Introduction

Now that you have set up your Blog we are going to place a post that will introduce yourself and explain the bakery industry that you work in.

Activity 1

Take photo of yourself using your digital camera or mobile phone. Load this photo onto the computer and save it in "My Pictures" under your name.

Now open your blog and place this photo in a new post then write an introduction about yourself.

Publish this post.

Activity 2

In a new post describe your working environment (location etc) and the skills that you have devloped from this workplace. ie your responsiblities, how long your have been employed there, areas of production that you are invovled in.

In this post add a link to the Bakers Delight website.

For Example:

What is a Blog?
Watch the following video on Blogs
http://www.commoncraft.com/blogs

Lesson 1 Practical Workshop

Lesson 1 - Practical workshop

In your first practical workshop you are going to making a variety of breads. During this time you will be required to document several of the steps and outcomes of these products.


Part A

During the entire practical workshop the process of Bread making will be dicussed. You can find an overview of this process on page 34 of your module book.

For each of these stages you are required to photograph the step invovled, ie moulding, final proof etc
You should end up with 9 photos in total as we will not see the last stage of the process; distribution during your workshop.

Titled: Processing bread 1/1

Part B

As you are identifying the different types of flour that are found in the baking industry. You will be required to produce product using bakers flour, high protien flour and cake flour. These will be processed in the same manner however the final products will vary in quality.

Take pictures of the final products and ensure that you document in the photo which type of flour you used in each. See example

Titled: Flour 1/2


Part C

On pages 65 to 69 are some self test questions that relate to the practical workshop answer these onto you Blog

Titled: Self Test 1/3


Part D

During your production you will be asked to calculate the weight requirements for the doughs that you are making.

Document the Total Dough Weight and the Flour weight for dough number 1

Titled: Dough Calulation 1/4

Practical

Practical One

Now that you have collected evidence from your practical lesson we will now document your learning onto your Blog.

Part A

You have taken 9 photos that demonstate the process of making a dough. Load these 9 photos onto your blog in order

ie ingredients, mixing etc

Under each photo briefly describe what the step is and any specific points that should be noted

ie Weigh ingredients as per recipe to ensure a quality product.

The title of this post is to be Processing bread 1/1


Part B

The photos you have taken for the use of different types of flour are now to be posted to the blog the title is: Flour 1/2

Under each photo describe the outcome, inclue quality and the crumb structure, and why the flour influenced this.

Part C

Answer the questions onto the Blog from your module book

Tiltled:Self Test 1/3

You must write the question and the answer.


Part D



Document the Total Dough Weight and the Flour weight for dough number 1





Titled: Dough Calulation 1/4

You need to write the type of dough and the products produced.

Part E

Exercise Costing

In your practical you where given a costing exercise enter on your Blog the Answers for all the ingredient amounts in Grams and the Ingredient cost ( found in the table of the handout provided)

Also Answer question 3,4,5

Title Dough Calulation 2/4

Review

In this session we are going to review your first practical session at TAFE.

Answer the following questions onto your blog and title the post Practical One

• State 3 OH&S requirements within the bakery


• Name 3 ingredients and there function used in the production of bread


• Describe what "moulding" is when producing bread products


• Why is it important to calculate your dough requirements?

Titled: Lesson 1 Review

Congratulations!

Congratulations on completing the Induction stage of your training.
You will now be accessing a new Blog site to complete the training that you will be required to complete in your first semester of the Certificate III Food Processing - Bread.

http://www.thebakerscrust.blogspot.com/

Save this link on your computer in favourites so that you are able to access all the materials and instructions that are required to complete the outcomes.

The following link is a training calender that sets out what and when your are required to complete each section of work. If you wish to move ahead in regards to this work that is fine however you will need to ensure that you do not fall behind.