1. WEEK 10: APRIL 18-22 IMPORTANT REMINDERS COOKIE COMPETITION BEGINS TODAY AND ENDS WEDNESDAY DESSERT UNIT CONCLUDES THIS WEEK BREADS/GRAINS BEGIN THIS WEEK

2. DAY 46: APRIL 18 Objective: Students will identify characteristics of baking a high quality cookie. Warm-up: 5 tbsp.=_____ tsp. Activities: – 3 Chips for Sister Marsha: 5 Facts No questions about recipe may be asked tomorrow regarding your recipe. – Lab Plan – Logbook Check

3. DAY 47: APRIL 19 Objective: Students will be able to apply baking techniques learned into a chocolate chip cookie recipe. Warm-up: 8 pints =_____ quarts Activities: – Chocolate Chip Cookie Competition

4. COMPETITION DIRECTIONS Remember to submit 12 cookies at the end of the period on a plate. Please label. I will be evaluating you today on Mis En Place, Sanitation and following a recipe. Only use Kitchen Aid if you know how to. Clean good!!! Do not eat cookie dough! We will judge and evaluate cookies tomorrow. Do not forget to staple Lab Plan to back of Pink Sheets

5. DAY 48: APRIL 20 Objective: Students will be able to analyze and compare different cookies. Warm-up: 2 T= _____ oz. Activities: –Chocolate Chip Cookie Competition Evaluation Team Cookie Reflection Personal Reflection Unit Reflection & Dessert Packet Due Tomorrow

6. COOKIE EVALUATION 1.Please staple the individual evaluations to the back of the team evaluation and give to Ms. Khastoo. 2.Please clean your plate and put it away when you are finished. 3.Due Tomorrow: Dessert Unit Packet

7. DAY 49: APRIL 21 Objective: Students will prepare and plan for a quick bread recipe. Warm-up: ¼ C=_____ tsp. Activities: –Dessert Unit Packet Due –Copy Recipe Lab Monday –“Dough Also Rises” Video & Worksheet

8. DAY 50: APRIL 22 Objective: Students can identify the steps needed for a yeast dough. Warm-up: ¾ cup=_____ Teaspoons Activities: –New Seats –Yeast Dough Notes

9. YEAST DOUGH PRODUCTION

10. YEAST DOUGH PREPARATION 1.Scaling ingredients 2.Mixing & kneading 3.Fermentations 4.Dividing dough 5.Rounding dough 6.Bench rest 7. Shaping dough 8. Panning dough 9. Final Proofing 10. Baking dough 11. Cooling dough 12. Packaging dough

11. MIXING METHODS 1.Straight-dough method: Used to make most basic breads. All ingredients are mixed together in a single step. 2.Modified Straight-Dough method: used to make rich dough's. Allows for more even distribution of fats and sugars by mixing ingredients in steps. 3.Sponge method: Used to make hearth breads or sweet dough's. Allows yeast to develop separately, yielding a more intense flavor and lighter, airy mixture.

12. SCALING INGREDIENTS 1.Accurate measurement: is critical. Too much or too little of an ingredient will effect yeast activity, gluten formation, and product quality. 2.Use a Baker’s Scale: to weigh all ingredients denser than milk or water.

13. MIXING AND KNEADING 1.Mixing thoroughly and correctly: ensures even yeast distribution, gluten development, and a uniform mixture. 2.Kneading: Working the dough until it is smooth and elastic.

14. FERMENTATION 1. Fermentation: Yeast converts dough sugars into alcohol and carbon dioxide, trapping gases in the gluten and causing the dough to rise. 2. Punch dough. 3. Divide dough 4. Round dough 5. Bench dough 6. Shape dough 7. Pan dough

15. FINAL PROOFING 1.After dough has been shaped and panned, place in proofer at 85-95 degrees F and 80-90% humidity. 2.Length of time depends on type of dough; should be slightly less than double in size.

16. WASHING, SLASHING AND DOCKING 1.Washing: applying a thin glaze of liquid before baking. 2.Slashing: making shallow cuts in the surface to help gases escape. 3.Docking: Making small holes in the surface of rich dough to allow steam to escape.

17. BAKING YEAST DOUGH Oven temperatures and baking times are determined by dough type and: a)Dough richness b)Portion size c)Desired color Baking with steam: a)Gives thin crust b)Keeps crumb soft c)Adds glossy shine

18. BAKING DOUGH… CONTINUED Stages of Baking: a)Oven spring b)Structure develops c)Crust forms d)Finished product Test for Doneness: a)Tap the top of the loaf- A hollow sound means the product is done b)If the crust is evenly brown on the top and bottom it is done.