Chapter 4 ∙ The Basic Fundamentals in the Production of Cakes
The Basic Fundamentals in the Production of Cakes
Curriculum Objectives:
- Define and describe the variety of cake types and the mixing methods utilized to produce them.
- Prepare a variety of cakes
- Evaluate the quality of prepared cakes
- Understanding ingredients: sweeteners
- Understanding ingredients: leavening agents
- Demonstrate basic icing and decoration techniques
- Evaluate the quality of iced and decorated cakes
