Commercial Cooking 10, 20, 30

(a)	Identify tools and equipment (e.g., baker’s scales, pastry bags and tips, silicone baking mats, palette knives, bench mixers and proofing cabinets) required for baking.
(b)	Examine the design and function of essential baking tools and equipment.
(c)	Discuss the appropriate baking tools for a variety of baking tasks.
(d)	Identify the variety of bake shop ingredients, including: types of flour (e.g., bread, cake, pastry, rye and whole wheat); sugars and sweeteners (e.g., agave, brown, confectioner’s, granulated, molasses and Turbinado); fats (e.g., butters, oils and shortenings); eggs (e.g., fresh and frozen); milks (e.g., liquids, dried and non-dairy substitutes); thickening agents (e.g., arrowroot, cornstarch, flours and gelatin sheets); yeasts (e.g., active dry, compressed, instant, yeast starters and their activation temperatures); and, flavourings (e.g., chocolate, extracts, emulsions, salts and seeds).
(e)	Examine the role of bake shop ingredients in a recipe.
(f)	Maintain and properly store tools and equipment.