Dough Sculpting 101 - Lesson Plan Volume 33

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Grades 6-8.

Students will…

  • Review the history and current consumer market for soft pretzels.
  • Read soft pretzel recipe directions, organize tools and ingredients (mis en place), accurately measure and produce soft pretzels.
  • Calculate and compare unit costs of similar commercially sold and lab-prepared soft pretzels using retail package labels, package net and unit weight, the recipe net baked weight and ingredient costs.
  • Locate and contrast Nutrition Facts labels on commercially and lab-prepared soft pretzels, adjusting to equalize portion net weights to fairly compare sodium, whole grain, fat, and calories.
  • Determine if lab-prepared soft pretzels meet Smart Snack guidelines for sale in school hours.

Item Weight: 0
Age: 11 yrs. - 13 yrs.
Career & Technical Education: Hospitality
Grade: 6 - 8
School Type: Middle School
Lesson Plan: CTE
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