(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
Kitchen 1: Greek Yogurt
Kitchen 2: Butter
Kitchen 3: Vegetable Oil
Kitchen 4: Apple Sauce
Kitchen 5: Avocado
Kitchen 6: Coconut Oil
5. Fats & Oils Activity- google classroom
No comments:
Post a Comment