Scripture: Genesis 25-26
- Students will review the story of Jacob and Esau.
- Students will learn Jacob convinced Esau to give him his birthright by giving him some stew.
- Students will learn how to identify and measure dry and liquid ingredients accurately.
- Students will participate in an activity allowing them to practice identifying and measuring dry and liquid ingredients accurately.
Guiding Question: How does one identify and measure the dry and liquid ingredients in a recipe accurately?
Materials: recipe(s) using both dry and liquid ingredients in a variety of measurements, measuring spoons, measuring cups (dry and liquid), ingredients for the recipe(s), mixing bowls, stirring spoons (Note:If cooking is not practical in your setting consider measuring sand and water for practice in the activity. Rewrite the recipes substituting sand for the dry ingredients and water for the liquid ingredients.)
Procedure: Review the story of Jacob and Esau and the stew exchanged for the birthright. Explain to the students that we don’t know if Jacob used a written recipe, but he may have been using a recipe his mother had shared with him. Share the recipe(s) with the students. Demonstrate for the students the different measuring spoons and cups and how to use them to measure dry and liquid ingredients accurately. Divide students into small groups. Have them prepare the recipe in a mixing bowl, being very careful to use the correct spoons or cups and measuring accurately. Have students encourage each other to be accurate as they work together on the project. After the recipe(s) are completed ask the students what they think would happen if they substituted one measurement for another (teaspoons for tablespoons, etc.). What challenges did the groups face as they attempted to measure accurately? How did they overcome any challenges they faced?
- How does one cook by weighing ingredients rather than using measuring spoons and cups?
Supplemental Activity: Have more advanced students research and find a recipe which uses weighing ingredients instead of using measuring spoons and cups (Many British recipes are formulated this way.) If possible bring in a food scale and repeat the exercise above. What differences did the students notice? How hard would it be to convert one method to the other?