El Día de los Muertos

Pan de Muertos

Focus Practical TaskPan de Muertos

Next lessons Project Bongo Activity (no money)

Remember homework

Homework – Seperate sheetBring in next lesson

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: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.

For L5 - all L4 plusL5c• 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

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 OutcomeBy 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 product use prior learning from other subjects.• Explain what the ingredients do – especially yeast

•Jumper off

8 Point Start– Getting ready to go!!

•Hair tidied back

· Hot water in sink

•Wash hands

•Clean tables

•Read recipe

•Apron on

•Stools away

Mise- en place

L4c

Pan de Muertos

To gain a level 4 + 5 you must: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.

For L5 - all L4 plusL5c• 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

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 Muertos

Ingredients 200g Strong plain

flour 25g Margarine Pinch salt 1tsp Yeast 125mls Warm

Water

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

Measure accurately using scales = level 4

Key Words;Scales, ingredients, weigh, accuracy

Strong flour = Harina fuerte Tablespoon of olive oil = Cuchara sopera de aceite de olivaPinch of salt = Pizca de sal Teaspoon of yeast = Una cucharadita de levadura

Warm water = Agua caliente

Pan de Muertos

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

Remember;Ovens can be

dangerous – use them safely

Keywords;

Preheating

Pan de MuertosYeast 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.

Key Words;Yeast

OrganismCarbon Dioxide

DoughProvingHandy hint

to remember conditions; T, T, F, M

Pan de MuertosMethod 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 MuertosKneading doughKneading 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 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 Muertos

Wash dishes & tidy up workstations10 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 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 must: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.

For L5 - all L4 plusL5c• 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

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.

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 OutcomeBy 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 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

Homework – Seperate sheetBring in next lesson

THINK AND BE READY TO ANSWER

Today I have learnt that…..

Before this lesson I could already…..Now I can also…..

The most important thing I learned today is…..

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

I have found out several things on the topic of….Firstly I found out that…..Furthermore, I found that…..

I did not know how to…......but now I can…

Today I have tried to…..

It was successful when I…..

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.