Baking Ingredients And Its Substitution Lesson Plan for 11th Grade Students

Topic: Baking Ingredients and its Substitution

Objectives & Outcomes

• Students will be able to identify and list the fundamental ingredients required for baking.
• Students will be able to identify and substitute for missing or unavailable ingredients in a given recipe.

Materials

• List of fundamental baking ingredients (e.g. flour, sugar, butter, eggs, baking powder)
• Recipe for basic cookies or another baked good
• Measuring tools (e.g. cups, spoons, scales)
• Alphabetical listing of baking ingredients (for independent practice)

Warm-Up

• Have students review the list of fundamental baking ingredients and ask them to recall what each ingredient is used for in baking.
• Ask students to share any experiences they have had with missing or unavailable ingredients in a recipe.

Direct Instruction

• Introduce the concept of substitution, explaining that it is the process of replacing one ingredient with another that has similar characteristics or functions in a recipe.
• Provide examples of common substitutions, such as swapping honey for sugar, whole-wheat flour for all-purpose flour, or whole milk for skim milk.
• Highlight the importance of reading the recipe thoroughly and understanding the role of each ingredient in the final product before making any substitutions.

Guided Practice

• Divide the class into small groups and provide each group with a recipe for a baked good, such as a loaf of bread or a batch of cookies.
• Have the groups review the recipe and identify any substitutions that could be made to make the recipe healthier or easier to make.
• Have the groups present their revised recipes to the class and discuss the reasons for their substitutions.

Independent Practice

• Provide each student with a small list of common baking ingredients and a recipe for a baked good.
• Have the students identify any possible substitutions for the ingredients listed and determine whether any of the substitutions would be suitable for the recipe.
• Have the students present their findings to the class.

Closure

• Review the importance of using the correct amount and type of ingredients when baking.
• Remind the students of the importance of proper weigh-ing and measuring when baking.

Assessment

• Observe students during the baking practice to check their understanding and use of ingredients.
• Review the students' baking products to check if they were able to use the correct amount and type of ingredients.
• Administer a quiz to assess the students' understanding of the topic.