..YAY school….

As you may/may not know.. I started a new class this week!
First day of new classes was Monday (11/7) of intro to baking and Pastry!!
In this class we are basically touching base on EVERYTHING that we are going to do in the upcoming classes!!
I would LOVE to update you every day.. but I will try to do a few weekly updates..
Here is one of them!


We made Chocolate Chip cookies



This is the box of goodies I dropped off at Keiths work on my way to the gym after class! 🙂


The information given on this page was stated by my Professional Baking and Pastry Chef at the California Culinary Academy…

We also learned the 3 basic mixing techniques….
(Determines how the fat is mixed in)
1. Creaming Method – cream fat with sugar. add eggs. add dry ingredients.

2. Biscuit Method – cut the fat into dry ingredents. add wet.

3. Batter/Muffin Method – liquid fat. combine wet. combine dry. combine WET into DRY!

We also learned the Difference between Baking Soda and Baking Powder
They are BOTH Chemical (non yeast) Leaveners

Baking Soda
= Darkens your Product
= Produces CO2 when it comes in contact with moisture and acid.
=(Foods with acids – brown sugar, buttermilk, sour cream, molasses, coco powder, citrus)
= Should be baked immediately
= used for more DENSE items – ex. cookies, quick breads

Baking Powder
= It is a combination of baking soda, acid and starch.
= It is double acting = reacts with moisture AND heat
= consists of self contained acid = DONT NEED ACID TO USE

Can you substitute?
If you use powder instead of soda and then add brown sugar or an acid you will have a double acid!
= texture will be off as well as taste.


We also made Brownies!!

oh.. and…


We made strassburger cookies!
They are a european cookie!

They turned out really cute! 🙂

and I also got them graded… 3/3 🙂
and 3/3 on my brownies!!

So far soo good! 🙂

Cumulative GPA:
4.00 Cumulative GPA and Total Credits Earned amounts reflect the aggregate totals for all coursework taken at the institution.The actual CGPA and Total Credits Earned for the current program may be different for students who have transferred between two or more programs.
Term Course Course Code Grade Credits Attempt/Earned Instructor Start Date End Date
September 2011 Food Safety and Sanitation LCBC105 A 3.00/3.00 George Torassa 9/26/2011 11/3/2011 12:00:00 AM
September 2011 Culinary Foundations I LCBC110 A 4.00/4.00 George Torassa 9/26/2011 11/3/2011 12:00:00 AM

Yay! Pat on my back!!