Science in Space 7
How to make Pikelets. Page 3 How to make Jelly. Page 11 How to make soup. Page 18 How to make RÄ“wena ParÄ oa Page 29 Turning liquids to solids Page 41
How to make pikelets. By Space 7
Ingredients 1 cup plain our 1 tsp baking powder 1/4 tsp salt 1 egg 1/4 cup White Sugar 3/4 cup milk (approx.)
First set out equipment and ingredients.
Dry ingredients.
First into a bowl, add
1 cup of flour
1/4 tsp of salt
1 tsp baking powder
2 tbsp of sugar
Wet ingredients.
Then into another bowl, add
1 cup of milk
1 tbsp of melted butter
1 egg
Whisk together
Next add the wet ingredients to the dry ingredients and stir well.
After that heat the non stick pan as grease with a small amount of butter.
Turn the pikelets over when bubbles appear.
Spoon the mixture in tablespoons onto the hot pan.
Delicious!
Finally eat the pikelets with jam.
Our pikelets. Overall we thought that our pikelets were delicious because we made them We enjoyed watching the little bubbles form to know that it is time to flip them over.
The science By making pikelets, we are Space 7 Scientists. By applying heat, we changed our liquid mixture into a solid. The heat also causes a chemical reaction between the raising agent, such as baking powder and an acidic ingredient, such as milk. This reaction produces tiny bubbles of carbon dioxide gas. The bubble form throughout the pikelet, and are trapped as the batter cooks and becomes firm. We then get a light and fluffy pikelet full of tiny air bubbles.
How to make Jelly. By Space 7
First set up a muďŹƒn tin with paper patty cases. Get a bowl and add two cups of boiling water.
Then open one packet of jelly crystals and pour the crystals into the boiling water.
Next dissolve the jelly crystals by stirring well in the boiling water and allow to cool.
After that ladle the cooled jelly into the patty cases and place in a fridge to set overnight.
Delicious!
Finally eat the jelly.
Our jelly. Overall we thought that our jelly was delicious. But our jelly was loaded in sugar and so we could only eat a little bit.
The science By making jelly, we are Space 7 Scientists. We watched the jelly from the packet dissolve as we added it to the hot water. We talked about bonds breaking down, and how they reform as the jelly cools making it set. This is because of a protein called collagen which is found in our bodies. Jelly contains gelatin, which is made from collagen which comes from animal bones and skin. When the gelatin is heated by mixing it with the boiling water the protein fibers unravel and come apart, so the jelly from the packet dissolves. As the jelly cools the fibers coil up again trapping water between them, which makes the jelly set.
How to Make Soup.
By Space 7
Because we grew most of our vegetables, we know which vegetables grew where. Veg bel etab ow les the tha gro t g und row
Veg ab eta ov ble et st he gr hat g ou nd row
Before beginning, cover the tables with newspaper and sort the vegetables into root vegetables and green vegetables. Set out the peelers, knives and chopping boards.
First peel, chop and dice the root vegetables.
Then wash and slice the green vegetables.
Next heat together all the vegetables in a large crockpot with stock, water and salt.
Leave cooking for several hours until vegetables become soft. Turn o and leave until cool.
After that mash the cooked vegetables together.
Finally serve and eat the soup with RÄ“wena bread.
Our vegetable soup? Overall we thought that our vegetable soup was healthy because our vegetable soup was loaded with vegetables from our school garden that we had grown ourselves. We had carrots, potatoes, onions, garlic, kumera and parsnip that grew under the ground. We had tomatoes, celery, green beans and broccoli that grew above the ground. Our vegetable soup was low in calories, so was healthier for you. Our vegetable soup was high in fibre, so you stay full long after you eat it. Our vegetable soup was delicious and we were proud to share it with our families.
The science By making soup, we are Space 7 Scientists. We grew our own vegetables for our soup so we know where and how vegetables grow. We compared how the texture of vegetables changed throughout the cooking process. When we started our vegetables were hard. But after cooking for a long time they turned soft and mushy.
How to make Rēwena Parāoa for Matariki By Space 7
Our science question. How do we grow and look after the Rēwena bug?
potato water Rēwena Bug
high grade flour
warm water
sugar
There are 4 Steps to making Rēwena parāoa.
1) Grow the Rēwena Bug
2) Make the bread dough
3) Bake the bread
4) Eat the bread
How to grow the Rēwena bug. Food to feed the Rēwena bug Before beginning, a Rēwena bug is needed.
1/2 cup of high grade flour 1 Tbsp of sugar 1/2 cup of potato water 1/2 cup of Rēwena bug little extra warm water
1) Mix together 1/2 cup of flour with 1 Tbsp of sugar and 1/2 cup of warm water.
2) Add this mixture to the Rēwena bug.
3) Whisk it all together in the jar until there are no lumps.
4) Cover and place somewhere warm overnight.
How to make dough Ingredients 4x cups of high grade flour 1 Tbsp of sugar 2x cups of the Rēwena bug 1x cup of warm water 2) Add 1 Tbsp of sugar.
4) Add 2 cups of the Rēwena bug.
Procedure 1) Add 4x cups of flour in a large bowl.
3) Make a well in the centre and add 1 warm cup of water.
5) Mix everything together using a large mixing tool.
6) Oil the container to be baked in.
8) Sprinkle on a little more our and knead with the tool, or by hand until it looks like scone mixture.
10) Oil the surface of the ball.
7) Pour out the wet mixture onto a oured space.
9) Shape into a ball and add to container.
11) Cover and leave in a warm place to prove for many hours. Prove means rise and get bigger.
Bake the RÄ“wena ParÄ oa 1) Heat the oven to 200C.
2) Place the risen dough in a hot oven for about 1 hour.
3) Check for the golden colour. Tap and the bread should sound hollow.
4) Take out, cover with a damp cloth and then place on a rack.
5) When cold slice into pieces and serve.
Eat the Rēwena Parāoa Serve with butter and eat with soup. Invite families to share.
What did we find out First: What is a Rēwena bug? Second: The Rēwena bug is a living culture and needs to be fed. Third: No two Rēwena bugs are alike. They might look the same, but each one behaves differently in baking. Fourth: Making Rēwena bread takes perseverance and patience.
What did we notice The next day our Rēwena bug had doubled in size and filled the big jar. The smell was like vinegar. The Rēwena bug bubbled like a hot pool. The really bubbly Rēwena bugs made bigger bread. The inside of the Rēwena bread had little holes. One Rēwena bread fed two classes and our families. A car was a good place to prove the bread.
What did we wonder
We wondered..... If we could make our own Rēwena bug. How much time our Rēwena bug needed to be ready for baking. If there was a way to find out if the Rēwena bug was ready for baking. Why we needed a Rēwena bug for our bread dough. What would happen if we did not add our Rēwena bug to the bread dough mixture. What would happen if we did not cover the baked bread with a damp cloth. What would happen if we left the Rēwena bug in the fridge. If a Rēwena bug could blow the lid off the jar. What would happen if we used taewa, Māori potatoes.
Conclusion
The Science
The Rēwena bug is a potato bread dough starter. The Rēwena bug has the science name of Lactobacillus. The Rēwena bug has to be fed with flour, sugar and potato water because the bug is a living fermented culture. The Rēwena bug needs a warm habitat to grow. The Rēwena bug acts as a natural leavening agent. The bug uses the sugar and turns this into natural yeast. The yeast is what causes the foaming and acid smelly action. The carbon dioxide gas causes the smell. The foaming action is what lightens and softens the bread dough. This action helps the bread dough to rise and get bigger. Rēwena Parāoa is made with a live Rēwena bug grown from flour, sugar and potato water. Rēwena Parāoa is better for our bodies because the naturally bubbling acids and long fermentation help to break down the proteins and gluten in the flour. Rēwena Parāoa is more digestible and easier for our bodies to absorb.
Sebastian
Monty
Turning Liquid to Solid
đ&#x;‘ See
Notice
Wonder
Our experiment By Space 7
Our science question What happens when we mix milk and vinegar together?
What did we need? Equipment
Ingredients
-sieve -2x bowls -1x tablespoon -stirring spoon -paper towels -trays -measuring cup -microwave
- 1 cup of milk -3x tablespoons of vinegar
Procedure 1) Pour the milk into a bowl.
2) Heat the milk for 4 minutes in the microwave.
3) Measure out 3 tablespoons of vinegar into the milk.
4) Stir the vinegar and milk together until lumps form. The lumps are called curds.
5) Sieve the mixture into a bowl.
6) Tip the curds onto a paper towel and drain.
7) Knead the curds into a ball.
8) Mould into a shape.
9) Dry the shapes until hard.
10) Clean and tidy the kitchen space.
What did we do? We made something solid out of liquid. First we heated the milk and added vinegar. Then we stirred the mixture until lumps formed. Why did this change happen? Next we poured the mixture into a sieve and the whey drained but the curds remained. After that we drained the curds onto a paper towel and when we pushed all the lumps together it becomes casein. Finally we moulded the casein into a shape.
What did we notice?
The chemical reaction. We started with a liquid and it changed into a solid. We heated the milk and added vinegar which is a type of acid. A chemical change happened. Casein is formed from the chemical in the milk when it is heated. Casein feels like plastic but can be eaten.
What did we wonder?
We wondered..... What would happen if we heated the curds? What would happen if we used cold milk? What would happen if we used lemon juice instead of vinegar? Was this a physical change or a chemical change?
Conclusion The science. When warmed milk and vinegar are mixed together, it causes a chemical change that can be seen by the curdling milk. Heat speeds up the change. The liquid curdles as the milk proteins form together to create lumps. The acid causes the milk proteins to unwind and unfold in a process called protein denaturing.