DATE: 25 th November 2023
NAME OF THE ACTIVITY: Cakes and Desserts
NO. OF STUDENTS: 24
OBJECTIVE OF THE ACTIVITY:
To reflect the vibrancy and diversity of the culture worldwide
To provide an environment for students to socialize, be creative, learn baking skills and have fun
Develop finer motor skills
Facilitate peer learning and teamwork
Explore their senses and expand their palate
Gain a sense of accomplishment
Enhance basic math, science and language skills
ACTIVITY PLAN:
Assembly and attendance of the students
Presentation of the recipes to be made
Demo and making of the recipes by the students
REPORT
The students of the Gourmet club were excited as they were going to have eggless lip smacking chocolate cake, Chocolate walnut brownie and Tiramisu dessert for the activity. Tiramisu is a coffee-flavoured Italian dessert made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone, flavoured with cocoa which originated between the Italian regions. Glucose biscuits replaced savoiardi. Dessert is a course that concludes a meal. Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. The frozen foods, including desserts, became very popular starting in the 1920s after the Industrial Revolution. Desserts can contain many spices and extracts, salt and acids are added to desserts to balance sweet flavours and create contrasting flavours.
A brownie is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients.
The recipes of these dishes have been passed down over generations and have not seen a change or fusion over the years. Youtube videos have made easy recipes even for children and so our own students Maitree Pateriya, Naysha Indani, Palak Mavdikar, Sanika Dutte and
Trishala Bhandwalkar conducted the entire activity with ease with the able guidance of the Club Head and the other teachers.
The students were introduced to the recipes, their origin and nutritional value via the presentation by the students of Std XI. . Later they were divided into groups to get the preparations underway. While the group got busy sieving the flour, few others mixed the required syrups and dipped the biscuits in them. The other students layered the biscuits and put cream on them. The students experienced the hardship while icing the cake and were thrilled to do it their own way. All this was done by the students under the guidance and watchful eye of their teachers. Little tips and hints were shared on the methods of preparing the dishes. These little conversations encourage questioning and impart a little extra knowledge beyond the walls of the classroom.
After completing their recipes and plating them, the students shared their dish with their Principal, Ms. Mrinalini and the other office bearers of the school too. The students received many compliments which was very motivating for them.
Report Compiled by: Mrs. Priya Khandagale
