Baking Fundamentals

Table of Contents

 

SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION

Unit 1: Introduction to Baking

Unit 2: Sanitation and Food Safety

 

SECTION TWO: INGREDIENTS

Unit 3: The Market Basket

Unit 4: The Expanded Market Basket

Unit 5: Specialty Ingredients

 

SECTION THREE: EQUIPMENT AND MEASURING

Unit 6: Tools of the Trade

Unit 7: Measuring Ingredients; Changing Formula Yields

 

SECTION FOUR: YEAST DOUGH MIXING AND BAKING

Unit 8: Baking Principles for Yeast Dough

Unit 9: Yeast Leavened Dough

  

SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH

Unit 10: Croissant, Danish, Puff Pastry and Cream Puff Dough

 

SECTION SIX: THE STOVE TOP AND OVEN

Unit 11: The Stove Top and Kettle

Unit 12: Pies and Tarts

 

SECTION SEVEN: COOKIES

Unit 13: Cookie Variations

 

SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS

Unit 14: Biscuits, Quick Breads, and Doughnuts

Unit 15: Cake Formulas and Mixing Methods

 

SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16: Icing, Frostings & Glazes

Unit 17: Chocolate

 

SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES

Unit 18: Cake Assembling and Decorating

Unit 19: Specialty Cakes & Tortes

Unit 20: Pastries & Desserts

 

SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING

Unit 21: Certification, Professional Organizations, Baker’s Interviews

 

APPENDIX I: Helpful Conversion Charts

APPENDIX II:             Pan Care

APPENDIX III:           U.S. Baking and Pastry Arts Educational Programs

APPENDIX IV:           Resources

APPENDIX V:            Egg Tips

APPENDIX VI:           Mold Prevention Tips

APPENDIX VII:          The Workbench: Baking Applications

APPENDIX IX:           Basic Mixing Methods

APPENDIX X:            Top 10 Servsafe® Food Safety Tips

APPENDIX XI:           Changing Yields Worksheet