Meal Planning Document

Make a copy of the following document and attach it to the google classroom assignment
named Meal Plan. Name it Meal Planning_Group Members. Also, make sure to share the
document with all of the group members.

THE MEAL - OVERVIEW (READ AS A GROUP)

In groups, you will collaborate on a multi-course dinner that shows your enduring
understandings from Chemistry and Humanities. This meal is the project AND the exhibition,
and your diners/audience should learn about the science of the ingredients or cooking process
and the ethics of sourcing your ingredients. ​The meal will happen after All-School
Exhibition, between May 17 and May 23​, depending on your group’s scheduling logistics.
YOU WILL PLAN ALL ASPECTS OF THE MEAL BEFORE YOU LEAVE FOR LINK​.

Group Member Names:

Caleb, Sydney, Robbie, John, Anika

Meal Plan: ​(review together)

Groups of 5-6 have to ​plan, prepare, serve, analyze and evaluate​ a 4-course dinner that
includes an appetizer, soup or salad, a main course, a dessert, and a beverage.

You should all work together to plan a cohesive meal, but for the actual preparation and
exhibition of learning, you will divide and conquer the different courses. It does not necessarily
have to be divided up one person per course; you can figure out what works best for your group.
You will also work together to serve the meal to your invited guests whilst showing off your shiny
new content knowledge. ​ All the courses of your meal should be connected by a theme of
some sort.

Record your meal plan ideas here:

An Appetizer or Amuse John’s Chips Salsa

Bouche

Soup or Salad (with a Salad

dressing)
 A Main Course (with two Burrito/Taco Bar! A variety of add-ons allows one to
components... A starch and a choose what to include in their burrito. This way ethics
protein? Entree with a side?) are not being compromised.

A Dessert Brownies and Cookies

Beverage (no alcohol!) ok no Freshly made lemonade

alcohol

Question Preparation:
Spend time as a group answering the following questions. Be thorough and specific.

For chemistry, your meal service should answer the questions….

1. How can food’s energy content, nutrition, texture, taste, etc. be explained in terms of the
atomic, molecular and macromolecular structure of the food?

The way the atoms in food bond together influences foods nutritional value, its energy
content, the texture, and the way it tastes.

2. How does cooking transform food and how can these transformations be understood as
chemical processes?

Cooking food causes it to undergo chemical changes, these alter the properties of the food.
Actions such as frying, and baking, through heat, alter the chemical formations of the
ingredients.These chemical processes allow us to manipulate the way our food tastes and
looks.

3. How can one design an experiment to measure the effects of changes to a recipe on the
qualities and desirability of a finished product both quantitatively and qualitatively?

After the desired quantitative and qualitative properties are determined, one needs to have an
experiment that tests a quantitative property, which is a precise measurement. They also need
to design a taste test/ experiment that measures a quality.
For Humanities, your meal service should answer the questions...
1. How does food in America get from the source to your plate?SPACE SHIP

After food in America is grown or raised, industrially processed or not, it is packaged and
transported via truck, car or plane to a market or restaurant where consumers can purchase
it. If purchased at a market, the buyer of the food will then transport it to their plate by walking
and or driving it home.

2. How is your food ethic manifest in the decisions you made around your meal?

By having a burrito bar, people can choose what they want to eat. That way no food ethics are
compromised. We are giving everyone the opportunity to eat what it is they can and want to.

3. Locally and globally, how is our modern food system impacting agriculture, human
health, food safety, food availability, the environment, and society?

Diets, the choice to be vegan or vegetarian are all choices we make based on our health, what we want to
eat, or what we can only eat. Local communities are supported by a wider range of organic systems and
industrial, whereas large cities are supported mainly industrially. With local farms and access to processed
foods in a grocery store, humans have the opportunity to choose what they want to eat. Society is benefited
by the availability of so many products, making it hard for them to run low on food. Modern organic farms
help sustain the environment by supporting “natures way of doing things”.

Meal Logistics
In the past students have used their own homes, the fairgrounds which has a kitchen and
tables, but must be reserved, or an outdoor communal location. All options are on the table it
just has to work for everyone in the group.

Location Date Time

Triangle Park 5/21/19 After school

Other Logistics:
Who is doing what? Shopping, cooking, setting up the tables, bringing the silverware and
plates? What do you want the aesthetics of the space to be like? Who will you invite (2 people
per person)? Etc… Plan ahead as much as you can so that this exhibition rolls smoothly. And
so we can have some fun sharing a meal with our community!

Shopping- Everyone.
Meat & Brownies- Sydney
Chips and Salsa- John
Taco Salad and plates- Robbie
Veggies, tortillas and Beans- Caleb
Lemonade and Cookies- Anika

DOCUMENTATION: ​The meal should be well documented for your DP’s, your memories, and
submission to your teachers. Someone should be taking pictures and/or video! As a team figure
out what this will look like and who is doing what.

Everyone will be taking pictures/videos of the process.