4.08
Cooking Lab
Embedded Files
For this assignment, you will be making a pâte à choux (pat-uh-shu) dough and pastry cream (cream puffs). You will use the recipes provided to you below.
Cream Puff Recipe
Pastry Cream Recipe
Rubric - Cooking Lab (100 Points)
Recipe (20 Points) - Insert the cream puff and pastry cream recipe provided to you into the designated area on the Cooking Lab template. The recipe should include the title of the dish, the ingredients, and the instructions.
4 Photos of Cooking Process (80 Points)
Photo 1 (20 Points)- Ingredients
Photo 2 (20 Points)- Preparation (measuring/mixing ingredients)
Photo 3 (20 Points)- Cooking (cream puffs in the oven AND pastry cream on stove)
Photo 4 (20 Points)- Final Product (CUT IN HALF TO SEE PASTRY CREAM) (YOU MUST SHOW YOUR FACE IN THIS PHOTO!)
Submit Make a copy of the template below, insert your recipe and 4 photos, save as a PDF and attach the single document into Educator. (See example below.)
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