Quick Breads & Chemical Leaveners Powerpoint for Culinary Arts/Foods Course

Quick Breads & Chemical Leaveners Powerpoint for Culinary Arts/Foods Course

Useful for the 10th-12th
This is a common method of teaching 11th-12th-grade students.

Included: PDF, 23 Pages

This lab and powerpoint bundle can be used to create a family or consumer science course in high school cooking arts.

This powerpoint has 23 slides and covers the following subjects:

Leavening

Baking soda

Baking powder

Quick breads

Dough

Batt

What Characteristics Are Included in Quick Bread?

Common quick breads

Biscuits

The Biscuit Method

Portioning Biscuits

Scones

Muffins

Fritters

Another products made with batters

Crepes

Pate A Choux

Below are other quick bread products I own:

Guided notes

Digital Worksheet

Lab Alternative Assignment

Assignments internationally

Evaluation

Also, you can get it all. Bundle – HereYou can also find lab/recipe suggestions in this book!

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