Title: Prepare basic candies.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

Preparation may include

- bonbons
- brittles
- butter crunch
- toffee
- dipped chocolates.

Process/Skill Questions:

Thinking

- Why is it important to use the correct type of chocolate for the type of candy being prepared?
- What is crystallization?

Communication

- How could one communicate the different stages of sugar solutions in the candy making process?

Leadership

- Why is following the temperature instructions for candy making important?
- What steps can be taken to prevent crystallization?

Management

- What pieces of equipment can be used for melting to prevent burning or scorching?
- How should homemade candies be stored?