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Analyze measurement techniques and math calculations used in baking
Assessment Strategies
Quiz, Exam
Criteria
Define baking terminology and common baking ingredients
Compare imperial and metric measurement systems
Explain the proper scaling technique
Scale recipes to match intended yield
Calculate baker’s percentages
Determine equivalencies in weight (pound, ounces, grams)
Complete basic math calculations such as addition, subtraction, division, multiplication
Perform basic math functions to include fractions, weights and measurements
Evaluate the components and functions of a standardized recipe
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Examine fundamental principles and procedures used to prepare a variety of bakery products
Assessment Strategies
Quiz, Exam
Criteria
Match equipment to recipe and product
Determine safe and unsafe conditions for preparing and storing bakery products
Identify potential causes of cross-contamination
Identify tools, small and large equipment used in a bakeshop
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Explore ingredients and mixing methods for producing various baked goods
Assessment Strategies
Quiz, Exam
Criteria
Identify various types of cookies, quick breads, pies and tarts, yeast breads, pate a choux, pastry cream, dessert sauces, and their associated ingredients and mixing methods
Identify types of laminated doughs, cakes, and icings, and their associated ingredients and mixing methods
Describe the purpose of creaming
Differentiate mixing methods, such as stirring, whipping, folding
Determine impact of temperature on baking ingredients
Examine current ingredient trends in baking
Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts