The purpose of this lesson is to see how different types of flour changes a cookie recipe. The ultimate objective is to determine the best flour to use in this cookie recipe and why flours change the cookie.
Tag: Baking
Become a ServSafe Instructor & Proctor
Help your students get a jump start in the restaurant industry by having them become ServSafe certified! To do this you can either have a ServSafe instructor come and teach your class or you can become a certified instructor.
Fundraise with Cake Pops
I stumbled upon cake pops a few years ago and decided to give them a try with my hospitality students. We were making food to sell as a fundraiser at the prom fashion show. These are delicious and genius creations sure to be a crowd pleaser.
Baking- Measuring Cups Vs. Scaling
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.
Yeast Compilation
Baking & Pastry Summer Educator’s Program
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…
Yeast Bread Conundrums
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.
How to Measure Correctly
Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.
Make Your Own Cereal Lab
I always have my students look at cereal labels and compare two different kinds. We’ll this lesson takes it to the next level by allowing students to bake their own cereal, make an accurate nutrition label for their cereal, create advertising, and delve into FDA regulations on food labeling.
Food Network Cake Project
Food Network is very popular among my students so I decided to have them create their own show! I specifically have them demonstrate how to make a cake in front of the class but this idea can be tailored to any unit that lends itself to student demonstrations.