Midway Elementary School’s fifth grade students recently turned their science classroom into a short-order kitchen as they explored the states of matter and the differences between physical and chemical changes.
Under the guidance of science teacher Kim Walter and instructional coach Theresa Alonso, students participated in a hands-on activity that brought their recent lessons to life. The lesson? Matter matters, especially when it’s edible.
To demonstrate physical changes, students created mixtures like fruit cups, pancake batter, whipped cream with chocolate chips or fruit, and freshly poured orange juice. These mixtures retained their individual components, allowing students to observe how matter can change form without altering its chemical identity.
Then came the chemical transformations. Pancakes and eggs (fried or scrambled) took center stage as students watched ingredients bubble, cook, and change color and texture when exposed to heat. Pancake batter morphed into fluffy solids, and eggs turned from translucent to opaque white—clear signs of chemical change. Salt and pepper added flavor, but not a chemical reaction, sparking thoughtful discussion about what does and doesn’t count.
Each student received a custom “menu” where they identified and explained the changes they observed, physical or chemical, and why. The students’ answers reflected deep understanding and critical thinking, proving that learning is most powerful when it’s interactive— and tasty.
This fusion of science and creativity not only reinforced key concepts but let students get hands on with their own learning.
