| Introduction -- Chapter 29 -- Chapter 30 -- Chapter 31 -- Chapter 33 -- Lesson Assignments |
For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment, then send them all in one message. Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
To gain a more thorough understanding of bakeshop, you will visit a bakery for several hours to observe bakeshop techniques. Call the bakery to make arrangements for the visit (the bakery could be in a grocery store). If there is no bakery in the area, contact the instructor for assistance.
Submit the following for a grade:
- A one- to two-page paper describing what was observed during the visit--specifically, what products were made, what techniques were used, and any new skills you may have learned by observing.
- A copy of the thank-you note you sent to the bakery for allowing you to observe.
Lab Report #2: Baker. For this report, you work in a station where you would prepare or assist with baked goods such as rolls, pies, cakes, etc. After working in the station, do the following:
- List the food products you prepared, the number of servings or quantity produced, and the pieces of equipment you used during this lab.
- Describe how you applied one important cooking/preparation principle to the preparation of one of the food products listed in the first question.
- Describe how you applied one important sanitation principle during preparation of one of the food products listed in the first question.
Write out each question or direction on the report, and below each, write your answer.
Your finished paper should be typed, double-spaced, with 1" margins all around, and should be one to three pages long.
