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Prepare breads from pre-fermented yeast doughs
Assessment Strategies
Skill Demonstration - In the production of three kinds of yeast breads made from a dough, sponge, and poolish preferment following standardized recipes using commercial baking equipment
Criteria
Weigh ingredients with 100% accuracy
Mix ingredients according to the formula
Prepare pre-ferments according to the formula
Ferment bread doughs according to the formula
Portion bread doughs according to the formula
Proof bread according to the formula
Bake bread to doneness
Follow safety and sanitation procedures
Complete own share of tasks necessary when working in a group
Finish each bread variety within the allotted time stated in the class performance checklist
Breads pass the taste test performed in the lab class
Breads are of uniform size and consistency as stated in the class performance checklist
Bread is stored properly to prevent staling
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Prepare seasonal bakery breads
Assessment Strategies
Skill Demonstration - In the production of three types of seasonal bakery breads following standardized formulas using commercial baking equipment
Criteria
Bake seasonal bakery breads to doneness
Complete own share of tasks necessary when working in a group
Finish seasonal bakery breads within the allotted time stated in the class performance checklist
Seasonal bakery breads pass the taste test performed in the lab
Seasonal bakery breads are of uniform consistency as stated in the class performance checklist
Seasonal bakery breads are stored properly to prevent spoilage
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Prepare international breads
Assessment Strategies
Skill Demonstration - In the production of bakery breads from three different countries following standardized formulas using commercial baking equipment
Criteria
Weigh ingredients with 100% accuracy
Follow safety and sanitation procedures
Mix ingredients according to the formula
Portion international ingredients according to the formula
Bake international breads to doneness
Complete own share of tasks necessary when working in a group
Finish various types of ethnic/cultural breads within the allotted time stated in the class performance checklist
International breads pass the taste test performed in the lab
International breads are of uniform consistency as stated in the class performance checklist.
International breads are stored properly to prevent spoilage
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Prepare breads and rolls from straight yeast doughs
Assessment Strategies
Skill Demonstration - In the production of two kinds of yeast breads and three types of dinner rolls following standardized formulas using commercial baking equipment
Criteria
Weigh ingredients with 100% accuracy
Mix ingredients according to the formula
Ferment bread and roll doughs according to the formula
Portion bread and roll doughs according to the formula
Proof bread and rolls according to the formula
Bake bread and rolls to doneness
Follow safety and sanitation procedures
Complete own share of tasks necessary when working in a group
Finish each bread and roll variety within the allotted time stated in the class performance checklist
Breads and rolls pass the taste test performed in the lab class
Breads and rolls are of uniform consistency as stated in the class performance checklist
Breads and rolls are stored properly to prevent staling
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Prepare a variety of products from sweet dough
Assessment Strategies
Skill Demonstration - In the production of three different items made from sweet dough following standardized formulas using commercial baking equipment
Criteria
Weigh ingredients with 100% accuracy
Mix ingredients according to the formula
Ferment sweet dough according to the formula
Portion sweet dough according to the formula
Proof sweet dough products according to the formula
Bake sweet dough products to doneness
Follow safety and sanitation procedures
Complete own share of tasks necessary when working in a group
Finish sweet dough products within the allotted time stated in the class performance checklist
Sweet dough products pass the taste test performed in the lab class
Sweet dough products are of uniform consistency as stated in the class performance checklist
Sweet dough products are stored properly to prevent staling