Bakery Packet

Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. 3. Help with production where needed. 4. Help plate and display all desserts and breads. 5. Maintain dessert and bread restocking as needed. 6. Ordering of product ingredients under the supervision of lab instructor. 7. Reviewing following day’s menu with fellow students in Bakery. 8. Set up Café pastries; wrap desserts & pastries, write labels, and display products attractively for retail, inventory desserts/pastries. BREAD STATION Breads 1 Station This station is responsible for production of all rolls for commons and Santiam Restaurant along with hoagies for pantry and Burger Buns for Santiam or Cafe. See detailed description on Production Rotations Breads 2 Station This Station is responsible for production of all Focaccias for retail in commons and Cafe along with any flatbreads, pitas or Naan breads. See detailed description on Production Rotations Breads 3 Station This station is responsible for producing 4-6 loaves of retail breads daily for commons sales, See detailed description on Production Rotations. Below is a checklist of the different types of doughs, loaf breads and rolls each student going through the bread stations will be required to produce. Focaccia Doughs (Daily) Sourdoughs, White Country Loaves Soft Rolls (Daily) Wheat Rolls (Daily) Challah Rolls Hamburger Buns Pita Breads Santiam special order breads Retail bread of choice (4 - 6 Loaves daily) Hearth breads Quantity breads (as needed) *list is posted on Bakery refrigerator door - check day ahead CAKE STATION Cakes 1 This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe. Cakes 2 This rotation is to produce a completed and plated cake for the Santiam Restaurant. This cake is to be advanced and plated in restaurant standards. Students should familiarize themselves with the main components of cakes (different cake mixing methods, frostings, assembly and decorating technique, etc.) for which both the packet recipes and textbook will be referenced. Production focus will have two main areas: 1.Cakes suited to large-scale production, appropriate to larger caterings. or 2. Highly ornate cakes with labor-intensive garnish Below is a list of recipes/techniques, which students should read in preparation for cake station: Egg foam mixing methods (text) Single and two-stage and creaming mixing methods (text) Meringue buttercreams (Swiss, Italian, French - text) Simple buttercreams (text & packet) Ganache (text) Packet recipe cakes (packet) Understanding of cake ingredients, especially chemical leaveners (text) Pan preparation, baking, cooling and storage (text) Decorating technique SHORT DOUGH STATION Short dough station includes quick bread, pies, cookies and tarts. Scones are produced daily, first thing in the morning. Students are required to produce many different pastry bases, but will find tremendous similarity in the ingredients and techniques. Proper understanding of gluten development, mixing methods, chemical leavening agents, and ingredient balances are key to short dough success. Students should read chapters in the text and recipes in the packet relating to: Pie crust & filling Biscuits, muffins, and other quick breads Cookies and tart dough Proper oven temperature Gluten development Blind baking technique Baking qualities of fats, flours, sugars, eggs Scones and two desserts daily should be produced from the short dough station. Gluten Free / Dietary Needs This station is to help you get accustomed to the ever growing needs of special diets and the process in which we handle them. You will be responsible for producing one dessert and one retail baked good for café and commons, daily. You will also learn substitutions of egg and dairy product. CUSTARD STATION Students in custard station will provide both stove top and oven baked custards. Also, students may commonly need to provide other pastry components to serve in combination, since many custards are used as fillings in compound desserts. Students should reference the text and packet on topics such as: Cheesecakes Oven-baked custards Stove top custard Egg temperatures (sugar dissolving, pasteurization, coagulation, breakage) Gelatin usage Tempering of egg products (not chocolate) Ice cream and frozen desserts Mousses, chiffons, cream pies Students will be required to produce a dessert daily LAMINATED DOUGH STATION The students in this station produce a variety of layered (or laminated) dough such as croissant, Danish, puff pastry and cinnamon rolls. Students should be creative with the finishing flavors and components of roll-in deserts, since the base dough is often a neutral- flavored serving vessel. The textbook, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleon's, turnovers and Palmiers. Proper rolling technique is critical to the quality of roll-in dough, and students should read this chapter in the text carefully. Also included in the roll-in rotation are Pate a Choux and phyllo work. Custard components, such as pastry cream and Chantilly cream, are also commonly produced in roll-in station. Efficient use of time is critical in the roll-in station. Roll-in dough requires many resting periods, and making good use of this down time is necessary. Students are urged to have an entire dessert planned, so these gaps can be used for making the other components. One finished dessert and one dessert in progress are expected daily. SANTIAM DESSERTS The expectations of Second Year students will be to apply previous knowledge and skills toward Santiam Restaurant desserts, two each day. We encourage research and new presentations. This will be a chance to perfect decorating skills for a required special project. This project will be high end, well planned and presented to the public. The student(s) will be required to have all their desserts plated and ready to go by 10:45 a.m. The student(s) will also be expected to hold a brief menu meeting with Santiam wait staff at 10:30 a.m. Rounds Rounds Index Salted Caramel Berry Coulis/Compote Chantilly Chocolate Chantilly Whipped Cream Icing for Cakes Dark Chocolate Ganache White Chocolate Ganache Buttercream Cream Cheese Cake Icing Cream Cheese Cinnamon Roll Icing Chocolate Buttercream Marshmallows Salted Caramel Sauce ~2 cups 3c Sugar ½ Lemon, Juiced Method: Combine well off of heat Cook till Golden Amber in color stirring occasionally Remove from heat and stir in SLOWLY the following: 2c Heavy Cream 1T Kosher Salt Store at room temp in squeeze bottle. *For regular Caramel Sauce omit salt Fruit Compote and Coulis ~2 Cups Compote: 4c Frozen Berries 2c Sugar 1T Acid or Alcohol Method: Cook with as LITTLE stirring as possible for 5-10min. We want berries to be as whole as possible. Drain and reserve juice. Coulis ~½ cup Take reserved juice from compote and reduce to half. Store in squeeze bottle on top left self in reach in. Chantilly ~3 cups 2c COLD Heavy Cream ⅓ c Powder Sugar 1T Vanilla Extract Method: Combine all ingredient in mixer with whisk attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days. Chocolate Chantilly ~3 Cups 2c COLD Heavy Cream ½ c Powdered Sugar ¼ c Cocoa Powder 1T Vanilla Extract Method: Combine all ingredient in mixer with whisk attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days. Whipped Cream Icing for Cakes ~1 ½ Cups 1 tsp unflavored gelatin 4 tsp cold water 1 C heavy cream ½ C powdered sugar, to taste ½ tsp vanilla extract Method: Place cold water in small bowl and sprinkle gelatin over it. Let sit to bloom for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.

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