Title: Identify baking and pastry-preparation errors.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

Identification should include

- failing to account for geographical location (e.g., high altitude, sea level)
- using incorrect cooking time and/or temperature (e.g., over/under baking, over/under proofing)
- measuring incorrectly (e.g., confusing dry vs. liquid measures or weight vs. volume measures)
- using stale ingredients
- assessing the characteristics of the finished product incorrectly.

Process/Skill Questions:

Thinking

- What baking and pastry-preparation errors are commonly made?
- How can geographical location affect the outcome of the finished product? How does elevation above sea level affect baked goods?
- How can cooking time and temperature affect the outcome of the finished product?
- Why might use of stale ingredients cause failure of a baked product?
- What factors might cause a cake or bread not to rise?
- How does the freshness of the leavening agent affect the final product?

Communication

- How can the importance of accuracy when preparing baked products be communicated?
- How can the freshness of ingredients be ensured?

Leadership

- How can one learn the steps to take to avoid errors?
- How can one determine whether an ingredient is stale?

Management

- What should be done with an inferior product?
- How can common baking and pastry preparation errors be avoided? What are the financial consequences of such errors?