Dietetics and Nutrition 1
Lesson Plans

Strand 4

Explore baking and pastry field basics.

Standard 1

Identify types of yeast dough.

• Yeast Bread - Pretzel Lab
  An excellent introductory lab experience giving the students an opportunity to work with yeast in preparing Soft Pretzels.
• Yeast Bread and French Bread Lab Foods II
  This lesson looks at the process of making yeast breads and the different products that can be made from yeast bread. The lab includes a no fail French bread recipe and seven different variation to be applied in labs.
• Yeast Breads - Indian Fry Bread Taco
  Another lab experience allowing the students to use Rhodes frozen dough, a convenience product, to prepare another class of yeast breads as they will deep-fat fry the thawed dough and individually prepare Indian Fry Bread Tacos.
• Yeast Breads - Refrigerator Rolls Evaluation and Lab
  Each student gets a portion of the refrigerator dough that was made the class period before and individually shapes their dough into a different shape, allowing it to rise, bake and is evaluated based on the techniques and skills that used in the preparation of the rolls.

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http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

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