Learning Objectives

Notes

Preamble.

Ideas for practical application.

Lab ideas for applying knowledge and understanding of milk and milk products include: white or cheese sauce with a vegetable (could be combined with the fruit/vegetable lab), cream soup, puddings, dips using various dairy products, macaroni and cheese .

Prepare dips made with sour cream (light and regular), fat-free sour cream, yogurt and blended cottage cheese. Have a taste panel compare and note differences.

Include milk in combination with other foods such as Orange Julius, and other milk/fruit juice drinks, and French toast.

Taste test various types of cheeses. Compare low-fat varieties with regular.

7.1 To identify the foods from the Milk and Dairy food group.

Brainstorm a list of foods that fit into this group. Explain why sour cream, butter, margarine, and cream are not considered servings of milk even though they are dairy products.

7.2 To discuss the requirements for the Milk and Dairy food group.

Explain the numbers of servings required for different age categories and sizes of servings required for one serving for different dairy foods.

7.3 To understand the contributions of milk and milk products to the diet.

Some people believe that adults do not require milk. This idea may be discussed/researched.

Discuss the disease osteoporosis, its causes, and how individuals can help prevent it.

Explain why milk is called the "almost perfect food."

Learning Objectives

Notes

7.4 To investigate milk allergies and milk intolerance.

Explain the term lactose intolerance. Consider the milk substitutes available and other sources of calcium .

7.5 To understand terminology associated with milk and dairy foods.

Define these terms: pasteurized, homogenized, fortified, reconstituted, butterfat, frozen dairy products.

7.6 To recognize the various types of milk and dairy products and to understand their nutritional differences. (COM, CCT)

Discuss the various types of milk products: 1%, 2%, skim, whole, buttermilk, evaporated, condensed, powder, UHT, fresh, sweet, sour.

Examine the differences between milk and cheese.

List and explain the different types of creams and cheeses.

In chart form, list the forms of milk and milk products, descriptions of them, and their nutritional differences. Pay particular attention to fat content.

Plan a field trip to a local grocery store. Add the price per unit to the chart in the activity above.

7.7 To examine guidelines for heating milk.

Define curdling, scald, casein, boil-over, scorching.

List guidelines for cooking with milk.

7.8 To examine ways to use milk products in food preparation.

Suggest ways of using fresh milk, dried skim milk, yogurt, buttermilk, and fat-free sour cream in different recipes.

Discuss how to reduce fat levels in recipes by substituting milk ingredients with a lower fat content.

7.9 To use the information on milk product labels when selecting and buying foods.

Explain how to use the information on a carton of milk and other milk products. Look at the date, butterfat content, addition of Vitamins A and D, etc.

Observe the different types of containers used for fluid milk. Consider the advantages and disadvantages of each. Are waxed cartons the best containers for holding fresh milk?

Learning Objectives

Notes

7.10 To describe the proper storage for milk and various dairy products.

Milk is a perishable food and must be properly stored. List ways to store milk.

State the effect sunlight has on riboflavin and the effect that ultraviolet light has on Vitamin A.

7.11 Design a menu for a family for a week that includes a variety of milk and dairy foods.

Calculate the cost of providing a variety of milk products for your family for a week. (NUM)

Learning Objectives

Notes

Preamble

Ideas for practical application.

Lab suggestions: omelets, deviled eggs, meringue type of cookie, French toast, breakfast tortillas (scrambled eggs wrapped in a tortilla), egg burgers, baked eggs, egg drop soup, egg noodles, and other egg dishes .

8.1 To discuss the importance and versatility of eggs in the diet and their role as a traditional breakfast food. (COM)

Give examples of different ways to prepare and serve eggs .

Discuss personal preferences for various ways of egg preparation. Suggest ways eggs can be disguised for people who dislike them.

Discuss the role eggs play in breakfast menus.

List ways that eggs may be used in other simple meals.

8.2 To identify the role of eggs in the Canada Food Guide and the key nutrients in eggs.

Explain why eggs are considered to be a meat alternative.

Identify the nutrients contained in eggs. Review the functions of these nutrients.

8.3 To examine the role of cholesterol in our diets and the implications for good health.

Discuss the controversy regarding cholesterol and the role eggs play in this debate. Consider the factors that determine cholesterol in our bodies. (CCT)

Discuss cholesterol-free egg products.

Learning Objectives

Notes

8.4 To become familiar with the structure of an egg and identify each part.

Draw and label the egg including the shell. Indicate nutrients in each part.

Break an egg onto a plate and examine its parts.

Immerse a whole egg in vinegar for several days. Record the observations. Discuss.

8.5 To understand the grading of eggs.

The inspection of eggs is monitored by Agriculture Canada. The term "CANADA" indicates that foods have been inspected to make sure they are safe and healthy for human consumption.

Describe the standards for grading eggs and the process of candling.

List the grades and sizes in which eggs can be purchased and look at the factors that determine grades and sizes.

Analyze information that is on egg cartons. (CCT)

8.6 To understand the factors involved in buying and storing eggs.

Outline guidelines for purchasing and storing eggs.

Discuss salmonella and why cracked eggs should not be bought or used. Explain why eggs should always be cooked before eating.

Explain why pasteurized egg products must be used for making eggnog and other raw egg products.

Consider why people might choose to buy certain egg sizes and grades.

8.7 To examine the role of eggs in our foods.

List the effects eggs have on foods and state examples of recipes/foods to illustrate each. Eggs are used for thickening, leavening, emulsifying, binding, coating, clarifying, and crystallizing foods.

8.8 To identify guidelines for cooking eggs.

Identify the guidelines for successful egg cookery. Consider temperature, overcooking, microwaving, and coagulation of eggs.

List the various methods of egg preparation: poaching, frying, boiling, etc.