IN-CLASS ASSIGNMENTS
Unit Name: Bakery Preparation
Level 3/2nd Level Seniors: Will continue with preparation for the Servsafe exam.
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Level 2: Most of your learning activities this year we be based on practical applications. For this unit, you will be creating two lists based items you would need to open up your own bakery in the future. One list will be smallwares(spatula, cake pans, etc). and the second list will be large equipment (ovens, mixers, dishwasher, etc.). For each item, you will need to list the amount needed of each item and a realistic price.
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Level 1:
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Goals:
◊ After completion of the unit, the students will be able to identify and use standard bakery equipment and hand tools including safety procedures.
◊ The students will be able to set up and complete work based on a standardized recipe.
◊ The students will be able to identify and use the proper cooking/ baking methods.
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Objectives:
Unit 4.0
◊ Identify the equipment and tools used in the baking industry and discuss the different uses for each.
◊ Demonstrate the proper use of bakery equipment and tools.
Unit 4.1
◊ Students will understand the parts of a standardized recipe and the steps involved.
◊ Using a standardized recipe, the students will list a step by step procedure to complete the recipe.
Unit 4.2
◊ Review the following cooking/ makeup methods
◊ After determining previous knowledge on the subject, the students will conduct an in-depth analysis of the various baking methods.
◊ Conduct a group discussion for the cooking methods, categorizing them by wet, dry and combination
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Tasks:
402 - Demonstrate knife skills and classic cuts while practicing safety techniques.
403 - Identify equipment and hand tools used in baking and discuss proper use and care.
404 - Describe and utilize various baking mixing methods and make-up techniques.
406 - Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.
407 - Read and follow a standard recipe/formula.
408 - Identify a variety of cooking methods (i.e. baking, frying, deep frying, boiling, blanching, poaching and steaming).
409- Identify and use herbs, spices and flavor extracts.
Standards:
Instructional Activities:
Unit 4.0:
Part 1- A set of the most commonly used tools and equipment for a bakery will be laid out and numbered. The students will be given a sheet to record the name of each item. The students must pass with an 80% or they will have to retest.
Part 2- The students will view demonstration of larger bakery equipment with focus on operation, maintenence and safety. After the demonstration, they will write the procedure on the operation and safety of each piece of equipment.
Unit 4.1:
The students will be given a basic recipe. They will list step by step procedure to complete the recipe, including station set up, work procedures, cooking, and cooling.
Unit 4.2
Part 1- After reviewing the cooking methods, the students will conduct an in-depth analysis of the various baking methods.
Part 2- There will be a group discussion for the cooking methods, categorizing them by wet, dry and combination and their uses for the baking industry.
Assessments:
Unit 4.0 Part 1- This will be a 25 point quiz (retest if under 80%)
Unit 4.0 Part 2- This is a 50 point written assignment
Unit 4.1- This will be a 100 take home assignment. The student will have one week to complete the assignment.
Unit 4.2 Part 1- This will be a 50 point assignment. A list of the varioius baking methods will be provided.
Unit 4.2 Part 2- This will be a formative assessment to check for overall understanding of the unit.
Resourses:
Mastering the Art and Craft: Baking and Pastry 2nd ed. Chapter 3: Equipment Identification p 35-54.
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Learning Guides;
