Baking: Mise in Place
BAKING
The act of placing a food such as a dough or other unbaked pastry in oven where dry heat cooks the food.
Mise in place - getting everything ready and in its place
Organizational Skills Needed for Baking * Reading the recipe carefully * Identifying tools and/or equipment needed * Gathering all necessary ingredients, tools, and equipment close to the work area * Preparing the pans * Measuring properly * Practising good sanitation
Baking Tool and Equipment * Baguette Pan * Bain Marie * Baker’s Peel * Bannetton - Is a woven basket made of coiled reed or willow various shapes and sizes. * Bench Scraper - Used to cut and scale pieces of dough * Coupler * Double Boiler * Electric Mixer * False Bottom Tart Pan * Grater * Loaf pan * Metal Cake Ring * Microplane zester * Muffin Tin * Offset Spatula * Parchment Paper * Pastry Bag * Pastry Brush * Ramekin * Sieve or Strainer * Sifter * Spring Form Pan * Silicone Baking Pan * Squirt Bottle * Tube Pan * Zester
REPORT NI MICO
Grains have been the most important staple food in the human diet since prehistoric times. * Triticum dioccum – the earliest form of wheat used in bread making. * Confectionary – transforming sugar into sweets; it also refers into candy making. * Baking and confectionary were the first labor activities organized into special trades. * The Gauls, the modern ancestors of French had developed the first controlled source of yeast. * Bread is the most important food of this time. * In this time Honey was the important sweetener. * Sugarcane was the source of the refined sugar that mostly Europeans at this considered this as a rare and expensive luxury item. * Honey was the first concentrated sweeter widely used.
Guild system – was a method of organizing the production of sale and goods produce outside the home.
There were different
The act of placing a food such as a dough or other unbaked pastry in oven where dry heat cooks the food.
Mise in place - getting everything ready and in its place
Organizational Skills Needed for Baking * Reading the recipe carefully * Identifying tools and/or equipment needed * Gathering all necessary ingredients, tools, and equipment close to the work area * Preparing the pans * Measuring properly * Practising good sanitation
Baking Tool and Equipment * Baguette Pan * Bain Marie * Baker’s Peel * Bannetton - Is a woven basket made of coiled reed or willow various shapes and sizes. * Bench Scraper - Used to cut and scale pieces of dough * Coupler * Double Boiler * Electric Mixer * False Bottom Tart Pan * Grater * Loaf pan * Metal Cake Ring * Microplane zester * Muffin Tin * Offset Spatula * Parchment Paper * Pastry Bag * Pastry Brush * Ramekin * Sieve or Strainer * Sifter * Spring Form Pan * Silicone Baking Pan * Squirt Bottle * Tube Pan * Zester
REPORT NI MICO
Grains have been the most important staple food in the human diet since prehistoric times. * Triticum dioccum – the earliest form of wheat used in bread making. * Confectionary – transforming sugar into sweets; it also refers into candy making. * Baking and confectionary were the first labor activities organized into special trades. * The Gauls, the modern ancestors of French had developed the first controlled source of yeast. * Bread is the most important food of this time. * In this time Honey was the important sweetener. * Sugarcane was the source of the refined sugar that mostly Europeans at this considered this as a rare and expensive luxury item. * Honey was the first concentrated sweeter widely used.
Guild system – was a method of organizing the production of sale and goods produce outside the home.
There were different