Quick Breakfast Unit for Baking and Pastry

In this short just for fun unit, I teach the students to make two of my all-time favorite breakfast pastries french toast and crepes. I also use this time to teach the students to make whipped topping.

Here are the recipes that I use:

French Toast Recipe

Crepes Recipe

Whipped Topping

This years group is going to make a crepe cake.

Let your students have fun with this unit.

Have them bring in different fillings and toppings. (This will save you a few bucks)

This unit is just for fun so give a quick 5 min introduction to the lab and give your students your expectations about presentation of their product.

They will really enjoy it. :)

Comments

Yeast Bread Mixing Methods

Yeast Bread Mixing Methods Straight Dough Method is a one step mixing method in which all the dry ingredients such as flour, sugar, salt and yeast are mixed, and then wet ingredients such water and eggs are added. All the ingredients are then mixed straight to dough. It is the easiest of all yeast bread mixing methods. Sponge and dough is a two-step bread mixing process. The first step in this method is making the sponge which consists of a certain amount of flour, yeast and water. This mixture is allowed to ferment. The second step is adding the sponge to the rest of the ingredients to form the final dough. Old Dough Leavening aka Mother Dough or Preferments is exactly what it sounds like, a piece dough from a previous batch of dough is held back and used to help leaven the new loaf. This type of leavening with give more complex flavors because the old dough has been developing stronger fermenting flavors. Sourdough (Preferment) is a “natural leavener” it is made...

Kneading!!!

Kneading Techniques “Working the Dough” Kneading is one of the most known terms in baking, but do you really understand its importance. Could you recognize if you have a well kneaded product? Do you know the different kneading techniques? Do you know how to test if you have kneaded well enough? When I set out to create my lesson plans over baking, I could answer a few of those questions listed above. I had an idea about what I was looking for, but I did not know half of the information that I kneaded to know. So as I researched, I found information that I think all teachers, students, and aspiring bakers need to know. Why Knead Kneading develops a gluten network (net) As flour is hydrated gluten strengthens and adds to the structure of the dough. Gluten helps to bind the dough together and helps it keep from falling apart during baking Gluten creates a net in the bread product that captures carbon dioxide produced by yeast. ...

First Day of School!!!!

I am so excited to begin school tomorrow!!!!!!!! I decided to have this showing as students walked in the door to get them excited for what they will be able to accomplish this semester :) Lets look back at last year: I have been planning most of the day today trying to get my lessons planned for the nine weeks. I like to start the year with an idea of where I want to go, however; the most important day of school is the first. It sets the mood for the entire school year. So here we go.... its M arvelous to M eet you I ways start the year with an ice breaker :) Then I teach a little bit about me :) with an intro to the teacher PPT. Students learn more from someone they know.....and form a relationship with. Remind formally Remind101 is a group texting for the classroom. It helps me remind my students about assignments, projects or club meetings. It also allows students...

TeachingCulinary101

Search This Blog