Baking and Cooking: A Delicious Unit Study, Part I
- Tuesday, June 03, 2008
Before we get too far ahead of ourselves, it’s always a good idea to find out what God’s Word tells us about any topic—even when in the kitchen.
• Memorize 1 Corinthians 10:31: “Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.”
• Read the account of Martha in Luke 10 and then copy verses 38-42 in your neatest handwriting.
• Read Psalm 128:2: “For thou shalt eat the labour of thine hands: happy shalt thou be, and it shall be well with thee.” What does this verse mean?
• Read Proverbs 31:15: “She riseth also while it is yet night, and giveth meat to her household, and a portion to her maidens.” Copy and/or memorize verses 10-31.
• Find your favorite cookie recipe. How many cookies does it make? Let’s pretend that you only want to make half that amount. Cut the measurements to half and rewrite the recipe. Now you decide you want to double the recipe. Change the measurements again and rewrite the recipe. If you feel really adventurous, cut the recipe into one third.
• We use math when cooking all of the time. So many times we find recipes that leave us with questions like: How many tablespoons are in one cup? How many ounces in three liters of water? How many cups in a two pound bag of powdered sugar? Can you find the answers to any of these questions? It might take some work!
• Take your favorite recipe, whether it’s a hot dish, a cookie or cake recipe, or a beverage, and decide if you’d have to cut the recipe in half, double it, or leave it as it is to make enough for your family. Now for the fun part! Go ahead and make it!
Isn’t it neat how different ingredients like flour, eggs, yeast, and honey can be combined, given a little heat, and suddenly you have a pan of dinner rolls sitting right in front of you?
Combining ingredients is how we come up with so many flavors and recipes. I often think back to the days when they didn’t have recipes and they cooked by trial and error. They kept trying and adjusting until they got it the way they wanted.
Science comes into play when we add ingredients together. Let’s find out how some of them work together.
1.) What is yeast? Why is sugar important to yeast? How does it work? What kind of environment does yeast need to survive? What are the differences between active dry yeast, instant dry yeast and fresh yeast?
Here is a neat activity to see how yeast reacts with various ingredients. You will need four quart size zip-lock type bags. Label them:
• Bag #1: yeast
• Bag #2: yeast and water
• Bag #3: yeast, water, and sugar
• Bag #4: yeast, water, and flour
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