Food And Nutrition II
1 class periods of 90 minutes each
Testing the student's knowledge on preparing pies using the techniques and skills learned from class lectures, labs and demonstrations. They will Identify the differences and characteristics between a pie shell, a single-crusted pie and a doublerusted pie and know the main ingredients and their functions in pastry.
The teacher needs to have a basic understanding of the techniques in preparing pies. Know the differences and characteristics between a pie shell, a single-crusted pie and a double-crusted pie; the main ingredients in a pastry and their functions.
The student needs to know and understand the techniques of preparing pastry and the differences and characteristics of a pie shell, a single-crusted pie and a double-crusted pie.
The student will be able to prepare and identify the characteristics of the different types of pie. Know the techniques in preparing a tender and flaky crust and how to store them properly.
Collect any Extra Credit Pie Home Assignments at the first of class.
Give the students a few minutes to study and review their notes before handing out the test. Ask for any questions that they might have.
Pass out the test to the students. Read and review the test with the students explaining the different questions.
Allow the students enough time to complete the test. When all of the tests are completed, orally correct the test using the red pen or pencil. Turn in corrected tests to be recorded and collect the red pens or pencils.