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Section 1 | Section 2 | Section
3 | Section 4 | Section
5 | Section 6
Quick Breads In this Section the
students will produce a variety of quick breads such as pound cakes,
muffins and scones. At the same time, the students will be instructed in
the principals of using the Creaming Method and the use of leaving agents.
Production will include Basque Cake, Meyer Lemon Semolina Cake, Basil and
Tarragon Pound Cake, Chocolate-Cherry Muffins and Scones.
Section II - Quick
Breads, Yeast Breads & Breakfast Pastries
Yeast Breads
The
science and fundamentals of yeast bread production are covered in depth over a
period of three weeks. This section begins with the Direct Method for making
bread dough; this method is applied in the production of Braided Breads such as
Challah, and is also used to make Knots and rolls. Using the Sponge Method and
Natural Fermentation Method, the students will produce Russian Rolled Wheat
Bread, Mediterranean Olive Bread, Baguettes and Sourdough Breads.
Breakfast Pastries
While
making classical breakfast pastries, students will learn the techniques
necessary for the production of laminated dough. Recipes will include
Croissant; Danish Pastries and Wreaths; Puff Pastry items such as Pinwheels and
Turnovers; and specialty breakfast items such as Broche, Cinnamon Snails,
Sticky Buns, Apply Fritters and Doughnuts.
Section 1 | Section 2 | Section 3 | Section 4 | Section 5 | Section 6
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