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  • Unit 5 - Baking Principles

    Diunggah oleh

    Steffi Toring
    27 tayangan2 halaman
    This document outlines a curriculum map for a 10-12 grade baking principles unit. The unit covers key concepts like the 7 major ingredients of baked products, quick breads, yeast breads, and cookies. Students will learn about proper measuring techniques and how ingredients and conditions affect baked goods. Lessons will address topics such as leavening agents, the structure of yeast, and types of cookies. The unit is designed to be taught over 30 days and aligns with state standards.

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    This document outlines a curriculum map for a 10-12 grade baking principles unit. The unit covers key concepts like the 7 major ingredients of baked products, quick breads, yeast breads, and cookies. Students will learn about proper measuring techniques and how ingredients and conditions affect baked goods. Lessons will address topics such as leavening agents, the structure of yeast, and types of cookies. The unit is designed to be taught over 30 days and aligns with state standards.

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    © All Rights Reserved
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    27 tayangan2 halaman

    Unit 5 - Baking Principles

    Diunggah oleh

    Steffi Toring
    This document outlines a curriculum map for a 10-12 grade baking principles unit. The unit covers key concepts like the 7 major ingredients of baked products, quick breads, yeast breads, and cookies. Students will learn about proper measuring techniques and how ingredients and conditions affect baked goods. Lessons will address topics such as leavening agents, the structure of yeast, and types of cookies. The unit is designed to be taught over 30 days and aligns with state standards.

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    © All Rights Reserved
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 2

    Decision One: FOODS I Topic: BAKING PRINCIPLES Grade: 10-12

    Curriculum Map UNIT # 4


    Optional
    Key Learning(s): Unit Essential Question(s): Instructional Tools:
    BAKING IS AN EXACT Why are proper measuring techniques Graphic organizer
    SCIENCE important in baked products? Demonstration for leavening
    agents/ quick breads/ yeast
    breads
    Recipes---
    LABS

    Concept: Concept: Concept: Concept:

    7 major ingredients of Quick Breads Yeast Breads Cookies


    baked products

    Lesson Essential Questions: Lesson Essential Questions: Lesson Essential Question Lesson Essential Questions:
    How do the 7 major Why are proper How do the proper conditions How does knowing the types of
    ingredients affect a baked measurements essential affect the baking of yeast cookies affect the preparation
    product? for quick breads? products? and baking of the products?

    Vocabulary: Vocabulary: Vocabulary: Vocabulary:


    Leavening agents Quick Breads Yeast Pressed,Cut out, Drop,
    Baking Baking Powder Structure Refrigerator, Shaped, Bar
    Shortening Baking Soda Gluten
    Sift Muffin

    Other Information:
    ESSENTIAL—30 DAYS

    STANDARDS—11.3.12 G
    Topic: BAKING PRINCIPLES------CONTINUED Grade: 10-12

    Decision One:FOODS I Optional


    Curriculum
    Key Map UNIT 4
    Learning(s): Unit Essential Question(s): Instructional Tools:
    BAKING IS AN EXACT
    SCIENCE

    Concept: Concept: Concept: Concept:

    Cakes

    Lesson Essential Questions: Lesson Essential Questions: Lesson Essential Question Lesson Essential Questions:
    How do you properly read
    directions on pre- packaged
    products?

    Vocabulary: Vocabulary: Vocabulary: Vocabulary:


    Preheat
    Whip
    Frosting

    Other Information:
    ESSENTIAL-- 30 DAYS

    STANDARDS—11.3.12 G

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