Hurumanu 3 - Chaos: The Black Death

Following on after looking at several disasters that have occurred in history. We are then to focus on one of the most devastating disasters and pandemic that have surrounded the world; wiped 30% to 60% of Europe at the time, killing more than 50 million people. The outbreak is what I would say, in place, appropriate to what is happening to the world in this current time. Better know that we can examine and identify how it can spread and be able to [with or technology] spread what is happening and what we can do to prevent it. In this activity, we shall look at the timeline taht I have made in which puts in place some of the major and important events in our history. Containing 'The Black Death', wars, religious fights, discoveries and many parts of our past after the antiquity.
This will be an insight and will be the beginning of learning about the 'Great Plague'

Made with Visme Infographic Maker

HEC: Cupcakes

  Cup Cakes

Ingredients:

• 3/4 cup sugar
• 1 tsp of vanilla essence
• 2 tsp of baking powder
• 1 1/2 cup flour
• 2 eggs (7)
• 125g butter/margarine

Another session of HEC has been finished, in this period we have created cupcakes. A simple, forward recipe, however baking it is a magical science. Much like what was made in the last session of Home Economics, Ginger Gems, butter was creamed along with the sugar. Butter is firstly softened before the adding of the sugar and then creaming. The butter is creamed until it is light and almost pale, fluffy; the egg is added, much like again, how Ginger Gems were done. In this case, two eggs are added on after another. The flour and the baking soda, are pre-sifted and are then mixed, but Folded, along with the rest of the mixture, simultaneously with milk, 1/3 of flour is added and the half of the milk; the steps are repeated until there are not more of the flour and the milk has vanished.
Folding is the technique of using a rubber spatula lifting some of the mixture and turning, putting it over the rest of the mixture to combine. This is continued until the mixture is mixed properly and lumps are not formed, creating a smooth batter. However do not over mix the batter as this can result in a dense texture, elastic gluten strands in the final product.

The batter, which is now, after the folding, is mixed and is smooth in texture, is placed on a cupcake baking tray that is prepared by placing cupcake liners in each of the indentations. Two spoons are used for this process both a tablespoon and a teaspoon/dessert spoon. Care fully the liners are loaded with the batter, making sure that none of the batters is outside of the liner and or on the metal. On an already preheated oven of 180oC, on bake, the tray is placed inside for approx. 6 min and then of fan bake for 6-8 mins.
The final product should be golden brown in colour and has been tested with a skewer [a skewer is directly inserted inside the biggest cupcake, after it has been inserted, it should be pulled out]. If the skewer is seen with the debris of the inside of cake it is not cooked yet. However, if it is inserted and pulled out with none of the debris/uncooked batters, it is cooked. 
It is then left to cool outside of the oven, for approx. 5 min or less, and then be cooled once more out of the tray and onto a cooling rack.

The icing was achieved on after the date that the cupcakes have been cooked. The session, as mentioned, included the icing of the cupcakes. The icing was a buttercream icing composed of 150g of butter, 2 cups of icing sugar and 2-3 Tbsp of milk; which was not created by us but by our teacher [was multiplied according to the number of students]. The icing was then given and parted into our groups, then deciding the flavour of the icing--which was then given unflavoured--and also deciding the colour of the icing--previously uncoloured.
The icing process followed, and then the decoration, m&ms, liquorice, etc.
The cupcake itself had a pleasing texture, it was moist enough to be soft inside; the flavour that has been incorporated in the cupcake [vanilla] had a slight hint, an effect that is noticed but did not overpower. Same can be said for the flavour of the icing which we decided to be as orange, the sweetness of the icing sugar complemented with the again slight hint of the orange. The colour was wonderful, it was pale pink, much like a rosebud, creating the mind-boggling effect of having the colour not being connected to the flavour.
It was not a much too complicated recipe, again as mentioned almost similar to what has been achieved in the previous week, adding only several steps. The next steps I would say would be just a touch more accurate in the measuring of teh batter in the lining, however, in my opinion, that would come naturally with experience.

BST: MONEY, MONEY, MONEY, WHAT'S SO FUNNY IN THE BIG MAN'S WORLD?

Moving on from enterprising and entrepreneurship, money is the next topic that we have moved on into. In the first session, we have been starting to learn more about money; however to understand money deeply and to fully lean the 'secrets' and deep knowledge of it we need to know the basics. By means of learning what money is, what is money, why do we use money, how is the money used, why it is used?  We were tasked with explaining what we have learned in this session, a video was used to further understand the meaning of money. Link

There are many questions that surround the topic of money, being that money is fundamental to an organized society; using money as we have been having for the last millenniums, is what make us be as sophisticated as we are now. Previous to the usage of money a bartering system was used instead this made it more complex as the item and the value of certain objects were not set. When 'money' came the prices were set making exchange and trade of products and good simpler than what it used to be.

Hurumanu 3: Chaos - Mount Vesuvious

With this week the individual tasks that we are set with continues; however by this time, the activity that we have chosen is the eruption of "Mount Vesuvius". The disaster in Pompeii that occurred almost 2 thousand years ago; an eruption and a disaster which killed thousands of people as well, that were not only in Pompeii but in other neighbouring cities. Covering much of what the city was, destroying many constructions on the city; however, after its discovery, the history of Pompeii has been preserved. Making it known what the stories of this disaster have to tell. The rich culture in which the people possessed before the disaster.

https://docs.google.com/document/d/1Cohzm-AYKY8bJcroBZfzxTgC4se2FwDFyW8vgLoBDts/edit#


courtesy: https://www.italymagazine.com/featured-story/hiking-mount-vesuvius

Hurumanu 3: Chromatography

Day 1 Experiment

Aim: To separate the colours by pigments.

Hypothesis: My hypothesis is that the pigments that are used, secondary colours such as violet, purple, green will contain and will have the separated primary colours that are mixed to create the secondary, thirdly colours,

Discussion: The first experimented colour that we used was purple and pink, the purple pigment as hypothesized being that it is a secondary colour it contained red and blue.  The pink, simultaneously done with purple showed some resemblance to orange as well as red. Explaining that the darker colours the more pigment needed making it have a more variety of colours rather than a primary colour

BST: Kiwi Ingenuity

In this session of our BST, we are again once more looking at 'Kiwi Ingenuity'; however, in this case, we are looking at a question which asks, 'How does Kiwi ingenuity benefit New Zealand as a nation'. To answer this question we need to look at several factors that make this possible, do we even benefit from it? To simply answer, yes we benefit from this a lot; Kiwi ingenuity helps this country [New Zealand] develop, there are several things that have made NZ known to the world. One of my opinions has made us, NZ known is, Bungee jumping. A.J Hackett invented and introduced the commercial Bungee jumping. Which is quite well known today, thousands of people coming to this country, with the reason being that they want to experience Bungee jumping. We benefit from this as because of this the GDP of New Zealand has become larger and larger; this supports our human development, giving us a better way of life. Education is given to us, free health care to an extent, our security and our political structure are better. Having a better government, a better life, the benefits are almost endless!

courtesy:http://www.yourarticlelibrary.com/education/human-development-development-in-economic-social-and-cultural-spheres/20887

http://seektheworld.com/top-7-places-to-bungy-jump-in-new-zealand/

HEC: Ginger Gems

Ginger Gems:

Ingredients:

150g of butter

2 tsp of ground ginger

1/2 cup of sugar

1/2 tsp of ground cinnamon

2 Tbsp of golden syrup

1 egg

2 cups of standard flour

1/2 tsp of baking powder

1 tsp of baking soda 

1/2 cup of milk

Ginger gems have been the second HEC project that we have done. Again, firstly, which took place was the "mise en place" which again, was the arranging of the ingredients to be ready for cooking, in this case for baking. We have arranged all the ingredients separately and as a team, contributing as much as one another. The first essential part of making this recipe possible is the creaming of the 100g of butter. Which we mistakenly used a whisk instead of a wooden spoon to achieve. 

It was a malfunction, however, having been helped to solve the problem by taking out the butter and putting the bowl in a bath of warm water, so that the butter would warm up and soften; making it easier to cream the butter as well as the other ingredients as well [sugar, ground ginger, ground cinnamon].

Golden syrup was then added and the egg was beaten so that it is properly incorporated with the creamed mixture. Flour and baking powder was mixed and sifted in. It is then folded over simultaneously with the milk until the mixture has turned into a batter. In this recipe, we used a muffin tray, heated up in the oven on 200oC degrees. The tray is then taken out of the oven and the remaining 50g of butter was then cut and put in the several sections of the tray. Unbeknown to us the recipe we haven't read it properly and as carefully as we could've; and all 150g of butter has been put in a single container. It wasn't noticed until the process has been almost/beginning to start, however, our team having prior knowledge about some parts in this process, it was then noticed that we have had 3 slices of butter each equally to 50g, we then took off a slice and problem solved.

The batter was then separated into the several sections of the tray and was cooked for approx 15-17 mins. A huge next step will be reading the recipe and questioning being more attentive.

The result had a soft texture in the middle. Steaming and moist, it had the complimentary taste of the spice of the ginger and cinnamon to the sweetness of the sugar. An amazing recipe, that I would recommend recreating.