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Vermilion Parish Schools

Activity 5: Eating Matter (GLEs:  7, 8, 11, 12, 17, 18)

Materials List: electric stovetop burner,  rulers, measuring cups, waxed paper, paper plates, sugar, margarine, low-fat milk, cocoa, quick oats, hand lenses, science learning log

Facilitate a discussion about the various ways measurement tools can be used (building, sewing, cooking, data collection, etc.). Explain that the students will observe a cooking demonstration of making cookies and then measure the size of the cookie they will eat. Using the recipe below, prepare the cookie dough.  Ask volunteers to help measure and add each ingredient to the dough.  For variety, the one cup measures can be broken into 1/3, 1/4 or cup measures to add up to appropriate amount.  Once the cookies have been prepared and cooled, each child will get one cookie on a paper plate. Using a ruler, the size of the cookie can be determined (For sanitary purposes remind students not to touch the cookie with the ruler). Students can record their observations about the cookie in their science learning log (view literacy strategy descriptions).  Finally eat and enjoy!

3 Minute No Bake Cookies

2 cups sugar

8 tbs (1 stick) margarine

cup low-fat milk

1/3 cup cocoa

3 cups quick oats

In a large saucepan, combine sugar, margarine, milk and cocoa.  Bring to a boil over medium heat, stirring frequently.  Continue boiling 3 minutes, stirring frequently.  Remove from heat.  Stir in oats. Drop by tablespoonfuls onto waxed paper.  Let stand until firm 

While cookies are cooling, divide students into groups to compare the properties (texture, shape, etc.) of oats and cocoa (you will need to have extra oats and cocoa).  Provide students with a hand lens or other types of magnifier to investigate the substances.  Students can record observations and/or drawings in their science learning log.

*This recipe may need to be doubled depending on class size. 

**If asked, parents will often send ingredients. 

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