Curated OER
Manufacture of Cheese
Students examine the steps and safety procedures in the cheese making process. They make and taste a variety of cheeses comparing their properties.
US Department of Agriculture
Serving Up My Plate
Within three nutrition-themed, inquiry-based learning opportunities, pupils take notice of their eating habits; delve deep into the five food groups, gain experience in planning meals, participate in a taste test, and explore ads...
Curated OER
POP! Goes the Popcorn!
Students complete a variety of activities based on examining corn and popcorn as one of the major crops of Kansas. They journal the results of the multidisciplinary activities in this unit.
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
Experimenting with Peanuts
Students investigate peanuts. In this science lesson, students explore the properties of the peanut and shell. Students burn a peanut to observe the peanut oil. Students taste test different types of peanut butter.
Curated OER
Investigating the Uses of Backyard Bacteria
Students discover that the answers to some of society's waste and clean-up problems may be no further than the soil beneath their feet. They perform a Gram stain on the colonies to determine some of their characteristics.