essay on visit to a bakery for kids
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Its quite not good enough but u may get some points
When I was thirteen years old, I started working in the bakery. This job was more like learning than a job but it was interesting to know. During the summer vacations I was in this bakery helping a man who needed help with anything like moving flour from one place to another or watching the oven while he was eating or resting or helping customers.
The smell of chocolate, cinnamon, sugar, vanilla and honey when making the cookies made me interested to learn more. When a person doesn’t have any experience making breads, everything is an adventure. The process of making pastries and breads takes a few years to learn.
By touching the dough, I will know what is necessary to do; if it needs more water or more time mixing. The dough to make a French baguette has to be not too soft or rough, and the dough has to be able to stretch like a rubber band. Then we weigh it up, and let it set for fifteen minutes. Then it’s ready to proof for forty minutes, before baking with a high temperature and steam.
It’s a sight for sore eyes when you have the breads, or cookies and pies out of the oven or in the oven. And all are ready to slice and sell. The taste of each pastry or bread in the bakery has to be great because if not, the customers won’t buy anything. The rye bread has to taste just like rye bread. And the taste of the caraway seeds or the pumpkin pie or the onion buns needs to be right. Sometimes the baker has to taste the breads. When there is too much yeast, the breads will be too hot, like spicy, so you have to make sure that you do the right thing. And sugar is the most important ingredient in breads and pastries, because without sugar the yeast won’t activate and can’t bake right.
The buzz of the timer on the oven tells you what to do, or the mixer, when there is too little water, makes a lot of noise. And when frying donuts and the oil stops bubbling, it tells you it is done, so sound is also important. The smell of the breads or honey bran muffins and the taste of cookies and the way the dough feels and the color of pastries and the sound of the oven – all the senses mixing together will tell you that anything you bake is ready to eat or sell.
When I was thirteen years old, I started working in the bakery. This job was more like learning than a job but it was interesting to know. During the summer vacations I was in this bakery helping a man who needed help with anything like moving flour from one place to another or watching the oven while he was eating or resting or helping customers.
The smell of chocolate, cinnamon, sugar, vanilla and honey when making the cookies made me interested to learn more. When a person doesn’t have any experience making breads, everything is an adventure. The process of making pastries and breads takes a few years to learn.
By touching the dough, I will know what is necessary to do; if it needs more water or more time mixing. The dough to make a French baguette has to be not too soft or rough, and the dough has to be able to stretch like a rubber band. Then we weigh it up, and let it set for fifteen minutes. Then it’s ready to proof for forty minutes, before baking with a high temperature and steam.
It’s a sight for sore eyes when you have the breads, or cookies and pies out of the oven or in the oven. And all are ready to slice and sell. The taste of each pastry or bread in the bakery has to be great because if not, the customers won’t buy anything. The rye bread has to taste just like rye bread. And the taste of the caraway seeds or the pumpkin pie or the onion buns needs to be right. Sometimes the baker has to taste the breads. When there is too much yeast, the breads will be too hot, like spicy, so you have to make sure that you do the right thing. And sugar is the most important ingredient in breads and pastries, because without sugar the yeast won’t activate and can’t bake right.
The buzz of the timer on the oven tells you what to do, or the mixer, when there is too little water, makes a lot of noise. And when frying donuts and the oil stops bubbling, it tells you it is done, so sound is also important. The smell of the breads or honey bran muffins and the taste of cookies and the way the dough feels and the color of pastries and the sound of the oven – all the senses mixing together will tell you that anything you bake is ready to eat or sell.
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