Common Planner
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

Find this useful?

If so, you'll love the standards search built into Common Planner.

Keep exploring

Keep exploring CTE standards

Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.

More West Virginia CTE sets

CTE