Microwave Cooking

A salad of nutrition-themed videos can be enjoyed by your health class as a wrap-up to the nutrition unit. Groups select a topic and create a two-three minute skit or commercial to be filmed and shared. If you assign each group a...

The microwave is a staple in many American households, but how exactly does it work? Approach this question from a scientific and practical standpoint, and discover cooking strategies, recipes, and methodologies for the standard microwave.

From the iris and retina to glasses and contact lenses, learners will be excited to see what activities are in store for them as they learn about the complex organ of the human eye.

Students identify advantages and disadvantages of microwave cooking. They apply principles of microwave cooking in food preparation.

Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.

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.

Learners discuss what makes a healthy and balanced meal, and then they make them out of clay. They use hand building techniques, radial design, and their knowledge of healthy foods to create unique mini-sized meals for a wall display. 

Who donates organs, and how do organ donations work? The third lesson plan in a four-part series discusses the tremendous need for donor organs of all ages and backgrounds. A variety of materials, included with the teacher's guide, walk...

In this health worksheet, students read a paragraph about proper handling and storage of meat and poultry. They complete a check list of safety steps they follow. Topics on the check list include: save shopping, safe preparation and...

Students explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.