In The: The Emulsion of Science, Food & Education

Chef
in the
Classroom
the Emulsion of Science, Food & Education

Garnished with Math
Overview
The emulsion of science, food and education, garnished with a whole lot of math!
The idea is to assist in the understanding of the terminology and concepts used in Science and Mathematics
through material that literally sticks to the students. My thinking is using food as a tool to assist the students in
making connections with curriculum content through fun and imaginative ways. Allowing children to play with
the idea of learning, in a hands-on manner, through playing with their food, students are able to express their
creativity and then devour it.
About Me
A Former Chef with 15 years Experience in the Culinary Field, has a Bachelor in Environmental Studies (Dbl.
Mjr. Political Science), and a Bachelor of Education, both from, York University, Toronto, ON. Interested in
combining food and education in various ways.
Sample Lessons
Fossil Dig Intro to Geology
Excavating raisins or chocolate chips from cookies is similar to work paleontologists do
in the field
Karst Topography Confectionery
Students use icing sugar and sugar cubes to deepen their understandings of karsts,
sinkholes and cave formations
Soil Profile Parfait
What are the layers of soil? Learners expand their knowledge of the soil profile by
making 'soil pudding'
Sample Lessons
Fossil Dig: Introduction to Geology
Grade level(s):
Subjects(s): Science/Geology
Duration: One 45 minute session
Description:
Objectives:
Materials:
cookies (one of each type per person)
hard chocolate chip cookie
soft chocolate cookie
hard raisin cookie
soft raisin cookie
hard cookie
paper towel or foam plates
toothpicks
homemade cookies to eat
Procedure:
1. Take one of each type of cookies, to paper towels/plates, and six toothpicks.
2. Start by excavating the hard cookies to extract the chocolate chips or raisins using only the
toothpicks. If you break a toothpick so that it no longer is sharp, you can no longer use it. It
must be discarded.
3. After 3 to 5 minutes, stop and find out if anyone was successful in extracting anything. As a
class, review Discussion Questions.
4. Now excavate with the soft cookies using the same rules.
5. After 3 to 5 minutes, stop and find out if you were more or less successful in extracting
chips or raisins.
How did the results differ between the hard and the soft cookies?
Q: What is the condition of the chips and raisins extracted? Were they whole or broken? Are
there bits of cookies still clinging to them or are they relatively clean?
Q: What was it like trying to remove the raisins/chips fro the firm cookies
Q: Did you get different results from the chips versus the raisins?
Q: Has anyone used up all their toothpicks.
Karst Topography Confectionery

Grade Level(s): 4, 5
Subject(s): Science/Geology
Duration: Two 45-minute sessions

Description: Students build a model mountain and observe effects of rain on Karst
topography
Goals: The students will understand the formation of caves, underground springs, and sink
holes in areas with Karst Topography.
Objectives: The students will
1. Understand how karst topography is formed by observing a simulation
2. Use geographic vocabulary that is used to explain karst topography by writing about their
observations of the simulation
Materials:
sugar cubes,
royal icing,
eye droppers,
small cups,
foil pie pans
Food Colouring and water
Procedure:
First Session:
1. Make icing previous to lesson. In a large bowl with electric mixer, beat whites of 3 large
eggs and 1/2
teaspoon cream of tartar until frothy. With mixer on low speed, gradually beat in 1 pound
confectioner's
sugar until blended. Increase speed to high and beat 5 - 7 minutes until stiff glossy peaks
form when beaters
are lifted. Keep icing tightly covered and refrigerated until ready to use.
2. Each group of 4 students should have a box of sugar cubes and some icing. Direct them to
build a
"mountain" (can just be a large cube) cementing the sugar together with the icing and
covering the outside
with icing. Set them aside until the next day to dry.
Second Session:
1. Give each group a cup of water with food color added (blue looks best) and eye droppers.
2. The students slowly drip water on the mountain and observe what happens. They will soon
have sink
holes and "springs." The sugar will erode leaving the icing.
3. Before it is all eroded have students gently break the mountain in two and they will see
caves in the
mountain.
4. Discuss with students what they had observed.
Edible Soil Profile Parfait

Grade Level(s): 2-3
Subject(s):
Science/Geology
Duration: One 45-minute session
Description: Students put together an Edible Soil Profile. A soil profile is something that
looks like what you would find if you dug a deep hole into the ground, you would be able to
see the different soil layer.
Goals: identify the layers of a soil profile
Objectives: Learners will
1. identify the layers of a soil profile through an edible hands-on activity
2. identify types of organisms that live in the soil and aid in soil production
Materials:
clear plastic cups 1/student
spoons
candy coated chocolate (m&ms)
2-3 box chocolate pudding (prepared)
gummy worms
cup+ coloured sprinkles
chocolate sandwich cookies, crushed (Oreo)
cup coconut
yellow, brown, green food colouring
labels/paper
Parent Material
Subsoil
Topsoil
Organisms
Residue or Leaf Litter
Earthworms or Red Wigglers
Procedure:
Getting Ready:
1. prepare pudding according to directions on package or make favourite recipe.
2. Place chocolate cookies into sealed plastic bag and crush using rolling pin (alt. Use
food processor)
3. Add couple drops of food colouring to the coconut in plastic baggy or container (one for
each colour). Shake for 30 to 45 seconds. Pour onto paper towel to dry (approx n
hour).
Directions:
1. Review the layers of soil profile. Tell students that they will be making their own soil profile.
And its edible.
2. You will showing the group each layer of soil and demonstrating how to make an edibl soil
profile. Each student will be able to make their own. You may have the diagram avaiable for
viewing.
3. Place each soil layer ingredient by its appropriate label
1. candy coated chocolate = 'Parent Material'
2. chocolate pudding = 'Subsoil'
3. crushed chocolate sandwich cookies = 'Topsoil'
4. coloured sprinkles = 'Organisms'
5. coconut = 'Residue'
6. gummy worms = 'Earthworm'
4. Place spoons with each of the soil horizon/layer ingredients
5. Demonstrate making the soil horizons of your edible ingredients. Put a spoonful of candycoated choco into the bottom of your cup; discuss what Parent Material is. Repeat procedure
with each layer.
6. Allow each student to prepare their own Edible Soil.
Discussion:
Q: What are the layers of soil? What types of organisms live in soil and aid in soil production?

In The: The Emulsion of Science, Food & Education

Uploaded by

Copyright:

Available Formats

In The: The Emulsion of Science, Food & Education

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

In The: The Emulsion of Science, Food & Education

Uploaded by

Copyright:

Available Formats

Chef

the Emulsion of Science, Food & Education

Karst Topography Confectionery

Duration: Two 45-minute sessions

4. Discuss with students what they had observed.

Edible Soil Profile Parfait

You might also like