First day of Culinary School

Well today was my First day of culinary school, and can I say WOW!!!! I will be learning a lot of different things in the next 9 day in my "how baking works" class. We started today by going over what makes up pastries like structure builders, tenderizers, moisteners, and driers. And that was all neat but the coolest thing we did was make cookies with all the same ingredient that all weighted the same but each group used a different method of preparation. Well each cookie the different groups made came out different.

 

 

Chocolate Chip Cookies C

( Best of all the cookies)

 

Granulated sugar                       2.5 ounces

Brown sugar                                 3.5 ounces

Salt                                                    3 grams

Butter                                              4 ounces

Vanilla                                                3 grams

Eggs                                                  2.5 ounces

Bread flour                                    5 ounces

Cake flour                                      3 ounces

Baking soda                                  5 grams

Chocolate chips                          8 ounces

MOP:

1.     Gather equipment and ingredients.

2.     Creaming method.  Stir in chocolate chips at the end.

3.     Using a blue handled scoop, portion out 12 pieces on a paper lined sheet pan, 3 x 4.

4.     Bake at 375 degrees.

 

 

We also talked about the different methods of mixing, such as the creaming method that is used normally for cakes, blending method which u combine wet and dry together and then there is rubbing or as most SOUTHERNS call it the biscuit method which is where you take cold fat and cut it into the dry ingredients. We used the same ingredients and same measurements to make muffins but we used the methods above to create three different batches . Well you would think the would all come out about the same ..... Well they did not here is the different. They also have a different texture inside as you can see.

 

Until My Next Culinary Adventure (which should be tomorrow)

Marti