What is often overlooked is the STEM within actually cooking experiences. As children make their own servings of pudding, pancakes, muffins, quesadillas, eggs, or play dough, they engage in vocabulary that often has multiple meanings. In cooking we whip, beat, sift, dice…all words that have different meanings in different contexts. There is mathematical thinking such as of more and less, shorter and longer in terms of time, number of scoops or spoonful’s and experiences connecting children to the concepts of volume and fractions.
Cooking experiences can introduce cultural dishes previously unknown to children, or regularly enjoyed. Finally, cooking experiences immerse children in observations about properties of materials or ingredients, and how those properties may change when heat or cooling is applied to a mixture.
French Toast in a Mug is a recipe adapted from the August 2019 issue of Hy-Vee’s Seasons Magazine. A video of Hy-Vee nutritionist April Van Sickle Graff cooking this recipe with her daughter can be found on the Facebook page of Hy-Vee (2010 Adams St, Mankato, MN).