Lesson Plan

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Introduction

Standards

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Introduction
There are many forms of preserving food. We will explore three of these ways for food preservation.

Subject: Nutritional Science
Topic: Food Preservation
Grade Level: 9-12
Student Lesson name and URL: student\index.html

Standards Addressed

http://www.cde.ca.gov/board/pdf/science.pdf

Nine-Twelve Grades
Science: Life Science

1. Fundamental Life processes of plants and animals depend on a variety of chemical reactions that are carried out in specialized areas of the organism's cells. As a basis for understanding this concept, students know:

b) enzymes are proteins and catalyze biochemical reactions without altering the reaction equilibrium. The activity of enzymes depends on the temperature, ionic conditions and pH of the surroundings.

10. Organisms have a variety of mechanisms to combat diseases. As a basis for understanding the human immune response, students know:

d) there are important differences between bacteria and viruses, with respect to their requirements for growth and replication, the primary defense of the body against them, and effective treatment of infections they cause.

Instructional Objectives

Students will be able to prepare and can both applesauce and tomato sauce with 90% success.
Students will be able to identify and properly use canning equipment.
Students will be able to practice safe food preparation techniques.

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