Demonstrate mise en place for baking and pastry.

Demonstration should include

• organizing a workstation
• maintaining a clean work area
• adhering to safety and sanitation regulations
• following a production schedule
• using weighing, scaling, and measuring techniques.

Process/Skill Questions:

Thinking

• Why is accurate measurement crucial in baking and pastry production?
• What is the difference between a recipe and a formula?

Communication

• How can the importance of mise en place be communicated to employees?
• Why is it important to read an entire recipe before starting to create a product?

Leadership

• Why is it important to implement production schedules?
• Why is cleanliness important during baking and pastry production?
• How does workstation organization affect productivity?

Management

• Who is responsible for establishing and monitoring the production schedule?
• How does the production schedule affect labor cost and customer satisfaction?