CUL 276 - Pastry Production

1. Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough
2. Describe the classification of Cookie Dough
3. Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam
4. Produce various Buttercreams - Italian, French and Swiss

1. Mass Production of Baked Goods
   1. Recipe Conversion Factor
   2. Understanding the science of high volume baking
2. Quick Breads
   1. Muffins
   2. Pound Cakes
   3. Scones and Biscuits
3. Laminated Dough
   1. Danish
   2. Croissant
   3. Puff Pastry
4. Yeast Dough
   1. Lean- crusty breads
   2. Enriched- soft breads
   3. Slack- flat breads
5. Cookie Dough
   1. Learning the classifications of cookie dough’s.
6. Cakes
   1. High Ratio
   2. Whipped Egg
   3. Separated Egg Foam
7. Buttercreams
   1. Italian
   2. Swiss
   3. French