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Advanced Kitchen Chemistry, Spring 2002
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This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?

Subject:
Chemistry
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Christie, Patricia
Date Added:
01/01/2002
Kitchen Humanities: Fall Roasted Vegetables with Sauces
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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:
01/28/2016
Kitchen Humanities: Red Bean Stew
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
01/28/2016
Kitchen Humanities: Silk Road III - Fresh Pasta with Fresh Herbs
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In this 6th grade humanities lesson, students prepare fresh pasta with Gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
01/28/2016
Kitchen Humanities: Tortilla Platter
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
01/28/2016
Kitchen Science: Kale Pesto and Ricotta - A pH Lab
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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.

Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
01/28/2016
Kitchen Science: Soft Pretzels – Chemical Reactions: Biological Leaveners in Baking
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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.

Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
01/28/2016
La Vivienda/Housing - Spanish Intermediate Low
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In this lab, students will discuss where they live, the furniture they have in their home, and where one might be able to shop for certain household items.

Subject:
Languages
Material Type:
Activity/Lab
Author:
Amber Hoye
Abby Cain
Alejandra Garcia
Sue Juarez
mardy morales
Alesandra DiMatteo
Ismenia Gallegos
Borja Aguilera
Date Added:
05/16/2019