Exploring Bread and Scone Mixtures from Around the World

• Food Technology
• Lower Secondary (Key Stage 3)

Exploring Bread and Scone Mixtures from Around the World

Learning Objective

At the end of the lesson, you will be able to investigate and identify different types of bread and scone mixtures from various countries.

What do you already know about different types of bread and scone mixtures?

Types of Bread Mixtures

Explore different types of bread mixtures such as whole wheat, sourdough, pita, and baguette.

Types of Scone Mixtures

Discover different types of scone mixtures like traditional, cheese, fruit, and savory variations.

Common Ingredients

Explore common ingredients found in bread and scone mixtures, such as flour, yeast, sugar, butter, and milk.

Cultural Influences

Investigate how different countries' cultures and traditions influence the ingredients and flavors in their bread and scone mixtures.

Comparing Recipes

Compare recipes of bread and scones from different countries to identify variations in ingredients and techniques.

Final Reflection

Reflect on what you have learned about different types of bread and scone mixtures and their cultural influences.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.