Download Activity Booklet: Mushrooms – Food in the Cafe, Fun in the Class

Mushrooms
Fun in the Class Teacher Resources
White | Crimini | Portabella
Mushrooms
In Schools
Part 1
Activity: Mushroom Spore Print
Materials Needed:
• White Mushrooms
• Portabella Mushrooms
• Oyster Mushrooms
• Shiitake Mushrooms
Teaching and Learning Strategies:
Some mushroom spores are white: others are yellow, pink, purple, black or brown. If you want to see this for yourself, make “spore prints” of as many different kinds of mushrooms that you can find.
1. Take each mushroom and pull off the stem.
2. Put the cap on a piece of paper, half white and half black, with the gills resting on the
paper. (Black paper is needed in case the spores are white, and white is needed in case
the spores are dark-colored.)
3. Cover the mushroom with a glass containing a tiny piece of wet cotton.
4. In an hour or two, lift up the glass and mushroom cap. Enough spores will have fallen on
the paper to make a print.
5. If you spray the print with lacquer, you can keep it as a record.
2
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: Fungi-Vocabulary
Materials Needed:
• List of Vocabulary words: Fungi-Vocabulary (page 4).
Teaching and Learning Strategies:
1. Teacher gives students the vocabulary list, Fungi-Vocabulary (page 4).
2. Teacher leads a class discussion about the terminology to be used in this resource.
3. Teacher creates a word board or list to be used while doing the mushroom activities. Note: As students learn new words, they should add them to their list.
4. Using the list of vocabulary words, individually students can complete the crossword.
Assessment and Evaluation Strategies:
Teacher marks the Crossword for completion.
Crossword Answers:
Across
3. Chlorophyll
4. Substrate
5. Antioxidants
7. Harvesting
8. Fungi
3
Down
1. Compost
2. Photosynthesis
6. Spawn
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: Fungi-Vocabulary
Fungi-Vocabulary
The following vocabulary words are used throughout this resource.
• Antioxidants protect against cell damage in your body.
• Casing is a layer of peat moss, with limestone added, which is spread over the substrate. The mushrooms grow through this casing.
• Chlorophyll is the green coloring matter or parts of plants.
• Compost is a mixture of organic matter (farm or garden) to produce soil in which to grow plants.
• Dietary fibre is a form of carbohydrate, but it does not give our bodies energy. It is made up of plant materials. Fibre is found in vegetables, fruits, legumes, and grain products.
• Flush is the growth of a crop of mushrooms that occurs in a short period of time. Usually there are three separate flushes in one crop.
• Fungi are neither plants nor animals. They feed on organic matter.
• Growing Room is the climatically controlled room where the mushrooms grow.
• Harvesting is the picking or cutting of the mushrooms at the end of the growing period.
• Mycelium are web-like fibres which attach to the substrate. These fibres carry the nutrients needed by the mushrooms to grow.
• Pasteurization is the process of creating a clean substrate by heating the substrate to destroy any weed seeds, insect eggs or unwanted micro-organisms.
• Photosynthesis is the process by which green plants use the energy from the sun to make substances from carbon dioxide and water.
• Pinning is the growth of the mushroom up and through the casing layer. It is refered to as pinning because the tiny mushroom caps look similar to pin heads.
• Spawn is sterilized grain inoculated with mushroom spores. This is the “seed” used to grow the mushrooms. Spawn run is a period of time when the humidity, carbon dioxide, and temperature levels are controlled to grow the web-like mycelium.
• Spent Compost is the used substrate after the mushrooms have been harvested. It is recycled as a soil enhancer.
• Substrate is the composted waste products used to provide the mushrooms with all the nutrients needed to grow.
4
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: Fungi-Vocabulary
Complete the Crossword
Across
3. The green coloring matter or parts of plants.
4. The composted waste products used to
provide the mushrooms with all the nutrients
needed to grow.
5. _________ protect against cell damage in
your body.
7. The picking or cutting of the mushrooms at
the end of the growing period.
8. Neither plants nor animals. They feed on
organic matter.
5
Down
1. The mixture of organic matter (farm or
garden) to produce soil in which to grow
plants.
2. The process by which green plants use the
energy from the sun to make substances from
carbon dioxide and water.
6. _______ is the “seed” used to grow the
mushrooms.
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: Mushroom Anatomy
Students will learn about the different parts of a mushroom
and create their own labelled diagrams
Materials Needed:
• Portabella mushrooms (1 per two students)
• Magnifiers (1 per two students)
Teaching and Learning Strategies:
1. Students work in pairs.
2. Teacher distributes the Portabella mushrooms (1 per two students).
3. Teacher discuss the different parts of the mushroom while students follow along (page 7).
4. Individually, in their notebooks, students draw and label a Portabella mushroom.
Assessment and Evaluation Strategies:
Teacher marks mushroom drawing for completion.
Enrichment Activities:
1. Working in small groups, students design and carry out an experiment to determine if fresh Agaricus mushrooms absorb water. Students present the results of their experiment to the class.
2. Students will take what they learned about the different parts of a mushroom and complete the “Out of Place” worksheet. Teacher marks worksheet for accuracy.
1. eggs, seeds; 2. stems, hats; 3. sunlight, leaves; 4. light; 5. roots, stem; 6. cap, sac; 7. stalk, roots;
8. cap, mycelium; 9. rooms.
6
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: Mushroom Anatomy
Cap
Gills
Stem or Stipe
Spores
Cap
The expanded, upper part of the mushroom; the
cap houses the gills.
Stem or Stipe
Stipe refers to the stem or stalk-like feature that
supports the cap of the mushroom.
Gills
Gills, or lamellas, are the ribs under the cap
of an agaricus mushroom. The gills are where
mushroom spores grow.
Spores
A spore is a mushrooms equivalent to a seed.
Each mushroom can produce over one hundred
million spores.
7
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity:
Mushroom Anatomy - Out of Place
Underline the words that DO NOT belong:
1. Mushrooms have—eggs, seeds, spores.
2. Mushrooms have—stems, stalks, hats.
3. Mushrooms need—sunlight, food, leaves.
4. Mushrooms grow in—dark, light, damp—places.
5. Some parts of the mushroom are—roots, hyphae, stem, stalk.
6. The—cap, veil, sac—is used for protection.
7. The spores develop in the—stalk, roots, gills.
8. The annulus forms on the—cap, mycelium, stalk.
9. Mushrooms come in many—colors, shapes, sizes, rooms.
8
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: How Mushrooms Grow
Students will research the stages of producing mushrooms
Materials Needed:
• Mushroom Growing Infographic (downloaded from mushroomsinschools.com)
• Mushroom Production Process (page 10)
Teaching and Learning Strategies:
1. Teacher introduces the activity, How Mushrooms Grow. Students need to be in four or five groups. They will work together for this activity.
2. Distribute the Mushroom Growing Infographic to the students to follow along while the teacher speaks about the growing process.
3.
Using the information provided, each group is going to do research on one specific stage of mushroom production (ie. spawn production, substrate or compost production, growing stage, harvesting stage, and the packaging and marketing stage). Note: The packaging and marketing stage may be included with the harvesting stage if there are not enough students for five groups.
4. Each group prepares a poster explaining the stage it investigated and presents the information to the class.
5. The posters will be displayed in the classroom and/or another location within the school.
Assessment and Evaluation Strategies:
Teacher marks the posters for completion.
Enrichment Activities:
Students will take what they learned about how mushrooms grow and complete the “What Did I Learn” worksheet. Teacher marks worksheet for accuracy.
1. Dar, damp places; 2. Kennett Square; 3. Stalk; 4. Decaying matter; 5. Mycelium; 6. Veil; 7. Kennett
Square; 8. Magical; 9. Kings and mushrooms; 10. Spores
9
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity: How Mushrooms Grow
Mushroom Production Process
1. Spawn Production
Mushrooms are fungi that originate from tiny spores. Spores are
collected and used to inoculate sterile grain seeds to produce
a product called spawn. Mushroom farmers purchase
spawn produced in sterile laboratories to be used to
'seed' the compost they prepared.
2. Compost Production (30 days).
Farmers create the food source, called substrate, by
mixing materials like waste hay, straw, water and corn
cobs. It is mixed frequently to increase the process of
decomposing by increasing the amount of oxygen. The
resulting compost is a rich organic compound needed to
provide the mushroom spawn with the necessary nutrients,
carbon and nitrogen for growth. It is then pasteurized to
keep the compost clean and free of unwanted insects, weeds
and molds.
3. Growing stage (25 days).
The spawn is mixed with the substrate and placed on trays in growing rooms. A layer of peat moss is
spread over the substrate because it helps to retain moisture. A web-like mass called mycelium spreads
throughout the substrate. Mycelium allows the mushrooms to get the nutrients from the substrate. The
growing rooms have carefully controlled temperature, humidity and carbon dioxide levels to promote
growth. Soon pin-like mushrooms appear on top of the peat moss.
4. Harvesting stage (21 days).
The mushrooms are picked by hand and quickly processed and chilled to maintain optimum condition.
Once the harvesting is completed the growing rooms are steamed at 65.5°C/150°F to eliminate pest
infestation before the substrate is removed to be sold to enrich potting soil.
5. Packaging and marketing stage (1 day).
The harvested mushrooms are immediately refrigerated and shipped to restaurants or food stores, arriving
within 24 hours of being picked. On the table mushrooms are used in a variety of dishes from pizza to
salads. Mushrooms have the ability to enhance the taste of other foods as well as being tasty and nutritious
themselves.
10
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1
Activity:
How Mushrooms Grow - What I learned
Mushrooms are a healthy food that should only be eaten if they
have been bought from a store.
1. Where are mushrooms grown?
A. Sunny fields B. Dark, damp places
2. Mushrooms are farmed in
A. Kennett Square B. Gobi Desert
3. The “stem” of the mushroom is called the
A. Cap B. Stalk
4. Mushrooms get their food from
A. Sunlight B. Decaying matter
5. The ________________ makes the food
A. Veil B. Mycelium
6. The ______________ protects the mushroom
A. Veil B. Cap
7. _______________ is the “mushroom capital” of the world
A. Pennsylvania B. Kennett Square
8. Ancient people thought that mushrooms were
A. Caterpillar cottages B. Magical
9. Ancient people fed mushrooms to
A. Kings & mushrooms B. Everyone
10. New mushrooms are made from
A. Spores 11
B. Eggs
Mushrooms: Food in the Cafe, Fun in the Class
|
Part 1