Introduction to Baking

Curriculum Link:

Australian Curriculum: Digital Technologies - Year 9 (Design and Technologies - Food Specialisation Strand)

• Key Focus Area: Explore and apply the principles of food preparation, including safety, sustainability, and cultural influences, to develop and refine design ideas.
• Content Descriptor: Investigate and make judgments on how the principles of food safety, preparation, and sensory perceptions impact food choices.

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Learning Objectives

1. Students will understand the fundamentals of baking, including essential techniques, tools, and safety measures.
2. Students will apply critical thinking skills to analyse how different ingredients interact chemically during baking.
3. Students will collaboratively bake simple yet versatile recipes (e.g., scones) while adhering to food safety and hygiene standards.
4. Students will reflect on cultural connections to baking in Australia and discuss how it influences food traditions.

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Materials Required

• Recipe ingredients (pre-measured, one set per group): plain flour, baking powder, sugar, butter, milk, salt.
• Mixing bowls (1 per group), measuring spoons and cups, baking trays, parchment paper, and butter knives.
• Preheated ovens at 180°C (shared ovens in classroom or home economics lab preferred).
• Access to cleaning supplies (dish soap, tea towels, etc.).
• Visual aids: baking safety posters and a laminated recipe handout.

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Lesson Outline

1. Introduction (10 minutes)

Activity: Interactive Group Discussion

1. Begin by asking students:

   • "What is your favourite baked food?" (Students take turns responding).
   • "Have you ever wondered what science is involved in baking?"

2. Use their responses to segue into a short explanation of baking as both a skill and a science. Highlight how Australian baking traditions reflect multicultural influences, including Anzac biscuits, damper, and the pavlova debate.

3. Introduce today’s learning task: Baking Classic Scones! Explain the steps they’ll follow but leave room for student inquiry and trial.

4. Safety First: Discuss essential kitchen safety rules, including oven handling, sharp tools, and hygiene (e.g., washing hands thoroughly, covering cuts, hair tied up). Use visual aids for emphasis.

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2. Demonstration (10 minutes)

Activity: Teacher-led live demo

Conduct a quick live demonstration of making scones:

• Show how to measure each ingredient precisely.
• Rub butter into flour lightly using fingertips (explain why this step creates flaky texture).
• Add milk gradually, being careful not to overmix.
• Knead gently and cut shapes.

Student engagement tip: Pause during key moments and ask questions like, "Why do you think we don’t overmix the dough?" or "What will happen if you skip the baking powder?"

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3. Guided Practice (30 minutes)

Activity: Collaborative Baking in Groups

1. Students break into groups of 5 (5 groups total).
2. Each group follows the printed recipe handout to prepare their version of scones.
3. Teacher supervises and provides real-time feedback or assistance as needed. Encourage problem-solving (e.g., if dough is too dry or sticky).
4. As groups wait for scones to bake (12-15 minutes), they clean their workstations and discuss with peers what they’ve learned so far.

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4. Reflection and Wrap-up (10 minutes)

Activity: Tasting and Discussion

1. Bring students together to taste their creations as a class. Encourage them to observe differences in texture, colour, or flavour between the batches.

2. Facilitate a discussion with reflective prompts:

   • "What steps were most challenging?"
   • "How could we improve our next batch?"
   • "Can you think of another recipe where similar techniques might apply?"

3. Highlight the science of baking chemistry by briefly explaining how ingredients like baking powder create air pockets or how butter ensures flakiness. Connect this to the importance of precision and understanding of chemical reactions in technology/food preparation.

4. Hand out a printed recipe for students to take home, along with an optional “Baking Challenge” to try customising their scones over the weekend with added ingredients (e.g., cheese, dried fruit, herbs).

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Assessment/Evaluation

• Observe students’ ability to work collaboratively and apply safe food practices.
• Assess their engagement during the practical activity and participation in reflective discussions.
• Optional (for homework): Ask students to submit a photo of their customised scones with a short paragraph explaining their ingredient choices and outcomes.

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Extension Ideas (for Advanced Learners/Next Lesson)

1. Research the Indigenous Australian tradition of bush baking (e.g., making damper in camp ovens).
2. Introduce digital tools or apps for designing recipes, scaling quantities, or calculating nutritional information.

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Key Takeaway

By engaging with the science and art of baking scones, students develop critical life skills, creativity, and an appreciation for diverse food cultures — all while aligning with Australian curriculum standards.