Competency: Sauces and condiments/food science, sweeteners

Tools, Materials, & References: Blackboard. worksheets, Recipes for condiments Ingredients list

Safety: Raw eggs and salmonella risk. Food storage temperatures

Motivation:

• How many people can eat and enjoy a hamburger/French fries without ketchup?

• Why is ketchup such a popular condiment?

• What percentage of ketchup is sugar?

• What other sweeteners could be used?

Input:

1.  Identify common condiments, (see lesson Plan: “condiments”)
2. What is an emulsion?
3. How do we balance the tart flavor of vinegars in condiments?
4. Which sweetener is most likely to dissolve/remain dissolved in condiments?

Independent Practice:

Student work in groups of 2 or 3. 
Each group prepares 2 small batches of a recipe using 1. sugar and 2. honey
Recipes are assigned as follows:

• Group 1 Ketchup

• Group 2 Fresh mustard

• Group 3 salsa (can use a fruit salsa recipe)

• Group 4 mayonnaise

• Group 5 vinaigrette

(for more students,  additional recipes for relish or other types of condiments  can be added)

The bottoms of each container are marked “sugar” or “honey” and are not revealed until after the tasting and evaluation

The condiments are allowed to rest in the refrigerator for 1 day.

The following day, tasting is conducted by all students

Evaluation:

1. Using a chart, identify the particular colors, texture, appearance, aromas and flavors of each condiment. (Note: some students may need to be given cues to describe sensory experience.)

2. After students have tasted and evaluated each recipe, reveal which batch had the sugar and which had the honey

3. Indicate your personal preference.

4. After the tasting, the results are tallied on the board

Closure:

1. What foods are traditionally associated with honey?

2. How does honey compare to sugar/corn syrup in a vinaigrette type dressing?

3. How does honey compare with the flavor and texture of sugar in homemade mayonnaise, mustard, salad dressing, salsa, and ketchup?

4. Did honey function as an emulsifier in any of the recipes? What other ingredients may have been emulsifiers?

5. What advantages does honey offer in condiment preparation?

6. What advantages does honey offer in menu marketing?

Assignment: Find a recipe in a magazine or website that can be where the sugar can be converted to honey. If possible, execute the recipe in class.

Materials list

• Whole eggs (pasteurized if possible)
• Tomato paste
• Vinegar
• Honey
• Sugar
• Mustard seed
• Salt
• Vegetable oil
• Mustard powder
• Plum tomatoes
• Cilantro
• Herbs for dressing
• Limes
• Red onion
• Plastic containers
• Labels
• Sharpie marker

Performance Standards Addressed

A. From Standards

English and Language Arts-

• Students will read, write, listen, and speak for information and understanding.

• Students will speak, read, write, and listen for social interaction

Math, Science , and Technology

• Performance Indicators--Students:
  use appropriate standard and nonstandard measurement tools in measurement activities

• understand the simple attributes of length, weight, volume, time, and temperature

• measure the length or volume of an object

• collect and display simple data

Career Development  and Occupational Studies

Standard 1: Career Development

Students will be knowledgeable about the world of work, explore career options, and relate personal skills, aptitudes, and abilities to future career decisions.

Standard 2: Integrated Learning

Students will demonstrate how academic knowledge and skills are applied in the workplace and other settings.

Standard 3a: Universal Foundation Skills

Students will demonstrate mastery of the foundation skills and competencies essential for success in the workplace.