WISCONSIN CHEESE MINI-GRANT LESSON PLANS DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE Almond Todd Knepfel Almond-Bancroft SD [email protected]Cooking With Dairy Products Dairy products (milk, cheese, yogurt, etc.) often form the foundation of many recipes. Nutrition guidelines emphasize the addition of dairy in our diets. Therefore, it is important to effectively incorporate dairy in our cooking. Demonstrate the knowledge and skills associated with using dairy products in cooking. Describe the process of cheese making and types of cheese available. Antigo Kris Fincher Antigo HS [email protected]Wisconsin Cheese As part of our dairy products unit, students will learn about Wisconsin cheese. Nutritional value of dairy products and cheese will be emphasized. Students will watch videos from WMMB to learn about the cheesemaking steps from farm to table. A cheese tasting lab will help students understand the variances in taste and texture of ripened and unripened cheese. In another lab, we will make cheese recipes. Information and cheese from our local cheesemaker, Satori, will also be included. Students will evaluate flavors of ripened and unripened cheese after researching the history and steps in making cheese. Boyceville Laura Debee Boyceville HS [email protected]Cheese Tasting I will start the class off by asking the students to brainstorm a list of words used to describe foods. Students will try the samples of cheese, and record words to describe the taste and texture of the cheese. We will conclude the lesson by having the students share their reactions to the different kinds of cheese. Students will be able to name the different types of cheese they sample. Students will record, describe and analyze their reaction to the taste and texture of the cheese samples. Students will be able to classify each cheese sample into the appropriate category. Chippewa Falls Ruth Buchner Chippewa Falls HS [email protected]Tastes Around Wisconsin And Beyond…Cheese Tasting And Culture Students will work in pairs to do a research project which they will present on one of twelve cheeses. The project will be presented in PowerPoint format. Students will then share their cheese with the class. Have students taste cheese and explore other than mozzarella and cheddar. Chilton Jamie Koehler Chilton HS [email protected]The True Cost Of Convenience Students create foods from scratch using fresh ingredients. They compare to store bought convenience foods. Students create a calzone (using at least three different cheeses) and compare cost, nutritional value, taste, etc. to a hot pocket. Students also choose a convenience item of their choice and create one from scratch. Macaroni and cheese is usually one choice. Understand the importance of fresh, real food. Clear Lake Erika Zunker Clear Lake HS [email protected]Cheese Tasting Lab Day 1 & 2 - We walk through the steps of making cheese. We then explore how different types of cheese are basically the same, but have different additives or treatments. Day 3 - Students taste twelve cheeses and write down descriptions to help the identify and decide the difference between the types of cheese they-re tasting. Day 4 - Students use notes from the lab to help identify cheeses in a blind taste test. Identify steps in making cheese. Taste and record reactions to twelve cheeses. Clintonville Veronica Campbell Clintonville Sr HS [email protected]Create A Casserole Students will research a variety of Wisconsin cheeses. Students will create a casserole including at least one Wisconsin cheese variety. Students will demonstrate how to prepare the casserole and distribute samples. Students will gain information about Wisconsin cheese and apply the information to a lab demonstration. Colfax Lisa Neuburg Colfax HS [email protected]Using Wisconsin Cheese, Please After taste-testing a variety of cheeses, the students will obtain three recipes for use of the assigned cheese. They will prepare a dish using that cheese. Students will choose a suitable cheese for recipe. Cuba City Nancy Merwin Cuba City HS [email protected]Cheese It Foods for Life students will watch the Milk Marketing Board Cheese video to introduce Wisconsin cheese. Sample various cheeses and create a list with ways to prepare these cheeses. Challenge students to create a grilled cheese sandwich with different cheese and breads in hopes to promote the Wisconsin Grilled Cheese competition. Students will have the opportunity to prepare and sample various Wisconsin cheeses. Page 1 of 5
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WISCONSIN CHEESE MINI-GRANT LESSON PLANS
DISTRICT NAME/SCHOOL TITLE AND DESCRIPTION OBJECTIVE
Here are some pictures from my Family Foods class using cheese.
I purchased cheese with the grant money. We sampled several varieties in class.
Students tried to guess the type of cheese using a work bank. Many were correct. Many were surprised at the unique taste of the varieties. Later in the week, we made recipes with various types of cheese.
We used our $50 Wisconsin cheese grant to purchase ten different Wisconsin made cheeses. The students then participated in a cheese tasting, documenting their thoughts on the taste, texture, and smell of the cheeses.
Kids Food Event Project Grades 6‐8 Family and Consumer Sciences
Project Description Students in grades 6, 7 and 8 Family and Consumer Sciences completed a community project that was displayed at the Kids' Food Event on Saturday, March 8, 2014 at the Childrens' Museum of Green Bay and at the KI Center Winter Farmers' Market. The emphasis was to show families how to prepare easy, kid friendly snacks, breakfasts and main entrees, utilizing Wisconsin cheese and whole grain bread produced by Great Harvest Bread in De Pere, Wisconsin. (Honey Whole Wheat & Tara's White/Wheat Swirl) The event was a partnership between LIVE 54218, The Childrens' Museum of Green Bay, United Health Care, Green Bay Botanical Gardens, YMCA, Brown County WIC, and others.
Grade 6 Focus: ‐The importance of dairy farmers ‐The nutritional value of cheese ‐The seal identification that indicates cheese is produced in Wisconsin ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly snacks
Grade 7 Focus: ‐The importance of buying locally produced products, with emphasis on Wisconsin cheese /Great Harvest Bread ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly breakfasts
Grade 8 Focus: ‐The importance of whole grains in the diet…. "Brains on Grains" ‐The seal identification that indicates a product is made from 100% whole grains ‐How to utilize whole wheat bread and Wisconsin cheese to create easy and kid friendly lunch/dinner entrees
Requirements:
Each grade will: ‐Create a fold out poster board related to grade level focus, to be displayed at the event and Farmers' Market. ‐Create kid‐friendly food samples, utilizing Wisconsin cheese and Great Harvest Bread. ‐Pictures taken of created food products and informational specifics will be utilized in an electronic picture frame that will be displayed at the event on Saturday, March 8, 2014 @ the Great Harvest Bread booth and at Farmers' Market. Students in the pictures must have a parent release on file. All pictures should be labeled. Completion of individual and group rubric regarding this project.
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Wisconsin Standards for Family and Consumer Sciences: Content Area: CCLC/Career, Community and Life Connections
Content Area: CCLC/Career, Community and Life Connections Standard: CCLC1: Students will integrate multiple life roles and responsibilities in family, work and community settings.
CCLC1.a: Analyze strategies to manage multiple roles and responsibilities (i.e., individual, family, career, community and global).
CCLC1.a.8.m: Identify the effects of social, economic and technological changes in society.
CCLC1.b: Demonstrate transferable and employability skills in school, community and workplace settings. CCLC1.b.11.m: Demonstrate teamwork skills in school, community and part time jobs (i.e., clubs).
Wisconsin Common Career and Technical Core Standards
Content Area: 4C/Creativity, Critical Thinking, Communication and Collaboration 4C1.a: Develop original solutions, products and services to meet a given need.
4C1.a.5.m: Explain how a recently developed product or service fulfills a human need or desire.
The EatWisconsinCheese.com web site was an instrumental help in this project.
In my Introduction to Culinary Arts class we first taste tested a variety of cheeses including Muenster, Blue, Gorgonzola, Swiss, Asiago, Provolone, Fontina, Gouda, Brie, Queso Blanco, and Feta, to name a few.
We had our Chromebooks out and as we sampled each, used the web site to look up information on each. It was great.
Then I asked the students to get into groups and select a recipe for the cheese they were assigned. Each group made a recipe and then shared the end products with the class.
Pizza buffet preparation that utilized the cheeses that were presented during the tasting session. Video: https://www.youtube.com/watch?v=kYmDGfCif9A&feature=em‐share_video_user
Andrew cuts into a Margarita pizza his Bryce and Sam slice a pepperoni pizza group made with fresh mozzarella cheese that features Havarti cheese
Hannah and Kelli prepare to serve a BBQ Bacon Kira, Robert and Emma put finishing Cheeseburger Pizza that is topped with WI Cheddar blend touches on their Garlic Chicken Pizza that was made
with a blend of asiago and mozzarella
Wilson Jr High School Page 2 of 2
Brett, Alexis, Austin and Chris proudly display the fruit pizza they crafted on a bed of marscapone cheese.
Justin, Tevin, Jordan and Connor used a cold pack garden vegetable spread from Pine River as the basis of the vegetable pizza they built on toasted tomato
basil tortilla wraps
JUST A NOTE: Our photos are not perfect, but we are very proud of them. Our photographer was Brett C, a cognitively challenged student from our class, with the assistance of his peer mentor Joe. The cheese tasting activity and pizza buffets were enjoyed by 75 ninth grade students in three sections of Food Exploration at Wilson Junior High School
The students at Neenah had a sandwich lab using real Wisconsin Cheese.
They had fun learning how to recognize cheese made in Wisconsin, promoting their sandwich, and making the sandwich. Toasted cheese sandwiches made with bacon were very popular, but the winning sandwich was a homemade Pizza Pocket made with Wisconsin Provolone Cheese.
The winning group received a certificate, fun beaded necklaces – and of course some Wisconsin string cheese. From now on, the students and I will look out for the "little picture of the state of Wisconsin" on our cheese.
The next page is the rubric I developed for the project.
THE GREAT CHEESE SANDWICH CONTEST
Directions: Select a grain, cheese and 1 other ingredient for this contest and list here:
Kitchen # ________________ Name of Sandwich __________________________________________________________________ Grain ________________________(raisin bread, white bread, wheat bread, rye bread), Cheese ______________________(Swiss Cheese, American Cheese, Cheddar, etc.) Extra Ingredient _______________(please check with Mrs. Riha if she will provide the ingredient, or you will need to bring it from home)
You will prepare 1 sandwich for each cooking group, and 1 extra to be judged.
Create an advertisement that promotes the health benefits of the cheese sandwich you created. Ads should be accurate and creative – think of a catch slogan or logo. Think about how magazine, TV, or radio ads capture your attention. Use the handout, textbook, Internet, or information presented in the Dairy Product PowerPoint to help you create a poster using Pages, Keynote, Word or Other.
The cheese unit is one that the students' enjoy. We live in an area of the state where cheese companies are abundant.
Students are able to sample 12 cheeses that they don't know. They try and decipher what the cheese is or at least what category it comes from based on the descriptions they were given. After they have made their guesses, then we discuss them and I let them know what they were tasting.
Most students discover that they really like a cheese that they may not have ever tried before. Some go and buy the cheese after this activity and will tell me about it later in the semester. Overall, this is one of the students' favorite part of the unit.
I had a contest in my Food for Teens class, which had sophomores through seniors. They had a blast with the contest. They needed to research and pick cheese(s), bread and accompaniments and present a half sandwich to each of the judges.
Name ______________________________________
Cheese Research Using the Milk Marketing Board of Wisconsin website. http://www.eatwisconsincheese.com Answer the following questions.
Read about the History of Wisconsin Cheese. Summarize what you read and put the important points in outline form, starting in 1841. Must include at least 10 facts/ important points.
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Read through the eight steps on how cheese is made. You may watch the video as well. Put in your own words, the steps included in this process.
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Read through the information on Wisconsin Master Cheese Makers. Why would you like to select a cheese made by a Master Cheese Maker?
Use the drop down menu, Select a type of cheese and a Cheese Maker. Read about the Cheese Maker and the cheese(s) they make, the company/cooperative. Summarize the information in the space below.
Using the tabs on top of the page, Select the Cheese tab, then pull down to Cheese 101. Read Cheese 101 and write key point of the information you read under each of the categories
Choosing
Handling
Cutting and Trimming
Cooking
Storage
Freezing
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Under the Cheese tab, pull down to read Cheese varieties‐ Cheesecyclopedia. Read through several categories/ varieties and find cheeses you would like to use in a grilled cheese sandwich. List and describe at least four (4) varieties.
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When you find terms which need clarification, use the Cheese Glossary.
Notes:
Under the Recipes tab at the top of the page, pull down to the Grilled Cheese Academy. Listen to the video and slides of the 30 different sandwiches.
Read through the topic below and make notes you will need when you create your sandwich for the Great Grilled Cheese Challenge.
Cheese Tips
Bread and Butter Tips
Cooking Tips
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Names ______________________
Create the "Best Grilled Cheese Sandwich"
Name your sandwich ________________________
Description of your sandwich – Including bread, cheese(s), condiments
Ingredients/ amounts for your sandwich
Requirements: Two pieces of bread
List of ingredients/amounts
Do not exceed 3 kinds of cheese
Directions for assembly
Directions for cooking
List of Ingredients: Be sure to include specifics and amounts
Directions for assembly:
Directions for cooking:
How will it be served: List accompanying food items, including beverages, etc. On the back of this paper, draw thecorrect place setting, including table covering.
Directions: Visit the Wisconsin Cheese website (www.eatwisconsincheese.com) and click on the tab titled Cheese, then click the sub category Cheese Varieties – Cheesecylopidia. Complete the remainder of this table for the 10 cheeses we sampled today.
Name Origin Appearance Texture Flavor Type Serving?
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Name;_______________________
The Cheesiest Challenge
Goal: It is your goal to create the cheesiest dish of the class. How? First, start by thinking of a dish you
have had that incorporates a lot of cheese. Second, see if you can “spruce” this recipe up by altering some
ingredients so it is even cheesier. Lastly, create the dish and fill out this sheet.
Name of Recipe:__________________________________________________________________
List the types of cheese this dish includes and indicate the type of cheese it is(Blue, hard, semi‐hard, semi‐
We used all different kinds of WI cheese for cheese tasting. Students went around the room tasting all the different cheeses and charting their flavors and consistencies. Then students researched and developed recipes that would enhance and showcase the various flavors of cheese, with each group picking one of the recipes to prepare during lab the following week. It was a great success and something we hope to do again.
Students in Family and Consumer Sciences 7 used cheese in their taco lab where they demonstrated proper food safety and sanitation with the 4 C's of food safety.
All the cheeses we used were from Lynn Dairy in Lynn, WI.
Our Foods Classes used the money to buy wonderful Artisan Cheeses from our own Carr Valley Cheese Store. I purchased cheese that the students had not ever tried and we had a taste test and a score guide, so they could be a judge for a day. We also watched a cheese making dvd and talked about our local cheese factories showing them the map of Wisconsin with all of them listed.