Dietary Fat Substitutions- Brownies Culinary Lab & Nutritional Comparison BUNDLE

This bundle guides you through a 3-day fat substitution lesson which includes a background on types and functions of fats as well as a brownies lab and an organoleptic taste test evaluation. Students will explore substituting butter with oil, black beans, and greek yogurt to see the effects and reasons one might use each substitute! The powerpoint file guides you through instruction while the handout packet contains all the handouts you will need to teach a 3-day lesson on fat substitutions, including a hands on brownies lab and taste test evaluation.

Packet includes:

1) Notes to accompany informational fat type powerpoint- all blank sections can be completed using this powerpoint (also in my store)

2) 4 recipes including different fat substitutions (butter, oil, applesauce, and greek yogurt)

3) Taste test evaluation sheet including common-core aligned review questions.

4) Accurate nutrition facts labels page for each brownie recipe for nutritional comparison. I usually copy this on the reverse side of each recipe.

5) Lesson plan for all 3 days which includes answers to review questions.

PLEASE NOTE: There is no formal "answer key" provided, although the lesson plan does have the answers to the review questions. The notes page answers can be found in the powerpoint. Thanks!

GREAT lesson for teaching the functions and types of fats and with a practical application and a delicious ending! :)

Excellent real-life application of the concept of fat substitutions and modifications for a family and consumer sciences or health class!