Recipes and Formulas

Ingredients: Basic knowledge of ingredients used in baking and pastry, such as flour, sugar, butter, eggs, and leavening agents.

Measuring and Scaling: Understanding and using different measuring systems, scaling recipes up or down, and being aware of the importance of accurate measurements.

Mixing and Blending: Familiarity with different mixing methods and techniques, including creaming, whipping, folding, and beating.

Baking Techniques: Knowledge of baking methods, such as baking, roasting, broiling, and grilling.

Oven Temperatures: Understanding oven temperatures and how they affect baking times and results.

Pastry Doughs: How to make pastry and doughs, including puff pastry, shortcrust pastry, and choux pastry.

Chocolate and Sugar Work: Different methods for working with chocolate and sugar, including tempering, molding, and piping.

Decorating and Presentation: Techniques for decorating, frosting, and presenting desserts, including piping, glazing, and using edible garnishes.

Health and Safety: Importance of hygiene and safe handling when working with food, including proper sanitation and storage.

Recipe Adapting: Ability to adapt and modify recipes to suit personal preferences or ingredient availability.

Basic formulas: These are the building blocks of baking, such as flour, water, salt, and yeast, and are used to create doughs and batters.

Yeast dough: These formulas include bread, pizza, and doughnuts, and typically use yeast as the leavening agent.

Quick breads: These are baked goods that use chemical leavening agents such as baking powder or baking soda. Examples include waffles, muffins, and biscuits.

Cake: These are formulas for making cake batter, including sponge cake, butter cake, and angel food cake.

Pastry dough: These formulas include puff pastry, short crust pastry, and sweet pastry, which are used to make pies, tarts, and other pastry-based desserts.

Cookies: These formulas range from simple drop cookies to complex molded cookies, and also include sandwich cookies and cookie bars.

Bread leavening: These formulas include sourdough, poolish, and biga, which are used to create unique flavors and textures in bread.

Gluten-free baking: As gluten intolerance becomes more common, these formulas for baking without gluten are becoming increasingly important.

Vegan baking: These formulas use vegan substitutes for butter, eggs, and milk to create desserts that are free from animal products.

Dessert sauces: These formulas include caramel, ganache, and crème anglaise, which can be used to add flavor, moisture, and richness to a wide range of desserts.