YOGHURT

Introductory Information

Author Anu Parts & Mare Kallas
e-mail anu.parts@gmail.com
Institute Tallinn English College, Estonia
Target group 14-16
Subjects Biology, chemistry
Aims
  1. To know the composition of yoghurt and its history.
  2. To understand the role of acidity for the precipitation/turning souer of milk.
  3. To prepare yoghurt.
  4. To know the importance of milk and yoghurt as basic food.
  5. To become knowledgeable citizens who can distinguish between healthy and nonhealthy food products.

Key Competencies

Communication in language(s)
  • Development of discussion competences
  • Oral fluency
  • Writing skills
Learning to learn
  • Organizing information
  • Planning a laboratory work
  • Development of cognitive competences such as: data search, data analysis, argumentation and decision making.
Digital competences
  • Use mind mapping programs
Social and civic competences
  • Development of collaboration competences.
  • Development of attitudes and values: responsibility, respect and tolerance.
Timing of the overall activities 4 x 45 minutes

Worksheets

Some Information About Yoghurt

Timing 45 min
Material required Worksheet, notebook
Grouping -
Focus on content Cultural and biological reasons for using milk turned into yoghurt.
Focus on language English, all the other languages in the classroom
Worksheet 1 tune in tasks

Worksheet 1

Material for Teachers
Material for Students

Making Yoghurt

Timing 2 x 45 min
Material required Worksheet, notebook, computer
Grouping -
Focus on content
  • Cultural and biological reasons for using milk turned into yoghurt.
  • The process of making yoghurt, factors that have influence on it
Focus on language
  • English, all the other languages in the classroom

Worksheet 2

Material for Teachers
Material for Students

Yoghurt and Biotechnology

Timing 45 min
Material required Worksheet, notebook, computer
Grouping -
Focus on content
  • Cultural and biological reasons for using milk turned into yoghurt.
  • The process of making yoghurt, factors that have influence on it
Focus on language
  • English, all the other languages in the classroom

Worksheet 3

Material for Teachers
Material for Students

 

YOGHURT

Introductory Information

Author Anu Parts & Mare Kallas
e-mail anu.parts@gmail.com
Institute Tallinn English College, Estonia
Target group 14-16
Subjects Biology, chemistry
Aims
  1. To know the composition of yoghurt and its history.
  2. To understand the role of acidity for the precipitation/turning souer of milk.
  3. To prepare yoghurt.
  4. To know the importance of milk and yoghurt as basic food.
  5. To become knowledgeable citizens who can distinguish between healthy and nonhealthy food products.

Key Competencies

Communication in language(s)
  • Development of discussion competences
  • Oral fluency
  • Writing skills
Learning to learn
  • Organizing information
  • Planning a laboratory work
  • Development of cognitive competences such as: data search, data analysis, argumentation and decision making.
Digital competences
  • Use mind mapping programs
Social and civic competences
  • Development of collaboration competences.
  • Development of attitudes and values: responsibility, respect and tolerance.
Timing of the overall activities 4 x 45 minutes

Worksheets

Some Information About Yoghurt

Timing 45 min
Material required Worksheet, notebook
Grouping -
Focus on content Cultural and biological reasons for using milk turned into yoghurt.
Focus on language English, all the other languages in the classroom
Worksheet 1 tune in tasks

Worksheet 1

Material for Teachers
Material for Students

Making Yoghurt

Timing 2 x 45 min
Material required Worksheet, notebook, computer
Grouping -
Focus on content
  • Cultural and biological reasons for using milk turned into yoghurt.
  • The process of making yoghurt, factors that have influence on it
Focus on language
  • English, all the other languages in the classroom

Worksheet 2

Material for Teachers
Material for Students

Yoghurt and Biotechnology

Timing 45 min
Material required Worksheet, notebook, computer
Grouping -
Focus on content
  • Cultural and biological reasons for using milk turned into yoghurt.
  • The process of making yoghurt, factors that have influence on it
Focus on language
  • English, all the other languages in the classroom

Worksheet 3

Material for Teachers
Material for Students

 

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