1.21 Make Your Own Butter
This is Lesson 1.21 (“Make Your Own Butter”) from the Grow Your PALS Program Guide, part of the National FFA Mentoring Program’s “Field to Fork” unit. In this large-group, hands-on lesson, students make their own butter from heavy whipping cream and learn how butter is produced, then discuss the role of fats and oils in a healthy diet using the USDA food guide pyramid.
At a glance
- Learning objectives
-
- Describe the basic steps for making butter.
- Explain the role of fats and oils in a healthy diet as depicted on the food guide pyramid.
- Time required
- 25 minutes
- Materials
-
- Twenty-five – two oz plastic cups with lids (you may also use clean baby food jars with lids)
- One – Gallon heavy whipping cream
- One – Salt shaker
- Two – Large loaves of French bread
- Twenty-five – Napkins
- Twenty-five – Plastic Spoons
- PALS1.21.LG.TM.A
- PALS1.21.LG.ASSESS.A – one per student
- Unit
- Field to Fork
- Lesson Type
- Large Group
- Precepts
- G- Physical Growth; G1. Practice healthy eating habits
- Key Terms
- Fat, Cream, Food Guide Pyramid
- Resources
- http://www.mypyramid.gov/kids/index.html; National FFA Organization. (2003). LifeKnowledge Precepts and Signs of Success.
Downloads & Links
Aligned Standards
National Standards
- CS.02.01.01.cPractice healthy eating habits.
- FPP.03.01.02.b.Explain how the chemical and physical properties of foods influence nutritional value and eating quality.
- FPP.03.01.03.aExplain the Food Guide Pyramid in relation to essential nutrients for the human diet.
- FPP.03.01.04.a.Discuss common food constituents (e.g., proteins, carbohydrates, fats, vitamins, minerals).
- FPP.03.01.05.aIdentify common food additives (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors).
- FPP.04.02.01.a.Identify and describe foods derived from meat, egg, poultry, fish, and dairy products.
- NL-ENG.K-12.12Applying Language Skills
- NS.K-4.1Science as Inquiry
- NS.K-4.6Science in Personal and Social Perspectives