Protected: Reflection for catering
November 4, 2015
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Protected: Field trip
October 30, 2015
Today, we went to Golden Valley and Rogers flour company. This trip let me feel so surprised and it was a valuable experience for me. I learn a lot today. To produce a prefect egg it takes long process. It is really surprised that it is all mechanized production. Also, the factory is very clean and … More Protected: Field trip
Gluten-free recipe and reflection
September 25, 2015
Gluten free brownie butter cake Yield: 9*5inch cake Regular brownie butter cake Yield: 9*5inch cake Brownie layer Cocoa powder 30g Quinoa Buckwheat flour mix 35g Baking soda 0.5g Xanthan gum 0.5g Salt … More Gluten-free recipe and reflection
Gluten-Free Research
September 20, 2015
Intro: Person who has Celiac disease can not process gluten proteins. “The only remedy is to avoid gluten completely”. Is is necessary for a baker to learn and make gluten-free products. “The difficulty for the baker is that gluten is the backbone of breads and many other baked goods.” “Gluten is a component of wheat … More Gluten-Free Research
Protected: Artisan Pastries
September 15, 2015
In these two weeks, we are making artisan pastries which include pies, tortes, biscuit, and cookies. Although we have previous knowledge and skills and some of these products we are already familiar with, I discovered that I do not actually understand it. Every independent skill has a tight connection with each other. For example, biscuit method … More Protected: Artisan Pastries
Reflection Journal for Artisan Bread
August 21, 2015
Last four weeks, we made artisan bread. As we learned, artisan bread is handmade, no chemical additives, fermented dough and traditional production. Now, I want to talk about different kinds of pre-ferments. Four weeks ago, I learned pre-ferments and sourdough starters from our text-book. At that time, I did not understand pre-ferments and sourdough starter well. I … More Reflection Journal for Artisan Bread
Design Principles
July 15, 2015
This two pictures are retrieved from Google image. https://www.google.ca/search?q=wedding+cake&espv=2&es_sm=93&source=lnms&tbm=isch&sa=X&ved=0CAgQ_AUoAWoVChMIxJW6pOjexgIVxBaSCh0D4wIX&biw=1366&bih=621#imgrc=DmOhWlAyPfXD_M%3A After learning cake’s decoration in these three weeks, I realize that there are some principles which I should consider. Before attending this course, I focus on the color only. After doing a deeper research, I learnt that there are seven basic principles of design. Specially, I … More Design Principles
Aeration and Emulsification
June 20, 2015
This week we made different kinds of cakes, such as Layer cakes, Sponge cakes, Jelly rolls and Angel food cakes. Some of them are High-Fat Cakes, some of them are Low-Fat Cakes (Egg-Foam Cakes). Different cakes we use different method, in order to get sufficient air cells. I picked Angel Food Cake to give you … More Aeration and Emulsification
Doughnuts .
June 14, 2015
Identify 3 businesses in Vancouver that sell donuts. Luck’s Doughnuts, Cartems Donuterie, Krispy Kreme Luck’s Doughnuts: handmade, fresh, high-class, varietal, pretty, creative, savory. Cartems Dounuterie: handmade, fresh, special, delicious. Krispy Kreme: automatic, fresh, good deal, fresh, classic. Pick one to research on a deeper level. (Identify) What appeals to you about this business The high … More Doughnuts .
Laminated dough
May 31, 2015
These five days that I passed was not easy for me. We learnt three kinds of dough which are puff, croissant and Danish. Personally, puff dough is the most difficult to handle. There are many essential principles we have to meet that decide the quality of the dough. For puff dough we must use cool … More Laminated dough
Artisan Baking 