1. Topic-
Fat Ratios
 
2. Content-
Baked Products

kilocalories, visible, invisible, solid fats, oils, and ratios
 
3. Goals: Aims/Outcomes-
1.CTE Culinary Arts Standard: 5.4 Identify ingredients and describe their functions used in baking.
2.AIMS Math Standard: PO 4. Solve problems involving similar figures using ratios and proportions.
 
4. Objectives-
1.The students will demonstrate their understanding of fat in baked products by summarizing their knowledge of fats and calculating fat ratios in recipes.
 
5. Materials and Aids-
Fat Ratios in Baked Products worksheet, transparencies, and overhead projector.
 
6. Procedures/Methods-

A. Introduction-

1.Think back to what we learned about fats when we studied the milk group on the food pyramid. What does fat do for the human body?
 

B. Development-

1.Read the first paragraph on the Fat Ratios in Baked Product worksheet and identify three qualities of fat.
 

C. Practice-

Who can tell me one of the qualities of fat. The teacher will call on students and write their answers on the board. You need to write each quality in a complete sentence on the summary lines that are below the paragraph on fats on your worksheet.
Next in your own words, write what fat dow for baked products.
Finally classify the fat types by looking back at the section paragraph at the top of the worksheet on visible fats. Which ones are solid fats and which ones are oils. Write them in the appropriate boxes on the worksheet.
Now look at the recipe ingredients on the following page of the worksheet. Notice that flour is the major ingredient in each recipe. Fat is also an important ingredient in each recipe. But the amount of fat varies from recipe to recipe. You are going to calculate the flour to fat ratio in each recipe to see how it affects the taste and texture of each product. We will do the dinner roll problem together. Then each of you will do the rest of the problems independently. Plus you will draw conclusions at the end.
 

D. Independent Practice-

1. Students will complete the oatmeal cookie exercise through to the tortilla one.
2. Students will draw conclusion from the data they created of the fat to flour rations in each recipe.
 

E. Accommodations (Differentiated Instruction)-

1.The teacher will circulate around the classroom while the students work independently and assist individuals who need help.
 

F. Checking for understanding-

1.When everyone is done, the teacher will call on students to share their answers and write them on the board.

 

G. Closure-

1.The teacher have students share with a person sitting next to them one thing that they learned about fats.
2.The teacher will call on a variety of students to share with the class something that they learned about fats.
 

This Lesson Plan is available at (www.teacherjet.com)