Identify baking and pastry ingredients and their functions.

Identification should include

• flour and starch types
• fats, oils, and shortenings
• leavening agents
• types of sugar and other sweeteners
• egg products
• types of chocolate
• types of nut and nut products.

Process/Skill Questions:

Thinking

• Why does the type of flour matter when preparing a formula or recipe?
• Why is it important to use the correct fat, oil, or shortening product?

Leadership

• Why is the proper labeling of baking products important?

Management

• Who determines what ingredients should be purchased?
• What is the best way to train employees on the use of specific ingredients?