310 results
Higher education cooking resources for Microsoft PowerPoint
Kitchen Measurements - FACS - Slides, Worksheets, Quiz, Recipe and Lab Sheet
This download can be used digitally or in person for students to explore kitchen measurements in cooking. This lesson goes over measurement conversions as they are used in cooking as well as a practical guide to converting from cups to tablespoons in a recipe. Included are...★Lesson on Kitchen Measurements★Video on measuring dry and wet ingredients★Tips on measuring butter★Conversions from gallon to teaspoons★Bulk Brownie Recipe to a single serving recipe★Microwave Brownie Recipe★Guided Notes
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
BUNDLE - Herbs & Spices Complete Interdisciplinary Unit with BONUS
This complete unit contains the instructional and application activities you need to teach your students about herbs and spices in a fun and engaging way. There are activities that suit both in-person as well as remote distance learning to fit a fully remote, hybrid, or in-person school model. Students will be introduced to herbs and spices from definition to types, flavors, history, geography, and cultural blends. There are Powerpoints/Google Slides for instruction, organizers for notes, intera
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Kitchen Tools and Equipment Heads-up GAME
If you love playing charades, or Heads-Up this is a fun game for students to have a little friendly competition. I suggest laminating to make the game easier to handle.
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education
Types:
formula of food costing - Complete Food Costing Learning and Practice Bundle
Formula of food costing is a complete teaching unit on costing food. Using this fomula calculate recipe cost and how chefs work out menus and food costing restaurant style. This is a how to calculate food cost for a recipe uk and for all English speaking nationalities. A complete teaching unit on costing food. Either cost the complete recipe per portion or a menu per portion.PowerPoint to teach the conceptand PowerPoint to go through the practical aspects with the given recipes and workshee
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Basic Cooking Terms/Methods Instructional Bundle
This bundle has all you need to teach students, in person or remotely, the basics of culinary cooking terms, mixing terms, and cutting terms. Powerpoint can be used to guide instruction and discussion on the terms. Each term also includes an application activity, such as finding a recipe that uses the term, explaining why it is done, and/or inserting a photo of the technique. This helps students to apply their new knowledge in a practical way. Look no further, this is a complete resource that pr
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Describing food – ESL adult power point conversation
This presentation contains a 55 slide, power point presentation with a vocabulary handout.the second-best thing to eating food, is talking about it. You can no longer come back from a holiday or talk about a weekend away with friends without being asked to describe your meals in detail.it’s not just about food – ‘Food talk’ take on many forms. When we talk about food, we share our pleasure in what we eat but we also convey our love and desire, devotion and disgust, aspirations and anxieties, ide
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Also included in: learning to describe - bundle for ESL, EFL, ELL adult conversation
Culinary Arts Lesson Plan on Styles of Service - Prostart - Culinary - FCS FACS
Looking to teach your culinary arts students about the essential topic of styles of service in the hospitality industry? Look no further than this comprehensive lesson on styles of service in the hospitality industry! With a ready-to-use presentation covering essential styles like French, American, and Contemporary, you'll have all the information you need to keep your students engaged and informed. Plus, with no-prep guided notes and questions, this lesson is easy to implement and will save you
Grades:
9th - 11th, Higher Education
Also included in: Homeschool Custom Bundle
Knife Skills PowerPoint with Guided Note Sheet
This very visual PowerPoint teachers proper knife safety, parts of a knife, the different types of knives, how to properly grip and knife and how to prepare stick and dice cuts. Every slide includes a large visual that is also included in the guide notes.Parts of the knife include the tip, spine, rivets, cutting edge, heel, bolster and tang. Types of knives include chef's knife, utility knife and bread/serrated knife. Proper knife grip includes the gripping and guiding hand. Preparing stick an
Grades:
9th - 12th, Higher Education
Kitchen Staples Powerpoint for Culinary 1 FCS Course
This 52 slide powerpoint goes over kitchen staples for a culinary arts or foods FCS class. This material is meant for a culinary arts 1 high school course to be used at the beginning of the course to introduce the basics found in a commercial kitchen.
The topics covered include:
Starches
Flour
Types of Flour
Flour Treatments
Cornmeal
Cornstarch
Arrowroot
Breadcrumbs
Sweeteners
Sugar
Types of Sugar
Molasses
Honey
Maple Syrup
Corn Syrup
Acid Ingredients
Vinegar
Most Common Vinegars
Lemon Juice
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Healthy Food Sorting Real Pictures with Charts Life Skills Special Education
Sorting Food Groups with Charts
96 pictures of food
Print out slides
Cut out pictures
Cut out charts
Can be laminated
Print off multiple charts for the number of children
Have children sort food into correct group
List of Pictures include:
Asparagus
Avocados
Baby Carrots
Banana Bread
Bananas
Beef Jerky
Beets
Birthday Cake
Blueberries
Broccoli
Brussels Sprouts
Bun
Cabbage
Canned Pears
Cantaloupe
Cauliflower
Celery
Cereal
Cheese Cubes
Cheese Toast English M
Subjects:
Grades:
PreK - 12th, Higher Education, Adult Education
Breakfast - The most interesting meal of the day – ESL adult & kid conversation
This presentation contains a 37 slide PowerPoint lesson in editable PPT format with two work papers and a video that accompany the lesson - Teacher notes and answer key included.Cross culture lessons are always interesting and engaging.Breakfasts are incredibly diverse from one culture to another. They change drastically from country to country, from area to area, from person to person.This lesson includes:- Breakfast vocabulary - We discuss the students’ personal breakfast preferences and habit
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education
Baking Around the World Project
This project is designed for students to chose a country around the world (from the provided list) and to create a power point and oral presentation project on that country's baked item. All of the criteria and directions are provided. I used this in my Baking & Pastry Arts class but it could be used in any foods class where you're studying baking. This is also great for students to work with a partner or great for when you have a sub for a few days. Students seem to find this project really
Grades:
6th - 12th, Higher Education, Adult Education
Writing Activities for Culinary Arts, Hospitality & Tourism courses - PDF
This slideshow contains 20 writing activities that could be used for bellringers (start of class to introduce topic), exit tickets (end of class to review), short answer or essay questions, journal prompts, quick-writes, etc.These activities include compare/contrast, quote reflections, Venn diagrams, short stories, drawings, problem/solution, word cloud, etc.This is the PDF version (not editable), if you would like the PowerPoint version (editable) CLICK HERE!This works for courses, such as, Cul
Grades:
7th - 12th, Higher Education, Adult Education
Also included in: Family and Consumer Sciences Bellringers and Exit Tickets Bundle
Safety and Sanitation Interactive Notebook and Powerpoint BUNDLE
21 pages of foldables for your interactive notebooks! Can upload on canva.com to edit it and customize to your needs. Here is the powerpoint that goes along with these notes! I do include a link to a video where I walk you through each page and some of the trickier foldables. This has all the information to go with my interactive notebook! This PowerPoint goes over all the material for a food handlers license, getting the students started up in the kitchen and some basic nutrition.Includes:Table
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Foods and Indigenous Peoples of Canada (First Nations Foods) PowerPoint
Food and Aboriginal Peoples of Canada PowerPointThere is a Fill-In-Blank Worksheets for this PowerPoint. For Home Economics teachers in Canada.
Grades:
4th - 12th, Higher Education, Adult Education
Costing of Recipe and/or Menu Learning Bundle
A PowerPoint to help teach the concept of food costings. How to calculate the cost of a recipe per portion or a menu per portion.“Food Costings 1 - The Learning” goes step by step of costing with an example recipe.There are two powerpoints in this bundle that help teach food costings one line by line of the sum and the other column by colum of the sum.Included in the preview is a freee Costings Worksheet.If you wish to take this lesson further there is a a bundle called “Food Costings 2 - In Pra
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Culinary Knife Skills UNIT BUNDLE
This unit helps you to teach and your students to practice the art of knife skills. This bundle contains all you need for the mini unit of 3-5 days, depending on your preferred time frame. You may also pick and choose different elements from the bundle to make the unit your own. All documents will include a PDF and Word version so you can edit as you need to but have the convenience of fixed formatting if desired! This unit can be used in the classroom or in a hybrid or distance model if needed.
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education
Food Types : Carbohydrates - Making Quesadillas and Enchiladas
Lesson : Carbohydrates : Making Quesadilla & Enchiladas Slide 1 : Eatwell guide : Summary of how to eat well Discuss why Fruits and vegetables are important in our diets eating a Rainbow of colours . Slide 2 -3 :#Starter activity - recap of the main food groupsSlide 4-5 : Introduction to Carbohydrates – Simple and complex carbohydrates Learners will be able to classify carbohydrates and know how the body uses both types Slide 6-7: Energy balance Learn how to balance their consumption of Car
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education
Types:
SERVSAFE MANAGER EXAM - DICE GAME
Divide the class into teamsStart the show from beginningQuestion will appear.After student gives the answer Left Click on Question box and the answer will be shown.Teacher can Left Click on the dice to get the number of points for correct answer.Point can be added when you left click on the number in slideshow.Teacher can click on the Female Chef clip art on top right corner question.Go through all Q and A.Team with most points win.
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Design Process - Food Technology - Editable Full Student Booklet / Assessment
Check out my Preview of selected pages - PLEASE NOTE: Not all pages shown in preview.Design Process - Food Technology - Step by Step Full Student Booklet/Assessment - 17 PAGE BOOKLET!!I created this project and have refined and refined it over the years and now after trailing it this year after Covid, I am extremely happy with the outcome and how smoothly it ran with my Food Technology Secondary School Students.I run this assessment for most of a term as a MasterChef Challenge where students are
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Sushi and How to make Sushi Rolls
An animated 12 Page PowerPoint presentation with answers / homework that introduces leaners to Sushi Lesson : Making Sushi RollsLeaners will : Know where Sushi originated fromKnow what the main components in Sushi Rolls including Nori, Seaweed, Wasabi and soy, Irish Moss, Kombu, Wekame. Know equipment used to making Sushi rolls and be able to make their own Sushi rolls - be able to customise.Know the Health benefits of eating Sushi and be able to evaluate their own work.
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Parts of a Recipe Google Slides Presentation Virtual Activities Quiz
This is a mini lesson on the Parts of a Recipe. Great virtual, remote, or in-person classroom for middle and high school Food and Nutrition and Culinary Arts classes. May also be download as PowerPoint for notes. This resource packet includes Google Forms, printable documents, and a PDF presentation for use with Google Classroom, Canvas, Microsoft, etc. This is a great resource for classroom, remote learning, digital learning assignments, and synchronous/asynchronous virtual learning.This set in
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Japanese Cuisine UNIT Slideshow Guided Notes Test Activities International Foods
Huge Japanese Cuisine unit with a slideshow and guided notes, unit test, miso soup lab, chopstick practice activity, and 2 vocabulary puzzles!Perfect for international cuisine, global food, global cuisine, asian food, asian cuisine, asian culture, japan unit, japanese food, world foods, culinary and geography__________TERMS OF USEYou may...Share with your students via email or secure learning platform such as Google ClassroomMake copies for your studentsPurchase additional licenses for other tea
Grades:
9th - 12th, Higher Education
Food Technology - Functional Qualities of Food
This PowerPoint examines some of the functional properties of food and identifies the factors that affect the functional properties of food.
• It examines the functional properties of PROTEINS and their role in denaturing, coagulation, gelation, foaming and browning.
• It examines the functional properties of FATS/LIPIDS and their role in emulsifying and aerating.
• It examines the functional properties of CARBOHYDRATES in gelatinising, dextrinising, caramelising and crystallising.
The PowerPoin
Subjects:
Grades:
7th - 12th, Higher Education
Types:
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