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

  1. Why are the scaling and mixing of ingredients and methods for baking called formulas?
  2. What are the functions of bakeshop equipment?
  3. Why do categories of baking ingredients combine to form many different bakery items?
  4. 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