BAKING AND PASTRY TECHNIQUES

April 30, 2013

After yet another quiz, we scaled for demonstrations.  No trick questions on this quiz, but it did incorporate more measurement conversions which required us to know the weight of egg whites and yolks.  Good thing we knew the answer from last weeks quiz. 



The chef provided step by step direction on making each of the pie doughs. We will be making three, Basic Pie Dough, special Pie Dough for Apple Pie and Sweet Dough.  She also demo'd the filling and topping and we ran out of time to complete the cake batter demonstrations.  I guess those will be on Thursday.