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Curated OER

Yeast Bread - Pretzel Lab

For Teachers 9th - 12th
Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They set their table, eat and clean up...
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Lesson Plan
Curated OER

Yeast Breads - Refrigerator Rolls Evaluation and Lab

For Teachers 9th - 12th
Students identify and prepare yeast breads. They get a portion of the refrigerator dough that was made the class period before and individually shape their dough into a different shape, allowing it to rise, bake. They are evaluated...
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Lesson Plan
Curated OER

Alcoholic Fermentation in Yeast

For Teachers 9th - 12th
Biology learners investigate the effect of sucrose concentration on yeast alcoholic fermentation. During the lesson,they compare and contrast the processes of cellular respiration and alcoholic fermentation. They design an experiment to...
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Curated OER

Yeast

For Teachers 9th - 12th
Students study the characteristics of yeasts. In this biology lesson, students conduct experiments to measure yeast respiration. They discuss the favorable conditions needed for growing them.
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Lesson Plan
Curated OER

Cell Energy - Bubbling Yeast

For Teachers 6th - 8th
Students identify that yeast are a single celled fungi that are a great model organism for studying respiration in the classroom. They also fill the bulb of a disposable pipet (eyedropper) with yeast, then submerge the pipet in a test...
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Lesson Plan
Curated OER

What Do Bread and Beer Have in Common?

For Teachers 7th - 10th
Learners listen to an explanation of yeast cells and how they effect bread and beer. They discuss the ways alcohol affects the human body and participate in an indirect observation about cell respiration in yeast-molasses cultures.
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Lesson Plan
Curated OER

Yeasts and Molds

For Teachers 7th - 8th
Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
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Lesson Plan
Curated OER

TE Activity: Yeast Cells Respire, Too (But Not Like Me and You)

For Teachers 7th - 10th
Student observe and quantify the respiration that occurs in yeast-molasses cultures. They complete an effective experiment in order to examine how to think critically about the results.
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Lesson Plan
Curated OER

Microbes

For Teachers 7th - 9th
Microbiology beginners feed different sweetening agents to yeast and measure carbon dioxide production to estimate energy contained in each. They set the trials up in zip-top plastic baggies and then measure gas volume by water...
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Curated OER

Catalysts and Enzymes

For Teachers 9th - Higher Ed
Biochemists experiment with the oxothermic decomposition of hydrogen dioxide by adding manganese dioxide. They observe how pepsin enhances the action of acid on the digestion of egg white proteins. They use yeast to make bread rise. All...
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Curated OER

Yeast Breads - Indian Fry Bread Taco

For Teachers 9th - 12th
Young scholars use Rhodes frozen dough, a convenience product, to prepare another class of yeast breads as they deep-fat fry the thawed dough and individually prepare Indian Fry Bread Tacos. They apply the principles they have learned...
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Curated OER

Yeast Power!

For Teachers 8th - 12th
Students examine how not all microorganisms are bad and that some can actually be beneficial.  In this yeast activity students complete an experiment with yeast and answer questions.
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Lesson Plan
Curated OER

Yeast Bread - Pretzel Lab

For Teachers 10th - 12th
Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They need to set their table, eat and...
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Lesson Plan
Curated OER

Yeast Blowup

For Teachers 3rd - 5th
Students experiment to determine if yeast is a microorganism. In this yeast blowup lesson plan, students mix yeast with other ingredients and observe the results by using a balloon. Students adjust the amounts of the ingredients and test...
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Lesson Plan
Curated OER

"The Yeast of Our Worries"

For Teachers 9th - 10th
Students study yeasts or cellular respiration in this inquiry activity. They examine different types of bread to show which rise or do not. They measure the amount of carbon dioxide released by the yeasts when using different sweeteners.
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Lesson Plan
Curated OER

Microorganism Multiplication

For Teachers 6th
Sixth graders conduct experiments with yeast to study characteristics of microorganisms. They, working is small groups, change the variables in the experiments and note the results which they later discuss as a class.
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Curated OER

Yeast and Respiration

For Teachers 4th - 7th
Students explore oxygen properties by conducting a cell experiment in class. In this respiration lesson, students discuss the process of breathing and how oxygen is inhaled before carbon dioxide is exhaled. Students utilize yeast, water,...
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Curated OER

Good Microbes in Food Processing

For Teachers 4th - 8th
Students participate in a bread making experiment to understand the good microbes in bread. For this bread making lesson, students prepare bread in a bag with varied recipes and note results.
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Lesson Plan
Curated OER

From Seed to Bread

For Teachers K - 2nd
Learners examine how some of their food comes from plants by baking bread. They listen to teacher read alouds that set the stage for the activity.
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Yeast Cells and their Environment

For Teachers 7th - 8th
Students study the scientific method and explore how to design an experiment.  In this investigative lesson students explore and hypothesis an experiment then carry it out to find the results. 
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Curated OER

BREAD IN A BAG

For Teachers 4th - 5th
If possible, acquire a handful of wheat kernels from a local farmer or seed dealer. Hand them out so students can feel them and see what they look like. Share background information. 2. Draw a wheat kernel on the chalkboard, or use the...
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Curated OER

Gluten and Balloons What Do They Have In Common?

For Teachers 5th - 6th
Learners examine the purpose of gluten in bread making and what type of flour is needed to make bread. They compare the properties of a balloon to bread dough to explain yeast fermentation. They make bread.
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Lesson Plan
Curated OER

Helpful Microorganisms

For Teachers 4th - 7th
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
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Lesson Plan
Curated OER

Naked to the Eye

For Teachers 6th
Sixth graders conduct a variety of experiments that enable them to investigate bacteria. They use microscopes, prepared slides, video, moldy bread and pond water to observe types of bacteria and how bacteria interacts with the...

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