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[zhengyi742]

Thank you!

[zhengyi742]

Hi Sussan,

Here are a few other things that could help students succeed with recipes that are commonly missing from the courses. It would help if these were included in the recipe books as well as the videos. Perhaps a checklist of required parameters when developing a course would help in being consistent across courses.

ingredient temperatures – cold, room temp etc.

mould dimensions – width, diameter, length, height

stand mixer speeds and times – most common mixers like kitchenaid & kenwood

yeast conversions

use metric measurements!

gelatin conversions, bloom strength

dough properties such as size and thickness for puff pastries

number of servings

substitution suggestion for less common ingredients

These are a just a few. I hope you find them useful. An added bonus – the background music in the videos is distracting and at time too loud. I have a background in training and have developed many courses myself.

Cheers

[zhengyi742]

Thank you for your response. Yes, I am in France so I have been working with the T system of flours. It is very difficult to know exactly what flours to use in the courses because the chefs call them by their local names and don’t specify W or PL values. It would be great if scollinary would standardize the naming conventions by having a chart and ensuring the chef instructors work off the chart. When a recipe does not work out it is often hard to figure out why and taking the flour confusion out of the equation would make it easier.