Percent Increase and Decrease Quiz
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Converting a Recipe To Increase Quantity FCS Prostart Cooking Classroom
Do you need a note for explaining the factor method for increasing the yield of a recipe? Also included is a worksheet for students to practice the factor method to increase the yield of a recipe. Included: NoteWorksheetAnswer KeyNational Standards for Family and Consumer Science8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis, menu terminology, and menu pricing to menu planning. ProStart Kitchen Essentials 1 D5 Convert recipes to yield smaller and l
9th - 12th
Family Consumer Sciences
CCSS
RST.11-12.2
Also included in: ProStart Foundations Textbook 1st ed. Chapter 4 - Kitchen Essentials 1
Coffee Production And Brewing For The Culinary High School And FCS Classroom
This drink is the most purchased beverage in North America. It is also an incredibly high revenue earner. The hidden way restaurants can increase their average check is to recommend an after dinner coffee. This 2 page NOTE goes through: Coffee tree2 species of treeCoffee processGeographic growing areas (famous ones)Growing environmentRoasting ScaleGrinding Brewing MethodsDrinks made with EspressoDrinks made with CoffeeTEST and ANSWER KEYNational Standards for Family and Consumer Science10.4.
9th - 12th
Family Consumer Sciences
CCSS
RST.11-12.2
Coffee Production and Brewing For The Culinary High School And FCS Classroom
This drink is the most purchased beverage in North America. It is also an incredibly high revenue earner. The hidden way restaurants can increase their average check is to recommend an after dinner coffee. This 2 page NOTE goes through: Coffee tree2 species of treeCoffee processGeographic growing areas (famous ones)Growing environmentRoasting ScaleGrindingBrewing MethodsDrinks made with EspressoDrinks made with CoffeeTEST and ANSWER KEYNational Standards for Family and Consumer Science10.4.4 Ap
9th - 12th
Family Consumer Sciences
CCSS
RST.11-12.2
Measuring Ingredients Match Up | Family Consumer Science | Cooking
A great worksheet to review measuring techniques. I use this the day after we complete our measuring demonstration to review for our quiz.
9th - 12th
Family Consumer Sciences
Food Safety & Sanitation Note-taker
This note-taker can be used to accompany the "Food Safety & Sanitation" Google Slides. The Slides along with the related Food Safety & Sanitation Quiz are also available for purchase. All listed materials correspond with standard 7.1 in the TN course Human Studies.
8th - 11th
Family Consumer Sciences, Health
Also included in: Food Safety & Sanitation Bundle
Nutrition & Development Note-taker
This note-taker can be used to accompany the "Nutrition & Development" Google Slides. The Slides along with the related Macronutrients Flyer Presentation assignment, Get Your Essential Nutrients Worksheet, and unit quiz (Nutrition Quiz) are also available for purchase. All listed materials correspond with standard 3.2 in the TN course Human Studies.
8th - 11th
Family Consumer Sciences, Health
Also included in: Nutrition & Development Bundle
Nutrition Principles: MyPlate Note-taker
This note-taker can be used to accompany the "Nutrition Principles: MyPlate" Google Slides. The Slides along with the related Altering Plans for Dietary Restrictions Worksheet, MyPlate Recipe Scavenger Hunt, and Nutrition Quiz are also available for purchase. All listed materials correspond with standard 7.2 in the TN course Human Studies.
8th - 11th
Family Consumer Sciences, Health
Also included in: Nutrition Principles: MyPlate Bundle
Sugar in the Kitchen: Print & Go Theory Unit on Production, Types & Uses FCS
Are you looking for a print and go theory unit on the process of manufacturing sugar and its diverse uses in the kitchen? Sweeten up your culinary skills with our print-and-go theory unit! Learn all about the tasty world of sugar, from its production to its purpose in the bakeshop. With a quiz, worksheet, and word activities, you'll be a sugar expert in no time! #SugarKnowledge Lead your students in learning what this sweet stuff is and what it can do. Note Topics:Purpose in the bakeshop
9th - 12th
Family Consumer Sciences
CCSS
RST.11-12.2
All About Bacon
This quick, easy-to-use lesson all about bacon is perfect for culinary classes. Students will learn: - Definition of bacon - History of bacon - Curing methods - Smoke flavor - Other bacon-related terms - How to dispose of bacon grease - Why grease is harmful to the environment Lesson materials include: - PowerPoint (20 pages) - Guided Notes (3 pages) - Guided Notes Answer Key - Outline Guided Notes (3 pages) - 5-Question Quiz (1 page) - Quiz Answer Key
8th - 12th
Family Consumer Sciences
Also included in: All About Food Bundle
History of French Culinary Unit
Are you looking to share the French history of culinary and how the restaurant system of Europe was developed? This note goes through the culinary history from 1765 to present day chefs. It touches on major types of cuisines along the way. Also 4 major European Chefs who influenced kitchen systems and and culinary techniques. Topics1765 M. Boulanger - inventor of 'the restaurant'1782 the modern restaurant1800 Grand Cuisine1890 Classic Cuisine1950 Pinot Cuisine1970 Nouvelle Cuisine1990
8th - 11th
Family Consumer Sciences
Herbs and Spices Lesson and Activities FCS - Culinary Arts - Prostart
In my family consumer science cooking classroom I use this herbs and spices note as support for students with IEP's or who require completed notes. This herb and spices can be used to follow along with the coordinating google slides. It begins with a history of the spice trade then talks about herbs, spices and spice blends. Herbs and spices note for your students: requiring completed note for IEPwho need a text to read and make notes onnon digital class that cannot access google slidesreferenc
7th - 10th
Family Consumer Sciences
CCSS
SL.6.1
, SL.7.1
, SL.8.1
+4
Taste & Flavor Lesson | Culinary Arts Worksheet & Activity FCS TEKS CTE
Teach the 6 Flavors with this ready-to-use Culinary Arts lesson! This engaging Taste & Flavor Lesson covers sweet, salty, sour, bitter, spicy, and umami while teaching students how to balance flavors, fix seasoning mistakes, and understand taste science. Perfect for high school Culinary Arts, Hospitality, and Food Studies classes. ✅ What’s Included: Flavors Lesson (explains each flavor + examples) Student Worksheet (fill-in-the-blank, reflection, balancing practice) Matching Activity (student
7th - 10th
Family Consumer Sciences
Kitchen Correct Measuring Slides & Notes | Cooking | Middle School High School
These editable slides and notes provide a template for you to help teach your students about measuring ingredients correctly while cooking in the kitchen. You will get ideas for how I teach measuring but will be able to customize for your specific needs. This Resource Includes:Google Slides Presentation - 17 slidesStudents Notes that go with slides - 2 Pages (PDF and editable Google Doc versions)You May Also Like: Kitchen Equipment LessonMyPlate LessonDining Etiquette LessonFoods Lab Make Up Fo
6th - 12th
Family Consumer Sciences
Kitchen Equipment Slides & Notes | Food + Nutrition | Family Consumer Sciences
Teach your students about kitchen equipment to prepare them for cooking in the kitchen with these simple editable slides and notes provide a template! The slides presentation goes through 47 kitchen equipment tools and the notes include 24 equipment images to identify. Also included is a blank notes template for you to add your own images! Or if you want students to take notes on all equipment in slides you can use the blank template for students to draw or describe equipment not pictured in no
6th - 12th
Family Consumer Sciences
Doubling & Halving Recipes Lesson | Food + Nutrition | Family Consumer Sciences
Teach your students about doubling and halving recipes with with this simple but effective lesson! This lesson uses a short slides presentation and notes to teach the information and has activities you can do with students to make it more fun and engaging! This was designed with 8th grade FCS Exploration students in mind but can be used in any class learning about doubling and halving recipes. This lesson can take anywhere from 40-75 minutes depending on how much practice your students need! WHA
6th - 12th
Family Consumer Sciences
Also included in: Doubling & Halving Recipes Lesson + Recipe Race BUNDLE | Cooking | FCS
Seasonings & Flavorings (Chapter 6) Notes + Answers for Intro to Culinary Course
This listing is for a notetaking sheet (two page front and pack; four pages total) that covers chapter 6 "Seasonings & Flavorings" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes." These are fill in the blank note template that students can doodle on and color while taking notes/listening to a lecture/discussion. My students like to "doodle" while listening and alwa
9th - 12th
Family Consumer Sciences
Also included in: Intro to Culinary Course Bundle- Including 51 listings PLUS Bonus Files!
Fish and Shellfish (Chapter 15) Notes Plus Answers for Intro to Culinary
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 15 "Fish and Shellfish" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes." These are fill in the blank note template that students can doodle on and color while taking notes/listening to a lecture/discussion. My students like to "doodle" while listening and always have c
9th - 12th
Family Consumer Sciences
Also included in: Intro to Culinary Course Bundle- Including 51 listings PLUS Bonus Files!
Plating Desserts Basics Guided Notes & Plating Practice Worksheet
This Guided Notes and Activity follow the discussion about the four components to plating desserts. It also briefly describes each component, and how it can be used on the plate. It concludes with a Dessert Plating Worksheet. Students will watch a youtube video demonstrating 30 dessert plates. Then, each student chooses 5 plates to replicate on their paper. ** Plating Desserts Basics Google Slides sold separately** Can be completed in one 40-45 minute class period.Objectives and TEKS Aligned: 6
9th - 12th
Family Consumer Sciences
Hot Chips, Takis & Cheetos World Map Skills Activity Practice Locating
This worksheet provides students with an opportunity to practice their interdisciplinary, cross-curricular listening and locating skills. After students read the online article or listen to the The Spicy Saga Of Hot Chips And Lies: The Truth About Takis and Cheetos episode of Cozy Rainbow Podcast, students can use this worksheet to keep track of the locations mentioned in the episode. Practice map skills and listening comprehension at the same time during this unique activity designed to buil
4th - 7th
English Language Arts
CCSS
CCRA.R.7
, CCRA.SL.2
, CCRA.L.4
+1
Energy Slides+Notes- Food Science- FACS
This item contains the presentation and guided notes you need to review how energy functions in the cooking process for your Food Science class. Students will learn: sources of energy as potential or kinetic.the various forms of energy.the relationship between heat and temperature.basic ways heat is transferred.factors affecting the rate of reaction in food preparation.The Google Drive folder contains the 23-slide Google Slides presentation. Built-in checks for understanding are incorporated thr
10th - 12th
Basic Principles, Chemistry, Family Consumer Sciences
Cooking Equivalents Lesson | Food + Nutrition | Family Consumer Sciences | FCS
Teach your students about cooking equivalents and conversions with with this simple but fun lesson! This lesson uses a short slides presentation and notes to teach the information and has activities you can do with students to make it more fun and engaging! This was designed with 8th grade FCS Exploration students in mind but can be used in any class learning about Kitchen Equivalents/Conversions. This lesson can take anywhere from 40-85 minutes depending on if you do all the activities! WHAT YO
6th - 12th
Family Consumer Sciences
Also included in: Cooking Equivalents Lesson + Spoons Game BUNDLE | Food + Nutrition | FCS
Banana Cinnamon Muffins Adapted Visual Recipe
A recipe for banana cinnamon muffins with pictures and checkboxes.
Not Specific
Cooking Methods (Chapter 8) Notes Plus Answers for Intro to Culinary Course
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 8 "Cooking Methods" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes." These are fill in the blank note template that students can doodle on and color while taking notes/listening to a lecture/discussion. My students like to "doodle" while listening and always have color
9th - 12th
Family Consumer Sciences
Also included in: Intro to Culinary Course Bundle- Including 51 listings PLUS Bonus Files!
Kitchen Safety (Chapter 2) Notes PLUS Answers for Intro to Culinary Notes
This listing is for a notetaking sheet (1 page front and back; two pages total) that covers chapter 2 "Kitchen Safety" in the red Pearson Introduction to Culinary Arts book. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes." These are fill in the blank note template that students can doodle on and color while taking notes/listening to a lecture/discussion. My students like to "doodle" while listening and always have colore
9th - 12th
Family Consumer Sciences
Also included in: Intro to Culinary Course Bundle- Including 51 listings PLUS Bonus Files!
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