1.18 Raw Food Match-Up
This is Lesson 1.18 (“Raw Food Match-Up!”) from the Grow Your PALS Program Guide, part of the National FFA Mentoring Program’s Field to Fork unit. In this large-group lesson, students learn to distinguish raw foods from processed foods by matching processed products to their raw sources and creating collages, then make butter from heavy cream to see how a raw product is processed into food we eat.
At a glance
- Learning objectives
-
- Match processed food products to their correct raw food.
- Create butter from heavy cream.
- Time required
- Instruction time for this lesson: 45 minutes.
- Materials
-
- PALS1.18.LG.TM.A
- PALS1.18.LG.AS.A
- Poster paper – one for each group of three
- Old magazines
- Crayons
- Scissors – one per each student
- Glue-sticks – one per each group
- Tape
- Heavy cream – enough to make butter for all students
- Crackers – one for each student
- Bowl
- Wisk
- Unit
- Field to Fork
- Lesson Type
- Large Group
- Precepts
- B. Relationships — B5. Participate effectively as a team member
- Key Terms
- Raw Food
- Resources
- Tomatoes to Ketchup, Chickens to Omelets. Project Food, Land and People. National FFA Organization. (2003). LifeKnowledge Precepts and Signs of Success
Downloads & Links
Aligned Standards
National Standards
- CS.01.02.04.b.Establish team ground rules for expected individual behaviors on the team.
- FPP.04.02.01.a.Identify and describe foods derived from meat, egg, poultry, fish, and dairy products.
- FPP.04.02.02.a.Identify and describe products derived from fruits and vegetables.
- FPP.04.02.03.a.Identify and describe products derived from grains, legumes and oilseeds.
- NS.K-4.1Science as Inquiry
- NS.K-4.3Life Science