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| Andreas is very keen to watch the reaction! It's Food Science! |
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| Accurate measuring Max! |
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| Robert is beginning to knead the dough. |
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| Valentina cuts the dough into pieces ready for each person to roll into a ball. |
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| Each ball is rolled in melted butter and placed in the tray ready to bake. |
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| Everyone is quietly eating! |
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| Proud bakers today Jack and Quinn! |
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| Diamon is a super star at drying up! |
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| Warm and steamy - we blow on our baking and break it open - yum! |
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| Lots of fun! |
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| A great snack. |
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| Everyone had turns to do different things and watched and waited patiently. |
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| Measuring out capacity and volume with the correct cooking equipment! |
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| Getting sticky sometimes! |
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| Waiting for more yeast and sugar to react - quite a production line for 28 rolls! |
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Felicia teaches us the chemical reaction between vinegar and baking soda as a gradual process. Her assistants were Chantelle and Karol. |
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Alex makes Gloop with cornflour and water - it was an interesting observation and we can all try it at home! |
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Leena showed us how to draw traditional Afghani Mehndi patterns on hands. They are used for special occasions like weddings. My pattern was beautiful Leena! |
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Arad with his assistant, Quinn, about to making an erupting volcano! Fantastic model Arad - you put a lot of thought into your demonstration! |
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Marianne from Auckland Transport talks to us about what we need to wear to keep ourselves safe - a helmet and closed in shoes. |
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We rode our scooters carefully - in and out of the cones - gliding and using the brake with one foot. |
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Great stopping for pedestrian crossings and driveways too. We also practiced emergency stops for when we suddenly see a car or a pedestrian coming our way - jump off with 2 feet onto the footpath or grass beside us. |
