Title: Demonstrate mise en place for baking and pastry.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

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?