This zip file includes 13 recipes in Word format for the beginner-intermediate cook. All recipes have been tested and student-approved in my Family and Consumer Sciences Kitchen Lab classroom.
I use all of these recipes with 7th grade students and cover 4 units: Quick Breads, Yeast Breads, Cookies, and International Foods. Teaching duration listed below refers to length of 1 period- most of these recipes can be completed in 1-2 40 minute periods.
1) Baking MIx Breadsticks
2) Breadsticks (Soy allergy safe modified recipe)
3) Baked Ziti
4) "White" Baked Ziti (Tomato allergy safe modified recipe)
5) Chocolate Chip Scones
6) Chocolate Chip Cookies
7) Chocolate Cupcakes
8) Coffee Cake
9) Fried Rice
12) S'mores Cups
13) Snickerdoodle Cookies
Each recipe includes an "equipment/special instruction" chart on the bottom that assists with lab planning. Students will practice higher order thinking skills as they use the recipe or demonstration to record tools that they will need to prepare the recipe, and record special tips/tricks/reminders in the special instruction section.
TEACHER-TESTED, STUDENT APPROVED!