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

Identification should include various types of breakfast batter products (e.g., pancakes, waffles, muffins, crepes) and their different preparation methods.

Process/Skill Questions:

Thinking

- What are the differences between quick bread and yeast bread batters?

Communication

- How can one communicate the nutritional benefits of using whole grains in batters?

Leadership

- How can one determine the best way to prepare the different types of batters?

Management

- What criteria should managers use in determining types of batter products to offer?