Baking Unit Starter Bundle
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Are you looking to create a library of materials for your culinary, cooking and bakeshop classroom? In my family consumer science classroom I use these materials to teach units about food safety, individual culinary skills, kitchen math and games. These units form the foundation of my culinary classPrice $297.68Original Price $425.25Save $127.57
Are you starting out in your family consumer science and cooking classroom career? These resources are compiled to help make the transition from student to teacher. Here are some resources to help you create your systems and structure. It's a collection of items I wish I had to get me up and going wPrice $58.08Original Price $76.50Save $18.42
Do you want to take your students from quick breads, yeast breads and pies to decorated cakes? This is my bakeshop bundle of resources I use to set up my classroom. It includes: postersgoogle slidesworksheetstestsIt also includes units on bakeshop ingrediens like:sugarflour chocolatefatsRelated ProPrice $38.15Original Price $54.50Save $16.35
Description
Are you looking for a baking unit starter bundle including a quick breads power point, handout, equipment poster and yeast power point for your cooking classroom?
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Muffin Power Point
The quick bread power point goes through the science/chemistry of banana muffin ingredients?
Each ingredient is look at and it role in the recipe explained.
Why is sugar important in keeping the quick bread moist?
Why can't I just use whole wheat flour instead of while flour?
This presentation also has a recipe that goes along with it. It is my recipe for the perfect muffin. A hint of banana but otherwise just simple ingredients.
Power Point Topics
- All purpose flour
- whole wheat flour
- baking powder
- baking soda
- sugar
- salt
- liquid
- corn starch
- egg
- oil
Handout | Note
- main points of the power point
- science of making a muffin
ProStart Level 1
Desserts and Baked Goods (H8) Prepare different types of quick breads
National Standards for Family Consumer Science
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
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Icing Practice Sheets
Do you want a self assessing activity for students to practice piping skills and techniques before they start decorating cupcakes?
Prepare the piping bags and have students practice their swirls, dots, lines and letters.
- Wilton tip suggestions on most pages
- Print on colored card stock
- Laminate for repeated use
Listing of designs:
Round Tip
- line
- dots
- bead boarder
- outline & gill shapes
- lettering
Star Tip
- star
- rosette
- shell
- shell boarder
- wavy line
- loop
- large rosette
Flower Nail Templates
- mum
- apple blossom
- violet leaf
- primrose
- daffodil
- daisy
- pansy
Ruffle Tip
- ruffle
- zig zag ruffle
- bow
Motions
- small e large e
- scroll
- figure 8
- swirl
- e motion
- reverse scroll
- rope
- colonial scroll
- side s
- horizontal c
Shell Boarder
- fluer de lis
- chandelier
- crown
Leaf
- basic
- leaf boarder
- elongated
Basketweave
National Standards for Family and Consumer Science
Food Production and Services
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques
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Yeast Power Point and Worksheet
This power point goes through a little history on yeast and its discovery for use among the Egyptians. It talks about Sourdough and how before commercial leaveners sourdough was all there was to get a yeast bread. A bit about how it works catching the 'wild yeast' in the flour and water mix and that it produces a regional flavour.
Also included:
- What is yeast
- How does it work in dough
- Descriptions of Lean and Enriched Dough
- How to activate yeast to tell if it is alive
- Why salt is important
- How to prepare pans for Lean and Enriched Dough
ProStart - (H) Desserts and Baked Goods
4-differentiate between lean doughs, rich doughs and sourdoughs
7-prepare yeast breads
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Stand Mixer Poster
This stand mixer is labeled and unlabeled for your needs. It can be used as a test, for students to take notes with or as reference material. The parts of the machine that are labeled in the slide are:
- flat paddle
- wire whisk
- dough hook
- stainless steel bowl
- bowl clamping plate
- motor head
- speed control knob
- locking lever
- attachment hub
ProStart Level 1 - Kitchen Essentials 2 - Equipment and Techniques
(E3) List the different types of preparation equipment used in the foodservice kitchen and give examples of their uses
National Standards for Family and Consumer Sciences Education
Area of Study 8.0
Food Production and Services
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
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Commercial Floor Mixer Poster
This floor mixer worksheet is for helping students identify various parts of the equipment. It can be used as a test. A blank, unlabeled copy is included in the package. Labeled parts include:
- paddle
- lever
- wire whisk
- dough hook
- stainless steel bowl
- bowl lock
- apron
- cage
- motor head
- on\off button
- speed control switch
- attachment hub
National Standards for Family and Consumer Sciences Education
Area of Study 8.0
Food Production and Services
8.3Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
- 8.3.6 Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
- 8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
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