Baking I
Overview
In this unit you will understand . ..
REFERENCE: Johnson & Wales University. (2006). Culinary essentials. New York: Glencoe / McGraw Hill.
Established Goals
Learner Expectations
1. Literacy Skills: To be literate in the 21st century students know the language of disciplines and express what they know in multiple ways in order to function successfully in study and work.
4. Career Awareness: Students know and understand their likes, dislikes, and talents and how those connect to post-secondary education and careers. Students know how to access career information and align it to their strengths.
Workplace Standards
ACF 6: basic baking
purpose: To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area.
1. Define baking terms.
2. Identify equipment and utensils unique to baking and discuss proper use and care.
3. Identify ingredients used in baking, describe their properties and list the functions of various ingredients .
4. Demonstrate proper scaling and measurement techniques unique to baking.
5. Participate in the production of crusty, soft and specialty yeast products.
8. Participate in the production of a variety of types of cookies.
Academic Standards
Reading:
CC.9-10.R.ST.2 Key Ideas and Details: Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
READ: Chapter 15 - Cooking Techniques (Page 338)
Writing:
CC.9-10.W.HST.2 Text Types and Purposes: Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes.
WRITE: Check Your Knowledge - Chapter 15 (Page 356)
Understandings
- I will understand the basics of baking ingredients and techniques.
Essential Questions
- Why are the scaling and mixing of ingredients and methods for baking called formulas?
- What are the functions of bakeshop equipment?
- Why do categories of baking ingredients combine to form many different bakery items?
- Why do certain bakery items rely on leavens?
Key Knowledge & Skills
Evidence of Understandings
Key components of a formula
Balance Scale
Baking tools and equipment
Baking science
Baking ingredients
Carryover baking
Self-Assessment & Reflection
Study Guide: Study Guide
Formative Assessment:
Summative Assessment Test
Performance Task
Baking I CCA
STUDENT WORK
Multiple Formative and Summative Assessment Performance Task Data