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Broderick, Jane; Aslinger, Rebecca; Hong, Seong Bock – Science and Children, 2018
Cooking is a common experience in preschool classrooms, where teachers provide hands-on opportunities with ingredients in the process of following standard recipes. What sets this story apart is the way that the teacher supports the children in designing their own cookie recipe in an authentic way, using experimentation and manipulation of cookies…
Descriptors: Preschool Education, Science Instruction, Hands on Science, Cooking Instruction
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Moon, Cameron – Technology and Engineering Teacher, 2018
Baking a cake and programming have many attributes in common. Both baking and programming rely on a specific process to produce an expected outcome. A cake needs the right amount of each ingredient mixed in at the right time, the oven to be set at a specific temperature, and the cake to be baked for a specific length of time. Programs need to be…
Descriptors: Teaching Methods, Food, Cooking Instruction, Computers
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Varlamov, Andrey; Glatz, Andreas; Grasso, Sergio – Physics Education, 2018
Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking…
Descriptors: Physics, Science Instruction, Thermodynamics, Scientific Principles
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Babincáková, Mária – Journal of Chemical Education, 2020
Knowing the volume of evolved gases is helpful to select an optimal leavening agent for a particular application. The comparison of leavening agents, their reactions through the baking process in the modern and attractive way, is presented here. A gas pressure sensor probe was used to monitor the pressure change due to the carbon dioxide produced…
Descriptors: Science Instruction, Chemistry, Scientific Concepts, High School Students
Turner, Steve – Pathways: The Ontario Journal of Outdoor Education, 2008
Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…
Descriptors: Cooking Instruction, Food Processing Occupations, Outdoor Education, Recreational Activities
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Claycomb, James R.; Zachary, Christopher; Tran, Quoc – Physics Teacher, 2009
Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…
Descriptors: Physics, Science Laboratories, Science Experiments, Science Instruction
Charles, John – Library Journal, 2010
Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…
Descriptors: Food Service, Library Services, Cooking Instruction, Foods Instruction
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Madden, Lauren – Electronic Journal for Research in Science & Mathematics Education, 2020
In this personal narrative reflection, the author examines her experiences teaching everyday science during the COVID-19 pandemic. She provides examples of curiosity-driven explorations with her own twin sons related to growing plants and baking bread. Through social media she shares her home experiences with others, building a remote community of…
Descriptors: Science Instruction, Disease Control, Public Health, Personal Narratives
Marine Corps Inst., Washington, DC. – 1984
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Cooking Instruction
Furtak, Erin Marie – Phi Delta Kappan, 2020
Reality TV -- or certain design-oriented TV shows -- may be better known for their focus on competition, but what we actually see when we look more closely are models of collaboration and assessment that can illuminate important principles of classroom learning. Erin Furtak reflects on the ways that three of these shows -- The Great British Baking…
Descriptors: Television, Evaluation Methods, Goal Orientation, Progress Monitoring
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Rees, Rob – Primary Science Review, 2004
Food is talked about endlessly in the media, at local, regional, national and indeed global levels. People are always wondering, therefore, about what is "good" or "right" to eat. To look for answers without giving enough consideration to trends and fashions, without thinking of the bigger picture, the implications of what…
Descriptors: Scientific Research, Nutrition, Teachers, Food
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Hong, Jon-Chao; Hwang, Ming-Yueh; Liu, Ming-Chou; Tsai, Chi-Ruei; Tai, Kai-Hsin – Educational Technology Research and Development, 2020
The Chinese proverb "heal a headache by curing the head and heal foot pain by curing the feet" alludes to ineffective work resulting from a lack of covariation in reasoning. Actually, much problem solving relies on the analysis of how two or more factors vary in correlation with another related variant (i.e., covariation reasoning). To…
Descriptors: Metacognition, Vocational High Schools, High School Students, Foreign Countries
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Science Activities, 1994
Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)
Descriptors: Chemical Reactions, Chemistry, Instructional Materials, Laboratory Experiments
Bogdany, Melvin – 1978
This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…
Descriptors: Bakery Industry, Food Processing Occupations, Food Standards, Foods Instruction
Booth, Nancy – 1985
A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…
Descriptors: Adult Education, Bakery Industry, Curriculum Development, Food Service
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