KIDS COOKING WITH CALCULATIONS AND CHEMISTRY KC3 (Hyperlink main page)
SCHOOL  YEAR LEVEL  RECIPE TITLE (Link to KC3 index page) MATHS TOPIC SCIENCE TOPIC

Knox Northwest cluster

4

 Monday Chicken Measurement

Estimation

Division Fractions

Money

 Change of state

Evaporation & condensation

Dissolving

GROUP MEMBERS

Insert text (First Names only)

INGREDIENTS

 

Insert text

BUDGET

 Maximum $10.00

Insert equations

METHOD

 

Insert text

Anne, Cheryleanne, Naomi & Kristy

500g chicken

2 cloves garlic

1/2 red pepper

1/2 green pepper

2 chicken stock cubes

1 500 g pack of noodles

1 cup water

2 sticks celery

100g cashews

2 carrots

1 bok choy

2 onions

2cm ginger

2 spring onions

2 tbsp soy sauce

2 tbsp sweet chilli sauce

2 tbsp oyster sauce

1 can water chestnuts

$7.00

.30c

$1.00

.50c

20c

 

$3.00

--

60c

$1.60

.40c

$1.25

40c

40c

20c

20c

20c

20c

 

.98c

 

1.  Wash and chop all ingredients.

2.  Measure liquids.

3.  Pre heat wok.

4.  Fry onions, garlic, ginger.

5.  Brown chicken.

6. Add noodles to boiling water.  Cook for 15 minutes.

7.  Remove chicken mixture from the wok.

8.  Add vegetables and stock to wok.

9.  Cover and cook for 10 minutes.

10.  Add noodles and chicken mixture to wok. 

11.  Reheat and serve.

Decorate with cashews.

 

 

 

 

COMPLETED RECIPE
Insert digital photo 1

 

KIDS COOKING WITH CALCULATIONS AND CHEMISTRY KC3 Reflection Section

COOKING WITH MATHS

 

What did you learn about maths and what principle did you  investigate? 

 

 

We had to:

  • Multiply ingredients by two

  • cut the ingredients into equal portions. 

  • Measure quantities

  • estimate cooking times for different ingredients

  • time the cooking of different ingredients

  • Serve into 16 equal portions

COOKING WITH SCIENCE

 

What did you learn about maths and what principle did you  investigate? 

Dissolved chicken stock cubes and salt

Boil water

Evaporation and condensation of contents of wok with lid on

Change of state

- noodles (hard to soft, small to large)

-chicken (raw to cooked)

-vegetables (raw to cooked)

- frying & browning (onions and chicken)

THINKING CURRICULUM

What did our group find out about the Thinking Curriculum especially Habits of Mind?

ONLINE TEAM WORK

What did we learn about computer technology, group work, working online with partners?

Insert text

We worked collaboratively using prior knowledge to create a new dish.

Discussion on quantities, ingredients & cooking times.

Discussion on method.

We all contributed to the creation of our dish.

Exhibited flexibility and listened to each other's ideas.

Consideration of each other was an important part of our cooking experience.

Insert text

We allocated jobs to everybody. 

Consulted with our partner group online for recipe choices to compliment each other.

Took digital photos and inserted.

Compilation and presentation of our recipe page.