🍄 Part 1: Identifying and Describing Fungi Types

1. Circle the correct answer: Which of these is NOT a characteristic of fungi?

They have cell walls made of chitin

They can photosynthesise like plants

They reproduce using spores

They are decomposers

2. Match each type of fungi with its food use:

1. Yeast

2. Button mushrooms

3. Penicillium

4. Aspergillus

A. Blue cheese production

B. Bread and alcohol fermentation

C. Soy sauce and miso

D. Fresh eating and cooking

3. Describe the structure of yeast cells and explain how they differ from mushroom fungi:

4. Draw and label a simple diagram of a mushroom showing the cap, stem, and gills:

🌱 Part 2: Ecological Roles and Food Production

5. Check all the ecological roles that fungi play in nature:

Decomposing dead organic matter

Forming symbiotic relationships with plant roots

Producing oxygen through photosynthesis

Recycling nutrients back into the soil

Helping plants absorb water and minerals

6. Fill in the blanks about fermentation:

Fermentation is a process where fungi like ________ break down sugars to produce ________ and carbon dioxide. This process is essential for making foods like ________, beer, and wine. The carbon dioxide produced helps bread to ________.

7. Explain why fungi are important for food security and sustainable agriculture:

🌿 Part 3: Cultural Significance - Māori Food Traditions

8. Research and describe one traditional Māori use of fungi (kīnaki or other fungal foods):

9. How do traditional Māori practices of using fungi demonstrate sustainable resource management?

10. Circle the correct answer: What principle guides traditional Māori harvesting of natural resources like fungi?

Take as much as possible when available

Only harvest what is needed and leave some for future generations

Harvest only during certain seasons

Only elders can harvest fungi

⚠️ Part 4: Safety Measures for Handling Fungi

11. Check all the safety measures you should follow when handling fungi:

Wear gloves when handling unknown fungi

Never eat wild mushrooms unless identified by an expert

Wash hands thoroughly after handling any fungi

It's safe to taste any mushroom to identify it

Store fungi samples in clean, labelled containers

12. Why is it dangerous to eat unidentified wild mushrooms?

13. List three safety rules for working with fungi in the laboratory:

1. ________________________________

2. ________________________________

3. ________________________________

🔬 Part 5: Research Task - Fungal Foods in New Zealand and Globally

14. Research and complete the table below with information about fungal-based foods:

New Zealand Fungal Foods:

Food name: ________________________

Type of fungi used: ________________________

How it's made: ________________________

Nutritional benefits: ________________________

Global Fungal Foods:

Food name: ________________________

Country of origin: ________________________

Type of fungi used: ________________________

Cultural significance: ________________________

15. Choose one fungal-based food and explain its production process:

16. What are the environmental benefits of eating more fungal-based foods compared to meat?

📝 Part 6: Observations and Reflections

17. Record your observations from examining fungi samples in class:

Yeast under microscope:

Shape: ________________________

Size: ________________________

Other observations: ________________________

Fresh mushroom examination:

Colour: ________________________

Texture: ________________________

Gill pattern: ________________________

Smell: ________________________

18. Reflection: Why are fungi important in our diet and environment? Write a paragraph explaining your thoughts:

19. What surprised you most about fungi during this lesson?

20. How might fungi help solve future food security challenges?

Fungi as Food

Fungi as Food

🍄 Part 1: Identifying and Describing Fungi Types

🌱 Part 2: Ecological Roles and Food Production

🌿 Part 3: Cultural Significance - Māori Food Traditions

⚠️ Part 4: Safety Measures for Handling Fungi

🔬 Part 5: Research Task - Fungal Foods in New Zealand and Globally

📝 Part 6: Observations and Reflections

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