Activity: What products can be frozen with nitrogen

3rd. Be one step ahead of the students – Teach students the other skills they need to be creative.

Example: Skills such as lateral-thinking, visual reading, out-of-the-box thinking, copywriting, artistic creativity, problem-solving, analytical mind, and divergent thinking.

Nitrogen, different food products and liquids
DescriptionVET students (Cooking students) are learning about the concept of freezing with nitrogen.
The activity is planned for two lessons.

It consists of 3 parts: Reading and cognition, application of skills and use of creative expressions, as well as a practical activity.
1. Before starting, prepare all the needed equipment:
1st lesson only food products (placed in unspecified places, in the refrigerator, or simply on the main desk) and for visualization nitrogen.
2nd lesson food products selected by students and nitrogen for each student group.

2. Ask your students one question to get them started, “What products can be frozen with nitrogen?” (Do not expect an oral answer from them)

3. Invite students to find grocery products around them, in the classroom or at home, that can be frozen with nitrogen and ask them to make a list as long as possible with them. Time 20 min. (The limit is that they can only use what they have in the classroom (laboratory class) at the time or at home if the task is virtual.)

4. Within 15 min before the end of the lesson students inform the teacher about the list they managed to compose. The students come up with a list of things that they will test to freeze them with nitrogen: water, juice, vinegar, milk, egg, berries, fish, vegetables, fruits, yogurt, and defrosted meat.

5. Announce the home task: “Everyone has to prepare an opinion presentation about the selected products and 2 days before the next lecture must name 1 product in the list that you choose as the real one, which freezes in contact with nitrogen and does not change its consistency and taste.”

6. At the next lesson, students began with applying the knowledge of working with nitrogen in practice freezes the selected food product according to the teacher’s instructions.

7. Discuss their findings and freezing results to have engaging conversations about why they cannot freeze the fresh eggs in shells, fresh vegetables, dairy products, egg-based sauces & thawed meat.
Objective– Expanding the circle of thinking
– Creation of new materials
– Literacy of reading skills in interaction with creativity