Last year, our company sends 20
employees to undergo food technology training under DOST and AFOS. I am 1 of
the lucky 20 employees. The training was more on a technical aspect because we
are a food industry. Food Safety,
Hygiene & Sanitation, HACCP and Raw Ingredients in Baking were our main
focus. As a purchasing officer, I was
able to grasp the importance of each raw material and the impact if one of it
is not available in our commissary. Basically, my job is to ensure all needed
materials must be purchased and delivered on time. The technical side of our
training ended last august 2014 and 10 of the 20 employees will proceed to
study and have hands-on in baking for 3 months in the Philippine School of
Culinary Arts. And again, luckily I’m 1 of the 10!
We started our classes last week
with a lecture to be more oriented on the ingredients, utensils and equipment
we will be using in our baking class. We
also discussed how to use baker’s percentage and the correct way to compute the
weights of each ingredients. Our 2nd meeting was my very 1st
baking hands-on activity. I was able to bake French bread, Cuban bread and
chocolate chips cookies. The good thing in our class is we were able to perform
individually, from measuring the ingredients, mixing and so on. I am very
thankful to our teacher, Chef Mitzi Codilla for being so good to us, her
patience and expertise is really superb. Looking forward to our 3rd
meeting, can’t wait to make my own doughnuts, burger buns and muffins!
One lesson Chef Mitzi told us is
that we when we are baking or cooking, always read the recipe from start to
bottom before starting. You must know
how to compute baker’s percentage for you to be able to check if the
ingredients you will be preparing are correct, never experiment in bulk so that
you will not waste you ingredients, and be open minded, creative and most of
all, enjoy while you are baking or cooking.
I will be sharing our entire recipe once we will be done with our 10
sessions. 8 more sessions to go!
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