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Cooking Up Science in the Kitchen



Materials:

Instant pudding mix
Milk
Mixing bowl
Measuring cup
Hand eggbeater



Instructions:

1. Explain to your class how heat, cold and friction change the way food looks, tastes and feels. Ask the children to think of examples.
2. In two or more groups, the children stand around the table(s). Explain that they are going to help make pudding and that they will be observing many changes. Let them tell you what they do see before you get started (powdered mix, liquid milk).
3. Have the children guess what will happen when the two ingredients are mixed together, when the two ingredients are beaten together and when the finished mixture is chilled.
4. Follow the package directions on the pudding mix. Encourage the children to take turns mixing the pudding with the hand eggbeater.
5. Explain that the movement of the beater blades is causing the two ingredients to blend together, an example of friction.
6. Discuss the changes in the mixture and then chill the mixture. Observe, describe, eat and enjoy!

More to do
More science: Apples, pineapples and pears are easy to dry. Show your class prunes/plums, raisins/grapes, dried apricots and fresh ones. Discuss what has taken place with the dried fruit. Place the dry fruit in water over night. Observe and discuss what has taken place. * Use heavy cream to make butter. Put the cream into clear plastic or glass containers with secure lids and ask the children to shake vigorously. Remove the lid to observe the various stages as the cream turns into butter.
Book: The GIANT Encyclopedia of Science Activities for Children 3 to 6
Center: Cooking
Topic: Food
Content: Science
Area: Fine Motor
Age: Kindergarten
Interaction: Large Group

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