This field trip was created by Eduardo Peirano.
- Understands essential concepts about nutrition and
- Understands and applies basic and advanced properties
of the concepts of measurement.
- Understands basic concepts about the structure and
properties of matter.
- Understands energy types, sources and conversions,
and their relationship to heat and temperature.
- Understands the nature of scientific inquiry.
This field trip about Bread Baking utilizes Internet resources
to introduce the principles, tools, and techniques of bread
making. It is designed for elementary school children in grades
4-6 but is appropriate for students of many ages. (Please
note that there are important safety issues in baking and
take appropriate measures to ensure safety, especially with
elementary school children.)
Bread making and sourdough preparation are two lab activities
that can result in several experiments. Measurement of the
properties of the dough during the bread making process can
be done using readily available tools. This offers a convenient
way to introduce scientific research to your students because
they will be measuring the results of their bread making experiments,
while their mothers, in their kitchens, just follow recipes,
most of which do not have any scientific background, and they
do not control the variables that can affect their work. Teachers
can also introduce nutrition issues while talking about the
recommended cereal servings in the food pyramid.
There are many ways to be creative with breads and bread products.
Almost every family magazine has a bread recipe of some type
and there are thousands of bread recipes available. Since
bread can be made with just a few simple ingredients (usually
flour, liquid, leavening and salt), one way to be creative
is to add more ingredients to make specialty breads. But basic
ingredients can be varied too and it is a good idea to discover
what their basic role is in bread baking so that good products
can come from creative experiments.
Learning to make bread is a fun activity. This module will
help students better understand the practical application
of reading and math in a daily living skill and teach them
to work cooperatively with fellow classmates in order to complete
a task. Dough can be molded into different shapes to exercise
artistic skills of the students. Measuring dough's extensibility
and elasticity is appropriate to introduce students to the
science of deformation and flow of matter.
This module will also be appropriate for those teachers who
need to introduce microbiology to the students. Students can
even have their own wild yeast and bacteria and monitor their
growth during preparation of a sourdough starter.
The Internet is rich with sites that will enhance this unit
for any level of student. Information about wheat, yeast and
bread-making itself will add to the study of this fascinating
Students can learn about the following topics in this field
- Wheat Grain
- Types of Wheat
- Flour Milling
- Types of Flours
- History of Bread Making
- Types of Breads
- Bread Machines
- Dough Modeling
- To learn social facts about
wheat, flour and bread
- To practice conversion of recipes,
and to work with fractions
- To assess dough properties,
to monitor fermentation and assess bread quality
- To learn how to measure ingredient's
volumes and weights
- To practice the Food Guide Pyramid
- To develop creative skills,
kneading and modeling dough, to make different types of
breads and shapes.
- To learn about different types
of breads and other cultures and countries (search for ethnic
breads: french, rye, etc.)