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Utilize safety and sanitation practices when using equipment, preparing, baking, and serving all food items
Assessment Strategies
Skill demonstration in baking lab
Criteria
Identify tools, small and large equipment used in a commercial bakeshop
Light the pilots and ovens
Use and clean soap and sanitation buckets
Operate and clean mixers effectively and safely
Use and clean scales
Use three-compartment sink and dishwasher
Handle hot or sharp objects efficiently and safely while moving around a kitchen
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Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale
Assessment Strategies
Skill demonstration in baking lab, Quiz
Criteria
Use scales effectively
Weigh liquid and dry ingredients accurately such as flour, butter, and eggs
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Prepare breads and yeast products (quick breads, yeast doughs)
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow recipe
Ingredients are mixed, portioned, and weighed effectively
Muffins and scones meet taste standards as identified by group evaluation
Follow the 12-step bread production process, as applicable to the product (scaling, mixing, bulk fermentation, folding, or punching, dividing, shaping, benching, makeup and panning, proofing, baking, cooling, and storing)
Focaccia and rolls meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare pies and tarts
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow recipe
Follow the rubbed dough method
Ingredients are mixed, portioned, and weighed effectively
Pies (pumpkin, pecan, fruit) and tarts meet taste standards as identified by group evaluation
Follow the creaming method
Short dough, chocolate ganache tarts meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare cookies
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow recipe
Follow the creaming method
Ingredients are mixed, portioned, and weighed effectively
Cookies (chocolate chip, others) meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare cakes and icings
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow the procedures listed in your recipe to make a yellow butter cake
Use the creaming method, keeping all ingredients at room temperature
Follow the procedures listed in your recipe to make a Genoise Cake
Use the foaming/sponge method, gently heating your eggs according to the procedure
Follow recipe for icing
Bring icing ingredients to room temperature
Follow the procedures listed in your recipe to make simple buttercream and Italian meringue
Use cake circles and turntables to frost your cakes
Sponge cakes are simple syrup brushed on each layer to improve flavor
Cakes and icing meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare custards, creams, and sauces
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow the procedures listed in the formulas
Churn chilled Crème Anglaise for ice cream
Bake Crème Brulee in ramekins and finish with caramelized sugar
Chill Crème Anglaise in the refrigerator
Chill all ice creams in the freezer
Cool all baked custards on sheet pans on speed racks in the refrigerator
Crème Anglaise and Crème Brulee meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare Pate a Choux, pastry cream, chocolate ganache, and whipped cream
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Follow the methods for pate a choux, pastry cream, ganache, and whipped cream as described in your textbook
Cool all products on sheet pans on speed racks
Perform effective mixing, piping, and filling of pastries
Fillings are made correctly
Pate a Choux, pastry cream, chocolate ganache, and whipped cream meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards
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Prepare assorted pastries
Assessment Strategies
Skill demonstration in baking lab, Reflection, Group evaluation
Criteria
Compare recipe ingredients and procedures for crepes, jams, and caramel sauce
Follow the procedure listed in your recipe to make crepe batter, jam, and caramel sauce
You let batter rest for at least 30 minutes
Jam uses frozen fruits
You do not stir caramel sauce once it’s boiling
You observe caramel sauce boiling
You effectively add cream to the caramel sauce
Use long spatula
Crepe, jam, and caramel sauce meet taste standards as identified by group evaluation
Mix, pipe, and bake meringue
Baked meringue shells and chocolate mousse meet taste standards as identified by group evaluation
Quality of the finished product meets group evaluation standards