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Safe Food Preparation

Author(s): Nancy Moreno, PhD, and Barbara Tharp, MS.

Materials

Have students work in teams of 2 and share materials to freeze the ice cream. Each student should prepare his or her own batch of ice cream.

Materials per Student Team

  • 6 tbs of rock salt 
  • 1/2 gal of ice 
  • Clean-up supplies 
  • Clear, re-sealable plastic bag, freezer weight, 12-in. x 15-in. (gal size) 
  • Measuring cups  
  • Measuring spoons

Materials per Student

  • 1/2 cup of whole milk 
  • 1/2 tsp of unflavored gelatin 
  • 1/4 cup of orange juice 
  • Clear, re-sealable plastic bag, freezer weight, 4-in. x 6 in. 
  • Plastic spoon 
  • Tablespoon of sugar 
  • Copy of “Good and Healthy!” student page

Optional (for Extension, slide 9)

  • Bananas 
  • Blueberries 
  • Chocolate chips 
  • Sprinkles 
  • Strawberries  

Setup

Arrange measuring tools and ingredients along a counter, “cafeteria style,” where students can collect their supplies. Students should model safe food preparation practices by using clean utensils, washing all work surfaces and washing their hands before beginning. New re-sealable plastic bags do not need to be washed before use. 


Funded by the following grant(s)

National Institute of Environmental Health Sciences, NIH

National Institute of Environmental Health Sciences, NIH

My Health My World: National Dissemination
Grant Number: 5R25ES009259
The Environment as a Context for Opportunities in Schools
Grant Number: 5R25ES010698, R25ES06932