Chemical leavening agents in dough and batters.
Two basic concepts are important when working with dough and batters:
1. What is the ingredient?
a. The science aspect-chemically, physically.
b. Nutritional component.
2. What is the function-what does it do?
a. The use of baking products to illustrate cooking principles (skills).
b. The relationship between the proportions used and the finished product. (The proportion of sugar/fat to the quantity of flour/moisture gives the variety of products: bread, quick breads, cakes, cookies, pastry. (Include experiments to show function.)
This unit seeks to answer those questions as far as leavening agents are concerned.
Knowing the differences in leavening agents will help students make knowledgeable choices about ingredients and procedures in producing quality products from dough and batters.
See attachments below:
The students will take a PREASSESSMENT quiz to determine their current knowledge
about acid/base reactions, steam, and other leavening agents.
Using information found in the BACKGROUND INFORMATION, the teacher will lead the students in a chalkboard discussion of acids and bases to:
The students will participate in an experiment to determine the reaction rate/speed of chemical leavening agents. During the experiment the students will:
The students will complete REACTION SPEED OF CHEMICAL LEAVENING AGENTS worksheet.
The students will participate in a SCIENTIFIC LAB using CUPCAKES as a medium to:
If time permits, the students will participate in a lab to prepare POPOVERS.
The students will complete a SUMMATIVE EVALUATION - CHEMICAL LEAVENING AGENTS IN QUICK BREADS UNIT TEST.