2 bodily kinesthetic while baking bread there are

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2) Bodily-Kinesthetic: While baking bread, there are many steps of using your hands in a specific way to knead the dough into a yummy bread. To do this students need to obtain bodily-kinesthetic intelligence to knead the dough. Teachers can show students and guide their hands to show them how to knead properly. This will help students get more bodily smart in baking. 3) Spatial Intelligence: In order to replicate the recipe and the picture shown for bread, students need to use the recipe to predict what the bread will look like. You need to guesstimate how much dough you use to make bread, because bread gets bigger once it is in the oven. If students look at the picture and estimate how much dough they need, they use spatial intelligence. A teacher can help students use spatial intelligence by showing them beforehand how much dough she used to make bread. Students can use this knowledge to estimate how much dough they will need. 4) Naturalist Intelligence: Most ingredients in baking is resourced from nature. Flour, sugar, yeast, etc are all from mother nature herself. Students need naturalist intelligence to identify different types of ingredients and what they are used for. Teachers can widen a students knowledge of these things by visual and physical lessons where teachers let students touch, smell, etc to identify these ingredients. 5) Linguistic Intelligence: In baking bread, students need to describe the bread to the teacher so they form an appetite for the bread. Teachers can help students learn more linguistic intelligence by asking students to describe newly baked bread and why they want to eat it. Then use that experience to describe the bread to other so they get attracted to their
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bread and want to eat it. This will help students understand the power of words better.
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  • Fall '19
  • Theory of multiple intelligences, Jei Yu

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