Standard FS6 and Learning Targets

Monday, March 31, 2025

Objective: Assess on food preservation

Leading Question:  What still needs to be completed on your SAE project?

SAE project work time

Complete food preservation assessment

Tuesday, April 1, 2025

Objective: Identify the major parts of a kernel of grain

Leading Question:  What is the difference between a cereal and a grain?

Assess food preservation

Introduction to grains and milling.  Use the Grains slideshow to follow along.

iCEV Grains Introduction

Complete the grain dissection and grain parts worksheet

Wednesday, April 2, 2025

Objective: Identify the major parts of a kernel of grain

Leading Question: What does leavened mean?

The Journey of Wheat: https://www.youtube.com/watch?v=PYP6AnNQjNo 

Review grain worksheet

How it’s Made: Flour https://www.youtube.com/watch?v=paW_N5tni7E 

• Similar to first video but now have a background knowledge

Discuss bread making and leavened products

Watch chemical processes in food science - iCEV

Leavened products matchup

Baking Soda vs. Baking Powder: https://www.youtube.com/watch?v=GXRouroc_ZY and complete the venn diagram

Thursday, April 3, 2025

Objective: Determine how leavened foods rise

Leading Question: What is the difference between baking powder and baking soda?

Review Basics of the leavening process

Leavened Products Lab

4 types of leavening agents in cakes

Friday, April 4, 2025

Objective: Collect information related to your SAE project and format it according to expectations

Leading Question: Why would you use yeast instead of baking powder or baking soda?

• Enjoy leavened cakes

• Take leavened cakes reflection

• SAE project work time

Monday, April 7, 2025

Objective: Describe the difference between batter and dough

Leading Question: What is the difference between a dough and a batter?

• Batter vs. Dough Venn Diagram 

• Sourdough Starter Lab - Start

• Leavened balloons lab

Tuesday, April 8, 2025

Objective: Demonstrate how sourdough differs from traditional pancakes

Leading Question: What is the difference between sourdough and traditional pancakes?

Sourdough vs. traditional pancake lab

Sourdough lab due

Wednesday, April 9, 2025

Objective: Identify careers in the food science industry

Leading Question: N/A

Field trip to Tree House Foods

Thursday, April 10, 2025

Objective: Reflect on leavened products and what the agent does

Leading Question: What ingredient would you use if you had lots of time to make the product?

Finish sourdough vs. traditional pancake lab

Leavened balloons lab due

Discuss pastas

Prepare for pasta lab

Complete SAE graph, conclusion and abstract

Friday, April 11, 2025

Objective: Collect information related to your SAE project and format it according to expectations

Leading Question: What are 5 different types of pasta?

Make pasta

Work on SAE's

Monday, April 14, 2025

Objective: Determine how to rehydrate pasta

Leading Question: What is a pesto?

Quiz on leavened breads

Rehydrate Pasta

Make a sauce/pesto to go with pasta

Pasta Reflection

Tuesday, April 15, 2025

Objective: Assess on Leavened Foods

Leading Question: What is the difference between all purpose flour and whole grain flour?

Research leavened foods

Create a recipe and plan for your assessment food

Wednesday, April 16, 2025

Objective: Assess on Leavened Foods

Leading Question: What was most challenging about this assessment?

Turn in Interactive Notebooks

Make assessment food

Thursday, April 17, 2025

Testing

Friday, April 18, 2025

No School