In this lesson, students will learn how to roast vegetables. Students will draw a picture of their favorite vegetable. Students will then watch a video that examines factors like oven temperature and vegetable size which affect how the vegetables cook.
Do you want to cut vegetables and fruits like the professional chefs on TV? After a little study and a lot of practice, you can! This lesson will introduce you to the basic cuts that are used on most vegetables.
Students will learn the steps of making salsa by preparing salsa on will also explore their kitchen classrooms and the fruits of the late summer harvest.
Students will learn to make scrambled eggs and vegetable dumplings in the Chinese tradition and discuss the foods of spring, especially protein-rich foods from animals and plants.
Students will learn to make a simple roasted potato and cauliflower dish. They will play a game in which they compare and contrast many different kitchen and food objects based upon size, plant part, volume, and more.
In this 8th grade science lesson, students prepare Kale Pesto and Ricotta Cheese, and visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.
The food choice consideration cards are one of the resources we use in our 8th grade Debate Plate lesson series to prompt self-reflection, critical thought and meaningful conversations. They are small, colorful cards that have a consideration someone might have when choosing what to eat (ex.
Knife skills are at the foundation of every students’ experience in the Edible Schoolyard kitchen classroom. Before students touch knives in the kitchen, they participate in a kitchen orientation. This orientation lays the foundation for safely learning and practicing knife skills.
