BAK112 — Puff Pastries
BAK 112 - Puff Pastries BAK 112 - Puff Pastries 3 Total Credits Students have the opportunity to work with puff pastry and other laminated doughs, developing the fine motor skills associated with their preparation from the initial enrobing to the finished baton. Laminated doughs require the advanced knowledge gained from the previous yeast dough station. Learning to work with this classic dough, the student has the opportunity to produce classic and contemporary pastries that play an integral part of fine baking. Good housekeeping and organization are important to be able to produce good laminated doughs, to roll or mechanically sheet these different doughs to a specific thickness, and to prepare a variety of saleable pastries. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County standards. 0 or higher Course
Prerequisites: CUL105