Introduction to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Learning yeast-raised dough mixing methods, pie dough, quick dough, cookie dough, and product finishing techniques.
I enjoyed the production of muffins and cookies. This class gave me the opportunity to make something which I have never done before. I have learned how to mix muffins and how not to over mix the batter which will cause them to become tough and have tunnels throughout.