Name of Course: BAKER

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Name of Course: BAKER 1 Pre-requisites to Preferably 8th class Training 2 Age Group Min 18 yrs 3 Training Outcome Objectives: At the end of the training the trainees will be able to: 1. Handle the equipment used in bakery 2. Understand and able to apply the ingredients formulae in the recipe 3. Prepare the different breads 4. Prepare varieties of cake 5. Prepare pastry products 6. To be able to open their own bakery through design, setup and its running. 4 Theory Duration 26 Hours 5 Practical Duration 124 Hours 6 Total Duration 150 Hours 7 Category of course I SYLLABUS: THEORY (Duration - 26 Hours) S. No. Topic Hrs Weightage 2 Tourism & You 02 10% 3 Aims & Objectives of Bakery 02 10% 4 Bakery equipment and their uses 02 10% 5 Raw Materials used in Bakery & Patisserie 08 20% Flour: Composition, types, grading, gluten, WAP Yeast : Elementary knowledge: o Functions and uses o Effects of over and under fermentation Eggs: Functions & Uses Sugar: Types and Uses Salt: Use and effect. Fats: Types and uses Leavening Agents Bread Improver 6 Methods of Bread Making 04 20% Straight dough Method Sponge & dough Method 7 Cake Making Methods 04 20% Flour Batter Method Sugar Batter method 8 Food Safety Standard (HACCP), Shelf life 02 5% 9 Basic food costing 02 5% SYLLABUS: PRACTICAL (Duration - 124 Hours) S. Topic Hrs Weightage No. 1 Equipment 08 10% Identification Use and hand ling Ingredients – Qualitative and quantitative measures 2 Bread Making 32 20% Demonstration & Preparation of Simple and enriched bread recipes Bread Loaf (White and Brown) Bread Rolls (Various shapes) Pizza base, Burger Rolls, Hot Dog Rolls, Sweet bun Kulcha 3 Simple cake 32 20% Demonstration & Preparation of Simple and enriched Cakes, recipes Sponge, Genoise, Fatless, Swiss roll Fruit Cake Rich Cake Muffins / Cup cake 4 Basic Pastries 32 20% Sweet Paste – 4 Varieties (Cookies) Puff Paste – 4 Varieties Short crust Paste – 4 Varieties (Cookies) 5 Eggless Baking 12 15% 6 Sugar- free Baking 08 15% .

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Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
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Sweetish Hill Bakery
ORDERING INFORMATION A selection of 6” and 8” cakes are available daily for walk-in customers. Please call ahead to assure availability. We require at least 24 HR notice for 10” or 1/4 sheet cakes. We require at least 48 HR notice for all larger cakes; specialty cakes indicated with an astric. Please call ahead for special requests, or email us at [email protected] STANDARD DESIGN WORK Complimentary writing is oered on all cakes. For Sweetish Hill Standard Occasion cakes we oer a selection of Baby Shower, Birthday, Christening, and Graduation designs. SWEETISH H ILL BAKERY 8” add $8.00 1/4 sheet add $15.00 10” add $10.00 1/2 sheet add $20.00 12” add $15.00 17” or full sheet add $25.00 15” add $20.00 C AKES CUSTOM DESIGN WORK Prices for custom cake designs, including logos , special drawings, 1120 WEST SIXTH STREET and portraits are quoted individually for each cake. Austin, Texas 78703 Tel 512-472-1347 Monday - Saturday 6:30 am - 7 pm, Sunday 6:30 am - 3 pm, WEDDING CAKES 98 SAN JACINTO BLVD We can create a beautiful custom design for your special day. STE. 170 Please call 512- 472-1347 and speak with our Wedding Cake Specialist. Austin, Texas 78701 Tel 512-472-2411 Monday - Friday 7:30 am - 3 pm, www .sweet i s hhill.co m JUNE 2014 CLASSICS Price List “A” PRICING INFORMATION PENN S YLVANIA DUTCH CHOCOLATE Rich dark chocolate cake with rich chocolate fudge icing. ROUND CAKES ITALIAN CREAM CAKE A southern cake with walnuts, coconut & cream cheese icing.
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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
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SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
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The Dirty Cheesecake
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Newbeginning
THE INN THE INN ON BROADWAY ON BROADWAY I Icakes, cpaonstfreicetsi&ons a stow a eet ending beginnew ing . The Inn on Broadway is pleased to offer you a dessert menu of decadent signature creations. Here at The Inn on Broadway we take pride in knowing that all of our dessert & pastries are baked fresh in house by our very own Executive Pastry Chef. the things in We are happy to offer you a personalized consultation best to help you make your dream designs a reality. life are sweet . Because “All You Need is Love & Dessert.” (585) 232-3595 innonbroadway.com I THE INN ON BROADWAY sigInature dessertls oavree e.dible ERVES UESTS ER AKE S 14 G P C LEMON c$a96.0k0 eaech s Lemon Cake Filled with Lemon Curd Topped with Swiss Buttercream. GRAND MARNIER ® Chocolate Cake with Grand Marnier ®, Orange Zest and Grand Marnier ® Buttercream. RED VELVET Crimson Chocolate Cake with Whipped Cream Cheese Frosting. TALIAN UM BROADWAY CHOCOLATE I R Two Layers of Chocolate Cake with a Vanilla Genoise Cake Soaked in Sweet Rum, Pastry Cheesecake Center Topped with Chocolate Cream & Mini Chocolate Chips Topped with Ganache & Our Hand Rolled Tourne dos Truffles. Whipped Cream, Toasted Almonds, Toasted Coconut and Maraschino Cherries. BROADWAY CARROT Carrot Cake with Chopped Pecans, FRESH BERRY TART Crushed Pineapple & Toasted Coconut Topped Delicate Tart Crust Filled with Vanilla Pastry with Whipped Cream Cheese Frosting. Cream and Topped with Strawberries, Raspberries, Blackberries & Blueberries with Apricot Glaze. KAHLUA ® B LACKOUT Dark Chocolate Cake with Chocolate Kahlua ® FLOURLESS CHOCOLATE {GF} Cream Filling and Whipped Ganache.
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Pound Cakes and Coffee Cakes Are Just As Delicious As Their Showier Layered Cousins
Cakes Cakes celebrate the ceremonies and milestones of our lives —birthdays, weddings, and almost any other festive occasion —and for good reason. No matter the variety —layer cakes, sheet cakes, Bundt cakes, cheesecakes —brought to the table at the end of the meal, a cake always elicits admiration. Cookies are delightful and pies are tasty, but no dessert is quite as impressive as a beautifully baked and finished cake. Cake recipes don't have to be fussy and difficult, however. Simple, unfrosted varieties such as pound cakes and coffee cakes are just as delicious as their showier layered cousins. In this primer, we'll explain the differences between the various types, as well as the basic steps that are common to nearly all cake recipes. If you're a novice baker, you can start with the simple pound and angel food cakes in the list below and move on to more complicated recipes as you gain confidence. And if you're already experienced, understanding the different categories of cakes and the various options for finishing them will give you a basis for experimenting and creating recipes of your own. Type of cakes There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit cakes,— which is helpful when you're trying to decide what to eat, but not as helpful when you're trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake) varies.
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30. Chapter 29
CHAPTER 29 Desserts SECTIONS Section 29.1 Cookies Section 29.2 Cakes Section 29.3 Pies Section 29.4 Specialty Desserts Personal Narrative ave you ever seen a very Hspecial dessert? Write a short story about a memorable dessert. Describe the occasion, the type of dessert, and give sensory details about its ap- pearance, flavor, and texture. Writing Tips 1 Freewrite to gather ideas. 2 Ask yourself questions to help fill in details of the narrative. 3 Construct an outline to help organize your narrative. EXPLORE THE PHOTO Desserts are the sweet conclusion to a meal. What types of desserts can you name? 746 SECTION 29.1 Cookies How many different cookies can you name? Reading Guide Pace Yourself Short blocks of concentrated reading repeated frequently are more effective than one long session. Focus on reading for 10 minutes. Take a short break. Then, read for another 10 minutes. ACADEMIC STANDARDS English Language Read to Learn Content Vocabulary Arts Key Concepts crisp cookie NCTE 12 Use language to accomplish individual Distinguish between crisp, soft, spread purposes. and chewy cookies. soft cookie chewy cookie Describe types of cookies, and the Mathematics one-stage method methods for mixing, baking and NCTM Measure- storing them. drop cookie ment Apply appropri- tuile ate techniques, tools, and Main Idea warped formulas to determine Cookies are small desserts that can double pan measurements. be crisp, soft, or chewy and come in many shapes. Cookies are made Academic Vocabulary Social Studies using either a one-stage method, or a turn deal NCSS I A Culture Ana- creaming method.
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A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
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All in One Bake Shop
All in One Bake Shop Volume 3 Issue 3 Make it Sweet! August, 2004 Scratch vs. Mix We get questions every day about which is best... scratch or mix cakes. Pastry Chefs, Bakers and Homemakers all have their own preferences, and contrary to what you may think, it is not just that professionals prefer scratch and home bakers prefer mixes. I have come to realize that this is truly a complex question to answer. There are pros and cons Join us for the to both and the decision should be based on individual expertise, time, tools and desired Capital Confectioners final product. cake club on the 2nd Tuesday of each month • Scratch mixes require more expertise than mixes because of the increased number of at 7:00 pm variables - types of flour, methods for measurement, mixing methods, etc. This is not here at All in One Bake Shop. to say that only trained pastry chefs can make good scratch cakes, just that greater Demonstrations, Networking attention to detail is needed when you are baking a scratch cake. Friends and Fun! • Using a mix generally saves time because of fewer ingredients to measure and mini- mized mixing method requirements. • Scratch cakes can require more tools. In general when making cakes from scratch, it Special Holiday Classes is better to weigh ingredients rather than measuring them by volume. A recipe (formula) would for example call for 1 pound of flour instead of 3 1/2 cups of flour. Gingerbread House - This type of formula would require the use of a scale to measure the ingredients.
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The Cake Gallery
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