BAKING AND PASTRY TECHNIQUES

May 16, 2013

The final day of Intro to Baking and Pastry class has arrived.  We were scheduled to present our plated dessert to the class that we had drawn in our workbooks, review for our final written test, and then take the exam.  

Unfortunately,  we did not put enough water on the floors in the kitchen from the clean yesterday (we are required to pour buckets of water on the floors after scrubbing so that the flour floats on top of the water to the drains) and so we had to take everything back out of the kitchen and re-clean the floors.  

After the cleaning was complete, we presented our plated desserts to the class. We described our dessert and then we were required to walk slowly down the aisle and show off our drawing.  I presented mine in the "Vanna White" fashion with the hand slowly moving under the drawing as I walked down the aisle. This was a good approach as we all laughed and enjoyed. My dessert was a Chocolate Raspberry Torte (a dark chocolate sponge cake with a layer of ganache and a layer of raspberry filling topped with a shiny chocolate glaze, fresh raspberries and a chocolate disk along with a side of raspberry and chocolate sauce).  Below is a picture of my plate presentation.

After presentations, we completed review and were given our final written exam. I did well on the written exam. This course was extremely stressful for me so I am completely relieved and overjoyed to have made through the class. Time for a little R&R this weekend before the next class starts on Monday. Chocolates up for the next 6 weeks. Whoo hooo!