In this 4-6 day lesson, students will explore the science of kneading and gluten development through bao.
 
Be sure to check out our additional 2 day-extension that explores steaming and heat transfer!
 
Grades: 9-12
 
This Lesson Includes:
Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
Student Handouts with step-by-step lab directions and other activities
Videos: an instructional lab video
 
All materials are included in the Google Drive folder