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Cooking/Introduction/Buying bread

Module:I Basic
Techniques:
Skills:Purchasing
Food knowledge:Bread
Equipment & appliances:Knives Boards


Objectives

  1. Purchase, prepare, display and taste a variety of breads.
  2. Build a vocabulary for describing the qualities of ingredients.
  3. Develop internet research skills.
  4. Acquire purchasing experience.
  5. Serve food.
  6. Obtain and react to consumer criticism.


Assignment

Research, purchase, observe and prepare for service with soft boiled eggs, a number of types of commercially produced bread. Serve to other people and ask for their opinions.



Essential reading

Bread

List of breads

Cookbook:Bread


Vocabulary

Crust

Crumb = The interior of baked goods, not the crust; interior texture formed by air cell pockets trapped inside a webbing of starch and protein gelatinized by baking.

Texture





Preparation skills

Download the worksheet for this activity and complete all the sections for preparing and serving soft boiled eggs with bread.


Cooking skills

Weights and measures:

Insert text here.

Methods and techniques

Insert text here.


Equipment and appliances

Bread knives, bread plates, bread boards and bread baskets.

Knowledge of:

Search the internet for bread knives, bread plates, bread boards and bread baskets.

Download and complete the search worksheet and log.

Experience with:

Slice or serve each type of bread in an appropriate manner using any of the above equipment.



Ingredients

Types of bread.

Knowledge of:

Search the internet for references to a variety of types of bread and how it is served and record your findings.

Download and complete the search worksheet and log.

Experience with:

Slice or serve each type of bread in an appropriate manner.

Taste and describe any breads that you use.

  • Look at the crust appearance, look at the crumb, smell the bread, taste a little and chew well. Swallow.
  • Complete a tasting sheet for different types of bread so you have a record for future use.

Name of bread tasted:

Appearance

Crust.How does the bread look on the outside?

Crumb texture and hole structure. How does the bread look on the inside?

Aroma

How does the bread smell?

Taste

How does the bread taste? What is your first impression? What does it taste like after you have swallowed?

Food combinations

With what foods does this bread taste good?



Comment:

Some words which can be used to describe bread:

Appearance - Shape:

Round, batard, oval, long, open cuts, pointy, plump, flat, skinny.

Appearance - Color:

Dark, golden brown, medium brown, deep brown, golden, light yellow, bubbly, shiny, glossy.

Aroma / Smell:

Wheaty, nutty, honey, sweet, herbaceous, fragrant, tangy, sharp, sour, mild, milky, buttery.

Taste & Flavor:

Buttery, sweet, sour, salty, tangy, salty, sharp, wheaty, bland, complex, one-dimensional.

Crumb and crust texture and colour:

Dense, dark, cream coloured, white, pale, large holes, chewy, small, cakey, airy, shiny, even texture crumb, gummy, small, holes, yellow.

Add your own words to the list.


Health and safety

Use the internet to find out if there are any particular health risks or allergies associated with bread or its ingredients.

What are the ingredients of each type of bread that you will be using?

Try an internet search for each ingredient combined with "allergy". e.g.Yeast allergy gave these search results.

What action will you take to prevent harm to your consumers?


Purchasing and budgeting

Visit your local supermarket or bakery and find out which breads they stock and their cost. Purchase bread for your assignment.

Complete a product comparison sheet for bread and decide which you would like to use and if it is within your budget.

If so, add the chosen items to your shopping list.


Presentation

Search various sources for presentation ideas and record your findings on a search worksheet. Use the ideas gained to present your eggs attractively.

Comment:

Google images has some pictures of "boiled eggs" as does Wikimedia Commons. You could upload your own pictures to Wikimedia Commons.



Recording and evaluation

Keep your completed worksheets in a file as a record of your completion of this Activity unit. You can also photograph your cooking as it progresses and when it is completed ready for serving. Invite your consumers to comment on any aspect of the food you have served and if possible make a note of their comments and whether you will make any changes to anything in the future.



Development

Further and background reading:

Insert text here.

More experience:

Insert text here.

Extension activities:

Insert text here.

See also:

Glossary

Conversion tables


References

    Cutting boards

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