1. Explain techniques for producing biscuits, cakes, and sponges, including traditional, classical, and modern approaches.
2. Describe the effects of preparation and cooking methods on the end product.
3. Identify considerations when balancing ingredients to achieve quality outcomes.
4. Evaluate flavour combinations and how they relate to product style and customer expectations.
5. Prepare for short answer formative assessment.
Lesson duration is: 60 min
