Identify the ingredients used in baking and their functions.
Identification should include defining the following baking ingredients and explaining the function of each:
- Flour (e.g., all-purpose, pastry, bread, whole wheat)
- Liquid
- Flavoring
- Sweetener
- Salt
- Fat
- Binder
- Leavening agent
Process/Skill Questions:
Thinking
- How does flour type affect the nutritional value of the finished product?
- How does flour type affect a baked good?
- What are the benefits of using pasteurized egg products in baking?
- What alternative ingredients may be used in baking to enhance nutritional value?
Communication
- How are artificial sweeteners used in baking?
- What are the different types of leavening agents?
Leadership
- How would a baker determine which flour to use for a given product?
Management
- How does the selection of ingredients affect the baked product?
- How do storage temperature and humidity affect the use and shelf life of ingredients?
- How does altitude affect leavening?