Determine the amounts of product needed in a baking and pastry recipe, using the baker’s percentage method.

Determination should include

• explaining the relationship of flour to other ingredients in a yeasted dough
• demonstrating how the ratio is calculated.

Process/Skill Questions:

Thinking

• How do ingredients interact in a recipe?
• What role does each ingredient play?

Communication

• How do growth, shrinkage, or other changes affect yield requirements?

Leadership

• What role does the pastry chef have in determining the need for baker's math?

Management

• How can one verify the accuracy of one’s calculations in production scaling?