Students brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.

Additional Tags

food, Health, Nutrition, health

Show More Show Less

Classroom Considerations

• This resource is only available on an unencrypted HTTP website.It should be fine for general use, but don’t use it to share any personally identifiable information