In room 220, the students have been working on identifying and sorting wet and dry food ingredients. To accomplish this goal, they have been working on both matching and sorting activities. There is a dry ingredient measuring cup and a measuring cup with a spout for wet ingredients. Students take a picture of an ingredient and place it under the correct heading.
In the kitchen, students have practiced measuring out ingredients for making cookies, corn muffins, macaroni and cheese, iced tea, and hot chocolate. Our first lesson specifically focused on measuring ingredients for cooking rice. We used uncooked rice for the dry ingredient measurements and water for the wet ingredients measurement. A hint I like to share is working over a jelly roll pan. The pan contains spills and makes cleanup a snap. Rice is a great ingredient that you can overfill a measuring cup with and teach the technique of using a plastic knife to level it off. Students are taught the importance of using the right amount of ingredients. There is a video on You Tube that teaches measuring both dry and liquid ingredients. The video is titled” How to Measure Ingredients” on channel ChopChopMag that may be helpful to watch with your child.
In class the students enjoyed listening to a few books read aloud. One book was: Noelle Bakes a Cake, by Mikaela Wilson. The story was a nice complement to our kitchen lessons. The book shows a father and daughter planning out a list of ingredients, shopping, and measuring out the ingredients at home to make a cake. Another similar story is Cook It!, by Child’s Play. This story also goes through the same steps as the first story. In both stories the class identifies which ingredients are wet and which are dry.
