Science Through Cooking

Cooking is an experience we plan almost daily at Rachel Keeling. As part of our focus on deeper learning and science, some children were targeted to make meringues. Children worked collaboratively to gather resources and read the recipe. Children observed the effects of change during the process. As the heat was added some of the ingredients changed state from liquid to solid whilst others changed from solid to liquid. Children learnt first hand about aeration whilst using the electric whisk to whisk air into the sugar and eggs. Specific vocabulary was introduced, such as 'stiff peaks'. The children enjoyed testing the meringue mixture was stiff enough by holding the bowl over their heads with Judy! Children also prepared the berry jus: heating over the hob and noticing change. Throughout the process children were encouraged to predict what would happen and hypothesise why they thought it happened afterwards.
To top it all, delicious meringues were shared and enjoyed in the afternoon.