Title: Prepare a variety of fillings and icings.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Preparation should include butter creams, ganaches, and glazes.

Process/Skill Questions:

Thinking

- What is the difference between a pourable and a spreadable icing?

Communication

- Why is following the recipe important to the finished product?
- What can happen if a preparation step is not communicated to assistants?

Leadership

- Who determines when and how the frosting/icing should be used?

Management

- What determines the production and use of frostings/icings?