-
Prepare foam cakes
Assessment Strategies
in the production of angelfood, chiffon, sponge and jellyroll cakes
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner portions cakes according to the recipe
learner bakes foam cakes to doneness according to the recipe
learner completes own share of tasks necessary when working in a group
learner produces each cake variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
foam cakes pass the taste test performed in the lab class.
foam cakes are of uniform appearance as stated in the class performance checklist
foam cakes are stored properly to prevent staleness
-
Prepare creamed cakes
Assessment Strategies
in the production of pound, butter and high ratio cakes
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner portions cakes according to the recipe
learner bakes cakes to doneness according to doneness
learner completes own share of tasks necessary when working in a group
learner produces each cake variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
cream cakes pass the taste test performed in the lab class.
cream cakes are of uniform appearance as stated in the class performance checklist
cream cakes are stored properly to prevent staleness
-
Prepare icings
Assessment Strategies
in the production of meringue buttercream and Ganache-type glazes
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner completes own share of tasks necessary when working in a group
learner produces each icing variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
icings pass the taste test performed in the lab class.
icings are stored properly to prevent contamination
icings are of uniform appearance and consistency as stated in the class performance checklist
-
Prepare meringues
Assessment Strategies
in the production of basic meringue and Italian meringue
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner portions meringues according to the recipe
learner bakes meringues to doneness according to recipe
learner completes own share of tasks necessary when working in a group
learner produces each meringue variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
meringues pass the taste test performed in the lab class.
meringues are of uniform appearance and consistency as stated in the class performance checklist
meringues are stored properly to prevent staleness
-
Prepare hot and cold souffles
Assessment Strategies
in the production of a hot and cold souffle
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner portions souffles according to the recipe
learner bakes souffles to doneness according to recipe
learner completes own share of tasks necessary when working in a group
learner produces each souffle variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
souffles pass the taste test performed in the lab class.
souffles are of uniform appearance and consistency as stated in the class performance checklist
souffles are stored and served at the appropriate temperature
-
Prepare bavarians and mousse
Assessment Strategies
in the production of two mousse and one Bavarian
following a standardized recipe
using commercial bakery equipment
Criteria
learner weighs ingredients with 100% accuracy
learner mixes ingredients according to the recipe directions
learner portions mousse and Bavarians according to the recipe
learner completes own share of tasks necessary when working in a group
learner produces each mousse and Bavarian variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
mousse and Bavarian pass the taste test performed in the lab class.
mousse and Bavarians are of uniform appearance and consistency as stated in the class performance checklist
mousse and bavarians are stored properly to prevent contamination
-
Decorate cakes in European-style
Assessment Strategies
in the production of three decorated European-style tortes
using a turntable, spatula and decorating equipment
Criteria
learner selects appropriate fillings and icings
learner assembles cakes using European-style decorating techniques
learner completes own share of tasks necessary when working in a group
learner produces each torte variety within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
European tortes pass the taste test performed in the lab class.
European tortes are of uniform appearance as stated in the class performance checklist
European tortes are stored properly to prevent contamination
-
Prepare Petits Gateaux
Assessment Strategies
in the production of three petits gateaux
following a standardized recipe
using commercial bakery equipment
Criteria
learner selects appropriate cake, fillings and icings
learner assembles petits gateaux according to recipes
learner completes own share of tasks necessary when working in a group
learner produces petits gateaux within the allotted time stated in the class performance checklist.
learner follows safety and sanitation procedures.
Petits gateaux pass the taste test performed in the lab class.
petits gateaux are of uniform appearance as stated in the class performance checklist
Petits gateaux are stored properly to prevent contamination