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. ...

Baking

Baking Bread At this point in the bread making process you have mixed, kneaded, fermented, portioned, rounded, shaped, rested, and tested your final proof. NOW you are ready for the oven!!! Hold on!!!! Let’s discuss a few things before our products gets into the oven. Number 1: Make sure your oven is preheated . Yeast reacts to heat. If your oven is cool when your product goes in you will not get the oven spring reaction that you would like. Number 2: “ GLAZING OR WASHING” is the process of brushing your product with a number of ingredients to get a desired color and texture. Whole Egg Wash Brushed over bread product to promote browning and create a glossy shine. The egg is mixed with water and or milk. It can be used whole, just yolk, or just white. It can also be mixed with a little salt. Will be added before baking Milk Wash Makes a golden crust, but is not very shiny. Only use this before baking not after. Salt Water Wash Makes for a ch...

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