Full lesson	Create for a teacher a set of content for giving a lesson, beginning with the lesson plan. Each new block of materials must begin with an H1 heading (other subheaders must be H2, H3, etc). When you describe required pictures, write those descriptions in curly brackets, for example: {A picture of a triangle}
Which subject	Food technology
What topic	Sensory evaluation
What length (min)	30
What age group	Doesn't matter
Class size	20
What curriculum
Include full script
Check previous homework
Ask some students to presents their homework
Add a physical break
Add group activities
Include homework
Show correct answers
Prepare slide templates
Number of slides	5
Create fill-in cards for students
Create creative backup tasks for unexpected moments

Lesson plan

Lesson Plan: Sensory Evaluation in Food Technology

Topic

Sensory Evaluation

Objectives

• Understand the concept of sensory evaluation and its importance in food technology.
• Identify and differentiate between the five senses used in sensory evaluation.
• Learn how to conduct a basic sensory evaluation of food products.
• Develop critical thinking skills by discussing sensory attributes and preferences.

Materials

• Various food samples (fruits, snacks, beverages)
• Tasting cups
• Score sheets for sensory evaluation
• Pens or pencils
• Whiteboard and markers

Grade/Age Group

• Middle School to High School (Ages 11-18)

Subject

Food Technology

Class Size

• 20 students

Lesson Duration

• 30 minutes

National Curriculum Standards

• Aligns with National Science Education Standards regarding scientific inquiry and the nature of science, as well as addressing understanding and applying the food science principles.

Lesson Structure

Step Number	Step Title	Length (minutes)	Details
1	Introduction to Sensory Evaluation	5	Introduce the concept of sensory evaluation, discuss its importance in food technology, and the five senses used in assessing food.
2	How to Conduct a Sensory Evaluation	5	Explain the process of conducting a sensory evaluation, including preparing the samples and filling out score sheets.
3	Tasting Session	15	Distribute food samples to students, allowing them to taste and evaluate each sample using score sheets to note their observations.
4	Group Discussion	4	Facilitate a discussion on the sensory attributes they noticed, preferences, and any variations among their assessments.
5	Wrap-Up and Homework Assignment	1	Recap the key points of the lesson, distribute the homework assignment, which involves keeping a sensory diary of foods tasted at home for the next class.

Homework

• Students will complete a sensory diary where they will document their observations and preferences for three different foods they consume at home before the next class. The diaries will be collected for assessment without any presentation required.

Assessment

• No formal assessment during the lesson; however, students' sensory diaries will be reviewed to ensure understanding and application of sensory evaluation principles.

Additional Notes

• Ensure all food samples are allergy-friendly and have been checked for any potential allergens prior to the lesson.
• Be mindful of food safety and hygiene while conducting the tasting session.

Lesson script