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Science of Food
Course Number:
82
Credit(s):
0.5
Grade:
10, 11, 12  
Required:
elective
Prerequisite:
none
Instructor:
Oltmanns
Grad Standard(s):
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


Documents associated with the class:

WWG Class Info