Identify equipment and utensils used in baking.

Identification should include

• explaining the use of common equipment, such as

• • mixer
  • sheeter
  • proofing cabinet
  • retarder
  • bakery oven
  • pans
  • molds
  • rings
• explaining that baking equipment and utensils should be of good quality and durability because of exposure to a variety of ingredients and extreme changes in temperature.

Process/Skill Questions:

Thinking

• How does a baking surface affect the final product?
• Why should baking pans be properly lined?

Communication

• What is the effect of convection ovens on baked goods?
• What is the effect of conventional ovens on baked goods?
• Why is it important to have a thorough knowledge of assembly of baking equipment?

Leadership

• Why should equipment be cleaned and sanitized?

Management

• How does time and temperature vary between conventional and convection ovens?
• Why is it more effective to use weight as a measurement tool for baked goods?