Food Science Agenda Week of October 20th...

ESSENTIAL QUESTION: What is  a food additive?

 Monday, October 20, 2014

Standards: HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products



Opening Warm-up AND/OR Activator (highlight one): Answer the EQ.


Work Session: Work on Food Additives Teaching Project.



Closing/Summarizer: Watch YouTube clip: What are food additives? Answer the question. (Ms. C’s blog)


Daily Homework: Food Additive Teaching Project.


ESSENTIAL QUESTION: What are the different food additives available on the market?

 October, Tuesday 21, 2014

Standards: HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products



Opening Warm-up AND/OR Activator (highlight one):


Work Session:  Students will present Food Additive Teaching Project.


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Closing/Summarizer:  Students will take a two question student made quiz after each presentation.



Daily Homework: NONE



ESSENTIAL QUESTION: What are the different food additives available on the market?

 Wednesday, October 22, 2014

Standards: HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products



Opening Warm-up AND/OR Activator (highlight one):


Work Session: Sensory Lab Muffins (Fat replacers)



Closing/Summarizer: Post Lab Report


Daily Homework: NONE


ESSENTIAL QUESTION: Why do processed foods have food additives in them?
Thursday, October 23, 2014

Standards: HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products

Opening Warm-up AND/OR Activator (highlight one):


Work Session: Distribute the Food Additives Q and A Information Poster Worksheet .
Students complete information poster from teaching activity notes.

  Practical Sensory Lab:
Hand out the Food Science Laboratory Report.
The laboratory experiment is:  "Using Lemon juice as a preservative".
Students will perform a sensory lab using lemon juice and apples.

Directions: peel and cut apple into 6 slices
Submerge 2 pieces per group into each bowl (1 bowl with plain water only; 1 bowl with 2 tsp vinegar; 1 bowl with lemon juice.
Leave apples submerged in the water for 5 minutes Take apple slices out of each bowl, observe appearance, and taste.
Taste only one slice from each bowl.  The remaining slices, place on a plate; place plate in refrigerator.  Taste next day to evaluate taste quality between the three preservation methods.
. Use the Food Science Lab Rubric for grading.


Closing/Summarizer: Lab Questions:
                              Did the apple slices taste any different on the second day?
Which acid preserved to apple’s color the best?
How was the taste affected by the acid being added to the water?



Daily Homework: NONE

• ESSENTIAL QUESTION: Why do processed foods have food additives in them?

 Friday, October 24, 2014

Standards: HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products


Opening Warm-up AND/OR Activator (highlight one):


Work Session:
Students will work on Q&A Info Poster {Additive}


Daily Homework: none