Week 10 10/9 - 10/13

Monday 10/9

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 chimcal reactions in laboratory experiments
• balance chemical equations to illustrate simple chemical reactions

Schedule + Assignments:

• Finish Ch. 4 Vocab (10 Minutes) - On Google Classroom
• Basic Food Chemistry/Periodic Table PP + Notes (25 minutes)
• Physical + Chemical Changes Video (5 minutes)
• Physical and Chemical Changes WS (20 Minutes) - On Google Classroom

Tuesday 10/10

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 chimcal reactions in laboratory experiments
• balance chemical equations to illustrate simple chemical reactions

Schedule + Assignments:

• Bellringer: 1. List five characteristics of matter that are physical properties. 2. List five characteristics of matter that are chemical properties. (10 minutes)
• Physical Properties of Food PP + Notes (15 Minutes)
• Finish + Go-Over Physical/Chemical WS (15 Minutes)
• Physical/Chemical Changes/Properties Graphic Organizers 10 minutes) Info Chart, Graphic Organizers on Paper
• Bill Nye Video (remaining time)

Wednesday 10/11

Objectives:

• No Class Due to PSAT + Job Shadowing + College Visits

Schedule + Assignments:

• No Class Due to PSAT + Job Shadowing + College Visits

Thursday 10/12

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 chimcal 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)
• Finish Bill Nye (5 minutes)
• Physical and Chemical Changes Activity (10 Minutes)
• Practice Vocab 164273 at join.quizizz.com (15 minutes)
• Vocab Bingo (15 minutes)

Friday 10/13

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 chimcal 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)
• Kahoot (15 minutes)
• Study for Vocabulary Quiz (10 Minutes)
• Vocab Quiz (15 minutes) - On Google Classroom
• Color Coding the Periodic Table (remaining time) Black + White Periodic Table

Week 12 10/30 - 11/3

Monday 10/30

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

Schedule + Assignments:

• Nails for Breakfast Lab + Concluding Questions (60 Minutes) - On Google Classroom

Tuesday 10/31 - Lab Shoes

Objectives:

• Demonstrate how to accurately follow a recipe.
• Demonstrate proper measuring, safety, and sanitation techniques.
• Cooperate with group members.

Schedule + Assignments:

• Pumpkin Rice Krispies Lab (30 minutes)
• Nails for Breakfast Concluding Questions (15 minutes)
• Finish Chopped Episode from 10/20

Wednesday 11/1

Objectives:

• Wrap-Up Chapter 4.

Schedule + Assignments:

• Valence Electron WS (15 Minutes) - Google Classroom
• The Elemental Experience (remaining time)

Thursday 11/2

Objectives:

• Wrap-up chapter 4.

Schedule + Assignments:

• Chapter 4 Kahoot (15 Minutes)
• Chapter 4 Review + Go - Over (remaining time)

Friday 11/3

Objectives:

• Define key terms from chapter 8.
• Wrap-up chapter 4.

Schedule + Assignments:

• Study for chapter 4 test (25 Minutes)
• Chapter 4 Test (35 Minutes) - On Paper
• Chapter 8 vocabulary (remaining time) - On Google Classroom

Week 14 11/13 - 11/17

Monday 11/13

Objectives:

• 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 + Wrap-Up (40 Minutes)
• Finish Unwrapped (remaining time)

Tuesday 11/14

Objectives:

• 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:

• Carbs PP + PP Notes (30 minutes)
• Eat Fudge/Clean-Up + Fudge Lab Questions (30 Minutes) On Google Classroom

Wednesday 11/15

Objectives:

• 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:

• Bellringer: Explain two reasons why there were difference in our fudge and explain how the factors affected each group’s result. (5 minutes)
• Sugar Sleuthing WS (30 minutes) - On Google Classroom
• Chemistry of Candy Making Cookbook Project (remaining time)

Thursday 11/16

Objectives:

• Create a four recipe cookbook for noncrystalline and crystalline candy that educates readers about crystalline candy, noncrystalline candy, interfering agents, agitation, ripening, and crystal formation.

Schedule + Assignments:

• Thanksgiving Meal Planning (30 minutes) Assignment on Google Classroom
• Chemistry of Candy Making Cookbook Project

Friday 11/17

Objectives:

• Create a four recipe cookbook for noncrystalline and crystalline candy that educates readers about crystalline candy, noncrystalline candy, interfering agents, agitation, ripening, and crystal formation.

Schedule + Assignments:

• Chemistry of Candy Making Cookbook Project

Week 16 11/27 - 12/1

Monday 11/27

Objectives:

• 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:

• Thanksgiving Assignment (45 minutes) Google Classroom
• Rock Candy Questions (remaining time)

Tuesday 11/28

Objectives:

• 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:

• Thanksgiving Assignment (30 minutes) Google Classroom
• Rock Candy Questions (15 minutes) Google Classroom
• Decide on Candy Lab/Write on Grocery Lists/Ch. 9 Vocab Match-Up (remaining time)

Wednesday 11/29

Objectives:

• Describe characteristics of the four categories of complex carbohydrates
• Identify the functions of complex carbohydrates in food preparation
• List five physical properties of starch and liquid mixtures that affect the selection of starches used in food products.
• Compare the advantages and disadvantages of the three main methods used to add starches to sauces.
• Analyze the role of starches in a nutritious diet.

Schedule + Assignments:

• Make Candy Cookbook Recipes (1 per Group) (45 minutes)
• Chapter 9 Vocab (remaining time)

Thursday 11/30

Objectives:

• Describe characteristics of the four categories of complex carbohydrates
• Identify the functions of complex carbohydrates in food preparation
• List five physical properties of starch and liquid mixtures that affect the selection of starches used in food products.
• Compare the advantages and disadvantages of the three main methods used to add starches to sauces.
• Analyze the role of starches in a nutritious diet.

Schedule + Assignments:

• Bellringer: What is fiber? Name three foods high in fiber. Out of the six major nutrients which one is the only one that provides fiber in our diet? (5 minutes)
• Granola Bar Lab + Questions (35 minutes) Google Classroom

Friday 12/1

Objectives:

• Describe characteristics of the four categories of complex carbohydrates
• Identify the functions of complex carbohydrates in food preparation
• List five physical properties of starch and liquid mixtures that affect the selection of starches used in food products.
• Compare the advantages and disadvantages of the three main methods used to add starches to sauces.
• Analyze the role of starches in a nutritious diet.

Schedule + Assignments:

• Bellringer: What is Xanthan Gum? How does it work? Which type of person may use Xanthan Gum to thicken a recipe vs flour? (5 minutes)
• The Science of Xanthan Gum Video
• Xanthan Gum Gravy Video (5 minutes)
• Xanthan Gum Gravy and Biscuits Lab (35 minutes) Google Classroom

Week 18 12/11 - 12/15

Monday 12/11

Objectives:

• Describe characteristics of the four categories of complex carbohydrates
• Identify the functions of complex carbohydrates in food preparation
• List five physical properties of starch and liquid mixtures that affect the selection of starches used in food products.
• Compare the advantages and disadvantages of the three main methods used to add starches to sauces.
• Analyze the role of starches in a nutritious diet.

Schedule + Assignments:

• Bellringer: On a google doc, insert a picture of a white, blonde, and brown roux. Include a description of each that includes cook time. Also, In five sentences, explain how a roux thickens liquid. (15 minutes)
• Types of Roux (make the three different types of roux + take a picture of each) + Potato Soup Lab (remaining time)

Tuesday 12/12

Objectives:

• Describe characteristics of the four categories of complex carbohydrates
• Identify the functions of complex carbohydrates in food preparation
• List five physical properties of starch and liquid mixtures that affect the selection of starches used in food products.
• Compare the advantages and disadvantages of the three main methods used to add starches to sauces.
• Analyze the role of starches in a nutritious diet.

Schedule + Assignments:

• Bellringer: Finish roux bellringer from Monday! (10 minutes)
• Study for Chapter 9 Vocab Quiz + Vocab Quiz + warm Up Soup (35 minutes) On Paper
  • Vocab Quizizz (remainig time) JOIN CODE: 677131
• Fill It Up With Fiber WS (remaining time) Fiber Encyclopedia

Wednesday 12/13

Objectives:

• Review key topics related to chapter 8+9

Schedule + Assignments:

• Bellringer: Fiber only comes from what nutrient? Name three characteristics of simple carbohydrates and three of complex.
• Chapter 8+ 9 Review + Go-Over

Thursday 12/14

Objectives:

• Review kitchen equipment, sanitation, safety, and knife skills techniques
• Create a food from mystery items
• Discuss strategies to eliminate food waste

Schedule + Assignments:

• Chopped!

Friday 12/15

Objectives:

• Wrap up chapters 8+9

Schedule + Assignments:

• Study for Test (15 minutes)
• Chapter 8+ 9 Test (30 minutes) On Paper
• Final Exam Study Guide (remaining time)

1st 9 Weeks

Week 2 8/14 - 8/18

Monday 8/14

Objectives:

• Research new and exciting trends and products in the field of food science.
• Answer the question “What is food science?”
• Analyze how studying food science now can benefit you in the future.

Schedule + Assignments:

• Bellringer/Attendance (5 Minutes)
  • Bellringer:
    1. Describe your kitchen and cooking experience.
    2. Who does the majority of cooking in your household?
    3. About what percent of your food comes from restaurants? Do you think this is healthy, why or why not?
• Go-over Pretest/Finish (15 Minutes)
• ALS Foods Introduction PowerPoint (10 Minutes) - Introduction to Food Science PP
• Fantastic Food Fun Finds + Videos + Share (25 Minutes) - Question on Google Classroom
• Food Innovations PP (10 Minutes) - Food Innovations PP
• News Update (remaining time) - Link on Google Classroom

Supply Check Tomorrow!

Tuesday 8/15

Objectives:

• Research new and exciting trends and products in the field of food science.
• Answer the question “What is food science?”
• Analyze how studying food science now can benefit you in the future.

Schedule + Assignments:

• Bellringer/Attendance/Supply Check (5 Minutes)
  • Bellringer: Describe three reasons you think it is important to know about food, where it comes from, and how foods are processed.
• Finish News Update (20 minutes) - Link on Google Classroom
• Chapter 1 Vocab Match-Up (25 minutes) - Ch. 1 Vocab Fill-In
• Begin Chapter 1 PP (25 Minutes) - Ch. 1 PP Notes and Ch. 1 PP

Wednesday 8/16

Objectives:

• 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:

• Bellringer/Attendance (5 minutes)
  • Bellringer: In your own words, answer the question, "What is food science?"
• Finish Chapter 1 PP (10 Minutes) - Ch. 1 PP Notes and Ch. 1 PP
• Ch. 1 Vocab Crossword (15 minutes) - Ch. 1 Vocab CW
• Begin History of Food Science Timeline Project - Timeline Project Guidelines

Thursday 8/17

Objectives:

• 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:

• Bellringer/Attendance (5 minutes)
  • Bellringer: Describe three duties of the FDA.
• Timeline Project Worktime (55 Minutes) - Timeline Project Guidelines

Chapter 1 Test Monday 8/21

Friday 8/18

Objectives:

• 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:

• Bellringer/Attendance (5 minutes)
  • Bellringer: What does each letter in HACCP stand for? What is the purpose of HACCP?
• Vocab Practice - Quizizz + Quizlet (remaining time) - Quizlet Flashcards and type in 447064 at Join Quizizz
• Chapter 1 Review + Go-Over (remaining time) - Ch. 1 Review

Chapter 1 Test Monday 8/21

Week 4 8/28 - 9/1

Monday 8/28

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:

• Monster Cookie Measuring Lab (45 minutes)
• Monster Cookie Exit Slip (remaining time) - On Google Classroom

Tuesday 8/29

Objectives:

• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.
• Explain ways to keep food during purchase, preparation, and consumption.
• Explain the concept of HACCP and list what each letter stands for.

Schedule + Assignments:

• Bellringer (5 Minutes)
  • Describe the following in complete sentences: pastry brush, skillet, and dry measuring cup.
  • Describe them and explain what they are used for.
• Finish Safety PP (20 Minutes)
• Mass + Length + Volume + Time + Temperature Real Life Practice (30 minutes) - Real Life Practice
• Safety and Sanitation Article + Questions (remaining time) - Safety and Sanitation Article Questions and Safety and Sanitation Article

Wednesday 8/30

Objectives:

• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.
• Explain ways to keep food during purchase, preparation, and consumption.
• Explain the concept of HACCP and list what each letter stands for.

Schedule + Assignments:

• Bellringer (5 minutes): What is a foodborne Illness?
• Sanitation Article + Go-Over (45 Minutes)
• Glo-Germ Activity (15 Minutes) - In-Class Activity

Thursday 8/31

Objectives:

• Describe the role of science in the development of new foods
• Identify the function of measuring equipment used in the science laboratory.
• List the steps of the scientific method.
• Use proper safety procedures in the food science lab.

Schedule + Assignments:

• Handwashing Quiz (10 Minutes) - On Google Classroom
• Scientific Method Video + WS (15 Minutes) - WS On Google Classroom
• Extra Metric Practice (10 minutes) - Extra Metric Practice
• Foodborne Illness Balloons (remaining time) - Foodborne Illness Balloons

Friday 9/1

Objectives:

• Describe the role of science in the development of new foods
• 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)
  • Write the instructions for how to make a peanut butter and jelly sandwich.
• Directions Demonstration (15 minutes)
• Finish Foodborne Illness Balloons (20 Minutes)
• Abbreviations + Equivalents Kahoot/Study - (remaining time)
• Abbreviations + Equivalents Quiz Thursday!

Week 5 9/4 - 9/8

Monday 9/4

No School - Labor Day

Tuesday 9/5

Objectives:

• Describe the role of science in the development of new foods
• 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) - List the steps of the scientific method.
• No-Bake Cookie Demo (25 Minutes) - No-Bake Cookie Recipe
• No-Bake Cookie Lab-Plan (5 Minutes) - No-Bake Cooke Lab Plan
• Sink or Float Experiment (20 Minutes) - Lab on Google Classroom

Abbreviations + Equivalents Quiz Thursday!

Wednesday 9/6 - LAB SHOES

Objectives:

• Describe the role of science in the development of new foods
• 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.
• Use scientific laboratory equipment to prepare a recipe.

Schedule + Assignments:

• No-Bake Cookie Measurement Lab (30 Minutes)
• No-Bake Cookie Exit Slip (15 Minutes) - On Google Classroom
• Quizizz Game (remaining time):
  • Abbreviations 301523 @ join.quizizz.com
  • Equivalents 381455 @ join.quizizz.com

Abbreviations + Equivalents Quiz Tomorrow!

Thursday 9/7

Objectives:

• Describe the role of science in the development of new foods
• Identify the function of measuring equipment used in the science laboratory.
• List the steps of the scientific method.
• Design an experiment using the scientific method.
• Interpret data gathered during a scientific experiment.

Schedule + Assignments:

• Abbreviations + Equivalents Quiz/Study (20 Minutes) - On Paper
• Designing Experiment Practice (20 Minutes) - Design an Experiment Practice
• Design and Complete an Experiment Activity - (20 Minutes) - Design an Experiment Activity

Friday 9/8

Objectives:

• Describe the role of science in the development of new foods
• Identify the function of measuring equipment used in the science laboratory.
• List the steps of the scientific method.
• Design an experiment using the scientific method.
• Interpret data gathered during a scientific experiment.

Schedule + Assignments:

• Bellringer (5 minutes): What are the metric units for the following: (meters, liters, or grams)
  • Mass
  • Length
  • Volume
• Finish Design and Experiment Activity (40 Minutes)
• Chapter 2 Review (remaining time)

Chapter 2 Test Tuesday!

Week 6 9/11-9/15

Monday 9/11

Objectives:

• Describe the role of science in the development of new foods
• Identify the function of measuring equipment used in the science laboratory.
• List the steps of the scientific method.
• Design an experiment using the scientific method.
• Interpret data gathered during a scientific experiment.
• Review key terms from chapter 2

Schedule + Assignments:

• Bellringer (5 Minutes)
  • Objective: To determine how fast a person can walk a mile.
  • Experiment: Take three people and have them walk around the track four times. Record their times and average them.
  • Bellringer: Is this an accurate experiment? Why or why not? Provide two ways you could make this experiment more valuable + reliable.
• Gum Experiment (25 Minutes) - On Google Classroom
• Finish chapter 2 review + Go-Over (remaining time)

Chapter 2 Test Tomorrow!

Tuesday 9/12

Objectives:

• Wrap up chapter 2
• Define key terms from chapter 3

Schedule + Assignments:

• Trashketball (15 minutes)
• Silent Study for Chapter 2 Test (15 Minutes)
• Chapter 2 Test (25 Minutes) - On Paper
• Chapter 3 Vocab (remaining time) - Chapter 3 Vocab

Wednesday 9/13

Objectives:

• Identify common pieces of kitchen equipment by sight.
• Describe the uses of common pieces of kitchen equipment.
• 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: Look at the bread. Write three sentences about what you can conclude from this experiment.
• Finish Ch. 3 Vocab + CW (25 Minutes)
• Kitchen Equipment Bingo (15 Minutes) - In Class Activity
• Skittles Lab + Reflection (remaining time) - On Google Classroom

Thursday 9/14

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+Agenda:

• Bellringer (5 Minutes) Research: What are the basics on how your sense of smell works?
• Skittles Lab Reflection (10 Minutes)
• Taste Test Practice (10 Minutes) - In Class Activity, Tongue Map
• Ch. 3 Study Guide (35 Minutes)
• Smell Identification Activity (remaining time) - In Class Activity

Friday 9/15

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+Agenda:

• Bellringer (5 Minutes): What are the four tastes your tongue can identify?
• Finish Smell ID Activity (10 Minutes)
• Chapter 3 Study Guide + Go-Over (20 Minutes)
• Muffin Man Video + VG - (25 Minutes)

Week 8 9/25 - 9/29

Monday 9/25 - Lab Shoes

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:

• New and Improved Project Cooking Day #1
• PowerPoint (additional time)

Tuesday 9/26

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:

• By the End of the Day:
  • Conduct your taste test
  • Analyze results
  • Edit and critique recipe
  • Email new and improved recipe to Mrs. Baker
• Work on PP (Remaining Time)

Wednesday 9/27

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:

• Work on Project
  • Get scorecard and recipe #1 and recipe #2 in
  • Begin to answer all questions

Presentations Begin Next Tuesday!

Thursday 9/28 - Lab Shoes

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:

• New and Improved Project Cooking Day #2
• PowerPoint (additional time)

Presentations Begin Next Tuesday!

Friday 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:

• By the End of the Day:
  • Conduct your taste test
  • Analyze results
  • Edit and critique recipe
  • Email new and improved (final) recipe to Mrs. Baker
• Work on PP (Remaining Time)

Presentations Being Next Tuesday!