We had some great feedback from the students, with some asking where they could buy the ingredients to make bubble tea at home. As they tasted what they had made, they were elated! It was wonderful to watch young people support one another as a team. The afternoon was brilliant the Year 7 students were able to consolidate their learning in such a fun and practical way. As students added the pearls to the milk and syrup solution, suspension helped the pearls to float around. Suspension came into the picture when it was time to drink. As they cooked the pearls, students worked together to get a perfect consistency and then to separate it from the syrup – all the while making sure it did not overcook! With the leftover syrup, they mixed in brown sugar and stirred until it became a sticky concoction. The students were able to see the process of separation between the pearls and the syrup. The flavours they made included brown sugar latte, traditional milk tea, and passionfruit tea. Some students had been drinking bubble tea for years, while others had never tried it before, so it was an engaging way to learn about Science, culture, and teamwork. He brought learning together with action to reveal the processes of separation right in front of their eyes. Mr Yu designed this experiment as a tool to display Science in a way the students may not have seen it before. The students got into groups of 3-4, set up a Trangia stove along the corridor, cooked boba pearls on it, sieved them out, cooked special brown sugar syrup, and eventually added all the ingredients together to complete the job. After a term of learning about separation, making solutions, and finding out what suspension is, all three classes got together for an afternoon of making bubble tea.
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