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Adapted
from: GoGrains EveryDay www.gograins.drdc.com.au/pdf/teaching.pdf
Summary
Students
describe and identify seeds found in Italian soup
mix. They describe the changes that take place
when seeds are soaked overnight and when cooked.
Victorian Essential Learning Standards Domains and (Levels):
Science (2,3,4)
Duration: 40 minutes for chart, overnight soaking, 3 hours to cook soup.
Setting: The classroom, kitchen (if available). |
Objectives
To become familiar with the characteristics of
a variety pulses (legumes) and their uses.
Risk
Alert
Some children have allergies to beans.
Materials
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There
are seeds in my soup! - activity sheet - including
student worksheet, pulse information sheet,
key to pulses and grains and resources guide
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Italian
soup mix with many pulses. (Eg. McKenzie's) |
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Plate
or tray for each student |
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Stiff
paper or cardboard (recycled cereal boxes) |
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Lots
of glue |
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Tooth
picks |
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Large
bowls and large saucepans |
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Crock
pot, burner or stove for simmering soup |
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Stock
or water |
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Oil,
onions, celery, carrots, cabbage, canned tomatoes
(optional) |
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Chopping
boards and knives (if adding vegetables) |
Student
Connections
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Read
Pulse Information Sheet to discover the origin
of pulses and find out how wild varieties
are used to breed better soybeans. |
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Compare
the taste, preparation, storage and transportation
of fresh green peas with dried peas in split
green pea soup. Why are dried peas used more
than fresh peas in poorer countries? |
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Visit
www.passionforpulses.com,
prepare recipes using pulses and record new
foods tried in tasting passports (LandLearn
Autumn 2003 Newsletter). |
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Sprout
lentils and try this nutritious food. Look
at Seeds, find out How
a Bean Grows and Spy
on Roots from the LandLearn
Plant Power booklet. |
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