Westside High School Lesson Plan
Teacher Name:
Course:
Curtis Bell
Culinary 1
Unit Name and #:
Dates:
Intro to Baking
1/19/15
Monday
What are we learning?
Daily Objective: NO SCHOOL
TEKS/AP/Standards: NO SCHOOL
How will we learn it?
Learning Activities: NO SCHOOL
How will we tell if we’re learning it correctly?
Assessment Methods: NO SCHOOL
Checks for Understanding: NO SCHOOL
What do I need to be successful?
Materials: NO SCHOOL
Tuesday
What do I need to before next class?
Follow Up/HW: NO SCHOOL
What are we learning?
Daily Objective:
Identify basic baking ingredients, their types and best uses for each. Understand correct use
of a Bakers Scale
TEKS/AP/Standards: Culinary Arts: (1)E; (6)E,F,I,J,K Restaurant Management:(1)C,D,E;(7)A,B,C
How will we learn it?
Learning Activities:
*Quote of the Week
*POWERPOINT
*FS Prep Intro to Baking Handout
*Mise En Place form
How will we tell if we’re learning it correctly?
Assessment Methods: NONE
Checks for Understanding: Group Review
What do I need to be successful?
Materials: Handouts, TV, Laptop
What do I need to do before next class?
Follow Up/HW: Remember to clean and properly iron Chef Jacket and Hat for lab. If you have
misplaced your hat, bring a baseball cap in order to help your grade.
Wed/Thurs.
What are we learning?
Daily Objective: Demonstrate the correct procedure to make biscuit dough
TEKS/AP/Standards: Culinary Arts: (1)E; (6)E,F,I,J,K Restaurant Management:(1)C,D,E;(7)A,B,C
How will we learn it?
Learning Activities:
*Dress Out
*Set up Station
*Perform 5 Knife Cuts
*Clean and reset station for Biscuit dough
*Prepare Biscuit Dough
How will we tell if we’re learning it correctly?
Assessment Methods: NONE
Checks for Understanding: Biscuit finished product feedback
What do I need to be successful?
Materials: Handouts, Items for Cutting Station, Items for Biscuit Preparation
Friday
What do I need to before next class?
Follow Up/HW: Practice calculate Bakers Percentage of Biscuit Recipe
What are we learning?
Daily Objective: Become more familiar with Bakers Percentages
TEKS/AP/Standards: Culinary Arts: (1)E; (6)E,F,I,J,K Restaurant Management:(1)C,D,E;(7)A,B,C
How will we learn it?
Learning Activities:
*PowerPoint
*Lecture
*Kahoot it!
How will we tell if we’re learning it correctly?
Assessment Methods: Intro to baking quiz
Checks for Understanding: Kahoot it!
What do I need to be successful?
Materials: Knife Skills Quiz Handout
What do I need to do before next class?
Follow Up/HW: Review your Cookie Recipe for next week’s lab
Culinary Applications:
Introduction to Baking
Length of Class: 1 session
Class Duration: 90 minutes
Lecture: 60 minutes
Instructor Demo: 15 minutes
Optional Student Activity: 15 minutes
Optional Quiz: 10 minutes
Student Objectives:
• Identify basic baking ingredients, their types and best uses for each
• Demonstrate the correct use of a baker’s balance scale
• Explain the importance of accurate weights and measures in baking formulas
• Define gluten and explain its role in bakery products
• Identify the major factors in the development and control of gluten
• Successfully convert baking formula weights to baker’s percentages
• Successfully use baker’s percentages to convert formula yields
• Describe at least three methods to prevent staling
• Identify at least three kinds of leavening agents and describe how they react with a dough or batter
• Identify at least three steps of the baking process
TEKS Alignment:
Culinary Arts:
(1)(C),(D),(E),(F); (6)(E),(F),(H),(I)
Practicum in Culinary Arts:
(4)(C); (10)(E),(F),(H),(I)
Restaurant Management:
(1)(A),(C),(D),(E); (12)(A)
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Introduction to Baking
Lecture Guide
I. Baking as a science See: Professional Cooking, 7th Edition, pp. 920-921
A. Baking as chemistry
1. Formulas vs. recipes
2. Complex chemical reactions
3. Accuracy of measurement
a) Measurement by volume can be inaccurate (product density)
b) Measurement by weight is more reliable
4. Consistency of product
5. Importance of weighing (scaling) ingredients
6. Exceptions to measurement by weight
Instructor Demonstration: Use of a baker’s scale. Be sure to cover the concepts of the use of counterweights and
tare. Discuss the use of spring and electronic scales
B. Baker’s percentages See: Professional Cooking, 7th Edition, pp. 921-922
1. Bakers’ formulas based on percentage of the amount of flour used
2. Flour always equals 100%
3. All other ingredients are expressed as a percentage of the flour in the
recipe
4. Therefore, the weight of the other ingredient divided by the weight of the
flour(s) multiplied by 100% will indicate the percentage of the other
ingredient in the formula
5. For example, if a formula were to call for 5 pounds of all-purpose (A.P.)
flour and three pounds of unsalted butter, the relationship would be
expressed as a ratio of 100% flour to 60% butter.
6. This allows for the easy conversion of recipes by expressing ingredients
in proportion to each other
Instructor’s Sidebar: Provide as handouts simple formulas with weights only and have the students convert the
ingredient weights into baker’s percentages. Note to the students that the sum of the percentages will always be
greater than 100%.
C. Formula conversions See: Professional Cooking, 7th Edition, p. 922
1. Many times, standard formulas will need to be converted to provide a new
yield.
2. In order to do this, employ the following procedure:
a) Change the total percentage to decimal form
b) Divide the desired new yield by this decimal to derive the weight of the
flour
c) If needed, round this number up (not down)
d) Use the weight of the flour and the remaining ingredient percentages to
determine the weights of the other ingredients in the converted recipe
e) For example, to convert the following recipe:
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Ingredient Weight Percentage
Cake flour 10 lb. (160 oz.) 100
Sugar 10 lb. (160 oz.) 100
Baking powder 8 oz. 05
Salt 4 oz. 02.5
Butter 5 lb. (80 oz.) 50
Milk 6 lb. (96 oz.) 60
Whole eggs 6 lb. (96 oz.) 60
37 lb. 12 oz. (604 oz.) 377.5
Your new yield calls for 18 lb. 8 oz. of batter (296 oz.). How many pounds of flour do you need for the new formula?
18 lb. 8 oz. = 296 oz.
377.5% = 3.755
296 ? 3.755 = 78.83, or 79 oz. = 5 lb. (rounded up)
With this new known quantity, the remaining ingredients for the converted recipe can be calculated.
IngredientWeightPercentage
Flour 5 lb 100
Sugar 5 lb 100
Baking powder 4 oz 05
Salt 2 oz 02.5
Butter 2 lb 8 oz 50
Milk 3 lb 60
Whole Eggs 3 lb 60
18 lb 14 oz 377.5
Instructor’s Sidebar: Provide as handouts simple formulas and have the students convert the ingredient weights for
a new yield. Note to the students that this percentage system is only valid when flour is a predominate or
predominately equal ingredient.
II. Flours and gluten development See: Professional Cooking, 7th Edition, pp. 925-926
A. Wheat flour
1. Soft (weak) flours (e.g. cake flour)
2. Hard (strong) flours (e.g. high gluten flour)
3. Mixed (e.g. all-purpose flour)
B. Gluten See: Professional Cooking, 7th Edition, pp. 923-924
1. Protein
2. “Muscle” of the dough
3. Activation of gluten with water
4. Action of kneading or mixing gluten in dough and batters
a) Strand formation
b) Elasticity
c) Over-kneading or mixing
• Toughness
• Breaking gluten
d) Coagulation and structure
e) Capturing gases during leavening
f) Effects on crumb characteristics and texture
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
5. Effects of fat on gluten development
a) Shortens strand development (“shortening”)
b) Tenderizes
c) Effects crumb characteristics
III. Ingredient overview
A. Processed wheat flour
1. Overview of milling process
Instructor’s Note: It is useful to have a diagram of a wheat kernel, illustrating the bran covering and the germ. It may
also be useful to identify several wheat varieties that go into the production of wheat flours. Discuss the nutritional
values of processed white flour vs. stone ground and whole grains. Describe the term “enriched.”
2. White flours See: Professional Cooking, 7th Edition, pp. 925-927
a) Bread
b) Cake
c) Pastry
d) All-purpose
e) Self-rising
3. Other flours and starches
a) Whole wheat
b) Rye
c) Buckwheat
d) Oat
e) Potato
f) Barley
g) Corn
h) Soy
i) Cornstarch
j) Waxy maize
k) Arrowroot and tapioca
Instructor’s Note: Have samples of several varieties of flour for the students to examine, and to note that wheat flour
is the only category containing significant amounts of gluten, making it a vital ingredient in almost all baking formulas.
B. Fats in baking See: Professional Cooking, 7th Edition, pp. 927-928
1. Functions of fats in baking
a. Tenderizer
b. Moisturizer
c. Extends shelf life
d. Add flavor and “mouth feel”
e. Assist with leavening
2. Categories of baking fats
a. Shortenings
1) Regular (superior creaming)
2) Emulsified (superior distribution)
b. Butter and margarine
1) Flavor
2) Melting qualities
3) Water content
c. Oils
d. Lard
1) Flakiness
2) Flavor
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
C. Sugars See: Professional Cooking, 7th Edition, pp. 928-930
1. Functions of sugar in baking
a. Sweetness and flavor
b. Tenderness
c. Crumb quality
d. Browning characteristics
e. Moisture retention
f. As a creaming agent with fats
2. Types of sugars
a. Granulated
1) Table sugar
2) Very fine
3) Sanding sugar
b. Confectioners’ sugar (icings, frostings, glazes and fillings)
1) 10X
2) 6X
3) 4X
c. Brown sugar
d. Molasses (discuss invert sugars that resist crystallization)
e. Corn syrups
f. Honey (flavor, invert sugar)
g. Malt syrup (yeast breads)
D. Liquids in baking See: Professional Cooking, 7th Edition, pp. 930-931
1. Water (moisture activates gluten)
2. Milk products
a. Skim milk
b. Whole milk
c. Buttermilk
d. Cream
e. Dehydrated milk
E. Eggs in baking See: Professional Cooking, 7th Edition, p. 931
1. Market forms
a. Fresh shell eggs
b. Frozen
1) Whole
2) Yolks only
3) Whites only
4) Whole with extra yolks
c. Dried, various forms
2. Functions of eggs in baking
a. Emulsification of fats, adding volume and texture
b. Flavor
c. Additional moisture (which must be calculated for)
d. Additional leavening
e. Fat (within the yolks, having a shortening effect)
f. Nutritional value
g. Color (both to batter and browning characteristics)
F. Leavening agents See: Professional Cooking, 7th Edition, pp. 932-933
1. Leavening agent defined: A product and/or procedure that produces or
incorporates trapped gases into a baked product long enough for it to rise
and the product’s structure to set.
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
2. Yeast See: Professional Cooking, 7th Edition, pp. 938-943
a. Fermentation of yeast
1) Living organism
2) Consumes sugars
3) Produces carbon dioxide and alcohol
4) Carbon dioxide trapped in cells within the gluten
5) Causes dough to rise
6) Carbon dioxide expands when heated (oven spring)
7) Yeast is dormant under refrigeration
8) Optimal proofing temperatures between 70ºF-90ºF
9) Yeast is killed at 140ºF
b. Market forms
1) Compressed or cake
2) Active dry
3. Chemical leavening agents
a. Baking soda (requires moisture and acid)
b. Baking powder
1) Single acting
2) Double acting
c. Baking ammonia (ammonium carbonate)
4. Air
a. Creaming (beating fat and sugar together to incorporate air)
b. Foaming (beating eggs to incorporate air, as in soufflés and
meringues)
5. Steam—All baked goods have moisture, which expands and becomes
steam during the baking process. Several baked products rely on steam
exclusively for leavening
a. Puff pastry
b. Pâte à choux
c. Pie crusts
G.Other ingredients See: Professional Cooking, 7th Edition, pp. 933-934
1. Salt
a. Strengthens gluten and makes it more elastic
b. Inhibits yeast growth
2. Chocolates
a. Cocoa powder
b. Dutch cocoa powder
c. Unsweetened chocolate
d. Sweet chocolate
e. Milk chocolate
f. White chocolate
g. “Confiture”
3. Spices
4. Extracts and emulsions
5. Liqueurs and liquors
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
IV. Stages of baking
A. Formation of gases (leavening)
B. Trapping and expansion of gases in air cells (leavening)
C. Coagulation of proteins at cooking temperatures (structure formation)
D. Gelatinization of starches (starches absorb moisture, expand, contribute to
structure formation)
E. Melting of shortenings (releasing trapped gases and tenderizing)
F. Crust formation
G. Browning (caramelization)
V. Staling of baked goods See: Professional Cooking, 7th Edition, p. 925
A. Change in texture and flavor caused by moisture loss
B. Staling is inevitable, but can be slowed
C. Methods for retarding staling
1. After cooling, wrap baked goods in plastic or store in air-tight containers
(not advisable for hard-crusted breads, as it will soften the crust)
2. Add moisturizing elements to the formula, such as fats and sugars (note
that a lean dough, like French bread, will stale within hours, while a high
fat and sugar product, like cake, will stale much more slowly)
3. Freeze after cooling; do not refrigerate, this will accelerate staling
Instructor Demonstration: Setting up an ingredient scaling station and demonstrating proper scaling techniques for
wet and dry ingredients. See: Professional Cooking, 7th Edition, Wayne Gisslen, p. 921
Instructor Demonstration: Setting up and operating a vertical mixer. Explanations of the dough arm, paddle and
whisk attachments. Explanation of practical applications in mixing ingredients and appropriate safety precautions.
Optional Student Activity: Team scaling of weight and dry ingredients for instructor-selected formulas to be baked
in a subsequent class.
Reading Assignment: Professional Cooking, 7th Edition, Wayne Gisslen, Chapter 29, pp. 920-934, Chapter 30, pp.
938-943.
Additional Resources: Cooking Essentials for the New Professional Chef, Food and Beverage Institute, Chapters 5,
28, 29, 30.
How Baking Works; Exploring the Fundamentals of Baking Science, Second Edition, Paula Figoni, © 2008 John
Wiley & Sons, Inc.
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation