Essay on Cooking in the Bakery

Actually, baking is one of the most popular and older professions and it is consistently growing even as an industry. For succeeding in this field, you are required to know about different cooking methods and recipes. In general, the most common way in which you will be using cooking is in fillings for different types of baked products. And in this handbook, you will be learning about the fundamentals of cooking for the industry of baking. You will also be learning about various things that you will need for applying techniques of cooking in the business of baking.

Following things are covered in this handbook:

Before you begin: You will be refreshing the requirements of safety and quality associated with working in a professional and commercial kitchen along with an overview of different tools and equipment you will be using and maintaining in a safe manner. Moreover, you will learn how you can use knives in a safe manner.

Understanding ingredients and recipes: You will be covering how you can read recipe cards, recipe features, and individual recipes. There will also be a need for you to understand the food composition and how common ingredients can be utilized and identified by you including meats, dairy, fruit, and vegetables, among other ingredients. Lastly, you will be learning about product storage in accordance with procedures of the workplace and how cross-contamination can be reduced.

Preparing for work: You will be covering how you can be ready to work with fundamental planning of workflow and skills of food preparation including dicing and shredding, peeling, chopping, methods of cutting, and vegetable preparation.

Using basic methods of cooking: You will be learning about fundamental principles and methods of cooking. These methods include shallow frying, grilling, roasting, baking, deep-frying, microwave cookery, steaming, stewing, braising, poaching, simmering, and boiling.

Preparing fillings: You will be covering the fillings for different basic products of pastry. These products include fondant and jam, cream and custard fillings, fruit fillings, meat, and vegetable fillings.

Finishing products: In this step, you will be learning the ways of storing, assembling, and finishing products. This also involves the transfer of cooked ingredients for assembling and processing the final product, and packing or presenting in accordance with the operating requirements or recipe requirements.

Completing work: You will be finalizing all the processes through work completion and this involves activity reporting, housekeeping, cleaning, waste minimization, and disposal.

In addition to it, this handbook centers knowledge and skills necessary in the preparation of different food products through the use of fundamental methods of cooking along with the ones which are needed for preparing the fillings. These fillings can be used in pastry products, cake, or bread using various preparation equipment in an environment of commercial baking.