We tested the last of our wind powered cars today. Some groups needed more time to make slight modifications to their sail or car structure. As well as engineering skills being developed here, the pupils were working with a partner to share ideas, make decisions and persevere with the task when it didn’t always work first time. What a lot of learning going on!
Some cars didn’t get finished in time, but those pupils will still get the chance to test their sail making abilities, using a ready made toy car.
As each car was tested. it was lovely to hear the positive feedback given to each group, along with some helpful tips on how to improve on each design. Some common themes were:
Getting the right shape and size of the sail
Can the wheels turn?
Is anything on the bottom of the car creating too much friction? We realised that the car would need even more wind energy to help it to move.
How the sail was held up – was it secure enough?
With Mrs Smith, the class have been working on their measuring skills and these skills were put into good use for this task! There were lots of helpful pupils who were keen to read how far each car had travelled. Very accurate measuring from all!
All of the cars moved when wind energy was provided, even if just a little bit. However, the most successful wind powered car travelled a massive 1m 80cm!
Even when things didn’t go to plan, it didn’t matter! We had fun watching the results and learning from the process. This car was even pushed over by the wind!
In Term 3 we were learning about Fairtrade. We talked about what it means and who it affects. We learned about people in other parts of the world and the different things that they can grow in their warmer, tropical climates.
We all love chocolate, but do you know what happens before it arrives at the shop for you to buy? We do! Our class learned about where cocoa comes from and all of the different parts of the chocolate making process. It is important that people involved in this process are paid a fair price for the food that they produce.
We looked for the Fairtrade logo on different products and tried out a couple of different recipes containing these products. Everyone helped to either measure, mix, whisk, fill muffin cases or wash/dry dishes. What a busy morning we had! Then we each enjoyed a muffin at snack time. Yum!
There were several requests to have the recipes posted on our blog so that they can be tried out at home too.! See below for the recipes.
Working with a partner, we spent time researching different foods that we want to see being traded fairly. Our research posters are on display now for all to enjoy.
First we had to measure and add the porridge oats, cinnamon and sunflower seeds to each jar.
Next we had to add milk
Taste test! Thumbs up from these two!
All busy doing Fairtrade research and making posters.
Great team work!
Fairtrade products
Measuring out ingredients.
The mixture was very sticky and difficult to get into the muffin cases!
Method
Divide the porridge oats, sunflower seeds and ground cinnamon between 2 clean jars with lids, then pour 100ml milk into each
Cover and leave in the fridge overnight
In the morning, top each jar of overnight oats with 1 tbsp toffee sauce, 3 tbsp yogurt, 1/2 of the banana and 20g fruit and nut granola.
Gluten Free Triple Chocolate Muffins
We used Fairtrade products where possible.
INGREDIENTS
100 g unsalted butter, (softened)
175 g caster sugar
2 large eggs
140 g natural yoghurt
2 tbsp milk
210 g plain gluten free flour
40 g cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp corn flour
50 g white chocolate chips
50 g milk chocolate chips
50 g dark chocolate chips
INSTRUCTIONS
Preheat the oven to 200’C and place 12 muffin cases in a 12-hole muffin tin.
In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and cornflour. Fold in using a wooden spoon or spatula until combined. Then pour in the chocolate chips and stir in until evenly distributed.
Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180’C. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
Just another blogs.glowscotland.org.uk – Shetland site
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