FOOD SCIENCE 3A
FOOD SCIENCE 3A is a Junior level class that combines biology, microbiology, chemistry and nutrition in order to explore basic principles of food preparation and culinary arts. Students will use science skills and knowledge to understand, manipulate and master culinary skills. Students will use these skills and techniques to create a variety of quality products in
the kitchen. This course provides students with a vocabulary of food science that will enable them to understand, discuss, and evaluate food related topics both within the local community and on a global scale. GRADING POLICY
90-100% A PARTICIPATION 15%
80-89% B JOURNALS 15% 70-79% C ACTIVITIES & ASSIGNMENTS 35% 60-69% D TESTS & QUIZZES 30% 0-59% F FINAL 5% |
JOURNALS
JOURNAL #1 1/10
Q: What are the Rainshadow TERMS and what is the point of them? JOURNAL #2 1/25 Q: What are three things you could know about food? JOURNAL #3 1/30 Q: What is the purpose of a recipe? Which foods require recipes and which don't? JOURNAL #4 1/31 Q: What is the difference between mass and volume? When should you measure the volume of something instead of the mass? JOURNAL #5 2/1 Q: If I had a recipe that called for 2 1/3 cups of flour and I needed to cut it in half, how much flour would I need? JOURNAL #6 2/6 Q: What is the appropriate frosting to cupcake ratio? JOURNAL #7 2/7 Q: Can you change the volume of something without changing its mass? Try to come up with an example . . . JOURNAL #8 2/13 Q: Name three differences between vinegar and oil. JOURNAL #9 2/14 Q: Besides vinegar and lemon juice, what are three highly acidic foods? JOURNAL #10 2/21 Q: At a molecular level, what happens to milk when you add acid? JOURNAL #11 2/27 Q: In your opinion, is there a link between diet and disease? Explain your answer. JOURNAL #12 3/6 Q: What 3 things are the most important to the process of cheese making? JOURNAL #13 3/7 Q: What are the different categories of cheese? How would divide cheese types into different groups? JOURNAL #14 3/12 Q: What category of cheese is mozzarella? Explain why. JOURNAL #15 3/15 Q: What went wrong with the mozzarella cheese lab? JOURNAL #16 3/19 Q: Can you explain the process of bread making? JOURNAL #17 3/20 Q: What is the difference between white flour and whole wheat flour? JOURNAL #18 3/21 Q: Is yeast the only thing that leavens bread? What other bread types are there? JOURNAL #19 3/26 Q: What does yeast eat? JOURNAL #20 3/27 Q: What is the magnification of the ocular lens? JOURNAL #21 4/2 Q: How is using a starter different than just using yeast? JOURNAL #22 4/4 Q: We know the importance of fermentation in bread dough but what other biological purpose does fermentation have? JOURNAL #23 4/5 Q: What is the main difference between glycolysis and fermentation? JOURNAL #24 4/16 Q: What is the difference between an independent variable and a dependent variable? JOURNAL #25 4/19 Q: How does the amount and type of yeast effect the density of a cinnamon roll? JOURNAL #26 4/23 Q: What was the most interesting fact you learned from the movie Food Fight? JOURNAL #27 4/25 Q: Why is cooking sugar syrup a serious safety concern in today's lab? JOURNAL #28 4/27 Q: What makes marshmallows brown? JOURNAL #29 5/2 Q: What are proteins made of? JOURNAL #30 5/7 Q: What are the three parts of an amino acid? |
ASSIGNMENTS:
CREATE A FOOD SCIENCE PREZI
Create Prezi that introduces us to the field of food science (use the website www.prezi.com). Include the following:
- List all six fields of food science. - Include three facts, ideas or discoveries for each field. - Include at least 4 images - Include at least 1 multimedia link. - Include at least 3 references. -Post your Prezi to your Weebly - Be prepared to share your Prezi in class! 
FOOD SCIENCE EXPERIMENTS
Use these questions to write a conclusion in your field book. We will use these questions for each of our food science units.
1. Explain the results of your experiment, how did your final product turn out? How did it compare to other people in the class? 2. Did you follow your procedures? If not, what did you do differently and how did this affect the outcome of the experiment? 3. What would you do differently next time? 4. Where do you see this food science process being used in society? Do you think it is being used appropriately? Explain . . . |
