Title: Produce a variety of cakes, using different mixing methods.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Production should include

- making pound, sponge/foam, angel, and high-ratio cakes
- using various mixing techniques, including creaming, whipping, and blending.

Process/Skill Questions:

Thinking

- What are some techniques to use when combining ingredients?
- What are the differences between types of cakes?
- What factors might cause a cake not to rise?
- What effect does pan color have on a baked item?

Communication

- What determines the types of cakes produced?

Leadership

- Who determines when cakes are going to be prepared in advance?

Management

- Who determines the types of cakes to be produced?
- How do proper cooling and storage affect labor and food cost?