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In this lesson students consider the procedures and safety issues involved in food preservation. Students will conduct experiments in canning, freezing and drying. If students can preserve food utilizing a variety of methods and science principles, they Full Review »
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In this lesson students will consider that icroorganisms affect quality, safety, production, processing, and utilization of food and food products. Students will grow, observe and measure bacteria cultures to fulfull this objective. Full Review »
- Grade Range
- 5th - 8th
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Students use the scientific process of investigation to explore the mechanics of making ice cream, bread, pancakes, Kool-Aid and cake. They research foods and agriculture from the 1930's. Full Review »
- Grade Range
- 7th - 8th
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Students grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of microorganisms. Full Review »
- Grade Range
- 4th - 10th
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Students investigate and determine which types of carbohydrates Baker's yeast prefers. They crumble Cheerios, Smarties, and Fruit Loops and feed them to the yeast and watch what happens, when the bags begin to barf. Full Review »
- Grade Range
- 9th - 12th
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Students use a Department of Health Inspection Form to evaluate a kitchen/food prepartion facility as individuals or teams. They research prevention of food born illness during food storage and food preparation including Hazard Analysis and Critical Control Point System concepts. Full Review »
- Grade Range
- 6th - 8th
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Students recognise and give examples of different food preservation techiques. They explore how different food preservation techniques work. Students make connections between the type of food and the species of microbe present. Full Review »
- Grade Range
- 5th - 8th
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Students gain knowledge of the complexity of the food system. They are taught how the system affects food safety, and identify a student's responsibilities when buying, handling, cooking and eating foods. The class utilizes newspapers as teaching and learning tools that encourages students to become creative thinkers and readers of newspapers. Full Review »
- Grade Range
- 9th - 12th
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Students examine the variety of food preservation methods available today. In groups, they participate in an experiment to determine the conditions that encourage or stop the growth of bacteria. To end the lessons, they discuss the importance of perserving food. Full Review »
- Grade Range
- 9th - 12th
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Students identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process. Students also solve various problems caused by poor quality raw materials, erratic supplies and malfunctioning process equipment; and investigate reasons for poor quality product to avoid repetition. Full Review »