WEEK 4 DATE TOPIC ASSIGNMENTS Day 6 2/27 Chapter 14 cont. ASSIGNMENTS: Mon Advance cake mixing Advance Baking& Pastry Emmanuel Sponge pg. 577 Panna Cotta pg. 896 Review questions Ch. 14 HOMEWORK DUE DUE on 3/6/17 Day 7 3/1 Chapter 14 cont. ASSIGNMENTS: Wed Advance cake mixing cont. Advance Baking& Pastry Wed. Lunch Dessert Review Chapter 15 Pana Cotta over Emmanuel Sponge, Port Sauce and Thyme Gelée pg. 896 WEEK 5 DATE TOPIC ASSIGNMENTS Day 8 3/6 Chapter 15 ASSIGNMENTS: Mon Syrups, Creams, Custards Advance Baking& Pastry Wed. Lunch Dessert: Pot de Chapter Ch. 15 summary, Créme pg. 628 Key terms DUE on 3/13/17 HOMEWORK DUE Day 9 3/8 Chapter 15 cont. ASSIGNMENTS: Wed Egg Foams and icings Advance Baking& Pastry Sugar solution Chapter Ch. 15 Cooking sugar Review questions pg. 647 Pot de Crème Chocolate Spoons and DUE on 3/15/17 Sugar Spring pg. 628 Quiz 2 Ch. 14, 15 WEEK 6 DATE TOPIC ASSIGNMENTS Day 10 3/13 ASSIGNMENTS: Chapter 15 cont. Mon French Meringue Advance Baking& Pastry Swiss Meringue Biscuit Viennois Cheese Cake Italian meringue Mousse pg. 586 Chapter Ch. 15 summary, Key terms pg. Create a dessert for Wed. 647 Lunch HOMEWORK DUE Day 11 3/15 ASSIGNMENTS: Chapter 15 cont. Wed Chocolate Ganache Advance Baking& Pastry Fruit Glaze Other icings Review Chapter 16 Review questions pg. 647 Create a dessert for Wed. HOMEWORK DUE Lunch Biscuit Viennois Cheese Cake Mousse pg. 586 WEEK 7 DATE TOPIC ASSIGNMENTS Day 12 3/20 Chapter 16 ASSIGNMENTS: Mon Components of Mousse Advance Baking& Pastry Requirements and Functions Chapter 16 summary and key terms pg. 667 DUE on 3/27/17 Cheese Cake pg. 631
WEEK 4 DATE TOPIC ASSIGNMENTS Day 6 Mon 2/27 Chapter 14 cont. Advance cake mixing Emmanuel Sponge pg. 577 Panna Cotta pg. 896 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Review questions Ch. 14 DUE on 3/6/17 Day 7 Wed 3/1 Chapter 14 cont. Advance cake mixing cont. Wed. Lunch Dessert Pana Cotta over Emmanuel Sponge, Port Sauce and Thyme Gelée pg. 896 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 15 WEEK 5 DATE TOPIC ASSIGNMENTS Day 8 Mon 3/6 Chapter 15 Syrups, Creams, Custards Wed. Lunch Dessert: Pot de Créme pg. 628 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 15 summary, Key terms DUE on 3/13/17 Day 9 Wed 3/8 Chapter 15 cont. Egg Foams and icings Sugar solution Cooking sugar Pot de Crème Chocolate Spoons and Sugar Spring pg. 628 ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 15 Review questions pg. 647 DUE on 3/15/17 Quiz 2 Ch. 14, 15 WEEK 6 DATE TOPIC ASSIGNMENTS Day 10 Mon 3/13 Chapter 15 cont. French Meringue Swiss Meringue Italian meringue Chapter Ch. 15 summary, Key terms pg. 647 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Biscuit Viennois Cheese Cake Mousse pg. 586 Create a dessert for Wed. Lunch Day 11 Wed 3/15 Chapter 15 cont. Chocolate Ganache Fruit Glaze Other icings Review questions pg. 647 HOMEWORK DUE Biscuit Viennois Cheese Cake Mousse pg. 586 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 16 Create a dessert for Wed. Lunch WEEK 7 DATE TOPIC ASSIGNMENTS Day 12 Mon 3/20 Chapter 16 Components of Mousse Requirements and Functions ASSIGNMENTS: Advance Baking& Pastry Chapter 16 summary and key terms pg. 667 DUE on 3/27/17 Cheese Cake pg. 631
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