Outline
Time to Accomplish
PrE-orgAnIzEr:
Present protein/starch composition of wheat flour
Present mixing techniques for choux, crêpes and chiffon (for beginners)
Assign homework reading on flour and protein percent
30 minutes
45 minutes-1 hour (prior to class)
45 minutes
LECTurE-LEArnIng ACTIvITIES for STudEn TS:
Review homework (verbal quiz or other assessment)
Students prepare mise en place for product
Chef demonstrates mixing technique for choux, crêpes and chiffon
15 minutes
20 minutes
45 minutes
LAB InSTruCTIonAL METHod:
Students prepare three versions of each product, varying flour type each time
Chef demonstrates panning chiffon batter, piping choux and cooking crêpes during lab period
2 hours, 30 minutes
ASSESSMEn T: (Tasting and sensory analysis tests can be performed the next day.)
Smell, taste and eat three samples of choux cream puffs; chef explains differences, using sample
pâte à choux sensory worksheet for reference
Students work in teams to taste the three crêpe samples; chef guides discussion and findings
Independent of chef, student groups do sensory test on three samples of chiffon
Student teams present their findings to the group
30 minutes
SuMMAr Y ACTIvITY:
Are there any patterns students can detect among the different sample sets?
Can students discover the relationship between protein content of flour and the sensory characteristics of products
that use it?
15 minutes
HoMEWorK:
Students begin a journal on sensory characteristics of baked goods, grouping products by type of flour
Click here
to download the pâte
à choux, crêpes and
chiffon cake recipes that
accompany this lesson,
and for a sample pâte à
choux sensory worksheet.
