Curated OER
Yeast Breads - Refrigerator Rolls Evaluation and Lab
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...
Curated OER
Yeast Bread - Pretzel Lab
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...
Curated OER
Yeasts and Molds
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.
Curated OER
Microbes
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...
Curated OER
Yeast Breads - Indian Fry Bread Taco
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...
Curated OER
Tortilla in a Bag
An engaging, and interesting lesson of types of bread found around the world awaits your charges. In it, learners compare and contrast manjy types of breads that come from cultures all over the globe. They utilize worksheets embedded in...
Curated OER
Yeast Bread - Pretzel Lab
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...
Curated OER
Good Microbes in Food Processing
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.
Curated OER
Gluten and Balloons What Do They Have In Common?
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.
Curated OER
Helpful Microorganisms
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.
Curated OER
Naked to the Eye
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...
Julie Negrin
How to Teach Cooking to Kids
Youngsters are more likely to eat something if they've worked hard to make it! Plan a cooking class with an e-booklet from Julie Negrin, author of Easy Meals to Cook With Kids. It includes what you should consider about your...
Curated OER
Microbes and Our Food
Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected.
Curated OER
Hand Washing: I can handle it!
Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.