Year 4 and Year 5 have been working
hard in the kitchen again with Mrs Jupp.
Students made bread rolls, with butter
and jam and some delicious zucchini
muffins.
We were learning more about how
bread rises, so we also did some cool
science experiments. We tested which
flours had the most gluten by washing
dough balls, and how much gas different chemical leaveners produce. We
discovered some flours have no gluten
(rice and corn flours) and some chemicals (Bi-Carb with Citric acid) react
more quickly than others. There were
plenty of smiles and amazed faces.