The Ginn Science information book Bread was written for Year One (Primary Two) students aged five to six years and published in 1991. It relates to the content strand ‘Materials and their uses’ and describes the ingredients for making bread, where they come from and how they are used in making different kinds of bread.
HEALTH and SAFETY
Any use of a resource that includes a practical activity must include a risk assessment. Please note that collections may contain ARCHIVE resources, which were developed at a much earlier date. Since that time there have been significant changes in the rules and guidance affecting laboratory practical work. Further information is provided in our Health and Safety guidance.