Assignments Unit 2: Introduction to the bake shop Points Unit

Unit 2: Introduction to the bake shop
1
Points
Possible
20
45
Unit
Objective
1,2
1,2
(15 points
each)
33
Unit Objectives:
1. Explain various jobs in the bakeshop.
2. Recognize baking ingredients & understand their
functions in baked goods.
Assignments
Your
Points
Print “Introduction to the bake shop” notes from class website and
complete during class lecture.
Answer the following questions. Answers should be 1-2 paragraphs and
written in complete sentences. Papers must be typed.
1. Would using only all-purpose flour in a bakery or pastry shop be
possible? Justify your answer.
2. What factors would influence your decision when choosing a
chocolate product for baking?
3. The bakery you work at is going to begin making banana nut bread.
What form of walnuts would you purchase for this recipe? Explain
your answer.
Complete “The Chemistry of Baking”
1,2
50
1
26
2
17
2
36
1,2
Cakes: when planning for the cake lab you will need to research and turn in
the following information to Mrs. Gremaud:
 Flavor of cake you want to make. A rice crispy cake is an option.
 Find a picture and attach it to your other planning papers, of the
cake you want to attempt. Be sure the cake uses fondant.
 Turn in a list of food colors you will need.
 Type up your plan on how you will carry out this lab. You have 3-4
days to pull this all together: making the cake, dirty icing it, making
the fondant and decorating.
Watch Alton Brown’s “Choux Shine” and complete the accompanying
worksheet.
 Recipes presented in the video will be your lab options.
Watch Alton Brown’s “The Art of Darkness II: Cocoa” and complete the
accompanying worksheet.
 Recipe presented in the video will be your lab.
Chapter quiz
Chapter review
20
1,2
Unit Test
53
1,2
Points
Possible
70
Unit
Objective
2
100
70
2
2
**Lab: Cake & Fondant
**Lab: Pâte à Choux
70
70
2
2
**Lab: Molten Chocolate Cakes
**Lab: Lofthouse Cookies
70
2
** Lab: Brownies
Unit Labs
**Lab: Caramel Sauce & Vanilla Ice Cream
Your
Points