El Día de los Muertos Pan de Muertos

1. El Día de los Muertos Pan de Muertos

2. Homework – Seperate sheet Bring in next lesson Focus Practical TaskPan de Muertos Next lessons Project Bongo Activity (no money) Remember homework

3. Starter • The recipe is too much mixture we only need half of it. • What quantities are needed. • Record these on the recipe sheet which you will use during the lesson.

4. To gain a level 4 + 5 you must: • For L5 - all L4 plus • L5c • Organise your table in a logical manner throughout your making • L5b • Work within the time of the lesson • Work with precision at all stages • L5a • Produce a quality finish on your product • Work mostly independently with the minimum of help from others • L4c • Complete your mise en place • Set up your work area so you are ready and able to cook. • L4b • Following the recipe • Work with accuracy when weighing out, cutting, measuring and mixing. • Be totally involved in clearing up at the end of the session as a team member. • L4A • Show good hygiene and safety awareness • Begin to work with independence.

5. Learning Objectives • Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread. • Understand the terms kneading and proving. • Explain the role of Yeast. • Lesson Outcome • By the end of the lesson you will show learning on; • Making achieve skills for level 4c, 4b,4a. • Weigh and measure accurately • Work with a range of processes – rubbing in, kneading & proving. • Produce a final bread productuse prior learning from other subjects. • Explain what the ingredients do – especially yeast

6. L4c Mise- en place • Jumper off • Stools away • Hair tidied back • Wash hands • Apron on • Hot water in sink • Clean tables 8 Point Start– Getting ready to go!! • Read recipe

7. Pan de Muertos

8. To gain a level 4 + 5 you must: • For L5 - all L4 plus • L5c • Organise your table in a logical manner throughout your making • L5b • Work within the time of the lesson • Work with precision at all stages • L5a • Produce a quality finish on your product • Work mostly independently with the minimum of help from others • L4c • Complete your mise en place • Set up your work area so you are ready and able to cook. • L4b • Following the recipe • Work with accuracy when weighing out, cutting, measuring and mixing. • Be totally involved in clearing up at the end of the session as a team member. • L4A • Show good hygiene and safety awareness • Begin to work with independence.

9. Pan de Muertos Equipment Mixing bowl - Tazón Wooden spoon – cuchara de palo Tablespoon & teaspoon Knife - cuchilla Jug - Jarra Flour dredger Baking tray – lightly greased Cooling tray Palette knife - espátula Remember; Keep your equipment tidy on the worktop

10. Pan de Muertos By the end of the lesson you will be able to; Measure accurately using scales = level 4 Ingredients • 200g Strong plain flour • 25g Margarine • Pinch salt • 1tsp Yeast • 125mls Warm Water Strong flour = Harinafuerte Tablespoon of olive oil = Cucharasopera de aceite de oliva Pinch of salt = Pizca de sal Teaspoon of yeast = Unacucharadita de levadura Warm water = Agua caliente Key Words; Scales, ingredients, weigh, accuracy

11. Pan de Muertos Keywords; Preheating • Preheat the main oven to 200°C or gas mark 7. Remember; Ovens can be dangerous – use them safely

12. Pan de Muertos Key Words; Yeast Organism Carbon Dioxide Dough Proving Yeast • Even though we use it dry, it is a living organism. • What do living things need to grow? • Time • Temperature (warm) • Food • Moisture • With these conditions, it produces a gas called carbon dioxide which makes the dough rise. • The time we allow for this rising to take place is called proving. Handy hint to remember conditions; T, T, F, M

13. Pan de Muertos Method • Put the flour, yeast & salt into a mixing bowl. • Add the margarine, cut up, rub into the flour. • Add half the water, bind together using the knife. • Add more water, a little at a time until a dough forms. • Lightly flour the table. • Knead the dough for 5 minutes until soft & stretchy.

14. Pan de Muertos Kneading dough Kneading the dough releases stretchy proteins called “gluten”. They form a criss-cross network inside the dough, which traps the carbon dioxide as it is released by the yeast. • Key Words; • Kneading • Gluten • Dough • Carbon dioxide

15. Pan de Muertos • Shape the dough into a Pan de Muertos • Place onto greased baking tray. • Cover lightly with greased cling film & place in top oven to prove for 20 minutes.

16. Pan de Muertos • Wash dishes & tidy up workstations • 10 minutes to wash & tidy up while your bread is proving – • work as a team; • 1 wash (including the worktops), • 2 dry, • 1 puts away • Sinks need to “sparkle”

17. Pan de Muertos When your Pan de Muertos has approximately doubled in size; • Remove towel. • Cook in main oven for 15-20 minutes until golden brown. • Test if it is cooked by tapping the base – it should sound hollow. • Leave to cool on a cooling tray

18. To gain a level 4 + 5 you must: • For L5 - all L4 plus • L5c • Organise your table in a logical manner throughout your making • L5b • Work within the time of the lesson • Work with precision at all stages • L5a • Produce a quality finish on your product • Work mostly independently with the minimum of help from others • L4c • Complete your mise en place • Set up your work area so you are ready and able to cook. • L4b • Following the recipe • Work with accuracy when weighing out, cutting, measuring and mixing. • Be totally involved in clearing up at the end of the session as a team member. • L4A • Show good hygiene and safety awareness • Begin to work with independence.

19. Pan de Muertos - Assessment Peer assess first: Using the making levels descriptor sheets: * what skills do you believe your peer is very good at? Now put W to identify 2 wishes. What will you need to do? Be prepared to explain. • Hand back the sheet to your partner. • Do you agree - * and 2 wish the sheet. • At the bottom write what you need to do to improve when making.

20. Learning Objectives • Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread. • Understand the terms kneading and proving. • Explain the role of Yeast. • Lesson Outcome • By the end of the lesson you will show learning on; • Making achieve skills for level 4c, 4b,4a. • Weigh accurately using scales. • Work with a range of processes – rubbing in, kneading & proving, to produce a final bread product. • Explain what the ingredients do – especially yeast

21. Homework – Seperate sheet Bring in next lesson Focus Practical TaskPan de Muertos Next lessons 26/11/2013 Written work– EXAM in this room. 10/12/2013 – Making for Yr 7 Bongo project Remember homework

22. PLENARY Today I have learnt that….. Before this lesson I could already….. Now I can also….. The most important thing I learned today is….. I have found out several things on the topic of…. Firstly I found out that….. Furthermore, I found that….. One thing I need to remember from today’s lesson is that….. THINK AND BE READY TO ANSWER I did not know how to…. .....but now I can… It was successful when I….. Today I have tried to…..

23. Pan de Muertos Extension Activity • Think about other types of bread & where they come from. • Make a list of as many different types of bread products available, and their country of origin.