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Friday, May 30, 2025
Friday, May 30, 2025
Objective: Demonstrate a fermentation process
Leading Question: What preservation process is making cheese?
Make cheese
Enjoy dehydrated food
Monday, June 2, 2025
Monday, June 2, 2025
Objective: Demonstrate the canning process
Leading Question: How do you prepare tomatoes for canning?
Tomato sauce canning lab
Tuesday, June 3, 2025
Tuesday, June 3, 2025
Objective: Describe how gluten is used to make breads
Leading Question: Name 4 foods that are fermented.
Make pizza crust
Wednesday, June 4, 2025
Wednesday, June 4, 2025
Objective: Demonstrate safe food handling
Leading Question: How does yeast make bread rise?
Make pizza and enjoy
Clean up food science lab
Thursday, June 5, 2025
Thursday, June 5, 2025
Objective: Clean up lab areas
Leading Question: What part of My Plate was found on your pizza?
Clean fish tank and greenhouse
Turn in interactive notebook
Friday, May 30, 2025
Friday, May 30, 2025
Objective: Determine what staple food products are and where they are found in the world.
Leading Question: What is a staple food product?
World Food Industry
Festival of the Nations Project
Tuesday, May 23, 2023
Tuesday, May 23, 2023
Objective: Identify a major staple food product from a country and describe its production
Leading Question: What is a major staple food in the U.S.?
Festival of the Nations Project
Objective: Present Festival of the Nations Project
Leading Question: What was your favorite food and why?
Visit each nation and read about the food
Complete the 5 questions associated with every food product
Additional Curriculum
Additional Curriculum
Wednesday, May 24, 2023
Wednesday, May 24, 2023
Leading Question: What are some different types of bacteria?
Present Festival of the Nations Project
Understanding bacteria
Watch understanding bacteria video
Bacteria lab
Thursday, May 25, 2023
Thursday, May 25, 2023
Leading Question: What bacteria would you least want to come in contact with and why?
Unwanted bacteria
Choose a bacteria to research and create a profile poster.
Friday, May 26, 2023
Friday, May 26, 2023
Leading Question: What are the 4 C's relating to food contamination?
Farm to Table
Trace a food product (hot dog, cheese, bun, relish or banana) from farmers to produce pickers, milkers, truckers, processors, grocery workers, shelf stockers, and restaurant workers. Include where contamination can occur using the 4 C's.
Thursday, May 25, 2023
Thursday, May 25, 2023
Temperatures effect on bacterial growth
Watch video on processing and transportation.
Complete the Blues the Clue lab.
Monday, May 10, 2021
Monday, May 10, 2021
Food Safety Lab setup.
Design a lab to test which juice is safe to consume.
Tuesday, May 11, 2021
Tuesday, May 11, 2021
Food Safety Lab
Conduct the lab you designed that would test the mystery juice to determine if it was safe to consume.
Wednesday, May 12, 2021
Wednesday, May 12, 2021
Food Safety Lab setup.
Collect, organize and report lab results to the class.
Friday, May 14, 2021
Friday, May 14, 2021
Go to theaet.com.
Click on the "Journal" tab and then under "Your Time Entries" section, click on "Time in Classroom Activities". Complete a journal of what we did this week in class.
Complete one journal entry under "Time in your AET Projects/Experiences (SAEs)" to describe what was done in your agriscience project this week.
Click on the "Finances" tab and enter any finances from this past week.
This is your final entry in AET. All components of the project should be complete at this time. Please double check that you have 13 Time in your Classroom Activities journals, a minimum of 5 Time in your AET Project journals and a minimum of 2 Financial entries.
Turn in your tri-fold board with your agriscience project neatly presented on it. This is due today!
Monday, May 17, 2021
Monday, May 17, 2021
Ultra High Pressure Treatment
Complete the UHT lab experiment.
Tuesday, May 18, 2021
Tuesday, May 18, 2021
Retail foodservice and food safety
Watch Retail and Home Part 1 of the video.
Develop a game plan to ensure that food is safe to consume in a food establishment of their choice. Use the food safety checklist to help you. Design an innovative presentation to present to the class.
Wednesday, May 19, 2021
Wednesday, May 19, 2021
Leading Question: What is the danger zone?
Present Fast Food Restaurant findings to the class.
Watch Retail and Home Part 2 of the video.
Complete the Cooking right - Temperature investigation lab
Thursday, May 20, 2021
Thursday, May 20, 2021
Leading Question: How does chilling food affect the product?
Complete the " A Chilling Investigation" lab.
Friday, May 21, 2021
Friday, May 21, 2021
Complete the "Don't cross me" lab.
Connect the three labs together and relate them to your food safety pathogen.
Week 19
Week 19
Monday, May 24, 2021
Monday, May 24, 2021
Present your food safety pathogen profile to class.
Complete the outbreak investigation activity.
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