Baker - Fun Activities - Retail and Hospitality

Retail and Hospitality - BAKER

Your Local Bakery

Primary Middle Secondary

Australian Curriculum General Capability: Personal and social capability

Australian Curriculum General Capability: Numeracy

Australian Curriculum General Capability: Literacy

1. Go to your local bakery. What is it's name? What is it's history? Does it have an ethnic influence? How many bakers work there?

2. List the different types of pastries, cakes, pies and bread that are sold here by filling out the following table:

Pastries	Cakes	Pies & Sausage Rolls	Bread and Rolls
Types: Name	Types: Name	Types: Name	Types: Name

3. You are to interview your local baker and ask the following questions:

What is the most popular item sold in the shop? How many do they sell each week?
What is the cost of making this popular item?
What item do they like making the most?
What time do they have to put on the ovens?
Do they have special ovens? What is different to a home oven?
What do they like most about their job? What do they like least?
Which item do you like the most? Why?
What happens to those items that are not sold? Do they go to charity?

4. Calculate the profit made on the most popular item.

5. Investigate how you make the item you liked the most and make it. Did it taste as good as the baker's version?

6. Analyse the set up at the bakery. What would you do to make it more attractive to students? What suggestions would you make? Is there a particular item you think could be sold here that isn't?

7. Write a thank you letter to the Baker stating the things you found out that interested you the most. Also state what you and your partner would suggest to make this business more attractive to students.

Baking Bread

Primary Middle Secondary

Australian Curriculum General Capability: Personal and social capability

Stuff you will need:

1. Yeast - dry in a sachet. One required
2. Baker's flour - you can buy it from the bakery - 3 cups
3. Water - 1 cup
4. Tin, preferably a loaf tin or
5. A bread maker (these are excellent!)
6. Tea towel

Baker with cakes What to do:
If baking in the oven
1. Warm the water
2. Mix the dry yeast, sugar and flour together.
3. Mix the water into the dry mixture. Knead the bread mixture.
4. Cover with a moist tea towel.
5. Allow to stand for 1 hour in a warm spot
6. Knead the bread mixture again.
7. Allow the mixture to stand until it has risen to twice it's size
8. Place mixture in the tin and put into a hot oven. Bake until brown.

If baking in the bread maker, follow the instructions.

Compare your loaf - Blind tasting

1. Get another loaf (brought from the bakery) that is similar to your loaf (White, or wholegrain).

In the kitchen, when no one is looking, cut up each loaf and place them on two different plates. Make sure that they are of the same size and shape as your loaf.

Get your family and friends to rate both breads on:

Texture
Taste
Colour

Collate the answers - which one was the best? Why?

Multigrain, wholegrain, wholemeal: what's the difference and which bread is best?

Middle Secondary

Australian Curriculum General Capability: Critical and creative thinking

Australian Curriculum General Capability: Literacy

Australian Curriculum General Capability: Numeracy

Australian Curriculum General Capability: Intercultural Understanding

Cooperative Learning Activity

1. In groups of 2 - 3 students, read the following article in The Conversation 19 January 2018 Reading

2. Plot all the different breads and their characteristics (eg. low GI, fibre content etc).

3. This article goes through the different shop bread but doesn't investigate breads used in Reading different cultures. Look at the following article from the Food Republic 5 November 2012. Again, plot these breads and their characteristics.

4. Go to the supermarket and speciality bakers and price the bread. Record under each bread type. Which is the best bread for nutrition and price?

5. Create a colourful infographic [a page on different infographs makers!] to be placed in the corridors of your school so that other students will start to make good choices in selecting and eating bread.

5. Share with the rest of the class.

6. Reflection

Reflection.

"Is the price of bread a deal breaker when it comes to selecting a bread to be used each day by the family?"

Are there other breads that you have encountered that are not in these articles? Share with your group.

Chan Khun's Famous Pie: Can you do it?

Primary Middle Secondary

Australian Curriculum General Capability: Personal and social capability

Australian Curriculum General Capability: Numeracy

1. Read about Chan Khun's life and his famous pies here - DYK on Baker's Info page.

2. Individually, you are to make the following recipe as a pie or a dinner for your family. You are to video making it and then interviewing your family about what they think of your pie or dinnner.

You are to price all the ingredients and work out how much it costs for ONE person.

Cambodian chicken curry pie filling - Award winning!

Serves 4-6

Ingredients

Curry Paste

100 g lemongrass powder
2 cloves garlic
1 tsp turmeric
2 makrut lime leaves
20 g galangal
3-5 curry leaves
10 g chilli powder (optional)
10 g annatto seeds (curry leaf seed)

Blend in a food processor till smooth or paste.

Ingredients for curry

100 ml olive oil
1 L coconut milk
1 L chicken stock
100 g brown sugar
70 g chicken seasoning
½ tsp salt
2 kg diced chicken
300 g diced sweet potato
300 g potato
300 g diced carrot
200 g diced eggplant (optional)

Slurry (for pie filling only)

175 g cornstarch
220 ml water

Method

A. Heat olive oil in a pot, when hot add all curry paste and stir till lightly brown.

B. Add chicken and stir well till lightly cooked and then add coconut milk, simmer for 10 minutes.

C. Add brown sugar, chicken seasoning, salt and all vegetables and bring to boil.

D. Mix the thickening agent and water and all the slurry until it is well combined.

Note: This last step is only for making pie filling only. For a complete meal, this can be served with rice, bread roll or vermicelli noodles if you don't want to stuff your puff or shortcrust pastry sheets.