Day 17 -

We started out the day with the Chef demonstrating how to make Macaroons and Spritz cookies. Then we went back to out tables and started making them ourselves.
First up, in order to make Macaroons, we used the sponge method for combining the egg whites and sugar to make a French Meringue. Then the other dry ingredients were added to the French Meringue. This was placed in a piping bag to make little quarter sized drops. Then they sat for 15 minutes to form a skin on top before being baked. They came out crunchy on the outside and chewy on the inside. I thought they were very good. I'll make these again.

Next up we worked on making the Spritz cookies. For these, we used the creaming method for mixing the butter and flower. Next the liquids are added and then the dry ingredients. This was placed in a piping bag and little circles were made then a little indent placed in the center. Into the center I squirted a little bake-proof apricot jam. A little visit to the oven and voila. They were very good. Not too sweet, just right. I'll make these again also.

Next, I scaled the ingredients for the chocolate chip cookies that I will have to bake tomorrow on my practical test. The new Escali scale worked well. I'm happy with it.

Day 15 - Baking cookies

This morning before school, I washed all the tools and marked them with bands of plastic tape (blue and red) so that I could identify them from other students tools.
At class we started with the Chef demonstrating how to make Cocoa Brysselkex Cookies. He had all the students crowd around his table up front, so I was able to see well. This is a checker board looking cookie with vanilla dough and chocolate dough. It uses the creaming method of mixing the ingredients. Afterwards we went back to our table and made the dough and the put in the refrigerator so it can cool down. Later we pulled the cool dough, rolled it out, then cut and assemble the dough. As luck would have it, I cut my finger on the first day baking in the kitchen. Fortunately, it was a very small cut. Anyway, tomorrow well cut and bake the dough we made today. I'll try to remember to take pictures. For this project, my team mate and I worked well together.

Next our table had two recipes to make. My partner made the Chocolate Chip Cookies and I made the Double Chocolate Chip Cookies. Both of our cookies came out good. They looked and tasted good. They would among the best in the class. For many different reasons, many student's cookies spread out too much. Maybe a few might have been a hair undercooked and none were burnt. Some tables made Peanut Butter cookies, Oatmeal Raisin cookies, Sugar cookies, Almond Cherry cookies.



We got to taste our own cookies, and we were allowed to bring three cookies home. The chef took the rest for what purpose I don't know. Probably to eat them tonight. The benefits of being the Chef.

Oh yeah, I almost forgot. I pulled out my new Salter Model 1008 Digital Kitchen Scale and it would not power on. I'll take it back to the store tonight. I don't think I'll exchange it for the same. The school book store has an inexpensive digital scale for $20, so I'll try it tomorrow.
I'll have to look for another home scale. Maybe I'll get the OXO scale again.