Food Regions Flap Book - NEW ENGLAND

Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
Food Regions Flap Book - NEW ENGLAND
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73 KB|8 pages
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Product Description

This food regions flap book was created for the Family Consumer Science (FCS) and Culinary classroom. It is a no glue, not cut flap book for researching one of the seven food regions in the US as listed on the NY FCS curriculum. Their are two flap books in this package.

Small Flap Book

This book is one page printed double sided. It is pages 1&2 of the package. There is a dashed line to show you where to fold the book. It allows for research on the topics of:

  • Regional Ingredients
  • Factors that have influenced food traditions
  • Nutritional value of food from the region
  • also includes - map of the region with state names

Large Flap Book

This book is two pages printed double sided. It is pages 3-6 of the package. There is a dashed line to show you where to fold the book. It allows for research on the topics of:

  • Compare Foods - compare with dishes from another region
  • Recipe - write out a recipe and encouragement to prepare the dish
  • Food Traditions - factors that have influenced food traditions
  • Nutritional Value - food from the region
  • also includes - map of the region with state names

This workbook comes from the NY curriculum for FCS Global and Gourmet Foods Section

Regional Cuisine of the United States Performance Objective 1

RC.1 Investigate the seven regions of the United States and the origins of their food traditions

RC.1.1. Identify the seven regions of the United States - New England, Mid-Atlantic, South, Midwest, West and Southwest, Pacific Coast, Hawaiian Islands.

RC.1.2. Explore factors that have influenced the development of the food traditions of each region

RC.1.3. Analyze the nutritional value of the foods of each region

Regional Cuisine of the United States Performance Objective 2

RC.2 Demonstrate the ability to select, prepare, and serve foods from the seven regions of the United States

RC.2.1. Identify specific foods from each of the seven regions

RC.2.2. Prepare foods from each of the seven regions

RC.2.3. Practice acceptable food preparation skills and techniques

RC.2.4. Compare and contrast the foods and ingredients used in each of the seven regions

Total Pages
8 pages
Answer Key
N/A
Teaching Duration
N/A
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