IN-CLASS ASSIGNMENTS
Unit Name:
Goals:
Upon Completion of this unit, the student will demonstrate measurement techniques, intermediate bread production, and other related baking techniques
Objectives:
Tasks:
501 - Demonstrate proper scaling and measurement techniques used in baking.
502 - Identify and prepare various yeast products (i.e. hard and soft breads and rolls).
503 - Identify and prepare various enriched yeast dough products including laminated dough and sweet dough.
504 - Identify and prepare various quick-breads.
505 - Identify and prepare various pies and tarts.
506 - Identify and prepare various cookies.
507 - Identify and prepare various creams, mousses, custards and related sauces
Standards:
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Instructional Activities:
The majority of the hands on activities for this unit will be completed during the school year for both the breads/dough station and retail bakeshop. The students will be given individual recipes for various bread/ pastry dough, muffins, cookies and other related fillings, toppings and sauces.
Unit 6.1- Measurement- The students will demonstrate measurement techniques for the three types of scales: spring, digital and baker's on both U.S. Standard measurement system and Metric. This will be a mid-year proficiency test.
Unit 6.2- Bread and yeast Dough- This unit will review the entire baking process as it relates to the bread making process. It will also discuss different types of bread making methods using sponges and other starters. Advanced laminated dough will also be discussed including(puff pastry, danish dough and croissants). The last section will be a review of quickbreads.
Unit 6.3- Intermediate Baking Techniques- This unit will relate to pie/tart and cookies with related fillings( with emphasis on mousse and creams) and finishing with sauces.
Assessments:
Unit 6.1- After demonstration and practice, the students will perform a measurement proficiency test on all three types of scales: spring, digital and balance scale.
Unit 6.2 Part 1-Using the class text book or internet, the students will list the steps to bread making and write a brief description. They will also investigate the different types of bread making processes including straight dough, starters, various sponges and laminate doughs.
Part 2- Using the above the information, the students will make, shape and bake various types of bread and enriched dough.
Part 3- The students will review quickbread production. This will be a continuation of the topic that was taught during the first year curriculum. It will focus more on the processes happening during quickbread baking and mixing.
Unit 6.3-Intermediate Baking Techniques
Resourses: