Term 3: Weeks 5+6

FOCUS / ARONGA learning intentions:

• We are FOCUSING... on identifying and comparing food compounds and how they influence cultural dishes taste and texture
• We are FOCUSING... describing and choosing different methods to cook foods

Learning Intention:

Understand how pH of food compounds react and can influence the taste, smell and texture of food.

Paearu Angitu / Success Criteria: I can/have...

• Use universal indicator and pH paper to measure pH 
• Identify if foods are acids or basic using the pH scale
• Describe how acids and bases can work together to influence the taste, smell and texture of food
• Explain what neutralisation is
• Extension: 
• Keywords: pH, pH scale, acid, basic, neutral, universal indicator, neutralisation