# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218413

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Identify baking and pastry-preparation errors.

Definition

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 leavener 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 crucial steps to take to avoid errors?
  • How can one determine whether an ingredient is stale or not?
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?

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

 

Culinary Math Management

 

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.