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Baking Science

Baking Science

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Published by citizenschools

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Categories:Types, Research
Published by: citizenschools on Jun 21, 2011
Copyright:Attribution Non-commercial

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06/02/2013

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BAKING SCIENCE APPRENTICESHIPEver wonder why cakes rise? What baking soda and baking powder are for? Learn the how’s and why’s of baking while tasting yummy food. For the WOW! , oversee apprentices as they bake a final delicious delicacyfor apprentice’s community and families and explain the chemistry and nutrition behind it!
Page
1
of 
31
 
WeeS
LessonObjectives:What do we needto get donetoday?
LearningObjective:What will thestudents learntoday?
Activities
1
Learnnewskills
MODEL
WOW! ‘em!
o
Bake snickerdoodlecookies
o
Students willlearn kitchensafetyprocedures, theoutline of theapprenticeshipand what theirWOW! will be
o
Name game
o
Kitchen safety
o
Baking cookies
o
Gluten definition
o
Clean up
o
 Teach back
2
Learnnewskills
MODEL
o
Measure ingredientsaccurately
o
Bake pumpkin spicemuffins
o
Experiment: glutenquantity and texture
o
Learn aboutmeasuringingredients byvolume (cups,etc.) and byweight
o
Learn about theproperties of gluten
o
Measuringworksheet
o
Measuring byweight
o
Bake pumpkin spicemuffins (withdiffering amounts of gluten)
o
Flour and waterexperiments duringbaking time
o
Clean up
o
 Teach back
3
Learnnewskills
MODEL
o
Bake pound cake
o
Use hands on learning todiscover how foods rise
o
Students willwork moreindependentlyin groups tobake recipe
o
Students willlearn about theproperties of baking soda,baking powder,and yeast
o
Bake pound cake
o
Learn vocabulary –pH, acid, base
o
Discuss how bakedgoods rise
o
Experiment whilebaking – whichpowder is this –students have touse ingredients tofigure out what kindof powder is in eachbag – by knowinghow they activate
o
Clean up
o
 Teach back
4
Produce
SCAFFOLD
o
Bake spice cake
o
Worksheet – physical vs.chemical changes
o
Students willlearn how tofold ingredientsinto a recipe
o
Students willlearn moreabout chemicaland physicalchanges
o
How to foldingredients
o
Bake spice cake
o
Learn vocabulary –chemical vs.physical changes
o
Worksheet – firstcorrect worksheetgets 1
st
slice of cake
o
Clean up
o
 Teach back
5
Produce
SCAFFOLD
o
Bake a yellow cake
o
Experiment with eggs
o
Make frosting
o
Students willlearn to workmore asindividuals withtheir own tasksand keep trackof recipes withless teacherassistance
o
Students will bakecake ASAP
o
Students will beginto make frosting
o
Students will learnabout emulsifiers(vocabulary) andtheir role in a recipewith an experiment
 
Baking Science WOW! Plan
 
BAKING SCIENCE APPRENTICESHIPEver wonder why cakes rise? What baking soda and baking powder are for? Learn the how’s and why’s of baking while tasting yummy food. For the WOW! , oversee apprentices as they bake a final delicious delicacyfor apprentice’s community and families and explain the chemistry and nutrition behind it!
Lesson # 1Page
2
of 
31
 
BAKING SCIENCE APPRENTICESHIPEver wonder why cakes rise? What baking soda and baking powder are for? Learn the how’s and why’s of baking while tasting yummy food. For the WOW! , oversee apprentices as they bake a final delicious delicacyfor apprentice’s community and families and explain the chemistry and nutrition behind it!
Page
3
of 
31
 Name of the Apprenticeship:Baking ScienceCitizen Teacher:
 
 Pre-Planning 
Lesson Objectives:
What do we need to get done today?
By the end of the lesson, the apprentices will:
1.Introduce themselves to the class2.Learn the WOW! plan and class structure3.Make snickerdoodles
Learning Objectives:
What will the apprentices learn today?
By the end of the lesson, the apprentices will have learned:
1.Sanitation and kitchen rules/safety2.Kitchen tools3.
 
Ingredients
Agenda based on the lesson plan. Post in the room for the apprentices to see.
1.Opening Ritual2.Review Agenda and Set Context
3.
Activity: Introduction
4.
Activity: Sanitation/Safety
5.
Activity: Snickerdoodles6.Closing and Teach Bac7.Clean up10 Minutes5 Minutes20 Minutes10 Minutes35 Minutes5 Minutes5 Minutes
Preparation and Space Set up:
Adam will bring mixer, cookie sheet, oven thermometer, measuring cups/spoons, scale,and mixing bowls. Cleaning supplies on site?
Vocabulary
 
What terms or concepts will you introduce in this session? Post these for theapprentices to see.
Gluten - a protein formed when flour and water combine. This contributes to the textureand shape of baked goods.
Materials and Equipment
1 bag all-purpose flour (store-brand, not King Arthur)1 ten-pound bag of sugar Fine-grained salt (a smaller container is fine)1 can of baking powder 1 dozen eggs1 2-4oz jar of real vanilla extract1 jar of ground cinnamon

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