1. Topic-
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2. Content-
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Baked Products
kilocalories, visible, invisible, solid fats, oils, and ratios |
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3. Goals: Aims/Outcomes-
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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. |
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4. Objectives-
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1.The students will demonstrate their understanding of fat in baked
products by summarizing their knowledge of fats and calculating fat
ratios in recipes.
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5. Materials and Aids-
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Fat Ratios in Baked Products worksheet, transparencies, and overhead
projector. |
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6. Procedures/Methods-
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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?
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B. Development-
1.Read the first paragraph on the Fat Ratios in Baked Product worksheet
and identify three qualities of fat.
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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. |
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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.
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E. Accommodations (Differentiated Instruction)-
1.The teacher will circulate around the classroom while the students
work independently and assist individuals who need help.
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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.
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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. |
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