Title: Identify the ingredients used in baking and their functions.
Course: Culinary Arts I (16052-I) > Section: Exploring Baking Fundamentals

Identification should include defining the following baking ingredients and explaining the function of each:

- Flour (e.g., all-purpose, pastry, bread, whole wheat)
- Liquid
- Flavoring
- Sweetener
- Salt
- Fat
- Binder
- Leavening agent

Process/Skill Questions:

Thinking

- How does flour type affect the nutritional value of the finished product?
- How does flour type affect the finished product of a baked good?
- What are the benefits of using pasteurized egg products in baking?
- What alternative ingredients may be used in baking to enhance nutritional value?

Communication

- How are artificial sweeteners used in baking?
- What are the different types of leaveners?

Leadership

- How would a baker determine which flour to use for a given product?

Management

- How does the selection of ingredients affect the overall outcome of a baked product?
- How does storage temperature and humidity affect the use and shelf life of ingredients?
- How does altitude affect leavening?