Title: Describe baking ingredients.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Description should include

- identifying a wide range of ingredients
- stating the properties of each ingredient
- identifying the function of each ingredient.

Process/Skill Questions:

Thinking

- How does the protein in flour affect the end product?
- Why do homemade products have a shorter shelf life than commercially made products?
- What are leaveners?
- How does baking soda leaven?
- How does baking powder leaven?
- How does yeast leaven?
- What is the difference between fresh yeast, active dry yeast, and rapid-rise yeast?
- What is the role of fat in a baked good?

Communication

- Why is it important for baking ingredients to be labeled properly?
- What could be the effect of using the incorrect ingredients in a baked good?

Leadership

- How does the selection of ingredients affect the overall quality of a baked product?
- How does the quality of ingredients affect the final product?
- What is the relationship between quality of ingredients, food cost, and the final product?
- How does storage temperature affect use and shelf life of ingredients?

Management

- How can the choice of fat affect the quality and the cost of a baked good?
- What function does salt have in baked goods?
- How can sourcing affect customer satisfaction and perception of value?