[Foods and Nutrition II]

The Role of Yeast

Overview:
The students will hypothesize and research the role of yeast in breads. They will see different characteristics of breads from not following the recipe correctly. They will make bread dough using common errors that are made with yeast bread dough recipes.

[9-12] [Week 12: Monday]

Teaching Materials Other Resources/Technology

Four bread loaves -Too much yeast -Too little yeast -Cold water -Not letting yeast rise

Standards/Objectives: (Identify domain & level)

Standard 7: Demonstrate food preparation techniques and nutrition of yeast breads and pastries. Objective 3: Indentify ingredients in yeast breads and their functions Objective 4: Indentify the food science principles of yeast breads Cognitive Domain; Level I: Knowledge

Introduction/Set Induction (1 minute):

Have fresh made bread sitting at the front of the class as the class enters.

Transition (1 minute):
Have the students pass the bread as they go to their seats. Prepare to start learning activity.

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Lesson Body (44 minutes)

Inquiry-Based Instruction PHASE 1: Confrontation with the Problem (5 minutes): Show the students four loaves of bread. Each loaf of bread has something that went wrong during the cooking process that caused it to not turn out properly. Show the loaves one by one. Have the students take note on what is good about the loaf. Then write what appears to be wrong. PHASE 2: Data Gathering-Verification (2 minutes): Next have the students hypothesize about what might have gone wrong with cooking these loaves of bread. PHASE 3: Data Gathering-Experimentation (2 minutes): Break the students into four groups. Each group will go to a cooking lab, and engage in a yeast activity. The activity will be broken up as follows: Group one: Test what happens when you put too much yeast in a bread recipe Group two: Test what happens when you put too little yeast in a bread recipe Group three: Test what happens when you get the yeast too cold in a bread recipe Group four: Test what happens when you let the yeast ride for too little time PHASE 4: Organizing, Formulating, & Explanation (35 minutes): The students will cook the bread. Since this is only a 50 minute class period, the class will cook the bread for the next class period to look at. They will look at results in the next class period. PHASE 5: Analysis of Inquiry Process (10 minutes): Discuss with the students what happened with the bread. How was the bread recipe altered and what was did the alternation cause?

Transition (3 minutes):
Students will clean up their stations and take their seats.

Summary/Closure (1 minute):
Revisit information about the importance and role of yeast in breads.

Assessment/Evaluation:
The students will receive cooking lab participation points. There will be test questions on the unit test regarding the role of yeast in bread recipes.

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Group One: Your group will be experimenting what would happen to a bread loaf if you were to put too much yeast in a bread recipe. Before you begin hypothesize what you think will happen? Will the bread be flat? Fluffy? Dense? After you have discussed and come to a hypothesis as a group, follow the bread recipe below:

BREAD RECIPE: Yield: 1 loaf Ingredients: 2 1/2 cups white all-purpose flour 4 tablespoon yeast 1 tablespoon sugar 1/2 teaspoon salt 1 cup warm-hot water 1/8 cup cooking oil Directions: 1. Put 2 cups of the flour, yeast, sugar and salt into large bowl. 2. Pour in hot water and oil and mix until combined- it will be sticky. 3. Add the remaining flour in increments until dough is no longer sticky. 4. Knead for about 5 minutes until dough is elastic and smooth. 5. Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour. 6. Punch it down 7. Roll piece long enough to fill well oiled loaf pan and leave to rise until dough has reached the rim of the pan. 8. Bake at 400F for 40 minutes.

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

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Group Two: Your group will be experimenting what would happen to a bread loaf if you were to put too little yeast in a bread recipe. Before you begin hypothesize what you think will happen? Will the bread be flat? Fluffy? Dense? After you have discussed and come to a hypothesis as a group, follow the bread recipe below:

BREAD RECIPE: Yield: 1 loaf Ingredients: 2 1/2 cups white all-purpose flour 1/4 tablespoon yeast 1 tablespoon sugar 1/2 teaspoon salt 1 cup warm-hot water 1/8 cup cooking oil Directions: 1. Put 2 cups of the flour, yeast, sugar and salt into large bowl. 2. Pour in hot water and oil and mix until combined- it will be sticky. 3. Add the remaining flour in increments until dough is no longer sticky. 4. Knead for about 5 minutes until dough is elastic and smooth. 5. Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour. 6. Punch it down 7. Roll piece long enough to fill well oiled loaf pan and leave to rise until dough has reached the rim of the pan. 8. Bake at 400F for 40 minutes.

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

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Group Three: Your group will be experimenting what would happen to a bread loaf if you were to use cold water instead of warm in a bread recipe. Before you begin hypothesize what you think will happen? Will the bread be flat? Fluffy? Dense? After you have discussed and come to a hypothesis as a group, follow the bread recipe below:

BREAD RECIPE: Yield: 1 loaf Ingredients: 2 1/2 cups white all-purpose flour 1 tablespoon yeast 1 tablespoon sugar 1/2 teaspoon salt 1 cup cold water 1/8 cup cooking oil Directions: 1. Put 2 cups of the flour, yeast, sugar and salt into large bowl. 2. Pour in cold water and oil and mix until combined- it will be sticky. 3. Add the remaining flour in increments until dough is no longer sticky. 4. Knead for about 5 minutes until dough is elastic and smooth. 5. Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour. 6. Punch it down 7. Roll piece long enough to fill well oiled loaf pan and leave to rise until dough has reached the rim of the pan. 8. Bake at 400F for 40 minutes.

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

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Group Four: Your group will be experimenting what would happen to a bread loaf if you were to not let the yeast rise in a bread recipe. Before you begin hypothesize what you think will happen? Will the bread be flat? Fluffy? Dense? After you have discussed and come to a hypothesis as a group, follow the bread recipe below:

BREAD RECIPE: Yield: 1 loaf Ingredients: 2 1/2 cups white all-purpose flour 1 tablespoon yeast 1 tablespoon sugar 1/2 teaspoon salt 1 cup cold water 1/8 cup cooking oil Directions: 1. Put 2 cups of the flour, yeast, sugar and salt into large bowl. 2. Pour in cold water and oil and mix until combined- it will be sticky. 3. Add the remaining flour in increments until dough is no longer sticky. 4. Knead for about 5 minutes until dough is elastic and smooth. 5. Punch it down 6. Roll piece long enough to fill well oiled loaf pan and leave to rise until dough has reached the rim of the pan. 7. Bake at 400F for 40 minutes.

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

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