Baking & Pastry Arts I

FYLC Dining Room Experience and shared reading of MFK Fisher

“How Not to Boil an Egg”

Student Learning Outcomes

a. Define, interpret and apply baking terms and identify ingredients

b. Describe and identify fundamental baking techniques (HMGT: Knowledge)


Each question must be answered in full sentences with an explanation. Be creative, these questions have no right or wrong answers, you just need to support your statements/answers.


Is there anything from your luncheon experience that you can relate to M.F.K.Fisher’s “How Not to Boil an Egg.” Keep in mind Fisher wrote this chapter between two World Wars.

For instance: Do you ever think about the cost of eggs like MFK Fisher did? Do you think about their freshness? Would you eat a raw egg, as Ms. Fisher wrote, “Probably the wisest way to treat an egg is not to cook it at all.”   And then she goes on to talk about Prairie Oyster as a pick up or a cure for a hangover…

What about the biochemist who told her that every minute an egg is cooked makes it take three hours longer to digest? Science and nutrition have come a long way.

Is there anything from your dining experience that you can relate to our Baking I class? Think about the senses that were stirred into action as you enjoyed your lunch (sight, taste, smell, sound). How does your sensory experience relate to your work in the Bake lab?



Was your server knowledgeable about the food being served? Use several descriptive adjectives to describe this person in full sentences


How did it feel to be served bread from a class similar to the one you are taking? What were the names of the breads being served? Could you tell if the bread was a lean or rich bread? Were the carbon dioxide bubbles present? Can you tell if the bread was vented? Was a garnish evident?



What were the names of the desserts?


Please attach a photo of your dessert. Define the dessert using your five senses with mouthfeel as the sense of touch.



What was your favorite part of the meal aside from the food?


What was your favorite course of the meal?




Please attach a photo of the “plate setting” you created.




* Course documents and all announcements are available on Blackboard via the CUNY Portal.

2 thoughts on “Baking & Pastry Arts I

  1. We had our first class and while the paperwork seems monumental, if we break it down week by week, assignment by assignment it is a college level course that has the advantage of including all of our senses (taste, feel, smell, touch, sound and sight) and we get to eat what we make/bake!!! Being in a first year learning community, we will share experiences with our other classes and heighten our awareness through the History of Photography with Professor Cheng’s amazing talent and resources, this will be a fantastic and enlightening semester.
    See you on Wednesday when we will use the scales and other bakeshop equipment to make our first bread together.

    • In our class, I’m always eager to learn new recipes and prepare baked goods. One of the most imporatnat rules we are taught is the power of teamwork, each of us can perform a task in order to complete a recipe. But there are some more complex and simpler ways that some bake shops use to complete their tasks of making desserts.

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