Food Studies 10, 20, 30

(a)	Determine the role of ingredients for successful baking.
(b)	Describe the function of the seven major ingredients (i.e., flour, fats, sugars, eggs, liquids, leavening agents and flavouring agents) in baking.
(c)	Evaluate the four types of flour mixtures (i.e., pour batter, drop batter, soft dough, stiff dough).
(d)	Discuss the importance of: accurate measurement; testing for doneness; using correct mixing techniques; using correct tools; using correct pans; using correct oven temperature; and, position of pan in oven.
(e)	Discuss different types of cookies (i.e., bar, rolled, drop, pressed, sliced or icebox and molded).
(f)	Compare the components (e.g., cost, nutrition, flavour) of homemade and convenience baked goods.
(g)	Apply terminology (e.g., stir, cream, bake, beat, combine, whip, knead, cut-in) associated with preparing a variety of baked goods.
(h)	Describe the three basic mixing methods for quick breads (i.e., blending [muffin], cutting [biscuit], creaming [cake]).
(i)	Prepare or explain how to prepare a variety of baked goods that use different types of flour.
(j)	Characterize baked goods from around the world.