The Art of Cake Making: Exploring Different Methods and Flavors

The Art of Cake Making: Exploring Different Methods and Flavours
This is a no ingredients lesson.
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Slide 1: Tekstslide
Food TechnologyLower Secondary (Key Stage 3)

In deze les zitten 11 slides, met interactieve quizzen en tekstslides.

time-iconLesduur is: 60 min

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The Art of Cake Making: Exploring Different Methods and Flavours
This is a no ingredients lesson.

Slide 1 - Tekstslide

Deze slide heeft geen instructies

Learning Objective
At the end of the lesson, you will be able to understand the 3 main methods of cake making, identify the products made using each method, and analyze how sensory factors are influenced by the chosen method.

Slide 2 - Tekstslide

Deze slide heeft geen instructies

What do you already know about cake making methods and how they affect the final product?

Slide 3 - Woordweb

Deze slide heeft geen instructies

Introduction
Cake making is an art that involves various methods. In this lesson, we will explore the 3 main methods of cake making, the products they create, and how sensory factors play a role in the final outcome.
You will need to research the 3 methods - what are they, what things can be made using them and what characteristics change depending on the method chosen?

Slide 4 - Tekstslide

Deze slide heeft geen instructies

Sensory Factors
When exploring cake making methods, it's important to consider sensory factors like texture, color, and flavor. Different methods result in varying textures, ranging from light and airy to dense and fudgy.

Slide 5 - Tekstslide

Deze slide heeft geen instructies

Recipes from Around the World
As part of your research, explore cake recipes from different cultures. Discover unique flavors and techniques used in cakes worldwide. Consider how the chosen method affects the cultural variations.

Slide 6 - Tekstslide

Deze slide heeft geen instructies

Creating Your PowerPoint
Now it's time to showcase your research! Create a PowerPoint presentation summarizing your findings. Include information about the 3 main methods, the products made using each method, sensory factors, and examples of recipes from around the world.

Slide 7 - Tekstslide

Deze slide heeft geen instructies

Submission
Submit your PowerPoint presentation via email at the end of the lesson. Make sure to include your name and any additional notes or comments related to your research.

Slide 8 - Tekstslide

Deze slide heeft geen instructies

Write down 3 things you learned in this lesson.

Slide 9 - Open vraag

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.

Slide 10 - Open vraag

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.

Slide 11 - Open vraag

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.