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Transcript of Colonial Bakers!!!!!!
"Mind Mapping" Method
There are many interesting facts on the interesting life of the
colonial bakers. I think we chose a great occupant.
Write the primary idea of the mind map in the center. Use different color notes to differentiate between topics. Use lines and arrows to create branches that connect ideas to each other.
Most baking was done directly on the coals unless it was done just in front of the hearth.
Any spices that were used would have to be dried by the fire and then pounded to a powder and sifted.
Butter would have to be washed, with either plain or rose water, to remove the salt that was used as a preservative.
The baker had to dry the flour by the fire, then sift it before it could be weighed out.
If raisins were to be used, the baker had to rub the raisins between towels to remove the dirt and stems and then deseed them one at a time.
Sugar would be bought in blocks and the baker would have to cut off pieces of the sugar using "nippers."
Now Annabelle the baker would like to say a word
By Grace Hart and Kinley Lewis
some of the first bakers were accent egyptians.
There is a frying pan called the spider.
food used to be wrapped in cloth.
People would put meat in barrels of salt to preserve it
In colonial times, recipes were called "receipts"
Colonial Bakers!!! :)
Children (mostly girls) did the work
as bakers. Parents could sign kids up for
an apprenticeship. Apprenticeships are a sort
of job/training coarse that kids get signed up
for. Mothers taught Daughters to cook and bake
at home. Household Baking was done once a week.
Baking was very impotent for the colonists.
We also have a video to show you