2.42 Water, Water Everywhere
This is Lesson 42 (“Water, Water Everywhere”) from the National FFA Mentoring Program’s Grow Your PALS Program Guide, Food Science unit. In this small-group lesson, students explore dehydration and reconstitution of food by observing, weighing, and comparing fresh, dried, and reconstituted fruits to understand water content and food storage.
At a glance
- Learning objectives
-
- Define dehydrate and reconstitute.
- Observe and measure the differences between dehydrated and reconstituted foods.
- Time required
- 25 minutes
- Materials
-
- Kitchen or scientific scale that measures in ounces or grams
- Dried fruits (apples, apricots or prunes)
- Fresh fruits (same kind as the dried)
- Bowl or pan and warm water
- Slice of fresh bread
- Paper towels or a tablecloth
- Optional: food dehydrator
- Optional: fresh fruit (to dehydrate)
- Unit
- Food Science
- Lesson Type
- Small Group
- Key Terms
- dehydrate, reconstitute
- Precepts
- A. Action — A8. Evaluate and reflect on actions taken and make appropriate modifications
- Resources
- http://www.budget101.com/dehydrated_foods.htm; http://www.recipelink.com/mf/20/7760
Downloads & Links
Aligned Standards
National Standards
- NL-ENG.K-12.3Evaluation Strategies — Students apply a wide range of strategies to comprehend, interpret, evaluate, and appreciate texts.
- NS.K-4.2Physical Science