Title: Select equipment and utensils used in baking.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Selection should include

- explaining the safety features of the equipment
- describing maintenance of the equipment
- demonstrating procedures for cleaning and sanitizing the equipment
- explaining the compatibility of the equipment and utensils to be used (e.g., nonmetal spoon in nonstick pan)
- matching the equipment to the product to be made
- choosing equipment appropriate for the volume of product to be made.

Process/Skill Questions:

Thinking

- How does baking surface affect the final product?
- How does surface area affect the final product?
- What effect does production volume have on equipment selection?

Communication

- How are baked goods affected by being cooked in a conventional vs. convection oven?
- How should the differences in convection and conventional ovens be communicated to employees?

Leadership

- What adjustments can be made in production to save time?
- How can employees be encouraged to match equipment to the product being made?

Management

- What factors should be considered when selecting equipment for baking?
- How can equipment choice affect final product quality and cost?