STEM & Kitchen Garden

STEM and Kitchen Garden

Foundation, Years 1 and 2 continued their schoolyard safari and looked at the differences and similarities between snails and slugs. 

Years 3 and 4 looked at food webs in Australian habitats.

 Years 5 and 6 continued to investigate the role of sugar in the activation of yeast in the bread making process.

Students found that too much sugar resulted in less activation which was the opposite of most of their predictions. Too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. 

In the kitchen students cooked with sweet potato to make sweet potato cupcakes with cream cheese frosting. Skills practised were measuring, mashing, sifting, mixing, grating using a Microplane zester and mastering a hand-held electric beater.

-Vicki, STEM & Kitchen Garden