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This Concept Map, created with IHMC CmapTools, has information related to: lemon tart ADDIE model project, Develop First student must research recipes to find one that uses authentic techniques. Student must make sure to have the necessary equipment and ingredients. The crust will be made, rolled out, pressed into tart pan and briefly frozen before baking. The sabayon filling will be made and then poured into prepared tart shell. Tart will then be refrigerated overnight. revise Implement Time to cook! Techniques are explained and demonstrated including how to roll out pastry, how to zest a lemon, how to juice a lemon, and how to cook a sabayon over a double boiler. The crust is tricky to roll out without cracking; it needs to come to room temperature a bit before proceeding. Sabayon requires constant wisking for 10 minutes. Need to take turns so arms don't get too tired! According to Gagné, Wager, Golas, & Keller (2005) this stage is often the most difficult. Our tired arms provide proof that this statement is true., Evaluation The tart looks beautiful and stays together when cut. The taste is extraordinary and it is enjoyed by all. Proper time management is required to complete the project. Freshly squeezed lemon, zest, eggs and butter are required. This is not a low-cholesterol dessert! revise Analyze Student is 14 years old and is required to contribute an item for the "food day" project in French class. Student has some prior baking skill but is a novice. Gagné, Wager, Golas, & Keller (2005) suggest that the analysis stage will provide important information to support decisions during the design stage (p. 26)., Design The instructional objective is to learn how to bake an authentic French lemon tart, or tarte au citron. Student will use professional techniques to make pastry and filling from scratch. A sabayon method will be taught in which eggs are cooked with lemon juice and sugar over hot water. Special equipment will be required including double boiler, tart pan with removable bottom, lemon zester and whisk. Tart needs to chill overnight - plan ahead! Revise Develop First student must research recipes to find one that uses authentic techniques. Student must make sure to have the necessary equipment and ingredients. The crust will be made, rolled out, pressed into tart pan and briefly frozen before baking. The sabayon filling will be made and then poured into prepared tart shell. Tart will then be refrigerated overnight., Evaluation The tart looks beautiful and stays together when cut. The taste is extraordinary and it is enjoyed by all. Proper time management is required to complete the project. Freshly squeezed lemon, zest, eggs and butter are required. This is not a low-cholesterol dessert! revise Implement Time to cook! Techniques are explained and demonstrated including how to roll out pastry, how to zest a lemon, how to juice a lemon, and how to cook a sabayon over a double boiler. The crust is tricky to roll out without cracking; it needs to come to room temperature a bit before proceeding. Sabayon requires constant wisking for 10 minutes. Need to take turns so arms don't get too tired! According to Gagné, Wager, Golas, & Keller (2005) this stage is often the most difficult. Our tired arms provide proof that this statement is true., Evaluation The tart looks beautiful and stays together when cut. The taste is extraordinary and it is enjoyed by all. Proper time management is required to complete the project. Freshly squeezed lemon, zest, eggs and butter are required. This is not a low-cholesterol dessert! Revise Design The instructional objective is to learn how to bake an authentic French lemon tart, or tarte au citron. Student will use professional techniques to make pastry and filling from scratch. A sabayon method will be taught in which eggs are cooked with lemon juice and sugar over hot water. Special equipment will be required including double boiler, tart pan with removable bottom, lemon zester and whisk. Tart needs to chill overnight - plan ahead!, Implement Time to cook! Techniques are explained and demonstrated including how to roll out pastry, how to zest a lemon, how to juice a lemon, and how to cook a sabayon over a double boiler. The crust is tricky to roll out without cracking; it needs to come to room temperature a bit before proceeding. Sabayon requires constant wisking for 10 minutes. Need to take turns so arms don't get too tired! According to Gagné, Wager, Golas, & Keller (2005) this stage is often the most difficult. Our tired arms provide proof that this statement is true. revise Evaluation The tart looks beautiful and stays together when cut. The taste is extraordinary and it is enjoyed by all. Proper time management is required to complete the project. Freshly squeezed lemon, zest, eggs and butter are required. This is not a low-cholesterol dessert!, Analyze Student is 14 years old and is required to contribute an item for the "food day" project in French class. Student has some prior baking skill but is a novice. Gagné, Wager, Golas, & Keller (2005) suggest that the analysis stage will provide important information to support decisions during the design stage (p. 26). revise Design The instructional objective is to learn how to bake an authentic French lemon tart, or tarte au citron. Student will use professional techniques to make pastry and filling from scratch. A sabayon method will be taught in which eggs are cooked with lemon juice and sugar over hot water. Special equipment will be required including double boiler, tart pan with removable bottom, lemon zester and whisk. Tart needs to chill overnight - plan ahead!, Evaluation The tart looks beautiful and stays together when cut. The taste is extraordinary and it is enjoyed by all. Proper time management is required to complete the project. Freshly squeezed lemon, zest, eggs and butter are required. This is not a low-cholesterol dessert! revise Develop First student must research recipes to find one that uses authentic techniques. Student must make sure to have the necessary equipment and ingredients. The crust will be made, rolled out, pressed into tart pan and briefly frozen before baking. The sabayon filling will be made and then poured into prepared tart shell. Tart will then be refrigerated overnight.