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Prepare breads from pre-fermented yeast doughs
Assessment Strategies
in the production of three kinds of yeast breads made from a dough, sponge, and pooish preferment
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you mix ingredients according to the recipe
you prepare pre-ferments according to the recipe
you ferment bread doughs according to the recipe
you portion bread doughs according to the recipe
you proof bread according to the recipe
you bake bread to doneness
you follow safety and sanitation procedures.
you complete own share of tasks necessary when working in a group
you 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 are stored properly to prevent staling
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Prepare a variety of products from scratch Danish dough
Assessment Strategies
in the production of three different items made from scratch Danish dough
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you mix ingredients according to the recipe
you ferment Danish dough according to the recipe
you laminate Danish dough using the three fold method
you make various products using Danish
you proof Danish dough products according to the recipe
you bake Danish dough products to doneness
you follow safety and sanitation procedures.
you complete own share of tasks necessary when working in a group
you finish Danish products within the allotted time stated in the class performance checklist.
Danish products pass the taste test performed in the lab class.
Danish products are of uniform consistency as stated in the class performance checklist.
Danish products are stored properly to prevent staling
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Prepare a variety of products made from scratch kringle dough
Assessment Strategies
in the production of scratch kringle dough made with three different fillings
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures.
you mix ingredients according to the recipe
you ferment kringle dough
you laminate kringle dough using the three fold method
you portion kringle dough according to the recipe
you proof bread according to the recipe
you bake kringle to doneness
you complete own share of tasks necessary when working in a group
you finish kringles within the allotted time stated in the class performance checklist.
Kringles pass the taste test performed in the lab
Kringles are of uniform consistency as stated in the class performance checklist.
Kringles are stored properly to prevent spoilage
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Prepare a variety of products made from scratch croissant dough
Assessment Strategies
in the production of plain and filled products made from scratch croissant dough
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures.
you mix ingredients according to the recipe
you ferment croissant dough
you laminate croissant dough using the three fold method
you portion croissant dough according to the recipe
you proof croissants according to the recipe
you bake croissants to doneness
you complete own share of tasks necessary when working in a group
you finish croissants within the allotted time stated in the class performance checklist.
croissants pass the taste test performed in the lab class.
croissants are of uniform consistency as stated in the class performance checklist.
croissants are stored properly to prevent spoilage
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Prepare frozen desserts
Assessment Strategies
in the production of an ice, a sherbert and an ice cream
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures
you mix ingredients according to the recipe
you freeze products in commercial ice cream maker
you complete own share of tasks necessary when working in a group
you finish frozen desserts within the allotted time stated in the class performance check-list
frozen desserts pass the taste test performed in the lab
frozen desserts are of uniform consistency as stated in the class performance checklist.
frozen desserts are stored properly to prevent spoilage
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Prepare healthy bakery products
Assessment Strategies
in the production of two items made with ingredient substitutions and one made by modifying an existing recipe
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures.
you mix ingredients according to the recipe
you portion healthy products according tor the recipe
you bake healthy products to doneness
you complete own share of tasks necessary when working in a group
you finish various types of healthy products within the allotted time stated in the class performance checklist
healthy products pass the taste test performed in the lab
healthy products are of uniform consistency as stated in the class performance checklist.
healthy products are stored properly to prevent spoilage
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Prepare ethnic bakery products
Assessment Strategies
in the production of bakery products from three different countries
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures.
you mix ingredients according to the recipe
you portion ethnic products according tor the recipe
you bak ethnic products to doneness
you complete own share of tasks necessary when working in a group
you finish various types of ethnic products within the allotted time stated in the class performance checklist
ethnic products pass the taste test performed in the lab
ethnic products are of uniform consistency as stated in the class performance checklist.
ethnic products are stored properly to prevent spoilage
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Prepare seasonal bakery products
Assessment Strategies
in the production of three types of seasonal bakery products
following standardized recipes
using commercial baking equipment
Criteria
you weigh ingredients with 100% accuracy
you follow safety and sanitation procedures
you mix ingredients according to the recipe
you portion seasonal bakery products according tor the recipe
you bake seasonal bakery products to doneness
you complete own share of tasks necessary when working in a group
you finish seasonal bakery products within the allotted time stated in the class performance check-list
seasonal bakery products pass the taste test performed in the lab
seasonal bakery products are of uniform consistency as stated in the class performance checklist
seasonal bakery products are stored properly to prevent spoilage