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
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