Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.02

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. The Evolution of Bread
  4. The Structure of Flour
  5. What is Yeast?
  6. Chemical Leaveners
  7. Maillard Reactions
  8. Breads
  9. Teaching Strategies
  10. Classroom Activities
  11. Endnotes
  12. Readings
  13. Appendix – Implementing District Standards

The Chemistry of Baking Bread

Carol P. Boynton

Published September 2017

Tools for this Unit:

Teaching Strategies

Experiential Learning: The major strategy for this unit is to engage the students in hands-on learning. I want them to be actively participating as inquisitive scientists. The cooking activities are designed to be exploratory for the students so they are engaged in the enjoyment of the process as well as the products, the breads we bake.

Differentiated Instruction: The students will use a variety of approaches, working sometimes individually and sometimes in small groups, determined by the complexity of the activity. Because these are young children with variance in levels and background, guidance and pacing is adjusted to ensure that all students are engaged and active throughout the learning experiences. Students will have opportunities work with a variety of peers as they explore chemical reactions as we bake a variety of breads.

Cooperative Learning: The students will be given opportunities to work as cooperative groups to complete assignments and activities. This strategy will allow students to work collaboratively taking on various roles necessary to complete the experiments and journal work, with a focus on success for all. A culminating activity will be the “publication” of our classroom recipe book of breads from our families and cultures to share with all our families and with students throughout the school.

Comments:

Add a Comment

Characters Left: 500

Unit Survey

Feedback