Hokey Pokey Popcorn Crunch #5

On the 10th of September we were put in Groups and we made hokey pokey crunch from the little kitchens recipe. After we made it we had to look at the science behind it like why the popcorn pops and what makes the hokey pokey bubbles. We looked at some videos to explain it and to help us understand why it happens.

Then in our groups we had to make our own video to show the science and how we made hokey pokey pop corn crunch. After we ate it and it was delicious.

By Isla

Hokey Pokey Popcorn #4

Today we made hokey pokey popcorn crunch the ingredients were popcorn, glucose syrup, almonds, baking soda, butter and dark chocolate chunks. After the popcorn was cooked we had to separate the uncooked kernels from the cooked kernels, then we added the caramel topping to the popcorn and mixed it together and cooked it for a while in the oven to make it chewy and lastly added the chocolate over top it tasted so good.

Here's the recipe

Pams Hokey Pokey Popcorn Crunch

Ingredients

• 1 x Pams Butter Popcorn 3pk
• 75g Pams Roasted Unsalted Almonds
• ½ cup Pams Brown Sugar
• ⅓ cup Pams Butter
• ¼ cup glucose syrup
• ½ teaspoon Pams Baking Soda
• ½ cup Pams Dark Chocolate Chunks

Instructions

1. Preheat oven to 100⁰C.
2. Pop one pack of popcorn, according to pack directions.
3. Spread popped popcorn and almonds into a roasting pan.
4. In a saucepan, combine brown sugar, butter and glucose syrup. Cook over a medium heat for about 5-6 minutes, or until mixture comes to a boil.
5. Continue boiling for 2 minutes.
6. Remove pan from heat and stir in baking soda.
7. Pour warm mixture over popcorn and nuts and stir well so that the popcorn is coated.
8. Bake for 20 minutes, or to desired crunch.
9. Remove from oven and transfer to baking paper, don’t break into chunks.
10. Allow to cool completely.
11. Once cooled, melt chocolate chunks in the microwave in 30 second intervals on 50% power, stirring after each burst.
12. Using a fork or spoon, generously drizzle chocolate over the popcorn and let stand until chocolate is set.
13. Break into pieces and enjoy.

Don’t forget to create, make or bake your own experiment, film it, upload it and be in to win a year’s worth of groceries!

Hokey Pokey Popcorn Crunch #3

Food Science

Today we have been doing some food science to learn about the science behind food.

At the start we did the work on the computer to learn about the science from the videos that Mrs Hyslop sent Hugh and Hugh sent everyone else in the group.

The bag with less vinegar puffed up less because it made less Co2 (carbon dioxide) we got this from ‘Sick Science, CO2 Sandwich’ and the piece I learnt the most from the videos was the popcorn

The hard shell splits because of the pressure of the heated water, then the expansion works like a muscle, vaulting the kernel into the air but the cool thing is that it is the vapour that makes the pop sound.

Written By Vaughan

Video Made By Vaughan, Hugh and Antonio.  

Hokey Pokey Popcorn Crunch

10.9.15

Today at school we are learning the science behind food. The food we are making is hokey pokey popcorn crunch. We got the recipe from New Worlds mini shops. One of the things we learnt was that the popping of the popcorn was caused by heat putting pressure on the kernel, causing it to crack open. The vapour is what makes the popping sound. Some science we learnt from the hokey pokey is that the water and the syrup take a slight change of the mixture burning because most of the energy into the evaporating molecules. 

Lucy

                            

Hokey Pokey Popcorn Crunch #2

Today we did some science and at the same time we made hokey pokey popcorn crunch. It was really fun and amazing because we learnt how popcorn pops and why it jumps up in the air. Now if your wondering it does pop well the popcorn has moisture inside of it and when it gets heated up the moisture expands so much that it pops the shell of the kernels, when the moisture escapes out of the kernel it makes a popping sound and it has such force that it sends it flying up in the air and turns it inside out. Once we had taken all of the kernels that hadn't popped we poured hokey pokey that hadn't set all over the popcorn. It was really fun because we get to eat it and I'm sure it will be delicious.

By Macleod

 

Visit from a Surgeon

Mr Panting comes to school

Today (Monday 24th August) Mr Panting came to school, he was a orthopedic surgeon but is now retired. We learnt about the body and bone breaks. We also learnt how he become a surgeon and how he was good at math top of the class.
Facts we learnt:

• Did you know that when a bone breaks it bleeds, this makes the bone heal.
• One of the most common bones to break is your collarbone.
• Orthopedic surgeon stands for straight children.
• It takes nearly 15 years to become a qualified orthopedic surgeon.
• The smallest bone is in your wrist
• The femur is the longest bone in your body
• Breaks in the joints are harder to fix than a normal break
• Some breaks may leave long-term swelling but it does disappear after a while

This is Keeley's Nan's hip

This is a metal hip joint that Keeley's Nan will now have

School Swimming

7/8/15

Today we did school swimming there are many different groups that are working on similar things like backstroke, freestyle, stream line and breaststroke. 

School swimming is an occasion that only occurs for a week twice a year. All of the children love it, they enjoy being able to swim together as well as knowing that learning these skills they will be safe if anything bad happens like a boating accident. The helpers are enjoying it too, being able to help children develop good swimming skills. 

The support group has also got a professional swim coach to come and help people to swim her name is Mrs Mckinnel.

Written by Keeley