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Week
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Date
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Class
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Lecture
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Assigned Reading
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Lab Recipes
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Week 1
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Thurs.
1/22
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Basic Principles
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Introduction, Course Outline, Kitchen Tour,
Product ID
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None
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Recipes for next week will be assigned
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Week 2
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Thurs.
1/29
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Basic Mixing Methods – Quick Breads
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Learn basic mixing methods (creaming, biscuit, muffin) and chemical leaveners.
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Chapter 4:
Ingredients (pp. 53-90)
Chapter 10:
Mixing Methods
(pp. 211-216)
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Creaming Method:
Date Nut Bread
(½ recipe) p.223
Sub pecan nuts
Pumpkin Muffins
(½ recipe) p.225
Double Chocolate Muffins
(½ recipe) p.226
Almond Poppy Seed Muffins
(½ recipe) p.224
Lemon Poppy Seed Muffins (Lemon Variation)
(½ recipe) p.224
Orange Blackberry Muffins (Almond Poppy recipe omit poppy seeds and almond extract. Add zest of 1 orange and 1.5-2 cups blackberries)
(½ recipe) p. 224
Muffin Method:
Zucchini Carrot Nut Muffins (½ recipe)
Recipe in Black Board
Lemon Blueberry Muffins (Plain Muffin variation)
¼ recipe) p. 218
Bran Muffins (Plain Muffin variation)
(1/4 recipe) p. 218
Bran Muffins with Raisins (Plain Muffin variation)
(1/4 recipe) p. 218
Banana Bread Recipe in Black Board
Morning Glory Muffins
Recipe in Black Board
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Week 3
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Thurs.
2/5
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Scones, Biscuits, and Pie Dough
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Learn rolling pie dough, storage, and differences between creaming and biscuit methods.
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Chapter 13:
Pie Doughs
(pp. 280-282)
Rolling Out Pie Dough
(p. 285)
Types of Doughs
(p. 312)
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Biscuit Method:
Scones
(½ recipe) p. 221
Use ½ milk & ½ cream
Pie Dough (U.S. Measure)
(Full recipe) p. 283
Pate Sucre
(full recipe)
Recipe in Black Board
These will be prepared and saved for pie/tart week.
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Week 4
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Thurs
2/12
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Cookies and Brownies
Quiz #1
Homework #1 due next week. Definition words in Black Board.
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Types of cookies, mixing methods, cookie textures, and dough storage.
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Chapter 18:
Cookies (pp. 475-484)
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Spritz Cookies
(½ recipe) p. 495
Use 3oz. Butter and 4oz. Bread flour
Earl Grey Tea Cookies
(Recipe in Black Board)
Brownies
(Recipe in Black Board)
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Week 5
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Thurs. 2/19
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Foaming and Hi-ratio Methods
Homework #1
Due
(Definitions)
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Learn foaming methods, whipped cream stages, and cake types
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Chapter 12:
Basic Foams, Whipped Cream & Meringues
(pp. 255-259)
Chapter 16:
Angel Food Cake
(p. 382)
Two-Stage Method
(p. 378)
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Angel Food Cake
(½ recipe) p. 403
Swiss Roll
(½ recipe) p. 402
Whipped cream
(Chef demo)
Yellow Cake
(Recipe in Black Board)
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Week 6
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Thurs.
2/26
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Custards & Creams
Quiz #2
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Stirred vs. baked custards, uses, storage, and shelf life
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Chapter 19:
Custards (pp. 511-515)
Custard Sauces (p. 260)
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Crème Brûlée
(½ recipe) p. 517
(Use fresh egg yolks and a cinnamon stick)
Crème Anglaise
(½ recipe) p. 261
Use ½ milk & ½ cream (fresh yolks)
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Week 7
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Thurs. 3/5
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Pâte à Choux & Pastry Cream
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Types of pâte à choux and puff pastry, piping techniques
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Chapter 14:
Eclair Paste
(pp. 329-330)
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Pâte à Choux
(Full recipe) p. 330
Pastry Cream
(½ recipe) p. 263
Practice piping for eclairs, cream puffs.
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Week 8
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Thurs. 3/12
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Midterm Exam
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Presentations
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Students present projects, followed by midterm. (Midterm taken in ACCelerator)
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None
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Thurs.
3/19
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Spring Break
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No Class
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Week 9
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Thurs.
3/26
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Pies, Tarts & Quiche
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Handling, rolling, and shaping dough for pies and tarts, pie finishes.
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Chapter 13:
Pies
(pp. 284-291)
Chapter 15:
Rolling out tart shells
(p. 351)
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Fresh Fruit Tart
p. 352 for procedure
Apple Pie with Streusel Topping
(Full recipe per person) p. 294 -
Use Old Fashioned Method p.295
Quiche Lorraine
(Recipe in Black Board)
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Week 10
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Thurs.
4/2
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Lean Doughs
Quiz #3
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Yeast types, mixing methods, storing dough
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Chapter 5:
Basic Baking Principles
(pp. 93-101)
Chapter 6:
Understanding Yeast Dough
(pp. 117-125)
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Italian Bread
(Full recipe) p. 127
Bagels
(Full recipe) p. 136
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Week 11
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Thurs. 4/9
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Enriched Breads
Homework #2 due next week. Definition words in Black Board.
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Differences between puff/croissant/danish dough and enriched vs. laminated dough
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Chapter 9:
Rich Yeast Doughs
(pp. 181-183)
Laminated Doughs
(pp. 188-189)
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Rich Sweet Dough
(Full recipe) p. 184
Milk Bread
(Full recipe) p. 132
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Week 12
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Thurs.
4/16
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Field Trip to Central Market & Whole Foods Market
2nd Assignment due!
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None
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Write a 1-page paper on the field trip (due the following week)
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Week 13
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Thurs.
4/23
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Phyllo & Puff Dough/ Leek Tart
Field trip papers due
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Handling puff pastry and phyllo dough
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None
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Turnovers
p. 322 for method
Palmiers
p. 326 for method
Phyllo Apple Strudel
(½ recipe for filling)
p. 339
p. 338 for assembly method
Leek and Mushroom Tart
(Recipe in Black Board)
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Week 14
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Thurs. 4/30
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Cake Decorating
Quiz #4
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Swiss Meringue
(Recipe in Black Board) per student
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Week 15
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Thurs.
5/7
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Practical Exam
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Students will demonstrate learned techniques
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Study for Final Exam
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Practical exam: Students will work individually
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Week 16
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Thurs.5/14
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Kitchen Cleaning & Final Exam
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Final Exam will be given in person
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None
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Clean kitchen
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