Post on 23-Feb-2016
description
El Día de los Muertos
Pan de Muertos
Focus Practical TaskPan de Muertos
Next lessons Project Bongo Activity (no money)
Remember homework
Homework – Seperate sheetBring in next lesson
Starter
The recipe is too much mixture we only need half of it.
What quantities are needed. Record these on the recipe sheet
which you will use during the lesson.
To gain a level 4 + 5 you must:L4c• Complete your mise en place• Set up your work area so you are
ready and able to cook.
L4b• Following the recipe• Work with accuracy when weighing
out, cutting, measuring and mixing.• Be totally involved in clearing up at
the end of the session as a team member.
L4A• Show good hygiene and safety
awareness• Begin to work with independence.
For L5 - all L4 plusL5c• Organise your table in a logical
manner throughout your making
L5b• Work within the time of the
lesson• Work with precision at all
stages
L5a• Produce a quality finish on your
product• Work mostly independently with
the minimum of help from others
Learning Objectives• Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread.
•Understand the terms kneading and proving.
Explain the role of Yeast.
Lesson OutcomeBy the end of the lesson you will show learning on;•Making achieve skills for level 4c, 4b,4a. •Weigh and measure accurately •Work with a range of processes – rubbing in, kneading & proving.•Produce a final bread product use prior learning from other subjects.• Explain what the ingredients do – especially yeast
•Jumper off
8 Point Start– Getting ready to go!!
•Hair tidied back
· Hot water in sink
•Wash hands
•Clean tables
•Read recipe
•Apron on
•Stools away
Mise- en place
L4c
Pan de Muertos
To gain a level 4 + 5 you must:L4c• Complete your mise en place• Set up your work area so you are
ready and able to cook.
L4b• Following the recipe• Work with accuracy when weighing
out, cutting, measuring and mixing.• Be totally involved in clearing up at
the end of the session as a team member.
L4A• Show good hygiene and safety
awareness• Begin to work with independence.
For L5 - all L4 plusL5c• Organise your table in a logical
manner throughout your making
L5b• Work within the time of the
lesson• Work with precision at all
stages
L5a• Produce a quality finish on your
product• Work mostly independently with
the minimum of help from others
Pan de Muertos
Equipment
Mixing bowl - Tazón
Wooden spoon – cuchara de palo
Tablespoon & teaspoon
Knife - cuchilla
Jug - Jarra
Flour dredger
Baking tray – lightly greased
Cooling tray
Palette knife - espátula
Remember;Keep your
equipment tidy on the worktop
Pan de Muertos
Ingredients 200g Strong plain
flour 25g Margarine Pinch salt 1tsp Yeast 125mls Warm
Water
By the end of the lesson you will be able to;
Measure accurately using scales = level 4
Key Words;Scales, ingredients, weigh, accuracy
Strong flour = Harina fuerte Tablespoon of olive oil = Cuchara sopera de aceite de olivaPinch of salt = Pizca de sal Teaspoon of yeast = Una cucharadita de levadura
Warm water = Agua caliente
Pan de Muertos
1. Preheat the main oven to 200°C or gas mark 7.
Remember;Ovens can be
dangerous – use them safely
Keywords;
Preheating
Pan de MuertosYeast Even though we use it dry, it is a
living organism. What do living things need to grow?
▪ Time▪ Temperature (warm)▪ Food▪ Moisture
With these conditions, it produces a gas called carbon dioxide which makes the dough rise.
The time we allow for this rising to take place is called proving.
Key Words;Yeast
OrganismCarbon Dioxide
DoughProvingHandy hint
to remember conditions; T, T, F, M
Pan de MuertosMethod Put the flour, yeast & salt into a
mixing bowl. Add the margarine, cut up, rub
into the flour. Add half the water, bind together
using the knife. Add more water, a little at a time
until a dough forms. Lightly flour the table. Knead the dough for 5 minutes
until soft & stretchy.
Pan de MuertosKneading doughKneading the dough releases stretchy proteins called
“gluten”. They form a criss-cross network inside the dough, which traps the carbon dioxide as it is released by the yeast.
Key Words;• Kneading• Gluten• Dough• Carbon
dioxide
Pan de Muertos
Shape the dough into a Pan de Muertos
Place onto greased baking tray. Cover lightly with greased cling film
& place in top oven to prove for 20 minutes.
Pan de Muertos
Wash dishes & tidy up workstations10 minutes to wash & tidy up while your bread is proving – work as a team; •1 wash (including the worktops), •2 dry, •1 puts away
Sinks need to “sparkle”
Pan de Muertos
When your Pan de Muertos has approximately doubled in size;
Remove towel. Cook in main oven for 15-20
minutes until golden brown. Test if it is cooked by tapping the
base – it should sound hollow. Leave to cool on a cooling tray
To gain a level 4 + 5 you must:L4c• Complete your mise en place• Set up your work area so you are
ready and able to cook.
L4b• Following the recipe• Work with accuracy when weighing
out, cutting, measuring and mixing.• Be totally involved in clearing up at
the end of the session as a team member.
L4A• Show good hygiene and safety
awareness• Begin to work with independence.
For L5 - all L4 plusL5c• Organise your table in a logical
manner throughout your making
L5b• Work within the time of the
lesson• Work with precision at all
stages
L5a• Produce a quality finish on your
product• Work mostly independently with
the minimum of help from others
Pan de Muertos - Assessment
Peer assess first:Using the making levels descriptor sheets: * what skills do you believe your peer is very
good at?Now put W to identify 2 wishes. What will
you need to do? Be prepared to explain. Hand back the sheet to your partner. Do you agree - * and 2 wish the sheet. At the bottom write what you need to do to
improve when making.
Learning Objectives• Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread.
•Understand the terms kneading and proving.
Explain the role of Yeast.
Lesson OutcomeBy the end of the lesson you will show learning on;•Making achieve skills for level 4c, 4b,4a. •Weigh accurately using scales.•Work with a range of processes – rubbing in, kneading & proving, to produce a final bread product.•Explain what the ingredients do – especially yeast
Focus Practical TaskPan de Muertos
Next lessons 26/11/2013 Written work– EXAM in this room.10/12/2013 – Making for Yr 7 Bongo project Remember homework
Homework – Seperate sheetBring in next lesson
THINK AND BE READY TO ANSWER
Today I have learnt that…..
Before this lesson I could already…..Now I can also…..
The most important thing I learned today is…..
One thing I need to remember from today’s lesson is that…..
I have found out several things on the topic of….Firstly I found out that…..Furthermore, I found that…..
I did not know how to…......but now I can…
Today I have tried to…..
It was successful when I…..
Pan de Muertos
Extension Activity Think about other types of bread &
where they come from. Make a list of as many different
types of bread products available, and their country of origin.