Baker's Math

G'morning bloggies. Getting prepped for another fun day of Baking Ingredients and Equipment Tech. It looks like we are doing several activities today looking at the course guide, should be fun! We also have a quiz on Baker's Math and weights so I need to do some reviewing as soon as I finish this post!

**Side note** Unless my breakfasts are something a bit out of the norm I probably won't post them since its usually a rotation of oatmeal with banana or muesli/yogurt/banana...

Lunch: Enjoyed this one outside...unfortunately today its raining and that won't be the case...


Mushroom and cauliflower curry with brown rice and pita triangles. I also had a salad

Dinner: Vegetarian cuban sandwich from Cuisines of the Americas. It was basically a pressed portobello mushroom, gruyere, caramelized onions, and a little relish sandwich. I mainly ate just the mushrooms and onions with sriracha. It came with yucca fries and a sweet potato salad.

And a lightly dressed salad with hearts of palm *yay*


Dessert: A few sample bites of random cakes placed in Farq


Wish me luck on my quiz...I think I know what I'm doing but I'm nervous about picking the right formula...Culinary Math last block made more sense I guess...

Random food fact of the day: Brownies with more eggs are more cakey due to the added moisture from the eggs which produces more steam. Steam is a leavening agent which lightens the texture of baked goods. It also allows the starch to gelatinize more which causes a cake-like crumb.