Commercial Cooking 10, 20, 30

(a)	Differentiate between mealy and flaky pie dough.
(b)	Identify the four main ingredients needed to create pie dough including flour, fat, liquid and salt and the importance of each one.
(c)	Create short doughs and graham cracker crusts for pies or tarts.
(d)	Follow the procedure for rolling pie dough and lining pans including selecting the best dough to use, scaling, dusting, rolling, placing and crimping.
(e)	Analyze problems with pies including toughness, crumbling, sogginess, shrinkage, curdling and determine their causes.
(f)	Fill, assemble and bake single-crust pies, double-crust pies and lattice-topped pies.
(g)	Form and bake pie shells for unbaked pies.
(h)	Prepare a variety of fillings such as: fruit fillings (e.g., cooked juice method, cooked fruit method and old-fashioned method); sweet or savoury custard-type (e.g., pumpkin, pecan, sweet potato pie and tourtière); cream fillings (e.g., coconut, banana and chocolate); and, chiffon fillings (e.g., strawberry and orange).
(i)	Discuss the qualities of several types of pies and tarts.
(j)	Create a variety of pies for a school or community bake sale considering the cost of ingredients and dietary preferences.
(k)	Practise safe and proper use of bakeshop tools and equipment.
(l)	Practise food safety standards when handling, preparing, cooking, serving and storing pies and tarts.