Unit # 14:
Canning
Reminder of food science essential standards
-Process, preserve, package and present food and food products for sale and distribution
-Examine components of food industry including historical developments, science, and consumer trends
-Apply safety principles in utilizing equipment and facility to prepare food and analyze the science of food
-Explore food science careers via career readiness and your SAE (supervised agricultural experience)
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“Question the world around you”
- Mrs. Propson
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List as MANY questions as you
Can in ONE minute about this topic
-Thoughtful - -Intelligent - -Logical-
“
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Place your screenshot here
RECIPE RESOURCE LINK
Guiding Question
Objective
-I can demonstrate low and high acid food canning
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Guiding Question
Objective
-But won’t it make me fat?
-I can ID nutritional differences in canned and fresh foods
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As you read take notes/markup
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Place your screenshot here
CREATE YOUR OWN HIGH
AND LOW ACID LAB
“Question the world around you”
- Mrs. Propson
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Did you answer any of your other questions? Can you?
-Thoughtful - -Intelligent - -Logical-
“
Guiding Question
Objective
-I can demonstrate low and high acid food canning
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Guiding Question
Objective
-But won’t it make me fat?
-I can ID nutritional differences in canned and fresh foods
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Credits
Special thanks to all the people who made and released these awesome resources for free:
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