April 8, 2013
Finally after 3 months of school, I started Introduction to Baking and Pastry. From here on out I should have all classes related to baking and I am very excited. We will have 2 days in the classroom and 2 days in the kitchen. We were introduced to the Chef briefly a week ago. I believe she is the only female Chef instructor at the school. She graduated from the school many years ago and has been teaching at it for the last 5 years.
After obtaining our workbooks and reviewing the syllabus for the course, we started learning about breads. Today's class was on yeast breads. We reviewed the 2 major categories of yeast breads, lean dough, which are lower in fat and sugar such as bagels, pizza dough, and Italian bread, and rich dough, which has a higher proportion of fat, sugar, and sometimes eggs such as sweet rolls, coffee cake and egg dough. We also reviewed the ten steps of dough production. Tomorrow I believe we will be given a demonstration on the basic mixing methods for the production of the yeast dough so we can work on it in teams in the kitchen on Wednesday and Thursday. I have never worked with yeast so this will definitely be an interesting week.
We will be moving very fast through this course as well. Based on a comment the instructor mentioned, I believe the school condensed the courses from 12 week courses to 6 weeks which is why we move so fast through everything. The class is also a bigger class. We have about 20 students at the moment which means our groups will be split into 5 groups of 4. The baking kitchens were not made for such large classes so it will be cramped working space. Hopefully it will be better than I am anticipating when it comes to the kitchen chaos. Lots of homework will be given in this class as well. We skipped over Module 1 all together in class which is 82 pages of workbook topics and information which we have been assigned to research and find on our own within the next 2 weeks. All and all I am excited to be learning the introductory knowledge of baking and pastry and can't wait to get into the kitchen and start making bread and danish this week.
After obtaining our workbooks and reviewing the syllabus for the course, we started learning about breads. Today's class was on yeast breads. We reviewed the 2 major categories of yeast breads, lean dough, which are lower in fat and sugar such as bagels, pizza dough, and Italian bread, and rich dough, which has a higher proportion of fat, sugar, and sometimes eggs such as sweet rolls, coffee cake and egg dough. We also reviewed the ten steps of dough production. Tomorrow I believe we will be given a demonstration on the basic mixing methods for the production of the yeast dough so we can work on it in teams in the kitchen on Wednesday and Thursday. I have never worked with yeast so this will definitely be an interesting week.
We will be moving very fast through this course as well. Based on a comment the instructor mentioned, I believe the school condensed the courses from 12 week courses to 6 weeks which is why we move so fast through everything. The class is also a bigger class. We have about 20 students at the moment which means our groups will be split into 5 groups of 4. The baking kitchens were not made for such large classes so it will be cramped working space. Hopefully it will be better than I am anticipating when it comes to the kitchen chaos. Lots of homework will be given in this class as well. We skipped over Module 1 all together in class which is 82 pages of workbook topics and information which we have been assigned to research and find on our own within the next 2 weeks. All and all I am excited to be learning the introductory knowledge of baking and pastry and can't wait to get into the kitchen and start making bread and danish this week.
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