Baking and Pastry Curriculum Flow

Kitchen and Food Worker Safety
Sanitation (For Baking and Pastry)
Baking Ingredients
Mise en Place
Quick Bread

Lecture: History, Basic Mixing Method, Demos
Biscuit Method
Muffin Method
Creaming Method

Yeast Breads

Lecture: Yeast Bread Basic, Mixing Methods, Kneading Methods, Fermentation, Baking
Pizza
Bread Shaping Lab
Loaf Bread Lab
Focaccia
Sandwich Lab
Cinnamon Rolls
Laminated Dough Lab

Pastry

Pie Dough (1,2, 3 Dough)
Types of Pies
Pie Lab
Puff Pastry: Cream Horns
Puff Pastry: Shaping Pastry
Choux Paste: Cream Puffs
Choux Paste: Eclaire

Cake Decorating

American, Italian and Swiss Butter Cream
Creaming Method and Sponge Method for cakes
Torte Cakes
Cake Decorating Demo and Practice
Butter Cream Rose Lab
Fondant
Fondant Character Lab
Wedding Cake Lab

Dairy and Eggs

French and American Ice Cream
Soufflé
Creme Brûlée

Sugar

Pulled Sugar Lab
Blown Sugar Lab
Candy Making Lab
Chocolate Lab

Comments

Yeast Bread Mixing Methods

Yeast Bread Mixing Methods Straight Dough Method is a one step mixing method in which all the dry ingredients such as flour, sugar, salt and yeast are mixed, and then wet ingredients such water and eggs are added. All the ingredients are then mixed straight to dough. It is the easiest of all yeast bread mixing methods. Sponge and dough is a two-step bread mixing process. The first step in this method is making the sponge which consists of a certain amount of flour, yeast and water. This mixture is allowed to ferment. The second step is adding the sponge to the rest of the ingredients to form the final dough. Old Dough Leavening aka Mother Dough or Preferments is exactly what it sounds like, a piece dough from a previous batch of dough is held back and used to help leaven the new loaf. This type of leavening with give more complex flavors because the old dough has been developing stronger fermenting flavors. Sourdough (Preferment) is a “natural leavener” it is made...

Kneading!!!

Kneading Techniques “Working the Dough” Kneading is one of the most known terms in baking, but do you really understand its importance. Could you recognize if you have a well kneaded product? Do you know the different kneading techniques? Do you know how to test if you have kneaded well enough? When I set out to create my lesson plans over baking, I could answer a few of those questions listed above. I had an idea about what I was looking for, but I did not know half of the information that I kneaded to know. So as I researched, I found information that I think all teachers, students, and aspiring bakers need to know. Why Knead Kneading develops a gluten network (net) As flour is hydrated gluten strengthens and adds to the structure of the dough. Gluten helps to bind the dough together and helps it keep from falling apart during baking Gluten creates a net in the bread product that captures carbon dioxide produced by yeast. ...

First Day of School!!!!

I am so excited to begin school tomorrow!!!!!!!! I decided to have this showing as students walked in the door to get them excited for what they will be able to accomplish this semester :) Lets look back at last year: I have been planning most of the day today trying to get my lessons planned for the nine weeks. I like to start the year with an idea of where I want to go, however; the most important day of school is the first. It sets the mood for the entire school year. So here we go.... its M arvelous to M eet you I ways start the year with an ice breaker :) Then I teach a little bit about me :) with an intro to the teacher PPT. Students learn more from someone they know.....and form a relationship with. Remind formally Remind101 is a group texting for the classroom. It helps me remind my students about assignments, projects or club meetings. It also allows students...

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