Commercial Cooking 10, 20, 30

(a)	Discuss how meringue is used to create a variety of desserts.
(b)	Identify ingredients and techniques to create meringue.
(c)	Examine quality indicators (e.g., fat inhibits foam, sugar stabilizes foam, a mild acid will foam to a greater volume, egg whites foam better at room temperature and overbeaten egg whites will curdle) in meringue production.
(d)	Practise foaming egg whites to the three distinct stages including soft, medium and stiff peak.
(e)	Analyze the results of peak stages.
(f)	Create a common meringue for a pie or tart topping.
(g)	Create cookies made from meringue (e.g., pavlova and macaroons) and cakes made from meringue (e.g., angel food and chiffon).
(h)	Practise safe and proper use of bakeshop tools and equipment.
(i)	Practise food safety standards when handling, preparing, cooking, serving and storing meringue-based desserts.