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Understanding Pastry Terminologies by RIVERA MARK JOSEPH BTLED 3102 is a document available to read on EtoBox.

This lesson plan aims to teach students about pastry terminology and techniques. It includes objectives, subject matter, procedures, and an evaluation section. The procedures involve reviewing concepts from the previous lesson, motivating students with pastry pictures, presenting key terminology like crimp and crust, explaining ingredients like flour and fat, and defining types of pastries like puff pastry and Danish pastry. Students will identify pastry terms and ingredients, give examples of pastries, and

Author

RIVERA MARK JOSEPH BTLED 3102

Language

EN