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 II |
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Review of basic baking information
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Safety and sanitation
The learner will be able to
identify safe and sanitary practices when handling foods.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B, F 11.3.12.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. B, F 11.3.12.F |
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Equipment
The learner will be able to
identify and explain the use and care of equipment, apply proper use and care in the lab.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B, F 11.3.12.F |
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Measurement
The learner will be able to
describe and practice the process of measuring liquid and solid ingredients.
| Strand |
Scope |
Source |
| Techniques |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B, F 11.3.12.F |
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Equivalents
The learner will be able to
state the equivalent for frequently used measurements.
| Strand |
Scope |
Source |
| Techniques |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B, F 11.3.12.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. B, F 11.3.12.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 |
| Techniques |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B, F 11.3.12.F |
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Guidelines for cooking with milk
The learner will be able to
demonstrate guidelines for cooking with milk, including scalding, and thickening.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Thickeners
The learner will be able to
analyze and use thickeners (gelatin, tapioca, cornstarch, flour).
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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High-quality milk products
The learner will be able to
evaluate high-quality milk-based food products.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Pudding/custard
The learner will be able to
differentiate between pudding and custard and the preparation methods.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Milk-based food preparation
The learner will be able to
plan, prepare and evaluate a milk-based product.
| Strand |
Scope |
Source |
| Preparation methods |
Master |
AVON GROVE HIGH SCHOOL(a) |
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Foam-based food products
The learner will be able to
characterize and produce high-quality foam-based products (meringe, mousse, souffle).
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Egg foam production
The learner will be able to
demonstrate the process of separating and beating egg whites to create an egg white foam.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Emulsions
The learner will be able to
analyze emulsions.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Foam stages
The learner will be able to
describe the stages of beaten egg whites: frothy, soft peak, and stiff peak.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Meringues
The learner will be able to
apply principles of egg foam production to uses for soft and hard meringues.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Factors affecting foams
The learner will be able to
analyze the effect of temperature, beating time, fat, acid and sugar on egg foams.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Folding
The learner will be able to
demonstrate the folding process for combining air-filled ingredients.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Foam-based food preparation
The learner will be able to
plan, prepare and evaluate a foam-based food product.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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High-quality quickbreads
The learner will be able to
characterize high-quality quickbreads.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Methods of mixing
The learner will be able to
describe methods of mixing quickbreads and explain the relationship between preparation techniques and quickbread product.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Mixtures
The learner will be able to
match quickbread mixtures, pour or drop batter, or soft dough, with finished baked products.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Kneading
The learner will be able to
practice the quickbread kneading process.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Adding optional ingredients
The learner will be able to
demonstrate the method used to add fruits to batters and doughs.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Puff paste
The learner will be able to
describe the puff paste method of mixing.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Quickbread food preparation
The learner will be able to
plan, prepare and evaluate a quickbread food product: scones, fruit-filled muffins, coffeecake, fritters.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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High-quality yeast breads
The learner will be able to
characterize high-quality yeast breads.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Preparation methods
The learner will be able to
demonstrate kneading, proofing, punching down, pan-proofing, and docking.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Chemical changes in yeast breads
The learner will be able to
explain fermentation, oven spring and elasticity.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Gluten
The learner will be able to
relate gluten formation to yeast breads.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Temperature and ingredients
The learner will be able to
analyze the factors (temperature and ingredients) that affect the activation of yeast cells.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Dough preparation
The learner will be able to
demonstrate methods of yeast dough preparation: straight dough, sponge and batter.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Sweet rolls
The learner will be able to
state the ingredients used in the preparation of sweet rolls.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Yeast bread preparation
The learner will be able to
plan, prepare and evaluate yeast bread: English muffins, bagels, whole-wheat bread, sweet rolls.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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High-quality pastry
The learner will be able to
characterize high-quality pastry, crumb crusts, fillings and toppings.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Preparation methods
The learner will be able to
demonstrate cutting in, rolling out, fluting, crimping, docking and pre-baking.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Chemical changes
The learner will be able to
relate inhibition of gluten formation to high-quality pastry.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Fillings
The learner will be able to
differentiate between the fresh fruit method and the hot juice method of preparing pie fillings.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Tenderness and flakiness
The learner will be able to
analyze the factors that determine tenderness and flakiness in pastry.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Double-pan
The learner will be able to
describe the double-pan method of preparing a pre-baked pie crust.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Ingredients
The learner will be able to
explain the purpose of each of the ingredients used in making a pie crust.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Pastry preparation
The learner will be able to
plan, prepare and evaluate tarts, lattice crust pie, and chiffon pie.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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High-quality cakes
The learner will be able to
characterize high-quality shortened and un-shortened cakes (foam, chiffon, sponge, pound).
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Types of cakes
The learner will be able to
match ingredients, preparation methods, cooking and cooling methods for different types of cakes.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Mixing methods
The learner will be able to
demonstrate the conventional and folding methods for mixing cakes.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Finishes
The learner will be able to
choose appropriate finishes for cakes.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cake pans
The learner will be able to
analyze characteristics and preparation of cake pans.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Egg white stability
The learner will be able to
analyze the factors that add stability to egg whites.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Functions of ingredients
The learner will be able to
explain the purpose of each of the ingredients used in making cakes.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cake pans
The learner will be able to
analyze and apply cake pan placement during baking.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cooling
The learner will be able to
explain how to check a cake at completion of baking time and state the length of time that different types of cakes should cool in the pan.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cake preparation
The learner will be able to
plan, prepare and evaluate cakes:Bundt, pound and chiffon or angel.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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High-quality cookies
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, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Mixture consistency
The learner will be able to
match mixture consistency to types of cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Ingredients
The learner will be able to
compare the ingredients proportions to those of cakes.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Baking sheet characteristics
The learner will be able to
relate baking sheet characteristics to finished appearance of cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Storage
The learner will be able to
explain storage methods for soft and crisp cookies.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Meringues
The learner will be able to
give an example of a cookie that contains beaten egg whites.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Options
The learner will be able to
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, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cooling
The learner will be able to
state the length of time that cookies should cool on the pan.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12.F, 11.2.9 C, 11.2.12 C |
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Cookie preparation
The learner will be able to
plan, prepare, and evaluate cookies: drop, shaped, bar, rolled, pressed, or refrigerator.
| Strand |
Scope |
Source |
| Preparation |
Master |
AVON GROVE HIGH SCHOOL(a) |
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