10.F1.4

Identify the variety of bake shop ingredients, including: types of flour (e.g., bread, cake, pastry, rye and whole wheat); sugars and sweeteners (e.g., agave, brown, confectioner’s, granulated, molasses and Turbinado); fats (e.g., butters, oils and shortenings); eggs (e.g., fresh and frozen); milks (e.g., liquids, dried and non-dairy substitutes); thickening agents (e.g., arrowroot, cornstarch, flours and gelatin sheets); yeasts (e.g., active dry, compressed, instant, yeast starters and their activation temperatures); and, flavourings (e.g., chocolate, extracts, emulsions, salts and seeds).