First off, I would like to apologize for my absence during the first few weeks of the semester, I have had a tough beginning of the semester due to a couple of personal situations, but I’m back on track and come with awesome news!! If you guys are interested in a great opportunity to serve the community and make a difference while also making $15 per hour, CUNY Service Corps extended their application deadline until March 18th 11:59pm. For more information visit http://www1.cuny.edu/sites/servicecorps/members/prospective/ I look forward to working with you this semester. See you guys soon!
Babson Rock with quote “Be On Time”, Dogtown, Gloucester, MA
This is a reminder that the midterm is on Monday March 19th at 11:30 am. Please arrive on time so that we can begin promptly. I have posted below the slide that notes the differences in characteristics between Pictorialist movement and the Straight Photography movement.
Also if you want to review the role of Alfred Stieglitz’s Photo Secession group on gaining recognition for the photography as a fine art, you may want to view the first 39 minutes of the documentary “Alfred Stieglitz: The Eloquent Eye.”
Baguette-Making baguettes using the straight dough method
Piping cookies-Professor Warner showing us how to pipe cookies.
Creaming Method-Mixing dough using the creaming method
Chocolate tea butter cookies with sprinkles on them.
Knotted rolls-After baked!!!
This week we made cookies using the creaming method. We learn how to make different shapes by piping the cookies. some of the cookies we made were chocolate tea butter cookies, almond cookies & ginger snaps Also we learned how to make knotted rolls using the sponge dough method. The other to types of bread we made were french breads and baguettes.
The baguettes and french bread were delicious, crispy on the outside but soft on the inside. I would definitely serve these breads on my own bakery. Very simple to make using few ingredients, also the final product is of good quality.
My favorite was the french bread, it was very tasty! and I think very similar of what a french bread would taste in France.
Some of the trigger ingredients in the bread were eggs, milk powder, butter, shortening, gluten, sesame and poppy seeds.
The Lunch Menu
A delicious rich tomato purée sauce with onions, carrots, and garlic.
Creamy spinach with garlic.
Pan-fry lightly breaded eggplant, granished with parsley.
The Breading Station
The mise en place display to create the Eggplant Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure it’s fully coated.