Skip to main content

New York Agriculture in the Classroom

Agricultural Literacy Curriculum Matrix

Lesson Plans (3)

FoodMASTER Middle: Cheese

Students will learn about the Law of Conservation of Mass by exploring environmental factors that can impact protein coagulation in milk (cheese-making process). By making qualitative and quantitative observations they will test three possible methods of making curds and whey. Grades 6-8

FoodMASTER Middle: Eggs

Students will learn the anatomy of eggs and the concept of forming colloidal dispersions called foams as they learn the anatomy of an egg, create a foam by whisking egg whites, investigate the effect of whisking time on foam, and compare and contrast the effect of different substances on the stability of foam. Grades 6-8

FoodMASTER Middle: Fats and Oils

Students will explore the fat content of commonly consumed foods, observe physical properties of lipids (margarine, butter, and vegetable oil) to distinguish between saturated and unsaturated fat, and observe the action of emulsifiers in heterogeneous and homogenous mixtures. Grades 6-8

Companion Resources (0)

No resource results...