Page of BAKE-0002 STANDARD OPERATING PROCEDURE TASK: PRODUCTION OF SHORT DOUGH TASK NUMBER: DEPARTMENT: DATE ISSUED: BAKE-0002 F&B – Kitchen / Bakery Jan 2005 GUEST EXPECTATION: n/a TIME TO TRAIN: 20 minutes Why is this task important for you and our guests? Answers: To ensure pie dough is consistent of quality and texture Page of BAKE-0002 STEPS HOW/ STANDARDS TRAINING QUESTIONS Short dough, along with many variations, such as Linzer dough and cornmeal crust, is without question the dough used most, in the pastry kitchen 1) Basic recipe 2) First mixing 3) Second mixing 4) Pre-cooling 5) Cooling Basic recipe: – 340 g sugar – 795 g butter (soft) – eggs – 10 ml vanilla extract – 970 g flour Why should you follow the basic recipe? Place the sugar, butter, eggs and vanilla in a mixing bowl; mix at low speed with the dough hook until just combined Why should you mix on low speed? Add the flour and mix only until the dough is smooth How can you see the dough is smooth? Place the dough on a paper-lined sheet pan, press out as flat as possible so the dough takes up less space and cool down quickly Why does flat dough cool quicker? Cover and refrigerate until firm enough to work with, about 30 Page of BAKE-0002 minutes Now ask the trainee to practice the task from start to end to test competency Summary questions: Why should you follow the basic recipe? Why should you mix on low speed? How can you see the dough is smooth? Why does flat dough cool quicker? PHOTO INDEX #01 ...Page of BAKE-0002 STEPS HOW/ STANDARDS TRAINING QUESTIONS Short dough, along with many variations, such as Linzer dough and cornmeal... mixing 3) Second mixing 4) Pre-cooling 5) Cooling Basic recipe: – 340 g sugar – 795 g butter (soft) – eggs – 10 ml vanilla extract – 970 g flour Why should you follow the basic recipe? Place... does flat dough cool quicker? Cover and refrigerate until firm enough to work with, about 30 Page of BAKE-0002 minutes Now ask the trainee to practice the task from start to end to test competency