About this document
Baking Ingredients and Their Functions by Mary Maira is a document available to read on EtoBox.
The document provides a detailed lesson plan for a Grade 7 baking class that focuses on identifying and explaining the major ingredients used in baking, such as flour, eggs, liquids, leaveners, shortening, and flavorings. Students participate in learning activities like games, group work, and a quiz to reinforce the functions and importance of different ingredients. For homework, students are assigned to bring baking ingredients to class for a laboratory exam where they will bake their own product.
- Author
- Mary Maira
- Language
- EN