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

Preparation should include chemical-leavened products.

Process/Skill Questions:

Thinking

- What leavening agents are used in quick breads?
- What mixing methods are used in the production of quick breads?

Communication

- How can proper procedures and techniques for chemical-leavened products be communicated to employees?
- Why is it important to troubleshoot while preparing a variety of quick breads?

Leadership

- What steps are needed to produce various quick breads?

Management

- Who determines what type of quick breads are prepared?