Standards:
HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
·
ESSENTIAL QUESTION: Why is an
understanding of food science and technology important in the role of
developing new food products?
Opening Warm-up AND/OR Activator (highlight
one): Independent Reading: Umami (Ms.C’s blog) Summarize reading in own words.
· Work
Session: LESSON 3: BRAINSTORMING AND DECIDING—FOOD
PRODUCT DEVELOPMENT
1.
Review
Essential Questions.
·
Why is an
understanding of food science and technology important in the role of
developing new food products?
2.
“Decide: Brainstorming, decision on new food product to
research and develop,” From Concept to Consumer: Food Product Development Teacher’s Manual, refer to Concept to Consumer Manual,
Lesson 2, page 5. Introduce unit and Lesson 2.
1.
Display products
or pictures of products that fit a particular market niche. (Example: sports drinks, children’s cereals,
power nutrition bars).
2.
Hand out and
review Worksheets #1 and #2 from Concept
to Consumer Student Worksheets (attachment is a collection of worksheets).
3.
Divide the class into teams and review
brainstorming guidelines. Ask each team to decide upon both a leader and
note-taker. Students will use worksheet to help them brainstorm ideas for a new
food product, and decide on one or two to present to class.
4.
Team leaders
will write their team’s best ideas on the board and discuss their merits. After
all teams have presented their ideas, the class will come to consensus on the
food product they all want to develop.
5.
Once the new
food has been determined, the class should brainstorm a working name for the
product. This may change when the final steps have been concluded.
Closing/Summarizer: *Sticky note* Why would a food
product name change after the final stages of the development?
Daily Homework: none
Wednesday, 9/3/14
Standards: HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
ESSENTIAL QUESTION: Why is an understanding of food science and
technology important in the role of developing new food products?
Work Session: Students will
continue with Lesson #3 Brainstorming and Deciding-Food Product Development
Activity.
Daily Homework: none
Thursday, 9/4/14
Standards: HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
ESSENTIAL QUESTION: Why is an understanding of food science and
technology important in the role of developing new food products?
Work
Session: Sensory
Lab #1: “Is Seeing Believing?” Distribute
Seeing is Believing Activity
Worksheet and discuss as a class after completion.
Sensory Lab #2: “Can You Taste Without Your Nose?” Distribute Taste Without Your Nose Activity Worksheet and discuss as a
class after completion.
Sensory
Lab #3: “Oh, My – Papillae!” Distribute
Oh My Papillae Activity Worksheet
and discuss as a class the results.
Sensory
Lab #4: “Triangle Sensory Test with Oreo
Cookies.” Distribute Oreo Cookie
Sensory Test Activity Worksheet and discuss as a class after
completion.
Food evaluation questions
Daily Homework: NONE
Friday, 9/5/14
Standards: HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
Work Session: Sensory Lab #5: “Mock Apple Pie.” Distribute Mock
Apple Pie Lab Handout and the Apple
Pie Recipe Handout so students can compare the ingredients between mock
apple pie and authentic apple pie. Consider preparing a mock apple pie and an
original apple pie for students to taste.
Students will work in the food lab.
Daily Homework: NONE
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