Baking Science

Lesson Wee Stage Baking Science Objectives: k BAKING SCIENCE APPRENTICESHIP we need What do
baking while tasting yummy food. Fortoday?, oversee apprentices as they bake a final delicious delicacy the WOW! for apprentices community and families and explain the chemistry and nutrition behind it! Name game o Students will o learn kitchen o Kitchen safety o Bake snickerdoodle safety o Baking cookies Learn cookies procedures, the o Gluten definition new outline of the o Clean up skills apprenticeship o Teach back and what their WOW! will be o Measure ingredients o Learn about o Measuring accurately measuring worksheet ingredients by o Bake pumpkin spice o Measuring by Learn volume (cups, muffins weight new etc.) and by o Experiment: gluten o Bake pumpkin spice skills weight quantity and texture muffins (with o Learn about the differing amounts of properties of gluten) gluten o Flour and water experiments during baking time o Clean up o Teach back o Bake pound cake o Students will o Bake pound cake work more o Use hands on learning to o Learn vocabulary independently discover how foods rise pH, acid, base Learn in groups to o Discuss how baked new bake recipe goods rise skills o Students will o Experiment while learn about the baking which properties of powder is this baking soda, students have to baking powder, use ingredients to and yeast figure out what kind of powder is in each bag by knowing how they activate o Clean up o Teach back o Bake spice cake o Students will o How to fold learn how to ingredients o Worksheet physical vs. fold ingredients o Bake spice cake chemical changes Produce into a recipe o Learn vocabulary o Students will chemical vs. learn more physical changes about chemical o Worksheet first and physical correct worksheet changes gets 1st slice of cake o Clean up o Teach back o Bake a yellow cake o Students will o Students will bake learn to work cake ASAP o Experiment with eggs more as o Students will begin o Make frosting Produce individuals with to make frosting their own tasks Page 1 of 31 o Students will learn and keep track about emulsifiers of recipes with (vocabulary) and less teacher their role in a recipe assistance with an experiment
Learning Activities Objective: What will the students learn to get done today? Ever wonder why cakes rise? What baking soda and baking powder are for? Learn the hows and whys of
WOW! Plan
MODEL
WOW! em!
MODEL
MODEL
SCAFFOL D
SCAFFOL D
BAKING SCIENCE APPRENTICESHIP Ever wonder why cakes rise? What baking soda and baking powder are for? Learn the hows and whys of baking while tasting yummy food. For the WOW! , oversee apprentices as they bake a final delicious delicacy for apprentices community and families and explain the chemistry and nutrition behind it!
Lesson # 1
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Name of the Apprenticeship: Citizen Teacher:
Baking Science
Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 1. Introduce themselves to the class 2. Learn the WOW! plan and class structure 3. Make snickerdoodles Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 1. Sanitation and kitchen rules/safety 2. Kitchen tools 3. Ingredients Agenda based on the lesson plan. Post in the room for the apprentices to see.
1. Opening Ritual 2. Review Agenda and Set Context 3. Activity: Introduction 4. Activity: Sanitation/Safety 5. Activity: Snickerdoodles 6. Closing and Teach Back 7. Clean up
10 Minutes 5 Minutes 20 Minutes 10 Minutes 35 Minutes 5 Minutes 5 Minutes
Preparation and Space Set up: Adam will bring mixer, cookie sheet, oven thermometer, measuring cups/spoons, scale, and mixing bowls. Cleaning supplies on site? Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see. Gluten - a protein formed when flour and water combine. This contributes to the texture and shape of baked goods. Materials and Equipment 1 bag all-purpose flour (store-brand, not King Arthur) 1 ten-pound bag of sugar Fine-grained salt (a smaller container is fine) 1 can of baking powder 1 dozen eggs 1 2-4oz jar of real vanilla extract 1 jar of ground cinnamon
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Lesson # 1
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by the Citizen Teacher. The goal is to set the apprentices up each day to get started. The first day the apprentices will play a name game to get to know each other. Each apprentice says their name and their favorite dessert. They will then introduce the apprentices that came before them, with the last apprentice reciting all of the names and favorite desserts. Set the Context and Review Agenda Time: 10 Minutes Provide Apprentices with a visual agenda written on flipchart paper and taped up in the classroom ACTIVITIES (Please factor a 5 minute break in the middle of 1 activity or in between 2 activities) Time: 60 minutes
Activity 1: Introduction Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Citizen Teacher and Team Leader introduce Apprentices will understand the themselves, give an overview of the apprenticeship scope of the apprenticeship, and have an idea what they will be learning. Will tie lessons to school subjects like science and math as well as to future career choices. Activity 2: Sanitation/safety Time: 10 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives.
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Objective Citizen teacher discusses sanitation and safety rules. Apprentices understand the The team leader puts up a poster with the rules. importance of proper safety, sanitation and clean up procedures. Ties into state science standards on lab safety. Activity 3: Snickerdoodles Time: 35 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Apprentices will split into two groups that will be Foreshadow key concepts while maintained throughout the course of the modeling basic procedures. apprenticeship. The Team Leader will work with one group and the Citizen Teacher will work with the other. The teachers can switch between groups so that each group gets to work with them, but the apprentices should form a stron teamwork bond. Apprentices will prepare a recipe with the staff or volunteer modeling the process of measuring ingredients, mixing them in the proper order, and preparing a recipe for baking. Assign roles and tasks as you read the recipe together. Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back.
Clean Up Time: 5 Minutes What roles can you designate for each apprentice to build team accountability? Clean all bowls and tools. Wipe down counters.
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Lesson # 2 Name of the Apprenticeship: Citizen Teacher: Baking Science
Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 1. Solidify their knowledge of basic techniques 2. Become more comfortable working in groups 3. Know how food experiments will work Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 1. The names of the measuring cups and spoons 2. A new recipe: pumpkin wheat muffins 3. What gluten is and how the type of flour used affects a recipe Agenda based on the lesson plan. Post in the room for the apprentices to see.
1. Opening Ritual 2. Review Agenda and Set Context 3. Activity: Measurement 4. Activity: Make muffins 5. Activity: Flour experiment 6. Closing and Teach Back 7. Clean up
Preparation and Space Set up: Set out ingredients Set out baking supplies Set up agenda, objectives and word wall Copy recipes Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see. Gluten - reinforce the apprentices' knowledge by covering the material in more depth. Refer to the gluten information sheet. Concept: Weighing ingredients. Have apprentices look at the ingredients that have a measurement in grams as well as cups. Have them measure that amount of ingredients and then weigh them - do the numbers match? Measuring by weight is more accurate, as varying amounts of air can mix with ingredients, altering their volume. Page 6 of 31
Materials and Equipment Ingredients, two muffin pans, etc.
Lesson # 2
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by the Citizen Teacher. Forshadow the lesson by reviewing the meaning of Gluten and the role it plays in the recipe.
Set the Context and Review Agenda Time: 10 Minutes Provide Apprentices with a visual agenda written on flipchart paper and taped up in the classroom ACTIVITIES (Please factor a 5 minute break in the middle of 1 activity or in between 2 activities) Time: 60 minutes
Activity 1: Measurement Time: 10 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Team Leader distributes a sheet that shows the Be quick, but make sure they all different measuring cups and spoons, quizzes the get it. apprentices on them, and briefly talks about measuring by weight. One or more ingredients will be measured this way while making muffins. Activity 2: Pumpkin spice muffins Time: 30 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective The apprentices divide into two groups, each of which Reinforce basic skills while makes one recipe of pumpkin spice muffins (one demonstrating how gluten dozen). One group uses all-purpose flour while the affects a real recipe. other uses bread flour. These flours differ in the amount of gluten present, which will alter their texture. Activity 3: Flour experiment (during bake) Time: 15 Minutes Page 7 of 31
Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective The apprentices divide into three groups. Each group Learn how different flours can gets a different kind of flour and mixing 1/2 cup flour be used to create different with 1/4 cup water. They stir the flour and compare recipes. the results. Team leader hands out sheet on gluten while the Citizen Teacher discusses it in more detail. Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. Apprentices fill out teachback form while the Citizen Teacher asks for a few volunteers to share a teachback. Apprentices who volunteer will get a star for taking a positive risk.
Clean Up Time: 5 Minutes What roles can you designate for each apprentice to build team accountability? Clean all bowls and tools. Wipe down counters. Assign a clean up captain and make each team responsible for cleaning their workspace. A recipe is not finished until everything is cleaned up.
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Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 4. Work independently to demonstrate their mastery of basic techniques 5. Get to know each other better 6. Relate the concept of physical and chemical changes to baking Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 4. How to make pound cake 5. How baking powder/soda cause baked foods to rise 6. What gluten is and how it affects recipes (review) Agenda based on the lesson plan. Post in the room for the apprentices to see.
8. Opening Ritual 9. Review Agenda and Set Context 10. Activity: Make pound cake 11. Activity: Acid/base experiment 12. Activity: Get to know each other 13.Closing and Teach Back 14.Clean up
Preparation and Space Set up: Set up ingredients, baking supplies Print and copy recipes Bring chemicals for the acid base experiment (citric acid, baking soda) Set up agenda, objectives, word wall Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see. acid base pH physical change chemical change Page 9 of 31
Materials and Equipment Ingredients, two loaf pans, etc. Citric acid, baking powder
Lesson # 3
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out.
Activity 1: Make pound cake Time: 30 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Since pound cake takes about 50 minutes to cook, Let the apprentices work on we'll make it first. The apprentices divide into groups their own as much as possible. and quickly prepare the recipe. Yeast vs. baking powder? Or too much vs. too little baking powder? Activity 2: Career Name Game Time: 15 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective To improve apprentices knowledge of each other and Learn more about other of possible career alternatives and specializations, the apprentices' interests, apprentices will say their name as well as something apprentices and CT's should career related to baking and science. Examples are know everyone's names. caterer, food scientist, packaging engineer, pastry chef, bakery owner, etc. Page 10 of 31
Activity 3: Acid/base experiment Time: 25 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Show acid/base reaction by having apprentices mix Show how the right amount of acid and baking powder. Let them taste the acid to baking powder causes food to understand the taste effect of neutralization. rise.
Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. Apprentices will volunteer to give a teach back before getting to try a slice of cake. This encourages feedback on what they have learned and to build confidence using baking and scientific terms.
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Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 7. Demonstrate their mastery of basic techniques 8. Make their first layer cakes 9. Relate the concept of physical and chemical changes to baking Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 7. How to make a two-layer spice cake 8. The technique of folding dry ingredients into wet ingredients 9. Some of the changes that occur when food is mixed and baked Agenda based on the lesson plan. Post in the room for the apprentices to see.
15.Opening Ritual 16.Review Agenda and Set Context 17. Activity: Make spice cake 18. Activity: Physical and chemical changes 19. Activity: Chemical investigation 20.Closing and Teach Back 21.Clean up
Preparation and Space Set up: Set up ingredients and baking supplies Set up chemicals for the experiment: baking soda, baking powder, citric acid, etc. Set up objectives, agenda and word wall Copy recipe and worksheets. Page 12 of 31
Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see. Physical changes Chemical changes Materials and Equipment Ingredients, two cake pans, baking supplies, worksheets, etc.
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Lesson # 4
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by the recipe captain.
Activity 1: Make spice cake Time: 30 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective One group will make spice cake in a 9x13 pan. The Scaffold - Let the apprentices other will make two 9-inch layers. work on their own with minimal guidance from CT or TL. Activity 2: Physical and chemical changes Time: 15 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Each group (or apprentice?) is given a worksheet with Get the apprentices thinking a list of actions such as mixing flour and water, about what really happens when creaming butter and sugar, or combining buttermilk they mix and heat ingredients. and baking soda. The apprentices decide whether each Build a greater understanding of action involves a physical or chemical change. basic principles in chemistry. Activity 3: Chemical investigation Time: 25 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Each group is given mystery bags containing different Review previous material in a ingredients -- flour, sugar, citric acid, baking soda, etc. hands-on way. Help them to Using their experiences in previous classes, the understand why certain apprentices experiment to figure out which substance ingredients are used in a recipe. Page 14 of 31
is which.
Once they understand this, they can begin to adjust recipes.
Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. The group that finishes most quickly and accurately on the physical/chemical changes worksheet gets to try the cake first. The second group will have to give a teach back in order to receive their slice of cake.
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Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 10. Use teamwork to speed up the preparation of a cake. 11. Make frosting for the cake. 12. Do an egg-related activity Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 10. How to separate eggs. 11. How to melt chocolate 12. Eggs as emulsifiers Agenda based on the lesson plan. Post in the room for the apprentices to see.
22.Opening Ritual 23.Review Agenda and Set Context 24. Activity: Make golden luxury butter cake 25. Activity: Make chocolate frosting 26. Activity: Eggs and emulsifiers 27.Closing and Teach Back 28.Clean up
Preparation and Space Set up: Set up ingredients, baking supplies Set up for experiment - need eggs, oil, water, and 2 transparent containers Set up agenda, objectives, and word wall print and copy recipes
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Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see. Emulsifier - an ingredient that permits oil and water to mix
Materials and Equipment Ingredients, two cake pans, etc.
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Lesson # 5
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by the recipe captain.
Activity 1: Make golden luxury butter cake Time: 30 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective One group will make the cake in a 9x13 pan. The other Get the apprentices to work in will make two 9-inch layers. parallel - each person with their own task so they can manage time better. Activity 2: Make chocolate frosting Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Each group makes a batch of chocolate frosting for the Introduce frostings and the idea cake. of cake decoration.
Activity 3: Eggs Time: 15 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Each group puts water and vegetable oil in a glass. Demonstrate the concept of an They try to mix the oil and water, but fail. Next, they emulsifier. add an egg yolk and successfully mix the oil and water. Page 18 of 31
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Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. Apprentices will give a teach back before receiving a slice of the cake they made. Apprentices will give feedback on the baking process and how the teamwork helped the recipe to be prepared in a timely manner.
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Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 13. Choose their WOW! recipe 14. Assign roles for the WOW! 15. Plan the WOW! Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 13. How to design a cake based on flavors and toppings 14. Their role in the WOW! 15. Agenda based on the lesson plan. Post in the room for the apprentices to see.
29.Opening Ritual 30.Review Agenda and Set Context 31. Activity: Recipe selection 32. Activity: Assign roles 33. Activity: Plan the WOW! 34. Closing and Teach Back 35.Clean up
Preparation and Space Set up: Bring cake recipe and decoration books for apprentices to look through Prepare a list of choices for the apprentices - cake flavors, toppings, frosting flavors. Choose a couple scribes Have a script for the cooking show Have a sheet to list roles for the cooking show Agenda, Objectives, word wall Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see.
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Materials and Equipment Flipchart paper Markers Script Cookbooks Lesson # 6
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by Adam.
Activity 1: Recipe selection Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective CT and TL will give the apprentices lists of cake Create a recipe plan. types, flavorings, frostings, and toppings. The apprentices will choose items from each list to design the cake. Scribe will take a few suggestions and the apprentices will narrow down their choices until they have reached a consensus. Activity 2: Assign roles Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Each apprentice picks a role to play in the WOW!. CT Make sure that every apprentice and TL will provide copies of the script for knows what part they will play apprentices to choose their parts. Apprentices will be over the next few weeks. expected to proactive for their roles. Page 22 of 31
Activity 3: Plan the WOW! Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Start working on the specifics of the WOW! Plan Flesh out the outline so we can scenes, write lines, etc. start practicing.
Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. Apprentices will teach back on the final details of the WOW!, and what their roles will be.
Clean Up Time: 5 Minutes What roles can you designate for each apprentice to build team accountability?
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Pre-Planning
Lesson Objectives: What do we need to get done today? By the end of the lesson, the apprentices will: 16. Practice making WOW! recipe 17. Rehearse roles for the WOW! 18. Prepare for the showcase Learning Objectives: What will the apprentices learn today? By the end of the lesson, the apprentices will have learned: 16. How the video will be made 17. Their role in the WOW! 18. Which experiments they will demonstrate at the showcase. Agenda based on the lesson plan. Post in the room for the apprentices to see.
36.Opening Ritual 37.Review Agenda and Set Context 38. Activity: Work on WOW! recipe 39. Activity: Practice roles for video 40. Activity: Plan the WOW! 41.Closing and Teach Back 42.Clean up
Preparation and Space Set up: Set up ingredients and baking supplies Copy recipes Have extra copies of the script on hand Have ingredients on hand for the food experiments
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Vocabulary What terms or concepts will you introduce in this session? Post these for the apprentices to see.
Materials and Equipment Baking supplies, scripts and ingredients
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Lesson # 7
Planning the Lesson

Opening Ritual (It should be tied to the focus of your Time: 5 Minutes Apprenticeship and this session if possible) Apprentices wash their hands and set out ingredients and tools needed for today's recipe, which is handed out by Adam.
Activity 1: Recipe preparation Time: 25 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective The recipe captain will hand out the new recipe for the Become comfortable with the WOW! and the apprentices who will be in the video final recipe. will practice by making the cake so they understand the steps for the video. Activity 2: Script rehearsal Time: 20 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective Apprentices practice their lines and rewrite what is Make sure that every apprentice necessary so that the language is in their own words knows what part they will play and apprentice friendly. over the next few weeks. Activity 3: Practice for the showcase Time: 15 Minutes Includes demonstration, guided practice, individual or group practice. Be sure and link to your learning objectives. Objective As part of the showcase, apprentices will demonstrate Be prepared for the showcase. various experiments involving baking ingredients such as the mechanisms by which flour and water create gluten, eggs can allow oil and water to mix, and how Page 26 of 31
baking soda helps cakes to rise.
Closing & Teach Back Time: 5 Minutes Review what you covered in this session and tell them what is coming for the next session. Be sure apprentices learned by having one or more of them teach back. Apprentices will teach back on the final details of the WOW!, and what their roles will be.
Clean Up Time: 5 Minutes What roles can you designate for each apprentice to build team accountability?
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Your Name:
Date:
School:
What class are you in? (Check one) Tuesday Apprenticeship ___________ Thursday Apprenticeship __________ Directions: Take five minutes to reflect on your experience in class today. 1. How would you rate your class today? (Circle one)
Not interesting!
Not that bad.
WOW!
2.
What did you learn from todays class?
3.
Why is it important to know that information?
4.
How can you use that information in the future?
PLUSES Stuff I learned!
DELTAS Stuff I didnt understand.
How can class be better?
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Strawberry Cake
Adapted from a recipe by Whole Foods Market
Yield: Two 9-inch layers or one 9x13 sheet cake Oven: 350F Ingredients
1-1/2 sticks (3/4 cup) unsalted butter 1-1/2 cups (300g) sugar 6 large eggs 1 teaspoon vanilla extract 1 cup (242g) milk 1 cup pureed strawberry 3 cups (336g) cake flour 3 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt
Directions 1. Pre-heat the oven to 350 degrees F. 2. Grease and flour two 9-inch round cake pans or one 9x13 Pyrex baking ban. 3. Cream the butter and sugar in a mixing bowl until light and fluffy. Scrape down the bowl with a spatula when done. 4. In another bowl, combine the flour, baking powder, baking soda, and salt.
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5. In a third bowl, combine the milk, pureed strawberry, and vanilla extract. 6. Add the eggs to the butter/sugar mixture and beat for at least 30 seconds. Scrape down the bowl with a spatula. 7. Add the dry ingredients to the butter/sugar/egg mixture and mix gently until combined. Scrape down the bowl with a spatula. 8. Add the wet ingredients and mix gently until combined.
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NOTES
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Lesson Wee Stage Baking Science Objectives: k BAKING SCIENCE APPRENTICESHIP we need What do

Name of the Apprenticeship: Citizen Teacher:

10 Minutes 5 Minutes 20 Minutes 10 Minutes 35 Minutes 5 Minutes 5 Minutes

Planning the Lesson

Lesson # 2 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 10 Minutes 30 Minutes 15 Minutes 5 Minutes 5 Minutes

Materials and Equipment Ingredients, two muffin pans, etc.

Planning the Lesson

Lesson # 3 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 20 Minutes 30 Minutes 20 Minutes 5 Minutes 5 Minutes

Planning the Lesson

Lesson # 4 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 30 Minutes 15 Minutes 25 Minutes 5 Minutes 5 Minutes

Planning the Lesson

Once they understand this, they can begin to adjust recipes.

Lesson # 5 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 30 Minutes 20 Minutes 15 Minutes 5 Minutes 5 Minutes

Materials and Equipment Ingredients, two cake pans, etc.

Planning the Lesson

Lesson # 6 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 20 Minutes 20 Minutes 20 Minutes 5 Minutes 5 Minutes

Materials and Equipment Flipchart paper Markers Script Cookbooks Lesson # 6

Planning the Lesson

Lesson # 7 Name of the Apprenticeship: Citizen Teacher: Baking Science

10 Minutes 5 Minutes 25 Minutes 20 Minutes 15 Minutes 5 Minutes 5 Minutes

Materials and Equipment Baking supplies, scripts and ingredients

Planning the Lesson

baking soda helps cakes to rise.

Not that bad.

What did you learn from todays class?

Why is it important to know that information?

How can you use that information in the future?

PLUSES Stuff I learned!

DELTAS Stuff I didnt understand.

How can class be better?

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