UPPER CAPE VOCATIONAL
LESSON PLAN
CULINARY ARTS
SUBJECT: PASTRY DOUGHS AND BATTERS (RUBBED DOUGH-CUTTING IN )
STUDENTS: FRESHMAN
LESSON (TITLE)/ OBJECTIVES / OUTCOMES:
-NAME AND DESCRIBE THE BASIC MIXING METHODS FOR A VARIETY OF BAKED GOODS
-SELECT AND PREPARE INGREDIENTS AND EQUIPMENT FOR EACH OF THE FOLLOWING
METHODS: RUBBED-DOUGH, BLENDED, LAMINATING, CREAMING, AND FOAMING.
- CREATE A VARIETY OF BAKED GOODS USING THE BASIC METHODS DISCUSSED IN
THE TEXT
INTRODUCTION:
Biscuits, scones, soda breads, and pie doughs can be prepared using a rubbed-dough, or
cutting-in, method. The ingredients are not blended into a smooth batter. Instead, the fat is chilled and
then rubbed into the flour to create flakes that will produce a tender, flaky baked item
Method at-a-Glance
1. Sift the dry ingredients
2. Cut the fat into the dry ingredients until the mixture resembles a coarse meal.
3. Add the cold liquid ingredients and mix just until a shaggy mass is formed.
4. Knead the dough very briefly, if necessary.
5. Shape and scale the dough as desired, and bake as indicated for the particular item.
ACTIVITIES / STRATEGIES:
1. Student will watch video on ipad of RUBBED DOUGH METHOD
2. Student will make RASPBERRY/BLUEBERRY SCONES
ASSESSMENT:
- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES
MAKING SCONES
- STUDENTS WILL BE GIVEN A WRITTEN TEST
NOTES/ RESOURCES
Rubbed-Dough Method (Cutting-In) Flour, a cold solid fat, and a very cold liquid are the basic
components of most rubbed-dough products. Any leavener (BAKING SODA OR BAKING POWDER,
WHICH MAKES THE ITEM A QUICK BREAD) should be weighed or measured and blended evenly
throughout the flour either by sifting it with the flour or by blending with a whisk. Other dry ingredients
(salt, spices, etc.) are typically scaled out and blended with the flour in the same manner. Butter,
shortening, or lard (or a combination) are the most common fats used for this mixing method; they should
be broken or cut into pieces and kept cool. Recipes using this mixing method call for a relatively small
amount of liquid, and the liquid, like the fat, should be very cold to further inhibit the fat from blending
completely with the flour. Water, milk, and buttermilk are all common liquid ingredients. Combine the
liquid with the other ingredients just enough to allow the moisture to be absorbed by the flour and just until
the ingredients come together, at which point the dough should be allowed to rest in the refrigerator
*The professional chef chapter 33 “pastry doughs and batters”