Category: Culinary

Gifts from the Hands

by K.Graybill • December 11, 2015 • 2 Comments

Some of the most cherished gifts our family has received over the years have been made by the hands of the people we love. In fact we look forward to those gifts every year as they’ve kind of become a tradition. Sometimes those gifts made with love were born out of necessity due to limited resources available to go out and purchase store bought gifts, but many times they were made and given out of love for the recipient(s) of the gift. For example, many years ago, very close friends of ours began making us a delicious candy-like treat that can only be described as “Christmas Crack” because once you start eating it, you can’t stop! We love the candy and our friends and look forward to that gift every year! After all, how can you look at, use or consume that wonderful gift without thinking fond thoughts of the talented person/people who took the time to make it for YOU! Why not teach your students how they can use their talents, time and resources to make gifts of love to give to those in their lives that they cherish most during this Christmas and Holiday season?

Dry & Moist Heat Cooking Methods Lesson & Lab

by K.Graybill • November 13, 2015 • 3 Comments

I find that most students don’t know the difference between dry and moist cooking methods. This lesson and lab help them to understand the difference and explore the various ways that the same food can be prepared using different methods. Students enjoy the interactive activities within the lesson as well as preparing and tasting vegetables as they practice and apply some of the techniques. This lesson also incorporates the vocabulary tool Quizlet which helps students learn their terms in an interactive way. Students actually ask me to use Quizlet on a regular basis to learn and assess terms.

Apples: Web-Activity & Labs

by K.Graybill • October 30, 2015 • 1 Comment

It’s fall, apples are in season and they are relatively inexpensive! Varieties of apples are sold everywhere from roadside stands to grocery stores so why not incorporate them into your foods class? That’s exactly what Jessica Uplinger of Field High School, Ohio did. Jessica created this lesson and lab because she has very large classes and needed a thematic unit where she could divide up her class and have half of them in the kitchen preparing a lab while the other half is engaged with an assignment. The end results? Her students ended up enjoying every aspect of this lesson, especially the labs! Why not give it a try in your foods class?

Famous Chef Research & Bulletin Board Project

by K.Graybill • October 16, 2015 • 4 Comments

Famous chefs can be great role models for students who have an interest in the culinary arts field. Because of television,alton.brown shows like The Food Network, PBS and The Cooking Channel, students have access to culinary information, competitions and cooking personalities at the click of the remote. The goal of this project is to help inspire students and advance their culinary skills and knowledge by learning more about these famous chefs.

Dehydration Backpacking Meal Challenge

by K.Graybill • September 18, 2015 • 1 Comment

This unique lesson was shared by Steve Watts and Sue Gottsch, from West High School, Sioux City Iowa. Sue teaches food science and other FCS classes. Sue says that the curriculum tends to get boring for the students so she has been trying to add some new labs each year. Their school system has coaches to help with ideas and technology etc. Steve is formerly a science teacher. Together, they decided to plan an interactive meal challenge.

Kitchen Measuring Skills: Adjusting Recipes Activities

by K.Graybill • August 28, 2015 • 0 Comments

My junior high students have always struggled with multiplying fractions when I teach how to adjust recipes. I didn’t realize how much until I implemented a pre/post-test as my student learning outcome (SLO) project for my teacher evaluation. Students weren’t grasping this concept and it was consistently showing up as a weak area. I realized I needed to add more practice to what I was teaching my students in class so I decided to make it a little more interactive. This lesson is very adaptable to the ISN if you are using them in your classroom.

Gluten Free Culinary Unit

by K.Graybill • August 14, 2015 • 2 Comments

Gluten sensitivities and gluten free preferences are on the rise in the US, but what exactly is gluten and why are people so effected by it? Below you will find some resources to teach about gluten and it’s role in food. You will also find links to several culinary labs that are gluten free. The only thing not being addressed in this post is how FACS teachers handle this with students who are gluten free in the classroom. If you have successful tips on how to handle gluten free in your classroom, please share them in the comment section below.

Basic Elements & Parts of a Meal Lesson

by K.Graybill • July 31, 2015 • 0 Comments

Does it really matter how food looks on a plate? Why do chef’s at restaurants, especially, go to great lengths to make your meal look so aesthetically pleasing? It’s all about presentation, the basic meal elements…whatever it takes to keep you coming back to enjoy another meal. Can we do the same thing at home, with an ordinary meal? Absolutely! We just need to know what makes up the basic elements of a great looking and tasting meal. This lesson strives to teach students the basic elements and parts of a meal as well as give them an opportunity, not only to analyze meals for the elements, but to take an ordinary recipe and make it extraordinary on a plate using the concepts learned in class.

Create Your Own Omelet: Panini Grill Lab

by K.Graybill • July 10, 2015 • 1 Comment

There are appliances and then there are appliances! Some do only what they were created for such as a donut maker while others are great uni-taskers, capable of completing the most unique foods. My students wanted to see the capabilities of some uni-tasking appliances (as well as learn how to make omelets) and thus the omelet lab was created. And, this.lab.was.AWESOME!! I have never had so much positive feedback with a lab as I did this one. So, enjoy this fun lab and share your most unique recipe prepared on a panini grill in the comments section below.

Equipment Activities: What am I?

by K.Graybill • June 26, 2015 • 6 Comments

My classroom runs much smoother when my students are engaged in interactive activities. That’s one of the reasons why I POST.IT.NOTESlove these activities! The first is a fun little game that gets students up, moving around and tests their knowledge of basic equipment used in the kitchen, the sewing room, or the nursery. All you need is a list of equipment and some post-it-notes or index cards. This activity can be prepared as a one time use activity or you can make reusable cards with yarn. This activity is very versatile and can be used like a pretest to see what students know about the basic equipment used in each area or it could be used as a review activity after teaching about them. Another fun review game is played on the laptop or electronic devices such as phones, ipads, tablets, etc. using a web-based technology called Kahoot. Students beg to play this fun, interactive game and are very competitive. Try them out and be prepared to see your students engaged, learning and having fun all at the same time!

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