MODULE 5-Food Science

Activity 2: 

Potica: The Science of Baking

 Hands-on Experimentation and Digital Documentation

Step-by-step description:

1. Introduction to Potica:

   • Begin with an introduction to Potica, including its origins and traditional preparation methods.

   • Discuss the science behind fermentation and baking.

2. Preparation and Experimentation:

   • Divide students into small groups and provide them with the necessary ingredients and equipment.

   • Guide students through the process of preparing Potica, focusing on the science behind each step.

   • Encourage students to experiment with variations in ingredient ratios and baking conditions.

3. Scientific Analysis:

   • After baking, have students analyze the nutritional content of their Potica using nutritional analysis kits or online databases.

   • Students should record and compare the nutritional values of different recipe variations.

   • Discuss the impact of different ingredients and techniques on the final product.

4. Digital Documentation:

   • Using digital tools, students will document their preparation process, experiments, and findings.

   • Create detailed reports or presentations that include photos, videos, and scientific data.

   • Students should explain the scientific principles observed during the preparation and analysis.

5. Presentation and Reflection:

   • Organize a session where students present their findings to the class.

   • Facilitate a discussion on the scientific concepts learned and their practical applications in baking.

   • Encourage students to reflect on their learning experience and provide feedback.

Check the understanding:

• Assess students' understanding through their presentations and reports.

• Use a rubric to evaluate the accuracy of their scientific analysis, the quality of their documentation, and their ability to apply food science concepts.