VIEWS: 3 PAGES: 4 POSTED ON: 3/3/2012
Ingredient Function and Purpose Time Frame: 1 class period (45 Minutes) Summary: As you understand the function of each ingredient, you will be able to determine when a substitution or change in the original recipe is appropriate. Materials: Enough quick bread for the students to taste. Background for Teachers: This lesson should be taught at the beginning of each foods class. The students always need a review of this information. Demonstrating a quick bread will illustrate the measuring techniques for each ingredient. Student Prior Knowledge: Knowledge of measuring and reading a recipe. Intended Learning Outcomes: Students will learn the purpose of each ingredient in a quick bread. Iowa Core: Listening: Listen for Information and understanding Writing: Use writing as a tool for learning. Math: Understand and apply number operations and properties. Physical Science: Understand and apply knowledge of structure and properties of matter. Instructional Procedure: Student will listen, observe, and complete their notes as the demonstration of a quick bread is completed. They will then sample the finished product. Name_________________________ Period______________ Complete the following chart as you listen and observe the demonstration. Ingredients Function/Purpose How to Measure Eggs Fat or Oil Flavoring Flour Leavening Agent Liquid Sweetening Ingredients—Key Ingredients Function/Purpose How to Measure Eggs Adds flavor Unless another size is Yolk helps in designated in the emulsifying oil and recipe, use large eggs liquid elements of for cooking. batter To measure half an Provide moisture egg, first beat the egg, Help binds other then measure out 2 ingredients together Tablespoons Aid in browning Help a coating adhere to food surfaces for frying Fats or Oils Tenderize Solid fats—use (Includes butter, Add moisture nested cups, scoop, margarine, oil, lard, Maintains freshness press firmly, then shortening) and extends keeping level off top or pour quality cold water into a cup Helps produce a tender up to the measure and/or flaky product which will equal one Prevents foods from cup when the desired sticking to the pan amount of shortening Helps transfer heat is added—drain off Adds flavor water. Adds a degree of Liquids—pour into a brownness graduated measuring cup Flavorings Enhance natural flavors Solids or Granules— Add new flavors Scoop into proper Salt slows growth of size measuring spoon bacteria in bread Liquids—Pour into products proper measuring spoon Flour Provides bulk Sift or stir to Provides structure incorporate air Acts as a thickener (sifting insures Coats food accurate measurements). Scoop gently into nested cups, then level off top with a spatula. Leavening Agents React with moisture or Scoop with the with sweetening agents correct size to produce carbon measuring spoon, dioxide, which causes level off top with small bubbles to form spatula. within the product and makes it rise or increase in volume. Liquids Add moisture Place graduated Help ingredients to measuring cup on a react with each other level surface, pour Bind ingredients liquid into the cup, together read it at eye level, scrape the cup with a rubber spatula after pouring. Sweetening Adds flavor Granulated sugar— Provides tenderness spoon into a nested Adds crispness measuring cup, level Browns as it melts off with spatula. during cooking Brown sugar—pack (caramelizing) firmly in a nested measuring cup, level with a spatula Syrups—pour into a graduated measuring cup
"Ingredient Function and Purpose Time Frame 1 class period _45 "