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Jantar Etiquette para o próximo nível: Kniggerich Individuais 1 - https://www.facebook.com/different.solutions.page

Jantar Etiquette para o próximo nível: Kniggerich Individuais 1 - https://www.facebook.com/different.solutions.page

Bad Table Manners - Expected and Unexpected Behavior...had to I LOVE King of Queens!

Bad Table Manners - Expected and Unexpected Behavior...had to I LOVE King of Queens!

Great idea!

Great idea!

Grocery Store Scavenger Hunt - Learn about the #FactsUpFront initiative and nutrition facts while answering questions about food products.

Facts Up Front Initiative and a Grocery Store Scavenger Hunt

Grocery Store Scavenger Hunt - Learn about the #FactsUpFront initiative and nutrition facts while answering questions about food products.

Bent spoons to hold tea lights

Bent spoons to hold tea lights

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para não esquecer...

Old door turned into shelf.

Old door turned into shelf.

This activity is meant for a middle or high school Family and Consumer Science culinary arts, restaurant management or foods class.  The product includes a 4 slide powerpoint introducing the activity and an activity sheet if you choose to use it instead of having the kids make their own.

Culinary Class Introduction Activity- Recipe of Me

This activity is meant for a middle or high school Family and Consumer Science culinary arts, restaurant management or foods class. The product includes a 4 slide powerpoint introducing the activity and an activity sheet if you choose to use it instead of having the kids make their own.

Are you wanting to know how to properly set your table?  Do you want to make sure you have everything?  Here is a guide!

Are you wanting to know how to properly set your table? Do you want to make sure you have everything? Here is a guide!

Interactive Kitchen Hazards.  FCSI .    TEKS:  (A) describe properties of microorganisms that cause food spoilage and food-borne illness;    (B) outline sanitation and food-handling practices that can help prevent food contamination and food-borne illness;

Interactive Kitchen Hazards. FCSI . TEKS: (A) describe properties of microorganisms that cause food spoilage and food-borne illness; (B) outline sanitation and food-handling practices that can help prevent food contamination and food-borne illness;

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