Using a current periodical (i.e. Cook’s Illustrated magazine, Food 52, America’s
Test Kitchen, Food & Wine Magazine, Jarry, etc.), you are to select one (1) recipe on a pastry,
cake or other bakeshop item. You will then analyze the various components of this recipe.
Requirements:
1. Provide the full recipe on pastry, cake or other bakeshop item
2. Using full sentences, identify key principles associated with this recipe, including:
a. mixing method
b. key points for mis en place (i.e. preheat oven, BTB, line pan with parchment, etc.)
c. cooking method (i.e. Baking, Sauté, Boiled, Deep Fry, etc.)
d. key steps in method of preparation
e. portion size and yield
3. Imagine you are the pastry of chef at a local restaurant or bakeshop that might serve this
item. Using descriptive language, write a description of the item as it might appear on a
menu. For example:
Linzer Key Lime Pie
Creamy key lime filling, studded with plump raspberries atop a crust of salted
Linzer cookies
Additional Requirements:
• Create a Word document, which includes the source of the selected recipe
• Add a minimum of one (1) related picture
• Make sure the submission is free of any spelling and grammatical errors
• Be sure to cite your source material in APA version 7 format
