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  • NE.HSE.MS.6.3
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Measuring and Equivalents
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CC BY-NC
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This lesson plan is designed to be used in a middle school family and consumer science classroom. The focus of the lesson is on measuring in cooking, culinary, foods, and labs courses using effective math strategies.

Subject:
Career and Technical Education
Education
Material Type:
Activity/Lab
Lesson
Lesson Plan
Author:
Kristen Raabe
Date Added:
11/04/2019
Remote Learning Plan: Kitchen Equipment: 6th-12th Grade
Conditional Remix & Share Permitted
CC BY-NC-SA
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This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will  students will be able to identify kitchen equipment and utensils used in the kitchen and know their purpose.This Remote Learning Plan addresses the following NDE Standard:  HSE.MS.6.3 Identify cooking tool, utensil, and small appliance use and safely demonstrate their functions. HSE.HS.3.4.a Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents). It is expected that this Remote Learning Plan will take students 150 minutes to complete. 

Subject:
Career and Technical Education
Material Type:
Homework/Assignment
Author:
Darla Windholz
Date Added:
07/28/2020