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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 muffins, 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.

 

🎉 Adding Excitement: Guest Judges
Boost the energy of the culminating muffin challenge by introducing guest judges. Explain their role in tasting and providing feedback, and encourage students to plate their muffins thoughtfully and describe the ingredients and skills they used.

 

📝 Planning Ahead
Preview the Lesson 5 Slide Deck and video, gather ingredients for the muffin variations, and choose your guest judges. You may also show a short baking show clip to inspire presentation ideas and build anticipation.

Explore the other lessons in The Ingredient Lab

Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 1: Science in the Kitchen

Students meet a chef and a food scientist, then practise sensory evaluation.

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 2: Raise Your Recipe to the Next Level

Students explore leavening agents in recipes and complete a sensory evaluation of pancakes[...]
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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 3: So Much More than Sweet

Students explore sugar in recipes and complete a sensory evaluation of cookies.

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 4: Building the Structure

Students explore flour in recipes and complete a sensory evaluation of biscuits.

Learn More