Bakery Basics Review Lab: Apple Muffins

Students are back and the new Bakery students are anxious to get to the kitchens.  This Bakery Basics Review Lab: Apple Muffins is a great way to get them there.

Students will convert the recipe to make 12 muffins as bell work.  I will demonstrate proper safety and sanitation, measuring, and preparation. Then students will be dismissed to demonstrate their understanding.

As homework, students will calculate unit price, define vocabulary, and describe proper measurement techniques.

You can view the recipe and materials here. 

We used to spend several days reviewing concepts from Food and Nutrition, but this is a much quicker and tastier way to teach the same concept. Now on to Ingredient Functions!

Faux-Frosting Cake Decorating Sampler

Every term my Bakery students work so hard to create an awesome cake, only for it to be ultimately eaten. This term, as an assessment of their piping skills, they will be making a sampler from spackle that will keep forever!

I have drywall joint compound left over from a home remodeling project, but you can get it in a small container from any hardware store.  I thickened mine slightly with flour to make it the right consistency for piping.  Add flour very slowly because you can't take it back!

For the assessment each student must include:

• Scripted first and last name
• Shell border
• Star fill

Remember, of course, that spackle is not food-safe.  You should use disposable pastry bags and an exclusive set of tips.