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BAKING PRINCIPLES FORMTEXT ?????10-12Decision One: FOODS ICurriculum Map UNIT # 4Grade:Topic:BAKING IS AN EXACT SCIENCE FORMTEXT ?????Why are proper measuring techniques important in baked products?OptionalInstructional Tools:Unit Essential Question(s):Key Learning(s):Graphic organizerDemonstration for leavening agents/ quick breads/ yeast breadsRecipes--- LABSConcept:Concept:Concept:Concept:7 major ingredients of baked products FORMTEXT ?????Quick BreadsYeast BreadsCookiesLesson Essential Questions:Lesson Essential Questions:Lesson Essential QuestionLesson Essential Questions:How do the 7 major ingredients affect a baked product? FORMTEXT ?????Why are proper measurements essential for quick breads?How do the proper conditions affect the baking of yeast products? FORMTEXT ?????How does knowing the types of cookies affect the preparation and baking of the products? FORMTEXT ?????Vocabulary:Vocabulary:Vocabulary:Vocabulary:Leavening agentsBakingShorteningSiftQuick BreadsBaking PowderBaking SodaMuffinYeastStructureGlutenPressed,Cut out, Drop,Refrigerator, Shaped, Bar FORMTEXT ?????Other Information:ESSENTIAL—30 DAYSSTANDARDS—11.3.12 G FORMTEXT ?????BAKING PRINCIPLES------CONTINUED10-12 FORMTEXT ?????Grade:Topic:BAKING IS AN EXACT SCIENCE FORMTEXT ????? FORMTEXT ?????Decision One:FOODS ICurriculum Map UNIT 4OptionalInstructional Tools:Unit Essential Question(s):Key Learning(s): FORMTEXT ?????Concept:Concept:Concept:Concept:Cakes FORMTEXT ????? FORMTEXT ????? FORMTEXT ????? FORMTEXT ?????Lesson Essential Questions:Lesson Essential Questions:Lesson Essential QuestionLesson Essential Questions:How do you properly read directions on pre- packaged products? FORMTEXT ????? FORMTEXT ????? FORMTEXT ????? FORMTEXT ?????Vocabulary:Vocabulary:Vocabulary:Vocabulary:PreheatWhipFrosting FORMTEXT ????? FORMTEXT ????? FORMTEXT ?????Other Information:ESSENTIAL-- 30 DAYSSTANDARDS—11.3.12 G ................
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