1. Chapter 22 Troubleshooting

2. What can go wrong? 9 areas where a mishap or problem can occur. –Direction misuse, misread, misinterpreted –Inaccurate measurements –Mixing method not followed –Inappropriate ingredients –Flavoring inaccurate –Pan size wrong –Pans not properly prepared –Oven temperature inaccurate –Pan not prepared correctly

3. Areas of concern Custards Yeast Breads Pies and Tarts Quick Breads Cakes and Icings Cookies

4. Custards Lumpy custard Thin pastry cream after was thick Skin on pastry cream Small yellow lumps in custard

5. Yeast breads Irregular rising of bread Split bread Dense with small holes Bread is coarse with large holes Crumbly bread

6. Pies and Tarts Tough crust Falls apart Undercooked bottom Shrinks on sides Not flaky Elastic dough

7. Quick Breads Tough Tunnels Not rising well Cake like texture Does not rise above the edge of muffin pan

8. Cake sand Icings Not rising Overflows Dark Crumby Tough Heavy and Dense Tunnels Egg-foam collapses Lumps in Icing Broken and curdled Melted Grainy

9. Cookies Pale Dark Hard Crumbly Puffy Spread out and Flat Do not spread enough

10. After looking over the issues with these bakery items, please find the cases and how to prevent them. See the hand out to fill in graph.