Unit 8: Pies and Pastry

Students will understand the function of ingredients used, the quantity of ingredients, and the mixing procedure to determine a quality pie or pastry product outcome. Students will list and give examples of each type of pie. Students will describe how to mix and roll pie and pastry dough. Students will know the function and outcomes of various thickening agents in pie and pastry fillings.

Students will properly mix and bake pie crust. pastry, and choux pastry. Students will prepare various pie fillings. Students will evaluate each pie or pastry prepared in class.

Students will understand the various makeup methods for preparing cookies as they participate in labs. Students will describe, analyze, and evaluate all of the cookies prepared in the cookie unit.