Unit Title: Desserts and Baked Goods

Grade Level: Culinary 3

Timeframe: 20 Blocks

Essential Questions

What are the main ingredients used in baking?

What are the primary percentages needed for proper baking?
What are the basic types of dough used in baking?
What are the two basic types of yeast bread dough?
What are the two basic methods used to make yeast breads?
What are the 10 basic steps to making yeast bread?
What are quick breads and cake batters, and how are they prepared?
What are the three basic purposes for icing, and what are various types of icing?
What are steamed puddings and soufflés?
What kind of dough is used in pie crusts and how is pie crust made?
What kinds of doughs are used for pastries?
What kind of dough is used for cookies and what are the seven makeup methods of cookie production?
How is chocolate made?
How is chocolate stored?
How is chocolate tempered?
What are the different types of frozen desserts?
What are poached fruit and tortes?
What are dessert sauces and creams?
How should desserts be plated and presented?

Common Core Standards

21st Century Skills Standard and Progress Indicators:

9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.

9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.

9.3.HT‐RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.

9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
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Standards/Cumulative Progress Indicators (Taught and Assessed):

CCSS.ELA-Literacy.W.11-12.7
Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry
when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.

CCSS.ELA-Literacy.W.11-12.8
Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source
in terms of the task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one
source and following a standard format for citation.

CCSS.ELA-Literacy.SL.11-12.4
Present information, findings, and supporting evidence, conveying a clear and distinct perspective, such that listeners can follow the line of reasoning, alternative or
opposing perspectives are addressed, and the organization, development, substance, and style are appropriate to purpose, audience, and a range of formal and informal
tasks.

Instructional Plan Reflection

Unit 20 Pre Test Foundations Level 2 Companion site – Chapter 8 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
/t/index.html

SLO - WALT Student Strategies Formative Activities and Resources Reflection

Assessment

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Identify and use Whole group Student Proportions activity
common responses to Foundations Level 2 Foundations Level 2 Text questions pg. 512
ingredients in Critical thinking Proportion Teacher ed. Pg. 504
baking; calculate activity Foundations Level 2 Companion site – Chapter 8 Essay Questions
ingredient weights Research Based Leaveners Venn Diagram in http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
using baker’s Venn Diagrams Foundations L2 Teacher /t/index.html
percentages; ed. Pg. 506
convert baking
Baker’s
recipes to a new
Percentage Working with Baker’s Parker House Rolls activity Foundations L2 pg. 513
yield
calculations Percentages activity
9.3.HT‐RFB.10 Foundations L2 Teacher Parker House Rolls recipe
Sweetener ed. Pg. 509 http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-
9.3.HT‐RFB.9 conclusions recipe.html
Artificial Sweeteners
9.3.HT‐RFB.8 activity Foundations L2 pg.
513 Conversion and other Culinary Math Worksheets
9.3.HT‐RFB.2 http://mathonline.southseattle.edu/math110/worksheetsculinary.html

CCSS.ELA-
Literacy.SL.11-12.4

CCSS.ELA-
Literacy.W.11-12.8

CCSS.ELA-
Literacy.W.11-12.7

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Differentiate Global Awareness Breads oral Cross-Cultural Varieties of Foundations Level 2 Text questions pg. 522
between lean reports Lean and Rich Breads
doughs, rich Research Based activity Foundations L2 Foundations Level 2 Companion site – Chapter 8 Essay Questions
doughs, sponge History Timelines Teacher ed. Pg. 514 http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
doughs, and Critical Thinking /t/index.html
sourdoughs, and Mold reports History of Yeast Bread in
give examples; Foundations L2 pg. 523 Recipes…
mix yeast dough
using the straight-
Moldy Bread in Lean Dough - French bread
mix method; proof
bake shop items; Foundations L2 pg. 523 http://www.foodnetwork.com/recipes/emeril-lagasse/home-style-french-bread-
prepare yeast recipe.html
breads
Rich Dough - Danish Dough
9.3.HT‐RFB.10 http://www.foodnetwork.com/recipes/emeril-lagasse/danish-dough-
recipe.html
9.3.HT‐RFB.9
Rich Dough – Cinnamon Rolls
9.3.HT‐RFB.8 http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe.html

9.3.HT‐RFB.2 Sourdough
http://www.foodnetwork.com/recipes/emeril-lagasse/basic-sourdough-bread-
CCSS.ELA- recipe.html
Literacy.SL.11-12.4
Pizza Dough
CCSS.ELA- http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe.html
Literacy.W.11-12.8
Pizza Dough w/ Bread Flour
CCSS.ELA- http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
Literacy.W.11-12.7

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Prepare different Research Based Batter Prep Researching Batter Foundations Level 2 Text questions pg. 531
types of quick recipes Preparation Methods in
breads and cake Critical Thinking Foundations L2 Teacher Foundations Level 2 Companion site – Chapter 8 Essay Questions
batters; identify the Score reports Ed. Pg. 525 http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
functions of icings Small group /t/index.html
and determine Good/Bad Batter Scones of the World in
which are best Activity Based muffin Foundations L2 pg. 532
suited for different
comparison Quick Bread Recipes
baked goods;
Good Batter, Bad Batter http://www.marthastewart.com/275123/quick-
describe and
prepare steamed activity Foundations L2 pg. breads/@center/276953/brunch-recipes
puddings and 532
dessert soufflés Cheese Soufflé
http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-
9.3.HT‐RFB.10 recipe.html#!

9.3.HT‐RFB.9 Chocolate Soufflé

http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-
9.3.HT‐RFB.8 souffles-recipe.html

9.3.HT‐RFB.2 Carmel Apple Steamed Pudding

http://www.marthastewart.com/330208/caramel-apple-steamed-pudding
CCSS.ELA-
Literacy.SL.11-12.4 Steamed Pudding info. and recipes
http://www.puddings.net/desserts/puddings/steamedpuddings/preparing.shtml
CCSS.ELA-
Literacy.W.11-12.8

CCSS.ELA-
Literacy.W.11-12.7

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Prepare pie dough Global Awareness Cheesecake Kasekuchen und Quark Foundations Level 2 Text questions pg. 542
using 3-2-1 recipes and activity Foundations L2
method; describe Research Based comparisons Teacher Ed. Pg. 535 Foundations Level 2 Companion site – Chapter 8 Essay Questions
the procedure for http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
baking blind; Critical Thinking Cookie report Cookies of the World in /t/index.html
describe roll-in turn-ins Foundations L2 pg. 542
dough, phyllo Pie Dough Recipes
dough, and pate a
Cookie Makeup methods http://www.foodnetwork.com/recipes/emeril-lagasse/pie-dough-
choux; prepare
in Foundations L2 pg. 542 recipe.html?_escaped_fragment_=
cookies using
various makeup
methods http://www.foodnetwork.com/recipes/flaky-pie-dough-recipe0.html

9.3.HT‐RFB.10 Croissant Dough recipe

http://www.foodnetwork.com/recipes/croissants-recipe.html
9.3.HT‐RFB.9
Puff Pastry Dough
9.3.HT‐RFB.8 http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-puff-pastry-
recipe.html
9.3.HT‐RFB.2
Pate a Choux
CCSS.ELA- http://www.foodnetwork.com/recipes/pate-a-choux-dough-recipe.html
Literacy.SL.11-12.4
Nestle Chocolate Chip Cookie Recipe
CCSS.ELA- https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-
Literacy.W.11-12.8 chocolate-chip-cookies/

CCSS.ELA- Rolled Cookie Dough

http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe
Literacy.W.11-12.7

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Explain how Critical Thinking Tasting A Chocolate Cutting Foundations Level 2 Text questions pg. 550
chocolate is made, recordings (Tasting) Foundations L2
including Research Based Teacher Ed. Pg. 546 Foundations Level 2 Companion site – Chapter 8 Essay Questions
chocolate liquor, Strawberry http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
cocoa butter, and Activity Based comparisons and Perfect Chocolate-Dipped /t/index.html
cocoa powder; evaluations Strawberry in Foundations
demonstrate how L2 pg. 551
to store chocolate
White Chocolate Sweet Cocoa Butter
properly; explain
reports White Chocolate activity http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-cocoa-
how chocolate is
tempered Foundations L2 pg. 551 butter-recipe.html

9.3.HT‐RFB.10 Chocolate University

http://www.chocolateuniversityonline.com/chocolate-information/
9.3.HT‐RFB.9
Hershey Company Website
9.3.HT‐RFB.8 http://www.thehersheycompany.com/about-hershey.aspx

9.3.HT‐RFB.2 Chocolate Recipes

https://www.hersheys.com/recipes/
CCSS.ELA-
Literacy.SL.11-12.4

CCSS.ELA-
Literacy.W.11-12.8

CCSS.ELA-
Literacy.W.11-12.7

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Explain how crème Creative Thinking Legacy creations/ The Legacy of Escoffier Foundations Level 2 Text questions pg. 561
anglaise, pastry write ups activity Foundations L2
creams, and Activity Based Teacher Ed. Pg. 555 Foundations Level 2 Companion site – Chapter 8 Essay Questions
Bavarian creams Crème Brulèes http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw/-
are made, and Small Group Making Crème Brulèe /t/index.html
how they are used Petit Four reports activity Foundations L2 pg.
in desserts; list the Research Based 562
characteristics of
Petit Four Recipe
ice cream and give
Petit Fours activity http://www.foodnetwork.com/recipes/anne-thornton/petit-fours-recipe.html
examples of other
frozen desserts; Foundations L2 pg. 562
list steps for Vanilla Bean Pastry Cream
preparing poached http://www.foodnetwork.com/recipes/vanilla-bean-pastry-cream-recipe.html
fruits and tortes;
list guidelines for Chocolate Pastry Cream
plating and http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-pastry-cream-
presenting recipe.html
desserts
Bavarian Cream Recipe
http://www.foodnetwork.com/recipes/michael-symon/bavarian-cream-
recipe.html

Ice cream in a Bag recipe

http://www.food.com/recipe/homemade-ice-cream-in-a-bag-34257

Poached Pears Recipe

http://www.marthastewart.com/341355/poached-pears

Benchmark Assessment: Unit 20 Test

Summative Written Assessments

Unit 20 Test Foundations Level 2 Exam prep questions pg. 566-567 in text.

Summative Performance Assessment

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 Parker House Rolls activity Foundations L2 pg. 513
Good Batter, Bad Batter activity Foundations L2 pg. 532
Any other dessert recipes chosen.

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