This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.
Key concepts covered include:
- Describe properties and functions of the basic ingredients used in baked goods.
- Weigh and measure ingredients used in baking.
- Resize recipes to meet production needs and equipment capacities.
- Prepare typical American chemically leavened products.
- Scale, mix, mold, proof and bake yeast raised goods.
- Prepare cookies using various common dividing and panning techniques.
- Prepare American home style crumb topped and two crust pies.
- Prepare high ratio, chiffon cakes and genoise.
- Prepare product finishes such as washes, glazes, icings, frostings and fillings.
- Demonstrate proper storage techniques for all baked products.