Identification should include defining the following baking ingredients and explaining the function of each:

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

Leadership

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?