Cornell University
Bacteria Take Over and Down
Bacteria outnumber all other forms of life on Earth. Scholars observe the growth of bacteria in petri dishes to understand their role in maintaining good health. Then, they observe the growth of bacteria after they introduce...
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Kitchen Equip and Lab Procedures - Level I
Students, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.
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Being Safe While Growing Up
Second graders identify ways that both insects and humans protect themselves from physical and biological hazards in their environment. They rear moths from egg to adult and consider the importance of trusting their own instincts.
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"CREATE YOUR OWN COMMUNITY"
Second graders, after spending several weeks developing skills necessary to become a "Community Development Team," create and build their vision of a community. Consideration is given for needs and wants, food, shelter, safety concerns,...
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Vocational: Kitchen Appliance Care and Safety
Students discover how to use, operate, and clean stoves and refrigerators. Using the appliance manuals, they examine self-defrosting and frost-free refrigerators as well as manual clean, self clean, and continuous clean stoves. The...
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Frightening Factory Farms
Students discuss existence of and conditions on factory farms, and identify alternatives to factory farms that provide sustainable solutions for food production and environmental safety.
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Burning Snacks in Chem Lab
High schoolers determine the energy content of various snack foods. They measure the temperature changes in various snack foods as the foods are burned in order to determine the foods' energy content. Students create graphs and data...
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Clever Cooking Book Review Directions
For this literature and literacy worksheet, students select a recipe from a cookbook to review. They investigate the type of food it entails, the ingredients and tools need to make the food, and the safety concerns. They cook the recipe...
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Kitchen Introduction Unit Test
Students complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.
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Taste Buds
Students sample several sweet, sour, bitter and salty foods. They determine what part of their tongue tasted each flavor.
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The Solar System: Why do we Explore?
Third graders act as scientists. In this property discovery lesson plan, 3rd graders explore the substance "Oobleck" (cornstarch, water, food coloring). They work in groups to investigate the substance and make observations as a...
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Leavening
Learners experiment with the various types of leavening agents and complete a muffin lab. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic...
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Icecream in a Baggie
Students apply their comprehension of colligative properties to real-world situations. They review the concepts of physical and chemical changes. Students are reminded that science is used extensively in food-production. They are...
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Bubble and Squeak
Students complete a unit on the chemical and technological processes of food preparation. They observe various experiments, describe changes in materials through cooking, identify safety and hygiene issues, and cook various recipes.
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Jungle Survival
Students make a chart with columns for water, food, shelter, fire, and other needs.Then list whatever each person thinks they might need in each column to survive for at least a week in the outdoors during that season.
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Glucose Factory
Fourth graders determine, through laboratory activity, the presence or absence of glucose in a variety of plant leaves and stems. They work in groups and perform a three part laboratory which shows them how plants convert sunlighht to food.
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A Seed for All Needs
Students identify uses for plants. In this agricultural lesson, students read the book Spring Gardening and distinguish between food plants and flowers. Students plant flower in cups as a follow-up activity.
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Protective Services/ "Dump Busters"
High schoolers tell,write and show the importance of following correct procedures to promote safety of self, others, property, and shared resources. They
determine a crime suspect through systematic inquiry and objective information...
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Keeping Little Kids Safe Spelling Worksheet
For this keeping little kids safe worksheet, students read paragraphs about outside safety, objects, mistakes, and more, and write spelling words taken from each paragraph. Students write 5 words 4 times each.
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Exploding Cheeseburgers
Students identify the components of a healthy diet. For this nutrition lesson, students discuss the parts of a cheeseburger and identify the food groups the cheeseburger is a part of. Students discuss how carbohydrates and proteins are...
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Our Amazing Skeleton
Students study the skeleton, about the number of and types of bones in the body, and how outer space affects astronauts' bones. They discover how to take care of their bones here on Earth to prevent osteoporosis, or, weakening of the...
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Milkweed Plants
Second graders view milkweed plants (or pictures). The describe the plant and discuss ways some butterflies use it as a food source. Students view four pictures of different phases of a milkweed plant's life cycle. They discuss the...
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Take a Hike!
Students explore the benefits of staying active by going on a hike. In this physical education lesson, students discuss the concept of a hike, where a good place to hike is and what types of foods are necessary to stay nourished....
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
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