FACS Educator

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 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