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K–12 Standards

Baking and Pastry 2

Other West Virginia CTE sets

Baking Preparation (Mise en Place)

  • 1

    Demonstrate a variety of cooking methods: baking, frying, and steaming.1025.1

    1. 1

      Review recipes to understand the specific steps and techniques involved in baking, frying, and steaming.1025.1.1

    2. 2

      Demonstrate the methods for baking (preheating oven, measure and prepare ingredients, bake according to recipe, check for doneness).1025.1.2

    3. 3

      Demonstrate the methods for frying (heating oil, coating ingredients per recipe, fry ingredients, use thermometer to check internal temperature, drain excess oil and absorb residual grease).1025.1.3

    4. 4

      Demonstrate the methods for steaming (set up steaming apparatus, season ingredients, arrange ingredients ensuring proper spacing for even cooking, steam per recipe, check for doneness).1025.1.4

Basic Baking

  • 2

    Describe, compare, and contrast pie dough types and related methods and processes.1025.2

    1. 1

      List the ingredients and proportions for shortcrust pastry dough.1025.2.1

    2. 2

      Explain the mixing method and its impact on texture for shortcrust pastry dough.1025.2.2

    3. 3

      Discuss variations like sweet shortcrust and savory shortcrust.1025.2.3

    4. 4

      Outline the layering process for puff pastry and how it creates flakiness.1025.2.4

    5. 5

      Explain the role of butter and folding in puff pastry.1025.2.5

    6. 6

      Outline the methods for phyllo dough.1025.2.6

    7. 7

      Explain the layering process and the use of butter or oil.1025.2.7

    8. 8

      Compare the different dough types.1025.2.8

  • 3

    Describe, compare, and contrast fruit pie filling methods.1025.3

    1. 1

      Explain the process of cooking fruits for pie fillings.1025.3.1

    2. 2

      Discuss sugar, thickeners, and flavorings used in cooked fillings.1025.3.2

    3. 3

      Detail the preparation of fresh fruits for pie fillings.1025.3.3

    4. 4

      Explain the challenges and advantages of using fresh fruits.1025.3.4

  • 4

    Describe, compare, and contrast egg foam method as it relates to sponge, génoise, angel food.1025.4

    1. 1

      Define the sponge method and its key ingredients.1025.4.1

    2. 2

      Explain the technique of incorporating air through eggs.1025.4.2

    3. 3

      Outline the génoise method and its distinctive features.1025.4.3

    4. 4

      Discuss the role of eggs and flour in génoise cakes.1025.4.4

    5. 5

      Contrast génoise with other egg foam methods.1025.4.5

    6. 6

      Describe the angel food method and its unique characteristics.1025.4.6

    7. 7

      Discuss the absence of fat and leavening agents in angel food.1025.4.7

    8. 8

      Compare variations between sponge, genoise and chiffon cakes.1025.4.8

  • 5

    Describe, compare, and contrast frosting, icing, and glaze types and methods.1025.5

    1. 1

      Detail the ingredients and preparation of buttercream.1025.5.1

    2. 2

      Discuss variations like Swiss, Italian, and American buttercream.1025.5.2

    3. 3

      Compare the texture, flavor, and usage of different buttercreams.1025.5.3

    4. 4

      Outline the ingredients and process for making royal icing.1025.5.4

    5. 5

      Discuss applications and decorations using royal icing.1025.5.5

    6. 6

      Compare royal icing with other types of icing.1025.5.6

    7. 7

      Define meringue and its basic components.1025.5.7

    8. 8

      Discuss the three types of meringue: French, Italian, and Swiss.1025.5.8

    9. 9

      Define glazes and their purpose in pastry.1025.5.9

    10. 10

      Describe different types of glazes (mirror glaze, simple syrup).1025.5.10

    11. 11

      Discuss methods of applying and setting glazes.1025.5.11

  • 6

    Describe Pâte à Choux and other products.1025.6

    1. 1

      Define choux pastry and its key components.1025.6.1

    2. 2

      Describe the method of cooking and the role of steam for choux pastry.1025.6.2

    3. 3

      Detail the preparation of cream puffs and éclairs using Pâte à Choux.1025.6.3

    4. 4

      Discuss filling options and presentation for cream choux pastries.1025.6.4

    5. 5

      Explain the assembly and presentation of profiteroles.1025.6.5

    6. 5

      Discuss the construction of a croquembouche.1025.6.5

    7. 6

      Compare cream puffs, eclairs, profiteroles, and croquembouche.1025.6.6

  • 7

    Describe, compare, and contrast custard types and related methods.1025.7

    1. 1

      List the ingredients and methods for making baked custards.1025.7.1

    2. 2

      Discuss variations like crème brûlée and flan.1025.7.2

    3. 3

      Detail the process of making stovetop custards.1025.7.3

    4. 4

      Discuss applications and variations such as pastry cream.1025.7.4

    5. 5

      Describe custards made with fruit curds.1025.7.5

    6. 6

      Discuss the incorporation of eggs and fruit flavors.1025.7.6

    7. 7

      Compare curd-based custards with traditional custards.1025.7.7

Frequently asked questions

What grade levels do these standards cover?
PROFESSIONALEDUCATION-DEVELOPMENT
Where can I read the official document?
Baking and Pastry 2

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