Lesson Plan : Quick Bread Basics
Teacher Name: | Vivian D. Reed |
Grade: | Grade 11-12 |
Subject: | Vocational Ed. |
Topic: | Apply Basic Baking Techniques |
Content: | Basic Quick Breads A. Ingredients 1. Flour a. Types (All purpose, whole wheat, buckwheat, rye, mesa, cornmeal, bread, cake, self-rising) b. Function 2. Liquid a. Types (Buttermilk, water, milk) b. Function 3. Fats a. Solid b. Liquid c. Substitute d. Function 4. Eggs a. Sizes b. Substitute c. Function 5. Sugar a. Types b. Substitute c. Function 6. Salt a. Function 7. Leaveners a. Types (Baking powder, baking soda, air and steam) b. Function c. Techniques B. Mixing Methods 1. Buscuit 2. Muffin (blending) 3. Cake (creaming) C. Panning 1. Scoops 2. Scaling 3. Selection of pan 4. Preparation of Pan 5. Importance of consistency D. Adjusting for altitude E. Convenience/packaged products F. Safety and sanitation |
Goals: | Students will understand and explain the functions of all ingredients used to prepare quick breads. Students will identify the characteristics of quick breads. Students will explain the difference between pour and drop batters. |
Objectives: | Demonstrate preparation of basic quick breads. |
Materials: | Culinary Essentials Textbook, Magazines, quick bread samples, display table, Televison and DVD player, School lunch menu. |
Introduction: | Teacher will explain that the following activity will take 3-4 days to complete and at the end students will prepare quick breads. Teacher will show a short video on making breads. Stress to students to take note of the various types of quick breads and yeast breads shown. Also note what leavening agent used in each type of bread. |
Development: | Participate in a class discussion on the differences in quick breads and yeast breads. Discuss what leavening agents are used in quick breads and what are examples of quick breads. Look at several examples of quick and yeast breads. Cut the breads so that the texture can be compared. Which type of bread is more dense? Which is lighter? What is a distinguishing feature of quick breads? View a display of different types of flour. Feel the texture and observe the color of each kind of flour. What types of bread are made from each type of flour? Which flour has a finer texture? What is all-purpose flour? What has been added to flour that is enriched? Watch a demonstration of the three methods ok mixing quick breads. as you observe, list the steps, in order, for each of the methods. Describe the functions of sugar and fat as ingriedents in breads. Are functions similair or different? What kinds of sugar can be used in breads? what kinds if fat can be used? What happens to yeast if too much sugar or too much fat is added? |
Practice: | Using books and magazine in classroom, find a recipe to illustrate each of the following of the quick breads: loaf biscuit, and muffin. Identify the mixing method used in each recipe. |
Accommodations: | |
Checking For Understanding: | Complete Quick Breads ingredient Match-up. |
Closure: | We have discuss the various types, characteristics of and the ingredients needed to make qucik breads. What are your question this far? Homework: Research the roles of salt as an ingredient in bread. Be able to explain what happens if it is left out. What happens to bread if too much is used, and is salt an essential ingredient? |
Evaluation: | Demonstrate preparation of a basic quick break at the end of the unit. |
Teacher Reflections: |
| Create New Lesson Plan | Lesson Plan Center |