"L2 keeping food safe (Page 1)"
KEEPING FOOD SAFE LESSON 2 We Are Learning To Lesson plan carry out different food preservation Starter techniques. Show the time-lapse sequence. Discuss the different food types, how they were preserved and their subsequent rate of decay. Discuss changes in taste and What I am Looking For texture (eg soggy crisps and sour yoghurt). Have a short question and answer is for you to: session to remind pupils of the practical they did last lesson. ■ predict the rate of microbe growth Main under different conditions of preservation. Pupils observe and discuss in their groups any changes in the appearance of their samples.They record their results in a table and write a conclusion following a class discussion. This lesson relates to QCA’s Key Discussion points: Stage 3 Scheme of work Unit 8A ■ how clear is the solution, and what does this indicate? (number of Food and digestion microbes present); ■ how the peas’ flavour may have been affected, is this a valid technique to use? ■ the colour of the peas; ■ the surface texture of the peas. Watch the clip of food rotting and magnified microbes.This demonstrates the types of images of food decay that can be obtained using more advanced technology. Introduce the work of the CCLRC Daresbury Laboratory (see the Background notes) Plenary Three different plenaries have been designed to allow for varying time, ability and cost. 1 Microbe reproduction game. Each group has a 400 cm3 beaker and some blue and red water (note risk assessments for use with food colourings). Red water represents food kept out in the open and blue water represents food kept in the fridge. Inform the pupils that the number of microbes doubles every 20 minutes at room temperature and every hour in the fridge. Pupils then work out the volume of microbes present in the two environments after three hours by placing 1 cm3 of water in each beaker and doubling this volume at every doubling period. Finally, pupils compare the volumes of water. 2 Pupils rub moisturiser with fluorescent dye into their hands and place their hands under ultraviolet light.They wash their hands thoroughly and look under the light again to observe that microbes stay under nails and cuticles. Hand inspection cabinets and cream are available from Wedeco (see equipment list below). 3 Extension work. Pupils complete the multiple choice questionnaire.They can then assess their food hygiene by looking at whether they have chosen mostly a, b, or c.