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

Identification should include

- flour and starch types
- fats, oils, and shortenings
- leavening agents
- types of sugar and other sweeteners
- egg products
- types of chocolate
- types of nut and nut products.

Process/Skill Questions:

Thinking

- Why does the type of flour matter when preparing a formula or recipe?
- Why is it important to use the correct fat, oil, or shortening product?

Leadership

- Why is the proper labeling of baking products important?

Management

- Who determines what ingredients should be purchased?
- What is the best way to train employees on the use of specific ingredients?