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5155663200400Quick BreadBaking Unit00Quick BreadBaking UnitFoods 2FACSQuick Bread UnitFor the quick bread unit you will be completing a number of assignments. Each will have a point value. You may complete all of the assignments for 100 % or choose to complete only one or two of the assignments thus lowering your grade. You will determine your grade for this unit.Some of the assignments are mandatory (M) – they must be completed. Others can be completed to raise your grade for the unit. Some assignments can be done individually and others must be completed with your kitchen groups (K).There are due dates for each of the assignments – please do not wait until the last minute to complete the packetUse the chart on the following page to mark off each assignment as you complete it.Mandatory Assignments: Grade Range 0%-75%Guided readingPancake Lab (K)Quick Bread Lab (K)Leavening Agent Assignment (K)Supplemental Assignment#1:Grade Range 76%-85%Quick Bread Crossword PuzzleCoffee Cake Lab Supplemental Lab (K)Supplemental Assignment#2:Grade Range 86% – 90%Download Class RecipesExtra RecipesSupplemental Assignment#3:Grade Range 91% – 100%Home Cooking Assignment ORVideo demonstration of one of the mixing methodsWhen completedAssignmentDue DatePossible pointsPointsEarnedMandatory Assignments0%-75%Guided Reading3/2/201260 pts.Pancake Lab (K)3/1/201220 pts.Quick Bread Lab (K)3/6/201220 pts.Leavening Agent Experiment (K)3/9/201214 pts.Total Points114 pts.Your ScoreSupplemental Assignments#176%-85%Quick Bread Crossword Puzzle(You must complete the crossword puzzle to participate in the extra lab)3/7/201221 pts.Coffee Cake Lab (K)3/8/201220 pts.Total Points41 pts.Your ScoreSupplemental Assignments #286%-90%Download class recipes3/9/20123 pts.Extra Recipes – up to 2(2 pts. each)3/9/20124 pts.Total Points7 pts.Your ScoreSupplemental Assignment #391%- 100%Home Cooking Assignment or Video3/12/201225 pts.Total Points25 pts.187 Total PointsYour ScoreGuided Reading (M)Chapter 45Food for TodayDefine quick bread – What four (4) leavening agents are typically used in quick breads?1.2.3.4.There are two main mixing methods used for making quick breads. What are they? Using the glossary, define each.1.2. Muffin MethodThe _________________ ______________________ creates a product with a slightly coarse but tender texture. This method makes a ________________ or ____________batter for pancakes, ______________, some coffeecakes, ______________ and nut loaves and a soft _________________ casserole called ___________________ bread.The challenge is to avoid _______________________. Muffins that are over mixed end up with air spaces or ___________________________ inside and ________________ on top.Describe the 5 steps in the muffin mixing method.1.2.3.4.5.Describe the signs that indicate doneness in each of the quick bread listed.Muffins –Loaf breads –Pancakes –Biscuit MethodThe _______________________ _________________________ makes one type of bread – the biscuit plus its _______________________ _________________ cousins, scones and __________________. This method _____________________ in that a ________________________________________ is added to the __________________ ingredients before the _____________are lightly mixed in. The resulting bread has a ______________________ texture and a ______________ but tender _______________________. The inside peels apart in wafer-thin ______________________. Biscuits have a higher ratio of ______________________ to liquids making a ___________________rather than a __________________. Describe the six (6) steps to the biscuit mixing method.1.2.3.4.5.6.Define:Rolled biscuits –Kneading – Drop Biscuits - Testing for Doneness:Both _________________ and _____________________ biscuits ______________ in size.________________________ biscuits have golden brown tops and ________________ cream-colored sides. ________________________biscuits have _____________________ brown, ___________________contours.TOTAL POINTS ______________/60LEAVENING AGENT EXPERIMENT(M)Equipment Needed2 custard cupsMeasuring SpoonsBaking Soda with Cold WaterPlace ? c. cold water to custard cupAdd one teaspoon of baking soda to cold water.Record results:Clean out custard cupBaking Soda with Very Hot WaterPlace ? c. very hot water to custard cupAdd one teaspoon of baking soda to cold water.Record results:Clean out custard cupBaking Soda Combined with Cold Water and an AcidPlace ? c. cold water to custard cupAdd ? tsp. vinegarAdd one teaspoon of baking soda to cold water.Record results:Clean out custard cupBaking Powder Combined with Cold WaterPlace ? c. cold water to custard cupAdd one teaspoon of baking powder to cold water.Record results:Clean out custard cupBaking Powder Combined with Hot WaterPlace ? c. cold very hot water to custard cupAdd one teaspoon of baking powder to cold water.Record results:Now microwave the same liquid for about 20 secondsRecord results: What conclusions can you draw from this experiment about baking soda?What conclusions can you draw from this experiment about baking powder?Baking SodaSodium bicarbonateReacts with acids immediately to produce carbon dioxideTrapped carbon dioxide expands upon bakingBecause it reacts immediately with acids, quick breads with baking soda must be baked immediatelyBaking PowderSodium bicarbonate mixed with powdered acid and starchDoes not require another acid to activateMost baking powders are double acting meaning:Produce carbon dioxide when coming into contact with moistureProduce carbon dioxide when heatedBaked products leavened with baking powder are generally lighter and fluffier than those leavened with baking soda aloneFACSName ___________________________________Foods IIDate __________________________ Per ______Home Cooking AssignmentCriteria:Choose one of the extra recipes that you downloaded..The recipe should be in the format similar to those used in class.The recipe must be made from scratch. No boxes, mixes, microwave items, etc.Attach a copy of the recipe to this sheet.Students will make the product at home and then share it with their family.Student Evaluation:Recipe Name: ____________________________________________________________. (1 pt.)The things I did right were (2 pts.):Things I could improve on (2 pts.):Parent Evaluation: (Please use the following scoring guide) 4 - Excellent 3 - Good 2- Fair 1 – Poor 0 – Did not complete AREASCOREPre - preparation - had all supplies and necessary equipment gathered Followed the recipeSelf-Directed (Complete the recipe with minimal help from parent)ProductClean-UpFinal Score________/25 I observed my son/daughter complete this assignment.Parent/guardian signature ______________________________________________Comments on student’s work:Videotape of One of the Mixing MethodsDescription and insert links ................
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