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Cooking Labs and Recipes

Time Frame:
8 class periods that run 45 minutes each.


The students will understand the importance of food and nutrition through cooking lab experiences.

Main Curriculum Tie:
FACS Exploration
Strand 6 Standard 4

Prepare recipes following the current USDA Dietary Guidelines and MyPlate.


  • Recipe Print-Outs
  • Ingredients according the the recipes chosen.

Instructional Procedures:
Students will make foods in the lab setting to show an understanding of MyPyramid and the Dietary Guidelines. Recipes are all based on MyPyramid as much as possible. All recipes can be completed in 45 minute class periods and are attached below.


Laura Schiers
Natalie Hancock

Created Date :
Jun 08 2011 17:06 PM

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