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    Week 9 Batter and Dough

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    umohama34

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    © All Rights Reserved
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    Week 9 Batter and Dough

    Uploaded by

    umohama34
    20 views3 pages

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views3 pages

    Week 9 Batter and Dough

    Uploaded by

    umohama34

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 3

    Topics: Batters and Doughs

    Slide 1: Starter Activity


     Title: Starter Activity
     Content:
    o “What are some foods that you think are made from batter or
    dough?”
    o Have students share examples (e.g., pancakes, bread) and discuss
    the differences between batter and dough.
    o Discuss how batters and doughs vary in texture and thickness, and
    why those differences matter for cooking.

    Slide 2: Lesson Objectives


     Title: Lesson Objectives
     Content:
    1. Identify and differentiate types of batters and their uses.
    2. Explore various dishes that utilize batter.
    3. Understand the properties of doughs and their applications in
    cooking.
     Note: These objectives outline the key areas of learning for batters and
    doughs in culinary applications.

    Slide 3: Main Content – Types of Batters


     Title: Types of Batters
     Content:
    o Thin (Pouring) Batter: Used for lighter dishes like crepes and
    pancakes; runny consistency allows for easy pouring.
    o Thick (Coating) Batter: Thicker consistency, used for coating food
    items before frying, such as tempura or fish.
     Note: Explain how each type of batter’s thickness impacts the texture and
    use in cooking, with examples of dishes for each type.

    Slide 4: Uses of Batters


     Title: Uses of Batters
     Content:
    o Pancakes and Crepes: Thin batter provides a light, flexible
    texture.
    o Fried Foods: Thick batters are used to coat and protect food during
    frying, resulting in a crispy outer layer.
    o Yorkshire Pudding: A thin batter that rises when baked, creating a
    puffy, airy texture.
    o Waffles: Uses a batter that includes a leavening agent to create a
    crispy, structured exterior.
     Note: Highlight specific examples to show how batter is essential to
    creating different textures and flavors in dishes.

    Slide 5: Introduction to Doughs


     Title: Understanding Doughs
     Content:
    o Definition: Dough is a thick, malleable mixture typically made of
    flour and water, with varying ratios depending on the type.
    o Types of Doughs:

     Bread Dough: Contains yeast or sourdough starter, used for


    leavened breads.
     Pastry Dough: High-fat content, used for flaky pastries like
    pies and tarts.
     Pizza Dough: Includes a moderate amount of yeast and is
    stretchy, giving it a chewy texture.
    o Other Dough-Based Dishes: Include cookies, pasta, and
    dumplings.
     Note: Differentiate dough from batter, focusing on its thicker texture and
    versatile uses in baking and cooking.

    Slide 6: Assignment
     Title: Assignment
     Content:
    o Task 1: Create a comparison chart listing the types of batters and
    doughs, their main ingredients, and examples of dishes.
    o Task 2: Choose a dish that uses batter and a dish that uses dough,
    and explain how each method affects the final texture.
    o Task 3: Experiment with making a simple batter (e.g., pancake) or
    dough (e.g., pizza), document the steps, and describe how the
    ingredients come together to form the final product.

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