In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
Description
Documents
Lesson Plan: Using Math and Science for Quality Food.docx
Using Math and Science for Quality Food.pptx
Anticipation-Guide-Math-Science-Quality-Food-Key.pdf Anticipation-Guide-Math-Science-Quality-Food.pdf Calculating-Bakers-Percentages-Key.pdf Calculating-Bakers-Percentages.pdf Inventory-Quality-Control-Cold-Storage.pdf Inventory-Quality-Control-Dry-Storage.pdf Inventory-Quality-Control-Miscellaneous.pdf Measuring-Success-with-Standardized-Recipes1.pdf Recipe-Standardization-Process.pdf Science-of-Baking-Key.pdf Science-of-Baking.pdf