Tuesday, January 27, 2009
GSCI - The Good Soil Culinary Institute
I just made that up. I really don't know a lot about cooking. I mostly figure things out as I go along. However, for several years, this one
has declared she wants to be a baker when she grows up. I was sad that she gave up the idea of being a playground designer, because it sounds so fun with less potential of major weight issues. But, I think she'll be a good baker and she has a very cute business plan, but I've been sworn to secrecy so you'll have to wait 20 years to find out.
Anyhow, I've designed a baking curriculum for Peyton to follow and learn some of the basics of baking. She received the America's Test Kitchen Family Baking Book for Christmas, and we're using it as our textbook. What a great book!
We're on Week 3 - Leavening this week, and so far it's been fun and a success. So I thought I'd share our curriculum with you in case you would like to try it or, more importantly, point out the glaring deficiencies. I would really appreciate that, btw!
Do you have a favorite cookbook that you use for your baking recipes?
I'd love to hear about it.
So here you go:
Peyton's baking curriculum
Week 1 All About Flour
types of flour
storing flour
measuring flour
sifting flour
Recipe: Blueberry Muffins
Week 2 All About Flour continued
review
Recipe: Basic Pizza Dough
Week 3 All About Leaveners
yeast and yeast substitutes
baking soda and baking powder
cream of tartar
Recipe: Fluffy dinner rolls
Week 4 Sugar
types
measuring
Recipe: Thick and Chewy Chocolate Chip cookies
Week 5 Sugar continued
restoring sugar
Recipe: Carrot Sheet Cake
Week 6 Butter I really can't wait for this week!
buying
butter temperatures
creaming
Recipe: Banana Bread
Week 7 Eggs
sizes and weights
breaking and separating
storing
temperature
whipping
Recipe: Skillet Strata
Week 8 Dairy
types
substitutions
Recipe: Simple Cream Scones
Week 9 Chocolate
types
storing
chopping
melting
Recipe: Lunchbox Brownies
Recipe: Chocolate Croissants
Yes, there are supposed to be two recipes this week. Lots of critically important skills to learn in chocolate week.
Week 10 The Pantry
cornmeal
oats
gelatine
tapioca
cornstarch
Recipe: Corn Muffins
Week 11 The Pantry
Karo syrup
molasses
honey
maple syrup
wheat bran
shortening
Recipe: Honey Bran Sandwich Bread with Sunflower Seeds
Week 12 Final Test
Surprise recipe - I am helping Peyton as much as she needs during the 12 weeks, but this one she will have to do all on her own without my help.
What unusual subjects do you teach your children?
has declared she wants to be a baker when she grows up. I was sad that she gave up the idea of being a playground designer, because it sounds so fun with less potential of major weight issues. But, I think she'll be a good baker and she has a very cute business plan, but I've been sworn to secrecy so you'll have to wait 20 years to find out.
Anyhow, I've designed a baking curriculum for Peyton to follow and learn some of the basics of baking. She received the America's Test Kitchen Family Baking Book for Christmas, and we're using it as our textbook. What a great book!
We're on Week 3 - Leavening this week, and so far it's been fun and a success. So I thought I'd share our curriculum with you in case you would like to try it or, more importantly, point out the glaring deficiencies. I would really appreciate that, btw!
Do you have a favorite cookbook that you use for your baking recipes?
I'd love to hear about it.
So here you go:
Peyton's baking curriculum
Week 1 All About Flour
types of flour
storing flour
measuring flour
sifting flour
Recipe: Blueberry Muffins
Week 2 All About Flour continued
review
Recipe: Basic Pizza Dough
Week 3 All About Leaveners
yeast and yeast substitutes
baking soda and baking powder
cream of tartar
Recipe: Fluffy dinner rolls
Week 4 Sugar
types
measuring
Recipe: Thick and Chewy Chocolate Chip cookies
Week 5 Sugar continued
restoring sugar
Recipe: Carrot Sheet Cake
Week 6 Butter I really can't wait for this week!
buying
butter temperatures
creaming
Recipe: Banana Bread
Week 7 Eggs
sizes and weights
breaking and separating
storing
temperature
whipping
Recipe: Skillet Strata
Week 8 Dairy
types
substitutions
Recipe: Simple Cream Scones
Week 9 Chocolate
types
storing
chopping
melting
Recipe: Lunchbox Brownies
Recipe: Chocolate Croissants
Yes, there are supposed to be two recipes this week. Lots of critically important skills to learn in chocolate week.
Week 10 The Pantry
cornmeal
oats
gelatine
tapioca
cornstarch
Recipe: Corn Muffins
Week 11 The Pantry
Karo syrup
molasses
honey
maple syrup
wheat bran
shortening
Recipe: Honey Bran Sandwich Bread with Sunflower Seeds
Week 12 Final Test
Surprise recipe - I am helping Peyton as much as she needs during the 12 weeks, but this one she will have to do all on her own without my help.
What unusual subjects do you teach your children?
Labels: Cooking, Homeschooling, My Troubled Children
9 Comments:
What kind of backsplash did you choose for your kitchen? I'm still trying to figure out what to do in our kitchen, and how to do it for the amount of money I can talk Ernie out of, so I'm all ears on all kitchen remodel talk. :) I think I've figured out the backspash, but I haven't priced it yet so it's subject to change. LOL
I chose black tiles, they are 2x5 inches. They look like aged painted brick, but of course they are only 3/8" thick. I ordered them from www.mosaichse.com. They are made in Morocco, that's why I'm waiting. I would not have waited, but all the black tile I'm finding is much more sleek and shiny instead of rough and aged. It's running me about $19 per square foot. More than I wanted to pay, but MUCH less than a lot that I found!
It's wonderful!
the book has an introductory chapter that is laid out pretty much in the order I planned our lessons. Then I just went through and picked recipes to go with each topic.
There are cute red spoons that mark the recipes that are "Great for Beginners" so I used those for Peyton.
Thanks for the tip! And I think we're all in for a treat one day with your sweet baker! She's adorable!
But you need to make "shortening" plural - don't forget lard. Lard is the Adonis of kitchen fats. She cannot be a baker without a great pie crust, and she cannot... just make sure you cover lard, okay? ;-) For me?
No. Lard.
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