Commercial Cooking 10, 20, 30

(a)	Review and practise the three main goals of cake batter mixing, including: creating uniform batter; forming and incorporating air cells in the batter; and, developing the proper texture in the finished product.
(b)	Explain the correct procedures for scaling, panning, baking, checking for doneness and cooling cakes and cupcakes.
(c)	Discuss the necessity of separating eggs for foam type cakes.
(d)	Apply the appropriate mixing methods used to create low-fat and foam-type cakes such as sponge, angel food and chiffon.
(e)	Troubleshoot common cake faults involving volume, crust, texture and flavour.
(f)	Practise safe and proper use of bakeshop tools and equipment.
(g)	Practise food safety standards when preparing, baking, serving and storing cakes and cupcakes.