2.1 Processing Our Foods
This middle school lesson, “Processing Our Foods” (Lesson MS.FS.2.1) from the Middle School Food and Agricultural Literacy Curriculum, teaches students the key characteristics of five food processing methods: pasteurization, dehydration, freezing, fermentation, and canning. Using hands-on food product examples, a Choral Response activity, and a creative writing exercise, students learn how processing extends shelf life, prevents spoilage, and keeps foods safe.
At a glance
- Learning objectives
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- As a result of this unit the student will examine processes involved in food science
- As a result of this lesson the student will identify key characteristics of five methods of processing food
- Identify five methods of processing food
- Time required
- 60 minutes
- Grade level
- Middle School
- Materials
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- Products of your choice that have been pasteurized, dehydrated, frozen, fermented, and canned – one of each (examples include: beef jerky, canned soup, milk, frozen vegetables, pickles, or instant mashed potatoes)
- Music player and soft music of your choice
- Overhead projector/transparencies
- MS.FS.2.1.TM.A – one per teacher
- MS.FS.2.1.AS.A – one per student
- MS.FS.2.1.ASSESS.A – one per student
- MS.FS.2.1.ASSESS.B – one teacher copy per student
- Lesson Number
- MS.FS.2.1
- Precepts
- H. Social Growth; H1. Acknowledge that differences exist among people
- Key Terms
- Dehydration, Freezing, Fermentation, Pasteurization, Canning, Microorganism
- Resources
- Allen, P., Bruening, T., Hoover, T., Hunter, W., Marrison, D., & Preis, B. (1993). Food Science, Safety, and Nutrition. Madison, WI: National Council for Agricultural Education. — National FFA Organization. (2003). LifeKnowledge Precepts and Signs of Success. — Parker, R.O. (1999). Food dehydration and concentration. Retrieved August 21, 2009, from AgEdNet.com. www.agednet.com — Seperich, G. J. (2004). Food Science and Safety. Upper Saddle River, NJ: Prentice Hall Interstate.
Downloads & Links
Aligned Standards
National Standards
- FPP.01.01.02.cDetermine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.
- FPP.03.01.02.aExplain the application of chemistry and physics to food science.
- FPP.04.03.03.bExplain the processes of food preservation methods.
- NL-ENG.K-12.12Applying Language Skills
- NL-ENG.K-12.5Communication Strategies – Students employ a wide range of strategies as they write and use different writing process elements appropriately to communicate with different audiences for a variety of purposes.
- NL-ENG.K-12.6Applying Knowledge — Students apply knowledge of language structure, language conventions, media techniques, figurative language, and genre to create critique, and discuss print and non-print texts.
- NS.5-8.2Physical Science
- NS.5-8.5Science and Technology