Lesson Plan: Using Math and Science for Quality Food (https://txcte.org/resource/lesson-plan-using-math-and-science-quality-food)

Lesson Plan: Using Math and Science for Quality Food

Resource ID

20017

Grade Range

Institutional Organization

Stephen F. Austin State University

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Description (https://txcte.org/resource/lesson-plan-using-math-and-science-quality-food#paragraph-27874)

Description

In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.

Download the lesson plan (https://txcte.org/sites/default/files/resources/documents/Lesson%20Plan%20Using%20Math%20and%20Science%20for%20Quality%20Food_0.docx)

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Lesson Plan: Using Math and Science for Quality Food.docx (https://txcte.org/sites/default/files/resources/documents/Lesson%2520Plan%2520Using%2520Math%2520and%2520Science%2520for%2520Quality%2520Food_0.docx)

Using Math and Science for Quality Food.pptx (https://txcte.org/sites/default/files/resources/documents/Math%2520and%2520Science%2520Quality%2520Food.pptx)

Anticipation-Guide-Math-Science-Quality-Food-Key.pdf (https://txcte.org/sites/default/files/resources/documents/Anticipation-Guide-Math-Science-Quality-Food-Key.pdf)

Anticipation-Guide-Math-Science-Quality-Food.pdf (https://txcte.org/sites/default/files/resources/documents/Anticipation-Guide-Math-Science-Quality-Food.pdf)

Calculating-Bakers-Percentages-Key.pdf (https://txcte.org/sites/default/files/resources/documents/Calculating-Bakers-Percentages-Key.pdf)

Calculating-Bakers-Percentages.pdf (https://txcte.org/sites/default/files/resources/documents/Calculating-Bakers-Percentages.pdf)

Inventory-Quality-Control-Cold-Storage.pdf (https://txcte.org/sites/default/files/resources/documents/Inventory-Quality-Control-Cold-Storage.pdf)

Inventory-Quality-Control-Dry-Storage.pdf (https://txcte.org/sites/default/files/resources/documents/Inventory-Quality-Control-Dry-Storage.pdf)

Inventory-Quality-Control-Miscellaneous.pdf (https://txcte.org/sites/default/files/resources/documents/Inventory-Quality-Control-Miscellaneous.pdf)

Measuring-Success-with-Standardized-Recipes1.pdf (https://txcte.org/sites/default/files/resources/documents/Measuring-Success-with-Standardized-Recipes1.pdf)

Recipe-Standardization-Process.pdf (https://txcte.org/sites/default/files/resources/documents/Recipe-Standardization-Process.pdf)

Science-of-Baking-Key.pdf (https://txcte.org/sites/default/files/resources/documents/Science-of-Baking-Key.pdf)

Science-of-Baking.pdf (https://txcte.org/sites/default/files/resources/documents/Science-of-Baking.pdf)

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Print (https://txcte.org/node/196891/printable/print)