Science Term 3

 Hello fellow readers and welcome back todays blog post is about what we are doing in science.This week we have been learning about convection and conduction they are both types of heat transfer-where energy is passed from hot to cold. Conduction is and energy transferred thorugh contact if something is a good thermal conductor it can pass on heat for example a stove top need to be a good thermal conductor so it can cook heat your pan, and a frying pan is also a good thermal conductore because the heat goes from the pan to your food. Thermal Insulator does not pass on heat which means it can stop heat from leaveing To exmaples  jackets can be thermal insulator and a Blanket is also a theremal insulator. Convection is a non conact heat transfer, hot stuff rises,cold stuff sinks from example a hearter makes the hot air rises, and cold air from the frezzer will go to the ground. We also did tea bag rockets for this we had to cut open  tea bag tip the inside out and stand it up once you put it on firer it went up and the asher would come down because it cooled down.

Why did the tea bag go up? It when up because it was more dense than it would have been with the tea in it.

Why did the ashers come down? It came back down because it would have been come less dense when it cooled off.

The Design Process- Cinnamon Crinkles

 Hello fellow readers and welcome back to today's blog post. It is about what we have been doing in Home Economics for the past week.

In Home Economics we have been doing something called the design process. For this, we had to find a stakeholder. Mine was for the principal we also had to do a shopping list, time management, costings, and a recipe. The purposes of the stakeholder were so once we had made the food they would be able to test the food we had made and then give us feedback on how we did.

In my group, we were making Cinnamon Crinkles the original recipe made 36 which was too many so we had to halve it so that it made 18.

Here is the original recipe this photo is from Margaret Fulton’s Baking Classics found on Pg32

Ingredients

• 62.5g butter
• 82.5g caster sugar
• 1 egg
• 150g of self-raising flour 
• 1 tbsp ground cinnamon
• Baking paper  

Steps

1.Preheat the oven to 180c

2.Using a wooden spoon, cream the butter until soft in a larger bowl  

3.Beat in sugar until light and fluffy.

4.Beat in the egg thoroughly 

5.Sift the flour into a medium bowl  and then add to the creamed mixture

6. Make sure flour is mixed in well

7.Roll the mixture into small golf ball sizes balls using your hands 

8.Mix extra cinnamon and sugar together

9.Roll the small balls in the cinnamon and sugar mixture 

10. Then place on  baking trays lined with baking paper

11. Flatten the balls slightly with a fork 

12.bake them for 15 minutes

13. Let them sit on the baking tray for 5 minutes 

14. Then use a spatula to put them on the cooling rack 

                        Makes 18

Kia ora Felicity

Thanks for sending us the samples of your cinnamon crinkles. Mr. Goodfellow and I tasted them.

 

Lovely. The amount of cinnamon was just right for our taste, not too sweet, and I enjoyed the soft texture, they almost melted in the mouth. They were still slightly warm, which I thought added to the flavor. I wondered what they might be like cold.. probably just as delicious.

 

Keep up the good work.

Kia tau te mauri

 

Felicity

I kept a piece of the biscuit to try cold.. it had a lovely light crunch and a great 'crumb' texture in the mouth... Tūmeke!!