Culinary Arts Worksheet on Breading and Battering for Foods - FACS

Grade Levels
8th - 11th
Resource Type
Formats Included
  • Zip
  • Google Apps™
8 pages
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Includes Google Apps™
The Teacher-Author indicated this resource includes assets from Google Workspace (e.g. docs, slides, etc.).
Easel Activity Included
This resource includes a ready-to-use interactive activity students can complete on any device.  Easel by TPT is free to use! Learn more.
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Are you teaching the standard breading procedure and battering? This is a no-prep activity that includes recipes to help your culinary arts and family and consumer science students understand the process of breading and battering fried foods. The reading includes pictures and questions to check for understanding. This resource is both in Google form and printable PDF!

What's Included in this Culinary Arts Worksheet?

  • 2-page reading on standard breading procedure and foods that can be breaded and alternatives to breadcrumbs
  • 1 page reading on batter and its uses including examples of breaded foods
  • 2 recipes, one for breaded zucchini slices and one for battered fried Oreos
  • 2 pages of questions including 13 questions to check for understanding

You May Also Like these other Culinary Arts Lessons:

Foods Around the World Bundle

Dairy Lesson Plan and Project

Beef Lesson and Webquest

Herbs and Spices Lesson and Poster

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All rights reserved by the author

Permission to copy for single classroom use only

Total Pages
8 pages
Answer Key
Teaching Duration
1 hour
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