Pies and Tarts Guided Notes
Suzanne Kirsche
7 Followers
Grade Levels
9th - 12th
Resource Type
Formats Included
- Word Document File
Pages
10 pages
Suzanne Kirsche
7 Followers
Description
This is a guided notes packet that is designed for the pies and tarts chapter in the "Food for Today" book, 9th edition. It could also be used as a stand-alone guided notes for a lecture. Topics covered include the types of pies, mixing pastry dough, rolling pastry dough, functions of the ingredients in pastry dough, thickeners for fillings, one-crust pies, two-crust pies, blind baking a pie shell, docking pie shells, fluting a crust, the difference between tarts and pies, making a turnover, making a tart. Also, almost 50 questions are included as study questions.
Total Pages
10 pages
Answer Key
N/A
Teaching Duration
1 hour
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