Title: Prepare a variety of baked goods, using laminated products.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Preparation should include making and using laminated dough to create croissants, Danish, and puff pastries.

Process/Skill Questions:

Thinking

- What are laminated products?
- What types of laminated dough may be purchased?

Communication

- What resources can be used to identify laminated products?
- How can technology help one decide the best procedure to ensure the desired end product?
- How can proper procedures and techniques for laminated products be communicated to employees?

Leadership

- Who determines what laminated products to use?
- How can the importance of organization and proper handling be emphasized to employees?

Management

- Who determines the cost effectiveness of making or purchasing laminated dough?
- What factors should be considered in the decision to make or purchase laminated dough?