Properties of and Changes in Matter: Bread

Properties of and Changes in Matter: Bread School Program

Program Description

Your students will explore changes in matter by transforming grains of wheat into a delicious loaf of bread. They will learn key bread-making processes, including fermentation, protein coagulation, and starch gelatinization. At the same time, students will discover that a kitchen is, in the end, a wonderful science lab!

Consult this Educational Activity Kit for ideas to extend the learning — and the fun!

PROPERTIES OF AND CHANGES IN MATTER: BREAD EDUCATIONAL ACTIVITY KIT

Curriculum Links

ONTARIO QUEBEC
Grade 5 Science and Technology — Understanding Matter and Energy Elementary Cycle 3 Science and Technology, Competency 2 —
To make the most of scientific and technological tools, objects, and procedures

Please see the following document for more detailed curriculum links:

Ontario Quebec

Teacher Tips

Make name tags to help the Museum Educator build rapport with students. Stay for lunch (not provided) in the outdoor picnic area. See additional pre-visit tips or download the pre-visit information PDF.

Fees

$9 per student, $1 per chaperone (group leader is free).
Includes Museum admission.
A minimum fee of $135 will be charged per group.

CAFM
Canada Agriculture and Food Museum
Grade Level:
Grade 5 (Ontario)
Elementary Cycle 3 (Quebec)
Fee
$9 per student
Duration
120 minutes
Dates Offered
September to June
Program Location
At the Museum