Coming back from the long Labour Day weekend, our baking class began at 9 a.m. so we were past the early morning bake. After a little ‘theory’ class time where we went through some quick tests (health and safety, etc.) and laying out in general what the year would cover, we then went into the kitchen and basically oriented ourselves a little more on important things like:
Where’s the salt (not where you’d think)? How many refrigerators are there and what are they each for? How many things can you do at once (mix thing A while watching thing B bake and putting things C on trays) and not mess any up? Where’s the parchment paper? Where do you put wet canisters?
None of it earth shattering in importance but you still need to know these minor kitchen details. AND they’ll be entirely different when you work in another kitchen.
Apologies again as I didn’t take photos each day. The first two are all text but the last two are crammed with pics.
What we’ve made: MONDAY, our class was split up into small teams of three and our group mixed up a huge batch of bran raisin muffin batter. It was a LOT wetter than you’d expect a muffin batter to be. However, as it sits overnight, the bran soaks up a lot of the moisture and by morning, when the muffins are scooped into the pans and baked, it has solidified a fair bit.