Food Studies 10, 20, 30
FOOD8
Module 8: Baking Basics (Core)
Outcome
Explore the essential components of basic baked products.
Indicators
| (a) | Determine the role of ingredients for successful baking. |
| (b) | Describe the function of the seven major ingredients (i.e., flour, fats, sugars, eggs, liquids, leavening agents and flavouring agents) in baking. |
| (c) | Evaluate the four types of flour mixtures (i.e., pour batter, drop batter, soft dough, stiff dough). |
| (d) |
Discuss the importance of:
|
| (e) | Discuss different types of cookies (i.e., bar, rolled, drop, pressed, sliced or icebox and molded). |
| (f) | Compare the components (e.g., cost, nutrition, flavour) of homemade and convenience baked goods. |
| (g) | Apply terminology (e.g., stir, cream, bake, beat, combine, whip, knead, cut-in) associated with preparing a variety of baked goods. |
| (h) | Describe the three basic mixing methods for quick breads (i.e., blending [muffin], cutting [biscuit], creaming [cake]). |
| (i) | Prepare or explain how to prepare a variety of baked goods that use different types of flour. |
| (j) | Characterize baked goods from around the world. |
Loading...
