Baking is a hands-on course where everyone is a chef. Emphasis is on presentation, entertainment, menu planning, and the nutritional needs ofthe young adult.
The student will . . .
physical needs, psychological needs, enjoyment, wellness (philosophy), emotional needs, security, stress, sense of belonging, food customs, etiquette, unique foods, dietary laws, diversity, fusion cuisine, leavening agents, fermentation, nutrients, vitamins, minerals, carbohydrates, fiber, protein, micronutrients
cross contamination, hazardous chemicals, electricity, preventing cuts, preventing falls, danger zone, general safety (hair, drawers, proper tools, knife safety), food safety, personal hygiene, proper clean up, food temperature, food storage, shelf life, e coli, botulism, salmonella, grease fire, freezer burn, perishable foods, flammable, acidity, foodborne illness, microorganisms, virus, fungi, parasites, bacteria, staphylococcus, incubation period
The student will . . .
major appliances, small appliances, convection, cooktop, stovetop, oven, gas, electric, autocleaning, ventilating hood, freezer, refrigerator, stand mixer, blender, food processor, blades, dough hook, flat paddle, whisk, peeler, fruit corer, zester, pizza cutter, straight spatula, kitchen shears, slotted spoon, rubber spatula, offset spatula, pastry brush, meat tenderizer, measuring spoon, ladle, sifter, pastry blender, liquid measuring cup, rolling pin, colander, pie plate, muffin tin, wooden spoon, cooling rack, bench scraper, dry measuring cup, tongs, baking sheets, cutting board, chef knife, serrated knife, paring knife
method, yield, standard vs. non-standard, labels, volume (ie: 1 cup, Tbsp, tsp, pint, ounce, quart), weight (i.e., 2 oz., 1 lb. ), number (1 egg), Fahrenheit, pre-heat, equivalency (eg: 4T = 1/4c), pinch, dash, sifted, pre-sifted, level off, eye level, stick method, work plan, dovetail, schedule, skill level, organization, clean as you go, evaluate results
muffins, pancakes, scones/biscuits, drop batter, pour batter, soft dough, chemical leavening agents, gluten, lattice
gluten, kneading, yeast, flour, egg wash, fermentation, punch down, carbon dioxide, dough hook, sugar, milk, bread flour, temperature, salt, proofing, braiding, fungi, types of flour, first rise, final rise, center rack, test for doneness, cooling
bake, grate, chop, dice, al dente, slice
fruit pie, savory, quiche, custard, pastry blender, cream pie, meringue, puff pastry, steam, crust types (cookie, pastry, meringue), crumb, lattice, blind-bake, pie weight, turnover, tart, flute, crimp, checkerboard, caloric value, pate a choux, zest, cut-in
bar, cut-out, drop, sliced, pressed, molded, creaming, sifting, folding, center rack, variety, zest
foam cake, pound cake, devils food, sponge, cake method, cake flour, all-purpose flour, cream of tartar, folding, tube pan, springform pan, cooling, frosting, icing, glaze,