Week 1 8/11 - 8/13
Wednesday 8/11
Objectives:
Get to know you!
Work together as a team to complete tasks
Schedule + Assignments:
Thursday 8/12
Objectives:
Get to know the class
Go over Basic Classroom Procedures
Schedule + Assignments:
Medal Ceremony (10 minutes)
Get to Know You! - Here's to a sweet new school year! (30 minutes)
Go-over syllabus (10 minutes)
Write Secret Identity Notecards (remaining time)
Read aloud each student's three facts from the day before. The class will then guess which student the facts belong to.
Friday 8/13
Objectives:
Get to know you
Apply sensory words to food items in terms of smell, taste, appearance, and texture.
Answer the question “What is food science?”
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Bellringer: Describe three reasons you think it is important to know about food, where it comes from, and how foods are processed. (5 minutes) Answer on Google Classroom
Bookmark website and quizlet (5 minutes)
Join remind class test @alsfood to 81010
Secret Identity Game (10 minutes)
Read aloud each student's three facts from the day before. The class will then guess which student the facts belong to.
Sensory Evaluation Practice (35 minutes)
Week 2 8/16 - 8/20
Monday 8/16
Objectives:
Define key terms from chapter 1
Research new and exciting trends and products in the field of food science.
Schedule + Assignments:
Food Innovations PP (15 minutes)
Fantastic Food Fun Finds (20 minutes) Google Classroom
Ch. 1 Vocab Crossword (remaining time) Ch. 1 Quizlet
Tuesday 8/17
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Schedule + Assignments:
Ch. 1 PP Notes and Ch. 1 PP (30 minutes) On Google Classroom
Chapter 1 Vocab Quizizz website: Joinmyquiz.com code: (15 minutes)
Timeline Project (remaining time) Timeline Chart PG 1 and Timeline Chart PG 2
Wednesday 8/18
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Describe three duties of the FDA.
Schedule + Assignments:
Bellringer: Describe three duties of the FDA. Answer on Google Classroom (5 minutes)
Chapter 1 Vocab Quizizz website: Joinmyquiz.com code: (15 minutes)
Timeline Project (remaining time) Timeline Chart PG 1 and Timeline Chart PG 2
Thursday 8/19
Objectives:
Define key terms from chapter 1
Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.
Describe three duties of the FDA.
Schedule + Assignments:
Vocab Review Bingo (25 minutes)
Timeline Project (remaining time)
Friday 8/20 - Mrs. Baker Gone on Field Trip to State Fair!
Objectives:
Define key terms from chapter 1.
Research new and exciting trends and products in the field of food science.
Schedule + Assignments:
Study for Vocab Quiz (15 minutes)
Vocab Quiz (15 Minutes)
News Update (remaining time) On Google Classroom
Week 3 8/23 - 8/27
Monday 8/23 - Mrs. Baker Absent
Objectives:
Identify common kitchen equivalents and abbreviations.
Schedule + Assignments:
Tuesday 8/24
Objectives:
Wrap up key ideas from chapter 1.
Schedule + Assignments:
Ch. 1 Review + Go-Over (25 minutes) On Google Classroom
Chapter 1 Review Game (remaining time)
Wednesday 8/25
Objectives:
Define key terms from chapter 2
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Bellringer/Attendance (5 minutes) What does each letter in HACCP stand for? What is the purpose of HACCP?
Volume/Length/Mass/Temperature Videos + Explain metric conversions (15 Minutes) Inches, Centimeters
Graduated Cylinder, Scales Videos
Volume/Length/Conversion Practice WS + Go-Over (30 minutes)
Chapter 1 Review Game (remaining time)
Thursday 8/26
Objectives:
Wrap up key ideas from chapter 1.
Define key terms from chapter 2.
Schedule + Assignments:
Study + Chapter 1 Test (45 minutes)
Chapter 2 Vocab Crossword (remaining time)
Friday 8/27
Objectives:
Define key terms from chapter 2.
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Chapter 2 Vocab Quizizz (15 minutes)
Measurement Practice (remaining time)
Week 4 8/30 - 9/3
Monday 8/30
Objectives:
Define key terms from chapter 2
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Bellringer (5 minutes) What is the volume of a twizzler that is 8 in long, 1/2 in wide and ÂĽ in. tall? In inÂł AND cmÂł.
Extra Metric Practice + Go-Over (10 minutes)
Chapter 2 Vocab Quizizz or Quizlet - 562902 at Join Link, quizlet (15 minutes)
Abbreviations + Equivalents Board Game (remaining time) Ask each other questions. If you get it correct, you get to roll the dice and move. If the question is incorrect you have to stay in the same spot. Abbreviations/Equivalents Quizlet
Tuesday 8/31
Objectives:
Identify common pieces of kitchen equipment.
Describe the function of common pieces of kitchen equipment.
Identify common kitchen equivalents and abbreviations.
Schedule + Assignments:
Chapter 2 Vocab Quizizz (10 minutes)
Kitchen Equipment PP+ Kitchen Equipment Notes (35 minutes)
Abbreviations + Equivalents Board Game
Wednesday 9/1
Objectives:
Define key terms from chapter 2
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Study for quiz + Chapter 2 vocab quiz (30 minutes)
Safety and Sanitation Article + Questions (remaining time)
Thursday 9/2
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Identify common kitchen equivalents and abbreviations.
Describe proper safety and sanitation practices during food handling.
Schedule + Assignments:
Abbreviations + Equivalents Quizizz (25 minutes)
Go Over safety and Sanitation Article (20 minutes)
Watch Gordon Ramsey and write down sanitation mistakes (remaining time)
Friday 9/3
Objectives:
Identify common kitchen equivalents and abbreviations.
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Study + Abbreviations + Equivalents Quiz (30 minutes)
Watch Gordon Ramsey and write down sanitation mistakes (remaining time)
Week 5 9/6 - 9/10
Monday 9/6 - No School LABOR DAY
Tuesday 9/7
Objectives:
Discuss steps to stay safe in the kitchen during cooking and cleaning.
Explain how to avoid burns, fires, cuts, and trips in the kitchen.
Discuss the procedure for using and storing kitchen chemicals
List the proper steps for cleaning up broken glass.
Schedule + Assignments:
Create a five question safety quiz (remaining time)
On a google doc, create a five question safety quiz. Your quiz must contain two true/false, two multiple choice, and one short answer. Please base your quiz off of the notes and include a key.
Wednesday 9/8
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Increase and decrease a recipe’s yield.
Schedule + Assignments:
Cowgirl Cookies Measuring Demo + Lab Procedures (30 Minutes)
Glo-Germ Activity + Reflection on Google Classroom (remaining time)
Thursday 9/9
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Cowgirl Cookie Lab + Initial Cowgirl Cookie Lab Plan as you go
Cowgirl Cookie Exit Slip (remaining time) Google Classroom
Friday 9/10
Objectives:
Design good quality experiments that are reliable and repeatable.
Outline and describe the steps of the scientific method.
List the qualities of a good quality experiment.
Schedule + Assignments:
HAND OUT E-LEARNING FOR MONDAY!
Scientific Method Video + WS (25 Minutes)
Qualities of a Good Experiment (5 minutes)
Design an Experiment Practice + Discuss (remaining time)
Week 6 9/13 - 9/17
Monday 9/13 - E-Learning Day
Objectives:
Identify and describe common pieces of kitchen equipment.
Accurately increase and decrease the recipe yield.
Schedule + Assignments:
Kitchen Equipment Crossword and Increasing/Decreasing Recipe Yield (remaining time) Recipe
Tuesday 9/14 - No Kitchen
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Glo-Germ Reflection Questions (10 minutes) Google Classroom
Design an Experiment Practice and Discuss (20 minutes) On Google Classroom
Plan Group Experiments (remaining time)
Wednesday 9/15 - No Kitchen
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Bellringer (5 minutes): What are the metric units for the following: (meters, liters, or grams)
mass
volume
length
Skittles Lab + Reflection On Google Classroom/Homework (remaining time)
Thursday 9/16
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
No-Bake Cookie Demo (30 minutes)
Chapter 2 Review Game (remaining time)
Friday 9/17
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
No-Bake Cookie Lab + Initial No-Bake Cookie Lab Plans as you go (40 minutes)
No-Bake Cookie Exit Slip (remaining time) On google classroom
Week 7 9/20 - 9/24
Monday 9/20
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Sink or Float Experiment (30 minutes) Google Classroom
Chapter 2 Review + Go-Over (30 minutes)
Tuesday 9/21
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Wednesday 9/22
Objectives:
Describe the symptoms, causes, and prevention of a common foodborne illness.
Schedule + Assignments:
Foodborne Illness Wanted Poster - Due Thursday!
Thursday 9/23
Objectives:
Describe the role of science in the development of new food product
Identify the function of measuring equipment used in the science laboratory
Demonstrate proper measurement techniques
List the steps of the scientific method
Use proper safety procedures in the food science lab
Schedule + Assignments:
Gum Experiment Google Classroom
Friday 9/24
Objectives:
Review and wrap-up chapter 2.
Define key terms from chapter 3.
Schedule + Assignments:
Study + Chapter 2 Test
Chapter 3 vocabulary and crossword (remaining time) - HOMEWORK If Not Done in Class!
Week 8 9/27 - 10/1
Monday 9/27
Objectives:
Define key terms from chapter 3.
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes) Research: What are the basics on how your sense of smell works?
Taste Test Practice (15 Minutes) - In Class Activity, Tongue Map
Smell Identification Activity (20 minutes) - In Class Activity
Chapter 3 Vocab Quizizz (remaining time)
Tuesday 9/28
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): What are the four tastes your tongue can identify? What is the "bonus" taste?
Muffin Man Video + VG - (30 minutes)
Kitchen Equipment Bingo (remaining time)
Wednesday 9/29
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): List three qualities of a good muffin.
Muffin Demo (35 Minutes)
Ch. 3 Vocab Quizizz (remaining time)
Thursday 9/30
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Ch. 3 Study Guide - Should be 75% done by the end of class and turned into the tray!
Friday 10/1
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Make Cinnamon Sugar Muffins (30 minutes)
Muffin Taste Test + Clean-Up (remaining time)
Week 9 10/4 - 10/8
Monday 10/4
Objectives:
Define key terms from chapter 3.
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Study + Chapter 3 Vocab Quiz + Kitchen Equipment (30 minutes)
Finish Ch. 3 Study Guide (remaining time)
Tuesday 10/5
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Recipe
Score Card
Taste Test Panel
Wednesday 10/6
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): List the factors that influence someone’s personal opinion of a food.
Due @ the end of the hour:
Recipe
Score Card
Taste Test Panel
Thursday 10/7
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Design a Food Project - Bake Day #1
Friday 10/8
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Conduct Taste Test Panel
Clean-Up
Edit Version #1 to match EXACTLY what you did
Revise Version #2 of Recipe
Begin PowerPoint with Remaining Time
Week 10 10/11 - 10/15
Monday 10/11
Objectives:
Wrap-Up Chapter 3
Chapter 4 Vocab Match-Up
Schedule + Assignments:
Go-Over Chapter 3 Review (15 minutes)
Chapter 3 Review Game (15 minutes)
Chapter 4 Vocab Match-Up (remaining time)
Tuesday 10/12 - No School
Wednesday 10/13 - PSAT
Objectives:
PSAT
Schedule + Assignments:
PSAT
Thursday 10/14 - Mrs. Baker Absent
Objectives:
Summarize the sources and effects of natural food toxins.
Describe how to avoid consuming natural food toxins.
Explain the World Health Organization's response to natural food toxins.
Schedule + Assignments:
Natural Food Toxicants Website Quest on Google Classroom
Friday 10/15
Objectives:
Wrap-Up Chapter 3
Schedule + Assignments:
Study + Chapter 3 Test
Week 11 10/25 - 10/29
Monday 10/25 - Mrs. Baker Absent
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
Schedule + Assignments:
Color Coding the Period Table
Tuesday 10/26
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
Schedule + Assignments:
Basic Food Chemistry/Periodic Table PP + Notes (50 minutes) On Nearpod
Physical + Chemical Changes Video (remaining time)
Wednesday 10/27 - Mrs. Baker Absent
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
Schedule + Assignments:
Physical and Chemical Changes WS + Go-Over - On Google Classroom (remaining time)
Thursday 10/28
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Design a Food Project - Bake Day #2
Friday 10/29
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Conduct Taste Test Panel
Clean-Up
Edit Version #2 to match EXACTLY what you did
Revise Version #3 of Recipe
Begin PowerPoint with Remaining Time
Week 12 11/1 - 11/5
Monday 11/1
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Edit Recipe
Begin PowerPoints
Tuesday 11/2
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bake Day #3
Finish PowerPoints
Wednesday 11/3
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Present Projects
Thursday 11/4
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer (5 Minutes): Do you typically like the store bought, or the homemade version of foods better? Give two reasons to support your answer.
Imitation Vs. Real Lab (remaining time)
Friday 11/5
Objectives:
Compare reasons for evaluating good products subjectively and objectively.
List physical, psychological, cultural, and environmental influences on food likes and dislikes.
Explain how taste and aroma combine to give foods their flavors.
Conduct a taste test panel.
Schedule + Assignments:
Bellringer: 1. List five characteristics of matter that are physical properties. 2. List five characteristics of matter that are chemical properties. (5 minutes)
Practice Chapter 4 vocab on Quizizz! (15 minutes)
Finish Imitation vs. Real Lab (15 minutes)
Begin Periodic Table Packet(remaining time)
Week 13 11/8 - 11/12
Monday 11/8
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
Schedule + Assignments:
Bellringer: What is the difference between atomic number and atomic mass. (5 minutes) Google Classroom
Physical Properties of Food PP + Notes (25 minutes) on NearPod
Bill Nye Video + Video Guide (remaining time)
Tuesday 11/9
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
Schedule + Assignments:
Bellringer: Describe the difference between extensive and intensive values in regards to matter. Give two examples of each type. (5 minutes) Google Classroom
Practice Chapter 4 vocab on Quizizz! (15 minutes)
Physical/Chemical Changes/Properties Graphic Organizers (remaining time) Info Chart, Changes GO, Properties GO
Wednesday 11/10
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
define key terms from chapter 4
Schedule + Assignments:
Practice/Study Vocab! join.quizizz.com code:, chapter 4 quizlet (15 minutes)
Chapter 4 Vocab Quiz (20 minutes)
Finish + Go-Over Periodic Table Packet (remaining time)
Thursday 11/11
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
define key terms from chapter 4
Schedule + Assignments:
Nails for Breakfast Lab + Concluding Questions (60 Minutes) - On Google Classroom
Friday 11/12
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
define key terms from chapter 4
Schedule + Assignments:
Valence Electron WS (30 minutes minutes) Google Classroom
Element GO (Remaining time)
Week 14 11/15 - 11/19
Monday 11/15
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
define key terms from chapter 4
Schedule + Assignments:
Bake a Chemistry Cake Day #1 (30 minutes) - On Google Classroom
Ch. 4 Review (remaining time)
Tuesday 11/16
Objectives:
Describe the basic structure of atoms
identify symbols used on the periodic table commonly used in food science
explain the difference between pure substances and mixtures
compare physical and chemical reactions in laboratory experiments
balance chemical equations to illustrate simple chemical reactions
define key terms from chapter 4
Schedule + Assignments:
Bake a Chemistry Cake Day #2 (30 minutes) - On Google Classroom
Element GO (remaining time)
Wednesday 11/17
Objectives:
Wrap-Up Chapter 4.
Define key terms from chapter 8.
Schedule + Assignments:
Chapter 4 Test + Study
Chapter 8 Vocab CW (remaining time) Due Tuesday
Thursday 11/18
Objectives:
Accurately follow a recipe.
Cooperate with group members.
Apply safety and sanitation techniques.
Demonstrate proper measuring practices.
Schedule + Assignments:
Thanksgiving Lab Day #1
Friday 11/19
Objectives:
Accurately follow a recipe.
Cooperate with group members.
Apply safety and sanitation techniques.
Demonstrate proper measuring practices.
Schedule + Assignments:
Eat + Prepare Thanksgiving Food
Week 15 11/22 - 11/26
Monday 11/22
Objectives:
Wrap up elements.
Define key terms from chapter 8.
Schedule + Assignments:
Finish Element GO (30 minutes)
Chapter 8 Vocab CW + Quizizz (remaining time)
Tuesday 11/23
Objectives:
Examine food production and processing techniques on an industrial level.
Analyze how traditions and culture affect food choices.
Schedule + Assignments:
Thanksgiving Chopped!
Wednesday 11/17- No School
Thursday 11/18 - No School THANKSGIVING
Friday 11/19 - No School
Week 16 11/29 - 12/3
Monday 11/29
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Ch. 8 Vocab Quizizz (10 minutes)
Sugar Saturation WS + Periodic Table Re-Teach (30 minutes)
Candy UnWrapped (remaining time)
Tuesday 11/30
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Sweet Tooth Sleuthing/Periodic Table Re-Do (40 minutes) on Google Classroom
Candy Unwrapped (remaining time)
Wednesday 12/1
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Untamed Science Video (5 minutes)
Crystallization of Sugar Prezi + Notes (30 Minutes)
Candy Cookbook Project (remaining time)
Thursday 12/2
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Alton Brown Fudge Factor (30 minutes)
Candy Cookbook Project (30 Minutes)
Friday 12/3
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Broken Glass Candy Lab (45 minutes)
Sweet Tooth Sleuthing/Candy Cookbook Project (remaining time)
Week 17 12/6 - 12/10
Monday 12/6
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Fudge Lab + Questions
Tuesday 12/7
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Ch. 8 Vocab Quizizz (15 minutes)
Eat + Clean Up Fudge (15 minutes)
Finish Candy Cookbook and Sweet Tooth Sleuthing (remaining time)
Wednesday 12/8
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Ch. 8 Vocab Quizizz (15 minutes)
Carbohydrates Overview + Simple Carbohydrates PP (25 minutes)
Finish Candy Cookbook and Sweet Tooth Sleuthing (remaining time)
Thursday 12/9
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Quick Fudge Lab
Finish Carbohydrates Overview + Simple Carbohydrates PP (25 minutes)
Friday 12/10
Objectives:
Discuss the function of individual ingredients in a recipe.
Summarize how carbohydrates are produces through the process of photosynthesis
Identify the monosaccharides that are combined to form each of the disaccharides
Explain the chemical process of hydrolysis
Name the types of sugar used as food ingredients
List the functions of sugar in food preparation
Evaluate the role of sugar in a nutritious diet
Schedule + Assignments:
Study + Chapter 8 Vocab Quiz
Marshmallow Man VG (remaining time)
Week 17 12/13 - 12/17
Monday 12/13
Objectives:
Wrap-up the semester
Schedule + Assignments:
Go-Over Part 1 of Final Exam Study Guide
Tuesday 12/14
Objectives:
Wrap-up the semester
Schedule + Assignments:
Go-Over Part 2 of Final Exam Study Guide
Wednesday 12/15
Objectives:
Wrap-up the semester
Schedule + Assignments:
Review Game/Clean
Thursday 12/16
Objectives:
Wrap-up the semester
Schedule + Assignments:
Review Game/Clean
Friday 12/17
Objectives:
Wrap-up the semester
Schedule + Assignments:
Final Exam