IMH_Cooking_P2_Pastry and bread

Welcome to the (online) class
Start lesson:
9.20 uur IMHA/B
10.25 uur IMHC/D
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen, paper, laptop.
Topic of this lesson:
Pastry and Bread!
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Slide 1: Slide
horecaMBOStudiejaar 1

This lesson contains 23 slides, with interactive quizzes, text slides and 4 videos.

time-iconLesson duration is: 50 min

Items in this lesson

Welcome to the (online) class
Start lesson:
9.20 uur IMHA/B
10.25 uur IMHC/D
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen, paper, laptop.
Topic of this lesson:
Pastry and Bread!

Slide 1 - Slide

2nd Period: 7 teaching weeks, 1 pre-test week, 1 test week, 1 option week

Slide 2 - Slide

next period

Slide 3 - Slide

Slide 4 - Slide

Slide 5 - Slide

*Search the internet for the 4 most common ingredients for bread and pastry.
* Make a note of it and use it later in class.
 
*Find one recipe of pastry and one recipe of bread, take a picture of both recipes.

timer
5:00

Slide 6 - Slide

What is pastry?
What is bread?
Research and discuss in pairs

timer
5:00

Slide 7 - Open question

Compare your own answers on the following slides.

Slide 8 - Slide

Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter or animal based fat.) that may be SAVOURY or sweetened. ... 
Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

Slide 9 - Slide

Slide 10 - Video

Slide 11 - Video


What is the difference between these 2 types of dough?

Slide 12 - Open question

What are the basic ingredients of pastry?

Slide 13 - Mind map

Bread
Bread is a staple food made by baking, boiling or steaming a flour-based dough. 
even in 3rd world countries, bread is a common 
daily food source.
Bread is differentiated from pastry by having a lower fat content and contains yeast, which contributes to a spongy texture.

Slide 14 - Slide

Slide 15 - Video

What are the 4 basic ingredients of bread?

Slide 16 - Mind map

Slide 17 - Slide

Slide 18 - Video

Discuss in pairs:

What is gluten and gluten intolerance?

Slide 19 - Open question

Place a photo of pastry and bread recipes here

Slide 20 - Open question

Name one thing you learned today

21 IMH A&B
21 IMH C&D
Think of more than one answer incase somebody else says your answer

Slide 21 - Slide

next period

Slide 22 - Slide

Slide 23 - Slide