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Café 101 Introduction to Yeast Bread

Café 101 Introduction to Yeast Bread. High School Students All grades and levels Ages 14-18. Tom DeAngelis. Information comes from the ENVIRONMENT from several sources. H E A R I N G. S I GH T. S M E L L. T O U C H. T A S T E. Sensory Register.

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Café 101 Introduction to Yeast Bread

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  1. Café 101Introduction to Yeast Bread High School Students All grades and levels Ages 14-18 Tom DeAngelis

  2. Information comes from the ENVIRONMENT from several sources. H E A R I N G S I GH T S M E L L T O U C H T A S T E Sensory Register Immediate Memory

  3. The learner will be able to:Identify the ingredients found in a yeast bread.and Prepare a bread from scratch.

  4. Teaching to an Intended Objective Incorporate Four Teacher Actions • Provide Information • Ask Questions • Respond to the Efforts of the Learner • Design Activities

  5. Gives the dough structure Water Hydrates the flour to form the dough Active Dry Yeast Salt Controls the yeast Starts the fermentation process Sugar Adds sweetness & Feeds the yeast Adds color Incorporates air Oil Retains moisture

  6. The Brain Limbic System

  7. The Recipe • Student gets a copy of the recipe • Silent reading (no questions) three minutes • Students ask questions now • Students prepare equipment list in groups • Students write out the ingredients • Teacher discusses the methodology

  8. Kitchen Plan Class _________________ Group___________ Recipe ______________________ Date ______ Ingredients Equipment __________________ ___________________ __________________ ___________________ __________________ ___________________ __________________ ___________________ __________________ ___________________ __________________ ___________________ ___________________ ___________________

  9. Prep time • Select three students to work as a demo team to set up recipe • Have students proceed : • 1. Read recipe • 2. Get the equipment • 3. Measure the ingredients PURPOSE: students perform part of the demo … which raises the level of interest for most while modeling.

  10. The Show Begins Step by Step… the dough is prepared • One student adds the ingredients as… • Instructions are read aloud. • Some students follow the recipe. • A few take notes. • Others prefer to observe • Comments are and questions are addressed

  11. KNEADING IS NEEDED Concrete sequential: learn well with step by step instruction Abstract sequential: appreciate the rational & orderly demo

  12. How long does it take to knead dough? ABOUT Eight to ten minutes by hand THAT’S • Long enough to get equipment AND • Get back to the demo all standing CHECK The feel & texture of the dough

  13. Multiple Intelligences Howard Gardner’s 8 Multiple Intelligences • Verbal/ Linguistic • Logical/Mathematical • Visual/Spatial • Bodily Kinesthetic • Musical/Rhythmic • Interpersonal • Intrapersonal • Naturalist

  14. Closure Closure is an opportunity provided by the teacher for the learners to process what they have just learned. • It allows the student to reflect & internalize. • Must make use of active participation. • Can be covert &/or overt. Please describe in your note book a vivid description of the texture of today’s yeast dough. AND What you will do to achieve that texture tomorrow? The Closure Activity

  15. References • Sousa, D. (2001). How The Brain Learns. 2nd Edition. California, Corwin Press, Inc. • Gardner, H. (1983). Frames of Mind: The Theory of Multiple Intelligences. New York: Basic Books. • Gregorc, A. Ph.D. (1985). Style Delineator. Columbia CT. Gregorc Associates, Inc. • STAR – “ Strategies for Teaching Advancement in Ramsey. Ramsey School District. Ramsey, NJ • Anatomy of the Brain- http://www.ahaf.org/alzdis/about/anatomybrain.htm

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