Title: Demonstrate basic baking and pastry techniques.
Course: Introduction to Culinary Arts (16051-36) > Section: Demonstrating Basic Culinary Skills

Demonstration could include

- scaling the ingredients
- mixing the ingredients
- proofing
- portioning the dough
- panning the dough/shaping the dough
- baking the dough
- cooling the product
- storing the product.

Process/Skill Questions:

Thinking

- What are the basic ingredients and their functions in a recipe?
- Why should dough be handled as little as possible?
- Why is it important to stir dry and liquid ingredients only as directed by the recipe?

Communication

- Why is it important to demonstrate the proper kneading technique?
- Why is it important to understand the different batter mixing methods?

Leadership

- How does one determine when a baked product is done?
- What leadership skills should be demonstrated by a baker to produce quality baked goods?

Management

- What criteria should be used to judge quality dough?
- What are the criteria for creating a bread or pastry lab?