PSTR-1301 Fundamentals of Baking
Ellen Sternau
Credit Spring 2024
Section(s)
PSTR-1301-001 (77385)
LEC W 4:30pm - 6:10pm HLC HLC2 1302
LAB W 6:20pm - 9:40pm HLC HLC2 1302
Course Requirements
COURSE DESCRIPTION: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.
Course Subjects
Date |
Class |
Lecture |
Reading Homework |
Lab Recipes |
Week 1 Wed. 1/17 |
Basic Principles Assign Project/Paper |
-Introduction -Course Outline -Tour Kitchen -Recipes for next week will be assigned. |
NONE |
None |
Week 2 (Lab 1) Wed. 1/24 |
Basic Mixing Methods-Quick Breads |
-Learn the basic mixing methods; creaming, biscuit, muffin -Discuss the three basic methods and uses in quick breads -Concentration this week on Muffin/Creaming Methods - Understand the differences between chemical leaveners |
Chapter 4 Ingredients p. 53-90 Chapter 10 - Mixing Methods, p. 211-216 Write Recipe cards |
Each Team will be assigned to make 1 recipe from each method: Creaming Method: -Date Nut Bread p.223(½ recipe) sub Pecan nuts -Pumpkin Muffins-p. 225 (½ recipe) -Double Chocolate Muffins-p. 226 (½ recipe) -Lemon Poppy Seed Muffins-p. 224 (½ recipe) -Orange Blackberry Muffins - pg 224 (½ recipe) Muffin Method: -Zucchini Carrot Nut Muffins-recipe given -Blueberry Muffin-p. 218 (½ recipe) -Bran Muffins-p.218 - Banana Bread-recipe given -Morning Glory Muffins recipe given |
Week 3 (Lab 2) Wed. 1/31 |
Pie Dough |
-Learn proper procedure for rolling pie dough and storage - Learn the creaming method and how it differs from the biscuit method |
-Pie Doughs- p. 280-282 -Rolling out Pie Dough p. 285 -Types of Doughs-312 Write recipe cards |
Each Team will Make: Biscuit Method: -Scones-p. 221(½ recipe) Pie Dough-p.283 Pate Sucree-p.314 Both Doughs will be prepared and formed into disks. These will be saved for pie week. |
Week 4 (Lab 3) Wed. 2/7 |
Cookies/Brownies Handout: definitions for 1st assignment (Posted to BB) Quiz #1 |
-Types of cookies categories -Mixing methods -Understanding the different textures for various types of cookies through ingredients & cooking. -Storing different cookie dough |
Chapter 18 Cookies p. 475-484 Write recipe cards |
Each Team will Make: -Spritz Cookies-Chef Recipe -Earl Gray Tea Cookie-Chef recipe. -Brownies- Chef Recipe |
Week 5 (Lab 4) Wed. 2/14 |
Foaming Method Meringues Types of cakes First Assignment Due!! |
-Learn the uses for foaming methods in different applications and how it can be a natural leavening agent. - Learn the proper way of whipping cream. The stages that the cream goes through during this process. |
-Basic Foams, Whipped Cream & Meringues p. 255-259 -Angel Food Method p. 382 -Two-Stage Method-p.378: Write recipe cards |
Each Team will Make: Angel Food Cake-p.403 Yellow Cake-recipe will be given (This cake will be saved later for icing cakes.) Practice Piping |
Week 6 (Lab 5) Wed. 2/21 |
Custards & Creams Quiz #2 |
-Stirred vs. Baked Custard, the difference in taste and consistency of the end product. -Learn the uses for these basic products in applications of other pastry and desserts -Proper storage and shelf life for all cream products. |
Chapter 19-Custards - -Stirred & Baked,p. 511-515 -Custard Sauces p. 260 Write recipe cards |
Each Team will Make: Creme Brulee - p. 517 (½ recipe) - add cinnamon stick Each Student will Make: Creme Anglaise p.261 - (½ recipe) Will be made into Ice Cream - use ½ HC & ½ Milk |
Week 7 (Lab 6) Wed. 2/28 |
Pate a Choux Pastry Cream |
-Pate a Choux & Puff Pastry - Learn the different types applications for pate a choux through piping and additions of ingredients -Continue working on stirred custards and understanding of changing the flavor profile. |
Chapter 5 -Basic Baking Principles, p. 93-101 -Working with eclair paste p. 329-330 Write recipe cards Study for midterm exam |
Each Student will Make: - Pate a Choux - p.330 (Full recipe) Chef will demo piping technique for Choux Paste: Chocolate Eclairs, Cream Puffs, Paris Brest -Pastry Cream - p.263 (Full recipe) Make note of the variations of flavoring the pastry cream. |
Week 8 No Lab Wed. 3/6 |
Midterm Exam Paper/Presentation |
Students will need to come prepared for their presentation of topic research. After presentations we will take the written midterm |
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Week 9 (Lab 7) Wed. 3/20 |
Pies/Tarts/Quiche |
-Difference between dough in taste for savory vs. sweet - Handling, rolling, shaping of dough for different type of molds -Using the right dough for the right filling -Finishes for pies -Mid Term Exam will be given online. |
Read Chapter 13-Pies, p. 284-291 Rolling out tart shells, p. 351 Write recipe cards |
Each Student will Make: - Fresh Fruit Tart-p.352 -Old Fashioned Apple Pie w /streusel topping p. 295 & p. 195 (Scale to 1 pie/6 apples per pie) Chef will Demo Assemble of Tarts & Quiche All teams will make: Quiche Lorraine -Chef Recipe Leek & Mushroom Tart-Chef Recipe |
Week 10 (Lab 8) Wed. 4/3 |
Yeast Breads Cake decor Quiz #3 |
-Yeast-Fresh vs. Dried, how does it work -Procedures for mixing yeast dough -Storing breads/dough for future uses -Divide, fill, crumb coat, ice and decorate a cake |
Read Chapter 6, -Understanding Yeast Dough, p. 117-125 Write recipe cards |
All Teams will Make: - Italian Bread-p.127 (Part of this dough will be made into a pizza, the other for a small loaf. Toppings for pizza will be provided) -Bagels-recipe given (Chef will prepare one pot of water to be used by the class for poaching bagels.) -Swiss Meringue Buttercream – chef will provide recipe |
Week 11 (Lab 9) Wed. 4/10 |
Enriched Breads Handout: Definitions for 2nd assignment (Posted to BB) |
-Learning the differences between Puff/Croissant/Danish dough -Learn the difference of an Enriched Yeast dough and Laminated Dough - What are the best applications/uses for these item |
Read Chapter 9, -Rich Yeast Doughs p.181-183 -Laminated Doughs, p.188- 189, Write recipe cards |
All teams will make: - Pecan Sticky Buns-recipe Rich Sweet Dough - p.184 1 1/2x (Chef will explain how to prepare.) -Milk Bread-p. 132 (Milk bread will be portioned out and braided.) |
Week 12 (Lab 10) Wed. 4/17 |
Short Dough 2nd Assignment Due!!! Quiz #4 |
-Working with puff pastry dough and phyllo pastry dough. -How to handle each of these items for a successful end product. -Proper storage & shelf life. |
Write recipe cards Start to review for final exam |
All teams will make: -Turnovers-p.322-Chef will provide various fillings for class -Palmiers-p.328 -Papillons-p. 327 (Each team will receive two sheets of puff pastry that is ready to use.) -Apple Strudel using Phyllo Leaves-p.338 -Apple Filling for Strudel-p.339 (Half Recipe) |
Week 13 (Lab 11) Wed. 4/24 |
Field Trip to Central Market & Whole Foods |
Students will be given a guide from the instructor to tour Whole Foods & Central Market. Student attendance is mandatory. If a student does not attend, a written paper cannot be submitted. Make sure you come!! |
Homework-A one page paper on the field trip needs to be submitted by the students the following week at the beginning of class. Students will use the same guidelines as the research paper noted in the syllabus. No late papers will be accepted!! This is an objective paper and you will be given a basic outline by the chef at the location to help you write your paper. |
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Week 15 Practical Exam Wed. 5/1 |
PRACTICAL EXAM |
Students will take a practical exam using the techniques and recipes learned throughout this semester. |
Study for Final Exam |
Come prepared with recipes on index cards Students will work individually |
Week 16 Wed. 5/8 |
Kitchen Cleaning Final Exam |
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Final exam will be given in person |
Student Learning Outcomes/Learning Objectives
COURSE LEARNING OBJECTIVES
· Identify and explain baking terms, ingredients, equipment, and tools
· Scale and measure ingredients; convert and cost recipes
· Safely operate baking equipment and tools
· Prepare yeast products,quick breads,pies,tarts,cookies, various cakes,icings,and demonstrate decorating techniques
· Produce commercially acceptable baked products
LEARNING OUTCOMES
Upon completion of this course students will be able to:
● 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, proof and bake yeast raised goods.
● Prepare cookies using various common dividing and panning techniques; American home style crumb topped and two crust pies; high ratio, chiffon cakes and genoise; product finishes such as washes, glazes, icings, frostings and fillings.
● Demonstrate proper storage techniques for all baking products.
Office Hours
M 2:00 PM - 3:00 PM Highland Campus - building 2000 Room 1317.04
NOTE Tuesday; 2:15pm-3:15pm, Wednesday; 3pm-5:00pm or by appointmentPublished: 01/17/2024 11:39:57