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