Commercial Cooking 10, 20, 30

(a)	Define high-fat cake and provide examples (e.g., butter cake and pound cake).
(b)	Differentiate between high-fat and low-fat cakes.
(c)	Identify and practise the three main goals of cake batter mixing: creating uniform batter; forming and incorporating air cells in the batter; and developing the proper texture in the finished product.
(d)	Explain how to check for cake doneness, such as: cake pulls away from the sides of the pan; cake is springy in the middle; a cake tester comes out clean; and, using a thermometer.
(e)	Bake a cake or cupcake using various mixing methods such as creaming method, one-stage method, two-stage method and flour-batter method.
(f)	Differentiate between boxed cake mixes and two-stage method, considering cost, taste, texture and volume.
(g)	Demonstrate safe and proper use of bakeshop tools and equipment.
(h)	Demonstrate food safety standards when preparing, baking, serving and storing cakes and cupcakes.