Food Studies 10, 20, 30
FOOD9
Module 9: Baking (Core)
Outcome
Investigate ingredients and processes used to create baked goods.
Indicators
| (a) | Evaluate the different types of flour (e.g., all purpose, whole wheat, selfrising, stone-ground, gluten-free) based on qualities such as nutrition, price, flavour, characteristics and uses in food products. |
| (b) | Explore the characteristics and uses of flour made from different grains and pulses (e.g., corn, teff, oat). |
| (c) | Research types of wheat grown in Saskatchewan used in making flours. |
| (d) | Investigate the role of gluten in flour mixtures. |
| (e) | Explore allergies or intolerances (e.g., gluten intolerance) to flour mixtures. |
| (f) | Examine leavening agents (e.g., baking powder, baking soda, eggs, yeast) and the gases (e.g., air, steam, carbon dioxide) they produce. |
| (g) | Evaluate the differences (e.g., mixing, leavening, preparation time) between quick and yeast breads. |
| (h) | Explore the ingredients in baked products (e.g., empanada, naan, focaccia, injera) from a variety of cultures. |
| (i) | Prepare or describe the preparation of a variety of baked products (e.g., quick breads, cakes, cookies) that use different types of flours. |
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