Non Designed Student Activity Sheets Lesson 1 Sensory Evaluation
This resource is a set of food science lab activities and a worksheet that train students in sensory evaluation skills used in the National FFA Food Science and Technology CDE. Students complete an odor recognition/aroma test, a taste triangle test, an imitation apple pie comparison lab, and a sensory preferences exit ticket exploring how flavor and aroma affect food identification and consumer choices.
At a glance
- Grade level
- 9-10
- Materials
-
- Oven (a way to bake two full-sized pies)
- 2-quart saucepan, 1 per group
- Stove or hotplates
- Disposable forks
- Mixing spoon and spatula/wooden spoon
- Paper plates
- 2 mixing bowls per group
- 1 frozen apple pie — crumb-topping kind only (the real apple pie)
- 500 ml water
- 375 ml sugar
- 7 ml cream of tartar
- 36 round snack crackers (Ritz work best)
- 1 pie crust + pie pan
- 5 ml cinnamon
- 1 ml nutmeg
- 30 ml margarine/butter
- 125 ml flour
- 125 ml brown sugar
- 2 ml cinnamon (crumb topping)
- 45 ml margarine/butter (crumb topping)