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El Día de los Muertos Pan de Muertos. Homework – Seperate sheet Bring in next lesson. Focus Practical Task Pan de Muertos. Next lessons Project Bongo Activity (no money) Remember homework. Starter . The recipe is too much mixture we only need half of it.

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focus practical task pan de muertos

Homework – Seperate sheet

Bring in next lesson

Focus Practical TaskPan de Muertos

Next lessons

Project Bongo Activity (no money)

Remember homework

starter
Starter
  • The recipe is too much mixture we only need half of it.
  • What quantities are needed.
  • Record these on the recipe sheet which you will use during the lesson.
to gain a level 4 5 you must
To gain a level 4 + 5 you must:
  • For L5 - all L4 plus
  • L5c
  • Organise your table in a logical manner throughout your making
  • L5b
  • Work within the time of the lesson
  • Work with precision at all stages
  • L5a
  • Produce a quality finish on your product
  • Work mostly independently with the minimum of help from others
  • L4c
  • Complete your mise en place
  • Set up your work area so you are ready and able to cook.
  • L4b
  • Following the recipe
  • Work with accuracy when weighing out, cutting, measuring and mixing.
  • Be totally involved in clearing up at the end of the session as a team member.
  • L4A
  • Show good hygiene and safety awareness
  • Begin to work with independence.
slide5

Learning Objectives

  • Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread.
  • Understand the terms kneading and proving.
  • Explain the role of Yeast.
  • Lesson Outcome
  • By the end of the lesson you will show learning on;
  • Making achieve skills for level 4c, 4b,4a.
  • Weigh and measure accurately
  • Work with a range of processes – rubbing in, kneading & proving.
  • Produce a final bread productuse prior learning from other subjects.
  • Explain what the ingredients do – especially yeast
slide6

L4c

Mise- en place

  • Jumper off
  • Stools away
  • Hair tidied back
  • Wash hands
  • Apron on
  • Hot water in sink
  • Clean tables

8 Point Start– Getting ready to go!!

  • Read recipe
to gain a level 4 5 you must1
To gain a level 4 + 5 you must:
  • For L5 - all L4 plus
  • L5c
  • Organise your table in a logical manner throughout your making
  • L5b
  • Work within the time of the lesson
  • Work with precision at all stages
  • L5a
  • Produce a quality finish on your product
  • Work mostly independently with the minimum of help from others
  • L4c
  • Complete your mise en place
  • Set up your work area so you are ready and able to cook.
  • L4b
  • Following the recipe
  • Work with accuracy when weighing out, cutting, measuring and mixing.
  • Be totally involved in clearing up at the end of the session as a team member.
  • L4A
  • Show good hygiene and safety awareness
  • Begin to work with independence.
pan de muertos1
Pan de Muertos

Equipment

Mixing bowl - Tazón

Wooden spoon – cuchara de palo

Tablespoon & teaspoon

Knife - cuchilla

Jug - Jarra

Flour dredger

Baking tray – lightly greased

Cooling tray

Palette knife - espátula

Remember;

Keep your equipment tidy on the worktop

pan de muertos2
Pan de Muertos

By the end of the lesson you will be able to;

Measure accurately using scales = level 4

Ingredients

  • 200g Strong plain flour
  • 25g Margarine
  • Pinch salt
  • 1tsp Yeast
  • 125mls Warm Water

Strong flour = Harinafuerte

Tablespoon of olive oil = Cucharasopera de aceite de oliva

Pinch of salt = Pizca de sal

Teaspoon of yeast = Unacucharadita de levadura

Warm water = Agua caliente

Key Words;

Scales, ingredients, weigh, accuracy

pan de muertos3
Pan de Muertos

Keywords;

Preheating

  • Preheat the main oven to 200°C or gas mark 7.

Remember;

Ovens can be dangerous – use them safely

pan de muertos4
Pan de Muertos

Key Words;

Yeast

Organism

Carbon Dioxide

Dough

Proving

Yeast

  • Even though we use it dry, it is a living organism.
  • What do living things need to grow?
      • Time
      • Temperature (warm)
      • Food
      • Moisture
  • With these conditions, it produces a gas called carbon dioxide which makes the dough rise.
  • The time we allow for this rising to take place is called proving.

Handy hint to remember conditions;

T, T, F, M

pan de muertos5
Pan de Muertos

Method

  • Put the flour, yeast & salt into a mixing bowl.
  • Add the margarine, cut up, rub into the flour.
  • Add half the water, bind together using the knife.
  • Add more water, a little at a time until a dough forms.
  • Lightly flour the table.
  • Knead the dough for 5 minutes until soft & stretchy.
pan de muertos6
Pan de Muertos

Kneading dough

Kneading the dough releases stretchy proteins called “gluten”. They form a criss-cross network inside the dough, which traps the carbon dioxide as it is released by the yeast.

  • Key Words;
  • Kneading
  • Gluten
  • Dough
  • Carbon dioxide
pan de muertos7
Pan de Muertos
  • Shape the dough into a Pan de Muertos
  • Place onto greased baking tray.
  • Cover lightly with greased cling film & place in top oven to prove for 20 minutes.
pan de muertos8
Pan de Muertos
  • Wash dishes & tidy up workstations
  • 10 minutes to wash & tidy up while your bread is proving –
  • work as a team;
  • 1 wash (including the worktops),
  • 2 dry,
  • 1 puts away
  • Sinks need to “sparkle”
pan de muertos9
Pan de Muertos

When your Pan de Muertos has approximately doubled in size;

  • Remove towel.
  • Cook in main oven for 15-20 minutes until golden brown.
  • Test if it is cooked by tapping the base – it should sound hollow.
  • Leave to cool on a cooling tray
to gain a level 4 5 you must2
To gain a level 4 + 5 you must:
  • For L5 - all L4 plus
  • L5c
  • Organise your table in a logical manner throughout your making
  • L5b
  • Work within the time of the lesson
  • Work with precision at all stages
  • L5a
  • Produce a quality finish on your product
  • Work mostly independently with the minimum of help from others
  • L4c
  • Complete your mise en place
  • Set up your work area so you are ready and able to cook.
  • L4b
  • Following the recipe
  • Work with accuracy when weighing out, cutting, measuring and mixing.
  • Be totally involved in clearing up at the end of the session as a team member.
  • L4A
  • Show good hygiene and safety awareness
  • Begin to work with independence.
pan de muertos assessment
Pan de Muertos - Assessment

Peer assess first:

Using the making levels descriptor sheets:

* what skills do you believe your peer is very good at?

Now put W to identify 2 wishes. What will you need to do? Be prepared to explain.

  • Hand back the sheet to your partner.
  • Do you agree - * and 2 wish the sheet.
  • At the bottom write what you need to do to improve when making.
slide20

Learning Objectives

  • Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread.
  • Understand the terms kneading and proving.
  • Explain the role of Yeast.
  • Lesson Outcome
  • By the end of the lesson you will show learning on;
  • Making achieve skills for level 4c, 4b,4a.
  • Weigh accurately using scales.
  • Work with a range of processes – rubbing in, kneading & proving, to produce a final bread product.
  • Explain what the ingredients do – especially yeast
focus practical task pan de muertos1

Homework – Seperate sheet

Bring in next lesson

Focus Practical TaskPan de Muertos

Next lessons

26/11/2013 Written work– EXAM in this room.

10/12/2013 – Making for Yr 7 Bongo project

Remember homework

slide22

PLENARY

Today I have learnt that…..

Before this lesson I could already…..

Now I can also…..

The most important thing I learned today is…..

I have found out several things on the topic of….

Firstly I found out that…..

Furthermore, I found that…..

One thing I need to remember from today’s lesson is that…..

THINK AND BE READY TO ANSWER

I did not know how to….

.....but now I can…

It was successful when I…..

Today I have tried to…..

pan de muertos10
Pan de Muertos

Extension Activity

  • Think about other types of bread & where they come from.
  • Make a list of as many different types of bread products available, and their country of origin.