Unit 1 Baking Basics

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Suggested Activities • Compile the written test, assignment sheet, job sheet, and unit review scores, including any additional assignments. • Meet individually with students to evaluate their progress through this unit of instruction and indicate to them possible areas of improvement. • Reteach and retest as required. Resources Used in Developing This Unit Print Media • American Culinary Federation, Culinary Institute of America. Culinary Fundamentals. Upper Saddle River, NJ: Pearson Prentice Hall, 2006. • Gibson, LeRoy. Food Production, Management, and Services: Baking, 2nd ed. Stillwater, OK: MAVCC, 1992. • Johnson and Wales University, Culinary Essentials. Peoria, IL: Glencoe/ McGraw-Hill, 2002. • Labensky, Sarah R. and Alan M. Hause. On Cooking—A Textbook of Culinary Fundamentals, 4th ed. Upper Saddle River, NJ: Pearson Prentice Hall, 2007. Suggested Supplemental Resources Print Media • The Culinary Institute of America. The Professional Chef, 4th ed. Hoboken, NJ: John Wiley & Sons, Inc., 2006. Electronic Media • About.Com: Desserts/Baking. This great Web site covers everything from baking basics, to cake and cookie recipes, to proper storage of cakes and cookies. http://www.baking.about.com • American Culinary Federation’s Web site at http://www.acfchefs.org • The Culinary Institute of America’s Web site at http://www.ciachef.edu • The James Beard Foundation Web site at http://www.jamesbeard.org • Foodservice Industry current events at http://www.foodservice.com • Land O’Lakes Ingredient Substitutions list http://www.landolakes.com/mealIdeas/Substitutions.cfm • The Cook's Thesaurus at http://www.foodsubs.com • The National Restaurant Association's Web site at http://www.restaurant.org T 1–6 MAVCC—Culinary Arts: Advanced Pastry Arts
Suggested Activities * Web-site addresses were accurate and all content on referencedWeb sites was appropriate during development and production of this product. However, Web sites sometimes change; MAVCC takes no responsibility for a site’s content. The inclusion of a Web site does not constitute an endorsement of that site's other pages, products, or owners. You are encouraged to verify all Web sites prior to use. MAVCC—Culinary Arts: Advanced Pastry Arts T 1–7
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