Unit 4: Baking Basics & Function of Ingredients

Students will understand that baking is a science.
Students will understand the role of gluten in structure formation.
Students will understand that ingredients can be interchanged as long as the function remains the same.
Students will understand what a leavening agent is and what is necessary for chemical reactions to occur.

Students will be able to explain how leavening agent works. Students will participate in theory discussion and labs to understand the function of ingredients in baked products.

Students will accurately measure and mix ingredients to produce high quality baked products.  Students will select appropriate ingredients when a recipe must be modified due to dietary needs or a lack of a product.