Lesson Plan : Yeast Breads
Teacher Name: | Ernest Hudson |
Grade: | Grade 11-12 |
Subject: | Vocational Ed. |
Topic: | Yeast breads and the role it plays in food production. |
Content: | Yeast Breads |
Goals: | For students to understand the characteristics of quality yeast products to plan a variety of menu accompaniments. |
Objectives: | List yeast dough ingredients and their functions. Distinguish between the three different types of yeast doughs. Summarize the characteristics and uses of rolled-fat-fat yeast doughs. |
Materials: | Basic Yeast Bread Recipe, Alton Brown "Dr. Strangeloaf" DVD |
Introduction: | Students will share out loud the differnet types of yeast breads that they have tried. They will explain the characteristics of each type. (5min) |
Development: | Students will watch me do a "starter" demonstration with yeast, sugar, warm water, and olive oil. Students will observe and pay attention to detail. (15min) |
Practice: | Students will follow the basic white bread recipe. In groups of 5 they will produce a basic white yeast bread product. (35min) |
Accommodations: | |
Checking For Understanding: | Students will answer the following questions. 1. What is a starter and its role? 2. Explain how fermentation occurs? 3. Why is kneading neccessary to make a quality dough? 4. What gas is produced by the yeast? 5. How can you tell if the gluten level is high? (10min) |
Closure: | Students will hand in a a roll for evaluation and chef critque. (5min) |
Evaluation: | |
Teacher Reflections: |
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