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In this lesson, students explore the role of leavening agents in recipes and complete a sensory evaluation of pancakes.
Activities:
Help Wanted
Students record key information about leavening agents from the chef video. This information is a helpful reference for the final challenge in Lesson 5.
Sensory Prediction
Students predict the impact of ingredient variations using the knowledge they acquired from the chef videos. In this lesson, they consider what happens when pancakes are made without baking soda and with too much baking soda.
Sensory Evaluation
Students complete sensory evaluations of the recipe variations the class makes to experience the effects of different ingredients. In this lesson, they prepare multigrain pancakes, with each colour-coded variation using a different leavening agent: baking powder, baking soda + soured milk, baking soda + buttermilk, or baking soda + kefir.
Videos:
Lesson 2 videos are embedded in the Slide Deck or can be watched via the links below.
Next Steps
⬇️ Download the Lesson 2 Slide Deck to guide your class through the activities and videos.
🌐 Visit the main Ingredient Lab page to access all ordering options for lessons and classroom materials.
Language:
English
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Food for Thought
🔧 Set Up for Success
Choose a setup for the sensory evaluations that works best for your class. After preparing the pancakes, groups can go from station to station to evaluate one sample at a time, or each student can collect one sample of each variation and complete the activity at their own station. Label each station clearly so students can easily identify the recipe variation being evaluated.
📝 Planning Ahead
Preview the Lesson 2 Slide Deck and videos, gather ingredients for all four recipe variations, and set up your stations.