Lesson Plan Originally Created By:
joan ivarson
1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
Part of Unit: Bakery, Cakes and Pastry
Lesson Plan Overview / Details
The students will learn and explore all the who, what, where, when, why and hows of pretzels. Covering the history, the science, interesting information, to the preparation of a pretzel. Information on yeast, pH in foods, and mustard will also be covered.
Lesson Time
- Two Class Periods
- 50 Minutes
Standards
California Career and Technical Education Standards
- HTR.A.A3.1 Know industry-recommended standards for personal grooming and hygiene.
- HTR.A.A8.1 Understand important chemical and physical changes that occur during food prepar...
- HTR.A.A8.2 Know terminology, methods, and equipment used in the food science and technology...
- HTR.A.A8.3 Practice safe laboratory and equipment use and maintenance procedures.
California Academic Content Standards (Reinforced)
- ELA.9-10.R.CAGT.2.6 Demonstrate use of sophisticated learning tools by following technical direction...
2
Objectives and Goals
The students will learn the history and information and various facts about pretzels.The students will learn what yeast is and see how it works.The students will learn and see how gluten is formed and its use in pretzel making.The students will learn what is pH and its relationship to foods, and in making pretzels. The students will learn and see ways to make pretzels.The students will learn interesting facts about mustard and how it is made. The students will prepare a pretzel.
Activities in this Lesson
- Pretzel Logic - Hooks / Set
TEACHER NOTE: Have a computer and projector ready for this activity. Use a large white board to write your daily agenda for the students to see and read as they enter the room so they will know what the lesson is for the day and what is expected from them. Anything that needs to be turned in that day put a big red check next to it, such as the PRETZEL LOGIC WORKSHEET.
AGENDA
PRETZEL LOGIC WITH ALTON BROWN
THE WHO, WHAT , WHEN , WHERE, WHY, AND HOW OF PRETZELS
* PRETZEL LOGIC WORKSHEET
Ask the students : How many of you have eaten, made, or have seen pretzels being made at a fair, or the mall?
Today we will be watching Good Eats with Alton Brown on Pretzel Logic. Make sure you pay very close attention because he talks quickly and has lots of good information. He also cracks lots of great jokes, but you need to listen closely or you will miss them. After we finish the video we will be completing a worksheet to review what we have learned.
Show videos:
http://www.youtube.com/watch?v=CZR_evWiDbY - PRETZEL_LOGIC_WITH_ALTON_BROWN_worksheet.doc [ Download ] Worksheet in Word
- Good Eats S11E2 Pretzel Logic (1_2).mp4 [ Watch Video ] [ Download Original Video ] Good Eats with Alton Brown on Pretzel Logic
- Good Eats S11E2 Pretzel Logic (2_2).mp4 [ Watch Video ] [ Download Original Video ] Good Eats with Alton Brown on Pretzel Logic
- Activity #2 - Check Understanding
Handout worksheet: Pretzel Logic with Alton Brown, see below.
Name_____________________ Period_____
PRETZEL LOGIC WITH ALTON BROWN
Who, What, When Where, Why & How
Write in the correct answer in each blank choosing from the following words:
“Little Reward” 24” Acidic Alkaline American Bagels Baking Soda Baldies Bush Child Eat
Egg Factory Fermentation Fungi Gas Gluten Hard Jars Monk Neutral Philadelphia
Prayers Salt Seeds Soft Tare Vinegar Yeast
The first pretzel was invented in 610 AD by a __________ in Aostia in the Italian Alps.
The Monk developed the pretzel as a reward for kids that properly learned their __________ .
The pretzel shape resembles the folded arms of a praying __________.
_________ is a symbol of Purity.
He called the pretzel Pretzola, which in Italian means __________ __________.
Pretzels are still popular and get respect in Bavaria and __________,the City of Brotherly Love.
In Philly they _______ 12 times the national average.
The average __________consumes two pounds of pretzels per year. In Philadelphia it’s more than 20 pounds.
Saltless pretzels are called________.
The _________ pretzel is still the true pretzel. They are soft, glossy, brown, smooth, the salt stands proud, bread inside, soft yet chewy, warm and inviting.
! package of _________= 2 1/2 teaspoons
Yeast are _________. Their Latin name is Saccharomyces cerevisiae which means sweet beer mold. Yeast was named before the Greeks and Romans understood about fungi.
The process by which yeast consumes sugar and produces CO2 and ethane is called _________,
The _________function of a scale, zeros out the weight of the bowl before weighting out the ingredients in the bowl on the scale.
Water and Wheat proteins form _________. This protein structure is strong enough to hold the gases from the yeast formed during fermentation.
When rolling out pretzels the target length is ~________. You can also make your pretzel any shape you desire.
pH = - log 10 [ H+] = - log 10 |[H+]|
---------
1 mol / L
pH is either a negatively or positively charged ions in a solution.
When you have equal amounts of positive and negative atoms, the solution is ________, such as distilled water with a pH of 7.
An increase in positive atoms the pH number decreases and the solution is more _______. Such as milk = pH of 6, black coffee = pH of 5, lemon juice = pH of 2, stomach acid = pH of 1.
An increase in negative ions the pH number increases and the solution is more _______ with a pH from 8 - 14. Such as egg whites = pH of 8, Baking Soda = ph of 9, Antacids = pH of10, Ammonia pH of 11-11.5, Bleach = pH of 12, Lye = pH of 13 which is very poisonous.
Dipping uncooked pretzels in an alkaline solution or by using _______ ________and hot water will gelatinize the starches on the surface of the dough and break the proteins down to small peptide chains that will brown rapidly in the oven creating a nutty flavor and desired color.
This is the same cooking method used in making _______.
This is used to brown many pastry products; l _______ yolk thinned with 1 tablespoon of water to wash the pretzel for browner color and it will also help the salt stick to the pretzel.
In 2002 the leader of the free world passed out while choking on a pretzel. Hint: The U.S. President in 2002 – George W. _______.
For a thin _________ pretzel leave out the fat and increase the water, then roll out thin.
Mustard: The mustard plant is related to brussels sprouts, broccoli, and cabbage and contains highly volatile phytochemical which are concentrated in the _________. When you crush them in the presence of water isothiocyanates are released which creates heat.
An introduction of an acid like ________ is used to shut down this chemical reaction and the increase of heat.
The same substances found in mustard are responsible for one of the first chemical weapons – mustard ________.
The mustard Museum in Mount Horeb, Wisconsin is the home to more than 4,300 _______ of mustard.
Have students work on it. Then give answers,review, and discuss.
ANSWER KEY
PRETZEL LOGIC WITH ALTON BROWN
Who, What, When Where, Why & How
Write in the correct answer in each blank choosing from the following words:
“Little Reward” 24” Acidic Alkaline American Bagels Baking Soda Baldies Bush Child Eat
Egg Factory Fermentation Fungi Gas Gluten Hard Jars Monk Neutral Philadelphia
Prayers Salt Seeds Soft Tare Vinegar Yeast
The first pretzel was invented in 610 AD by a MONK in Aostia in the Italian Alps.
The Monk developed the pretzel as a reward for kids that properly learned their PRAYERS.
The pretzel shape resembles the folded arms of a praying CHILD .
SALT is a symbol of Purity.
He called the pretzel Pretzola, which in Italian means “LITTLE REWARD” .
Pretzels are still popular and get respect in Bavaria and PHILADELPHIA ,the City of Brotherly Love.
In Philly they EAT 12 times the national average.
The average AMERICAN consumes two pounds of pretzels per year. In Philadelphia it’s more than 20 pounds.
Saltless pretzels are called BALDIES .
The SOFT pretzel is still the true pretzel. They are soft, glossy, brown, smooth, the salt stands proud, bread inside, soft yet chewy, warm and inviting.
! package of YEAST = 2 1/2 teaspoons
Yeast are FUNGI . Their Latin name is Saccharomyces cerevisiae which means sweet beer mold. Yeast was named before the Greeks and Romans understood about fungi.
The process by which yeast consumes sugar and produces CO2 and ethane is called FERMENTATION ,
The TARE function of a scale, zeros out the weight of the bowl before weighting out the ingredients in the bowl on the scale.
Water and Wheat proteins form GLUTEN . This protein structure is strong enough to hold the gases from the yeast formed during fermentation.
When rolling out pretzels the target length is ~ 24” . You can also make your pretzel any shape you desire.
pH = - log 10 [ H+] = - log 10 |[H+]|
---------
1 mol / L
pH is either a negatively or positively charged ions in a solution.
When you have equal amounts of positive and negative atoms, the solution is NEUTRAL , such as distilled water with a pH of 7.
An increase in positive atoms the pH number decreases and the solution is more ACIDIC . Such as milk = pH of 6, black coffee = pH of 5, lemon juice = pH of 2, stomach acid = pH of 1.
An increase in negative ions the pH number increases and the solution is more ALKALINE with a pH from 8 - 14. Such as egg whites = pH of 8, Baking Soda = ph of 9, Antacids = pH of10, Ammonia pH of 11-11.5, Bleach = pH of 12, Lye = pH of 13 which is very poisonous.
Dipping uncooked pretzels in an alkaline solution or by using BAKING SODA and hot water will gelatinize the starches on the surface of the dough and break the proteins down to small peptide chains that will brown rapidly in the oven creating a nutty flavor and desired color.
This is the same cooking method used in making BAGELS .
This is used to brown many pastry products; l EGG yolk thinned with 1 tablespoon of water to wash the pretzel for browner color and it will also help the salt stick to the pretzel.
In 2002 the leader of the free world passed out while choking on a pretzel. Hint: The U.S. President in 2002 – George W. BUSH .
For a thin HARD pretzel leave out the fat and increase the water, then roll out thin.
Mustard: The mustard plant is related to brussels sprouts, broccoli, and cabbage and contains highly volatile phytochemical which are concentrated in the SEEDS . When you crush them in the presence of water isothiocyanates are released which creates heat.
An introduction of an acid like VINEGAR is used to shut down this chemical reaction and the increase of heat.
The same substances found in mustard are responsible for one of the first chemical weapons – mustard GAS .
The mustard Museum in Mount Horeb, Wisconsin is the home to more than 4,300 JARS of mustard.
- Activity #3 - Demo / Modeling
Review and Demo Pretzel recipe that they will make next class: See Pretzel Recipe below
. PRETZELS
1 teaspoon Dry Yeast
1 Tablespoon Warm Water (105 degrees) to dissolve yeast
PLUS 1/2 cup Warm Water + ***(extra 1 to 2 Tablespoons as needed)
5 tablespoons Brown Sugar
2 ½ cup flour
FOR BOILING: 2 cups Water, ¼ cup Baking Soda
Sea Salt / Pretzel Salt
Oil spray
Parchment Paper
1. Dissolve yeast in 1 tbsp. warm water. Transfer to mixer with the paddle attachment
2. Add remaining water***, the brown sugar, and flour. Beat until smooth.
3. Divide the dough between the students. Then each student will knead their dough by hand until it is smooth and elastic. (~ 10-15 minutes)
4. Heat oven to 475 degrees. Prepare baking sheet with parchment paper sprayed with oil and sprinkled with salt.
5. Fill large fry pan with water and soda and bring to a boil
6. With your hands roll it into a cylinder about the diameter of a pencil. Pick up both ends, to form rabbit ears and then twist the ends and pull them back to the rest of the loop to form each pretzel.
7. Place pretzel in the boiling water and baking soda for 15-30 seconds, until the pretzel; turns pale yellow in color. Remove from water with slotted spatula
8. Place pretzel on greased parchment paper on tray, sprinkle with salt and bake for 8-10 minutes until golden brown.
MAKES ~6 PRETZELS
Remind students that there are many different recipes for pretzels. The one we will be using next class does not let the dough rise, which is good given our short class time. But we will still get a great yeast taste and enough levening from the yeast, to make a nice soft pretzel.
Review Ingredients with students.
Discuss that we use warm water so we don't kill the yeast (Fungi).
Discuss how sugar and flour are added to feed the yeast and to help it grow.
Discuss how heat or baking the pretzel kills the yeast.
Discuss how Gluten is formed and how its structure helps with fermentation
Review and demo steps with students.
Discuss equipment needed
Demo how to use Standing Mixer with Paddle attachment
Review how to knead the dough until it is smooth and elastic.
Explain how to boil pretzels and how the baking soda works with the hot water.
Demo how to set up baking tray with parchment paper, oil, and salt, and how this keeps the pretzel from sticking .
Remind students to:
Wear aprons and proper shoes, pull long hair back, and hands washed.
Mise en place before they start cooking.
That a good chef cleans as they cook and leaves a clean kitchen.
After reviewing the recipe and the information above, ask questions to see if students understand how they will be preparing the pretzel for next class.
Next class the students will perpare the Pretzel Recipe.
Assessment
- Assessment Types:
- Projects, Teacher-Made Test, Observations,
Pretzel Logic Worksheet
Observation of the students preparing their pretzels.
Their finished pretzel.
Check out of their kitchen and equipment - clean.
