Westside High School Lesson Plan
Monday
Teacher Name:
Course:
Curtis Bell
Culinary 1
Unit Name and #:
Dates:
What are we learning?
Daily Objective: Identify basic types of yeast dough
TEKS/AP/Standards: Culinary Arts: (1) D,E; (4) A; (6) E,F,I,J
How will we learn it?
Learning Activities:
*Quote of the Week
*NEARPOD
*Week Overview
*Questioning Forum
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: Laptops, Baking with Yeast FS Prep Handouts,
Tuesday
What do I need to before next class?
Follow Up/HW: Dress for Success tomorrow!
What are we learning?
Daily Objective: Describe importance of accurately scaling ingredients
TEKS/AP/Standards: Culinary Arts: (1) D,E; (4) A; (6) E,F,I,J
How will we learn it?
Learning Activities:
*Nearpod
*Class Review
*Complete Mise En Place Plan
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: Laptop, FS Prep Handouts, Mise En Place Forms
Baking with Yeast 1
2/23/15-2/27/15
What do I need to do before next class?
Follow Up/HW: Take Mise En Place Plan home and complete it for lab
Wed/Thurs.
What are we learning?
Daily Objective: Describe the process of fermentation
TEKS/AP/Standards: Culinary Arts: (1) D,E; (4) A; (6) E,F,I,J
How will we learn it?
Learning Activities:
*Dress Out
*Set up Station
*Prepare Focaccia Dough
*Knife Skills
*Clean
*Dress Out
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: Yeast, Warm Water, Salt, Sugar, Olive Oil, Herbs, Bread Flour, Carrots
What do I need to before next class?
Follow Up/HW: Study Yeast notes, Quiz tomorrow
Friday
What are we learning?
Daily Objective: Describe the procedure and benefits of retarding a dough’s final proof
TEKS/AP/Standards: Culinary Arts: (1) D,E; (4) A; (6) E,F,I,J
How will we learn it?
Learning Activities:
*Baking with Yeast review
*NEARPOD Quiz (Baking with Yeast)
*Kahoot it!
How will we tell if we’re learning it correctly?
Assessment Methods: Baking with Yeast Quiz
Checks for Understanding: Kahoot it!
What do I need to be successful?
Materials: Laptop, FS Prep Baking with Yeast Handout
What do I need to do before next class?
Follow Up/HW: Enjoy the WEEKEND!
*All Lesson Plans are not set in stone, and some days and activities may
need to be changed/altered in case of any special circumstances that may
arise
Culinary Applications:
Baking with Yeast I
Length of Class: 1 session
Class Duration: 90 minutes
Lecture: 10 minutes
Instructor Demo: 10 minutes
Student Activity: 70 minutes
Optional Quiz: 10 minutes
Student Objectives:
• Identify basic types of yeast dough
• Identify appropriate mixing methods for each type of yeast dough
• Describe importance of accurately scaling ingredients
• Demonstrate safe and correct operation of vertical/upright mixer
• Describe the process of fermentation
• Demonstrate the correct procedure for “punching down” dough
• Describe the procedure and benefits of retarding a dough’s final proof
TEKS Alignment:
Culinary Arts:
(1)(D),(E); (4)(A); (6)(E),(F),(I),(J)
Practicum in Culinary Arts:
(10)(F),(I),(J)
Restaurant Management:
(1)(D); (5)(B); (7)(A); (10)(A)
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Baking with Yeast I
Lecture Guide
Instructor’s Note: This lesson should be preceded by “Introduction to Baking”.
Instructor’s Note: Production of yeast dough requires extensive waiting periods for the dough to ferment, rest and
proof. It is recommended that these lag periods be planned for in advance. The students can spend productive time
by scaling and preparing for the following day’s lesson. For example, cookie dough could easily be made during the
down time and refrigerated to use for the following lesson. The students could also fill this time with elective
materials, testing, facility sanitation or any other productive assignments the teacher chooses.
Instructor’s Note: Having several examples for each style of bread for students to examine and taste will help
facilitate learning during lecture.
I. Yeast dough products
A. Lean dough See: Professional Cooking, 7th Edition, p. 938
1. Low in fats and sugars
2. Hard-crusted breads
a) French bread
b) Italian bread
c) Hard rolls
d) Pizza dough
3. Soft-crusted breads
a) Higher in fats than hard crusted
b) Sometimes added sugar and/or milk solids
c) Commercial white bread is a good example
4. Whole grain breads
a) Whole wheat
b) Rye
c) Pumpernickel
d) Multi-grain
B. Rich dough
1. No exact dividing line, but rich dough generally has a higher proportion
of fat and sugar and often contains eggs
2. Non-sweet breads and rolls, such as brioche and challah
3. Sweet rolls, such as hot-cross buns, cinnamon rolls and tea rolls
C. Rolled-in yeast dough
1. The layering of fat and dough in thin layers; in many cases, the release of
steam from butter may contribute substantially to the leavening process
2. Non-sweet, such as croissant
3. Sweet, such as Danish pastry
II. Mixing methods See: Professional Cooking, 7th Edition, pp. 938-939
A. Straight dough method
1. Soften or dissolve yeast according to manufacturer’s instructions
2. Combine all ingredients in mixing bowl and mix to desired consistency
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
B. Modified straight dough method (for rich dough)
1. Soften or dissolve the yeast according to the manufacturer’s instructions
2. Combine fat, sugar, salt, milk products and flavorings and mix until
combined (do not cream)
3. Add eggs a few at a time as they are absorbed
4. Add liquid ingredients until just combined
5. Add flour and yeast and mix to the desired consistency
C. Sponge method (common for commercial bread, provides an even crumb)
1. Stage 1: Incorporate liquid ingredients, yeast mixture, part of the flour
and sugar into a batter or soft dough. Allow fermenting until double in size.
2. Stage 2: Punch down and add the remaining ingredients and mix to
desired consistency.
Instructor Demonstration: As the instructor delivers the following segment of the lecture, it is advisable to reinforce
the learning with an accompanying step-by-step demonstration.
III. Production See: Professional Cooking, 7th Edition, pp. 939-942
A. Scale ingredients—Remember, if using volumetric measurement for liquids do
so in even pints per pound.
B. Mixing—Use an upright vertical mixer with the dough arm attachment.
Cues for finished dough consistency and appearance are tactile and visual.
An experienced instructor must demonstrate them to the student. Mixing
times are only approximations. Look for pulling evenly away from the
mixing bowl, smoothness and elasticity. Most dough will feel soft but will
spring back to the touch.
C. Fermentation—Place the dough in a lightly-oiled container and lightly oil the
surface to prevent crusting.
D. Cover the dough and allow to rise under humid conditions at about 80ºF-85ºF
at around 75% relative humidity.
Instructor’s Note: After this demonstration, it is advisable to split the classroom into teams with different formulas for
both straight dough and modified straight dough formulas. Observe and coach students up until the beginning point of
fermentation. At the successful completion of this juncture, there will be a waiting period for fermentation to complete.
Temperature-and-humidity controlled proofing boxes will greatly reduce fermentation time, and rich dough will usually
ferment faster than lean dough (due to added sugar). These are important considerations if you have a limited time
frame. It is also important to plan for this “down time” to be used constructively.
E. Fermentation is complete after the dough has doubled in size and pressing on
the dough leaves a lasting impression. This process (depending on the
formula, humidity and temperature) takes about 90 minutes.
F. Punching down
1. The purpose of this procedure is to expel carbon dioxide, redistribute
yeast, relax the gluten to make it more elastic and even out the
temperature of the dough (fermentation produces heat in addition to the
ambient fermentation temperature).
2. Pull the dough up on four sides and fold toward the center, pressing down
firmly. Turn the dough over in the container and recover.
G.Retarding the dough
1. At this point, within a 90-100 minute time frame, the finished procedures
will need to be delayed until the next day’s lesson. The dough may be
refrigerated at no more than 45ºF overnight to retard proofing.
2. The instructor should have each team label its product and store it
under refrigeration for the next day, or to leave it for a subsequent class to
complete, depending on individual circumstances.
Reading Assignment: Professional Cooking, 7th Edition, Wayne Gisslen, Chapter 30, pp. 938-943.
Additional Resources: Cooking Essentials for the New Professional Chef, Food and Beverage Institute, Chapters 5,
12, 28, 29, 30.
Culinary Applications: FS Prep, 4th Edition ©