Effects of Fat in Baking

Course Name

Grade Level

Subject Represented (highlight)

Pastry Chef

10-12

Writing

GOALS

• The student will understand the effect of fat on tenderness, moistness, and flavor of baked foods.

OBJECTIVES:

• The student will conduct an experiment with various fats in chocolate cupcakes.
• The student will distinguish between the impact different fats have on chocolate cupcakes.
• The student will reflect on the results of the experiment.

PRIORITY STANDARDS:

8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

9.7.5  Relate the composition of lipids and proteins to their functions in foods and their impact on food preparation and nutrition.

TIME FRAME

• This lesson will last  two 48 minute class periods

MATERIALS (Broken Down By Pathway):

• Chocolate Cake Experiment
• Ingredients for cake
• Access to a kitchen and equipment for baking
• Test Taste Form  (Note:  You will need to make a copy of this form, or you will not have access to the students responses.)
• Reflection  Questions

PROCEDURE:

1. Day 1:  Make the cupcakes according the directions.  
2. Day 2:  
   1. Frost the cupcakes
   2. Complete the test taste form
   3. Have students complete the reflection questions.
   4. Review the reflection questions as a class.

:ASSESSMENT:

Assess the students participation in the activity.

You may assess completion of the reflection activity.