# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218412

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Identify baking and pastry ingredients and their functions.

Definition

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?

Other Related Standards

FCCLA National Programs

Career Connection: My Career

 

Career Connection: My Life

 

Career Connection: My Path

 

Career Connection: My Skills

 

Power of One: A Better You

 

Power of One: Working on Working

 

FCCLA: STAR Events (2019)

Check the national FCCLA portal.

 

Culinary Arts

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.5

Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.