Make Cupcakes Make Biscuits by Hand Bake Holiday or Themed Cookies Make Modelling Chocolate Roses Make Pan Bread Bake for Allergies Make Flatbread with Toppings Make and Bake a Hand Stretched Neapolitan Pizza Decorate with Basic Garnishes Create a Business Plan for a Bake Sale Research a Day in the Life of a Baker Module Learning Goals At the planning session that took place in Victoria in early May 2017, participants defined overarching learning goals that the Baker module would offer to students. It is the intention that by the end of this 30-hour Youth Explore Trades Skills 10-12 module in professional baking, students will have explored the following knowledge, skills and attitudes. These should help students to answer the question “How does the professional baking career suit me as a possible career choice?” Knowledge Describe jobs in the baking/pastry industry and their work environments Understand the function and behaviour of ingredients and how to measure them Prepare baked goods using safe food handling practices with appropriate equipment, according to recipe or formula Describe or calculate the cost of production and resale of baked goods Describe the classifications, origins and evolution of baked products Understand the effects of the physical environment in relation to production Skills Accurately and safely identify and use bakery equipment and ingredients different mixing methods to produce a variety of baked goods Use standard baking criteria to evaluate their produces for doneness and quality Apply creative finishing techniques to their products
Match Terms With Definitions a microorganism that can cause illness when present in food. Common bacteria associated with food include salmonella, E. coli, and listeria. Proper food handling procedures reduce the risk of foodborne illness related to bacteria. Potable water Perishable food Foodborne illness systems that are in place and actions that are taken to Sanitization maintain food safety and to prevent foodborne illness. Cross-contamination this occurs when bacteria, viruses, toxins, and/ or pathogens are transferred between food or to food via un-sanitized utensils, hands, or surfaces. Contaminated food can cause foodborne illness. an acronym for a food rotation and storing system that applies to dry frozen food, and refrigerated food. FIFO stands for “first in, first out.” This system, when used properly, helps prevent foodborne illness, ensures safe food for consumption, and reduces food waste. this is also referred to as foodborne disease or food poisoning and is the result of food spoilage due to contamination, bacteria, pathogens, parasites, and/ or toxins. Symptoms include vomiting, diarrhea, aches, and sometimes death. This can be prevented by proper food handling and kitchen safety. food that is perishable is likely to decay or spoil quickly without proper food storage. Some foods will perish more quickly than others. that is safe to drink and free from contaminates that may cause illness. to sanitize a kitchen is to remove dirt, germs, bacteria, disease, infection, and food from utensils, equipment, and surfaces. Detergent, disinfectant, and sanitizers are used to sanitize. Control measures FIFO Bacteria
Equipment The following is a list of equipment included on the student worksheet at the end of the activity plan: rectangular pan circular pan sheet pan pie pan muffin tin springform pan cooling rack non-stick silicone baking mat proofer gas stove electric convection oven volume measuring cups measuring cups measuring spoons candy thermometers digital thermometers balance scale kitchen scale electric mixer wooden spoon silicone spatula upright sieve/sifter zester peeler offset spatulas pastry cutter scoops shaker rolling pin bench/dough scraper multiwheel adjustable pastry divider piping bag piping tips blow grater tongs ladle metal mixing bowls revolving cake stand
Sugar Cookies Ingredients 60 ml margarine 60 ml shortening 125 ml sugar 1½ eggs 4 ml vanilla 440 ml flour 2.5 ml baking soda 5 ml of tartar Preparation Preheat oven to 180°C (350°F). Cream margarine and shortening together. Gradually cream sugar into butter and shortening until light and fluffy. Add eggs and beat well, add vanilla. In another bowl, sift together flour, baking soda, and cream of tartar or baking powder. Stir in dry ingredients or use a stand mixer (do not use hand mixers) using only enough of the dry ingredients to make a soft creamy dough that can be flattened in hands and maintains its shape. Wrap dough in plastic wrap, label it and put it in the fridge for at least 2 hours. Roll chilled dough out on a lightly floured surface with a floured rolling pin to not less than 0.5 cm thick. Cut into desired shapes and place on a greased or parchment covered cookie sheet, allow space (2–3 cm) between cookies to expand. Re-roll unused dough and continue to cut into desired shapes. Bake for about 8 minutes until set and dry to the touch. Remove from cookie sheet and cool in a single layer on cooling racks. Decorate as desired. Note: if cookies stick to the cookie cutter, dip the cutter in flour before cutting the dough.