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    Displaying 5 resources
    • Thumb image for 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and HowResource Type: Website / HyperLink

      1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      The students will learn and explore all the who, what, where, when, why and hows of pretzels. Covering the history, the science,...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Caramel MakingResource Type: Website / HyperLink

      Caramel Making

      Grades: 9 to 12
      Subjects: No subjects selected.
      For part of a unit on Carbohydrates, students make caramels to learn the basic principles of candy making.
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Chewing Gum LabResource Type: Website / HyperLink

      Chewing Gum Lab

      Grades: 9 to 12
      Subjects: No subjects selected.
      Food Science in a Beginning Foods and Nutrition Class Students weigh a stick of chewing gum before chewing and after chewing. By...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Effects of Mouthfeel on Food EvaluationResource Type: Website / HyperLink

      Effects of Mouthfeel on Food Evaluation

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This lesson will help students identify mouthfeel (texture) characteristics that affect a foods appeal. Students will participa...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Egg FoamsResource Type: Website / HyperLink

      Egg Foams

      Grades: 6 to 11, Community College to Graduate
      Subjects: No subjects selected.
      The secret to making successful egg foams and their uses in food preparation will be presented. How to make meringue cookies ...
      Contributor: CTE Online
      Views: 0Favorites: 0