In April, students have been working with a living organism in the food room: yeast. Yeast is used in making breads and other dough-based products. Using yeast takes practice and patience, as it can only activate at certain temperatures.
Some of the products students have made so far have been Cinnamon rolls, Pretzels, and Strawberry shortcake. Students throughout the labs were able to make their own decisions on some areas, such as how much glaze went onto the dishes or how many the recipe produced. Many of these labs take up the majority of the class’s time. Some labs took three days, while others only took one.
Many students felt that this unit was one of their favorites, as it contained many sweets for the students to enjoy. This class sits after lunch, available 5th and 6th hour, so it works out well as a “dessert” after lunch.
A student from the 6th hour class, Simone Torres, said, “This class has helped me learn how diverse recipes can be, they might contain the same ingredients but produce completely different products.”
Some also got frustrated throughout this unit, as many of these recipes need to be precise, such as even weighing out the flour and checking the temperature of the water for activating yeast.
If any of these recipes looks appetizing, the Strawberry Shortcake can be found here, the pretzels can be found here, and the Cinnamon Rolls can be found here.
