Foundations: Week Seven

My seventh week in the Culinary Foundations program at PICA was our introduction to the basics of baking and pastry. We learned about the science behind yeast and quick bread, practicing various mixing methods and crafting everything from apple streusel muffins to focaccia and baguettes. We then moved on to cookies and crackers, mastering techniques like the creaming method for perfect chocolate chip cookies, followed by some Armenian lavash and buttermilk crackers. The week concluded with an exciting cheese-tasting session, complemented by condiments we had created, such as sweet tomato chutney and roasted red pepper pesto. This week highlighted the precision and repetition essential for making successful baked goods.