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Lynch, Regina H. – 1986
For many years the techniques for preparing native foods were retained only through memory. In an effort to preserve the traditional art of cooking, 21 recipes for Navajo foods and 22 descriptions of edible wild plants and their preparation are presented in this cookbook. Each recipe gives the name of the dish in Navajo and English, lists the…
Descriptors: American Indian Culture, American Indian Education, Cooking Instruction, Cultural Awareness
Wheeler, Jacqueline D., Ed.; Hebard, Chieko E., Ed. – 1981
This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and…
Descriptors: Cooking Instruction, Fishes, Food, Food Service
Child Development Services Bureau (DHEW/OCD), Washington, DC. Project Head Start. – 1967
This booklet, designed to assist Project Head State personnel responsible for food programs, presents an extensive food buying guide and more than 40 recipes suitable for a Head Start feeding program. The food buying guide list buying information for food to be used by Project Head Start Centers serving breakfasts, lunches, and/or snacks. For each…
Descriptors: Breakfast Programs, Consumer Education, Cooking Instruction, Food
Lee, Jasper S., Ed.; Wood, Charles B. – 1975
The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…
Descriptors: Cooking Instruction, Equipment, Food, Food Processing Occupations

Russell, Helen Ross – Nature Study, 1984
Discusses Native American foods, focusing on Native American cultivated crops, methods of cooking, and methods of preserving food. Includes suggestions for 19 classroom activities, including collecting wild plants used as food, gathering/drying and eating various wild plants and plant products (such as acorns and corn), and making a garden. (JN)
Descriptors: Agricultural Production, American Indian Education, American Indian Studies, Botany
Sharpton, James L. – 1984
These student learning materials deal with food preparation. The following topics are covered in the individual units: types of food service jobs and their educational requirements; safety and fire prevention; sanitation; use and care of hand tools and utensils; care and use of equipment; counter service; cashiering; fry stations; dining room…
Descriptors: Competency Based Education, Cooking Instruction, Dining Facilities, Food
Boise City Independent School District, ID. – 1981
This collection of lessons and teaching suggestions is designed to aid local school lunch managers in fulfilling compliance with the requirement that school lunch programs and personnel participate in nutrition education. Provided in the first section of the booklet are general instructions for using the booklet, a guide to lesson plans for…
Descriptors: Cooking Instruction, Elementary Education, Food, Foods Instruction
Massachusetts Dept. of Education, Boston. Bureau of Nutrition Education and School Food Services. – 1976
This annotated bibliography on nutrition is for the use of teachers at the elementary grade level. It contains a list of books suitable for reading about nutrition and foods for pupils from kindergarten through the sixth grade. Films and audiovisual presentations for classroom use are also listed. The names and addresses from which these materials…
Descriptors: Annotated Bibliographies, Audiovisual Instruction, Cooking Instruction, Eating Habits
Long, John Wingo, Ed.; And Others – 1978
This consumer's guide offers practical information about the characteristics and uses of seafoods. It covers both finfish and shellfish, including crabs, lobsters, shrimp, oysters, clams, and scallops. It describes the characteristics, important species, fishing methods, market forms, and consumer inspection tips. It also gives such information as…
Descriptors: Animals, Biology, Consumer Education, Cooking Instruction

Kositsky, Val – Young Children, 1977
This article presents ideas for introducing multiethnic foods in the preschool classroom. American Indian, Mexican, Black American and Oriental methods of food preparation, ingredients, and recipes are presented and discussed as part of America's cultural heritage. (BD)
Descriptors: Cooking Instruction, Cross Cultural Training, Cultural Activities, Cultural Differences

Grosser, Arthur E. – Journal of Chemical Education, 1984
Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)
Descriptors: Chemical Analysis, Chemistry, College Science, Cooking Instruction
Daniel, Lois; Cochran, Martha – Georgia Social Science Journal, 1984
Activities to help sixth graders experience Greek culture are presented. In the first activity the students learn about the mythology and work and leisure of the ancient Greeks; the second activity involves students in cooking many Greek dishes. (RM)
Descriptors: Ancient History, Cooking Instruction, Employment, Food
Ruiz, Mercedes M., Ed.; Pavon, Elena S., Ed. – 1988
This manual is part of a Mexican series of instructional materials designed for Spanish speaking adults who are in the process of becoming literate or have recently become literate in their native language. Its objective is to strengthen reading and writing skills while teaching basic nutrition and food preparation techniques. The manual provides…
Descriptors: Adult Basic Education, Adult Students, Cooking Instruction, Food
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: nutrition, cultural influence on food and…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for advanced food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: the significance of nutrition, food…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content