The Procedure to Make a Birthday Cake Essay

The Procedure to Make a Birthday Cake Essay.

Making a cake can be really fun especially a birthday cake. It can also be really simple and easy. But many of us may have tried and have failed not knowing what kind of ingredients we may need. I thought it was hard to make a cake at first but as I asked my friends I had the confidence to make a really good cake. Some of may think it’s going to take a lot of time so they rather go buy a cake.

It’s actually not really hard it’s fairly easy, all you need is a little time, love, and a few things from the grocery store.

First, you need to go to the grocery store and buy a boxed cake mix; you may find lots of different kinds of boxed cake mix. For example: chocolate, vanilla, classic yellow, caramel, lemon supreme, etc. Try to get the one that is the birthday person’s favorite. You also need shortening, eggs buy the smallest amount, oil you can use vegetables oil, floor, and some birthday candles, and they depend on the person’s age.

You may also get some sprinkles to decorate. Wash your hands and the place you will be using. Read the directions on the cake box, just to make sure you have all the things needed. Gather all the items and put them in the area you will be working in. organize them in the order you will be using the items, so u don’t get confused. When I was making a cake I accidently put too much oil in cake because I didn’t have all the items organized. Make sure you put the same amount of oil water and flour as written on the box.

Now, you may preheat your oven to an appropriate time. Be careful when pre heating the oven, don’t have it too high or too low. Get a large mixing bowl and put the cake mix powder into the pan, then put the amount of water, oil and eggs prescribed on the box. With an electrical mix or mixing spoon mix the batter until it is smooth and free of clumps. I sometimes use a spoon to mix it up. You need to grease the large cake pan using the shortening. Do not use a lot of shortening because it might make the cake taste a little different. Then grab the flour bag and sprinkle lightly over the pan. If you have too much flour at the bottom, when the cake is made, the bottom of it will taste like flour so make sure not to put a lot of it. You may pour the cake batter into the cake pan, use a rubber spatula to scrape all the batter off of the sides of the bowl, so you will be able to use all the cake mix. The batter should be at the level in the pan so it will be able to rise eventually.

Place the cake in the over on the top of the rack and let it back for the amount of time shown on the back of the cake mix box, which is usually 20-30 minutes. After about 20 minutes poke a toothpick into the cake and if it comes out clear the cake is made. If not then you can leave it. After that has been done, take out the cake from the oven with a big towel that you can hold from both sides, so you don’t burn your fingers. Make sure when you are taking out the cake you don’t put your whole arm in the oven. Don’t put your face in the oven either it make give you a burn. Let the cake cool down for about 20 to 25 minutes. When you are ready to decorate the birthday cake, gather the frosting and sprinkles it on top of the cake. Put the sprinkles into your hand before you sprinkle them, so you don’t put a lot of them.

A cake it the key to a birthday. Just make sure you have the time to prepare a perfect cake, the love and the effort, and a run to the grocery store. It’s always fun doing things for a loved one. It makes the birthday person feel special. All you need are about four to five things, and a little bit of time. Just about 30 minutes. Although making a birthday cake can me complicated at time its always worth it at the end.

The Procedure to Make a Birthday Cake Essay

Pastry Chef Essay

Pastry Chef Essay.

A pastry chef or pâtissier (pronounced: [pɑ.ti.sje]; the correct French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants,bakeries, and some cafés. A professional pastry chef presents a non traditional French croquembouche. The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes.

Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the Garde manger, at the time of order. The pastry chef is often in charge of the dessert and toiletries menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platter A pastry chef’s job is interesting, challenging, creative and complex.

Of course, you create wonderful breads, pastries and desserts. But they must also be beautiful—artistic presentation is more important for desserts than for any other part of the meal—people want something that is a feast for their eyes as well as their palates.

Qualities of a Good Pastry Chef

A good pastry Chef has certain personal characteristics, specific knowledge and specialized skills.

Personal characteristics

Pastry chefs need to be organized and detail-oriented. Making desserts often requires several components that must be assembled individually and then brought together to create the final product. Every ingredient has to be measured precisely and added in the correct way and in the correct order. Good pastry chefs are very organized. Pastry chefs are hard working. Baking can start as early as 3 or 4 am. Pastry chefs work long hours and they spend many of those hours on their feet. It takes stamina and strength to do the work of a pastry chef. Creativity is an important quality, more so than for any other type of cooking.

For example, Executive Pastry Chef Roland Mesnier was the White House pastry chef for 25 years, creating all the wonderful and beautiful desserts for every White House gala and state dinner. In all that time, he never served the same dessert twice. Now, that’s creativity. Patience is definitely a virtue for a pastry chef. Desserts can require extensive preparation—and the people who order the desserts can require extra patience, too. It’s also good to have a sense of humor; laughter is a gift that makes patience much easier.

Knowledge

To be a good pastry chef, you need an understanding of the scientific principles behind your craft. You’ll be using perishable and fragile foods and will need to understand the biology of food safety. There’s a chemical basis for the way certain foods are combined. You need a good understanding of nutrition and of human physiology. You also need to know the basics of design—how to create visually appealing desserts. Skills: There are many skills you’ll acquire as you learn to be a pastry chef. How to measure correctly, how to mix and blend. Specific food preparation techniques. How to make food visually appealing. Plus people skills, management skills and business skills—all necessary skills for the pastry chef.

Education – Finding the Right Baking / Pastry School

There are several different educational opportunities for you to choose from if you want to become a pastry chef. You could get a diploma or certificate, usually in less than a year. This gives you the skills and knowledge for an entry-level position. An associate degree gives you more skills and more basic education. You’ll probably qualify initially for the same positions as a diploma graduate, but as you gain experience you’ll have more advancement opportunities than the diploma graduate. If your goal is management, Executive Pastry Chef or teaching, you should consider eventually getting a bachelor’s or advanced degree. Whatever level of education you choose, it’s important to choose the right program. The most important things to consider when you’re comparing culinary programs are the faculty, the school’s accreditation and the facilities.

Faculty—culinary faculty should be chefs who have the appropriate education and industry experience to teach and mentor people who are entering the profession. Accreditation—you’re looking for American Culinary Federation, Cordon Bleu or other recognized culinary accreditation. Facilities—you should learn to cook in a professional kitchen with industry-standard equipment. Some secondary considerations are the kinds of practical experiences available, the availability of flexible or part-time scheduling if you need it, finances, student support services and career placement services. Read my article on choosing the right culinary school for you. The same advise holds true with pastry schools.

Career Options

Pastry chefs are not limited to baking bread and making cakes. There are many career options open to you. You can work in a bakery, restaurant or patisserie. You can open your own business. You can become a food critic or writer. You can teach. You could even become Executive Pastry Chef at the White House. Pastry chefs are in demand and they are paid well. The more education and experience you have, the more money you will make. Experienced pastry chefs make upwards of $60,000/year. Pastry chef or Chef de Patisserie is a wonderful career choice for anyone who is artistic and logical, practical and creative. It’s a career with rich opportunities—making rich, wonderful and beautiful desserts.

Pastry Chef Essay

Demonstrative Brownie Speech Essay

Demonstrative Brownie Speech Essay.

Introduction

Stressed spelled backwards spells desserts, coincidence? I think not. Author of this quote is unknown. I have to fully agree with this statement because when I’m stressed or having a bad day, I just love to come to my kitchen and bake something. One of my favorite things to bake is a brownie. Thesis: (So) Today I will show you that anybody can make their own brownies that is fresh as can be. Audience motivation: For many people that feel that they’re unskilled in cooking, but love the taste of a homemade treat, making brownies is the answer.

Within 35 minutes the smell of fresh-baked brownies will be making your mouth water. Preview: I will be talking about the necessary ingredients, the actual process, and a few tips.

Body

I. You will need some ingredients, tools, and materials. A. You need a box of Ghiradelli brownie mix, medium bowl, whisk, measuring cup, and Pam oil cooking spray. B. You will need an egg, 1/4 cup water, and 1/3 cup vegetable oil.

II. Before you begin, you’ll need to prep.
A. Preheat standard oven to 325 degrees.
B. Prepare 8×8 baking pan by lightly spraying with Pam non-stick cooking spray.

III. I will now show you the process for making the brownies. A. Stir mixture, water, oil, and egg in medium bowl until moistened (about 40 strokes). B. Spoon batter into prepared pan and spread evenly.

C. Bake for 39-43 minutes.

IV. Here are some helpful tips.
A. Do not over bake.
B. Fresh baked brownies appear under baked but cool to doneness.
C. Cool completely in pan before cutting.
D. Store in a tightly covered container.

Conclusion

Summary: Today I showed you: The ingredients needed to make brownies, the process, and gave you a few tips on how to keep your brownies fresh. Relate topic to audience: Homemade brownies are fresh, easy, and perfect for family gatherings Closing: So now that you know how easy it is to make brownies, choose your favorite mix or look up an easy recipe and enjoy this wonderful treat.

Demonstrative Brownie Speech Essay