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Main Curriculum Tie:
Ingredients needed to prepare the different shapes of rolls (refer to Lab Planning Sheets):
Background For Teachers:
The teacher needs to remove the students refrigerator dough from the refrigerator earlier in the day so the dough will be at room temperature and easier to handle when shaping.
Student Prior Knowledge:
Intended Learning Outcomes:
Review with the students the names and how to prepare the different shapes of rolls. I give two grades for this day - one for shaping their portion of the dough into a roll shape and one for the lab.
Lab: Students will portion out dough and individually each student needs to shape their dough into several different rolls and place on cookie sheet on in a muffin tin. (Use as few of pans as possible so the rolls can rise and bake before the end of class.) When the rolls are shaped, the teacher needs to check them off. The rolls should be placed on top of the stove to rise, covered with a towel and oven preheated. The students need to clean up their units and set their tables to eat and evaluate their rolls.
Hand out the scorecard for the Yeast Bread. Read and explain how the students will evaluate their rolls. The students will evaluate both the exterior and the interior as excellent, good, fair or poor according to the questions. The teacher needs to also evaluate the rolls before the papers are turned in to be recorded.
When there is about 30 minutes left of class, place the rolls in the oven to bake. Allow enough time for the students to evaluate, eat and clean up before leaving.
Because there are so many extra rolls, I generally will share the extra rolls that the students cannot eat with the students in the other Family and Consumer Science classes as they have been smelling them baking all hour long.
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