Category: Culinary

43 Minute Lab Series: Dutch Babies

by K.Graybill • December 30, 2022 • 0 Comments

After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: Dutch Babies!

Hot Cocoa Cups

by K.Graybill • December 9, 2022 • 0 Comments

If you are in need of a fun, festive holiday lab that is very creative and hands-on, why not give Hot Cocoa Cups a try? Not only are these fairly easy to make compared to actual cocoa bombs, but they taste delicious and make great little gifts or even fundraisers!

Cookies, Cakes & Pies, Oh My!

by K.Graybill • December 2, 2022 • 3 Comments

Cookies, Cakes & Pies, Oh My! is a subscription box template project. The original cookie subscription box idea came from Anna Hall, an Ohio FACS teacher. Upon receiving it, my brain immediately thought this project could extend to other desserts or foods and Anna graciously gave me permission to expand the project. So, if you’re looking for an extension project when teaching about desserts or other foods, this may be just what you’re looking for!

Pie Crusts: Experimenting with Fats

by K.Graybill • November 18, 2022 • 0 Comments

Recently, I read a newsletter about pie crusts made with olive oil. This was intriguing because my family has always sworn by pie crusts made with shortening. Because of this curiosity and the holidays being right around the corner, I decided to add a lab titled, Pie Crust: Experimenting with Fats so students could see and experience the similarities and differences first hand. Note: The pie crusts can be taste tested with or without a filling. If using a filling, I recommend a simple chocolate pudding with some whipped topping and sprinkles!

Soul, Creole & Cajun Foods

by K.Graybill • November 11, 2022 • 0 Comments

This Soul, Creole & Cajun Foods lesson, activities and lab is a collaboration of ideas from me and Arlene DeJoy-Meckes (from Teachers Pay Teachers). We teamed up to create this cross-curricular resource as a way to add ethnic diversity to your food classes. There are many teaching possibilities for this as it could be taught as a stand alone lesson, connected to a regional foods unit, when exploring the South, or even as an example of a cultural influence when teaching about food choices.

Cast Iron Cooking Stations

by K.Graybill • November 4, 2022 • 0 Comments

Had I asked students years ago if they cooked much with cast iron, I would have gotten a lot of positive responses. Today, not so much! Because many students don’t have this experience, I decided to teach them about “Cast Iron Cooking” so they could see the similarities and differences to regular cookware as well as the variety of foods that could be prepared with it.

Día de Muertos Activities

by K.Graybill • October 21, 2022 • 0 Comments

Looking to add a little cultural diversity into your classes? The Día de Muertos Activities will help you plan for November 1st. The activities presented represent a variety of different ways to introduce and teach about this special day using both technology and hands-on methods. Choose what will work best for your students and your courses!

Mise en Place Lesson

by K.Graybill • October 7, 2022 • 0 Comments

Do your students ever appear to be unorganized in the kitchen? Do they lack time management skills because they are uncertain as to what to do? Do they ever act as though they’ve never read a recipe or set foot in a kitchen? If any or all of the above sound familiar, then this Mise en Place Lesson may be helpful in getting students more organized so they can manage time more effectively and become more confident in the kitchen!

Pet Based Service Projects

by K.Graybill • September 30, 2022 • 0 Comments

For many of us, our pets become part of our family and we want to love on them by giving them toys and treats! Sadly, there are many pets in need of love especially at organizations such as the SPCA, Rescue Pet Centers, and Best Friends centers. Pet Based Service Projects can be creatively included in your curriculum via labs, sewing or non-sewing projects and even repurpose projects to help those organziations. Read on to see a variety of ways to do this on the cheap!

Cooking with Grains

by K.Graybill • September 16, 2022 • 0 Comments

If you teach a culinary foods class, you no doubt include a unit on grains. While there are a lot of options for working with grains, the material can be a bit dry to teach. Thanks to Nebraska FACS teacher, Sarah Smith, this doesn’t need to be the case. Her “Cooking with Grains” is an interactive lesson you will want to try with your students!

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