Index
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Family and Consumer Sciences
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© 2004 by
Avon Grove School District
and
Scantron Corporation.
All Rights Reserved.
Made with
Curriculum Designer by
Scantron Corporation
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Avon Grove School District |
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Avon Grove Family and Consumer Sciences |
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Family and Consumer Sciences - Baking I |
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Teamwork
The learner will be able to
cooperate with team members in preparing and evaluating food products.
| Strand |
Scope |
Source |
| Cooperation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Introduction to the Kitchen
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Safety and sanitation
The learner will be able to
identify safe and sanitary practices when handling food.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Accident prevention
The learner will be able to
explain how to prevent accidents in the foods laboratory.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Equipment
The learner will be able to
identify and explain the use and care of equipment.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Measuring techniques
The learner will be able to
explain the importance of using the appropriate equipment.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Measuring
The learner will be able to
describe the process of measuring liquid, dry and solid ingredients.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Equivalents
The learner will be able to
state the equivalent for frequently used measurements.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Ingredients
The learner will be able to
classify ingredients.
| Strand |
Scope |
Source |
| Ingredients |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Abbreviations
The learner will be able to
recognize and use the abbreviations for teaspoon, tablespoon, cup, pint, quart, gallon, ounce and pound.
| Strand |
Scope |
Source |
| Ingredients |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Muffins
The learner will be able to
describe and apply the muffin method of mixing quickbreads.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Biscuits
The learner will be able to
describe and apply the biscuit method of mixing quickbreads.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Loaf quickbread
The learner will be able to
analyze and apply the appropriate method of mixing a loaf quickbread.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Kneading quickbreads
The learner will be able to
practice quickbread kneading process.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Consistency
The learner will be able to
differentiate between a dough and a batter.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Quality
The learner will be able to
evaluate quickbread quality based on taste, appearance, and texture.
| Strand |
Scope |
Source |
| Mixing methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Yeast bread
The learner will be able to
define and demonstrate kneading, proofing, punching down, pan-proofing, and docking.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Yeast-raised rolls
The learner will be able to
demonstrate shaping yeast rolls.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Sweet-yeast raised products
The learner will be able to
analyze the factors (temperature and ingredients) that affect the activation of yeast cells.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Quality
The learner will be able to
evaluate high-quality yeast bread products.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Fermentation
The learner will be able to
explain fermentation.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Gluten
The learner will be able to
relate gluten formation to high-quality yeast breads.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Custard pie
The learner will be able to
define and demonstrate cutting in, rolling out, fluting, docking, and pre-baking.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Fruit-filled pie
The learner will be able to
evaluate high-quality pastry and filling based on taste, texture and appearance.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Cream pie
The learner will be able to
demonstrate thickening a milk-based filling.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Double Crust
The learner will be able to
explain and demonstrate prevention of overbrowning using pie tape.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Quality
The learner will be able to
analyze and evaluate the factors that determine tenderness and flakiness in pastry.
| Strand |
Scope |
Source |
| Evaluation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Gluten
The learner will be able to
relate inhibition of gluten formation to high-quality pastry.
| Strand |
Scope |
Source |
| Evaluation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Shortened cake
The learner will be able to
define and demonstrate the conventional method for mixing cakes.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Filled cake
The learner will be able to
prepare a filled cake, either cake roll or Boston cream pie.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Decoration
The learner will be able to
plan and execute a decorated cake.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Cake types
The learner will be able to
distinguish between shortened and unshortened cakes.
| Strand |
Scope |
Source |
| Categories |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Toppings
The learner will be able to
differentiate and evaluate glazes and frostings.
| Strand |
Scope |
Source |
| Categories |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Un-shortened cakes
The learner will be able to
explain the folding method of mixing, and analyze the factors that stabilize egg whiltes.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Finishes
The learner will be able to
select appropriate finishes for cakes.
| Strand |
Scope |
Source |
| Categories |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Pans
The learner will be able to
relate the characteristics of cake pan to the finished appearance of the cake.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Racks
The learner will be able to
state the purpose of cooling racks and explain the proper procedure for cooling a cake.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Varieties
The learner will be able to
identify varieties of cakes: foam, chiffon, sponge, pound, sheet, layer, petit fours, cake rolls, and filled cakes.
| Strand |
Scope |
Source |
| Categories |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Testing
The learner will be able to
explain and demonstrate method of testing a cake for doneness.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Types
The learner will be able to
identify types of cookies: bar, dropped, pressed, refrigerator, rolled, and shaped.
| Strand |
Scope |
Source |
| Categories |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Preparation
The learner will be able to
prepare and evaluate three different types of cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Equipment
The learner will be able to
compare baking sheet characteristics to the finished appearance of cookies.
| Strand |
Scope |
Source |
| Equipment |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F |
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Consistency
The learner will be able to
compare the consistency of mixtures to types of cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Ingredients
The learner will be able to
compare ingredient proportions of cookies to cakes, and list optional ingredients for cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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Quality
The learner will be able to
evaluate high-quality cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, G. |
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