PR-6171IRE Science A STEM Approach - 1st Class
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Materials<br />
IT’S A STRETCH<br />
Lesson 6<br />
Teacher Notes<br />
<strong>Science</strong> Inquiry Focus:<br />
How do materials change when cooking?<br />
Skills Development/Working Scientifically:<br />
• Questioning and predicting<br />
• Investigating and experimenting<br />
• Analysing<br />
• Recording and communicating<br />
<strong>Science</strong> Learning Outcomes:<br />
• Pupils describe changes to ingredients after<br />
an action such as crushing, melting, cooling or<br />
slicing has been made.<br />
• Pupils identify that people use science when<br />
cooking.<br />
Technology/Engineering/Mathematics Links:<br />
• Exploring how food is prepared and what tools<br />
and equipment are used.<br />
• Referring to measurement of ingredients and<br />
time needed for cooking.<br />
Background Information<br />
• Cooking can call for many physical changes<br />
to be made to ingredients, such as dicing<br />
vegetables, slicing onions, mincing garlic,<br />
crushing nuts, blending a smoothie, whipping<br />
cream, beating eggs, melting butter, chilling a<br />
cheesecake, rolling out dough, using a cookie<br />
cutter and so on.<br />
• Some of these changes can’t be reversed,<br />
such as dicing vegetables, while others can<br />
be changed back to their original form such<br />
as melting butter which can be cooled to<br />
solidify back to its original shape.<br />
Assessment Focus:<br />
• Observe the pupil’s interaction and<br />
understanding of the results of their actions<br />
during the cooking session, and make<br />
anecdotal notes.<br />
• Use page 119 as a formative assessment of<br />
the understanding of the practical purposes<br />
of making physical changes to objects when<br />
cooking, and that the pupil can correctly<br />
identify an action that causes a physical<br />
change.<br />
Resources<br />
Viewing sample<br />
• No-bake cheesecake recipe<br />
<br />
• Cheesecake ingredients: packet of<br />
biscuits, butter, powdered gelatine<br />
(or gelatine substitute), boiling water,<br />
cream cheese, caster sugar, vanilla,<br />
cream, strawberries<br />
• Baking utensils: 20-cm round<br />
springform cake tin, jug, fork, beater,<br />
spatula, plastic knife, bowls<br />
• Sufficient copies of page 119 for pupils<br />
• Copy of recipe on page 120<br />
Prim-Ed Publishing – www.prim-ed.com 978-1-912760-15-2 <strong>1st</strong> <strong>Science</strong>: 117<br />
CLASS<br />
A <strong>STEM</strong> AP<strong>PR</strong>OACH
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