AllThingsFCS

Do you need a way for students to assess their own learning in the kitchen? Then use this cooking lab self-evaluation form. Students will fill out this worksheet after completing their lab. The first question on the form is for students to tell you why they are cooking and how it relates to what they are learning in the classroom. Their answers will help you to assess whether or not students are connecting the learning and if you need to do a brief reteach or class discussion. The remaining q

Are you looking for a video guide for the hit show, "Worst Cooks in America," to give to your Food Science classes? Well, here it is. This video guide contains a total 23 questions related to chapters 3-23 (except chapters 16 and 21) of the Principles of Food Science textbook. My students love watching an episode of Worst Cooks in America on Fridays. I use this video guide as a formative assessment to evaluate my students' understanding of key concepts and vocabulary terms. I fill out th

This culinary lesson teaches students which ingredients can be substituted for buttermilk in baking recipes. This lesson will work well with the Dairy unit in Culinary Arts, Ch 17: Fermentation from the Principles of Food Science textbook, or as an emergency substitute lesson (minus the baking slides). This lesson can be used over the span of 2 to 4 days depending on the length of your class periods. This assignment follows the 5E model and can be completed independently or as a group by both s