All lessons › Kitchen science: squish, bubble and freeze › Lesson 4
Australian primary science · Years 3–4 · Lesson 4 of 4
Perfect play dough
Inquiry question: Which recipe makes the best play dough for modelling?
Check practical materials
Fair testing
What students learn
Changing the amount of one ingredient changes the properties of a material, such as how stretchy or sticky it is. The best material depends on its use.
Success criteria
- I can change one ingredient and keep the rest the same.
- I can test stretch and shape the same way each time.
- I can choose the best dough and explain why using my results.
Preparation and materials
Before this lesson: Fair testing with one change (bubbles lesson).
- Plain flour — 2 kg
- Salt — 500 g
- Vegetable oil — 1 small bottle
- Warm water (teacher pours) — 1 jug per table
- Food colouring (optional) — 1 bottle
- Bowls — 26 (2 per pair)
- Measuring cups and spoons — 13 sets
- Rulers — 13
- Trays — 13
Teacher setup
- Pre-measure 1 cup flour and 1/4 cup salt into each bowl.
- Check for wheat (gluten) allergies; use gluten-free flour if needed.
Safety and adaptations
- The teacher pours the warm water; it should feel comfortably warm, not hot.
- Check wheat allergies before the lesson.
- Don’t eat the dough: it has lots of salt.
- Wash hands before and after.
Review your school policies and curriculum requirements before teaching.
How to investigate
The lesson sequence should leave pupils with evidence to interpret, not only an activity to finish.
- Bowl A: add 1/3 cup warm water and 1 spoon of oil. Mix and knead.
- Bowl B: add 1/2 cup warm water and 1 spoon of oil. Mix and knead.
- Stretch test: roll a 10 cm sausage of each and pull slowly over a ruler. Record how long it stretches before breaking.
- Shape test: make a ball. After 1 minute, did it keep its shape?
- Feel test: is it crumbly, smooth or sticky?
- Which dough is best for modelling? Use your results.
Teacher modelling prompt
Roll a sausage of plasticine (or any spare dough) 10 cm long. Hold each end and pull slowly over a ruler until it breaks. Then make a ball and check whether it keeps its shape for one minute. Say: “Same tests, same way, for every dough you make.”
Record and explain evidence
Recording question: Which recipe makes the best play dough for modelling?
| Dough | Stretch before breaking (cm) | Kept its shape? | Feels crumbly, smooth or sticky? |
|---|---|---|---|
| ________________ | ________________ | ________________ | ________________ |
Example recording headings; record actual observations, including inconclusive results.
Discussion prompt
What does a modelling dough need to do, and which results show that?
Check understanding
What should pupils know? What did adding more water change about the dough?
Explain with evidence: Sam kneaded dough A for 1 minute and dough B for 5 minutes. Is his test fair? Why?
Apply the idea: You need dough to make a tall tower. Which recipe would you choose and why?
Teacher answer guidance and saved classroom work are available through the main lesson experience where supported.