Select equipment and utensils used in baking.
Selection should include
- explaining the safety features of the equipment
- describing maintenance of the equipment
- demonstrating procedures for cleaning and sanitizing the equipment
- explaining the compatibility of the equipment and utensils to be used (e.g., nonmetal spoon in nonstick pan)
- matching the equipment to the product to be made
- choosing equipment appropriate for the volume of product to be made.
Process/Skill Questions:
Thinking
- How does baking surface affect the final product?
- How does surface area affect the final product?
- What effect does production volume have on equipment selection?
Communication
- How are baked goods affected by oven type?
- How should the differences in convection and conventional ovens be communicated to employees?
Leadership
- What adjustments can be made in production to save time?
- How can employees be encouraged to match equipment to the product being made?
Management
- What factors should be considered when selecting equipment for baking?
- How can equipment choice affect final product quality and cost?