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Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
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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.

Subject:
Career and Technical Education
Material Type:
Textbook
Provider:
eCampusOntario
Author:
The BC Cook Articulation Committee
Date Added:
03/09/2020
Cooking Cookies with Solar Power
Read the Fine Print
Educational Use
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In this video segment adapted from ZOOM, two solar cookers are tested against a control to see which can cook a "s'more" faster.

Subject:
Engineering
Chemistry
Physics
Material Type:
Activity/Lab
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
02/20/2004
Cooking with the Sun
Read the Fine Print
Educational Use
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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.

Subject:
Engineering
Physics
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Denise Carlson
Geoffrey Hill
Jeff Lyng
Jessica Butterfield
Jessica Todd
Malinda Schaefer Zarske
Sabre Duren
Xochitl Zamora-Thompson
Date Added:
10/14/2015
Four Course Gluten Free Meal
Unrestricted Use
CC BY
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Recipes Arugula and Fennel Salad with Dijon VinaigretteZucchini Fritters withCharmoula SauceRoasted Chicken with a Sweet Potato, Poblano GratinChocolate Chestnut Truffle Cake 

Subject:
Culinary Arts
Material Type:
Activity/Lab
Author:
Melinda Casady
Date Added:
05/20/2021
Goodness Gracious! Great Balls of Gluten!
Conditional Remix & Share Permitted
CC BY-NC-SA
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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.

Subject:
Chemistry
Material Type:
Activity/Lab
Provider:
Exploratorium
Author:
Don Rathjen
Exploratorium
National Science Foundation
The Exploratorium
Date Added:
10/31/2012
Kitchen Humanities: Chow Mein
Conditional Remix & Share Permitted
CC BY-NC
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
03/16/2020
Kitchen Humanities: Fall Roasted Vegetables with Sauces
Conditional Remix & Share Permitted
CC BY-NC
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
03/16/2020
Kitchen Humanities: Frittata
Conditional Remix & Share Permitted
CC BY-NC
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In this 6th grade humanities lesson, students prepare frittata while they review the kitchen systems and skills they have learned during their fall rotation.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
03/16/2020