Objective

By the end of this lesson, you will understand how baking involves various concepts of Earth Science, such as heat transfer, changes in matter, and the water cycle.

Materials and Prep

• Measuring cups and spoons
• Mixing bowls
• Baking ingredients (flour, sugar, butter, etc.)
• Oven
• Recipe for a simple baked good (e.g., cookies)
• Basic understanding of the water cycle

Activities

1. Discuss the water cycle and its connection to baking. Explain how water evaporates from bodies of water, forms clouds, and eventually falls back to the ground as rain, which is used in baking to moisten ingredients and create texture.

2. Explore heat transfer by discussing how the oven works. Explain that the oven uses convection to transfer heat to the baked goods, just like how hot air rises and cooler air sinks in the atmosphere.

3. Measure and mix the ingredients for the chosen recipe. Discuss how measuring accurately is important in baking, as it ensures the right ratios of ingredients for the desired outcome.

4. Observe the changes in matter during the baking process. Place the mixed dough in the oven and watch as it transforms from a soft, pliable dough to a firm, golden-brown baked good. Discuss how heat causes the ingredients to react and change their physical properties.

5. Allow the baked goods to cool and enjoy the delicious results of your baking experiment!

Third Grade Talking Points

• "Did you know that baking involves concepts of Earth Science? Let's explore how!"
• "The water cycle plays a role in baking. Water evaporates from lakes, rivers, and oceans, forms clouds, and falls back to the ground as rain. We use this rainwater in baking to make our ingredients moist and give texture to our baked goods."
• "Heat transfer is an important part of baking. Just like how hot air rises and cooler air sinks in the atmosphere, the oven uses convection to transfer heat to our baked goods, making them cook evenly."
• "Measuring accurately is crucial in baking. It ensures that we have the right amounts of ingredients for the recipe. If we use too much or too little, it can affect the taste and texture of our baked goods."
• "During the baking process, we observe changes in matter. The dough starts as a soft, pliable mixture, but as it bakes, it transforms into a firm, golden-brown baked good. This change is caused by the heat, which makes the ingredients react and change their physical properties."
• "After our baked goods are done, we let them cool before enjoying them. It's important to be patient and let them cool down, as they can be very hot when they come out of the oven. Once they are cool, we can savor the delicious results of our baking experiment!"