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BASIC BAKING AND PASTRY

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 14 Final Exam. Today is our final test in production I got the menu #5 which is a Lemon Meringue Tart, Drop Cookies and Eclairs. The bad side of this menu is that all the recipes use stove top cooking and that will take some time. We are going to have only 4 hours to accomplish this menu and it seems that it will not be enough time. I hope for the best. Subscribe to: Posts (Atom). Lesson 14 Final Exam. Lesson 10 Classic Tart assembly and decoration.

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BASIC BAKING AND PASTRY | paolabasicbakingpastry.blogspot.com Reviews

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BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 14 Final Exam. Today is our final test in production I got the menu #5 which is a Lemon Meringue Tart, Drop Cookies and Eclairs. The bad side of this menu is that all the recipes use stove top cooking and that will take some time. We are going to have only 4 hours to accomplish this menu and it seems that it will not be enough time. I hope for the best. Subscribe to: Posts (Atom). Lesson 14 Final Exam. Lesson 10 Classic Tart assembly and decoration.

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BASIC BAKING AND PASTRY | paolabasicbakingpastry.blogspot.com Reviews

https://paolabasicbakingpastry.blogspot.com

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 14 Final Exam. Today is our final test in production I got the menu #5 which is a Lemon Meringue Tart, Drop Cookies and Eclairs. The bad side of this menu is that all the recipes use stove top cooking and that will take some time. We are going to have only 4 hours to accomplish this menu and it seems that it will not be enough time. I hope for the best. Subscribe to: Posts (Atom). Lesson 14 Final Exam. Lesson 10 Classic Tart assembly and decoration.

INTERNAL PAGES

paolabasicbakingpastry.blogspot.com

1

BASIC BAKING AND PASTRY: Lesson 5 Written and practical quiz

http://paolabasicbakingpastry.blogspot.com/2010/06/lesson-5-written-and-practical-quiz.html

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 5 Written and practical quiz. Today we had our first quizz and we had questions about conversions on it. I am happy that my grade was 100%. 1 31/2 Quarts equals:224 tablespoons. 2-Yeast dies at 140F. 3- Which is an effect of salt in bread making? 4- Which of the following is NOT an effect of sugar in bread making? 5- From the wheat grain you can get all of the following flours, except: Spelt flour. 6- French name for Bread Baker: Boulanger. Lesson 3 ...

2

BASIC BAKING AND PASTRY: Lesson 9 Poaching Fruit, Cookies and Tart Shells

http://paolabasicbakingpastry.blogspot.com/2010/06/lesson-9-poaching-fruit-cookies-and.html

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 9 Poaching Fruit, Cookies and Tart Shells. Today we are continuing with our journey through the tarts, we already accomplished a fresh fruit tart. And we learn that the shells need to be cooked with weights to keep the shape of them in the 8"inch flutted tart pan. We dedicated two lessons to the danish dough so this day is when actually we did the fruit tart displayed in the last lesson blog.days come so fast is hard to keep track LOL. 1 tsp Rum, dark.

3

BASIC BAKING AND PASTRY: lesson 6 Fried Doughs, cut in dough and muffin method. Quick breads.

http://paolabasicbakingpastry.blogspot.com/2010/06/lesson-6-fried-doughs-cut-in-dough-and.html

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 6 Fried Doughs, cut in dough and muffin method. Quick breads. Amazing we are on our second week of baking and feels that is going so fast. With exception of the morning where is always a drag to wake up at 4:00am to be at school before 6:00am. But is definitively a must in this class to be early and start weighing all the ingredients.before the miss table gets overcrowded. 3 floz. Water. 1/8 oz. Yeast, dry-active. 1 oz Sugar, granulated. 190; oz....

4

BASIC BAKING AND PASTRY: Lesson 8 Cookies

http://paolabasicbakingpastry.blogspot.com/2010/06/lesson-8-cookies.html

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Today is a cookie day we start preparing dough to make jewel cookies, and chocolate cookies, we also made pate sucree wich is the dough to make tart shells, we did several to use during the next days. Today we also did a creme patissiere which is a cream made with vanilla and that is the filling of the fruit tarts. It is awesome to know this now. My fruit tart was really good I enjoyed very much and my family too. Yield: 5 – 8-inch Tart Shells. 188; each Va...

5

BASIC BAKING AND PASTRY: Lesson 4 Enriched Doughs and Sour Doughs

http://paolabasicbakingpastry.blogspot.com/2010/06/lesson-4-enriched-doughs-and-sour.html

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 4 Enriched Doughs and Sour Doughs. The production of today consisted in baking our brioche dough to make Atete shape, box shape, sour dough bread and rye bread. We also took home our Pan de Mie that by now it was cool off and ready. Yield: 16- 10 oz. portions (always increase by at least 4 portions to compensate for loss). 7272 oz. (4.54 #) Flour, Bread 100%. 7272 oz. (4.54#) Water 100%. 1454oz. White starter, 12 hours mature 20% *. 8 floz. Water.

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BASIC BAKING AND PASTRY

BASIC BAKING AND PASTRY. Tuesday, June 1, 2010. Lesson 14 Final Exam. Today is our final test in production I got the menu #5 which is a Lemon Meringue Tart, Drop Cookies and Eclairs. The bad side of this menu is that all the recipes use stove top cooking and that will take some time. We are going to have only 4 hours to accomplish this menu and it seems that it will not be enough time. I hope for the best. Subscribe to: Posts (Atom). Lesson 14 Final Exam. Lesson 10 Classic Tart assembly and decoration.

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