For your practical final, you will prepare a yeast bread product from a particular culture. It may be from another part of the world, an ethnic recipe, or from a particular region of the United States. All recipes must be first approved by Mrs. Stange.
For some of your recipes, it will require at least 2 hours of rising time---that amount can be shortened by using quick rising yeast in place of active dry yeast. What are the benefits of this? How will you determine how to do this substitution? Log on to http://whatscookingamerica.net/Bread/yeastbreadtip.htm
to determine the answers to this question. Before you change your recipe, make sure you check with Mrs. Stange so you have made the correct conversions!
Once your recipe has been approved, you will need to determine the steps and time necessary to prepare your recipe. You are allowed two class days to prepare the product, but all preparation and cleanup must be completed by the end of class. You may start early by coming in before school or during breakfast break, but not during another class period. Good planning and organization will help you finish the lab experience in the time allowed. One day should be sufficient, especially if you are utilizing quick-acting yeast that will enable you to only need 10-15 minutes of rest time for the first rise of your bread.
You will need to turn in the following to Mrs. Stange by the end of the class period-look for the tabs:
Recipe (no tab, you will need to type or copy your recipe and be sure to include the source of the recipe)
Background on your product/poster
You will find each of these in the next tab pages. Complete them and copy them in a word document. Then print them and hand them in before you leave today. If you are absent the day this is assigned, you will need to e-mail these to Mrs. Stange at firstname.lastname@example.org. If you need to cook both days, I must have the information so I can go to the grocery store on Saturday as Fareway is not open on Sunday.
PLEASE NOTE: THIS IS PART OF YOUR FINAL TEST GRADE. YOU ARE GRADED MORE ON THE PROCESS AND YOUR LAB WORK THAN THE PRODUCT ITSELF. I would advise that you take the time to try out the recipe at home so you are familiar with how the recipe works and can trouble-shoot any problems you might have completing on time. Plus, you can get extra credit by filling out the yellow extra credit sheet and bringing in a picture or sample of your product!
The rubric was shared with you the day of the assignment. Please attach it to your work when you turn it in.