Food Studies 10, 20, 30

(a)	Identify the type of flour mixture best suited for cakes.
(b)	Examine the role of ingredients used in cakes.
(c)	Identify important baking skills (i.e., accuracy in measuring, mixing procedures, pan preparation, baking and determining doneness, altering and varying basic recipes, compensating for failures) required for successful cakes.
(d)	Apply terminology (e.g., creaming, folding, beating, leavening, meringue, cake flour, soft peak, stiff peak) associated with cake baking.
(e)	Research three types of cakes and examples of each (e.g., butter/fat or shortened, foam or sponge, chiffon).
(f)	Explain the techniques (e.g., handling of egg white foams) involved in preparing foam and chiffon cakes.
(g)	Investigate cake products made with different kinds of flour (e.g., gluten free, all purpose, cake flour).
(h)	Examine ways to add nutritional value to cakes (e.g., using whole grain flower, adding seeds or fruit, replacing saturated fat with unsaturated fat).
(i)	Compare (e.g., cost, taste, nutritional value) homemade, cake mix and bakery cake products.
(j)	Discuss guidelines for storing cakes to maintain flavour.
(k)	Explore cakes from other countries and cultures.
(l)	Prepare or plan recipes for different types of cakes.