1. Topic-
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2. Content-
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Replacing fat in a cookie recipe with a fruit product, to accommodate
the moisture requirement of the recipe without adding fat.
Substitution
Fat
Moisture component |
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3. Goals: Aims/Outcomes-
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1.Students can replace butter with applesauce, to produce a successful
cookie recipe.
2.Students can measure correctly using dry and liquid measuring tools
3.Students can keep their work station clean and sanitized. |
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4. Objectives-
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1.Cookies should appear pleasing and formed correctly.
2.Cookies should have appropriate moisture, and texture.
3.Workstation should be organized and kept orderly as the student
work. |
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5. Materials and Aids-
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Recipe
Flour
Chocolate chips
Sugar
Eggs
Applesauce
Baking Powder
Sheet Pans
Dishers
Mixing Bowls
Spoons |
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6. Procedures/Methods-
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A. Introduction-
Recipe will be shown to students, the ingredients and procedure
will be explained.
Students will divide into 3 or 4 groups and prepare 1 batch each. |
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B. Development-
| Teacher will explain how the applesauce will satisfy the moisture
need of the recipe, which is normally accomplished with butter. |
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C. Checking for understanding-
1.Cookies will be sampled and results discussed.
2.Students will write their reflection of the recipe
3.Assessment is determined by the rubric each student has on their
culinary ticket. |
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D. Closure-
1.Kitchen cleaned, students assembled and return to classroom
2.Students will reflect using their exit ticket. |
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7. Evaluation-
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1. Students will rely upon their previous experience following recipes,
making cookies, measuring and the techniques required.
2. The students should display an average competency of the skills
required for this lab. Attention to cleanliness and team management
will be watched. |
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