CUL 121 Intro to Baking

This is an entry course for Baking students to learn about the fundamental concepts, skills and techniques of baking. I learned about the ingredient functions, product identification and weights and measures as applied to baking. Some of the main products were taught were yeast-raised dough mixing methods, pie dough, quick dough, cookie dough and product finishing techniques.

Photo Portfolio

Please open the attached document for the food items I learned from this course. I had very wonderful experience learning them. After several practices, I have gained the techniques of preparing yeast doughs, pie doughs, muffins and biscuit.

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Focaccia Bread

Chocolate Cherry Scones

Whole Wheat Bread

French Baguette

Chocolate Spritz Cookies

Chocolate Cream Pie

Oatmeal Cookies

Raisin Bread

Whole Wheat Sourdough

Chocolate Bread