Cooking and Baking with Children – Teaching Science

Cooking and baking are my favorite science experiments with children. When else can you take a few items (for instance, flour, rolled oats, brown sugar, cinnamon, butter and apples), mix, add heat and be able to eat your end product (apple crisp)?
Science of cooking

Here is another way we can use the Around the World Recipe download that we are giving away on our Facebook site (https://www.facebook.com/educationtreasures). If you haven’t already done so, just like the page and then download the Recipe book under free eBook.

Cooking with children provides an opportunity to enhance numerous science skills. A discussion about hygiene when handling food could lead to learning about germs and cross contamination. Ask leading questions as you work together; why is it okay to eat cooked egg but it is not recommended to eat raw egg?
Encourage the children to use all their senses: smell the nutmeg; feel the rice; hear the sizzling; see the cake rising; taste the result. Point out chemical reactions and ask more questions. Why do you add warm water and sugar to yeast? How does yeast grow? How do you stop it from expanding? And how does baking powder and baking soda work? What about crème of tartar? How does heat make a difference? Have the children predict what will happen and note changes in texture, consistency, size and colour.
Take the opportunity to talk about the importance of nutrition and the different food groups. Discuss how our food is grown and processed. Where does sugar come from? What about milk and cheese?
The opportunities for learning are endless. Don’t think you have to have all the answers either. Research is another important facet of science.

Have fun and remember to post your creations on Pinterest

Bart

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