To apply independent learning skills in the preparation of nutritious foods. To understand and use the vocabulary related to diet, food, and food preparation. During the lab work, students and teacher will continue to evaluate work based on the list of ideas outlined in Learning Objective 1.2. Use jigsaw groups to teach any of the learning objectives in this module.
Students become experts on one topic and then return home to their groups and teach the concept.
Evaluate what students know about their topics by using a jeopardy game format. 3.1 To identify the ingredients used in flour mixtures and to analyze their role in baked products. Explain the function of flour, fats, sugars, eggs, liquids, leavening agents, and flavouring agents in baked products. It is important to understand the role of ingredients for successful baking. 3.2To analyze the different types of flour available today.