To measure accurately you need to know the diffrence between a table spoon and a tea spoon the teaspoons the small one and the tablespoon is the big one also when you measure dry ingredients with a cup or teaspoon you should scrape off the access at the top so you get the best result also when your mesuaring a liquid with a spoon you should hold it above the thing you want it in Incase it spills so you don’t have to clean up a mess. The double chocolate chip muffins we made in foods was pretty awesome they werent dry but they weren’t wet either they were perfect and they tasted and smelt like a really good chocolate like the fancy ones you get at the shop the texture was also perfect they also melted in your mouth the look was also really great like they looked cool like they should.

Ben;  We made double chocolate chip muffins, to help us learned how to measure ingradients, wet and dry. When pouring a liquid, do it on a flat surface, with dry ingredients scoop or dip the measuring devices in the container, when you  have scooped it then scrape the extra off. the final product was quite attractive, and I felt conection with the muffins. They were quite srumchis, delightful and very , MOIST, over all absoutly yummy.

Walt: Learn about the importance of measuring correctly and accurately. We are using this knowledge to create Double Chocolate Chip Muffins.

cooking is a science and accuracy is vital in insuraing successful outcomes.

We watched a short clip about accurate messerment we learned that:

• To messuare liquids using a jug on a flat surface and to check the level get down to eye level.
• Dip measuring spoons into dry ingredients  and then level it off with the back off a knife.
• When measuring liquid with a mesuring spoons it is important to hold the spoon level.
• Dip and sweep the measuring cup when measuring dry ingredients such as sugar.
• Some ingridents need to be compacted first like Brown Sugar.

Reflection:

Although we followed the same recipe with the same tools and ingredients it was interesting to see the final outcomes which here incredibly different. Eleni and Jazmin had a very dry mixture and hax to go back to the recipe to see what they had missed. Ben, Victor, Ryder and Liam found their mixture was dry but with more mixing it came together.

• Our muffin texture was crumberly but moist and the perfect sweetness, in our opinion.

Today we lernt about the human lungs and made a model

Today in cooking Mrs Oak decided on delicious Stuffed Potatoes for our two hour lesson. Step one of making the potatoes was to get a fork and stab holes all around it so when its cooking it doesn’t explode, Step 2 place all your freshly stabbed potatoes into a oven tray and gently placing it into the oven for half a hour.

When the potatoes where cooking Mrs Oak being the cheaky lady she is decided to put me and one other on the task to make a scone batter for open day on tuesday as a nice little snack for the guests.

Step 3 Place the potatoes in a bowl in the microwave for 2 minutes until they are no longer hard anymore,  Step 4 Scoup out all the potatos insides(I decided to mash the inside instead for faster cook time) then place the potatoes back in the oven for another couple of minutes,   Step 5 place all the toppings chosen by yourself(bacon and cheese) and pace it back in the oven for another 5 minutes before taking it out to serve and eat

At the end of the day it was a 10/10 and just for flavour I added sour cream and some sweet chili sauce. Eleni also quite enjoyed it and we ate the whole lot THANKS MRS OAKK!!!!

Lots of love, Melody

Today in science we learnet about solids liquids and gas.

We learned that solids are bunched up.

we also learned that liquids are a little bit more spred out.

And last is gas it is very spred out.

In science today were lerning about the three states of matter for liquid.

what is Solid liquid? well look at it like this,  say you think of ice when it’s frozen and it stays together.

what is liquid? well its water that we can drink or swim in.

gas is air that wonts to be out in the  air.

Today in science we learn about attoms and solid, liquid and gas and the attoms in them. About the different thing they do

I leart that if a blue berry is the sive of a football feild you can only just see the nucilus inside of the blue brry its a sive of an marble

Today in science we learnt about solids, liquds and gas’s. we also learnt about Atoms and nucleus. I learnt that you can only see a nucleus if the blue berry is the size of a football stadium

In science we have been learning about atoms and the three states of matter (Solids, liquids and gases).

The Heart Dissection

Yesterday in Science we dissected a sheep heart

My observations about the heart were that it was really squishy, the colour was dark red, it was the same size as my fist and the inside looked weird like a webby type texture.

We cut parallel to the coronary artery which looks really interesting it also looked kind of muscley 

We could see blood vessels from the outside of the sheep heart it looked like tubes of blood

Something I learned in this process was what a heart would feel like and what inside looks like.

Overall the dissection of the sheep heart was an interesting experience

Yesterday we cut parallel into the coronary artery of a sheep heart

It was dark red pink and the size of my fist 

I put my finger though a outside tube and my finger popped out of another hole that i had cut

I learnt that people find them gross to squeeze and some people were throwing up

Over all the sheep heart was an interesting learning experience and i would do it again

Yesterday in science we dissected a sheep’s heart.

The sheep’s heart was red/pink; it wasn’t that big; it was about the size of my fist.

We used a scalpel to cut it so we could see the inside of the sheep’s heart.

We used a glass rod to put it through the tubes. It had a little bit of blood on it.

I learned that the heart was big but it turns out that it was smaller than I thought.

Overall, dissecting a sheep heart was an interesting learning experience.

Today in art me and my class were continuing our flower ink copy art and this is a half way mark post to show what we have done over the pass 3 weeks!!!

COAGULATION.

WALT: undr stand the chemical changes that happin in cooking

the definition; the action or process of a liquid, getting thicker

we made custard things in foods today it was pretty good, smellt like custard, look like custard, it was custard.

our proses was longer bc we did it wrong , milk was ment to go slow but we didnt ,so yeah.

m m m m m m m m m m m mm m m m m m m mm m m m m m m m m m m m  m m m m m m m m m m m m m m

Today we where plant printing by using

In our yr8 art class we are learning the pencil release technique. The pencil release techniqe is a type of art technique similar to the carbon paper one. We have to get a 4b or 6b pencil, because they hve dark lead, and we had to color over the back of the picture we were tracing really hard. Then we have to flip the colored side down, and trace the lines onto the paper we are trying to trace the photo on. Then we just have to go over the lines, in actual pencil so that the people looking at our work can actually see what we were doing.                                                                                                                 

Today we made plant art, using the pencil releace technique and we had a lot of  fun making these plant art. And hope to do it more.

Kia ora today me and my class in art were drawing plants. we learnt a new teqnuiqe called the pencil release it is exactly like you using carbine paper but instead of that it’s  just a scribble of pencil behind the thing you are darwing then you trace all the details and itll show from the otherside when done.

WALT:denaturation of proteins & learn about meringue

Making Meringues is an example of Denaturation

• Denaturation- to denature something is to transform its basic qualities in a significate way

For instance, when you cook egg whites, they turn white and solid. this means they are denatured.

Extra:  

Egg white contains a mixture of proteins, the most prevalent one being ovalbumin. Whats special about this protein is that it can be denatured [unfolded] quite easily, simpily by using some mechanical force [heres where the wisk comes into play].

After we descussed the importance of detailed instructions and following a recipie precisely after a fail attempt by me, someone commented¨ there are only two ingrediants, how hard could it be!¨