Part 4: Storyboard – How To Make a Bûche de Noel Cynthia Vigneron AET/541 March 25, 2013.

Part 4: Storyboard – How To Make a Bûche de Noel

Cynthia Vigneron

AET/541

March 25, 2013

Notes: This is the title page slide. Design theme and background will be warm and welcoming. I want the background to resemble an old family recipe card. The design will stay consistent throughout the presentation.

Learners will click on the “next slide” button that appears in the lower right corner in order to advance to the next slide.

This slide will serve as a title page for the presentation. This slide will be used to show the title of the course, my name, and a brief audio message to introduce the lesson. On this slide I will also use the following picture of a prepared Bûche de Noel to help introduce the lesson. The graphic will be properly labeled following the contiguity principle with text close to the graphic.

In this slide, the learner should also have the option to turn audio on or off for the welcome and introductory message , depending on audio capabilities available. If the “Sound Icon” is selected, the learner would hear the audio narration below. If the “Sound Off” icon was selected, the learner would be able to read the text narration below.

Animation (yes or no): No

Text/Audio Narration: Hello and welcome to my online lesson for “How To Make A Buche de Noel”. The Buche de Noel is a lovely French dessert that is served around Christmas time. In fact, “Buche de Noel” means “The Christmas Log”. This recipe has been in my husband’s family for generations and it is delicious! At first glance, you may be saying to yourself this dessert looks challenging to make. Although there are several steps to making this dessert, I will guide you through each step and in a little under 2 hours actual time, you will have a beautiful Buche de Noel ready to serve at your next Christmas gathering. If you are ready to begin, click on the “next slide” button in the lower right corner of your screen.

Title: How To Make A Bûche de Noel Scene (opening page) – title page with my information

Graphics (yes or no): Yes

Audio (yes or no):Yes

Slide number: 1

Skill or Concept: How to Make A Bûche de Noel

by Cynthia Vigneron

Next Slide

Click on the sound icon to hear a brief introduction and overview for this lesson.

Click on this icon if you do not have audio listening capabilities. The text narration will be displayed.

by Cynthia Vigneron

Next Slide

Hello and welcome to my online lesson for “How To Make A Buche de Noel”. I’m Cynthia Vigneron and I will be guiding you through how to make this lovely dessert. The Buche de Noel is a French dessert that is served around Christmas time. In fact, “Buche de Noel” means “The Christmas Log”. At first glance,

Notes:Design theme and background consistent with other slides.

Learners will click on the “next slide” button that appears in the lower right corner of the screen in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “go back” button in the lower left corner of the screen.

This slide will introduce the ingredients the learner will need to gather to complete the lesson. A graphic organizer such as a table may be used to list the ingredients.

The learner will also have the option to print a “shopping list” for required ingredients to make this recipe. Since many of the ingredients are used in multiple parts of the recipe, the shopping list will show the combined necessary amounts (i.e. 1 2/3 cup sugar, 3 tablespoons rum, 6 eggs, etc.)

Rum Syrup: Cake:¼ Cup Water 1 Cup Flour¼ Cup Sugar ¼ Teaspoon Salt1 ½ Tablespoons Rum ¾ Cup Sugar

4 eggs, separatedMocha Cream (For Inside): 1 Teaspoon Vanilla1 ½ squares unsweetened chocolate2/3 Cup Sugar1/3 Cup Water Garnish:2 egg yolks Rosemary Sprigs1 cup softened butter Fresh Blueberries or Raspberries1 Tablespoon STRONG coffee (prepared) Food Safe Green Leaves1 ½ Tablespoon Rum

Frosting (For Outside):2 Tablespoons Melted Butter1 Cup Powdered Sugar4-6 Tablespoons Heavy Cream (Depending on preferred consistency)Dash of Salt½ Teaspoon Vanilla ExtractFood Coloring or Melted Unsweetened Chocolate


Text/Audio Narration: These are the ingredients you will need to have available to prepare the Buche de Noel. Click on the grocery cart icon to print a shopping list of the ingredients or use to pull items from your pantry. When you are ready to continue , click on the “next slide” button. You can also return to a previous slide at any point in the lesson by clicking on the “Go Back” button located in the lower left corner of your screen.

Title: Making A Bûche de Noel Scene: Ingredients needed to prepare the recipe

Graphics (yes or no):Yes Audio (yes or no):Yes

Slide number: 2

Skill or Concept: Pretraining

Rum Syrup Cake Mocha Cream Frosting Garnishes

¼ Cup Water 1 Cup Flour 1 ½ squares unsweetened chocolate

2 T melted butter Fresh Blueberries, Raspberries, Etc.

¼ Cup Sugar ¾ Cup Sugar 2/3 Cup Sugar 1 Cup Powdered Sugar

Rosemary Sprigs

1 ½ Tablespoons Rum

¼ teaspoon salt 1/3 Cup Water 4 Tablespoons Heavy Cream

Food Safe Green Leaves

4 Eggs, separated 2 Egg Yolks Dash of Salt

1 teaspoon Vanilla

1 Cup Butter, Softened

½ teaspoon Vanilla Extract

1 Tablespoon Strong Coffee, Prepared

Food Coloring or Melted Unsweetened Chocolate

1 ½ Tablespoons Rum

Next SlideGo Back


Learners will click on the “next” button that appears in the lower right corner of the screen in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “Go Back” button in the lower left corner of the screen.

This slide will introduce the equipment the learner will need to have available to prepare the recipe. I would like a graphic that looks like someone looking from the outside in to a kitchen counter or provide the name of the equipment and a representational graphic for each piece of equipment.


Text/Audio Narration: You will need the equipment shown here to make a Buche de Noel. Most of the equipment can be found in a typical kitchen. If you do not have a double boiler pot, you can make one by placing a small heat-safe bowl on top of a saucepan filled halfway with water. When you are ready to continue, click on the “next slide” button.

Title: Making A Bûche de Noel Scene: Equipment needed to prepare the recipe


Slide number: 3


Measuring CupMeasuring Spoons

PastryBrush

Spatulas

Wire Wisk

Wax Paper

Mixing BowlsElectric Stand or Hand Mixer

Double Boiler Pot2 Small Saucepans

10 ½ “ x 15” Jelly Roll Pan


Learners will click on the “next slide” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “go back” button in the lower left corner of the screen.

This slide will introduce the learner to terminology he or she will need to be familiar with in order to prepare the recipe. Graphics will be included with the text to show a visual representation of the terms. Terms that need to be defined include: fold, separate, beat, whip, and roll.


Text/Audio Narration: Now that you know what ingredients and equipment you will need to prepare the Buche de Noel, let me introduce you to a few cooking terms that will be helpful when you prepare this recipe. When you are ready to continue, click on the “Next Slide” button.

Title: Making A Bûche de Noel Scene: Terminology for preparing the recipe


Slide number: 4


Fold – To add a whipped ingredient, such as cream or egg white to another ingredient or mixture with a spatula by a gentle over-and-under motion.

Beat – To mix vigorously with a brisk motion using a spoon, fork, whisk, or electric mixer.

Whip – To beat rapidly to incorporate air and increase volume using a whisk or fork.

Separate – Isolate parts of a whole. For example separating an egg divides the yolk from the egg white.

Roll – To turn a thin sheet of cake into a cylindrical or tube shape.



This slide will be used to check the learners understanding of equipment and cooking terms using an integrated practice before moving ahead into the actual preparation of the dessert.

Match the piece of equipment on the left with the corresponding cooking term on the right.

Example: Improvised Double-Boiler Pot

1.

Fold

Beat

2. Whip

3.


Text/Audio Narration: Before we move ahead to preparing the Buche de Noel, let’s check your understanding of the equipment you will use and the cooking terms you will refer to throughout the remainder of this lesson. Using the right equipment is important for achieving the proper consistency for different steps in preparing the Buche de Noel. Using your mouse, click on a piece of equipment and drag a line across to the matching cooking term on the right. When you are ready to move on to preparing the dessert, click on the “Next Slide” button. If you would like to review the equipment and cooking terms again before completing this slide, click on the “Go Back” button.

Title: Making A Bûche de Noel Scene: Pre-Training “Check Your Understanding”


Slide number: 5




This slide will provide the learner with an overview of the order we will be preparing the recipe.

Six Main Parts1.Rum Syrup2.Cake3.Mocha Cream4.Rolling The Cake5.Frosting6.Garnish

I will include a visual worked example of the finished Buche de Noel so learners can see it again before heading into the preparation part of the recipe.


Text/Audio Narration: Now that you have your ingredients and equipment ready and are familiar with the cooking terms we will be using to prepare this dessert, you are ready to begin preparing the Buche de Noel. There are six main parts to this recipe. We will prepare the Buche de Noel in this order. When you are ready to continue, click on the “Next Slide” button.

Title: Making A Bûche de Noel Scene: Transition Slide Before Preparation


Slide number: 6



Learners will click on the “next” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “go back” button in the lower left corner of the screen.

This slide will begin the step-by-step process for preparing the recipe. The first step covered on this slide will include pre-heating the oven . This slide will also include part 1, preparing the rum syrup, and part 2, preparing the cake .

•Pre-heat the oven to 400 Degrees

Part 1 - Rum Syrup•Pour ¼ cup water and ¼ cup sugar into a small saucepan and boil until consistency of syrup (about 3 minutes).•Let cool 5 to 10 minutes•Add 1 ½ Tablespoons Rum•Set aside

Part 2 - Prepare The Cake •Mix 1 Cup Flour, ¼ teaspoon Salt, and ¾ cup sugar in a mixing bowl and set aside.•Separate the yolks and whites of 4 eggs.•Beat the yolks, set aside.•Using clean beater, beat the egg whites until stiff peaks form.•Add ¾ cup sugar and beat until sugar is incorporated.•Using a spatula, fold in 1 teaspoon vanilla extract and the beaten egg yolks.•Butter a 10 ½” x 15 1/2” jelly roll pan and line it with wax paper.•Pour the batter in parallel strips running lengthwise of the pan.•Spread evenly on the wax paper. •Bake about 15 minutes in a pre-heated oven.•Turn the cake over on a new piece of waxed paper.•Remove and discard the old waxed paper. •Gently roll the cake and let cool about 10 to 15 minutes.


Text/Audio Narration: Follow each step on this slide to prepare the rum syrup and the cake. When you are ready for the next steps, click on the “Next Slide” button . Remember, if you need to look back at a previous step, click on the “Go Back” button located in the lower left corner of your screen.

Question Mark “?” Narration – To roll the cake, use both of your bare hands, start on one side of the cake and roll lengthwise towards the other side of the cake. This will create the cylindrical, tube shape of the cake.

Title: How To Make a Bûche de Noel Scene: Step-By-Step Process



Slide number: 7

Skill or Concept: Step-By-Step

This “?” graphic will be placed next to the graphic of rolling the cake. The learner will have the option to click on this graphic for additional information.


Learners will click on the “next” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the go back” button in the lower left corner.

This slide will cover the steps for preparing the mocha cream for the inside of the cake. A representational graphic will be used to visually represent proper consistency of the mocha cream. The graphic will show the cream clinging to a beater, but not dripping off.

Part 3 - Preparing The Mocha Cream – •Using a double boiler pot, fill the lower chamber of the pot with water and bring to a boil. •Place 1 ½ squares of unsweetened chocolate in the top chamber of the double boiler and boil until the chocolate is melted.•Set the double boiler aside.•In another saucepan, mix 2/3 cup sugar and 1/3 cup water and heat until boiling.•Beat 2 egg yolks until fluffy and add the syrup gradually to the egg yolks while beating. •Keep beating the mixture until it comes to room temperature.•Add 1 cup of softened butter (small pieces at a time) to the mixture while continuing to beat the mixture.•Add the melted chocolate to the mixture while continuing to beat the mixture.•Add 1 Tablespoon of very strong coffee and 1 ½ Tablespoon rum and beat until incorporated.•Set the mocha cream aside.

This graphic will be placed next to the graphic of the double boiler pot. The learner will have the option to click on this graphic for additional information about how to make a double boiler pot. If the sound is “on”, the learner will hear additional information. If the sound is “off”, a text box will appear next to the graphic containing additional information.


Text/Audio Narration: While the cake cools, let’s prepare the mocha cream that will go inside the cake. Follow the steps on this slide to prepare the mocha cream. In this part of the recipe you will be using a double boiler pot. Click on the question mark “?” graphic to find out how you can make a double boiler pot. When you are ready for the next steps, click on the “Next Slide” button.

Question Mark “?” Graphic – You can make a double boiler pot by placing a small heat safe mixing bowl on top of a saucepan filled halfway with water.




Slide number: 8



Learners will click on the “next” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “go back” button in the lower left corner.

This slide will cover the step for part 4, rolling the cake. The following graphic will be used to visually represent how to “roll” the cake.

The learner will have the option to click on this graphic, for additional information about rolling the cake. If the sound is “on”, the learner will hear additional information. If the sound is “off”, a text box will appear next to the graphic containing additional information.


Text/Audio Narration: “In this slide you are going to complete the steps that forms the cake’s final log shape. This step is similar to the roll you completed after you baked the cake. If you would like more information on this step again, click on the question mark “?” located next to the picture of the cake being rolled. When you are ready to move on to the next steps, click on the “next slide” button.”

Question Mark “?” Narration – To roll the cake, use both of your bare hands, start on one side of the cake and roll lengthwise towards the opposite side of the cake. This will create the log shape and an alternating layer of mocha cream and cake.




Slide number: 9


Using a pastry brush, gently brush the cake with half of the rum syrup.

Using a spatula, spread the mocha cream onto the cake.

“Roll” the cake to form a log.

Wrap the log in wax paper and chill in the refrigerator until the mocha cream becomes firm (about 10 to 15 minutes).

Next SlideGo Back


Learners will click on the “next” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “back” button in the lower left corner of the screen.

This slide will cover the steps for preparing the frosting for the outside of the cake.

Part 5 - For Frosting •Melt 2 Tablespoons of Butter in the microwave for a few seconds.•Place melted butter, ½ cup confectioner’s sugar, and 2 Tablespoons of heavy cream and mix until fluffy.•Add a dash of salt and ½ teaspoon vanilla extract.•Add another ½ cup of powdered sugar and another 2 Tablespoons cream, alternating adding more sugar and cream until you have a good spreading consistency.•Beat until the frosting stands in sharp peaks.

•Add a little melted chocolate to the frosting to achieve desired brown color.


Text/Audio Narration: Your Buche de Noel is almost complete. While you are waiting for the mocha cream to firm up is a good time to prepare the frosting for the outside of the cake. Follow the steps on this slide to prepare the frosting. When you are ready to move on to the next and final steps, click on the “Next Slide” button.




Slide number: 10



Learners will click on the “next” button that appears in the lower right corner in order to advance to the next slide. Learners will also have the option to return to the previous slide by clicking on the “back” button in the lower left corner of the screen.

This slide will cover the steps for frosting the cake and garnishing the cake. Representational graphics will be used to visually represent different frosting techniques and garnishing ideas.

Part 5 (Continued) - Frosting the Cake•Remove the cake from the refrigerator.•Remove and discard the wax paper.•Place the cake onto a serving plate or platter, seam-side down.•Using a spatula or knife, add the frosting to the outside of the cake to desired thickness.

Bark Detail –•Run a fork along the frosting to make it look like bark.

Part 6 - Garnishes•Using a sifter, sprinkle a light dusting of powdered sugar over the cake•Arrange fresh blueberries, raspberries, rosemary sprigs, or other food-safe greenery around the cake. on and around the cake.


Text/Audio Narration: Now it is time to frost and garnish your Buche de Noel. This is the frosting technique and garnishes I like to use, but I encourage you to add your own personal touches. Uneven layers of frosting resemble actual bark. You can even use fresh mushrooms for a garnish! Have fun with this part and when you are ready to move on, click on the “Next Slide” button.




Slide number: 11



Learners will have the option to return to the previous slide by clicking on the “back” button in the lower left corner of the screen.

This slide is the final slide in the presentation. It will include a picture of the complete Buche de Noel along with text label (following the contiguity principle) and address storing the prepared cake. This slide will also provide a congratulatory message for the learners and incorporates the collaborative component of the lesson.

Completed Buche de Noel

Nurturing Traditions Wiki – http://nurturingtraditions.wikispaces.com/home


Text/Audio Narration: “Congratulations! Your Buche de Noel is complete and ready to serve at your next holiday gathering. I hope you have enjoyed this lesson. Chances are your guests are going to find this dessert irresistible, but if you have leftovers be sure and keep it in an airtight container away from heat. You may also want to avoid storing it in the refrigerator, as this might dry the cake out. For additional tips for this and other recipes, please visit the Nurturing Traditions Wiki at http://nurturingtraditions.wikispaces.com/home. You will also find a place on the Nurturing Traditions Wiki to share recipes, cooking tips, lesson-specific feedback, and ask questions. To help you continue your culinary journey, you will also find a complete list of available e-learning cooking courses on the Nurturing Traditions Wiki. Thank you again for joining me today.

Title: How To Make a Bûche de Noel Scene: Conclude, Congratulate, Collaborate, & Thank



Slide number: 12

Skill or Concept: Conclusion

http://nurturingtraditions.wikispaces.com/home

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Part 4: Storyboard – How To Make a Bûche de Noel Cynthia Vigneron AET/541 March 25, 2013.

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