Measuring out a batch of dough with the scale
Observations: Lesson Two Kids were doing math voluntarily. How cool is that!?! This was by far the highlight of lesson two. The group immediately embraced the use of the scale for making dough. I gave them the numbers, and using the do-onestep-and-pass-it technique they proceeded to calculate the weight of each scoop, and how many grams were still needed. The curricula for the day introduced the idea that yeast is alive. I found that personifying an ingredient is a very effective way to engage the kids in the story and finer details. At the end of the day they could repeat back the ‘life cycle of yeast,’ (wake it up, feed it, it burps, then you kill it in the oven, pretty cruel, huh?) and were busy mixing up their own batches of dough with the scale. It would be interesting to run this class using volume measurements as well.