Demonstrate basic baking and pastry techniques.

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?