Reflection: Complex Tasks Starch in Foods - Section 1: Warm Up


In this lab, students use numbered spoons to add food samples to numbered sections of their test tray. This is the procedure that students use in all food testing labs thorughout the Food Chemistry unit. Prior to allowing students to complete this lab, I speak with the students about the reasons that we use numbered spoons and test tray sections in this unit.

I introduce the concept of cross-contamination using a visual demonstration. I add a small amount of a food to a test tray section. I then use the same spoon to add food to another section. I use foods that are not included in the student's test so as not to detract from the students' lab. In this demonstration, I use potato and a green vegetable. I then add iodine to each food sample. Both food samples show a positive result. I then repeat the demonstration using clean spoons. In this second demonstration, the potato will show a positive result and the green vegetable will show a negative result.

I guide students to come up with an explanation for the differing results. I remind students that we use numbered spoons to prevent cross-contamination and to ensure that our results are scientifically accurate.

  Numbered Spoons - Preventing Cross Contamination
  Complex Tasks: Numbered Spoons - Preventing Cross Contamination
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Starch in Foods

Unit 7: Food Chemistry
Lesson 3 of 11

Objective: SWBAT identify foods that contain starch in a controlled experiment. SWBAT describe why starch is an important nutrient for people.

Big Idea: Starchy foods provide people with usable energy.

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starchy foods
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