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Candy Culture Booklet Form C an dy culture and Crevayti it Ag in the Classroom Illinois Farm Bureau® 1701 N. Towanda Ave. Bloomington, IL 61701 (309)557-3334 Fax (309)557-2641 www.agintheclassroom.org Candy College® Library c/o Chocolate Research & Confection History Library 109-125 South Court Street Robinson, IL 62545 (618)546-1558 or (312)388-0656 Fax (618)546-0182 Illinois Center for Food Safety and Technology 6502 South Archer Road Summit-Argo, IL 60501-1933 (708)563-8271 Fax (708)563-1873 www.foodsafety.iit.edu FSAT3371CP05/02 Candy culture and for Chocolate – Scented Play Dough -1 1/4 cup flour -1/2 cup cocoa powder r i -1/2 cup salt ayi -1/2 T. cream of tarter evt t -1 1/2 T. cooking oil C -1 cup boiling water -bowls A teaching unit created by the Illinois Ag We suggest that you make your own “Candy, -mixing Spoons -airtight container in the Classroom Program of the Illinois Culture, and Creativity” kit using this lesson -plastic spoons ® ® Farm Bureau , the Candy College Library, plan booklet, the “Agriculture: Where Candy ACTIVITY OUTLINE Chocolate Books and the Illinois Center for Food Safety Comes From” reference booklet, materials Read a book about how chocolate is produced. TRADING COCOA BEANS In Ancient Central America, people used Cacao Beans as currency. The and Technology. for the lessons, and selected books, videos, Yummy, Edible Dirt! Spanish colonists exported the beans to Spain, where as late as 1545, they and brochures. 1. Line an 8 inch plastic or clay flowerpot with foil. were still being traded. Here is a table showing how much certain items cost 2. Crush one large package of Oreo cookies and set aside in cocoa beans. 3. Put aside for later 3/4 lb. Package of gummy worms, 1 package minia- 200 beans = male turkey ture chocolate chips and some green- colored coconuts 100 beans = daily wage of a porter 4. Cream together 4 tbs. butter or margarine, 1 8oz. Package cream cheese 100 beans = female turkey and 1 cup powdered sugar. 100 beans = rabbit 5. Mix together 3 1/2 cups milk, 2-3 oz. Packages vanilla instant pudding, 30 beans = small rabbit and 12 oz. whipped topping. 3 beans = turkey egg 6. Add the creamed mixture and the pudding mixture together. Mix well. 3 beans = avocado 7. Place the whipped topping lid in the bottom of the flowerpot. 3 beans = fish wrapped in maize (corn) husks 8. Bottom layer (Parent Material)- Begin with a layer of crushed cookies. 1 bean = tamale Then mix chocolate chips with half of the creamed pudding mixture and Have students take 400 beans to market. Can they buy 1 male turkey, 1 Lessons in this Booklet smooth it over the cookies. female turkey, 3 small rabbits, one turkey egg, and one tamale? What would 9. Second layer (Subsoil)-Add more crushed cookies, than a creamed pud- they decide to buy with any leftover beans? ding layer and the gummy worms. (Save one worm for the top layer!) 10.Top layer (Topsoil)-Finish with a layer of crushed cookies. Sprinkle with DISCUSSION QUESTIONS: green coconut for “grass” and poke a gummy worm through the top to 1. How is chocolate produced? Lesson 1: Candy Ingredients .................................. Page 3 peek out of your ‘soil’. Refrigerate over night. 2. What types of careers are involved in chocolate production and sales? 11.Enjoy the soil! 3. Where did chocolatl originate and how did it travel to other countries? 4. Why do you think cocoa beans become a form of currency? (possibly Lesson 2: Candy and Culture ................................. Page 5 Chocolate – Scented Play Dough because they’re valuable, small, and easy to carry and count). 1 1/4 cup flour 1/2 cup cocoa powder RELATED ACTIVITIES: Lesson 3: What’s in a Tootsie Roll® Label? ............. Page 8 1/2 cup salt 1. Visit an online Exploratorium about Chocolate at http:// 1/2 tablespoon cream of tarter www.exploratorium.com/exploring/exploring_chocolate/index.html. 1 1/2 tablespoons cooking oil 2. Take an online tour of the Hershey Factory by visiting Lesson 4: Candy and Food Safety .......................... Page 10 1 cup boiling water www.kidztown.com/factorytour.shtml. 3. Play “Name That Candybar” by visiting www.sci.mus.mn.us/sln/tf/c/ Mix the dry ingredients. Add the oil and boiling water. Stir quickly, mixing crosssection/namethatbar.html and looking at the candybar cross-sections. Lesson 5: Make Your Own Gumdrops: well. When cool, mix with your hands. Store in an airtight container. 4. Visit the Field Museum in Chicago or learn about their Chocolate Exhibit The Story of Sugar ................................. Page 14 online at www.fieldmuseum.org/chocolate/education.html Page 5. Ask the students to research the “Cocoa Belt.” Where is it on your class- 2 room globe? What is the average temperature in the countries in the Lesson 6: Peanut Candy ........................................ Page 16 Cocoa Belt. How much rain do countries in the Cocoa Belt receive? SOURCES -“Teaching with Chocolate,” Terese A. D’Amico Lesson 7: Chocolate History and Activities ............. Page 18 - Bon Appétit, December 1991, page 200 -“Consumption of Selected Ingredients by the U.S. Confectionary Industry,” LEXIS-NEXIS® Statistical -Creative Classroom, September/October 2001, page 47-50 -“Chocolate Theme,” ChildFun.com® -“A History of the American Candy Bar,” www.rcaphila.org/ AmericaCandyBar.asp LESSON 1 - Candy Ingredients LESSON 7 - Chocolate History and Activities A LESSON ABOUT THE PRODUCTION, SMELL, AND TASTE OF -“No-Nut Peanut” teachers kit for grades 3-5, American Peanut Council CANDY INGREDIENTS. OTHER RESOURCES -The American Peanut Council: www.peanutsusa.org.uk/ Subjects: Science, Social Studies, Nutrition, Language Arts, -The Peanut Institute: www.peanut-institute.org Fine Arts A LOOK AT HOW CHOCOLATE GROWS AND CHOCOLATE Illinois Learning Standards: 3.A.2; 3.B.2a; 3.B.2b; 3.B.2c; 3.B.2d; 4. Ask the students to write down how their ingredients will be transported to HISTORY. 3.C.2a; 3.C.2b; 4.B.2a; 5.A.2a; 5.A.2b; 5.B.2a; 5.B.2b; 5.C.2a; the United States. You may want to use the information in the 5.C.2b; 12.A.2a; 12.B.2a; 12.B.2b; 13.B.2a; 13.B.2b; 13.B.2c; “Introduction” part of this lesson for the students to refer to for exports. Subjects: Math, Science, Social Studies 13.B.2e; 15.A.2a; 15.D.2a; 16.A.2a; 16.A.2c; 16.C.2b(US); 5. Ask the students to draw a flow chart of the process that the ingredients Cacao flowers on the cacao trees are pollinated by midges, which are tiny 16.D.2c(US); 16.E.2b(W); 17.A.2a; 17.A.2b; 17.B.2a; 17.C.2b; will go through to be made into candy. Illinois Learning Standards: 1.A.2a; 6.B.2; 6.C.2a; 7.A.2b; 12.A.2a; flies. They live and breed in the decaying leaves and pods around cacao 18.C.2; 22.a.2b; 23.B.2; 26.B.2b; 26.B.2d; 27.A.2a; 27.B.2 6. Each student can give a presentation about their candy and how it is made. 12.B.2a; 12.B.2b; 13.B.2a; 13.B.2b; 13.B.2c; 16.C.2b(W); trees. The midges are only 2-4 millimeters long, but they beat their wings The entire class can vote on their favorite candy from these presentations. 16.E.2b(W); 17.A.2a; 17.A.2b;17.B.2a; 17.C.2a; 17.C.2b; 17.C.2c 1000 times a second. INTRODUCTION: Candy ingredients are grown and processed around the world. Illinois agri- DISCUSSION QUESTIONS: INTRODUCTION Cacao trees have pods, each with 20 to 40 almond-sized beans. It takes culture accounts for many candy ingredients that may surprise you such as 1. How is Illinois agriculture different than agriculture in other parts of the Did you know that chocolate means ‘the food of the god’? Theobroma cacao almost 400 cacao beans to make a pound of chocolate liquor. The pods are corn, soybeans, milk, sugar, eggs, and honey. For more information about world? (crops, climate, processing, technology) is the scientific name for American’s favorite type of candy. ‘Theo’ is a Greek harvested with a machete and then broken apart to retrieve the cacao bean. the sources of candy ingredients, see the accompanying book with this unit 2. What is an emulsifier? (soy lecithin) word meaning ‘god’, while ‘broma’ means the food of the gods. The beans then must be fermented, dried, and shipped at chocolate factories “Agriculture: Where Candy Comes From.” 3. Why is foreign trade important to the candy industry? in burlap bags. At the chocolate factory, cacao seeds are roasted, cracked, 4. Name three types of nuts used in candy. Cacao beans were used in a spicy drink (called chocolatl) by the Ancient Az- fanned, winnowed, and then ground into chocolate liquor. Chocolate liquor MATERIALS: 5. Name three types of oils used in candy. tecs. Aztec traders got cacao beans from the Mayan lands and hauled it to is used to make chocolate. Some chocolate liquor is pressed to remove co- -Smell/Taste Testing Materials: almonds, carob chips, carob powder, their capital. Since the beans were used for money, warriors had to accom- coa butter and further processing turns it into cocoa powder. coconut, corn syrup, corn oil, corn starch, cottonseed oil, eggs, honey, maple RELATED ACTIVITIES: pany the traders to protect them from thieves. When Cortés and his Spanish syrup, milk, mint, molasses, peanuts, pecans, salt, soybean oil, sugar, 1.
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