As well as being great fun, bread making takes us back to the very basics of food production and to a time when a happy accident led to flour, contaminated with natural yeasts was left longer than usual on a warm day and began to rise. The cooked bread was found to be lighter and easier to eat and so a revolution in food was born.
Activity One - Looking at natural microbes
There are many microbes in the world around us which, in their quest for survival, feed off natural sugars and protein,s causing them to decay. These produce moulds and gases of which some are harmful and some are helpful.
The children can test for the presence of microbes around them by leaving bread, cheese and fruit out in the air, in a safe place, and note the changes that happen over the course of a few weeks. What we see is the microbes feeding off sugars and proteins and developing fruiting bodies which we call mould. Now mix some fresh or dried baker’s yeast with warm water and sugar and leave it somewhere warm but ventilated. After 30 minutes to an hour they should be able to observe frothing of the mixture and a pungent smell. These are caused by the production of carbon dioxide and alcohol in the process known as fermentation.
Now show the children a loaf of bread and slice it in half. What do they notice?
Ask them what they think caused the holes in bread. Keep referring to the froth on the yeast mixture and show them that when it is stirred, the bubbles disappear. Why doesn’t that happen with the bread?
Activity Two
As an introduction to bread making, read the children the story of the Little Red Hen. It illustrates beautifully the process of bread making from field to plate in order to show how cooperation can enable all to share in a reward for their combined efforts. From the book, ask the class to illustrate and label each stage of the process and display it around the class. Can they use the ideas from the book together with what they have learned to far to write instructions for the bread making process? There will be gaps but they can complete those later after the process has been completed.
Activity Three
You can also link the idea of bread making into the history topic of Invaders and Settlers.
Begin by asking the children what kinds of food invaders would eat and what kinds of food settlers would eat. Can they justify their choices with reference to how long each takes to produce? Early humans were nomadic and had a protein rich lifestyle as they killed animals from the flocks they herded or wild animals through hunting. As humans settled in hospitable areas they initially became gatherers and then found they could cultivate much of what they gathered. This meant that they would have to stay in the same place for as long as the crops took to grow and would need to spend time tending the crops during the growing season. One of the earliest cultivated crops was wheat and this was used to make bread.
Activity Four
Ask the children to bring in different kinds of bread. You may get wholemeal, granary, oatmeal, rye, soda, unleavened etc. Do an observation and taste test with them. Label headings on the board such as what it looks like, texture, size of holes/bubbles, taste, like or dislike. Be careful to check you have no celiac sufferers beforehand. Looking at the wrappers will tell them what is different about the ingredients or how it’s been cooked. From this you could discuss healthiness by looking at the nutritional information label on the bag and rank the breads in order of healthiness, deciding what it is about each bread that makes it healthy or unhealthy.
Activity Five
Making bread! Children love this and it’s easy and almost always successful. It’s even more fun when you go right back to the beginning and buy some whole wheat grains and mill them in a pestle and mortar. The children will see the white powder that is the flour and after sifting they’ll end up with nearly pure flour. This could take a very long time if you want to make all your flour this way so I’d recommend mixing some of your ground flour with commercial bread flour. At the same time you could sow some of the wheat grains in a pot or in the school garden to see how it grows.
Get the children to make us the yeast mixture as you showed them in the previous activity. It will begin frothing almost immediately and they’ll have to mix it with the flour and salt quickly. Once the dough leaves the sides of the bowl cleanly, ask the children to pick out the dough and begin kneading it. Ask them what they notice happening to the dough as they do this. The gluten in the flour is being released and making the dough stretchy. Once the dough is smooth and stretchy, put the dough back in the bowl and leave in a warm place to prove. An hour later ask the children what they notice and what has happened to the dough to make it rise. If you carefully cut a piece off using a sharp knife the children will be able to see the bubbles in the yeast. Ask them again if they can understand why the bubbles disappeared in the yeast mix yet stay in the dough. They’ll have to knead the dough again and then shape it to form their bread before proving it again. You can explain that this is to make sure the yeast and bubbles form evenly through the bread. Finally it’ll be ready for baking. Making one of your own with the children will earn you some kudos and you can use yours at the end of the activity to demonstrate the capture of the bubbles through the hardening of the dough through cooking.
Dave Lewis, Primary teacher
Showing posts with label Healthy Eating. Show all posts
Showing posts with label Healthy Eating. Show all posts
Wednesday, 2 November 2011
Primary General - Fruit and Vegetables
Getting children to have ‘5-a-Day’, five portions of fruit and vegetable a day, is a thankless task and leads to many sticky moments in parenting and in the dinner queue at school! These fun activities will help children see that fruit and vegetables aren’t all poisonous and will encourage them to eat them more often.
Activity One
A tasting session is always a good start, challenge the children to bring in some unusual fruit or vegetables for the class to try. Put the children into groups to prepare the fruit and vegetables, some may need cooking but a quick zap in the staffroom microwave is often enough! Now draw a chart on the board with the headings ‘Name’, ‘Colour’, ‘Texture’, ‘Taste’ and ‘Like/Dislike’. Now ask the children to try all of the available fruit and vegetables. Have a bin handy just in case and check for allergies beforehand – strawberries are a common allergy. When the tasting session is over, use the plenary to ask if there were any fruit or vegetables the children hadn’t tried before and which they think they like and will have again. Were there any they thought they wouldn’t like but now they’ve tried them they do like them (remember my experiences in the school dinner line!!)?
Activity Two
Use the chart that accompanies this activity sheet for the children to take home to record their intake of fruit and vegetables each day. They can write on the chart what they had and with which meal or they can draw pictures of the fruit and vegetables. The visual nature of a chart will encourage them to eat more but beware of those who cheat!! Maybe an initial by each one from mum or dad might be necessary!
Activity Three
Time for some investigation now. Using the website http://www.dole.com/funfacts-chart4-8.html ask the children to look at their chart from activity one and select eight fruit or vegetables they liked. Thinking of the benefits of eating fruit and vegetables such as fibre source, vitamins and minerals ask them to sort their favourites into the categories on a chart highlighting the one that would come top in each category. Ask them to see if there is a superfood in their diet that comes top in more than one category. During the plenary put together a set of class superfoods that they have discovered in their research.
Activity Four
Time for some creativity now! The essence of a great chef is not just cooking the food to perfection but also in the presentation. The colours and shapes of fruit or vegetables can help children make brilliant art work. Ask them to plan what picture or pattern they would like to make and label their plan with the fruit or vegetable they will use. In the next lesson, ask them to bring in the fruit or vegetables they will need and, on a plate, arrange them to form the picture or pattern. The children may need some help with cutting but normal cutlery knives which aren’t sharp will usually suffice. Once the picture is complete, photograph it for a display (or the microbes will soon make a meal of it!) and then provided hygiene standards have been maintained, the children can eat their pictures!
Activity Five
Another great way to enjoy fruit or vegetables is via smoothies or soups. Ask the children to come up with ideas for a super smoothie or a super soup, listing the ingredients, naming it and drawing a serving suggestion for it. In the next session ask parents/children to bring in liquidisers, food processors or smoothie makers and the fruit and vegetables they need and after a safety talk, allow the children to make their own smoothies. Those who opt to make soup may need to bring in ready cooked vegetables or the process could be a lot more complicated! The sessiom could end with a ‘Battle of the Smoothies’ with a tasting session to decide which is the best one!
As an extension activity, the children could design an advertisement for their smoothie together with a catch phrase or a jingle. They could look at cartons from smoothie producers and design their own alternative packaging for their smoothie.
Activity Six
To end this set of activities you could arrange a ‘colour party’ where the children bring in fruit and vegetables of different colours. They could then use the website from activity three to see if there is a relationship between the colours of the vegetables and their nutritional value. Finally, encourage each child to try a piece of fruit or vegetable from each colour.
Dave Lewis, Primary teacher
Activity One
A tasting session is always a good start, challenge the children to bring in some unusual fruit or vegetables for the class to try. Put the children into groups to prepare the fruit and vegetables, some may need cooking but a quick zap in the staffroom microwave is often enough! Now draw a chart on the board with the headings ‘Name’, ‘Colour’, ‘Texture’, ‘Taste’ and ‘Like/Dislike’. Now ask the children to try all of the available fruit and vegetables. Have a bin handy just in case and check for allergies beforehand – strawberries are a common allergy. When the tasting session is over, use the plenary to ask if there were any fruit or vegetables the children hadn’t tried before and which they think they like and will have again. Were there any they thought they wouldn’t like but now they’ve tried them they do like them (remember my experiences in the school dinner line!!)?
Activity Two
Use the chart that accompanies this activity sheet for the children to take home to record their intake of fruit and vegetables each day. They can write on the chart what they had and with which meal or they can draw pictures of the fruit and vegetables. The visual nature of a chart will encourage them to eat more but beware of those who cheat!! Maybe an initial by each one from mum or dad might be necessary!
Activity Three
Time for some investigation now. Using the website http://www.dole.com/funfacts-chart4-8.html ask the children to look at their chart from activity one and select eight fruit or vegetables they liked. Thinking of the benefits of eating fruit and vegetables such as fibre source, vitamins and minerals ask them to sort their favourites into the categories on a chart highlighting the one that would come top in each category. Ask them to see if there is a superfood in their diet that comes top in more than one category. During the plenary put together a set of class superfoods that they have discovered in their research.
Activity Four
Time for some creativity now! The essence of a great chef is not just cooking the food to perfection but also in the presentation. The colours and shapes of fruit or vegetables can help children make brilliant art work. Ask them to plan what picture or pattern they would like to make and label their plan with the fruit or vegetable they will use. In the next lesson, ask them to bring in the fruit or vegetables they will need and, on a plate, arrange them to form the picture or pattern. The children may need some help with cutting but normal cutlery knives which aren’t sharp will usually suffice. Once the picture is complete, photograph it for a display (or the microbes will soon make a meal of it!) and then provided hygiene standards have been maintained, the children can eat their pictures!
Activity Five
Another great way to enjoy fruit or vegetables is via smoothies or soups. Ask the children to come up with ideas for a super smoothie or a super soup, listing the ingredients, naming it and drawing a serving suggestion for it. In the next session ask parents/children to bring in liquidisers, food processors or smoothie makers and the fruit and vegetables they need and after a safety talk, allow the children to make their own smoothies. Those who opt to make soup may need to bring in ready cooked vegetables or the process could be a lot more complicated! The sessiom could end with a ‘Battle of the Smoothies’ with a tasting session to decide which is the best one!
As an extension activity, the children could design an advertisement for their smoothie together with a catch phrase or a jingle. They could look at cartons from smoothie producers and design their own alternative packaging for their smoothie.
Activity Six
To end this set of activities you could arrange a ‘colour party’ where the children bring in fruit and vegetables of different colours. They could then use the website from activity three to see if there is a relationship between the colours of the vegetables and their nutritional value. Finally, encourage each child to try a piece of fruit or vegetable from each colour.
Dave Lewis, Primary teacher
Subscribe to:
Posts (Atom)