Objective: Given a demonstration on how to make an apple pie, students will make their own pie with 90% accuracy and evaluate factors that affect pie results.
National Standard: 8.4 Demonstrate planning menu items based on standardized recipes to meet customer needs.
- Demonstration on how to roll out pie crust and make an apple pie
- How many of you have made a pie before?
- How many of you have watched a family member make a pie?
- What is your favorite pie?
- What kinds of pie do you have for Thanksgiving?
Background for teachers
- I like to give my students a choice between several different pies depending on the season
- Fall Semester: Apple, pumpkin, Swiss apple, apple cranberry crumble, pecan, cherry.
- Spring Semester: Banana Cream, peanut butter, key lime, strawberry rhubarb, lemon meringue.
- In their lab groups students will make their own individual pie
- Students will sample demo apple pie
- Students will start Pie Lab sheet using the text book
- Whose pie did you think turned out the best and why?
- If you were to make another pie what would you do differently next time?
- Why is it necessary to cut holes in the top of the pie?
- Why is it necessary to poke holes in the bottom of a one-crusted pie?
- What is the secret to making flaky pie crusts?
- Students will evaluate the apple pies and determine which one has the best appearance out of the whole class (Fill out Characteristics of High-Quality Pies)
- Students will taste their pie
- Students will answer lab questions found on evaluation form
- Finish/Review Pie Study Sheet