Lyon County School District
Basic Lesson Design
Course -Baking I
Grade Level- 10-12
Lesson Title- Bread production Project Review
Sponge: Discuss with an elbow partner the reason the straight method is used to produce
lean doughs.
Key Vocabulary: Straight Method , Modified Straight Method, Sponge Method, Lean
Dough, Rich Dough
Objective:
Students will be able to compare and contrast lean dough production to rich dough
production.
Explain relationship of mixing method used to the lean or rich nature of doughs
produced.
Standards9.1.1 Identify and use common baking ingredients.
9.1.2 Prepare yeast breads.
9.1.3
9.1.4 Adapt recipes for environmental conditions.
9.1.5 Utilize portion control.
9.1.6 Properly store bread.
Readings/ Materials :
Breads Project Pack
Bread Faults Rubric
Ingredients- See Breads Unit Ordering Guide
Unit Vocabulary Review
Instructional Activities:
1. Explanation of Breads Project Rotation- Groups of two will rotate daily to complete
each of the five breads of the project pack
2. Recipe review/ Rubric Review ( Including explanation of self evaluation rubric and in
class/homework project requirements
Project components will include :
Lyon County School District
Basic Lesson Design
a. Production of each loaf style of bread in lab with a product self evaluation sheet
attached
b.Competed recipe conversions to a yield of 1( in the case of Brioche and french
breads recipe yield will be 13 oz )( In the case of the Foccaicia bread yield will be speced
at a half sheet pan)
c. Unit Vocabulary Review
d. Questions for Discussion in Gisslen Ch 3-4
3. Group Selection ( groups of 2 )
4. PPP " Mixing methods and the doughs they produce"
5. Class discussion of PPP topics as they relate to issues in project recipes
Closure: Exit ticket- 1 piece of trash to leave the room
AssessmentWritten unit assessment of dough procedures and vocabulary presented in PPP