In this unit we were focusing on cooking and different ways we are able to interpret the nutrients and food labels when it comes to cooking. In this unit we also went to a farm called Patch Work Farms and got to see how crops and herbs grow and the process they have to go to through. For this unit in the AP we decided to make different kinds of bread such as yeast, commercial, sourdough, etc. We focused on the leavening agents and how they might affect the bread and what they do to benefit the dough. We also looked at the ingredients and the nutrition labels for the recipe. Through this experience I noticed that there are many things we don't acknowledge when we are cooking such as the fats, sodium, and the calories.
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SR.Yeast.2018 |
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