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| Guides - Classroom - Teacher | 38 |
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Johnson, Georgia – Teacher, 1981
This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)
Descriptors: Cooking Instruction, Food, Learning Centers (Classroom), Primary Education
Freeman, Judy – Instructor, 1993
The article reviews a variety of books and activities to help get parents, families, and members of the community to come into class and teach elementary students about foods from different countries and cultures. (SM)
Descriptors: Book Reviews, Cooking Instruction, Cultural Awareness, Elementary Education
Vannan, Donald A. – Instructor, 1980
Presents four science lessons based on food preparation: building an electric hot dog cooker; examining a microwave oven; discovering why popcorn pops; and making soda pop. (SJL)
Descriptors: Cooking Instruction, Elementary School Science, Food, Integrated Activities
Anselmo, Sandra – Day Care and Early Education, 1975
Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)
Descriptors: Cooking Instruction, Curriculum Enrichment, Early Childhood Education, Food
Dyasi, Rebecca, Comp.; Crane, Louise, Ed. – 1983
This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the…
Descriptors: African Culture, Cooking Instruction, Cultural Activities, Cultural Education
Peer reviewedMcIntyre, Margaret, Ed. – Science and Children, 1983
Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)
Descriptors: Cooking Instruction, Early Childhood Education, Elementary School Science, Food
Peer reviewedMcIntyre, Margaret – Science and Children, 1975
Suggests using food as a resource for the discovery and experimental methods of learning with preschoolers. (BR)
Descriptors: Cooking Instruction, Discovery Learning, Elementary School Science, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
