FACS Educator

This hyper doc serves as an introduction lesson to cake decorating with buttercream and fondant. The HypderDoc requires students to do the following. Familiarize themselves with the difference between buttercream and fondant through explorationWatch a video that introduces the pastry bag, coupler and piping tips and fill out corresponding questionsResearch how to fill a pastry bag with buttercreamResearch the different kinds of piping tips and the designs they make (round, open star, closed sta

This activity is an alternative way to provide students with information that is traditionally taught through lecture-style teaching. Students will use a QR scanner or click on a link to bring them to nine different resources about Infant's physical development. The nine areas include; Infant's head and neck control, Infant's teeth and bone development, Infant's voluntary grasping, Infant's growth patterns, Infant's leg control, Infant's motor skills, Infant's weight and height, Infant's trunk

This highly visual PowerPoint covers topics related to cakes and cake decorating; functions of ingredients in cakes, cake mixing methods, selecting the right bake-ware, preparing the pan for baking, how to tell if a cake is done, techniques for before and after baking, types of cakes, troubleshooting cake problems, tips for success, frosting a cake, how to use a piping bag. The PowerPoint is designed to be used as a lecture or posted to an online learning platform and completed independently. A

This very visual PowerPoint teachers proper knife safety, parts of a knife, the different types of knives, how to properly grip and knife and how to prepare stick and dice cuts. Every slide includes a large visual that is also included in the guide notes.Parts of the knife include the tip, spine, rivets, cutting edge, heel, bolster and tang. Types of knives include chef's knife, utility knife and bread/serrated knife. Proper knife grip includes the gripping and guiding hand. Preparing stick an

This PowerPoint includes close to 100 Culinary Arts vocab words, their definitions and a picture representing them. The files also include a worksheet with a graphic organizer used for word analysis and vocabulary building. This four-square model prompts students to think about and describe the meaning of the word. When the Culinary word of the day is displayed, students write the following down on the worksheet; Teacher definition (on PowerPoint), their own definition, draw a picture, make a

This assessment is a combination of multiple choice questions and matching. Sections of the test are linked to National Family and Consumer Sciences standards. This assessment assesses proper knife safety, parts of a knife, the different types of knives, how to properly grip and knife and how to prepare stick and dice cuts. Parts of the knife assessed include the tip, spine, rivets, cutting edge, heel, bolster and tang. Types of knives assessed include chef's knife, utility knife and bread/ser

This activity includes 14 recipes that use one of the 7 dry heat cooking methods (Roasting, Baking, Sauteing, Pan Frying, Deep Frying, Grilling, Broiling). The dry heat cooking method is not identified in the recipe. Below each recipe is space for students to identify the dry heat cooking method being used in the recipe and to identify why the recipe is using that specific dry heat cooking method. For example, This recipe is sauteing because a small amount of oil is used to coat the pan and

This activity teaches the functions of ingredients in baked goods. The main resource is designed to be posted to Google Classroom or another online classroom platform. Students use the main resource to click on the pictures of each ingredient. Each picture is linked to online resources that provides information about the function of that specific ingredient. Each description includes visuals to aid the learner in understanding the function of the ingredient. A worksheet sheet is also provid

This highly visual PowerPoint covers topics related to preparing yeast breads; functions of ingredients in yeast breads, how yeast grows best, temperatures used when preparing yeast breads, mixing methods, developing gluten, fermentation, punching down, oven spring. Student note sheet included.

This highly visual presentation covers concepts related to measuring ingredients in baking. This presentation includes concepts in measuring; Flour, Powdered Sugar, Brown Sugar, Liquids (Water, Milk, Oil, Etc.), Shortening, Granulated Sugar, Baking Soda, Baking Powder & Spices, Butter & Margarine. The presentation is designed to be used as a lecture or posted to an online platform and completed independently. A highly visual guided student note sheet is included. The student note sheet use

This packet includes four yeast bread recipes for culinary courses that have been tried and true by culinary teachers. All recipes are written to be completed in two or three 50 minute class periods and serve between four to five students. Every recipe uses the same template to keep reading and following the recipe simple and easy for all levels of culinary students. The learning objectives of each recipe are written at the top of the template. Recipes include; cinnamon rolls, focaccia bread, It

This recipe is designed to teach and review how to read a recipe. Students read the recipes and answer corresponding questions. Questions include topics like; yield of recipe, proper measuring tools to use, measurement abbreviations and equivalents, baking temperature and baking pan, testing for doneness and doubling and halving a recipe. KEY included in purchase.

The activity has students plan an active play, quiet play, dramatic play, art activity, and music activity for each of the four age groups; Infant (0-12 months), Toddler (1-3 years), Preschooler (3-5 years), School Aged Child (5-7 years). Students are required to find a picture of a toy or describe an activity and explain what a child would learn from that toy/activity. The worksheet is designed to be posted on Google Classroom or another online classroom platform. Students can then insert pi

This activity teaches the functions of ingredients in yeast breads. The main resource is designed to be posted to Google Classroom or another online classroom platform. Students use the main resource to click on the pictures of each ingredient; flour, fat, sugar, eggs, liquid, salt, yeast. Each picture is linked to online resources that provides information about the function of that specific ingredient. Each description includes visuals to aid the learner in understanding the function of the in

This packet includes eight quick bread recipes for culinary courses that have been tried and true by culinary teachers. All recipes are written to be completed in one or two 50 minute class periods and serve between four to five students. Every recipe uses the same template to keep reading and following the recipe simple and easy for all levels of culinary students. The learning object of each recipe is written at the top of the template. Recipes include; chocolate chip Cookies, pancakes, crep

This PowerPoint is an introduction to costing out basic ingredients. It starts with an example, followed by 5 practice problems, and ends with finding the cost of the entire recipe. The PowerPoint is intended to be used as a guided practice activity. A guided notes worksheet is included for students to complete during presentation. Room for students to show math work is included.

This package is an inquiry-based project about the 6 essential nutrients. The project breaks the class into six groups, assigning each group to teach the rest of the class about the function, food sources, and deficiencies of their assigned nutrient through a presentation. In addition, each group will research three inquiry questions about their nutrient as it relates to teenagers. For example, the vitamin group might research which vitamins promote healthy skin complexion. The carbohydrate

This packet includes eleven cookie recipes for culinary courses that have been tried and true by culinary teachers. All recipes are written to be completed in one or two 50 minute class periods and serve between four to five students. Every recipe uses the same template to keep reading and following the recipe simple and easy for all levels of culinary students. The learning objectives of each recipe are written at the top of the template. Recipes include; bar cookies, dropped cookies, molded c

This vocabulary required students to find the definition for each yeast bread vocabulary term (using their textbook or the internet). After students find the definition they are required to complete a graphic organizer for each term The graphic organizer is used for word analysis and vocabulary building. This four-square model prompts students to think about and describe the meaning of the word. This activity can be assigned and completed all at once or it can be used for students to complete 1

This PowerPoint can be printed 1, 2 or 4 slides per page and used for flashcards to review culinary competencies. Review questions cover topics that include; foodborne illnesses, proper hand washing, cross contamination, kitchen equipment functions, culinary math. These flashcards are great for quizzing students at the door of the classroom before they enter or to give students for reviewing for a test. 27 flashcards included.