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 |
- To know the composition of yoghurt and its history.
- To understand the role of acidity for the precipitation/turning souer of milk.
- To prepare yoghurt.
- To know the importance of milk and yoghurt as basic food.
- To become knowledgeable citizens who can distinguish between healthy and nonhealthy food products.
|
Key Competencies
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| 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 |
|