1. Embossed Works (photos) ESCOLA SECUNDÁRIA F.RODRIGUES LOBO LEIRIA 2004/2005

2. DOUGH WORK SHOP Bread Museum Atelier

3. Coming out from the oven …

4. At School …

5. From Wheat To Bread From Maize To “Broa” From cereals tillage to maize and wheat bread production in a corticine picture decorated with cereal spikes and grains. 12.E Inês Figueiredo, Daniela Valente,

6. Bread Production Work carried out through an wooden rigid structure 12.G

7. Granary

8. BREAD IN THE WORLD Bread in different countries and regions of the world 12. C

9. Some works headings are decorated with dough and cereals, like: - Bread history, - Bread nutritive value - Bread through history 12.ºC, 12.ºD Work’s Decoration

10. Bread Ingredients In containers made with dough, there are the necessary ingredients to panification, such as, flour, water, sugar, chemical and biological leaven. 12. D

11. 12.º A Miguel e Ana WEST WIND FLOUR MILL Mill from west region of Portugal, where our School is located

12. SOLAR OVEN 12.º A - Miguel e Ana It really cooks! We can get 100ºC in four hours.