Measuring flour and other ingredients can make all the difference in a baked good’s success. Baking is a science and the slightest amount over or under what the recipe calls for can mean an inferior product or inconsistent results. Teach your students with confidence after learning the difference between these two methods.
Since there are already a lot of lessons on yeast and yeast breads, this is a compilation of my favorite yeast recipes, lessons, videos and scientific explanations.
I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…
The most common problem in public school culinary classes is finding unique ways to proof & bake yeast doughs given a series of different challenges such as: 50 minute classes, alternating block scheduling, not having the right equipment like a proofing cabinet or steam injection oven, etc.
Save money and boost nutrition through a school yard garden, part of national trend to focus on eating local, whole foods. “Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.”
Extra Credit Sewing Project Extra Credit Form (Word) Lesson Plans Clothing 1 Sample Notebook Clothing 2 Sample Notebook Equipment Bag Equipment Identification Fabric Construction Chart Measuring Up! Natural Fiber Chart Pattern Layout Polar Fleece Socks Pressing and Seam Finishes…
