About Wee Eng, Jenni

INTRODUCTION TO BAKING CUL 121

Throughout the quarter, I’ve had the opportunity to work on a number of incredible projects that have allowed me to grow and establish myself within this competitive industry. I hope you’ll enjoy viewing my projects as much as I enjoyed working on them. Go ahead and explore, and don’t hesitate to reach out if you’d like to learn more.

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SUMMARY

Within the 11 weeks into the course I learn quite a lot of Baking Terminology, Bakers Percentage, Baking Methods, Autolyse, Proofing, Desired Dough Temperature Formula and many more.Introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Lectures, demonstrations, production, tasting and testing, students learn yeast-raised dough mixing methods, pie dough, quick dough, cookie dough, and product finishing techniques.

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“There are many times in my life, when I could've thrown in the towel. Many times in my life when I was on the floor. And when you're on the floor, never allow anybody to pick you up. It doesn't matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don't go home today, that's irrelevant. What's relevant, is you take the knowledge from the experience and you grow as a person.”

Marco Pierre White

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COURSE CONCEPT:

Introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Lectures, demonstrations, production, tasting and testing, students learn yeast-raised dough mixing methods, pie dough, quick dough, cookie dough, and product finishing techniques.

What did I learn during the 11 weeks?

Within the 11 weeks into the course I learn quite a lot of Baking Terminology, Bakers Percentage, Baking Methods, Autolyse, Proofing, Desired Dough Temperature Formula and many more.

Adversities and challenges

As someone who is in Culinary it was a tad challenging within the measurements since, baking is so precise and scientific, a single gram off would immediately create a reaction to the outcome. Personally, I had been used to a hasty kitchen production line, to which was such a surprise when entering Intro to baking. To which your products control your time, fermenting and proofing especially, apart from the rapid environment I was familiar to.

Highlights and Memorable Moments

I can recall during one of the kitchen class, we were fermenting our raisin dough beside the stovetops counter. However, during that time we had other groups dough beside ours to which neither of the doughs at that area had any names nor label to whom it belongs. We just based on the placement of our dough. An hour passed and fermenting was done we needed to punch down the dough. Prior to that my group and I realized our dough was missing does concluding to our dough to be stolen unintentionally of course, I presume.

What I gained from Intro to Baking?

I am actually truly grateful to have learn to be able to assemble and generate different baking methods with and without the use of a mixer. I would firstly want to say thank you to our Chef Uzi, to making use focus on our production methods and techniques. Especially, engraving to be able to use our main tool, our hands to amplify to different procedure, such as muffin method, creaming, soft rolls, and biscuit. A lot of knowledge, was truly acquired that I am also slowly and surely to be pertain such as during my volunteers at Al La Carte.