ROPES Lesson Plan

Teacher: Hannah Sims

Grade Level: 11th-12th grades
Course: Food Science/Nutrition
Key Concept: Learn about emulsifiers and why they are important in certain foods
Name of Lesson: Emulsifiers
Objectives: Students will learn the many important uses of an egg. More specifically, we will
focus in on emulsifiers and how eggs can bind immiscible liquids to create a common spread.
Identify the various purposes an egg has in food chemistry.
Be able to explain what an emulsion is, and the key components of an emulsifier.
Understand that the main component of a food emulsifier is lecithin.
REVIEW (5 min)
Pre-preparation: Bring in a half gallon of milk and a jar of mayonnaise.
Teaching Strategies: Teacher will set the milk and mayonnaise on a table in front of the class
and ask how these two mixtures are being held together. Most students probably think of
mayonnaise as a mixture, but not milk. After letting students throw some guesses around, explain
how both are examples of emulsions. By showing example up front to the class you are priming
them for whats to come an assessing their knowledge at the same time. Targeted learning styles
include visual and audial.
Transition: One key food emulsifier is an egg. Eggs are used for many different things during
cooking; lets take a look at some of them.
OVERVIEW (1-2 min)
Pre-preparation: Need power point presentation ready to go on the various functions of eggs.
Also will need a clear cup, oil, and vinegar for demonstration of an immiscible mixture.
Teaching Strategies: Teacher will introduce that students will be learning about eggs and their
various functions in cooking and food science. This will be an audial transition to the
presentation.
Transition: Open power point presentation and ask students to take notes.
PRESENTATION (8 min)
Pre-preparation: Teacher will use power point presentation as well as perform a demonstration
on immiscible liquids.
Teaching Strategies: Start power point and inform students on why eggs are an essential
component in cooking and baking. Ask questions throughout presentation related to material to
make sure students are engaged, understanding, and actively participating. Demonstrate how oil
and vinegar do not mix in a clear glass in front of the room. Ask what they think will happen
when an emulsifier is added. Targeted learning styles are visual and audial for the power point
and demonstration.
Transition: Once demonstration is complete, ask students what they think adding an egg would
do to these two immiscible liquids. After some guesses are thrown into the mix, tell them they
are going to try it themselves.
EXERCISE (10 min)

Pre-preparation: Have prepared the following for however many groups necessary: A plastic
bag containing 2 egg yolks, 1 cup of oil, and 2 tsp. of vinegar. Groups will also need a whisk,
mixing bowl, and paper towel for clean-up.
Teaching Strategies: Instruct students to get into groups of 3 (in this case because there are only
6 students in the class). Give each group the bag of egg yolks, oil, vinegar, whisk, and mixing
bowl. Tell students to start by dumping the egg yolks in the mixing bowl with the vinegar. Have
another student start beating the eggs and vinegar at a good pace. Once mixed, have the third
student SLOWLY start dripping the oil into the mixture. Its extremely important to continuously
beat the mixture while doing this. The mixture should start to thicken and become creamy. Once
complete, ask the students what they have made. Targeted learning styles for this activity include
visual and kinesthetic.
Transition: Teacher will be amongst the groups assessing the progress of the activity and
answering any questions that arise. Once both groups completed the activity, we will have a
discussion based on what was just learned.
SUMMARY (5 min)
Pre-Preparation: Have discussion and reflection questions prepared.
Teaching Strategies: Ask students pre-determined discussion questions about their activity,
emulsions, and food chemistry in general. Have appropriate discussion based on student
questions and comments. Targeted learning style is audial.
Materials: Power point slides, demonstration and activity materials: egg yolks, vinegar, oil,
clear cup, mixing bowls, whisks, and paper towel. Possibly measuring utensils if not premeasured by teacher.