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Sunday, October 19, 2014
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.
.
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
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.
.
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
Sunday, October 12, 2014
Food Science Agenda Week of October 13, 2014
Monday, 10-13-14
Standard:
Standard:
HUM-FS-11
Investigate the reasons for the use
of food additives and food analogs in food preparation and in processed
products
ESSENTIAL QUESTION: What is a food additive?
Opening Warm-up AND/OR Activator
(highlight one): List any fat-free or low-fat version version of
your favorite food. Do these versions taste different or have different texture
as compared to the full-fat version? Are they more expensive to buy? *Be
prepared to share responses*
Chapter 15 Food Analogs:Substitute
Ingredients
Work Session: 1. Students
will unpack the standard.
Closing/Summarizer:
Check and discuss Chapter 15 assignments.
Daily Homework: NONE
Tuesday, 10-14-15
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)
Lab Report.
Daily Homework:
NONE
Wednesday 10-15-14
Standards: HUM-FS-11
Investigate the reasons for the use
of food additives and food analogs in food preparation and in processed
products.
ESSENTIAL QUESTION: What are the different
food additives available on the market?
Opening Warm-up AND/OR Activator
(highlight one):
Ask students if they were a
food additive, what would they want to be and why?
Work
Session:
{CTAERN}
1. Show the class the FDA
Food Additives PowerPoint.
2. Distribute the Food
Additives Teaching Project Handout. Due Friday October 17, 2014
3. Present teaching
activity to class. Grade the presentations using the attached, Group
Presentation Rubric. Also distribute the Teammate Evaluation
Rubric to the team members of the group.
Closing/Summarizer:
NONE
Daily Homework: Food Additves PowerPoint
Thursday, 10-16-14
Standards: HUM-FS-11
Investigate the reasons for the use
of food additives and food analogs in food preparation and in processed
products
ESSENTIAL QUESTION: What are the different
food additives available on the market?
Opening Warm-up AND/OR Activator
(highlight one):
Work Session:
Work
on Food Additives Teaching Project.
Closing/Summarizer:
Daily Homework: Food Additives Teaching
Project.
Friday, 10-17-14
Standards: HUM-FS-11
Investigate the reasons for the use
of food additives and food analogs in food preparation and in processed
products
ESSENTIAL QUESTION: What are the different food additives available on the market?
Work Session: Present Food Additive Teaching Project.
Closing/Summarizer:
Daily Homework:NONE
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