Curated OER
Earth Clock- A Timeline, Past to Present
Students create an earth clock. In this earth clock lesson, students create a clock which serves as a timeline of the history of the earth from 4.567 billion years ago to present day.
Curated OER
Clay Atoms-Taming Our Fear Of The Invisible
Learners create atoms with clay by using different colors to represent the protons, neutrons and nucleus. In this creative lesson plan students use clay to learn about atoms and see how they apply to the periodic table.
Curated OER
Diaphragm-Relax And Breathe
Students examine breathing. In this diaphragm instructional activity students complete a lab that shows them how lungs breathe.
Curated OER
Viruses And Variables
Students explore viruses and how your body fights against them. In this viruses and variables instructional activity students complete an activity with test tubes and try different variables to see what changes.
Curated OER
Early English Settlement
Fifth graders encounter the TCI History Alive Assessment. Create a rubric together with other students. Use graphic organizers to brainstorm challenges that one would face attending school in a foreign country.
Houghton Mifflin Harcourt
The Tell-Tale Heart
Here's the perfect resource for anyone using Edgar Allan Poe's famous short story the "Tell-Tale Heart." The packet includes five worksheets that provide skills practice exercises focusing on spelling with consonant blends,...
Curated OER
Meat, Poultry, Fish, Eggs: Constructing and Maintaining
Meat as a food source to provide necessary complete protein, iron, and other nutrients in the diet. Identify and prepare meats and/or poultry product(s). National Standard 14.3.3
Curated OER
Fat - A Concentrated Energy Source
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
Curated OER
Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
Curated OER
Non-nutrients: Fiber and Water
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
Curated OER
Essential Nutrients - Daily Guides
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day
Curated OER
Food Poisoning
Identify strategies that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...
Curated OER
Household Pests
Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...
Curated OER
Safe Work Habits and First Aid - Level II
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
Curated OER
Recipe Formats - Level II
A recipe, no matter its format, gives ingredients and instructions for a specific food so that the food item tastes the same every time. See Preface Materials:
Curated OER
Measuring Techniques - Level II
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, calculate recipe-size adjustments, and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...
Curated OER
Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
Curated OER
Kitchen Math - Levels I & II
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...
Curated OER
Kitchen Equip and Lab Procedures - Level I
If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...
Curated OER
Fatty Acids
Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...
Curated OER
Eggs: A Practical Application
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...
Curated OER
Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
Curated OER
Life Processes and Water
Explain the properties of water. Identify the properties of water that make it a polar molecule Describe hydrogen bonds and how they differ from covalent bonds Discuss the differences between hard water and soft water Compare the heat of...
Curated OER
Anne Frank: The Island of the Skog
Students read and discuss The Island of the Skog by Steven Kellogg and examine the illustrations, keep a "discrimination log," and write about one example of discrimination and how they could have intervened to stop it.
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