Lesson 5: Baking Basics & Function of Ingredients
Duration of Days: 10
Lesson Objective
Students will examine the types and uses of flour, sugar, leavening agents, eggs, fats, and flavorings with experiments related to ingredients and hands-on baking lab experiences.
How can I use my knowledge of ingredients to produce and modify baked goods? What is the difference between protein levels in flour and how does that affect the final outcome? How is gluten developed? What is the function of salt? What is the best type of sweetener for baked goods? What effect do specific fats have on baked products? What function do eggs and dairy products provide to baked goods?
Flour, Eggs, Fats, Sweeteners, Leavening Agents, Liquids, Salt, Flavorings, Bleached Flour, Unbleached Flour, Self-Rising Flour, Bran, Germ, Endosperm, Enriched, Whole Grain, Gluten, Shortening, Lard, Margarine, Saturated, Unsaturated fat, Sucrose, Lactose, Fructose, Baking Soda, Baking Powder, Vegetarian, Gluten Free, Dairy Free, and Allergens.
8.0 Food Production & Services
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.3 Demonstrate knowledge of portion control and proper scaling and measurement techniques
8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Students will recall the types and uses of flour, sugar, leavening agents, eggs, fats, and flavorings.
Students will describe the effects of gluten development on a variety of baked products. Students will explain the function of salt in baked goods. Students will identify the correct leavener in a variety of batters and doughs. Students will explain the effects of sweeteners, fats, dairy and egg products in baked goods. Students will conduct experiments related to ingredients and we will practice baking/ cooking a variety of products that fit into each category. Students will analyze the purpose and function of the ingredients used in baking.
Students will be asked what are typical ingredients such as sweeteners, fats, flavorings, and liquids used in their culture.
Students will be given visuals to allow students to classify ingredients by type or function.
Exit Tickets, Hands on Lab Assessment, Written Summative Assessment
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.