Food Safety and Food Bourne Illness (Feb 4, 5, & 6)
- Introduced the course outline
- Used the book to identify common food bourne illnesses and listed prevention methods
- Watched kitchen safety videos and signed kitchen safety contract
- Discussed the causes of common types of food poisoning, and why prevention methods are so important.
- Differentiated between food allergies and food intolerances
food safety terms HANDOUT.pdf Size : 111.272 Kb Type : pdf |
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Foodborne Illness Chart.pdf Size : 38.475 Kb Type : pdf |
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food bourne illness and allergies.ppt Size : 3964.5 Kb Type : ppt |
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The Science of Cinnamon Rolls (and other baked goods) ( Feb 7)
- Read about the chemistry involved in baking
- Examined the role of gluten, leavening agents, baking soda, baking powder, yeast, and other ingredients.
- Started work on first food lab: Valentines cupcakes OR Valentine's brownies
- Food lab due Monday
Science of Cinnamon Role Resources.pdf Size : 91.867 Kb Type : pdf |
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The Science of Cinnamon Rolls and Other Baked Goods.pdf Size : 26.19 Kb Type : pdf |
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The Science of Flavour (Feb 8)
- Examined factors that determine flavour
- Included taste, smell, mouthfeel and sound
- Watched video "Science of Taste"
- Read "Taste and Temperature", a recent study released by Brock University
- Used candy to demonstrate the different areas of taste on the tongue
Science of Flavor Questions.pdf Size : 52.864 Kb Type : pdf |
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Science of taste.key Size : 4812.203 Kb Type : key |
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Carbohydrates and the Role of Fibre ( Feb 12)
- Identified the six main nutrients, differentiated between macro and mico
- Looked at carbohydrates and the role in the body, categorized into simple and complex
- Planned how to incorporate more fibre into your diet by looking at breakfast, lunch, dinner, and snacks
CarbsHandout.pdf Size : 95.878 Kb Type : pdf |
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Carbs.ppt Size : 4271 Kb Type : ppt |
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Fats and Proteins ( Feb 13 & Feb 14)
- The day you were NOT in the food lab you answered "Macronutrient Question Sheet" about fats and proteins
Protein_booklet_e.pdf Size : 233.061 Kb Type : pdf |
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Macronutrient Qs.pdf Size : 28.433 Kb Type : pdf |
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Fats.pdf Size : 1623.059 Kb Type : pdf |
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Vitamins, Minerals, and Vitamin Deficiencies ( Feb 19- 22)
- Differentiated between fat and water soluble vitamins
- Identified the roles of Vitamins A -K in the body
- Looked at deficiency and toxicity symptoms of the vitamins
- Looked at the role of minerals in the body, and deficiency and toxicity symptoms
- Presented one assigned vitamin, had to get the class to guess which vitamin based on deficiency symptoms.
vitman.ppt Size : 4280.5 Kb Type : ppt |
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Water ( Feb 25)
- Learned about the role of water in the body
- Looked at various water contents of food
Digestion and Absorption( Feb 26 - 28)
- Watched Science of Digestion video and filled in note
- Completed digestion activity by using jigsaw activity
- Discussed tips on how to promote a healthy digestion
- Defined metabolism, how to calculate it, how to boost it
- Wathed Magic School Bus digestion episode
digestion.pdf Size : 76.135 Kb Type : pdf |
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metabolism & digestion.ppt Size : 4245.5 Kb Type : ppt |
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Digestion2.pdf Size : 55.956 Kb Type : pdf |
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Aiding Digestion and Preservation of Nutrients
metabolism & digestion.ppt Size : 4245.5 Kb Type : ppt |
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Preserving Nutrients.ppt Size : 4077.5 Kb Type : ppt |
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Test Review and Unit Project Examples
Review.pdf Size : 35.737 Kb Type : pdf |
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Vitamin:Mineral Cheat Sheet.pdf Size : 27.629 Kb Type : pdf |
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ProjectExampleArticle.pdf Size : 29.553 Kb Type : pdf |
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ProjectExamplesData.pdf Size : 46.115 Kb Type : pdf |
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