Seminar 1 + Breads / Grains (3 units)
1. Print or save a copy of the Culinary 1 syllabus. This will allow YOU to keep track of the work you already have completed, and which lessons / labs you still need to complete! If you already started the course in-person (before shifting to online), contact Mrs. Marcell to learn which units you've already earn and completed.
2. Watch the YouTube video posted below.
3. Contact Mrs. Marcell via email with any questions,
or to submit homework photos / assignments.
kimberly_marcell@gfps.k12.mt.us
2. Watch the YouTube video posted below.
3. Contact Mrs. Marcell via email with any questions,
or to submit homework photos / assignments.
kimberly_marcell@gfps.k12.mt.us
| culinary_1_syllabus.pdf |
Breads / Grains Video Questions
1. Why is whole grain flour more nutritious for you? What does it include that white, processed flour does not?
2. There are 4 ingredients that are present in EVERY bread recipe, regardless of flavor...
what are those 4 ingredients?
3. Which ingredients causes the rise in bread dough when it releases gasses during rising and baking?
1. Why is whole grain flour more nutritious for you? What does it include that white, processed flour does not?
2. There are 4 ingredients that are present in EVERY bread recipe, regardless of flavor...
what are those 4 ingredients?
3. Which ingredients causes the rise in bread dough when it releases gasses during rising and baking?