Given all of these requirements, how should the chef outline the syllabus?

Answer

Equipment | Simple doughs | Traditional | Ancient Grains | Enriched doughs | Sweet | Savory

Rationale

The sequence follows the requirements given in the question: equipment first, then simple doughs with their two types, followed by enriched doughs and their sweet and savory applications.

Answer choices

• A. Equipment

• B. Simple doughs

• C. Traditional

• D. Ancient Grains

• E. Enriched doughs

• F. Sweet

• G. Savory