Baking and Pastry WEVIS 1018
Baking and Pastry is an elective course which focuses on weights, measures, and general baking, classifications, handling and storage of ingredients, safety and handling, yeast raised dough products, cakes, cookies, batters, breads, biscuits, muffins, pies, and special dessert preparation. Baking and Pastry also provides career information and skills and safety in the workplace. The West Virginia Standards for 21st Century Learning include the following components: 21st Century Content Standards and 21 Century Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools, content standards and objectives.
Grade 10-12 /Baking and Pastry
Standard: 1 / Baking Basics of Frozen and Made-from-scratch GoodsHS.S.BP.1.1 / Students will demonstrate knowledge and skill in the preparation of frozen and made-from-scratch baked goods.
Objectives / Students will
HS.O.BP.1.1 / calculate bakeshop formulas.
HS.O.BP.1.2 / demonstrate accurate volume and weight measure using balance scale weights and measurement methods.
HS.O.BP.1.3 / select correct ingredients when given formula.
HS.O.BP.1.4 / demonstrate preparation of baked good when given formula.
HS.O.BP.1.5 / finish baked product.
HS.O.BP.1.6 / convert recipes using a baker’s percentage formula.
HS.O.BP.1.7 / demonstrate the function/ use of bakeshop equipment and tools.
HS.O.BP.1.8 / demonstrate the use and cleaning of pastry bags and decorator tips.
HS.O.BP.1.9 / chart the function and use of various flours, liquids, fats, sugars and sweeteners, eggs and egg products, leavening agents, spices, flavorings, nuts, and additives in baking.
Performance Descriptors (HS.PD.BP.1)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed the standard in baking basics of frozen and made-from-scratch goods. The student will analyze bakeshop formulas; verify accurate volume and weight measure using balance scale weights and measurement methods; validate correct ingredients when given formula; evaluate preparation of baked goods when given formula; evaluate baked product; analyze recipes using a baker’s percentage formula; report on the function and use of bakeshop equipment and tools; report on use and cleaning of pastry bags and decorator tips; research the function and use of various flours, liquids, fats, sugars and sweeteners, eggs and egg products, leavening agents, spices, flavorings, nuts, and additives in baking. The student can independently solve problems and is self-directed. / The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet the standard in baking basics of frozen and made-from-scratch goods. The student will calculate bakeshop formulas; demonstrate accurate volume and weight measure using balance scale weights and measurement methods; select correct ingredients when given formula; demonstrate preparation of baked good when given formula; finish baked product; convert recipes using a baker’s percentage formula; demonstrate the function and use of bakeshop equipment and tools; demonstrate the use and cleaning of pastry bags and decorator tips; chart the function and use of various flours, liquids, fats, sugars and sweeteners, eggs and egg products, leavening agents, spices, flavorings, nuts, and additives in baking. Application of knowledge and skills is thorough and effective, and the student can work independently. / The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions in baking basics of frozen and made-from-scratch goods. The student will follow bakeshop formulas; use balance scale weights and measurement methods; list correct ingredients when given recipe; demonstrate preparation of baked good with assistance as needed; finish baked product with assistance as needed; define baker’s percentage formula; use bakeshop equipment and tools with supervision as needed; use and clean pastry bags and decorator tips; list the function and use of various flours, liquids, fats, sugars and sweeteners, eggs and egg products, leavening agents, spices, flavorings, nuts, and additives in baking. Performance needs further development and supervision.
Standard: 2 / Batters and Dough Preparation
HS.S.BP.2.2 / Students will demonstrate knowledge and skill in the preparation of batters and doughs.
Objectives / Students will
HS.O.BP.2.1 / discuss the ingredients’ ratio used in batters and doughs.
HS.O.BP.2.2 / prepare bread doughs and batters using the nine different ways to mix them.
HS.O.BP.2.3 / discuss the impact of carryover baking.
Performance Descriptors (HS.PD.BP.2)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed the standard in batters and dough preparation. The student will evaluate the ingredients’ ratio used in batters and doughs; evaluate bread doughs and batters using the nine different ways to mix them; and research the impact of carryover baking. The student can independently solve problems and is self-directed. / The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet the standard in batters and dough preparation. The student will discuss the ingredients’ ratio used in batters and doughs; prepare bread doughs and batters using the nine different ways to mix them; and discuss the impact of carryover baking. Application of knowledge and skills is thorough and effective, and the student can work independently. / The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions in the batters and dough preparation. The student will list the ingredients’ in batters and doughs; prepare bread doughs and batters using the nine different ways to mix them with assistance as needed; and define carryover baking. Performance needs further development and supervision.
Standard: 3 / Dough Preparation and Baking
HS.S.BP.3.1 / Students will demonstrate knowledge and skill in the preparation of doughs using yeasts.
Objectives / Students will
HS.O.BP.3.1 / chart the characteristics and functions of the three common quality yeast products.
HS.O.BP.3.2 / discuss why the five factors of temperature control are important when preparing yeast doughs, bread doughs, and roll doughs.
HS.O.BP.3.3 / relate the ingredients in a starter mixture and the purposes of each ingredient.
HS.O.BP.3.4 / demonstrate the rolled-in fat yeast dough process.
HS.O.BP.3.5 / chart the twelve stages that apply to all yeast dough products.
HS.O.BP.3.6 / contrast the three basic methods of mixing yeast dough ingredients: the straight dough method, the modified straight dough method, and the sponge method.
HS.O.BP.3.7 / relate the process of fermentation in yeast dough.
HS.O.BP.3.8 / research common causes of failure in yeast bread production.
HS.O.BP.3.9 / demonstrate dividing, rounding, punching, proofing, shaping, and panning dough.
HS.O.BP.3.10 / report how washing, slashing, and docking affect the baking quality and eye appeal of finished products.
HS.O.BP.3.11 / create a chart of the four stages of the baking process that contribute to the final product.
HS.O.BP.3.12 / relate why glazing, staling prevention, and proper packaging and storage of yeast products are important to dough preparation and baking.
HS.O.BP.3.13 / evaluate a finished yeast product using shape, volume, crumb, crust, color, tenderness, and taste as the criteria.
Performance Descriptors (HS.PD.BP.3)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed the standard in dough preparation and baking. The student will report on the characteristics and functions of the three common quality yeast products; research why the five factors of temperature control are important when preparing yeast doughs, bread doughs, and roll doughs; analyze the ingredients in a starter mixture and the purposes of each ingredient; evaluate the rolled-in fat yeast dough process; report on the twelve stages that apply to all yeast dough products; present on the three basic methods of mixing yeast dough ingredients: the straight dough method, the modified straight dough method, and the sponge method; explain the process of fermentation in yeast dough; analyze common causes of failure in yeast bread production; self-evaluate dividing, rounding, punching, proofing, shaping, and panning dough; discuss how washing, slashing, and docking affect the baking quality and eye appeal of finished products; develop a chart of the four stages of the baking process that contribute to the final product; research why glazing, staling prevention, and proper packaging and storage of yeast products are important to dough preparation and baking; and evaluate finished yeast products using shape, volume, crumb, crust, color, or tenderness and taste as criteria. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet the standard in dough preparation and baking. The student will chart the characteristics and functions of the three common quality yeast products; discuss why the five factors of temperature control are important when preparing yeast doughs, bread doughs, and roll doughs; relate the ingredients in a starter mixture and the purposes of each ingredient; demonstrate the rolled-in fat yeast dough process; chart the twelve stages that apply to all yeast dough products; contrast the three basic methods of mixing yeast dough ingredients: the straight dough method, the modified straight dough method, and the sponge method; relate the process of fermentation in yeast dough; research common causes of failure in yeast bread production; demonstrate dividing, rounding, punching,
proofing, shaping, and panning dough; report how washing, slashing, and docking affect the baking quality and eye appeal of finished products; create a chart of the four stages of the baking process that contribute to the final product; report why glazing, staling prevention, and proper packaging and storage of yeast products are important to dough preparation and baking; and analyze a finished yeast product using shape, volume, crumb, crust, color, or tenderness and taste as the criteria. Application of knowledge and skills is thorough and effective, and the student work independently. / The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions in dough preparation and baking. The student will list the characteristics and functions of the three common quality yeast products; list why the five factors of temperature control are important when preparing yeast doughs, bread doughs, and roll doughs; list the ingredients in a starter mixture; demonstrate the rolled-in fat
yeast dough process with assistance as needed ; list the twelve stages that apply to all yeast dough products; define three basic methods of mixing yeast dough ingredients: the straight dough method, the modified straight dough method, and the sponge method; define fermentation in yeast dough; list common causes of failure in yeast bread production; demonstrate dividing, rounding, punching, proofing, shaping, and panning dough; tell why washing, slashing, and docking affect the baking quality and eye appeal of finished products; list the four stages of the baking process that contribute to the final product; define glazing and staling; list reasons why prevention, proper packaging, and storage are important in dough preparation; define the baking terms crumb, crust, color, tenderness, and taste. Performance needs further development and supervision.
Standard: 4 / Quick Bread Preparation and Baking
HS.S.BP.4.1 / Students will demonstrate knowledge and skill in the preparation of quick breads.
Objectives / Students will
HS.O.BP.4.1 / chart the characteristics of quick breads.
HS.O.BP.4.2 / explain the functions of quick bread ingredients.
HS.O.BP.4.3 / compare quick bread, doughs, and batters.
HS.O.BP.4.4 / examine the nutrients contained in quick breads.
HS.O.BP.4.5 / articulate the difference in the actions of baking soda versus baking powder in the baking process.
HS.O.BP.4.6 / prepare a loaf bread.
HS.O.BP.4.7 / articulate how quick breads are leavened.
Performance Descriptors (HS.PD.BP.4)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed the standard in quick bread preparation and baking. The student will evaluate the characteristics of quick breads; report on the functions of quick bread ingredients; differentiate between quick bread, doughs, and batters; research the nutrients contained in quick breads; differentiate the actions of baking soda versus baking powder in the baking process; evaluate loaf bread; and research how quick breads are leavened. The student can independently solve problems and is self-directed. / The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet the standard in quick bread preparation and baking. The student will chart the characteristics of quick breads; explain the functions of quick bread ingredients; compare quick bread, doughs, and batters; examine the nutrients contained in quick breads; articulate the difference in the actions of baking soda versus baking powder in the baking process; prepare loaf bread; and articulate how quick breads are leavened. Application of knowledge and skills is thorough and effective, and the student can work independently. / The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions in quick bread preparation and baking. The student will list the characteristics of quick breads; list functions of quick bread ingredients; define quick bread, doughs, and batters; list the nutrients contained in quick breads; define baking soda and baking powder in the baking process; prepare loaf bread with assistance as needed; and define leavening. Performance needs further development and supervision.
Standard: 5 / Biscuit Preparation and Baking
HS.S.BP.5.1 / Students will demonstrate knowledge and skill in the preparation and baking of biscuits.
Objectives / Students will
HS.O.BP.5.1 / demonstrate the biscuit method of baking.
HS.O.BP.5.2 / chart the quality standards and characteristics of biscuits.
HS.O.BP.5.3 / demonstrate how biscuits are prepared, cut, and formed.
Performance Descriptors (HS.PD.BP.5)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed the standard in biscuit preparation and baking. The student will analyze the biscuit method of baking; evaluate the quality standards and characteristics of biscuits; and research how biscuits are prepared, cut, and formed. The student can independently solve problems and is self-directed. / The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet the standard in biscuit preparation and baking. The student will demonstrate the biscuit method of baking; chart the quality standards and characteristics of biscuits; and demonstrate how biscuits are prepared, cut, and formed. Application of knowledge and skills is thorough and effective, and the student can work independently. / The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions in biscuit preparation and baking. The student will define the biscuit method of baking; list the quality standards and characteristics of biscuits; and demonstrate how biscuits are prepared, cut, and formed with assistance as needed. Performance needs further development and supervision.