Soft Skills for Employability
Being able to work with others to move toward a common goal.
Teamwork
How many teaspoons are in a tablespoon?
3 teaspoons = 1 Tablespoon
This ingredient provides the backbone of baked goods.
Flour
This process whips the ingredient quickly and vigorously to incorporate air and increase volume and structure.
Whisking
Fan, forced air for more even cooking.
Convection
This means you are trust-worthy and reliable.
Dependability
How many tablespoons are in a cup?
16 tablespoons=1 cup
This ingredient helps activate yeast in water, provides tenderness to a baked product and helps it to brown.
Sugar
This tool is used to remove thin strips of zest from citrus fruits.
Zester
A process in which oven temperature settings are adjusted to ensure accuracy.
Calibrate
The ability to calmly analyze and situation and identifying possible solution.
Problem-Solver
How many cups are in a pint?
2 cups = 1 pint
An ingredient that produces gas in batters and doughs, causing baked goods to rise and become light and porous and have a smooth texture.
Leavening-Agent
A French term for "put in their place," it means that the ingredients are prepared, the tools are gathered, and everything is arranged before you start cooking.
Mis enPlace
It adds flavor and inhibits certain enzymes. It can slow down the growth of yeast.
Salt
Ability to Adapt to changing needs
Flexibility
How many tablespoons are in 1/4 cup?
4 tablespoons=1/4 cup
The fats in the yolks help to soften, the whites act as structure builders. They also impart moisture.
Eggs
A mixture of flour and liquid with a consistency that varies from fine to thick, depending on the ratio of dry ingredients to liquids.
Batter
A protein that gives strength and elasticity to batters and doughs and structure to baked goods.
Gluten
This soft skill is of essence to get all meal components to the table in a timely manner. We must be organized, efficient and and well planned to have each dish ready at the same time.
Time-Management
How many teaspoons are in 1/2 tablespoon?
1-1/2 teaspoons
These are necessary to form gluten and maintain the structure. This dissolves the chemicals in the baking powder to release carbon dioxide to leaven the cookie and impart lightness. Milk helps to soften a product.
Liquids
Mix one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is light and fluffy.
Cream
A process that takes place when yeast cells act on sugars to form alcohol and carbon dioxide.
Fermentation