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Ingredient Function and Purpose

Main Core Tie

FACS Exploration
Strand 6 Standard 1

Time Frame

1 class periods of 45 minutes each

Group Size

Large Groups

Authors

CATHRYN DAVIES

Summary

As you understand the function of each ingredient, you will be able to determine when a substitution or change in the original recipe is appropriate.


Materials

Enough quick bread for the students to taste.


Background for Teachers

This lesson should be taught at the beginning of each Foods class. The students always need a review of this information. Demonstrating a quick bread will illustrate the measuring techniques for each ingredient.


Student Prior Knowledge

Knowledge of measuring and reading a recipe.


Intended Learning Outcomes

Students will learn the purpose of each ingredient in a quick bread.


Instructional Procedures

Attachments

Students will listen, observe, and complete their notes as the demonstration of a quick bread is completed. They will then sample the finished product.


Created: 07/10/2002
Updated: 02/05/2018
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