The students have finished the classroom portion of the class! Final’s week is hard. Flashbacks to school days hard. We have a math final that combines all the knowledge they’ve learned from fractions, bakery totals sheets, and converting recipe batch sizes to meet your orders. There is also, of course, the ServSafe test, which is one of the most nerve-wracking exams you’ll ever take. And we have the always fun, but still hard work, final science presentations.
My presentation was on the history and making of rye bread. I chose rye because it was an unpopular/uncommon bread. Rye is a grain that can grow in cold climates and it was not liked by the elite. They were into fancy wheat breads. In making the rye bread, it was kind of tricky. I learned that you have to take your time in making it because it is hard to work with.
I decided to do my final science project on Listeria. Listeria is one of the most virulent food – borne pathogens; a bacteria that causes the infection Listeriosis. The bacteria is commonly found in ready-to-eat foods such as, hotdogs, prepared salads, deli meats, and soft cheeses. Pregnant women are advised not to eat foods that can be contaminated with Listeria, because the infection Listeriosis can cause meningitis in newborns, miscarriage, and even still birth.
Quick bread is any bread that is leavened with leavening agents other than yeast. Leavening, if you don’t know, it what causes baked items like bread to rise. In this case, instead of yeast, there is a chemical reaction between an acid and a base that causes the bubbles that raise bread. In this case, a mixture of baking soda, flour, water, and vinegar did the trick. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time consuming, skilled labor, and climate control needed for traditional yeast bread.
This group has been a treat! Looking forward to the next class starting January 2nd! If you or anyone you know is interested in joining the program, please contact us!