This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.We are glad to welcome you to the website of PRIT Private Limited.Professional Revolutionary Institute of Technology Private Limited is approved and accredited by the numerous International & national Diploma, Qualification & Certification awarding bodies.We are the Pioneer organization which is issuing Same Certificate/Diploma in five languages English, French, Chinese, Arabic & Urdu.(This is only applicable on PRIT Qualifications).International and Other organization’s certificates will be in English.A good thing is that anyone can apply for admission from any part of the world.
Describe properties and functions of the basic ingredients used in baked goods.
Weigh and measure ingredients used in baking.
Resize recipes to meet production needs and equipment capacities.
Prepare typical American chemically leavened products.
Scale, mix, mold, proof and bake yeast raised goods.
Prepare cookies using various common dividing and panning techniques.
Prepare American home style crumb topped and two crust pies.
Prepare high ratio, chiffon cakes and genoise.
Prepare product finishes such as washes, glazes, icings, frostings and fillings.
Demonstrate proper storage techniques for all baked products.