Baking: Winter Term, Week 5

Day One: We began by loosening up a little with a fun song called "I'm in a pickle" complete with silly hand motions. Once we had settled in we took out our cook book and began researching just what preserving is. Once we had a better understanding of the concept we shared our knowledge of foods that we had eaten that had been preserved.

Day Two: We sampled several different types of preserved foods from asparagus to apricots. While sampling these foods we listed the ingredients to form an idea of necessary ingredients used in the process.

Day Three: We narrowed our scope and discussed pickling specifically. We tasted individual ingredients and experimented with combining some together. We also talked about decomposition and different organisms that help do the work of decomposition. We then began slicing cucumbers. Once completed we discussed salt and it's properties. We remembered eating salty popcorn and needing to drink water afterwards. This helped us to understand the next step, salting the cucumbers for 24 hours to remove the moisture.

Day Four: We measured and mixed other ingredients to complete our pickle brine. We then submerged the cucumbers in this mixture and talked about our predictions regarding the changes that would occur in the cucumbers.

Day Five: We tasted our creation and decided it was absolutely delicious!