Commercial Cooking 10, 20, 30

(a)	Discuss the purpose of dessert garnishes.
(b)	Identify ingredients (e.g., chocolate, sugar, meringues, fondant and marzipan) that can be used to create dessert garnishes.
(c)	Research types of chocolate (e.g., white, dark, milk, semi-sweet and bitter) that can be used to create garnishes.
(d)	Investigate handling, preparation and cooking methods for chocolate.
(e)	Create chocolate garnishes (e.g., cages, cut-outs, curls, truffles and molds).
(f)	Experiment with modeling chocolate to create garnishes and centrepieces.
(g)	Differentiate among the types of sugar (e.g., granulated sugar, isomalt and confectioner’s sugar) that are suitable for decorations.
(h)	Research cooking methods to create sugar garnishes.
(i)	Practise the stages of cooking sugar such as thread, soft ball, hard ball, crack, hard crack and caramel.
(j)	Demonstrate safety standards when working with boiling sugar.
(k)	Create sugar garnishes (e.g., lace, blown, spirals, cast, pulled and spun).
(l)	Assess dessert garnishes using developed criteria.
(m)	Practise safe and proper use of bakeshop tools and equipment.
(n)	Practise food safety standards when handling, cooking, creating, serving and storing dessert garnishes.