Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.

Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.

Students listen as the teacher tells the story of Sisyphus rolling the stone up the mountain. Students prepare two batches of jello, one with fresh pineapple, and one with canned pineapple. While the jello is setting, students work on...

The German Corner offers German and German-American recipes in English. Recipe titles, however, are in German. Recipes are alphabetized and categorized as Amish, Mennonite, Pennsylvania Dutch, Shaker or generally German. Information on...

Provides tables showing how to convert liquid measurements used for cooking between different customary units and metric units. Covers teaspoons up to gallons, as well as conversions to milliliters.

Provides tables showing how to convert liquid measurements used for cooking and for container labeling. Covers teaspoons up to gallons, as well as conversions to milliliters. Also explains the differences between British and American...