For the first time, I will be testing out Play and Freeze Ice Cream Making Balls as I just received a grant from our Parent Teacher Student Connection to buy 9 and then supplemented with my pocketbook to get three more. Quite excited about going "high tech" instead of coffee cans.
I have found that having students bring in ice cream makers and all the supplies is less messy and much easier than the bag shaking activity. And the other teachers don't get mad about ice and salt all over their floors
I love doing the Fats in Meats or the Fats in Cookies Labs. The fats in meats lab compares all the choices of ground beef and veggie burger. We weigh everything before, cook and measure the fat that is rendered off. Then we compare prices to see if you save with the 73/27 meat or if it worth paying the money for the lean ground beef. With the Fats in Cookies lab we use a different fat in each cookie batch and compare the flavor and texture for each. The butter cookie usually is the favorite one.
Do you have any materials that go along with your Fats in Meats lab? I would love to try this, but am trying to figure out where to go with it! You can email me at firstname.lastname@example.org
Bacon is a great lab to do with students. Curing meat, muscle structure, marbling, and some tasty product. When the bacon is curing I like to teach the students about internal and external egg grading. I also teach students how to prepare eggs for consumption in a variety of ways. When the bacon is ready the students can make themselves a nice breakfast.
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