1. My first answer for my essential question (What is most important in owning a successful bakery?) is having a variety in baked goods in your bakery.
2. Most consumers get "bored" of the same type of bread and other baked goods, such as the ones that appear at supermarket bakeries. The baked goods found in these bakeries are rushed, and poorly baked, and barely any variety in them.
3. One of my sources for this is this website: http://www.bakeryguidebook.com/ I found it amazing, it has so much information in what you need and suggest more sources to check it. It's a Guide Book told in a few paragraphs, and state many key facts and tips.
Sunday, January 22, 2012
Thursday, January 5, 2012
Blog 11
Questions for 3rd Interview:
1. Do you need to get into some culinary arts school to become a professional baker?
2. What do you think is most important when it comes to baking?
3. Do you enjoy baking?
4. Is the competition in the baking business taken seriously?
5. Are certain brands of ingredients matter when it comes to baking?
6. Is it stressful to be baking during the holidays?
7. What do you think is most important in owning a successful bakery?
8. What are the skills a person should have to be a baker?
9. In your opinion, what is the hardest thing about being a baker?
10. Why did you choose baking over anything else you might have gone in to?
1. Do you need to get into some culinary arts school to become a professional baker?
2. What do you think is most important when it comes to baking?
3. Do you enjoy baking?
4. Is the competition in the baking business taken seriously?
5. Are certain brands of ingredients matter when it comes to baking?
6. Is it stressful to be baking during the holidays?
7. What do you think is most important in owning a successful bakery?
8. What are the skills a person should have to be a baker?
9. In your opinion, what is the hardest thing about being a baker?
10. Why did you choose baking over anything else you might have gone in to?
Wednesday, November 23, 2011
Blog No. 10: Self-Reflection
1. I think right now, I'm at an AP level because I still have many things to catch up on since my change in topic.
2. I have probably gotten better at baking as I study the science of it. Breads and cakes I'd bake no longer come out as flat as they used to. ;)
3. One thing I would like to improve on is to better time baking things, because either a bread turns out too stiff, burnt, stale, etc. Also, I would probably like to bet=tter time the projects out in my schedule.
2. I have probably gotten better at baking as I study the science of it. Breads and cakes I'd bake no longer come out as flat as they used to. ;)
3. One thing I would like to improve on is to better time baking things, because either a bread turns out too stiff, burnt, stale, etc. Also, I would probably like to bet=tter time the projects out in my schedule.
Thursday, November 10, 2011
Blog No. 9: Science Proposal
1. My hypothesis is: if you use a certain type of yeast in bread making, then the bread will have a higher volume when it is baked.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
Wednesday, October 26, 2011
Blog No. 8: Research Reflection
<PENDING TO CHANGE>
1. What have you learned how to do since you started working on your senior project?
2. Post evidence of this accomplishment. It can be in the form of a picture, video, document, etc.
3. What research helped you to do this and how?
1. What have you learned how to do since you started working on your senior project?
2. Post evidence of this accomplishment. It can be in the form of a picture, video, document, etc.
3. What research helped you to do this and how?
Monday, October 17, 2011
Blog No. 7: Independent Component 1 Plan Approval
<PENDING TO CHANGE>
1. Write a description of what you plan on doing for your independent study component.
2. Describe in detail how you think your plan will meet the 30 hours work requirement.
3. How does your independent study component relate to your EQ?
Monday, October 10, 2011
Blog No. 6: EQ Draft #1
<PENDING TO CHANGE>
1. What is your EQ?
2. Define the words in your EQ to make sure we are on the same page regarding what your EQ means.
3. What are some possible answers to your EQ so far?
4. What has been your most important source and why? Be specific. If it is a person, name them and what they do, if it is an article, book, or video, name the title and author.
1. What is your EQ?
2. Define the words in your EQ to make sure we are on the same page regarding what your EQ means.
3. What are some possible answers to your EQ so far?
4. What has been your most important source and why? Be specific. If it is a person, name them and what they do, if it is an article, book, or video, name the title and author.
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