Many children may have little or no experience of shops that sell specific foods, such as a butcher's, greengrocer's or fishmonger's, but it is possible to plan experiences that will enable children to find out more.
Here are some suggestions for developing children's understanding of the baker's shop.
Organise a visit to a baker's. If possible, visit the bakery as well as the shop. Ahead of the visit, talk about what a baker's is. Who works there? What do bakers sell? Where do they do the baking? And when? Encourage the children to ask questions during the visit. You could introduce the theme with the rhyme 'Five currant buns in a baker's shop': Five currant buns in a baker's shop, Round and fat with a cherry on top.
Along came (Rosie) with a penny one day, Bought a currant bun and took it right away.
Four/three/two/one currant buns...
And finish with 'Sorry, no more buns today!'
(See also the Nursery World poster, 2 November 2006 for more activity ideas based on this rhyme.)
Daily bread
Organise a bread-baking session for up to six children.
Key learning intentions
To talk about what is seen and happening
To handle tools, objects and malleable materials safely and with increasing control
Resources
Bread recipe and ingredients (see below), mixing bowls, measuring jug, oiled baking trays, loaf tin, cling film, cooling racks, aprons, table cloth.
Ingredients
225g strong plain white or plain wholemeal flour, 1 level tsp salt, 1 level tsp sugar, 1 level tsp (15g) margarine, 1 (6g) sachet easy-blend dried yeast, 2Z3 cup (150ml) warm water Activity content
* Gather together all the tools and ingredients and read the recipe.
* Put the flour, sugar and salt in the bowl, rub in the margarine and then add the easy-blend yeast.
* Add the water to the flour mix and stir together until the dough leaves the sides of the bowl clean.
* Divide the dough on a floured surface and show the children how to knead the bread (for at least five minutes) until it is smooth and stretchy.
* Place the dough into the greased loaf tin or divide the mixture into a dozen small balls and place on a greased baking tray.
* Put the trays in a warm place, covered with oiled cling film, so that the yeast can work and make the dough rise.
* When the dough has doubled in size (after about 30 minutes), place the trays in oven and bake the loaf at 230x/450xF/Gas Mark 8 for about 20-25 minutes and the rolls for about 10-15 minutes. They should be golden brown and sound hollow when tapped underneath. Place on a wire rack to cool.
* Ensure that the children have opportunities to observe the dough and bread at all stages of the process and encourage them to notice the changes.
Cakes and biscuits
Provide resources for the children to make salt dough cakes and biscuits.
Key learning intentions
To count reliably up to ten everyday objects
To handle tools, objects and malleable materials safely and with increasing control
Resources
Salt dough recipe and ingredients (see below), assorted cutters including gingerbread men, bowls, wooden spoons, rolling pins, ready-mixed paints, assorted brushes, PVA glue
Ingredients
2 cups plain flour, 1 cup salt, 1 cup water, 1 tbsp lemon juice, 1 tbsp vegetable oil
Activity content
* Mix the salt dough and knead until pliable. Encourage the children to roll out the dough and cut out biscuits and cakes. These should then be baked for at least three hours at 100xC/200xF/Gas Mark 1/4). When they are fully dried out, on both sides, remove from the oven.
* When cool, investigate the biscuits and cakes with the children and discuss the changes. Give the children opportunities to paint and decorate the salt dough shapes in any way they wish. Finally, seal the rock hard shapes with PVA glue.
* Use the salt dough cakes, biscuits and bread rolls in a role-play baker's shop or as props for the five currant buns rhyme.
Role play
Provide resources to create a baker's shop in the role-play area, including: plastic bread, salt dough cakes and biscuits; paper bags, shopping bags, wicker baskets; price labels, special offer signs, order pads; a till, coins, receipts, 'open' and 'closed' sign; bakers' hats, an oven, mixing bowls and wooden spoons, cooked dough, cutters, baking trays and bun tins, paper cake cases.
