Title: Prepare breakfast batter products.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Preparation should include using cooking techniques for a variety of batter products and describing the steps involved in each.

Process/Skill Questions:

Thinking

- What are some common accompaniments and/or garnishes?
- What causes lumping in batter products?
- Why should batter products ingredients be cold?

Communication

- Why should batter products be made in small, manageable batches?

Leadership

- What are the considerations for preparing batter products with economy in mind? With nutrition in mind?
- What skills are needed to prepare batters?

Management

- How can varying the proportions of a batter change the results?
- What equipment is needed for the production of batter products?