Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series.
In this video segment adapted from ZOOM, two solar cookers are tested against a control to see which can cook a "s'more" faster.
Students learn about using renewable energy from the Sun for heating and cooking as they build and compare the performance of four solar cooker designs. They explore the concepts of insulation, reflection, absorption, conduction and convection.
Recipes Arugula and Fennel Salad with Dijon VinaigretteZucchini Fritters withCharmoula SauceRoasted Chicken with a Sweet Potato, Poblano GratinChocolate Chestnut Truffle Cake
This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.
In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.
In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.
In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.
In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.
In this 8th grade humanities lesson, students prepare Quick Tomato Dinner while refining their tasting skills. Students use sensory vocabulary to make observations about the ingredients in the recipe before, during, and after cooking.
In this 7th grade humanities lesson, students prepare Red Bean Stew. This lesson is the first 7th grade lesson of the year and provides students the opportunity to practice skills from 6th grade and prepare for their 7th grade kitchen experience.
In this 6th grade humanities lesson, students prepare Vegetable Curry as they study the ideas, goods, and foods that India shared with other regions along the Silk Road. This is the second of four Silk Road lessons.
In this 6th grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.
In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.
In this 7th grade humanities lesson, students prepare tortillas, pico de gallo, and tomatillo salsa after learning about the different agricultural techniques developed by the Mayan, Aztec and Inca civilizations.
In this 7th grade humanities lesson, students make Vegetable Fried Rice and connect the surplus of rice during the Song Dynasty to the advancement of Chinese culture.
In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.
In this 8th grade science lesson, students prepare Soft Pretzels. While the pretzels bake in the oven, students activate yeast and observe the production of carbon dioxide, which causes the Soft Pretzels to rise.
In this 8th grade science lesson, students prepare Whole Wheat Soda Bread with fresh churned butter and Chai. While the bread bakes in the oven, students experiment with chemical leaveners and observe the chemical reaction that causes the Whole Wheat Soda Bread to rise.
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.
Fractions and Decimals
Type of Unit: Concept
Students should be able to:
Multiply and divide whole numbers and decimals.
Multiply a fraction by a whole number.
Multiply a fraction by another fraction.
Write fractions in equivalent forms, including converting between improper fractions and mixed numbers.
Understand the meaning and structure of decimal numbers.
This unit extends students’ learning from Grade 5 about operations with fractions and decimals.
The first lesson informally introduces the idea of dividing a fraction by a fraction. Students are challenged to figure out how many times a 14-cup measuring cup must be filled to measure the ingredients in a recipe. Students use a variety of methods, including adding 14 repeatedly until the sum is the desired amount, and drawing a model. In Lesson 2, students focus on dividing a fraction by a whole number. They make a model of the fraction—an area model, bar model, number line, or some other model—and then divide the model into whole numbers of groups. Students also work without a model by looking at the inverse relationship between division and multiplication. Students explore methods for dividing a whole number by a fraction in Lesson 3, for dividing a fraction by a unit fraction in Lesson 4, and for dividing a fraction by another fraction in Lesson 6. Students examine several methods and models for solving such problems, and use models to solve similar problems.
Students apply their learning to real-world contexts in Lesson 6 as they solve word problems that require dividing and multiplying mixed numbers. Lesson 7 is a Gallery lesson in which students choose from a number of problems that reinforce their learning from the previous lessons.
Students review the standard long-division algorithm for dividing whole numbers in Lesson 8. They discuss the different ways that an answer to a whole number division problem can be expressed (as a whole number plus a remainder, as a mixed number, or as a decimal). Students then solve a series of real-world problems that require the same whole number division operation, but have different answers because of how the remainder is interpreted.
Students focus on decimal operations in Lessons 9 and 10. In Lesson 9, they review addition, subtraction, multiplication, and division with decimals. They solve decimal problems using mental math, and then work on a card sort activity in which they must match problems with diagram and solution cards. In Lesson 10, students review the algorithms for the four basic decimal operations, and use estimation or other methods to place the decimal points in products and quotients. They solve multistep word problems involving decimal operations.
In Lesson 11, students explore whether multiplication always results in a greater number and whether division always results in a smaller number. They work on a Self Check problem in which they apply what they have learned to a real-world problem. Students consolidate their learning in Lesson 12 by critiquing and improving their work on the Self Check problem from the previous lesson. The unit ends with a second set of Gallery problems that students complete over two lessons.
Gallery OverviewAllow students who have a clear understanding of the content in the unit to work on Gallery problems of their choosing. You can use this time to provide additional help to students who need review of the unit's concepts or to assist students who may have fallen behind on work.Gallery DescriptionStew RecipeStudents use fraction operations to help Molly figure out if she has enough potatoes to make stew for all the guests at her party.Multiply or Divide?Students match descriptions of situations to multiplication and division situations.Card SortStudents find the diagram, expression, and answer that match given word problems.Complex FractionsStudents learn about complex fractions and how they are useful for dividing fractions.
Type of Unit: Concept
Students should be able to:
Calculate with whole numbers up to 100 using all four operations.
Understand fraction notation and percents and translate among fractions, decimal numbers, and percents.
Interpret and use a number line.
Use tables to solve problems.
Use tape diagrams to solve problems.
Sketch and interpret graphs.
Write and interpret equations.
The first part of the unit begins with an exploration activity that focuses on a ratio as a way to compare the amount of egg and the amount of flour in a mixture. The context motivates a specific understanding of the use of, and need for, ratios as a way of making comparisons between quantities. Following this lesson, the usefulness of ratios in comparing quantities is developed in more detail, including a contrast to using subtraction to find differences. Students learn to interpret and express ratios as fractions, as decimal numbers, in a:b form, in words, and as data; they also learn to identify equivalent ratios.
The focus of the middle part of the unit is on the tools used to represent ratio relationships and on simplifying and comparing ratios. Students learn to use tape diagrams first, then double number lines, and finally ratio tables and graphs. As these tools are introduced, students use them in problem-solving contexts to solve ratio problems, including an investigation of glide ratios. Students are asked to make connections and distinctions among these forms of representation throughout these lessons. Students also choose a ratio project in this part of the unit (Lesson 8).
The third and last part of the unit covers understanding percents, including those greater than 100%.
Students have ample opportunities to check, deepen, and apply their understanding of ratios, including percents, with the selection of problems in the Gallery.
Students are asked to fix a botched mixture that does not follow a given recipe. To fix the mixture, students must find a ratio of eggs to flour that is equivalent to 2:3, but without explicit instruction on the concept of equivalent ratios.Key ConceptsStudents are invited to investigate the underlying idea of equivalent ratios by “correcting” the ratio between two ingredients in a botched mixture that does not follow a given recipe.Goals and Learning ObjectivesExplore a problem based on a recipe with two ingredients.Share approaches, clarify reasoning, and develop clear explanations of how to know a mixture has the right balance of ingredients.