Definition should include terms such as proofing, fermenting, tempering, docking, piping, blooming, kneading, and leavening.
Process/Skill Questions:
Thinking
- What terminology is important to the commercial baker?
Communication
- What are the different categories of baked goods?
Leadership
- How does a restaurant decide whether to prepare baked goods from scratch on premises or to procure baked goods from outside vendors?
Management
- What are the different leavening applications?
- How are baked goods used?