Title: Demonstrate baking.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term baking–a dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment (typically an oven), and that it typically applies to foods such as breads, pastries, and vegetables
- identifying when it is appropriate to bake food, including why baking is used for smaller products that come into direct contact with the pan.

Process/Skill Questions:

Thinking

- What foods are associated with baking?
- How does equipment affect baking?
- What skills are needed to prepare products to be baked?
- What should be done after a product has been baked?

Communication

- How does one determine when a baked product is done?
- What are the similarities and differences among dry-heat cooking methods?
- What is the difference between roasting and baking?

Leadership

- What procedures are needed for baking?
- What factors should be considered when deciding to bake?
- What are economic considerations for baking products?

Management

- What equipment is needed for baking?
- What products are appropriate for baking?
- What criteria help decide what food preparation techniques to use when developing a menu?