Baking and Pastry                                                                Name _____________________

Period _________                                                               Date ______________________

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Course Syllabus of Baking and Pastry

 

Students will explore the career possibilities in the food industry and review the current information on food safety and the prevention of cross contamination. Students will evaluate restaurant menus and bakery offerings, participate in class activities, and prepare refreshments for school functions throughout the year. The field of entrepreneurship will be discussed and practiced in the class.  Presentation skills will be stressed when preparing quick breads, yeast breads, cakes, pies and pastries, candies, and desserts. At least one major project will be planned and completed by the student individually.

 

1.      Define the causes of food poisoning and the steps required to prevent food poisoning. 

2.      Explain the rational, and demonstrate safe handling of food during preparation, storage and service to prevent food borne illnesses.

3.      Define personal qualities needed by a chef.

4.      Define cooking and baking terms frequently used in recipes. Effectively use technology (Internet and Computer) to complete a research of a baking term. Write and orally present information to the class according to a rubric.

5.      Identify and use the correct piece of equipment and small appliances to complete a task efficiently in the lab.

6.      Measure accurately ingredients (liquids, solid fat, table sugar, brown sugar, flour, molasses etc.) according to the nature of the substance.

7.      Organize their work cooperatively and efficiently to prepare samples within a time limit and maintaining sanitation.

8.      Demonstrate and apply principles of human resource management in a foods laboratory concentrating on principles of organization, safety, and sanitation.

9.      Analyze relationships among the components of recipes and use new recipes correctly to replicate foods.

10. Compute accurately the amounts needed when a recipe is doubled or cut in half prior to preparing the food.

11. Apply and demonstrate several methods of service for attractive presentations.

12. Quick breads: Describe and produce a product using the biscuit and muffin methods in a laboratory situation giving attention to efficient work procedures and cooperative work habits. Explain the function of the basic ingredients and types of leavening agents. Classify quick breads. Describe finishes and storage procedures for quick bread products.

13. Yeast breads: Define the terms associated with yeast bread production (inhibiting agent, proofing, make up, scale, knead, rest, raise). Prepare, make up, finish and evaluate yeast and sweet yeast products made from different type flours, and frozen dough. Describe the three methods of yeast bread production: sponge, straight dough, batter. Prepare and shape rolls, loaves and fried yeast products. (Shape common Danish pastries, fill and top sweet yeast products, and raised doughnuts. Prepare and glaze doughnuts.)

14. Cakes: Describe the types of flour used for cakes and their qualities. Describe and evaluate the 3 types of cakes and identify the reasons for errors. List the purposes of icing. Prepare basic types of icing: cream, flat, boiled, fudge, fondant, and royal. List the steps in icing a cake, and the qualities of each type.  Demonstrate use, and care of pastry bags and tips to complete a project:  gingerbread house, holiday tree, egg, or decorated chocolate.

15. Identify and describe the six types of cookies. Complete the basic types of cookie make up with the correct panning procedures. Identify the factors affecting baking and cooling of cookies; state standards of quality for cookies; evaluate cookie problems and their causes: state procedures for coloring, icing, and garnishing cookies; and store cookies correctly.

16. Calculate the cost and nutritional content of a product, cookie.  Alter a recipe to increase the nutritional content, decrease the cost but maintain the quality.

17. List and describe the types of pies and piecrusts and qualities of each. Arrange in order the steps for mixing pastry considering the chemical reactions. Prepare and evaluate: puff pastry; choux paste dough; custard filling for choux paste products; pie crust; custard, chiffon, and fruit pie; lattice top, meringue, whipped cream, crumb topping, and glazing for pie crusts; phyllo desserts; and or cannoli. Candy and chocolate: List the stages and qualities of each stage of candy making. Prepare fondant from scratch and compare their product to a commercially prepared one. List the steps to make chocolate candies.  Prepare fudge.

18. Prepare an individual project (if not completed earlier).

19. Research a dessert and provide step-by-step simple directions where other students may create the dessert.  This may be an exact replica or an adaptation.  The recipe will be creatively presented for a class cookbook.

20. Artistically present food-using garnishes.  Create a healthy dessert using fruit carvings and or scenes.

 

Grading

20%                Notebook and Complete Cookbook (2 times)                 

20%                Worksheets and Homework                                                           

30%                Individual/group lab and group work                                              

30%                Individual written and lab major project/serving

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