Yesterday and today in class we learned about portfolios, resumes, cover letters, interviews and career paths. We were shown samples and the do's and don'ts in creating them. We were also told of some of the creative things that have worked for some students.
Last weekend, I was looking for cake flour to make tart pastry dough. I could find no cake flour in the groceries I went to. I ended up using some whole wheat pastry flour and I didn't like the results. This week, I got some White Lily Enriched Bleached Self-Rising Flour and Enriched Bleached All-Purpose Flour to add to my pantry for future baking projects. Looking at the Nutrtion Facts on the bags of White Lily flour, they listed the Protein at 2g for a 30g serving, therefore it should be close to 7% protein. The strange thing is that the White Lily web site list the Protein for this flour at 3g. Hmm! I also plan to get some Swan Down Cake Flour at Wal-Mart. I see online that the Swan Down Cake Flour list the Protein at 2g as well. I'll use these next time I make some tart shells and see which I like better.
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You look like a professional chef to me. When do you start cooking in school?
ReplyDeleteWhy are you concerned with the protein count? Is it just a health thing or what?
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