Quick Breads, Muffin Method Lab

Does flavor affect bubble size? Pupils collect the size of bubbles they blow before and after the flavor of the gum is gone. Using the data, they create graphs and calculate numerical summaries. The learners make a comparison between the...

This first of twelve algebra 2 resources provides a broad review of many algebra 1 concepts through a number of separable lessons and labs. Starting with the real number system and its subsystems, the sections quickly but thoroughly move...

Learners investigate parabolas and their equations.  For this parabolas and their equations lesson, students graph quadratic equations on their graphing calculator.  Learners find the axis of symmetry of a parabola.  Students discuss the...

Young scholars learn what quick breads are and that they belong to the Bread, Cereal, Grain Food Group on the Food Guide Pyramid which are high in Carbohydrates. They identify characteristics to look for in quick bread products, the...

Students watch the teacher demonstrate following the biscuit recipe. They follow the recipe themselves and prepare bread sticks and cinnamon rolls. While their breads are cooking, students work the provided crossword puzzle.

Pupils work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They set their table, eat and clean up before...

Tired of waiting for hot water? Groups of three determine the efficiency of an electric water-heating device. They calculate the amount of energy it takes to heat the water and the theoretical amount of energy required to heat the water....

Students identify and prepare yeast breads. They get a portion of the refrigerator dough that was made the class period before and individually shape their dough into a different shape, allowing it to rise, bake. They are evaluated...

Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the instructional activity, they test their final product...

Students explore eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.