# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644058

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare a variety of quick breads.


Preparation should include chemical-leavened products.

Process/Skill Questions

  • What leavening agents are used in quick breads?
  • What mixing methods are used in the production of quick breads?
  • How can proper procedures and techniques for chemical-leavened products be communicated to employees?
  • Why is it important to troubleshoot while preparing a variety of quick breads?
  • What steps are needed to produce various quick breads?
  • Who determines what type of quick breads are prepared?

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


Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.