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In this food technology class, students explored baking as a dry heat cooking method, focusing on the process of making muffins. The key lesson was the importance of precision, from accurately measuring ingredients to timing the baking process. Students also learned how external factors, such as oven temperature and the position of the muffin tray, can influence the outcome of their recipe.

The students gained a deeper understanding for the science behind baking and the joy of creating and eating a delicious batch of muffins through experimentation and attention to detail.

- Ms Norma Francis