Baking & Pastry is like learning science, more like chemistry to be exact. It requires time, patience and exact measurements of your ingredients. A pastry chef must show taste, judgment, dedication, pride, knowledge and skill. There’s many different things a future pastry chef should know about the baking & pastry world. The first four things you should know before entering this part of the culinary industry is the basics: Safety and legal responsibilities, Equipment, Ingredients, and mixing methods.
Knowing the safety and legal regulations is the most important thing in the food industry, it helps make sure that everything is running as smoothly as possible and no customers get sick. Temperature is one of the most important factors when it
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The first thing to know about bakeshop equipment is that the NSF has to approve it before it is used. The first set of tools a bakeshop should have falls into the category hand tools. Some of the hand tools you will need will be a knife set, for shaping cakes, bread, or slicing and dicing fruits. Pastry chefs also need straight spatulas, balloon and rigged whisks, rubber spatulas, rolling pins, electronic scales, instant-read thermometers, sheet pans, a 20-quart mixer, and so much more. The 20-quart mixer is what some chefs call the most important thing, because it’s able to mix large quantities. A mixer comes with three main attachments. A flat paddle, which helps you mix cookie dough, brownie batter or cake batter. A whip attachment also referred to as a whisk, helps you make whipped cream, and meringue. The third attachment is the dough arm or hook, which helps make …show more content…
Labensky, Sarah R., et al. On Baking: a Textbook of Baking and Pastry Fundamentals. 3rd ed., Pearson, 2013.. Book 2. Government of Ontario, Ministry of Children and Youth Services, Communications and Marketing Branch. “Ministry of Children and Youth Services.” Ministry of Children and Youth Services / Ministère Des Services à L'enfance Et à La Jeunesse, Government of Ontario, Ministry of Children and Youth Services, Communications and Marketing Branch, www.children.gov.on.ca/htdocs/English/professionals/studentnutrition/section5.aspx. 3. Globe Food Equipment Company - 20 Quart Adapter Kit for the SP30/SP30P,
Everybody has to eat. It is a necessary part of life. Some people may require more or less than others do, which would result in the consumption of more food. Traditionally, people that have stronger family ties will tend more to a sit down meal or a large gathering of friends and family. Weaker family ties will often result in meals around the television or going out to eat. While this is not always the case, everyone is going to eat. Some people may even be too busy for a home cooked meal or even to go out. Those people may seek a private chef to come to his or her house and cook for that individual. Upon researching the career of personal chef, it is important to address the history, skills and education, and positive and negative aspects of the profession.
The Web. 2 February 2014. Labensky, Sarah R., Priscilla Martel, and Eddy Van Damme. " On Baking: A Textbook of Baking and Pastry Fundamentals."
(TRANSITION: Just like every other cooking endeavor, you start by gathering the required ingredients and tools.
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
The four certifications are: Certified Journey Baker (CJB,) Certified Baker (CB,) Certified Decorator (CD,) and Certified Master Baker (CMB.) A Certified Journey Baker cooperates with the production of pies, cookies, cakes, breads, rolls, and desserts. Among this, their duties are stocking ingredients shelves, preparing and cleaning equipment throughout the work are, measuring ingredients for recipes, As well, mixing, scaling, forming, proofing, oven tending, and product finishing. Lastly, demonstrating the knowledge of
Almost everyone knows the answers to that question. It depends on whether or not people take this matter seriously and if they are consistent about it. There are also cases where owners do not focus their attention on the most troublesome pathogens because they are worried about their own business functioning or even just ignorant about it. Foodborne illnesses are very dangerous to our health and some of them kill when people do not see it coming. Some people knows that, some of these owners and managers believes that its not going to happen to their foodservice business. They don’t realize it when they hiring people that are not educated in food safety handling. They must be made to understand. Despite the progression of proper food preparation, There are business owners that violate the basic principles of food safety with their choice of actions that jeopardize the very health of the public.
Baking is one of the world’s oldest trades. However, unlike their counterparts in ancient times, today’s bakers have a lot more tools and ingredients at their disposal. They also make much more than just bread. In general, bakes earn anywhere from about $17,000 to $37,000 a year, although highly skilled speciality bakers can earn more. Median earnings are approximately $23,000 a year. Successful bakery owners can earn upwards of $60,000 a year. Requirements for this career is a high school diploma. One way to become a fully trained baker is to find a position as an apprentice or trainee. This involves training on the job, under the supervision of an experienced baker. The entry- level job is usually that of baker 's assistant. Apprentices are often encouraged to take baking courses at vocational or 2 year colleges during their training period. Bakers employed by wholesales, retail, in store, and franchise bakeries. They may also be hired by institutions that features baked goods on their menus, such as restaurants, hotels, and hospitals. Some bakers, particularly those who specialize in certain products such as wedding cakes, are self employed. Bakers generally work in clean, well-ventilated, and well lit environments. However, some kitchens are small, hot, and
2 The goal in a food service industry should always be to meet nutrient guidelines of the public while also following cultural, ethnic and religious
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person.
3. Make Only One Recipe. Plan on making only one main recipe such as a chicken entree with a simple sauce and the rest of the menu should be simple such as a salad, a starch such as potatoes or rice and vegetables to go with the meat dish. For dessert, buy quality ice cream. Once you get more experience, you can gradually plan on making the salad dressing, fancier side dishes, and dessert from scratch.
A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience."
The core operation of the baking sector is to hold financial assets for its various clients with the firm assurance that the assets can be withdrawn at any time when the need arises but the operation of the banking sector has gone way beyond just holding