Title: Determine the amounts of product needed in a baking and pastry recipe, using the baker’s percentage method.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

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?