Goals: (1) Evaluate comparable food products to observe the effect of a modification on flavor, texture, and overall appeal using food industry techniques.
Think: How can a favorite recipe be modified with substitutions to increase its nutritive value?
Daily Agenda:
1. Day 1 Brownies: Make and Bake
Brownie Comparison Lab Kitchen 1: Greek Yogurt Kitchen 2: Butter Kitchen 3: Vegetable Oil Kitchen 4: Apple Sauce Kitchen 5: Avocado Kitchen 6: Coconut Oil *How to use the ovens 2. While your brownies are baking, fill out hypothesis graph (on google classroom) 3. Healthy substitution video
Goals:
(1)Students will evaluate comparable food products to observe the effect of a modification on flavor, texture, and overall appeal using food industry techniques. (2) Students will develop knowledge and skills needed to make applied decisions about their own food and cooking needs. Think: How can a favorite recipe be modified with substitutions to increase its nutritive value? Daily Agenda:
1. What is fat?
2. Fat Notes
3. Good vs Bad Fats
4. Go over Brownie Comparison Lab
1. Sugar Shocker Activity: On your own or with a partner, you will be researching one food and one beverage product that has a surprisingly high sugar content (salad dressings, "healthy" cereal/ oatmeal, etc.) Once you choose your product, follow the directions on google classroom to make your sugar label poster board!