We don't have any professional chefs/bakers among our parents (that we know of!), so we decided to experience this job first hand through a cooking activity. The teachers brought in ingredients for apple turnovers -- a first for us! The children wanted to create their own chefs' hats so they could more fully experience the role. Using paper and border materials found in our art cabinet, we had great fun making brightly-colored chefs' hats for ourselves.
Then we all watched in awe when apples were being peeled by the electric peeler. This peeler gets the whole apple skin off in one long piece, so Teacher Thaovy laid the three apples' skin strings on the floor beside each other and led a rich discussion about the differences. This was a chance to practice pre-math skills and vocabulary in comparing sizes (this one is longer, this one is shorter, this one is in between) and measuring the length. This led into a discussion of why the skins were different. We learned that large apples have more peel because they have more surface area, and small apples have less peel, just like adult clothing is bigger and takes more fabric than children's clothing because adult bodies are bigger. The children resonated with this analogy and began discussing how their bodies were different sizes and their clothes were sized differently to match.
After analyzing our apple skins, it was time to make turnovers...
First, after washing our hands, we sliced our apples very carefully, practicing safe kitchen skills with plastic knives and cutting boards.
Then we put our apple slices on our turnover dough, followed by sugar and cinnamon.
We saw them go into the oven and compared their color, texture, and temperature when they came out. We all enjoyed the smell while they were baking, and of course the taste when we were done. Delicious!
Thanks,
Teacher Richa
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