baking

Math

• The student practiced measurement and fractions when measuring ingredients and following baking recipes.
• They applied basic arithmetic for doubling or halving recipes when adjusting ingredient quantities.
• They also learned about geometry and shapes when cutting dough or shaping cookies.

Science

• The student learned about the chemical reactions involved in baking, such as the leavening process or the Maillard reaction when baking cookies.
• They gained an understanding of the changes in states of matter, observing the transition of batter into cakes, and dough into bread.
• They also explored the role of temperature and time in the baking process when using the oven.

For continued development, encourage the student to experiment with different ingredients and recipes to further their understanding of the concepts learned in baking. They can also explore the history of baking and its cultural significance, as well as the nutritional aspects of different baked goods.

Book Recommendations

• Baking with Kids by Leah Brooks: A fun and practical guide to baking with kids, including simple recipes and hands-on activities.
• The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond: Explains the scientific principles behind cooking and baking in an engaging way.
• Bread, Bread, Bread by Ann Morris: A picture book that explores the different types of bread found in cultures around the world, combining cultural studies with baking.