Learn the basic techniques and skills of baking which is one of the oldest known cooking methods.
Typical products include breads, biscuits/cookies, pies, muffins, cakes and pastries (sweet and savoury).
Baking is a method that uses specific formulas, measurements and procedures but it is also involves the creativity use of taste, texture, flavour and presentation.
It employs dry heat usually via an oven to cook a range of ingredients into the desired product.
Common dry ingredients such as flour, sugar, and leaveners (baking powder or soda) are used to create the dough which is the foundation of the baking product.
Baking soda and baking powder produce carbon dioxide which forms air pockets that make the dough to expand and enables it to have a light and fluffy texture.
Flour provides structure and protein formation while sugar add flavour and browness to the product.
Other ingredients include eggs, butter, milk and flavourings.
Egg white increases the mass, while butter intensifies the taste and enriches the total mixture.
Milk is used to manage moisture levels as ingredients are mixed together.
Spices like vanilla extract, cinnamon or cocoa enhance taste.
Some products may also use small amounts of other ingredient like sour cream or cream of tartar which create their own specific tastes and textures.
Baking is a cooking method that allows you to explore your skill and creativity.
Beverage management involves the acquisition, control, storage and combination of ingredients needed to make alcoholic and non-alcoholic drinks and beverages.
It includes the skills involved in making drinks and beverages, creating menus, stock control, pricing and the cleaning and maintenance of the bar area and equipment.
Learn about the different ways that food can be cooked.
The method used depends on the type of food, so the best method must be used to cook the food to keep its quality and flavour.
At the end of this subject you will be able to:
- Explain wet and dry cooking methods.
- Apply the correct cooking methods to the type of food being cooked.
- Use the correct temperatures for different cooking methods.
