Percent Increase and Decrease Quiz
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Science Basics Quiz
Need a way to test your student's knowledge of Lab Safety, Science, and Basics of The Scientific Method? This google forms will do exactly that. **automatically graded **google compatible **standard aligned
5th - 12th
Chemistry, Science
'Kitchen Safety' Intro to Culinary FCS Digital Worksheet
Use this google form after presenting the Ch. 2 Kitchen Safety Presentation.20 multiple choice questions at 5pts a question= 100. Can be used as a quiz or a check for understanding.
9th - 12th
Family Consumer Sciences
BUNDLE Ontario Report Card Comment Generator: Food and Culture - HFC3M/E
Report Card Comment Generator for Ontario Family Studies courses, Food and Culture, Mixed and Workplace. These report card comment generators are based on the overall expectations of the Ontario Social Science and Humanities Curriculum and requires you to provide: Student's first name (you may also enter the last name)The pronouns the student will use on the report cardOptions available for He/Him/His, She/Her/Hers, They/Them/Their, and OtherThe overall expectation the student had the highest l
11th
Family Consumer Sciences
Culinary Arts Pre-Assessment, Cooking Pre-Test, Family Consumer Science Activity
Understanding what your culinary students already know about cooking and kitchen basics is crucial before starting a new semester. This resource includes two differentiated culinary arts pre-tests—one for lower-level students and another for higher-level students—allowing you to tailor your approach to each student's needs. These self-correcting Google Forms are designed to help you efficiently gauge your culinary and FCS students' starting points. What's Included in this tool for back-to-
7th - 10th
Family Consumer Sciences
Food Lab Reflection FCS
Want your students to reflect on their lab experience? Look no further! This lab reflection contains the following sections: -Name of student -Recipe -Sensory descriptions: your student will describe what the dish looked and tasted like. This is great for menu development. -Safety and hygiene expectations followed in the lab setting. -Cookware and utensils used -Preparation techniques used, they are expected to reflect on how they used the technique -Rate recipe -Self/Group evaluation: I tell st
9th - 12th
Family Consumer Sciences
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