AM T2.05Working with Dough
The child presses, squeezes, pokes, and rolls a ball of soft dough on a mat, then returns it to its container.
Safety
- Homemade salt dough has enough salt to harm a small child who eats a large amount; offer dough only to children who no longer eat materials, stay with them, and call Poison Control (1-800-222-1222) if a child eats a large amount.
- Dough made with wheat flour contains gluten, and most commercial dough does too; check each child's allergy and celiac records and use a gluten-free recipe where needed.
- Check the ingredients of homemade and commercial dough against each child's food allergy list before offering it.
- Store homemade dough in a closed container and throw it away when it smells, changes color, or shows mold.
- Tools and cutters must be too large to fit the small parts test cylinder (1.25 in. × 2.25 in.).
Presentation
- 1
Carry the tray to the table and sit beside the child.
- 2
Open the container, lift out the dough, and close the lid.
- 3
Press the dough slowly with your palm. Squeeze it in one hand and open the hand. This is the point of interest: the shape of the fingers stays in the dough.
- 4
Poke it with one finger, then roll a piece between your palms.
- 5
Offer the dough to the child and let them work with it in their own way. Do not make an object for them to copy.
- 6
Name the actions you see: 'You are pressing. Now you are rolling.'
- 7
When the child is finished, show how to press the dough back into one ball and put it in the container.
- 8
Close the lid, wipe the mat with the damp cloth, return the tray, and wash hands together.
Extensions, easiest to hardest
- A small wooden rolling pin
- A large cookie cutter
- A blunt wooden stick for poking and cutting
- Two colors of dough at once
Control of error
The dough shows every press and poke; dry dough cracks and wet dough sticks to the hands and mat.
Ready to move on when the child…
- Squeezes, rolls, and flattens the dough
- Uses one tool with the dough
- Keeps the dough on the mat and out of the mouth
- Returns the dough to the container and closes the lid
Guide note
A common cooked recipe uses flour, salt, water, oil, and cream of tartar. Less salt makes the dough spoil sooner, so it is replaced more often. Gluten-free versions commonly use rice flour and cornstarch. Commercial dough labeled non-toxic with the AP seal is an alternative, but it may still contain wheat.