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Abstract(s)
A química está amplamente presente no nosso dia-a-dia, e a cozinha é um bom exemplo
disso. Na realidade, sempre que cozinhamos, estamos a realizar uma serie de transformações químicas e físicas, que acontecem devido à ocorrência de sucessivas reações químicas, onde um conjunto de substâncias (os reagentes), sob condições de pressão e temperatura controladas possibilitam a obtenção de substâncias diferentes (os produtos), ou por outras
palavras, o jantar.
Com este estudo, pretendo estabelecer uma ponte entre estas duas áreas, a química e a
culinária, sob a forma da criação de um “espaço” em ambiente escolar onde a química e a culinária possam existir em simultâneo.
Para tal, apresentei um conjunto de atividades sob a forma de 12 propostas laboratoriais distribuídas por três níveis de aprendizagem, que têm como principal objetivo ilustrar diversos fenómenos físicos, químicos e biológicos que estão na base da prática culinária, explorar aspetos científicos transversais a várias disciplinas, permitir aos alunos desenvolver
novas aptidões, conviver com os seus colegas, promover interações cívicas, entre outros.
Chemistry is ubiquitously present in our day life, and the kitchen is a good example. In fact, when we are cooking, we perform a series of chemical and physical transformations that happen due to the occurrence of successive chemical reactions, in which a number of substances (reactants) under controlled conditions of pressure and temperature turn out to be possible to get different substances (products), or in other words, the dinner. The main purpose of this study is to establish a bridge between the chemistry and culinary activities by creating a “space” inside the school environment, where chemistry and cooking exist simultaneously, i.e., cooking is explained under the light of chemistry, enabling students to get a deeper insight and thus enabling them to explain what happens in terms of chemical reactions. In order to achieve this, a set of 12 laboratory activities proposals is suggested. These laboratory proposals are distributed among three levels of learning, whose main objective is to illustrate many physical, chemical and biological processes that underlie the cooking practice. The exploring aspects cover a breadth of scientific disciplines, allow students to develop new skills, socialize with their peers, promoting civic interactions, amongst others.
Chemistry is ubiquitously present in our day life, and the kitchen is a good example. In fact, when we are cooking, we perform a series of chemical and physical transformations that happen due to the occurrence of successive chemical reactions, in which a number of substances (reactants) under controlled conditions of pressure and temperature turn out to be possible to get different substances (products), or in other words, the dinner. The main purpose of this study is to establish a bridge between the chemistry and culinary activities by creating a “space” inside the school environment, where chemistry and cooking exist simultaneously, i.e., cooking is explained under the light of chemistry, enabling students to get a deeper insight and thus enabling them to explain what happens in terms of chemical reactions. In order to achieve this, a set of 12 laboratory activities proposals is suggested. These laboratory proposals are distributed among three levels of learning, whose main objective is to illustrate many physical, chemical and biological processes that underlie the cooking practice. The exploring aspects cover a breadth of scientific disciplines, allow students to develop new skills, socialize with their peers, promoting civic interactions, amongst others.
Description
Keywords
Ensino da química Reacções químicas - Culinária Química - Prática de ensino supervisionado Culinária - Ambiente escolar