Wiki Page, BAKING & PASTRY: Group Rubbed Dough Planning

Wiki Page
2022-11-30T08:52:47-08:00

Your next project in class will be using the rubbed dough method, which is used to make biscuits, pies, and scones. Your goal is to create at least 8 portions of a delicious baked item which features the rubbed dough method. Again, you will be asked to complete prep, order, and equipment lists as well as a review of your work afterwards.

Objective: Create 8 portions of a baked item which includes the rubbed dough method.

We will make a basic rubbed dough in your groups during class. You will need to use that dough to make a quality product to be tasted by judges.

You will be graded on the quality of your baking as well as the organization/accuracy of your paperwork

The taste and appearance of your pastry will be very important and a large portion of your grade.

It has to be more than just a slice of pie. You need multiple components (ice creams, fruit toppings, brittles, chocolate work, things like that). It doesn't need to be a TON of different stuff, but it has to be more than just a plain pastry. Make it look nice and make it delicious!

Paperwork: Just like last time you'll need to have an organized set of lists that will guide you along the planning/execution phases of this project. Your group will be turning in all your paperwork at the same time you present your dish. Paperwork NEEDS to be organized and formatted in a neat manner (clearly labeled and easy to read. Make sure it looks nice!)

Prep

A detailed step-by-step procedure for each component of your baked good.

Order

A list of exactly all the ingredients you need in their specific quantities

Equipment

An exact list of all the equipment you need to produce your baked good, separated by component.

Rubric:

Taste (10 points)

Appearance (10 points)

Paperwork (10 points)

Judge's grade (10 points)