Gemischte Käsestapel

Pupils can describe the influences of relevant technical production processes on the product characteristics and food quality in the area of cheese production.

FächerCLIL, Ernährung und Lebensmitteltechnologie
Erstellt vonMag. Birgit Hermann 
Dauer1 UE
Schulstufe12. Schulstufe
KompetenzenPupils can describe the influences of relevant technical production processes on product characteristics and food quality in cheese production. 
LernzielePupils should improve their English vocabulary on the topic of nutrition and food technology and should understand the process of cheese production.
ZusatzinformationenLernpaket zum Ausdrucken: Student's version​​​​​​​ | Teacher's version​​​​​​​​​​​​​​​​​​​​​

Activity 1

Use the following homepage "Milk Facts"​​​​​​​ and answer the questions below.​​​​​​​​​​​​​​

  1. What determines the type of cheese? 
  2. What kinds of milk can be used to make cheese? 
  3. What categorization is cheese subject to? 
  4. What special microorganisms are added to obtain special colours and flavours? 
     

Activity 2

Arrange the production steps of cheddar cheese in the right order. ​​​​​​

Activity 3

Definitions of cheddar production ​​​​​​​

Select the correct word from the previous activity for each definition.