Lesson: Mixtures and solubility in daily life

Interdisciplinary class plan - science and cooking

Learning Objectives:
Identify mixtures and solubility situations in cooking.
National Common Curriculum Base Skill:
(EF04CI01) Identify mixtures in daily life, based on their observable physical
properties, recognizing their composition.
About this plan:
In this class, science skills will be covered with cooking practice making a jello
recipe

Necessary material for 16 servings:

- 4 boxes of gelatin (flavors to taste);
- 1 can of condensed milk;
- 1 can of cream;
- 4 containers for mixing;
- 1 thermal bottle with 1 liter of warm water
- 1 bottle with 1 liter of cold, filtered water
- 4 measuring cups;
- 4 spoons
- 4 containers to place the jello to freeze;
- bench;
- refrigerator;
- whiteboard or projector.

Contextualization 1:
Suggested time - 10 minutes
Organize students in a semicircle and discuss the class theme - mixtures and
solubility.

Raising hypotheses/ask students

Has anyone ever eaten jello?
What does she look like?
What is its texture like?
 Does anyone know where gelatin comes from and how it is prepared?
Have you discovered where gelatin comes from?
Is gelatin of animal or vegetable origin?
How is the process done?
Is gelatin only used as jello or is it used in other products? Which?
Has anyone ever made jello at home?

Explening each term you don't understand, such as collagen, versatile, emulsifier.
Then, comment on the activity they will carry out: Today you will make a recipe for
delicious jello.
Observation: Don't worry about answering their questions, but encouraging them to think
about the topic.

Contextualization 2:
Suggested time - 20 minutes
Organize students into 4 groups on a large bench where students can stand around
it. Present recipes for different mixtures via slides or on the board.
Give a box of gelatin to each group and ask them to read the instructions for
preparing the box.

Question
Why does the box recommend that the gelatin be dissolved in hot water?
If we mix gelatin in cold water will it dissolve?

Hands-on
- Group 1: dissolve the powder from a box of gelatin in 250 ml of warm water and
then add another 250 ml of cold water.
- Group 2: dissolve the powder from a box of gelatin in 250 ml of cold water and
then add another 250 ml of warm water.
- Group 3: dissolve the powder from a box of gelatin in 150 ml of cold water and
then add 1 can of condensed milk.
- Group 4: dissolve the powder from a box of gelatin in 150 ml of warm water and
then add 1 can of milk cream.
- Groups should observe the activities of other groups.
- Students should write down their observations in notebooks or on a card.
 - Ask groups to share their notes with each other.
- Present guiding questions for the discussion.

Contextualization 3:
Suggested time - 15 minutes
Organize students in a conversation circle to systematize the results of the lesson

Assessment
- Tell the students that warm water can dissolve the gelatin more quickly, but cold
water can also be used, the gelatin will dissolve anyway, it will just take a little longer and
may form lumps if not done well. stirred and may curdle if not mixed well with the cream
and condensed milk, especially if the water is hot.
- Review the hypotheses that were raised and the notes taken by the students and
highlight what they learned in class.
- Present the concepts about solubility.
- Suggest that students test other recipes using gelatin and share the results with
the class.