Houston ISD
Westside High School Lesson Plan
|Teacher Name: |Curtis Bell |Unit Name and #: |Pies & Pastries and Cookies |
|Course: |Culinary 1 |Dates: |2/2/15-2/6/15 |
|Monday |What are we learning? |
| |Daily Objective: Identify basic types of pie dough |
| |TEKS/AP/Standards: Culinary Arts: 1(D); 6(F),(I) |
| |How will we learn it? |
| |Learning Activities: |
| |*Quote of the Week |
| |*Nearpod Presentation |
| | |
| |How will we tell if we’re learning it correctly? |
| |Assessment Methods: NONE |
| | |
| |Checks for Understanding: Group review |
| |What do I need to be successful? |
| |Materials: Laptops, Professional Cooking Book |
| |What do I need to before next class? |
| |Follow Up/HW: Review notes |
|Tuesday |What are we learning? |
| |Daily Objective: Describe the term “docking” dough |
| |TEKS/AP/Standards: Culinary Arts: 1(D); 6(F),(I) |
| |How will we learn it? |
| |Learning Activities: |
| |*Nearpod Presentation |
| |*Demonstration on using a Stand Mixer |
| |*Fill out Mise En Place Form |
| |How will we tell if we’re learning it correctly? |
| |Assessment Methods: NONE |
| | |
| |Checks for Understanding: Group Review |
| |What do I need to be successful? |
| |Materials: Laptop, Mise En Place Form, Recipe (For Cookies) |
| | |
| |What do I need to do before next class? |
| |Follow Up/HW: Make sure Mise En Place form is fully completed |
|Wed/Thurs|What are we learning? |
|. |Daily Objective: Demonstrate safe and correct operation of vertical/upright mixer, Properly mix cookie dough using the creaming method |
| |TEKS/AP/Standards: Culinary Arts: 1(E); 6(E),(F),(I),(J),(K) |
| |Practicum in Culinary Arts: |
| |2(G); 10(E),(F),(I),(J) |
| |How will we learn it? Demonstrate safe and correct operation of vertical/upright mixer |
| |Learning Activities: |
| |*Dress Out |
| |*Set up Stations |
| |**Each team will have the same recipe, but will execute them differently. |
| |i.e.: Mixing my hand, Using a mixer, Using more fat, Using less fat etc. |
| |How will we tell if we’re learning it correctly? |
| |Assessment Methods: NONE |
| | |
| |Checks for Understanding: Feedback on final product |
| |What do I need to be successful? |
| |Materials: Recipes, Mise En Place Forms, Uniform (Hat and Jacket), Closed-Toed Shoes, Pants, Short and Unpolished fingernails |
| |What do I need to before next class? |
| |Follow Up/HW: BRING LAPTOPS TOMORROW |
|Friday |What are we learning? |
| |Daily Objective: Understand basic standards in baking pie dough crust |
| |TEKS/AP/Standards: Culinary Arts: 1(D); 6(F),(I) |
| |How will we learn it? |
| |Learning Activities: |
| |*Small lecture |
| |*Nearpod Quiz |
| |*Kahoot it! |
| |How will we tell if we’re learning it correctly? |
| |Assessment Methods: Nearpod Pies and Pastries Quiz |
| | |
| |Checks for Understanding: Graded Quizzes |
| |What do I need to be successful? |
| |Materials: Laptop, Mise En Place Forms, Notes on Pies and Pastries |
| |What do I need to do before next class? |
| |Follow Up/HW: Make sure Binder is “Mised Out” |
*All Lesson Plans are not set in stone, and some days and activities may need to be changed/altered in case of any special circumstances that may arise*
Pies and Pastries
Length of Class: 1 session
Class Duration: 90 minutes
Lecture: 10 minutes
Instructor Demo: 10 minutes
Student Activity: 70 minutes
Optional Quiz: 10 minutes
Student Objectives:
• Identify basic types of pie dough
• Identify appropriate mixing methods for each type of pie dough
• Describe factors influencing tenderness and flakiness of pie crusts
• Demonstrate safe and correct operation of vertical/upright mixer
• Describe the term “docking” dough
• List at least three common ways of thickening fruit fillings
• Describe the procedure making pâte a choux (éclair paste)
• Describe the procedure for rolling out pie dough and transferring it to pie pans
TEKS Alignment:
Culinary Arts:
(1)(D); (6)(F),(I)
Practicum in Culinary Arts:
(10)(F),(I)
Restaurant Management:
(1)(D); (3)(A); (12)(A)
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Pies and Pastries
Lecture Guide
Instructor’s Note: This lesson should be preceded by “Introduction to Baking”.
Instructor’s Note: Having several examples for each style of pre-baked pie crust for the students to examine and taste will help facilitate learning during lecture.
I. Pies
A. Pie dough See: Professional Cooking, 7th Edition, p. 1006
1. Ingredients
a. Flour
1) Pastry flour
2) Combines A.P. and pastry flour
b. Fat
1) Hydrogenated shortening (superior plasticity)
2) Butter (excellent flavor, low melting point)
3) Lard (excellent flavor and superior plasticity)
4) Combinations (best results)
c. Liquid
1) Water
2) Milk
3) Combination
4) Overmixing and gluten development
5) Temperature (40ºF or below)
d. Salt (tenderizing and conditioning of gluten)
2. Categories See: Professional Cooking, 7th Edition, p. 1007
a. Mealy
1) Dry ingredients and fat are thoroughly mixed
2) Less liquid is used
3) Results are a very short and tender crust
4) Finished product is less likely to absorb moisture from fillings
b. Short flake
1) Dry ingredients and fat are combined until the coated pieces are the
size of peas or hazelnuts
2) Most commonly used for top crusts and pre-baked pie shells
c. Long flake
1) Dry ingredients and fat are combined until the coated pieces are the
size of walnuts, resembling pastry dough
2) This dough is subject to the absorption of moisture and is used for
top crusts or low moisture fillings
d. Other crusts See: Professional Cooking, 7th Edition, p. 1008
1) Crumb crusts (graham and cookies)
2) Short dough or tartlet dough (resembles cookie dough)
3) Nut-crumb combinations
3. Types of pies See: Professional Cooking, 7th Edition, p. 1010
a. Baked
1) Fruit-filled pies
2) Custard pies
b. Unbaked
1) Pre-baked shells
2) Filled with puddings, cream fillings and chiffon
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
4. Tips on pie dough
a. Do not overmix after liquid is added; like biscuits, overmixing will
cause a tough crust and crumb.
b. Blend the fat and liquid uniformly. A wet, undermixed crust will
shrink more when it bakes.
c. Sugar and spices may be added to the dough to give it distinctive
characteristics.
5. Make-up See: Professional Cooking, 7th Edition, p. 1010
a. After mixing and parceling, allow dough to rest under refrigeration for
at least three hours.
b. Scale the dough for a standard 9” pan
1) 8 oz. for the bottom crust
2) 6 oz. for the top crust
c. Dough may be rolled out in a continuous sheet and cut with a template.
d. Dust the bench and the pin with flour as needed. If the dough is too
cold to be malleable, let it rest at room temperature until it become
pliable and plastic.
e. Roll the dough to a uniform thickness, usually between 1/8th and
1/6th. Roll dough from the center outward after forming a small disk
with your hand. Let the rolling pin do the work, don’t lean into it. The
dough begins to stick dust lightly with a small amount of flour. If the
dough sticks because it has become too warm, return it to refrigeration.
The finished dough should be a perfect circle. (Do not overwork the
dough, and trimmings may be too tough for re-work).
f. Place the dough circles in the pan by rolling the floured dough onto
the pin and gently unroll then dough into the pan. Do not stretch the
dough in the pan, it will shrink during cooking. Press the dough gently
into the pan, avoiding air bubbles
g. Flute crust or decorate as desired, if using a top crust make sure steam
vents are cut.
Instructor Demonstration: Proper dough handling and panning techniques for pie crust.
• Make sure filling is well chilled before baking
• For single crust pies, fold the additional 3/4” dough on the rim over onto itself and crimp for a scalloped crust
• For a two-crust pie fold the extra dough to crimp the top and bottom crusts together
• Brush top crusts with egg wash if desired
• When baking, cook pies on the bottom of the oven with high bottom heat for initial cooking (10 minutes at 450º) to avoid soggy crusts
• Dock unfilled, precooked crusts to avoid shrinkage
6. Thickening agents for fillings See: Professional Cooking, 7th Edition, pp. 1012-1013
a. Cornstarch
b. Waxy maize (modified food starch, good for frozen products)
c. Arrowroot
d. Tapioca flour
e. Instant starches
f. Flour (old-fashioned or home-style method)
g. For most starches, mix with a cold liquid and dissolve before mixing
with hot liquid to prevent lumping
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
7. Market forms of fruits for fillings
a. Fresh (superior)
b. Frozen
c. Canned fillings
d. Dried fruits
Instructor Demonstration: Preparing a fruit pie filling using the cooked juice method.
Instructor Demonstration: Preparing of hand-whipped cream and meringue for pie garnishment.
II. Pastries See: Professional Cooking, 7th Edition, pp. 1024-1025
A. Éclair paste (pâte à choux)
1. Cream puffs
2. Éclairs
3. Profiteroles
4. Beignets
Instructor’s Note: After this demonstration, split the classroom into teams with an instructor assigned recipe for pie or pastry production. If the instructor wishes, they may incorporate an instructor demonstration on puff pastry and/or popovers if time permits. The students can also be introduced to convenience items, such as frozen puff paste and phyllo dough.
See: Professional Cooking, 7th Edition, pp. 1020-1024
Reading Assignment: Professional Cooking, 7th Edition, Wayne Gisslen, Chapter 34, pp. 1006-1025.
Additional Resources: Cooking Essentials for the New Professional Chef, Food and Beverage Institute, Chapters 5, 12, 28, 29, 30.
Culinary Applications: FS Prep, 4th Edition ©
Culinary Applications:
Quick Breads & Cookies
Length of Class: 1-2 sessions
Class Duration: 90 minutes each
Lecture: 30 minutes
Instructor Demo: 30 minutes
Student Activity: 90 minutes
Optional Quiz: 10 minutes
Student Objectives:
• Identify basic types of quick bread batters and dough
• Identify basic types of cookie dough
• Identify the difference between dough and batter
• Demonstrate the ability to make cookies using the straight dough and creaming method
• Demonstrate the ability to correctly use a pastry bag
• Define the term spread in cookie baking and list at least four factors affecting spread
• Describe the drawbacks of over-mixing muffin batter
• Demonstrate the correct procedure for making biscuit dough
• Demonstrate the ability to scale, mix and prepare muffins
TEKS Alignment:
Culinary Arts:
(1)(E); (6)(E),(F),(I),(J),(K)
Practicum in Culinary Arts:
(2)(G); (10)(E),(F),(I),(J)
Restaurant Management:
(1)(C),(D),(E); (7)(A),(B),(C)
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Quick Breads & Cookies
Lecture Guide
Instructor’s Note: This lesson should be preceded by “Introduction to Baking”.
Instructor’s Note: If all student activities in this lesson are utilized, it is advisable to divide this class into two 90-minute segments.
I. Quick breads
Instructor’s Note: Having several examples for each style of quick bread and cookie for the students to examine and taste will help facilitate learning during lecture
A. The biscuit method See: Professional Cooking, 7th Edition, pp. 960-961
1. Mixing dry ingredients
a. Scaling
b. Sifting dry ingredients together
c. Cutting in the fat
• Using a paddle attachment with mixer
• Using a pastry knife attachment
• By hand
• Finished product should resemble coarse cornmeal
2. Combine the liquid ingredients separately, if using more than milk
3. Add the liquid and dry ingredients and begin mixing immediately. If
using a mixer, the paddle attachment is advisable. Unless a large quantity
of dough is being used, hand mixing may be preferable. Mix until the
ingredients are just combined and soft dough is formed. Overmixing will
cause a tough product that will have poor leavening characteristics.
4. Bring the dough to the bench, press the dough out gently and fold it over
onto itself. Give the dough a quarter turn and repeat the process 10-12
times.
5. Roll the dough into an even sheet to the desired thickness, usually
between one-half to three-quarters of an inch thick. The biscuits will
double in volume after baking.
6. Cut the biscuits into squares with a pastry cutter (this shape eliminates a
lot of scrap and the need to rework dough) or cut by pressing straight
down with a round hand cutter. If reworking scrap dough, handle it as
little as possible and never rework dough more than once.
7. Place biscuits on a baking sheet. For softer biscuits, nestle them close
together, for crisp crusts, place them one-half inch apart
8. Bake at 425ºF for 15-18 minutes
9. If desired, brush with melted butter
10.Biscuit variations:
a) Adding slightly more shortening and cutting it into the dry mix to a
lesser degree (the mixture will resemble peas instead of cornmeal)
will create flakier lighter biscuits
b) If the batter is cut without the kneading (folding) process, the biscuit
will be very tender, but have less volume
c) By adding more milk, a drop batter can be formed for “Drop Biscuits”
Instructor’s Sidebar: This is an opportunity to discuss alternative biscuit making methods, such as yeast biscuits, rolled dough and “beaten” biscuits.
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
B. Muffins See: Professional Cooking, 7th Edition, pp. 961-963
1. Related to cakes 2. The muffin method is also used to mix
a) Pancake batter
b) Waffle batter
c) Crêpe batter
d) Quick loafs (banana bread, nut breads)
e) Coffee cakes
3. Mixing procedure
a) Sift all dry ingredients together
b) Use pastry flour to ensure a tender crumb
c) Combine all liquids, including any melted fats
d) Eggs need to be thoroughly mixed
e) Add liquids to pre-mixed dry ingredients and mix by hand or with the
paddle attachment until the ingredients are just combined (the batter
will look lumpy)
f) Dry and liquid ingredients can be mixed in advance, but soon after
liquid and dry have been combined, they should be baked
g) If baked muffins come out in odd shapes, do not crown properly or
have air gaps and holes, the batter has been overmixed, or cooked at
an improper temperature
II. Cookies See: Professional Cooking, 7th Edition, pp. 991-993
A. Also related to cakes
B. Extremely varied in the desired outcome
C. Common cookie characteristics
1. Soft cookies
a) High liquid content
b) Low sugar and fat content
c) Honey, molasses or corn syrup used in sweetening (these sugars
readily absorb and retain moisture)
d) Shorter baking times
e) Larger sizes and shapes (to retain moisture longer)
f) Stored in airtight containers after cooling to prevent staling
2. Crisp cookies
a) Low in liquid content (stiff batter)
b) High in sugar and fat
c) Longer baking time and thinner shape to evaporate moisture
d) Proper storage after cooling to prevent moisture absorption
3. Chewy cookies
a) Chewy cookies, like soft cookies, require higher moisture content
b) High in sugar, lower in fat than soft cookies
c) Harder flour and longer mixing time to allow for increased gluten
development
D. Spreading characteristics (some cookies need to spread, others need to hold
their shape)
1. High granulated sugar content increases spreading
2. Confectioners’ sugar will reduce this effect
3. High baking soda content or aeration will increase spread
4. The higher the oven temperature, the lower the spread; the dough sets up
before it can spread
5. Moist batters spread faster than stiff ones
6. Batters with higher gluten development spread less
7. Cookies baked on greased sheets spread more
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
E. Mixing cookie dough See: Professional Cooking, 7th Edition, p. 993
1. One-stage method
a. Scale all ingredients accurately
b. Have all ingredients at room temperature to ensure even blending
c. Place all ingredients into mixer bowl and blend with paddle attachment
at low speed
d. Scrape down the bowl as needed
2. Creaming method
a. Scale ingredients accurately
b. Have all ingredients at room temperature
c. Add fat, sugar and any other flavorings (fruit zest, spices, extracts) to
the mixing bowl
d. With the paddle attachment, cream these ingredients together at low
speed
e. For lighter cookies, cream the sugar and fat until fluffy to achieve
maximum aeration
f. For a more dense and chewy effect, cream briefly
g. Add eggs and liquid (if called for) and blend
h. Add the pre-sifted flour and leavening agent and mix on low until just
combined
3. The sponge method
a) Scale all ingredients accurately
b) Have all ingredients at room temperature (eggs and sugar can be
warmed slightly to achieve maximum leavening)
c) Add egg and sugar mixture to the mixing bowl and, using the whip
attachment, whip the eggs and sugar to the volume indicated by the recipe
d) Carefully fold the remaining ingredients with the paddle attachment or
according to recipe instructions; overmixing will cause a loss of
aeration and decrease leavening
F. Types of cookies See: Professional Cooking, 7th Edition, pp. 994-996
1. Drop cookies
a) Use a portioning scoop, according to the size of cookie desired.
b) Drop cookie dough in a uniform pattern on a prepared baking sheet.
Allow adequate room for spreading. If cookie dough is stiff, the cookie
can be flattened with a sugared weight.
2. Bagged dough is handled the same as drop cookie dough, but the dough
must be smooth and uniform enough to pipe through the desired tip of the
pastry bag.
3. Molded cookie dough is rolled into long cylinders. Refrigerate the dough
in advance to improve handling characteristics. Cut cylinders into uniform
portions. The cookies are then placed on prepared baking sheets and
molded or can be stamped with a design (i.e. using a fork to crosshatch
peanut butter cookies).
4. Refrigerated cookie dough is handled the same way as molded cookie
dough, except that the dough cylinders are wrapped in plastic film or
parchment paper and held under refrigeration until it’s time to cut and
bake. This allows an operation to offer freshly baked cookies at a
moment’s notice.
5. Sheet cookies are diverse and varied. Some cross the borderlines between
cakes and pies, such as lemon bars and brownies. The only characteristics
that these cookies share is they are prepared from a batter-type dough and
baked in a baking pan. They are usually cut into squares or rectangles to
maximize yield, but many are cut into patterns or incorporated into other
dessert presentations.
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
G. Baking and cooling cookies See: Professional Cooking, 7th Edition, p. 996
1. Most cookies are baked at a high temperature for a short time in order to
reduce spreading and retain moisture
2. Be sure to following the baking instructions on the recipe, temperatures
that are too high will burn the bottoms of the cookies and overly retard
desirable spreading. Remember, the cookie bottoms will continue to
brown on the hot pan even after being removed from the oven.
3. Baking times and oven calibration are critical.
4. Doneness is usually indicated by color. The edges should be well set and
begin turning a golden brown.
5. When cooking rich dough cookies, double pan the cookies (one baking
sheet below the other) to prevent bottom burning.
6. Parchment baking liners reduce sticking.
7. Heavily greased pans increase spreading; greased and floured pans retard
spreading.
8. Do not remove cookies from pans until cool enough to handle; they may
break or warp.
9. Do not allow cookies to cool completely, remove them while the baking
sheet while warm or they may stick.
10.Do not cool cookies under refrigeration; they may crack.
11.Cool completely before storing.
Student Activity: The instructor should divide the class into teams and have each team prepare at least two recipes from the following categories:
1. Biscuits
2. Muffins
3. Cookies
As the students prepare the recipes, the instructor should move between teams to demonstrate proper dough and batter handling techniques, make-up techniques and testing for doneness.
Reading Assignment: Professional Cooking,7th Edition, Wayne Gisslen, Chapter 31, pp. 960-965, Chapter 33, pp. 991-1003.
Additional Resources: Cooking Essentials for the New Professional Chef, Food and Beverage Institute, Chapters 5, 12, 28.
Culinary Applications: FS Prep, 4th Edition ©
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