Ms. Teeling's 1st Years used the creaming method to make some Halloween inspired cookies.
You can find the recipe here!

Ms. Teeling's 1st Year Classes were learning about the different types of raising agents.
Yeast is a biological raising agent that produces CO2, which then expands and causes the dough to rise. We investigated how the amount of sugar can impact on how much CO2 yeast produces over a period of 90 minutes.
Results:
Bottle 1 = no sugar, no CO2 produced
Bottle 2 = 4g sugar
Bottle 3 = 8g sugar, produced the most CO2 

;Ms. Teeling's 1st Year Classes were learning about food safety and micro-organisms. As part of this, they were exploring the factors that are needed for bacteria and micro-organisms to grow and what causes food to spoil, such as mould, yeast and bacteria.
Have a look at some of the results from their investigations below: