zhenni Wang
Culinary & Food Service Management
LaSalle College Vancouver
Cul121 INTRO TO BAKING
INTRO TO BAKING
Week 1
This week, there were 3 products I produced: Blueberry Muffins with Streusel Topping, Peanut Butter Sandies, and Soft Yeast Dinner Rolls. Through this class, I learned how to right use the fresh yeast
Week 2
This week, there were 3 products I produced: Focaccia (Roma Flat Bread), Apple Pie with Pie Dough both on the top and bottom, and Chocolate Chewies. When make the Apple Pie with Pie Dough, we should make sure that cut a vent in the top of this kind of pie to allow the steam to escape, otherwise it will look for the weakest point in the shell and bust through there, possibly taking liquid from the filling with it
Week 3
This week, there were 3 products I produced: the first one is Banana Bread, the second is Fudge Brownie Batter, and the last one is Conchas. When make the Fudge Brownie Batter, while the centre of the product was soft yet firm. This indicates that the brownie is safe to eat and that the starches have created a strong framework inside the product.
WEEK 4
This week, there were 3 products I produced: the first one is Chocolate Cherry Scone, the second is Shortbread Cookie, and the last one is Whole-Wheat Bread. For the chocolate cherry scone, when cutting the scone, When cutting scones and placing them on the tray for baking, make sure to keep these scones in their original shapes; if they are even slightly crooked this can cause them to rise unevenly and fall to the side during baking.
Week 6
This week, there were 3 products I produced: the first one is Raisin Bread, the second is Chocolate Cream Pie, the third is pecan pie and the last one is Oatmeal Cookie. For the Chocolate Cream Pie, make sure pour the mixture into shell and freeze; For the Raisin Bread, it should baked until brown.
Week 7
This week, there were 3 products I produced: Multigrain Sourdough, Cranberry Sour Cream Scone, and Pecan Sticky Buns. For the Multigrain Sourdough, let the dough proof until double then bake.
Week 8
This week, we make Raspberry Muffin with streusel topping, Chocolate Cherry Scone, Focaccia and Baguettes in order to prepare the final pratical exam. Through this practice, I know that it should not open the oven at the first 20 minutes of baking muffin, so as to prevent the muffin collapse.
Week 9
This week we made greek scones, plain scones and potato, herb, cheese bread for school event. Through this exercise I learned that when shape the scone, it only can be rolled out twice at most, otherwise the layers of the scone will disappear.