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Ingredients Needed for Lab:
Background For Teachers:
To help the students figure the total cost of the food, write down on the board some approximate costs for 1 egg, 1 cup milk, 1/2 cup fat, 1 cup brown sugar, 1 oz. chocolate, 1 cup macaroni, 1 cup cheese, 12 oz. pkg. chocolate chips, 1 cup flour, 1 cup sugar, etc. Then walk around to each unit and give them the prices of the mix, blueberries, etc.
Student Prior Knowledge:
Intended Learning Outcomes:
Begin the lecture on convenience foods using the overhead transparencies for some key facts. Have the students identify the convenience foods they use regularly and if they like or dislike them.
Hand out the lab sheet for the Time/Taste/Cost Comparison Lab. Assign each unit a food to prepare as a convenience and from a recipe. They need to keep track of the time it takes to prepare, then figure the cost for each with the costs you provide for them.
When both of the foods are done, the unit needs to prepare a label identifying which is the convenience food and which is from the recipe, identify the time it took to prepare and the approximate cost for each. In each unit on the counter or table, the students will place the label in front of each of the foods for the rest of the class to sample and complete the information on their paper.
Everyone will sample each of the foods observing the appearance and taste between the convenience food and the homemade. They will write a couple of paragraphs on what they learned from the lab experience and turn in their papers before leaving.
Make sure the students clean up before leaving.
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