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Official Course
Description: MCCCD Approval:
4-24-2001 |
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FON118 2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Commercial
Baking Techniques |
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Principles and techniques for preparation, storage, and
serving of bakery products. Includes breads, cakes, pies, pastry, cookies,
fillings, and icings. Emphasis on practical experiences in a commercial
bakery. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON118 2001
Fall – 2011 Fall |
Commercial Baking Techniques |
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1.
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Employ necessary sanitation and safety precautions in a
commercial bakery. (I) |
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2.
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Describe ingredients and their roles in the baking
process. (II) |
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3.
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Identify and describe types of batters and doughs. (III) |
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4.
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Describe and use appropriate mixing methods for different
types of batters and doughs. (IV) |
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5.
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Describe changes affected by baking and select appropriate
baking temperature, pan, time, and method of heat transfer. (V) |
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6.
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Apply principles and preparation techniques to baking
breads, cakes, pies, pastries, and cookies. (VI, VII, VIII, IX) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON118 2001
Fall – 2011 Fall |
Commercial Baking Techniques |
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I. Applied Kitchen
Sanitation and Safety A. Safety and sanitation in
the work environment B. Safe operation of bakery
equipment II. Basic Ingredients and
Their Functions in the Baking Process A. Leavening agents 1. Chemical leavening
agents a. Air and steam b. Baking powders c. Baking sodas 2. Biological leavening
agents a. Yeast b. Bacteria 3. Function of leavening
agents in the baking process B. Flours 1. Common grains used to
make flour 2. Wheat flour a. Gluten formation b. Types and uses of wheat
flours C. Sugars and syrups 1. Types, composition, and
uses 2. Functions in the baking
process D. Fats 1. Types and uses a. Shortenings b. Oils c. Butter and lard 2. Functions in the baking
process E. Eggs F. Liquids 1. Types 2. Functions in the baking
process G. Salt H. Seasonings III. Types of Batters and Doughs IV. Mixing Methods A. Batters B. Doughs
C. Changes affected by
mixing V. Baking Process A. Changes affected by
baking B. Major factors involved
and their effects on the product 1. Baking temperature 2. Pan selection a. Size b. Material 3. Baking time 4. Altitude 5. Type of heat transfer VI. Principles and
Preparation Techniques in Bread Making A. Yeast breads B. Quick breads C. Sweet breads VII. Principles and
Preparation Techniques for Making Cakes A. Cakes B. Fillings C. Icings VIII. Principles and
Preparation Techniques for Making Pastries IX. Principles and
Preparation Techniques for Making Cookies |