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This presentation introduces or reviews the technique of mise en place. This technique has proven to be invaluable when I worked in restaurants and now in my classroom. I found it hard to teach the concept and created this simple and straight forward presentation to introduce or review how mise en place works. Examples are used in the classroom, restaurants and how mise en place can also be used at home. There are spots in the presentation that are interactive, by asking for students to have a c

This presentation teaches the basic functions of leavening agents. This presentation introduces leavening agents, covers the function and purpose of leavening agents then goes into the specifics about baking soda and baking powder. The presentation explains the unique qualities of each agent (B soda & B powder), how they are activated and what types/ applications you would use each agent in. Use the guided notes to follow along with the presentation. Use this resource as an introduction, revi

Complete lesson on how fat functions in baking. This is a comprehensive unit that introduces the different types of fats used in baking. I have made this unit to be as user friendly as possible creating documents with a few variations to fit your needs! Use the complete lesson and all the elements or use them individually to supplement and enhance other baking projects. This lesson Includes:2 powerpoint presentations: solid fat & liquid fat These include information on how fat works in gen

Practice, practice, practice! After teaching or reviewing with students the different units of measurement in cooking/baking use these recipes to reinforce that skill! There are 5 different recipes that practice cutting recipes in half and doubling. The recipes are written in ways that will force students to convert and change units in order to simplify the measuring. Many ingredients require that students know how to convert between tsp & TBS and TBS to cups, TBS in sticks of butter and of c

This presentation teaches the function of yeast. This presentation introduces yeast, covers the function and purpose of yeast then goes into the specifics about how it works in baking. The presentation explains the ways to manipulate outside elements to make dough rise the same day or using a cold rise. Leans doughs are introduced in this presentation. Use the guided notes to follow along with the presentation. Use this resource as an introduction, review, fun activity, sub plans or an accompan

This is an in-depth project that allows students to get creative and plan an entire cake! This project includes basic directions, grading breakdown w/ due dates, multiple planning sheets as well as daily student timelines to help keep them organized during cooking lab days. My students love this project. They love the freedom that comes with this project and the chance to get as wildly creative as they like. As a teacher I like labs to be well thought out and organized and the guidance of this

Daily checklist of jobs around the classroom for the student aides to keep them busy! I laminate these then the students can check off the jobs that they do. This list has activities that are for the general classroom as well as ones that are specific to a culinary class. The list is editable, so it is easy to change what you need.

This presentation teaches the basic function of sugar in baking. Start off the unit with a sugar rush and have the students dive into the topic by blind tasting different types of sugars! Sugar tasting sheet, teacher outline and sugar tasting presentation are a fun and interactive way to teach about ingredients hands on. The function of sugar presentation introduces sugar and how it acts generally in baking. It goes more in-depth focusing on white and brown sugars. There is a video included high

Measuring is the foundation for cooking and baking. These guided notes are a simple and streamlined way to teach or review the techniques involved with accurate measuring. The notes will ensure that everyone in class receives the same information while holding them accountable for their work! There are two different versions of the guided notes to differentiate a little for classes. A short/ quick measuring review pp, great as a warm up. Links are also included for the guided notes, have student

There are two different projects included in this lesson. The first is a hands on yeast experiment where students can visually see what the best elements are for yeast to grow. As the yeast is growing students will record their findings in the observation chart provided. This is a great activity that utilizes skills learned in a traditional science class. The second activity is a group project. Students work together to create their own presentation that goes in depth reviewing all there is to

These guided notes accompany the mise en place presentation. This is another version of the guided notes to hold multiple classes of students accountable for their work! Find the Mise en place presentation here

Great apple activity! Simple tasting sheet that can be teacher lead or individually student guided. QR code on tasting sheet leads to an apple article that describes flavors and origins of lesser known apples. Two QR code sheets are also included that link to articles about the history of Johnny Apple seed and random apple facts: simple questions that can be used for warm up, review or time filler are written at the bottom of the page. What is included:History of Johnny Appleseed article and wa

This presentation teaches the technique of kneading and proofing. In my years of teaching I have found that I can assume nothing and the technique of kneading is one of those things! This presentation is a great way to kick off a breads unit. It is a simplified way to teach about kneading and proofing, how to do it, what it looks and feels like and how to know when the tasks are complete. It is a no fluff, simple technique presentation. After creating this I have found that the quality of breads

An Interactive way for your students to learn the tools in the kitchen.

This presentation teaches the technique of cutting in. The presentation introduces the techniques and goes into detail about why/how the technique creates flakey layers, the different ways to cut in as well as tips. A great lesson to introduce or review the technique for advanced or beginning students. What is included:Cutting in power point presentationCutting in guided notesLessons to accompany this unit:Function of fats Scones measuring lesson Function of leavening agents Other Lessons & U

Use this document to have your students quickly and easily compare the differences between the 3 types of meringues. This sheet will lead them through a tasting, visual comparisons as well as structure on the final product. What is included:Tasting/ comparison sheet for studentsLessons to accompany this unit:Macaroon Labs Function of eggs Function of fatsFunction of flour Function of leavening agents Other Lessons & Units:Technique of cutting inMise en place introductionFunction of sugar

A fun outside restaurant review. There is so much more to owning and running a restaurant than the food! When the students dine out have them take this form with the and fill out. This sheet will have students evaluate the entire dining experience from when they are greeted to ambiance to cleanliness in the restaurant. Students then will write down their findings as a true restaurant critic would. My students love this project. They can do fine dining, to a coffee shop to fast food and everythin

Have your students evaluate a local restaurant! This digital project has students look at menus, reviews, gather opinions about the restaurant and look at specials. This is not a project that will have students critically and negatively review local places. I use this project at the start of school or class when they are still getting to know each other and they still might be shy. There is a slide that breaks down jobs tasks to help those that tend to sit back and let others do the work. They

I created this form for students who missed cooking labs.

Delicious recipe and easy for all students to make. I love making these with the students and letting them change the chocolate chips to a 'mix in' of their choosing or have them change the extract for different flavored brownies.