The Kitchen Fundamentsls Lab is set up as stations around the room. Students rotate in small groups to complete each station. Stations include: Measuring-dry vs liquid, Equivalancies, Abbreviations, Gallon man, Reading a butter label, Characteristics of a good group member, Equipment, Equipment uses, Location of equipment in kitchens, Doubling and Halfing a recipe. This is a good foundation for a culinary class to build future knowledge on.
- Subject:
- Career and Technical Education
- Family and Consumer Sciences
- Material Type:
- Interactive
- Learning Task
- Provider:
- Alisha Krueger
- Author:
- Alisha Krueger
- Emily Fraser
- Date Added:
- 03/28/2018