1. Pastry Baking Emily Wells AP English Literature Mrs. Saunders

2. Pastry Baking • Love to bake • Wanted to learn technique • Easy to follow a recipe but there is more to it

3. History • Pastries major part of baking since 9500 B.C. • Primary way to prepare food • Pumpkin pie originated in 1675 • Pies served at nearly every meal http://www.annmcgovern.com.php5-23.dfw1-2.websitetestlink.com/wp-content/uploads/2011/10/Pilgrims-First-Thanksgiving-Interior.jpg

4. Career • Practice makes perfect • Outlook for careers is fair to good • Advancement is limited • Education is important, certification not required • Fast-paced, on-your-feet environment

5. Rules in the Kitchen • Wash hands • Use oven mitts • Seal containers • Clean the workplace http://ecx.images-amazon.com/images/I/81F8Tdt-gbL._SL1500_.jpg

6. Preparation for Product • Making dough • Rolling dough • Filling pastries • Observation and participation

7. Product • 16 hours • Preparing breakfast every Saturday

8. Product • Cinnamon rolls • Using technique that I learned • Proving mastery of the technique http://www.toaster-oven.net/images/reso-img/cinnamon-rolls.jpg

9. Mentor • Jill Parkin • Multiple bakeries across triad area • The Table http://3.bp.blogspot.com/-uesIcQwcHaM/Uaay2gqTbBI/AAAAAAAAAaE/Ip00ABOjY9w/s1600/041.jpg

10. Obstacles • Early mornings • When to meet with my mentor

11. Closing • Thank you for your time • Are there any questions