Okay here goes, today was day three. I was ready to get started on the brioche and danish dough for tomorrows production and then jump right in and get today's danish dough laminated. Normally each team has four students in them. However, mine was three members down. But I wasn't worried. in my mind I actually believed I could do it all and keep pace. But then again in my mind I think I can do a lot of things, like still run ten miles. My production went pretty well, thanks to the help of a few of my classmates. I cannot thank them enough for all the help they gave me. I actually enjoyed today. I got to mix the danish dough, and do all the sheeting for my team. I think one of the best things about this class, is that it is non stop. before you know it, it is time to start cleaning. For me, I wish it was longer. The more on hands I get to do, the more I learn. I can't wait to see what tomorrow brings. :)
Day 2, For the second day in a row we are down a person, and no one except for one person in group two showed up.Everyone in the class pitched in as much as they could to help him out. It was kind of a stressful day my group, because I and one of my group members was trying to help our other member since she missed day one of class. She kept trying to take charge and thought she knew what she was doing and we contently had to correct her. It became kind of aggravating since she wouldn't really listen to us. We got through the day though successfully and learned how to laminate on the sheeter.
Day 3, Well our group is now down to three, which isn't too bad of a thing since we will be able to work together for the practical and not split up. The three of us work really well together. I helped catch my partner up to speed since she missed a day. I'm enjoying this class so far. It's only day three and I feel I have learned so much. My brioche could use a lot of work. My whole group makes the heads of them too big. We all so shove too much on to one pan so our product doesn't end up baking evenly. We will work on all of this and in no time will improve! :D
Day 6, Today could have gone a whole lot better. It started out really good. Our group knew exactly what needed to get done and when and we where in a groove. We got everything done pretty quickly and was able to get our prep and everything in the proof at a good time. After that it all went to crap. People kept "cutting" us into the oven even though we needed to get our stuff in and had it in the proof first and every time we tried going in people got mad at us. I guess we were all just really nice about everything, but now with practicals coming up we are going to have to be a little more aggressive. Our group was still baking stuff when clean up came around. Other groups ended up helping us put product away which was really nice and helpful. Ether way we have learned from our mistakes and will work harder to come back from it.
Today was day 8 and practical day and it went even better than expected. My group got the opportunity to make coffe cake which we hadn't done before but I think it came out really nice. Although this segment had been fun I'm really glad it is over, partially because it is summer but also because this was a very stressful lab. Thank you for being such an awesome chef!
Day 7: Today was spouse to be one of the hardest days but I actually found out that it wasn't at all. Me and my group got there early and work very hard. We made it though the day with out crying. I found that there was a lot to get done this day but it wasn't as stressful as I thought it was going to be.
Day 8: Today was the day I was stressed. I was very stressed about the first part of my practical I did not think it would go well at all. I stressed as time ticked down and we still had so much to do. This was the day I almost cried but i pushed though and made it though the day. Even though I was stressed I think we did very well and I'm proud of how may production came out.
Day Six: No sugar in Brioche While my group has improved our overall communication, there is always room for improvement. A great example occurred today, we were working on scaling the brioche, and were each looking at our own books and formulas. We each split up the ingredients but happened to not communicate the sugar. As a result, the sugar was not added at all to the dough. This mistake was small when mise en placing but when the product finished baking, it had a strange tan color and was as hard as a hockey puck. The flavor was extremely off due to the lack of one simple ingredient, while brioche is usually sweeter and light, ours turned out denser and very bland. While it was sad to see our brioche get thrown away, you learn more from mistakes than you do success and we are figuring out ways to communicate better.
Day Three: Mise en Place Today my group and I decided to come in as early as possible, starting our day at 6am. We were all tired and slow to start production. We weren’t communicating well and as a result messed up our mise en place for the Danish and sweet dough products before mixing We split our two benches into dry and liquid ingredients, putting the two separate recipes in different containers. But, since the containers were similar we all switched the containers on accident and combined the wrong ingredients more than once. This meant we had to rescale multiple times. It was time consuming and a waste of ingredients, but as a result we learned to do one recipe per bench and to label the containers clearly.
Day Seven: Sweet dough Today’s production was one of the heaviest so far. We had regular and practical production to get done today. The products we produced had an extensive process to get the final product. As a result, the start of the class was pretty slow but got heavier and heavier as the day went by and you were working on 4 products at once. In my group, a mistake was made with scaling, yet again. The sweet dough, after proofing, hadn’t changed size at all. It was 100g short somehow and we’re not sure what we forgot. This is one of our practical items that we will have to make again Monday. It’s very disappointing and can be annoying that we keep making the same mistake. Hopefully the third time is the charm, we completely learn our lesson, and the rest of the practical goes well.
Day 3 (Thursday): Day 3 was a big day for learning. My group members and I did not have our best day, however, we learned a lot from our mistakes and used them to improve in the future. First, we were scaling the wet and dry ingredients for the brioche and danish doughs at the same time and were not doing a good job of keeping them organized and separated. Keely accidentally scaled out the wrong ingredients in the wrong Cambros twice. Thankfully, we managed to catch the mistake before we actually started mixing. The only downfall was that it wasted time. We also forgot to add sugar to the brioche dough. This resulted in our rolls being hard, colorless, and flavorless the next day. The rest of the day was somewhat busy, but we were able to work together and get back on track. What we learned most from this day was how important it is to communicate and work together as a team in order to succeed as one unit.
Day 6 (Wednesday): Day 6 was overall a very good day. We made new products with sweet dough that we had not made before. Our snail were shaped well but were baked unevenly. From that, we learned that we need to pay more attention to their color while they’re in the oven and make sure we rotate them when necessary. Our sticky buns and cinnamon rolls came out well. We also worked with quick breads. We made both banana and berry muffins and they both came out well. We did not over mix them, so they did not overflow in the cups like some other groups’ did.
Day 7 (Thursday): Day 7 was one of our busiest days in class so far. By the end of class we had finished chocolate croissants, regular croissants, cinnamon rolls, snails, sticky buns, and Russian braids. It was a lot to handle but my group managed to get everything done in time. Chef Hitz told us that our chocolate croissants looked perfect, but our regular croissants were not the right shape. Almost all of them slightly unfolded and moved to one side, making them look like ice cream cones. To correct this, Chef Hitz suggested we don’t put the end tip completely on the bottom, so it doesn’t pull the whole croissant to one side when it rises in the oven. We made another mistake when weighing out the sweet dough. After fermenting for two hours it was about three times smaller than it should have been. We put it on the scale and realized it was 100 pounds less than what it was supposed to be. We still do not know what ingredient we forgot to add, so we are going to redo the sweet dough on Monday. Overall, Day 7 was a very busy day for my group, but I am proud of us for staying on top of all of our products and finishing everything on time.
Day 4 Me and my teammates messed up. We accidentally put granulated salt in the granulated sugar bin. Someone didn’t read it well enough and we had to take bowls to scoop out the entire bin into plastic bags to carry to the trash. After doing that one of my teammates picked up the bag and accidentally dragged it across the ground and it exploded, sugar and salt went everywhere. We had to quickly throw it in the trash bin before it really got everywhere, and we would’ve been there for hours cleaning. Moral of this story listen to Chef. When he tells you to put it in a few separate plastic bags because if you put it all in one it’ll be too hard to carry and will explode, he’s right. Also make sure you have your reading glasses on so mistakes like this don’t happen.
Day 7 Me and my teammate royally messed up when processing our Danish dough. We had forgotten about the second 13 inches and instead just kept on going. Big mistake. It came out wonky, like majorly wonky, and it took a lot of finagling to make it look semi presentable. I mean I think we got it there in the end, but it didn’t look like a rectangle for the longest time and the butter inside had kind of separated so it wasn’t a sheet anymore. We kept on chugging along though and it looked decent in the end so that’s all that mattered is that we had dough that we could work with. Next time I’ll make sure to double check my notes, they’re there for a reason.
Day 8 Today with the messed-up dough from the day before, we somehow managed to make it look like how it should. I don’t know how but we did it. This time when we went through the sheeter again, I made sure to reread my notes and everything before even starting the sheeter. I must’ve reread and said out loud the steps so many times I should never forget it again. We almost messed up again because we were both saying something different, but we made it in the end.
Okay here goes, today was day three. I was ready to get started on the brioche and danish dough for tomorrows production and then jump right in and get today's danish dough laminated. Normally each team has four students in them. However, mine was three members down. But I wasn't worried. in my mind I actually believed I could do it all and keep pace. But then again in my mind I think I can do a lot of things, like still run ten miles. My production went pretty well, thanks to the help of a few of my classmates. I cannot thank them enough for all the help they gave me. I actually enjoyed today. I got to mix the danish dough, and do all the sheeting for my team. I think one of the best things about this class, is that it is non stop. before you know it, it is time to start cleaning. For me, I wish it was longer. The more on hands I get to do, the more I learn. I can't wait to see what tomorrow brings. :)
ReplyDeleteDay 2, For the second day in a row we are down a person, and no one except for one person in group two showed up.Everyone in the class pitched in as much as they could to help him out. It was kind of a stressful day my group, because I and one of my group members was trying to help our other member since she missed day one of class. She kept trying to take charge and thought she knew what she was doing and we contently had to correct her. It became kind of aggravating since she wouldn't really listen to us. We got through the day though successfully and learned how to laminate on the sheeter.
ReplyDeleteDay 3, Well our group is now down to three, which isn't too bad of a thing since we will be able to work together for the practical and not split up. The three of us work really well together. I helped catch my partner up to speed since she missed a day. I'm enjoying this class so far. It's only day three and I feel I have learned so much. My brioche could use a lot of work. My whole group makes the heads of them too big. We all so shove too much on to one pan so our product doesn't end up baking evenly. We will work on all of this and in no time will improve! :D
ReplyDeleteDay 6, Today could have gone a whole lot better. It started out really good. Our group knew exactly what needed to get done and when and we where in a groove. We got everything done pretty quickly and was able to get our prep and everything in the proof at a good time. After that it all went to crap. People kept "cutting" us into the oven even though we needed to get our stuff in and had it in the proof first and every time we tried going in people got mad at us. I guess we were all just really nice about everything, but now with practicals coming up we are going to have to be a little more aggressive. Our group was still baking stuff when clean up came around. Other groups ended up helping us put product away which was really nice and helpful. Ether way we have learned from our mistakes and will work harder to come back from it.
ReplyDeleteToday was day 8 and practical day and it went even better than expected. My group got the opportunity to make coffe cake which we hadn't done before but I think it came out really nice. Although this segment had been fun I'm really glad it is over, partially because it is summer but also because this was a very stressful lab. Thank you for being such an awesome chef!
ReplyDeleteDay 7: Today was spouse to be one of the hardest days but I actually found out that it wasn't at all. Me and my group got there early and work very hard. We made it though the day with out crying. I found that there was a lot to get done this day but it wasn't as stressful as I thought it was going to be.
ReplyDeleteDay 8: Today was the day I was stressed. I was very stressed about the first part of my practical I did not think it would go well at all. I stressed as time ticked down and we still had so much to do. This was the day I almost cried but i pushed though and made it though the day. Even though I was stressed I think we did very well and I'm proud of how may production came out.
ReplyDeleteDay Six: No sugar in Brioche
ReplyDeleteWhile my group has improved our overall communication, there is always room for improvement. A great example occurred today, we were working on scaling the brioche, and were each looking at our own books and formulas. We each split up the ingredients but happened to not communicate the sugar. As a result, the sugar was not added at all to the dough. This mistake was small when mise en placing but when the product finished baking, it had a strange tan color and was as hard as a hockey puck. The flavor was extremely off due to the lack of one simple ingredient, while brioche is usually sweeter and light, ours turned out denser and very bland. While it was sad to see our brioche get thrown away, you learn more from mistakes than you do success and we are figuring out ways to communicate better.
Day Three: Mise en Place
ReplyDeleteToday my group and I decided to come in as early as possible, starting our day at 6am. We were all tired and slow to start production. We weren’t communicating well and as a result messed up our mise en place for the Danish and sweet dough products before mixing We split our two benches into dry and liquid ingredients, putting the two separate recipes in different containers. But, since the containers were similar we all switched the containers on accident and combined the wrong ingredients more than once. This meant we had to rescale multiple times. It was time consuming and a waste of ingredients, but as a result we learned to do one recipe per bench and to label the containers clearly.
Day Seven: Sweet dough
ReplyDeleteToday’s production was one of the heaviest so far. We had regular and practical production to get done today. The products we produced had an extensive process to get the final product. As a result, the start of the class was pretty slow but got heavier and heavier as the day went by and you were working on 4 products at once. In my group, a mistake was made with scaling, yet again. The sweet dough, after proofing, hadn’t changed size at all. It was 100g short somehow and we’re not sure what we forgot. This is one of our practical items that we will have to make again Monday. It’s very disappointing and can be annoying that we keep making the same mistake. Hopefully the third time is the charm, we completely learn our lesson, and the rest of the practical goes well.
Day 3 (Thursday):
ReplyDeleteDay 3 was a big day for learning. My group members and I did not have our best day, however, we learned a lot from our mistakes and used them to improve in the future. First, we were scaling the wet and dry ingredients for the brioche and danish doughs at the same time and were not doing a good job of keeping them organized and separated. Keely accidentally scaled out the wrong ingredients in the wrong Cambros twice. Thankfully, we managed to catch the mistake before we actually started mixing. The only downfall was that it wasted time. We also forgot to add sugar to the brioche dough. This resulted in our rolls being hard, colorless, and flavorless the next day. The rest of the day was somewhat busy, but we were able to work together and get back on track. What we learned most from this day was how important it is to communicate and work together as a team in order to succeed as one unit.
Day 6 (Wednesday):
ReplyDeleteDay 6 was overall a very good day. We made new products with sweet dough that we had not made before. Our snail were shaped well but were baked unevenly. From that, we learned that we need to pay more attention to their color while they’re in the oven and make sure we rotate them when necessary. Our sticky buns and cinnamon rolls came out well. We also worked with quick breads. We made both banana and berry muffins and they both came out well. We did not over mix them, so they did not overflow in the cups like some other groups’ did.
Day 7 (Thursday):
ReplyDeleteDay 7 was one of our busiest days in class so far. By the end of class we had finished chocolate croissants, regular croissants, cinnamon rolls, snails, sticky buns, and Russian braids. It was a lot to handle but my group managed to get everything done in time. Chef Hitz told us that our chocolate croissants looked perfect, but our regular croissants were not the right shape. Almost all of them slightly unfolded and moved to one side, making them look like ice cream cones. To correct this, Chef Hitz suggested we don’t put the end tip completely on the bottom, so it doesn’t pull the whole croissant to one side when it rises in the oven. We made another mistake when weighing out the sweet dough. After fermenting for two hours it was about three times smaller than it should have been. We put it on the scale and realized it was 100 pounds less than what it was supposed to be. We still do not know what ingredient we forgot to add, so we are going to redo the sweet dough on Monday. Overall, Day 7 was a very busy day for my group, but I am proud of us for staying on top of all of our products and finishing everything on time.
Day 4
ReplyDeleteMe and my teammates messed up. We accidentally put granulated salt in the granulated sugar bin. Someone didn’t read it well enough and we had to take bowls to scoop out the entire bin into plastic bags to carry to the trash. After doing that one of my teammates picked up the bag and accidentally dragged it across the ground and it exploded, sugar and salt went everywhere. We had to quickly throw it in the trash bin before it really got everywhere, and we would’ve been there for hours cleaning. Moral of this story listen to Chef. When he tells you to put it in a few separate plastic bags because if you put it all in one it’ll be too hard to carry and will explode, he’s right. Also make sure you have your reading glasses on so mistakes like this don’t happen.
Day 7
Me and my teammate royally messed up when processing our Danish dough. We had forgotten about the second 13 inches and instead just kept on going. Big mistake. It came out wonky, like majorly wonky, and it took a lot of finagling to make it look semi presentable. I mean I think we got it there in the end, but it didn’t look like a rectangle for the longest time and the butter inside had kind of separated so it wasn’t a sheet anymore. We kept on chugging along though and it looked decent in the end so that’s all that mattered is that we had dough that we could work with. Next time I’ll make sure to double check my notes, they’re there for a reason.
Day 8
Today with the messed-up dough from the day before, we somehow managed to make it look like how it should. I don’t know how but we did it. This time when we went through the sheeter again, I made sure to reread my notes and everything before even starting the sheeter. I must’ve reread and said out loud the steps so many times I should never forget it again. We almost messed up again because we were both saying something different, but we made it in the end.