Unit 2: Introduction to the bake shop 1 Points Possible 20 45 Unit Objective 1,2 1,2 (15 points each) 33 Unit Objectives: 1. Explain various jobs in the bakeshop. 2. Recognize baking ingredients & understand their functions in baked goods. Assignments Your Points Print “Introduction to the bake shop” notes from class website and complete during class lecture. Answer the following questions. Answers should be 1-2 paragraphs and written in complete sentences. Papers must be typed. 1. Would using only all-purpose flour in a bakery or pastry shop be possible? Justify your answer. 2. What factors would influence your decision when choosing a chocolate product for baking? 3. The bakery you work at is going to begin making banana nut bread. What form of walnuts would you purchase for this recipe? Explain your answer. Complete “The Chemistry of Baking” 1,2 50 1 26 2 17 2 36 1,2 Cakes: when planning for the cake lab you will need to research and turn in the following information to Mrs. Gremaud:  Flavor of cake you want to make. A rice crispy cake is an option.  Find a picture and attach it to your other planning papers, of the cake you want to attempt. Be sure the cake uses fondant.  Turn in a list of food colors you will need.  Type up your plan on how you will carry out this lab. You have 3-4 days to pull this all together: making the cake, dirty icing it, making the fondant and decorating. Watch Alton Brown’s “Choux Shine” and complete the accompanying worksheet.  Recipes presented in the video will be your lab options. Watch Alton Brown’s “The Art of Darkness II: Cocoa” and complete the accompanying worksheet.  Recipe presented in the video will be your lab. Chapter quiz Chapter review 20 1,2 Unit Test 53 1,2 Points Possible 70 Unit Objective 2 100 70 2 2 **Lab: Cake & Fondant **Lab: Pâte à Choux 70 70 2 2 **Lab: Molten Chocolate Cakes **Lab: Lofthouse Cookies 70 2 ** Lab: Brownies Unit Labs **Lab: Caramel Sauce & Vanilla Ice Cream Your Points