café 101 introduction to yeast bread high school students all grades and levels ages 14-18 tom...
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![Page 1: Café 101 Introduction to Yeast Bread High School Students All grades and levels Ages 14-18 Tom DeAngelis](https://reader035.vdocuments.net/reader035/viewer/2022062719/56649ef25503460f94c04b28/html5/thumbnails/1.jpg)
Café 101Introduction to Yeast Bread
High School Students All grades and levels
Ages 14-18Tom DeAngelis
![Page 2: Café 101 Introduction to Yeast Bread High School Students All grades and levels Ages 14-18 Tom DeAngelis](https://reader035.vdocuments.net/reader035/viewer/2022062719/56649ef25503460f94c04b28/html5/thumbnails/2.jpg)
TOUCH
SIG
HT
SM
EL
L
HEARING
TA
ST
E
SensoryRegister
Immediate Memory
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The learner will be able to: Identify the ingredients found in a yeast bread.
and Prepare a bread from scratch.
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Teaching to an Intended Objective
Incorporate Four Teacher Actions Provide Information Ask Questions Respond to the Efforts of the Learner Design Activities
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Salt
Gives the dough structure
Hydrates the flour to form the dough
Sugar
ActiveDry
Yeast
Starts the fermentation processControls the yeast
Adds sweetness & Feeds the yeast
Adds color
Incorporates air
Water
Oil Retains moisture
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The Recipe
• Student gets a copy of the recipe• Silent reading (no questions) three minutes• Students ask questions now• Students prepare equipment list in groups• Students write out the ingredients• Teacher discusses the methodology
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Kitchen Plan
Ingredients
Class _________________
Group___________
Recipe ______________________
Date ______
Equipment
__________________
__________________ __________________
__________________
__________________
__________________
___________________ ___________________ ___________________ ___________________ ___________________
___________________ ___________________
___________________
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Prep time
•Select three students to work as a demo team to set up recipe
• Have students proceed : 1. Read recipe 2. Get the equipment 3. Measure the ingredients
PURPOSE: students perform part of the demo … which raises the level of interest for most while modeling.
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The Show Begins
Step by Step… the dough is prepared• One student adds the ingredients as…• Instructions are read aloud.• Some students follow the recipe.• A few take notes.• Others prefer to observe • Comments are and questions are addressed
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KNEADING IS NEEDED
Concrete sequential: learn well with step by step instruction
Abstract sequential: appreciate the rational & orderly demo
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How long does it take to knead dough?
Eight to ten minutes by hand
Long enough to get equipment
Get back to the demo all standing
The feel & texture of the dough
ABOUT
THAT’S
A
ND
CHECK
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Multiple Intelligences
Howard Gardner’s 8 Multiple Intelligences• Verbal/ Linguistic• Logical/Mathematical• Visual/Spatial• Bodily Kinesthetic• Musical/Rhythmic• Interpersonal• Intrapersonal• Naturalist
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ClosureClosure is an opportunity provided by the teacher for
the learners to process what they have just learned. It allows the student to reflect & internalize. Must make use of active participation. Can be covert &/or overt.
Please describe in your note book a vivid description of the texture of today’s yeast dough.
AND
What you will do to achieve that texture tomorrow?
The Closure Activity
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References• Sousa, D. (2001). How The Brain Learns. 2nd Edition.
California, Corwin Press, Inc.• Gardner, H. (1983). Frames of Mind: The Theory of
Multiple Intelligences. New York: Basic Books.• Gregorc, A. Ph.D. (1985). Style Delineator. Columbia CT.
Gregorc Associates, Inc.• STAR – “ Strategies for Teaching Advancement in
Ramsey. Ramsey School District. Ramsey, NJ• Anatomy of the Brain-
http://www.ahaf.org/alzdis/about/anatomybrain.htm