Commercial Cooking 10, 20, 30
COOK30B
Module 30B: Traditional Breads (Optional)
Outcome
Produce traditional yeast breads and unleavened breads from various cultures.
Indicators
| (a) | Discuss the history of unleavened breads and yeast breads. |
| (b) | Provide examples of yeast and unleavened breads from various cultures, including Métis and First Nations. |
| (c) | Produce traditional yeast breads (e.g., challah, king cake, potato and hot cross buns) from various cultures. |
| (d) | Produce traditional unleavened breads (e.g., bannock, naan, pita, matzo, tortilla and roti) from various cultures. |
| (e) | Practise safe and proper use of bakeshop tools and equipment. |
| (f) | Practise food safety standards when preparing, baking, serving and storing breads. |
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