Freezie

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/freezie

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the compositional basis?Water, sweeteners (sugar, HFCS), flavorings (fruit juices, artificial flavors)
2. What is the freezing point modification?Achieved through sugar content and controlled freezing to create a slushie-like texture
3. Why is a freezie not as hard as an ice pop?Freezies have a special texture because the sugar lowers the freezing point and the freezing process is controlled so the liquid turns into a slushie-like consistency. This keeps them from becoming a solid block.
4. How do freezies stay cold?Freezies are frozen in a plastic tube that helps them stay even and cold. The tubes are chilled quickly in a freezing tunnel so the inside stays frozen but not solid.

High-Fructose Corn Syrup (HFCS): A sweetener made from corn starch, commonly used in processed foods and beverages.
Solutes: Substances dissolved in a solvent, such as sugar dissolved in water, which can affect freezing points.
Ambient Temperature: The normal temperature of the surrounding environment, not artificially heated or cooled.