Ashley's FaCS of Life!

How I live in the ever changing world of Family and Consumer Sciences! Lesson plans, life lessons, and things to know about FaCS and life!

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April 24, 2017

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I've heard sometimes that flavor is important in cooking...I completely agree. Teaching young minds how to make food flavorful is an adventure! For my upperclassmen's Foods and Nutrition class, I want to make the lesson (just like all my other lessons) as engaging as possible. I start my herbs and spices lesson with a discussion about what they already know- salt, pepper, garlic, etc. Next, I bring out 3 mystery jars and some blank paper. Each jar has a common item that involves spices or herbs and can be made from scratch but is often just store-bought. I like to use "Lawreys" season salt, Taco seasoning, and Ranch dressing. (I use carrots or cucumbers with the ranch so they can actually taste it) I pass each around from group to group and have them use their senses of smell and sight and taste in the case of the ranch dressing to figure out what is in each. I instruct them to work with their groups while I teach and write a recipe for each one on the blank paper

Mystery Lab

Do you ever get to the point in the year when the kids think they know everything and just won’t read a recipe to save their life (or grade)?! Already at the point this year, I decided “I'll show them” and gave them a “Mystery Lab”! I choose a recipe I have done before and edited it so the title no longer existed. I also added crazy steps to hopefully throw them off, or at least get them to read the dang thing! The recipe - Gelatin Cookies - is one I found on Pinterest and have done as an intro lab to get them acquainted with their color kitchens in the past - basically, they are jello-flavored cookies and remind me of jolly ranchers! I have each kitchen make a batch of the color of their kitchen and encourage them to swap cookies with others at the end to try them all! Jello Cookies on Pinterest Seeing as the cookies call for gelatin mix I also included instructions for making gelatin on the side of the recipe but no instructions for them to actually have to do that within the

Organization in the FACS classroom

On a personal basis I am more of an “Organized Chaos” type of person - see my top desk drawer if you don’t believe me. BUT in my FACS kitchen organization is my middle name. I have 7 kitchens and each are colored coordinated. This is great for assigning groups and keeping track of supplies for each kitchen. I label the kitchens and then use that color to label the cabinets in each kitchen. I even label the tables! I also need to keep track of extra supplies. For this I use numbers for less confusion. - Numbers go on all my empty cabinets. The best part is - if a student is missing something OR my favorite - if an outsider needs to borrow something I direct them to my numbered cabinets! Its ideal for the usual “Can I borrow a can opener” or “Ms. Davis we only have 3 forks” scenarios. I also like this for when I find things out of place - instead of checking 7 kitchens I place random things in the "extras" cabinets so when it does turn up missing i

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