ERIC Number: ED162148
Record Type: RIE
Publication Date: 1978-Jun
Selected Baking Formulas.
This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe contains measures (expressed in weights), ingredients, method steps for combining ingredients, and production techniques. Four instructional objectives are outlined in the beginning of the manual. For example, the first objective is that the student will be able to accurately scale and measure baking ingredients. Following the statement of objectives, safety and sanitation are briefly discussed. Seven sections contain tips and recipes for breads, cakes, pastries, pies, cookies, icings, and fillings. Tips on bread, for instance, include comments on quality, vitamins, mold and rope, and causes of bread faults. A glossary of baking terms concludes the manual. (CSS)
Descriptors: Bakery Industry, Food Processing Occupations, Food Standards, Foods Instruction, Job Skills, Laboratory Manuals, Measurement, Production Techniques, Quality Control, Secondary Education, Technical Education, Vocational Education, Work Experience
New Jersey Vocational-Technical Curriculum Laboratory, Building 4103, Kilmer Campus, Rutgers University, New Brunswick, New Jersey 08903 ($5.25, plus postage)
Publication Type: Guides - General
Education Level: N/A
Sponsor: New Jersey State Dept. of Education, Trenton. Div. of Vocational Education.
Authoring Institution: Middlesex County Vocational and Technical High Schools, New Brunswick, NJ.; Rutgers, The State Univ., New Brunswick, NJ. Curriculum Lab.
Note: Not available in hard copy due to small and broken type in original document