Baking-Page 4

The TVE curriculum includes Grades 9 to 12 courses in a variety of areas, including baking and pastry arts. Ba k i n G a n d Pa s t r y ar t s oV e r V i e w Introduction Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific

SCIENCE IDEAS: Baking Soda and Vinegar: Put baking soda in a pie tin. drop vinegar ON TOP of the baking soda. All of the senses are engaged while you are making carbon dioxide! Add dish soap to the vinegar, and color too! The dish soap extends the reaction time. Shaving Cream and Water: F

Mars Food North America / Uncle Ben’s Martin’s Supermarkets Mary’s Gone Crackers MCI Foods, Inc. McKee Foods / Heartland Brands Melaleuca Mesa Foods LLC Mestemacher Bread / Carl Brandt, Inc. Metropolitan Baking Company Mi Rancho Miller Baking Co. Milton’s Baking Company Minsa Corpora

The baking and pastry arts are shown in a cultural and historical con- text as well so that students understand how different techniques and flavor profiles developed. Chapters focus on four areas essential to a well-rounded baking and pastry professional:

Preheat the oven to 180 C and line a 30cm x 22cm x 2,5cm baking tray with baking paper and Spray and Cook. Beat the eggs in an electric mixer for 5 minutes, or until thick and light yellow. Slowly add in the sugar while beating. Lower the speed and add the water and vanilla essence. Nestlé Hot Chocolate Powder, baking powder and salt.

The Baking Profession 1 1. Describe the major events in the history of baking, from prehistoric times to the present. 2. Name the principal career positions in modern food service and bakery operations. 3. Name and discuss four attitude characteristics possessed by successful bakers and pastry cooks.

1. To gain an appreciation of the art of baking 2. To understand the functions of ingredients in the baking/ pastry process 3. To understand correct working methods of professional baking techniques 4. To understand recipes, formulae, and techniques used by professional pastry chefs 5.

Principles of Baking:,ll: e% Analyzing Recipe lngredients Directions: In the chart on the next page, the seven categories of ingredients commonly used in baking are listed on the left. write the purpose of each ingredient in the vided' Then read the ingredient list for rineapple-i.un spaces pro-Bread. write the name or names of

11.1 List basic production planning principles. 11.2 Create menu descriptions for bakery foods. 11.3 Develop an understanding of basic baking facilities planning and layout principles. 11.4 Apply principles of nutrition to bakery goods and development. 11.5 Describe the importance of proper planning to the overall operation of the baking facility.

food service systems management principles, including financial planning and personnel issues. Prerequisites: NFSC 203 and NFSC 211, junior or senior classification. NFSC 305 Fundamental Baking Credits 3. 2 Lecture Hours. 3 Lab Hours. Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products,

Baking and pastry programs in colleges and universities are laying the foundation to meet these new challenges. Part of this foundation includes applying the knowledge of science to the bakeshop. The purpose of . How Baking Works, Second Edition. is to help lay this foundation. Ye

Baking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions for liquids, fats, sugars, sweeteners, flours, reducing sodium, allergies/intolerances 4. Methods, temperatures important to success 5. Baking Resources, Questions Share! #bakingfun