Baking Class-Measurement and Weight WritingPart one: Product and packaging descriptionThis part identifies four food items in my home kitchen. They include:1. Pillsbury Best All Purpose Flour, 5-Pounds: – This product is packaged in a compact paper wrapping. The product is a dry substance. texture of the product is fine, and a whitish-powdery substance in appearance. 2. Domino Premium Pure Cane Granulated Sugar 4lb Bag:-This product is packaged in a clear plastic wrapping. This product is granulated, with a course texture, sweet taste, and clear in appearance. 3. Tuscan Whole Milk, 1 Gallon, 128 fl oz: – This product is packaged in a white jeer can. The product is liquid, opaque white in appearance.4. Purity Farm Organic Ghee, Clarified Butter, 13- Ounce: – This product is packaged in a blue container. The product is an emulsification and contains a soft gliding texture. It is whitish-yellow in color. What makes the mentioned products similar is that they all contain labels, which have detailed nutritional information, and they are all packaged from various companies.Part two: Baking experienceI have a sweet tooth, definitely this makes baking a hobby rather than a task. I enjoyed baking time when I was young, the sight of watching my mother prepare a delicious dessert, the rich enticing smell brought joy and excitement in my world. Watching the baking process and practicing made me into an excellent baker. I have had several baking experiences, of them all, my favorite baking experience of all time is the Devil’s food cake. According to my bakery experience, this is the ultimate chocolate cake with a luscious frosting (Gisslen amp. Smith 978). This cake is very easy to prepare as all the ingredients are readily available, however accurate measurement is necessary for an excellent outcome (Sawyer 18). The recipe is fantastic, especially making of the soft sticky frosting. The general texture of the cake is light and moist, with soft crumbs and a dark appearance brought about by the dark brown muscovado sugar and cocoa powder (Regier amp. Helmar 89). What makes this cake moist and tender is the use of vegetable oil at room temperature. This cake is not too sugary, just has the perfect balance of sweetness. Not only is the appearance of this cake perfect, but also has a rich chocolate flavor (Brown 479). This intense flavor is brought about by the concentrated presence of pure chocolate of the cocoa solids lacking dilution by milk or butter (Newtown 9). Baking this cake gives me a divine majestic feeling, bringing an immense satisfaction.This rich alluring cake despite the name is heavenly! Whenever I eat this cake, I feel as though I am in heaven. This gorgeous cake always turns out moist with a chocolate taste, smell, and appearance. This cake melts gracefully in my mouth, leaving a terrific feeling. The smell of this cake baking evokes memories of my childhood days, and mother’s fine baking skills. I remember how I used to look at her bake, with a perfect outcome all the time.Works citedAbsolutely Chocolate: Irresistible Excuses to Indulge. Newtown, CT: Taunton Press, 2009. Print.Brown, Amy C.Understanding Food: Principles and Preparation. Belmont, CA: WadsworthPub Co, 2011. Print.Gisslen, Wayne, and J G. Smith.Professional Cooking. Hoboken, N.J: Wiley, 2010. Print.Regier, Marc, and Helmar Schubert.The Microwave Processing of Foods. Boca Raton, Fla.[u.a.: CRC Press, 2005. Print.Sawyer, Sarah K.The Everything Cake Mix Cookbook. Cincinnati: F+W Media, 2010. Internetresource.
Baking ClassMeasurement and Weight Writing