family and consumer sciences€¦ · web view07/09/2009 · family and consumer sciences....

FAMILY AND CONSUMER SCIENCES

FOOD SCIENCE

Gwinnett County SchoolsFamily and Consumer Sciences

Middle School2007

Modules/Food Science Revised June, 2007 1

Family and Consumer Sciences

FOOD SCIENCE

Student Manual

Gwinnett County Public Schools

Middle SchoolFamily and Consumer Sciences

Revised 2007


Be sure to check each module for additional handouts that are not on the CD.

Study Guide Worksheet page

Why Does Toast Brown?

Which Toasts Faster?

Sugar and Spice

Try This

How do you make candy from sugar?

Food Science Terms and Food Science Terms Answer Sheet


FOOD SCIENCE

INTRODUCTION The world of Chemistry is full of adventures and surprises. Chemistry is the science that

studies what things are made of and how they react with each other. Chemistry is important to all of us everyday. We use chemistry in medicine, food, and clothing production, and to make almost everything we need. In fact, every time we cook we are using chemistry!

OBJECTIVES 1. Define Food Science.2. Explain why the study of Food Science is

important.3. Perform safe kitchen chemistry experiments.

AKS # 5, 6, 7, 10, 40, 41

ESSENTIAL QUESTIONS:1. Someday, you will have a career. Describe at

least 3 personal qualities that will help you be successful now and in the future.

2. Explain why it is important to understand the chemical make-up of foods.

MATERIALS Video Activity SheetsBread MargarineSugar SaltLemon JuiceTonic WaterVanilla ExtractCorn SyrupFood Coloring

EQUIPMENT Computer HeadphonesStove

Spoons CupsMeasuring UtensilsCandy ThermometerSmall SaucepanBroiling Pan


FOOD SCIENCEACTIVITY #1

1. Locate the pretest and complete it according to the instructions before you go to the next step.

2. Review the following vocabulary words before you begin the module. When you find the words in the reading material or videos as you come to them during the next few days, define them on your own paper. A dictionary may be necessary for some words.

1. career2. chemistry3. nutrition4. chemical reaction5. element6. crystallization7. supersaturated8. granulated9. entry-level job10. dietitian

3. Locate the text book Discovering Food and Nutrition and read Chapter 3, pages 18-25.

4. Locate the Chapter 3 - Study Guide workbook page 17 for Discovering Food and Nutrition. Answer these 12 questions on your own paper. DO NOT write in the workbook. Title this activity “Study Guide Questions.”

5. Respond to the two questions below. Write your answers in complete sentences on your own paper. Title this “Activity #1 Questions.”

. (1) Explain the importance of basic abilities such as communicating clearly and taking responsibility.

. (2) Explain how job performance could be affected if a worker does not have basic job skills needed in the workplace.

6. Clean up your module area and make sure everything is returned to its proper location.


FOOD SCIENCE

Pretest

Directions: Answer the following questions on your pretest/ posttest answer sheet. Bubble in the best answer.

1. Qualities that make for a successful career are:

A. communication skillsB. teamworkC. willingness to learnD. all of the above

2. A career is the work that you choose to do for a long period of time.

A. trueB. false

3. Every time we cook we use some type of chemistry.

A. trueB. false

4. An entry level job is one that doesn’t require experience or a college degree.

A. trueB. false

5. About how many taste buds are on the tongue?

A. 500B. 1000C. 9000D. 10000

6. A food scientist examines food and the effects it will have on our bodies.

A. true


B. false

FOOD SCIENCEPretest

7. For a slice of bread to toast, the protein and vitamins must first be chilled.

A. trueB. false

8. To make candy from sugar you must first dissolve the salt and add food coloring.

A. trueB. false

9. The chemical content of food is never important to the consumer.

A. trueB. false

10. Which toasts faster? A slice of bread with margarine added or a slice of bread with no margarine added.

A. Margarine only on the bread.B. No margarine at all on the bread.C. They will toast in the same amount of time.D. All of the above.


FOOD SCIENCE

ACTIVITY #2

1. Respond to the three questions below. Write your answer on your own paper. Title this Activity #2 - Section #1.

. (1) Why do you think it is possible to cook an egg, but impossible to uncook it? Is it a chemical change or a physical change?

. (2) Why is it possible to freeze water and then thaw the ice to make water again? Is it a chemical change or a physical change?

. (3) Why is it safe to eat packaged foods which have been stored for a few weeks?

2. Locate and view the DVD Food and Fire: The Science & Magic of Cooking. While viewing the DVD, take 10 notes making sure your notes are complete thoughts. Title this page, “10 Notes on Food and Fire.”

3. Locate and read the information sheet “Why does toast brown?”

4. Go to Kitchen #___ and locate the supplies needed for this experiment.

5. Carefully, perform this experiment. Record your results. Title this “Activity #2 Which toasts faster?”

6. Clean up your kitchen and make sure everything has been returned to its proper location.


FOOD SCIENCE

ACTIVITY #3

1. Locate and read the information sheet “Sugar and Spice.”

2. Go to Kitchen #___.

3. Locate and read the “Try This” information sheet.

4. Locate all the supplies needed to complete the experiments, “The tasty tongue” and “The nose knows.”

5. Do “The tasty tongue” experiment.

6. Write an evaluation of what was being tested and what were the results of this experiment. Title this “Activity #3 - Tasty Tongue Evaluation.”

7. Perform “The nose knows” experiment.

8. Write an evaluation of what was being tested and what were the results of this experiment. Title this “Activity #3 - The Nose Knows Evaluation.”

9. Make sure you have cleaned everything, then return items back to the proper location.

10. Locate the information sheet “Eggs and Conversions”.

11. Answer the following questions on your own paper. Title this activity “Eggs and Conversions.”

(1.) How can you tell if an egg is fresh?(2.) What do old eggs do in water?(3.) True or False: The older an egg is, the smaller the air pocket will be.(4.) How can you tell if an egg has been hard-boiled?(5.) True or False: Eggs can never be frozen.(6.) How long can eggs be kept frozen?(7.) What should you do to the yolks when freezing to prevent lumps?(8.) Explain how to freeze egg whites.(9.) Fill in the blank: 1 whole egg = ____________ tablespoons.(10.) Fill in the blank: 1 egg white = ____________ tablespoons.


12. Clean up your module area and make sure everything is returned to its proper location.

FOOD SCIENCE

EGGS and CONVERSIONS

Is it fresh?You can tell if an egg is fresh by taking it for a swim. Carefully place eggs in a bowl full of water. Fresh eggs will sink down and lie on their sides at the bottom of the bowl. Semi-fresh eggs will stand on end and bob in the water. Old eggs will float and should be discarded. Why? It all depends on the size of the air cell inside the shell of the egg. He older an egg is the larger that the air pocket will be, giving the egg a built-in life jacket.

Is it hard-boiled or raw?Oops! You forgot which eggs you boiled last night to use in today’s potato salad. Implement the spinning test. Twist the egg on the counter top until it begins to spin on its own. Then stop the egg. A hard-boiled egg will hold perfectly still, but a raw egg, with liquid spinning inside, will take another turn just for fun.

Frozen eggs?Sometimes recipes discriminate! They only want the white or the yolk. Don’t toss out the rejected counterpart; freeze it instead. Eggs freeze well for up to 12 months in temperatures at or below 0 ˚ Fahrenheit. For individual portions, pour the prepared egg products into ice—cube trays and freeze until firm. Remove from tray and store in resealable plastic bags. Pull out one or two cubes as needed. Thaw in the refrigerator in a pinch, microwave on low power. Use thawed eggs promptly.


Whole eggs or yolks?To freeze whole eggs or yolks, crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. To inhibit the yolks from getting lumpy during storage, stir in a ½ tsp salt per 1 cup of egg or yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

WhitesTo freeze whites, no salt or sugar is needed. Simply pour into trays and freeze until firm. Use up extra egg whites in boiled frostings, meringue cookies, angel food cake, white cakes, or meringue for pies.

Egg ConversionsThese approximations are based on a large (2 oz) egg. Other egg sizes may be more or less than the amounts listed here.

Whole eggs3 whole eggs = ½ cup

1 whole egg = 3 tablespoon½ whole egg = 4 teaspoons

Yolks6-7 yolks = ½ cup

1 yolk = 1 tablespoon

Whites4-6 whites = ½ cup

1 white = 2 tablespoons

Dried Eggs1 egg = 2 tablespoons egg powder + 2 ½ tablespoons water


FOOD SCIENCE

ACTIVITY #4

1. Respond to the following question on your paper. Title this Activity #4 - Question.

. (1) How do you think candy is made from sugar?

2. Locate and read the information sheets, “How do you make candy from sugar?”

3. Compare the information in the sheets to your answer in Question #1. Correct your answer if it is incorrect.

4. Go to kitchen #___.

5. Locate and read the recipe for “Loony Lollipops.”

6. Locate the supplies needed to perform this experiment.

7. CAREFULLY, perform this experiment.

8. While the lollipops are cooling, clean up the kitchen and return all the supplies back to the proper location.

9. Locate the posttest and complete it according to the instructions.

10. Get out a piece of notebook paper and place your name and module name at the top. Copy the following list, and then gather the assignments in order. Place the list on top and staple the stack together. Place your point sheet and pre/post test answer sheet on top, but do not staple them. Vocabulary WordsStudy Guide questionsTwo response questions -- Activity #1 QuestionsThree response questions -- Activity #2 Section #110 Notes on Food and FireExperiment results Activity #2 Toast EvaluationEvaluations from “The tasty tongue” and “The nose knows.”Answers to “Eggs and Conversions”Response question from Activity #4

11. If your lollipops have cooled, you may get one to eat.


12. For enrichment, locate the “Food Science Terms” word search and complete. Make sure this also gets put in your stack to hand in to be graded.

13. If you still have time, locate the DVD, Food Science-Kitchen Mysteries Revealed and view it.

Food ScienceLoony Lollipops

Caution: Be extremely careful when working with a hot sugar solution. It’s even hotter than boiling water.

Ingredients:¼ cup light corn syrup¼ cup water½ cup sugar½ teaspoon vanilla2-3 drops food coloring20 Lollipop sticks or wooden skewers

Equipment:Aluminum foilWooden spoon1-quart saucepanCandy thermometerMeasuring cups and spoonsPastry brushsaucer

1. Place 2 rectangular sheets of aluminum foil down on the island counter top. Place 10 lollipop sticks on each sheet of aluminum foil.

2. In a 1-quart saucepan, mix the corn syrup, water, and sugar. Cook over high heat, stirring with a wooden spoon. It will come to a full boil with lots of bubbles. Wash down sugar crystals from the sides of the pan with a pastry brush that has been dipped in water.

3. Boil the mixture until the candy thermometer registers 300 degrees F.

4. Remove the pan from the heat. Very carefully place the hot thermometer on the saucer to cool. (It will break if you put it in water before it cools.) Stir in the vanilla and the food coloring. The vanilla will sizzle when added to the hot syrup.

5. Carefully spoon or pour the very hot mixture onto the lollipop sticks.

6. The lollipops will cool in about 15 minutes. Carefully peel them from the foil by gently lifting the sticks.


Yield: Makes about 20 lollipops.

Be sure and clean off the stovetop and counters. Make sure all equipment is washed and returned to its proper locations. Return all supplies to their proper locations.

FOOD SCIENCE

POSTTEST

DIRECTIONS: Answer the following questions on your pretest/posttest answer sheet. Bubble in the best answer.

1. A food scientist examines foods and the effects it will have on our bodies.

A. trueB. false

2. About how many taste buds are on or tongue?

A. 10000B. 9000C. 1000D. 500

3. When making lollipops, boiling the sugar and water together will eventually raise the temperature of the solution above the boiling point of water (212˚F)?

A. trueB. false

4. Every time we cook we use some type of chemistry.

A. trueB. false

5. A career is the work that you choose to do for a long period of time.

A. trueB. false


Food SciencePosttest

6. Qualities that make for a successful career are:

A. teamworkB. communication skillsC. willingness to learnD. all of the above.

7. Which toasts faster? A slice of bread with margarine added or a slice of bread with no margarine added.

A. Margarine only on the bread.B. No margarine at all on the bread.C. They will toast in the same amount of time.D. All of the above.

8. The chemical content of food is never important to the consumer?

A. trueB. false

9. To make candy from sugar you must first dissolve the salt and the food coloring.

A. trueB. false

10. When freezing whole eggs or yolks, just freeze them as they are. Nothing should be added.

A. trueB. false


Answers to Pre- and Posttest

Pretest

1. D2. A3. A4. A5. C6. A7. B8. B9. B10. B

Post test

1. A2. B3. A4. A5. A6. D7. B8. B9. B10. B


TRY THIS

TRY THISThe tasty tongue

Place a little sugar on different parts of your tongue. When do you actually taste it…on the tip, side, or back of your tongue? Do the same with lemon juice, salt, and tonic water. Record on what part of the tongue you taste these items. Title this page “Tasty Tongue and Nose Knows”.

TRY THISThe nose knows


Locate the spices and herbs prepared for you by your teacher. You are to try to identify the spices and herbs by their odor. After you have recorded your answers on the same paper as tasty tongue, check your answers with the answer key provided by your teacher.


family and consumer sciences€¦ · web view07/09/2009 · family and consumer sciences....

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