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Book 57: Eggs: Mixing, Beating, Crushing, and Heating

Levels: 1-2
Contextual strands: Material world icon. Material world

Synopsis

This book provides opportunities for children to:

  • investigate the composition of a food (specifically, an egg)
  • relate an egg's composition to the types of changes it can undergo
  • investigate whether these changes can be reversed.

Note:
This book focuses on processes and changes relating to the Material World. It does not cover where eggs come from nor the biological function of eggs (Living World). However, these notes do include some biological information so that teachers can respond to children's common queries and misconceptions in this area if they arise.

Concept overview

Use the concept overview, which is also on the inside front cover of the book, as a reference for the concepts that relate to Eggs: Mixing, Beating, Crushing, and Heating.

PDF icon. Read the concept overview (PDF 54 KB)

Links with other titles in the series

This book is aimed at levels 1 and 2. The topic has links with the following books in this series:

  • Book 14: Making Porridge (L1–2, Physical World)
    which introduces the concept of heat energy
  • Book 16: Sand, Salt, and Jelly Crystals (L1–2, Material World)
    which investigates the changes materials undergo with mixing and melting
  • Book 23: Fresh Food (L1–2, Living World)
    which investigates how food keeps or loses its freshness
  • Book 56: Bread (L2–4, Material World)
    which looks at the relationship between the properties of materials and what can be made from them
  • Book 58: Ice (L1–2, Material World, Physical World)
    which focuses on the changes between water's solid and liquid states

Assessment resources

Visit the 'Building Science Concept' page on the Assessment Resource Banks (ARB) website to find ARB resources that assess the 'big idea' learning outcomes referred to in the concept overview for this title.


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