Matariki

In Room 8 we are learning about Matariki we had 6 question and we had to make a slide or doc and then go on the websites linked to the slide Miss Hudson made. This is my doc with my answers.

Artificial Intelligence quiz

Phytoplankton

     PHYTOPLANKTON

 Close your eyes and imagine a world where nothing alive every creature dead and gone. How would you feel? No animals, No Vegetables or fruits not even humans would be alive. So how would this terrible thing happen? And who helps us produce oxygen, food, light and nutrients?  Well it’s all thanks to PHYTOPLANKTON they help everything to live. PHYTOPLANKTON  make there own food through a process called PHOTOSYNTHESIS. PHOTOSYNTHESIS make oxygen so if you breath in you are using 50% of the oxygen. So no PHYTOPLANKTON no oxygen. So how do they make it? well they live under water the oxygen dissolves in the water so you don’t see any bubbles in the water then it creates oxygen. PHYTOPLANKTON also makes food, light and nutrients.

So now you know how PHYTOPLANKTON helps the world so I thank PHYTOPLANKTON for producing oxygen, food, light and nutrients  for us even though they are so small that you need a microscope to see them they, PHYTOPLANKTON help us a lot.

My World Environment day Poster.

In Room 8 we are learning about World Environment day.First we had to Copy ad Past valuable information then make a poster. I learned that waste management is a big problem for the whole world. This is my Poster and I hope you like it.

Leftover Recipe

 

 

 

         Cheeseboard soufflé & seasonal salad

                                                            

 

 

 

           Cheeseboard soufflé & seasonal salad

                                                                 Ingredients

For the soufflÉ

• 50g butter
• 
• , plus extra for greasing
• 25g plain flour, plus extra for dusting
• 200ml milk
• 
• 300g leftover hard cheese, cut into chunks
• 100ml double cream or crème fraîche
• 4 eggs
• 
• , separated
• grating of nutmeg
• 
• pinch cayenne pepper

For the salad

• 110g bag salad leaf
• 100g leftover blue or goat's cheese, crumbled
• 50g leftover shelled nut
• 1 pear
• 
• , sliced
• 3 tbsp salad dressing (use your favourite), to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
2. In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
3. While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.