Lyon County School District
Basic Lesson Design
Course- Baking I
Grade Level- 10-12
Title- Sanitation/ Conversion review
Sponge:
Discuss with an elbow partner why sanitation in the kitchen is an integral part of any
cooking program .
Key Vocabulary: Kitchen Sanitation, Bridge Method
Objective:
Students will review basic principals of safety and sanitation in a professional kitchen
with 100% accuracy.
In a small group activity students will identify the procedures for scaling a recipe
utilizing Bakers percentages.
In a small group activity students will convert recipe yields utilizing the bridge method
with 75% accuracy.
Standards1.3.1 Wear and manage proper workplace attire.
1.3.2 Employ proper kitchen etiquette.
2.1.1
Practice safe food handling techniques and prevention of foodborne illnesses.
2.2.1
2.2.2
2.2.3
Practice appropriate personal hygiene/health procedures and report symptoms of
illness.
Demonstrate awareness of the model food code.
Demonstrate an awareness of local health department regulations.
2.3.3
Implement safe food-handling procedures.
2.4.1
2.4.2
2.4.3
2.4.4
2.4.5
2.4.6
Apply proper warewashing and pot-washing techniques.
Identify approved chemicals and appropriate uses.
Practice proper floorcare.
Practice proper facility cleaning.
Comply with cleaning schedules.
Demonstrate waste disposal and recycling methods
Lyon County School District
Basic Lesson Design
6.5.1
6.5.2
Convert recipes from one yield to another.
Utilize a standardized recipe.
Reading/ Materials :
Course Outline
Gisslen Pro Baking Chapter 1
Safety and Sanitation Quiz
Recipe Conversion Worksheet
Homework: Complete independent practice of Bridge Method Recipe Conversions
Set: Instructor will present a recipe for brownies with a yield of 200 pieces. Students will
be asked to figure out the recipe yield at a level appropriate to production for the students
in class. Set will be utilized as transitional piece from sanitation exercise to review of
Culinary Math.
Instructional Activities:
1. Students will complete the safety and sanitation quiz.
2. Students will group into small groups of four students and utilizing the text Serve Safe
Essentials they will work to find correct answers for any of the questions missed on the
quiz.
3. Instructor led direct instruction to review procedures for Recipe Yield Conversion
utilizing the Bridge Method and Baking Percentages.
4. Instructor led practice of recipe conversion utilizing the Bridge method. 2-3 problems.
Examples are drawn from conversion worksheet with accompanying break downs of the
problems.
Example problem 1
Convert 36 ounces to pounds
Example problem 2
Convert 12 teaspoons to cups
Example Problem 3
How many ounces are in 100 grams of butter?
5. Independent practice of Recipe Conversion utilizing Bridge Method. ( In class)
Instructor will rotate through class during independent practice to answer
Lyon County School District
Basic Lesson Design
Closure: Reminder of completion of recipe conversion work sheet and lab fees.
Assessment :
In class sanitation quiz ( 10 pts )
Independent practice of Bridge Method Recipe Conversions ( 10 pts )