IMH_Cooking_P2_Pastry and bread

• horeca
• MBO
• Studiejaar 1

Welcome to the (online) class

Start lesson:

9.20 uur IMHA/B

10.25 uur IMHC/D

Microphone

off

Camera
on

Do you have a question or comment?

Raise your hand or use the chat

What do you need for this lesson?

Pen, paper, laptop.

Topic of this lesson:

Pastry and Bread!

2nd Period: 7 teaching weeks, 1 pre-test week, 1 test week, 1 option week

next period

*Search the internet for the 4 most common ingredients for bread and pastry.

* Make a note of it and use it later in class.

 

*Find one recipe of pastry and one recipe of bread, take a picture of both recipes.

What is pastry?
What is bread?
Research and discuss in pairs

Compare your own answers on the following slides.

Pastry

Pastry is a dough of flour, water and shortening (solid fats, including butter or animal based fat.) that may be SAVOURY or sweetened. ... 

Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

What is the difference between these 2 types of dough?

What are the basic ingredients of pastry?

Bread

Bread is a staple food made by baking, boiling or steaming a flour-based dough. 

even in 3rd world countries, bread is a common 

daily food source.

Bread is differentiated from pastry by having a lower fat content and contains yeast, which contributes to a spongy texture.

What are the 4 basic ingredients of bread?

Discuss in pairs:

What is gluten and gluten intolerance?

Place a photo of pastry and bread recipes here

Name one thing you learned today

21 IMH A&B

21 IMH C&D

Think of more than one answer incase somebody else says your answer

next period