Science - Year 5

Properties and changes of materials – Block 5PCM

Changing Materials Education Pack

Session 3 Resource Pack

© Original resource copyright Hamilton Trust, who give permission for it to be adapted as wished by individual users.We refer you to our warning, at the foot of the block overview, about links to other websites.

Match the ingredients (print off and separate the images from the ingredients)

Butter

Bread flour

Dried yeast

Salt

Sugar

Oil

Warm water

Plain flour

Butter

Cheese

Eggs

Milk

Ham

Milk

Butter

Bread flour

Dried yeast

Sultanas

Cinnamon

Salt

Eggs

Caster sugar

Hot water

Self-raising flour

Butter

Soft brown sugar

Eggs

Cocoa powder

Baking powder

Chocolate chips

Self-raising flour

Porridge oats

Sugar

Butter

Golden syrup

Milk

Currants

Self-raising flour

Butter

Salt

Sugar

Sultanas

Egg

Milk

Self-raising flour

Butter

Sugar

Cocoa powder

Chocolate chips

Baking powder

Egg

Milk

Enquiry questions and possible further investigations (teacher guidance)

Cooking eggs (completed in gps with adult) Possible enquiry question:

What is the impact of different ways of cooking eggs on the final product?

1. What happens when you cook a de-shelled egg in hot water? (Poached) 2. What happens when you cook an egg (with shell) in hot water? (Boiled) 3. What happens when you cook an egg in a frying pan with oil? (Fried) 4. What happens when you cook an egg by stirring it in a pan with butter? (Scrambled)

Possible further enquiries:

What is the impact of using eggs in baking cakes (see below)? What happens if you whip and oven cook the whites only? (Fluffy eggs)

Making Jelly (completed independently, but with adult supervision) Possible enquiry question:

Does the temperature of the water impact on how jelly is formed?

1. What happens if you use cold water to make jelly? 2. What happens if you use warm water to make jelly? 3. What happens if you use hot water to make jelly?

Possible further enquiries:

What happens if we use different volumes of water to make jelly?

Making bread rolls (completed independently, with supervision of oven use) Possible enquiry question:

What impact does sugar have on the proving process of bread making?

1. What happens if we add yeast, but don’t add sugar? 2. What happens if we add yeast and sugar?

Possible further enquiries:

What happens when we make bread without yeast? What happens if we use different temperatures of water? What happens if we leave out the proving time for the dough mix?

Making egg-less cakes (completed independently, with supervision of oven use) Possible enquiry question:

What is the impact of vinegar on the rising of an egg-less cake?

1. What happens when we bake the cake with vinegar? 2. What happens when we bake the cake without vinegar?

Possible further enquiries:

What is the impact of eggs on the rising of a cake?

Recipes and guidance (for pupils) Bread rolls (to sugar or not to sugar?) You will need to investigate the impact of adding sugar on the end product. How can you do this scientifically, ensuring that it is a fair test? Use your sticky-note investigation sheets to help organise your thoughts. For both methods ensure that variables are tightly controlled (measuring, size of rolls) as the final results may be subtle. Method 1 (with sugar) Ingredients 125g Bread flour 4g Fast-action yeast 1 tsp Caster sugar ½ tsp Salt 75ml Luke warm water 2tbsp Olive/vegetable oil

1. Mix the flour, yeast, salt and caster sugar in a bowl 2. Mix the water with the oil in a small jug 3. Make a small hollow in the middle of this dry mixture and pour in the water and oil 4. Mix with your hands to form a dough 5. Knead your dough by folding and pushing down into the middle to flatten it, then folding it in half and

pushing down into the middle again. Keep kneading for about 10 minutes 6. Make your rolls by dividing the mixture equally and pop in a deep oven tray and cover with a damp tea towel

or cling film. Pop this in a warm place for 30 minutes to ‘prove’ 7. Bake for 10-15mins at 180⁰C

Method 2 (without sugar) Ingredients 125g Bread flour 4g Fast-action yeast ½ tsp Salt 75ml Luke warm water 2tbsp Olive/vegetable oil

8. Mix the flour, yeast, and salt in a bowl 9. Mix the water with the oil in a small jug 10. Make a small hollow in the middle of this dry mixture and pour in the water and oil 11. Mix with your hands to form a dough 12. Knead your dough by folding and pushing down into the middle to flatten it, then folding it in half and

pushing down into the middle again. Keep kneading for about 10 minutes 13. Make your rolls by dividing the mixture equally and pop in a deep oven tray and cover with a damp tea towel

or oiled cling film. Pop this in a warm place for 30 minutes to ‘prove’ 14. Bake for 10-15mins at 180⁰C

The science behind the bake: Yeast is living, single-celled organisms that can be found all around us. Saccharomyces Cerevisiae is the scientific name for active dry yeast, which means “sugar-eating fungus.” The yeast eats the sugar when the environment is warm and moist – this makes the yeast multiply in numbers. A process called anaerobic fermentation happens as the yeast eat the sugar, a by-products of which is carbon dioxide. Gluten in the bread traps this gas and causes the bread dough to rise, leaving air pockets in the dough. This process of making carbon dioxide is called fermentation.

Recipes and guidance (for pupils) Egg-less chocolate cake (to vinegar or not to vinegar?) You will need to investigate the impact of the vinegar on the end product. How can you do this scientifically, ensuring that it is a fair test? Use your sticky-note investigation sheets to help organise your thoughts. For both methods ensure that variables are tightly controlled (measuring, amount of mixture in each cupcake) as the final results may be subtle. Use different coloured cake cases for each batch. Method 1 (vinegar batch) Ingredients 75g Self-raising flour 25g cocoa powder 50g caster sugar ½ tsp baking soda Pinch of salt 40ml water 30ml vegetable oil ½ tbsp apple cider vinegar (or white vinegar)

1. Mix the flour and cocoa powder together then add in the sugar, baking soda and salt. 2. Add the water, vegetable oil and vinegar and whisk well until the mixture is smooth. 3. Divide the mixture evenly between 4-6 large cupcake cases (the easiest way to do this is to

use scales) and bake for 20 mins at 180⁰C Method 2(vinegar-less batch) Ingredients 75g Self-raising flour 25g cocoa powder 50g caster sugar ½ tsp baking soda Pinch of salt 55ml water 30ml vegetable oil

1. Mix the flour and cocoa powder together then add in the sugar, baking soda and salt. 2. Add the water and vegetable oil and whisk well until the mixture is smooth. 3. Divide the mixture evenly between 4-6 large cupcake cases (the easiest way to do this is to

use scales) and bake for 20 mins at 180⁰C Ensure that you cook both batches at the same time, on the same oven shelf, for the same length of time. Once cooked, measure the height of all cakes and take an average for each batch. Compare average heights and the density of each cake (cut them open). The science behind the bake Cakes need to rise. Usually the eggs and flour and baking powder help this to happen, but this recipe doesn’t have eggs! Mix some of your vinegar with baking powder – what happens? The carbon dioxide created by this reaction helps to put air in this cake (and make it rise!). The process is called leavening.

Guidance (for pupils)

You have four cooking investigations to complete. One will be completed with an adult while the other three need to be completed in your group:

1. Cooking eggs investigation (with an adult)

2. Making bread rolls

3. Making jelly

4. Making egg-less chocolate cake

• Complete the investigation as a team, each working on different activities to ensure that you get all of your investigations done. Remember that the bread will need time to ‘prove’, or rise, and the jelly will need time to set. You may be able to bake the rolls and cake at the same time depending on your timings.

• Remember that you need to approach each challenge in a scientific manner, asking an enquiry question, making predictions, recording results and drawing conclusions/presenting findings. Use your sticky-note investigation resources to help you with this.

• The recipes for the rolls and cake are provided. Follow the instructions on the jelly packet to make your jelly (changing the temperature of the water where needed).

• Once you have completed your investigations you will need to create guidance for your education pack/Pinterest page and embed a video of your egg investigation. You also need to include a section on ‘further investigations’ where you need to suggest further possible enquiry questions for investigation – your teacher will help you with this if you find it tricky.