Name: Samantha Brewington Date: 10.30.

2018
Area: Groups of Nutrients and their effects in food products
Job: Reviewing Carbohydrates and evaluating Baking Powder vs. Baking Soda.
Standards: FPPS.05.07.a Describe chemical make-up of the nutrient (carbohydrate)
FPPS.05.07.b Describe function of carbohydrate in food
FPPS.05.09.b Describe the physics of water, proteins, lipids and carbohydrates in foods.
Targets/Objectives
Students will describe their understanding of carbohydrates structure and function in writing on a modified
worksheet
Students will describe the components that create differences in baking soda and baking powder and how they affect
baked good products.
Connections to other content:
English: Venn diagram, writing their worksheet answers, reading packets and comprehending information to
synthesize into their own thoughts.
Science: the chemical differences in baking powder to soda,
Chemical reactions and structures of carbohydrates
Math: write the ratios of out baking soda to baking powder convert it to the recipe sized given on the board.
Materials Needed:
Baking powder vs baking soda reading
Baking powder vs. baking soda worksheet
Carbohydrates simplified handout and worksheet
Baking powder and baking soda and small dishes.
Plan of Action:
Students will arrive at 8:00 am. Begin class with announcements and attendance, during attendance take lunch count.
Announcements for the day:
 Nov 7th, chapter meeting –Chapter speaking contest
 Nov. 15th SAE grant applications due
 CDE’s
o Tuesday-speaking practice
o Thursday- Ag Mech., Vet science, floriculture, Milk products Afterschool and evening
 Keep selling pumpkins!!!
After class announcements wait for morning announcements.
Have two containers ready and labeled on the bottom. (labeled so that you know which one is which but students
cant see). One of baking soda and one of baking powder.
Begin by having students set up their paper. They should fold it in half (hamburger style) and draw two Venn
Diagrams, one on each half. The top half should be labeled, before, and the bottom half should be labeled after. Then
have students come up to the front of the room and touch the two samples. On the top half one circle should be
labeled sample 1 and the other sample two because they don’t know which one is which yet, at the bottom of each
circle they should make their guess as to which one it is.
On their piece of paper have them right the differences and similarities that they notice in a Venn diagram. (All
students).
Reveal which sample is baking powder and baking soda. Explain this key point that both are a sodium bicarbonate but
baking powder is mixed with a powdered acid and a starch. (This should be written down now).

Explain their learning goal for the day.

“Today you are going to do some reading and exploration of Baking soda and baking powder, during that reading you
will answer some questions, so that by the end of class you will be able to tell me the uses, benefits, differences and
reasons for each substance. This will build when we work on our biscuit lab later this week. I have given each of you a
packet for reading and the worksheet. When I say go you will begin reading and answering questions. Remember to
highlight your reading as you go. Ready set go!.”

There are a few students who need to be retaught information on carbohydrates

  Billy
 Wyatt
 Joshua
Pull these students aside and have them work with you for the first 30 minutes of worktime.
Have the students get out their chemistry of foods packet. (Bring my highlighted packet to work off of too). Read
definitions and have students take notes in their own words as you move through. Move through the highlighted
portions. Students should follow along and take their own notes. Once the reading is finished give students the new
worksheet and explain that if they complete this all correctly that I’ll bump their quiz grade to a 75 as a form of
corrections. Let them work independently and come back and check with them frequently.

Circulate around the room as the rest of the class is working on their packets and answers to help where needed.

At 8:40 Check and see if they boys are done with their questions worksheet. IF they are give them the reading on
baking powder and baking soda and have them read the back page together.

At 8:45 put these 2 recipe scenarios up on the board and have students answer these on the back of the check your
understanding worksheet.

1. You are making a biscuit recipe that calls for 2 2/3 teaspoons of baking soda only to find out you are out. You
choose to substitute it with baking powder. How much baking powder should you add?
2. Your next recipe is one that calls for 2 ½ teaspoons of baking powder only to find out at the last minute that
you are out. You choose to substitute it with your own mixture. What and how much should you add to
substitute for your missing baking powder?

Have the group of 3 boys pick one of the scenarios to answer on their handout with reading.
For the last 3-5 minutes of class have students get back out their Venn diagrams. This time they should label the
circles baking soda and baking powder. Have students write 5 things in each circle and at least 3 things in the middle
circle (Joshua, Wyatt and Billy should write 3 and 1 respectively)

Students should staple the Veen diagram to the worksheet answers and turn it in to the inbox.
Knowledge/Skills/Dispositions targeted on this lesson:
Know the major structure of carbohydrates and how they relate to our bodies food nutrition
Recognize the difference in baking soda and baking powder
Understand caramelization
Discuss the differences in mono and disaccharides.
Assessment Plan – What did students learn? How do you know?
There are a variety of assessments that will be utilized for this lesson. The first is the check your understand sheet
students working on the packet will do. The students who working on carbohydrates today will be doing their
assessment in the form of their worksheet. Then the next assessment is the Venn diagram they also turned in which
will also show their growth of understanding on the topic. Later this week the next assessment will come in the form
of their lab summary from the biscuit lab.
Attached:
 Carbs worksheet
 Chemistry of foods reading
 The Difference between baking powder and baking soda and check your understanding.

Resources:
Ruth Shepardson
The chemistry of foods