Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

How To: Cut Vegetables
Do you want to cut vegetables and fruits like the professional chefs on TV? You can after a little study and a lot of practice. This lesson will introduce you to the basic cuts that are used on most vegetables.
Grade: 
6 – 8, 9 – 12
Progression:
1 of 10
How To: Mince
Do you want to know how to use a knife like a professional chef? Mincing is an essential knife technique that allows you to cut foods into very small pieces quickly. It is easy and satisfying to learn how to do!
Grade: 
6 – 8, 9 – 12
Progression:
5 of 10
Knife Skills: Knife Safety
Do you want to learn and practice knife skills to improve your cooking? The first step towards that is learning how to work with knives safely. This short lesson will explain a few important practices that help keep you safe as you develop and practice your skills.
Grade: 
6 – 8, 9 – 12
Progression:
4 of 9
An Introduction to Regenerative Agriculture
In this lesson, students will learn about regenerative agriculture and how it is similar to, and different from, organic agriculture. Students will explore what “regenerative” means, learn what practices are considered regenerative, and discuss the differences between regenerative and organic.
Grade: 
6 – 8, 9 – 12
Farm Worker Conditions
While Organic labels can tell us useful information about pesticides and other growing practices, they do not tell us much about another essential part of farming—the people who grow and harvest the food.
Grade: 
6 – 8, 9 – 12
How To: Flip Food
Have you watched chefs on TV effortlessly flip an egg or pancake without using a spatula? Do you want to be able to do that and impress your friends with your skills? In this lesson, you’ll learn how to flip food in a sauté pan and reflect upon how you learn new skills.
Grade: 
3 – 5, 6 – 8, 9 – 12
Progression:
1 of 12
How To: Whisk and Emulsify
Can you picture a chef rapidly whisking a bowl of cream or emulsifying a salad dressing? It is a common image that showcases skill and technical ability in the kitchen. With a little practice, you can learn to whisk just like a professional chef.
Grade: 
3 – 5, 6 – 8, 9 – 12
Progression:
3 of 12
How To: Basic Baking Methods
Do you want to bake with confidence, like the professionals on TV? Do you want to make soft, chewy cookies and flaky, tender biscuits? Baking techniques are key to achieving the right textures and flavors in baked goods.
Grade: 
3 – 5, 6 – 8, 9 – 12
Progression:
9 of 12
Create Your Own: Grain Bowl Recipe
In this lesson, you will practice various kitchen recipes, skills, and techniques while making a delicious grain bowl. This recipe has you combine multiple skills to make a complete meal using a flexible recipe that can adapt to any season and whatever vegetables you have available to you.
Grade: 
6 – 8, 9 – 12
Progression:
7 of 12
How To: Approximate Recipes
Do you see cooks and chefs preparing food without measuring or without even looking at recipes? Do you want to be able to cook with that kind of freedom? Learning how to approximate recipes and measurements is an important part of learning how to cook.
Grade: 
6 – 8, 9 – 12, Whole Family
Progression:
9 of 10
Your Perfect Slice
Why is practice important to mastering a skill? What is pride? And how does it show up at work? In this lesson, you will listen to a short story from StoryCorps and answer a few questions that hone in on taking pride in one's work and the importance of practice.
Grade: 
6 – 8, 9 – 12
Progression:
2 of 10

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