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- The water inside the corn kernel needs to reach up to about 200 degrees Celsius when it pops.
- At that temperature the water has become steam, which takes up more room than water so it makes the kernel explode so it can escape.
- When the popcorn explodes it turns inside out so that the hard outer layer is on the inside.
- You need to use a popcorn maker, microwave or a pot with a tight fitting lid.
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- Popping corn is different from ordinary corn, the kernels are harder and drier.
- Each kernel has a hard, yellow outer layer of starch called pericarp.
- Popcorn is made up of starch, fibre, vitamins and water.
- The white fluffy stuff is the starch that’s been cooked by the heat.
- The pericarp is hard fibre and fibre makes your poos float.
- When popcorn explodes it can expand up to 30 or 40 times its original size.
- People have been eating popcorn for about 7000 years.
- The oldest known popcorn was found, still fluffy white in a bag attached to the belt of a mummy in Chile.
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- Get an adult to help you make your own Popcorn.
- Have a good look at the popcorn before you try cooking it.
- What does it look like, feel like and smell like.
- Follow the cooking instructions.
- Then when you eat it look at how it has changed; what does it look, feel and smell like now?
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- How many other types of food can you name that you eat that have been popped or puffed in a similar way? What sort of grains are they made of?
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- Why don’t people tell jokes about popcorn?
- Because the jokes are so corny!
- What did the baby corn say to the mummy corn?
- Where's pop corn?
- From Nicolette Rebello
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