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Course Number:
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82 |
Credit(s):
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0.5 | |
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Grade:
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10, 11, 12 |
Required:
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elective | |
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Prerequisite:
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none |
Instructor:
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Oltmanns | |
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Grad Standard(s):
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none | |||
| Click here for a current syllabus and an archive. | ||||
| Don't let the title fool you; this is not a science class. We will be making and eating many foods. Some of the experiments include making cakes with several different types of fat, how to keep fruits from turning brown, different ways to tenderize steak and making ice cream with different variables. Objectives: 1. The student will learn the importance of correct measuring techniques. 2. The student will understand how to run an experiment using variables and controls. 3. The student will understand how cooking and baking times affect the quality of food. 4. The student will learn how to draw conclusions from food experiments. THE SCIENCE OF FOOD Textbooks Exploring Science in the Foods Lab by Carol Byrd-Bredbenner Guide to Good Food by Velda Largen and Deborah Bence Topics of Study: Your Sensational Senses Kitchen Equipment Microwave Cooking Baked Goods and Cereals Fruits, Vegetables and Salads Milk and Dairy Products Meats Fats and Sweets Food Storage and Safety Grading: A 95-100 B- 83-85 D+ 71-73 A- 92-94 C+ 80-82 D 68-70 B+ 89-91 C 77-79 D- 65-67 B 86-88 C- 74-76 F 64 and below |
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Documents associated with the class:
