Title: Identify equipment and utensils used in baking.
Course: Culinary Arts I (16052-I) > Section: Exploring Baking Fundamentals

Identification should include

- explaining the use of common equipment, such as mixer, sheeter, proofing cabinet, retarder, bakery oven, pans, molds, and rings
- explaining that baking equipment and utensils should be of good quality and durability because of exposure to a variety of ingredients and extreme changes in temperature.

Process/Skill Questions:

Thinking

- How does a baking surface affect the final product?
- Why should baking pans be properly lined?

Communication

- What is the effect of convection ovens on baked goods?
- What is the effect of conventional ovens on baked goods?
- Why is it important to have a thorough knowledge of assembly of baking equipment?

Leadership

- Why should equipment be cleaned and sanitized?

Management

- How does time and temperature vary between conventional and convection ovens?
- Why is it more effective to use weight as a measurement tool for baked goods?