The seventh grade students learned more about 'baking basics" and the history of customary measuring utensils this week. Our system of measuring ingredients is known as the "English" or calibrated method.
The lab this week was an "Easy Drop Danish" recipe that turned out to be a little more difficult than expected. Several lab groups had trouble measuring and leveling fruit preserves for the Danish Rolls. The end results were amazing, but clean-up was a little rushed.
Have a nice weekend.
Mrs. J. Bretl
