This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month with their friends from The Bee Cause Project providing delicious honey. Enjoy this fun and easy demonstration of Roasted Sweet Potatoes with Honey and Cinnamon! Simple and delicious foods from Mother Nature are always a winner with your students!
Recipes Arugula and Fennel Salad with Dijon VinaigretteZucchini Fritters withCharmoula SauceRoasted Chicken with a Sweet Potato, Poblano GratinChocolate Chestnut Truffle Cake
Many young adults and college students begin transitioning into adulthood with distinct deficiencies in their kitchen skills. Kitchen skills are a daily life component useful in safely preparing nutritionally adequate meals. They can also serve the additional purpose of entertainment as a way to grow a love of cooking. These knowledge gaps affect their culinary performances and their abilities to thrive independently in the adult environment. To help fill these gaps, Chosen Ten Instructional Design has created an interactive digital learning course for incoming college students to learn about cooking and managing a personal kitchen. This interactive learning object intends to provide instruction on critical areas of kitchen safety that are relevant to these learners now and will increase their confidence in the kitchen as they progress through life. Consisting of an interactive PowerPoint with infographics, other interactive elements, and videos, this digital learning object has been uploaded to OER Commons, where it can be accessed by both the target learning group and anyone who feels that their culinary knowledge and skills require refreshing.
This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.
This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.
For this lesson you will be sharing the Soups and Sauces Powerpoint with the students while they take notes using the gudied notes page provdied. After the information has been presented, students will be able to participate in making a mother sauce of their own. They will have the option of creating a homemade mac n' cheese using a bechamel sauce base or a homemamde spaghetti sauce using a tomato sauce base. This Lesson Aligns with Utah State Standards for Foods 2: Strand 7: Standards 1-3 Performance Objective 7
In this presentation, Claus Meyer (co-founder of the renowned Danish restaurant NOMA) introduces the process of starting a culinary project in Denmark, which had a certain influence on food culture in Scandinavia. Furthermore, Claus Meyer will introduce how such a project can be of value to people living far from Scandinavia.
Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month. November 2020 is the Great Sweet Potato Harvest! Nothing tops these sweet potatoes better than some Bee Cause Project honey! Enjoy!
This lesson is for safety and sanitation in the kitchen. Specifically what food-borne illness is and how to prevent it from happening.
Introduce your students to the health benefits of sweet potatoes with Charleston County School District Nutrition Services, the Green Heart Project, and The Bee Cause Project with this flier and worksheet.