Baking Workshop Syllabus
Description
This workshop is intended to teach students basic baking instructions. Each week students will be given easy to follow instructions and will cook or bake on their own. The workshop will mostly deal with baking more than any other type of cooking technique.
Schedule
Week One - Brownies
Week Two - Carrot Cake
Week Three - Crepes
Week Four - Snickerdoodles (of course)
Week Five - Cold Drinks - Lemonade and Milkshakes
Week Six - Omelette
Week Seven - Students choose what they want to cook or bake.
Helpful Information
Basic Cooking Techniques:
Baking - Baking is cooking food in an oven with dry heat applied evenly throughout the oven. Breads, pastries, desserts, and meat are often baked. The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as sealing in the food's moisture.
Creaming - Creaming combines sugar with butter or margarine. The sugar's sharp particles cut into the butter, introducing air bubbles. It is the most important step for cookies and cakes because it allows them to rise.
Frying - Frying is the cooking of food in fat. This takes several forms, from deep-frying, where the food is completly immersed in hot oil, to sautéeing where food is cooked in a frying pan. Frying is the fastest way to cook, as it is the most efficient way to transfer heat into the food.
Simmering - Simmering, or stewing, is a modification of boiling. By this method, food is cooked in liquid at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit (85-95 Celsius). Water at the simmering point always moves gently, never rapidly, as it does in boiling.
[ooc: the above information was shamelessly copied and pasted from Wiki Cookbook]
This workshop is intended to teach students basic baking instructions. Each week students will be given easy to follow instructions and will cook or bake on their own. The workshop will mostly deal with baking more than any other type of cooking technique.
Schedule
Week One - Brownies
Week Two - Carrot Cake
Week Three - Crepes
Week Four - Snickerdoodles (of course)
Week Five - Cold Drinks - Lemonade and Milkshakes
Week Six - Omelette
Week Seven - Students choose what they want to cook or bake.
Helpful Information
Basic Cooking Techniques:
Baking - Baking is cooking food in an oven with dry heat applied evenly throughout the oven. Breads, pastries, desserts, and meat are often baked. The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as sealing in the food's moisture.
Creaming - Creaming combines sugar with butter or margarine. The sugar's sharp particles cut into the butter, introducing air bubbles. It is the most important step for cookies and cakes because it allows them to rise.
Frying - Frying is the cooking of food in fat. This takes several forms, from deep-frying, where the food is completly immersed in hot oil, to sautéeing where food is cooked in a frying pan. Frying is the fastest way to cook, as it is the most efficient way to transfer heat into the food.
Simmering - Simmering, or stewing, is a modification of boiling. By this method, food is cooked in liquid at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit (85-95 Celsius). Water at the simmering point always moves gently, never rapidly, as it does in boiling.
[ooc: the above information was shamelessly copied and pasted from Wiki Cookbook]