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Temper chocolate
Assessment Strategies
in the tempering of dark, milk and white chocolate
using the microwave
Criteria
dark chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
milk chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
white chocolate has been tempered correctly; the chocolate is hard, shiny, and free of blemishes
you follow safety and sanitation procedures
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Create chocolate candies
Assessment Strategies
in the preparation of three types of chocolate candies
using chocolate candy-making tools
Criteria
candy centers are made according to the recipe
the dipped centers have a smooth, thin coating of chocolate that's been tempered correctly
learner makes chocolate candies following a standardized recipe
chocolates are stored properly
you follow safety and sanitation procedures
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Create sugar works
Assessment Strategies
in the creation of one cast sugar design using pattern forms and equipment unique to casting sugar
in the make-up of three pulled sugar designs using equipment and hand tools unique to sugar work
Criteria
pulled sugar designs are translucent and delicate
pulled sugar designs are colored according to the application
forms for cast sugar designs are shaped with 100% accuracy according a pattern
cast sugar is poured into pattern shape without overflowing lines
cast sugar designs are put together without breaking any pieces
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Plate desserts
Assessment Strategies
in the production of three plated desserts decorated with sauces that compliment the dessert in flavor and color
Criteria
sauces complement the dessert in flavor and color
you apply sauce to plates in an attractive and artistic manner
desserts pass the taste test performed in the lab class
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Create pastry buffet
Assessment Strategies
in the creation of a pastry display using a cultural theme with a showpiece and minimum of three different pastries
Criteria
pastry display includes a showpiece and thirty individual pastries
pastry display follows a cultural theme
pastry display is neatly displayed without any crumbs or smears
pastries pass the taste test performed in the lab class
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Paint with cocoa
Assessment Strategies
in the painting of a scene on a gum paste plate using paints mixed from cocoa and paintbrushes
Criteria
you mix cocoa paint to achieve several shades of color
you paint a scene onto a gum paste plate
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Create meringues
Assessment Strategies
in the production of two types of meringues
in the creation of three different shapes using meringue
Criteria
meringues are mixed according to a formula
meringues hold their shape for piping