chapter 8 prostart year ii. categoriesexamplesfunction strengthenersflour & eggsprovide...
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Categories Examples Function
Strengtheners Flour & Eggs Provide Stability
Fats/Shortenings
Butter & Oil Moist, adds flavor, keep longer
Sweeteners Sugar & Syrup Flavor & color
Flavorings Vanilla & Nuts Taste & color
Leaveners Baking Powder & Soda, Yeast, Steam
Rise – chemical, organic, physical
Thickeners Cornstarch, Flour, Eggs
thickens
Liquids Water, Milk, Cream, Eggs, Honey, Molasses
Provide moisture to allow gluten to properly develop
Additives Food Coloring Add contrast in color
Weight of ingredient ÷ (Weight of flour × 100 percent) = % ingredient
A yield is how much of something is produced.
If a formula calls for 35% sugar and uses 8 lbs. of flour, how much sugar is needed?
8 lb. flour x .35 (percent in decimal) = lb. sugar
2.8 lbs
Sifting adds air to flour,cocoa, and confectioner’ssugar; removes lumps; andfilters out any impurities.
Need to sift baking soda b/c it tends to form small clumps• Sifting forces clumps to break apart
LEAN DOUGH RICH DOUGH
Made with flour, yeast, water & salt
Little or no sugar & fat Chewy texture & crisp
crust
E.g. French bread & hard rolls
Had shortening or tenderizing ingredient such as sugar, syrup, butter, eggs, milk, or cream
Cake like texture
E.g. soft rolls, cloverleaf rolls
The straight-dough method can be used to make yeast breads can be used for all types of dough's—lean, rich, and sponge.
You need warm water and knead until elastic and smooth
Kneading dough develops the gluten in the dough and gives it the stretch and give
it needs to develop the proper texture.
Mixture of water, yeast, AP flour that has been fermented (usually overnight) until it has a sour smell
E.g. Amish Friendship bread, sourdough
What is proofing? Rising a second
time, the final rise before baking
• Continue proofing until it is twice its original size
Temperature• 95*-115* F
1. Scaling ingredient – Measure all ingredients accurately
2. Mixing & kneading– combine, distribute yeast, develop gluten
3. Fermentation –Yeast acts on sugars and starch in the dough to
produce CO2 and alcohol
4. Punching down – fold down to expel and redistribute gas pockets
5. Portioning - divide dough into pieces
6. Rounding – shape into smooth, round balls
7. Shaping – shape into variety of forms, depending on desired bread
8. Proofing – final rise just before baking
9. Baking – 400 – 425* F
10. Cooling & Storing – cool at room temp, wrap in moisture proof bag to
slow stalling
Examples:• Biscuits• Scones• Muffins
Use chemical leavener’s rather than organic ones, and do not require a rising period
What is the difference? Batter: semi-solid with flour, liquid,
and other ingredients with more fat and sugar
Dough: stiff, more fat and sugar, pliable batter thin enough to be poured
Creaming Method Cream fat & sugar to produce fine crumb dense rich texture e.g. yellow cake
Foaming Method Whole eggs, yolks, or whites provide structure e.g. angel food cake
Straight-dough Method Combines all ingredients & blend them at once e.g. corn bread and muffins
Two-stage Method Used to prepare high ratio cakesMore sugar than flour
Improve keeping qualities of cake• Protective coat
Flavor & Richness Improve Appearance
In general, use heavy frostings on heavy cakes,
and use light frostings on light cakes
ButtercreamSugar and Fat
• Butter, shortening are mostly used in cakes
FoamBoiled icing made with hot sugar syrup
• E.g. lemon or chocolate cake
FondantSmooth and creamy – cook by controlling sugar, water and a glucose or a corn syrup
• becomes shiny & non-sticky when dried
FudgeUse cocoa/chocolate, sugar, butter and liquid
becomes shiny & non-sticky when dried
GanacheFrench meaning smooth mixture of chocolate and cream used for truffles
GlazeFruit or chocolateAdds moisture, shine and flavorDrizzle rather than spread
• E.g. Cinnamon Rolls
Steamed PuddingMore stable than a soufflé b/c of the greater % of eggs & sugar in the batter
E.g. baked custard and chocolate sponge pudding
Soufflés Lightened with beaten egg whites and baked
• Baking causes it to rise like a cake
• As the soufflé rises, the moisture evaporates and the light batter sets temporarily
3 parts Fat 2 parts Flour 1 part Water
• By weight
Flaky & Crisp
Pastry chefs make pies using this method
Pre-baking pie shells or other pastries when it will be filled with unbaked filling
How? Prepare, roll in pan,
pierce, then bake
• E.g. chocolate cream, banana cream, lemon meringue
Dock• Pierce the bottom of
the pie crust
Springform Pan• Straight on all sides • Sides open and can
be removed when food is done
• Used for
Danish
Croissant
Puff Pastry
How to: Combine shortening, flour &
waterLoosely blend the doughShape into a ballFor into rectangle then thirdsCut into shapes for the recipe
Tips:•Keep dough chilled•Use sharp knife for shaping edges•Chill before baking•Save scraps for other small items
Name Also called Description
Puff Pastry Pate feuilletee (paht PHOO e tay)
Delicate layered pastry crust that can be used for sweet or savory dishes
Phyllo (Fee-low) Crispy layered pastry
Paste a choux (paht ah SHOE) Egg battere.g. cream puffs and eclairs.
Bagged: Force soft dough, through a pastry bag• E.g. ladyfingers, macaroons, and tea cookies
Bar: Bake three of four bars of dough the length of the baking pan and then slicing them into small bars
• E.g. biscotti
Dropped: drop from soft dough with a spoon or scoop and onto cookie sheet
• E.g. chocolate chip, oatmeal
Icebox: roll dough into a log, chilling it, an then slice just before baking
• E.g. butterscotch icebox cookies and chocolate icebox cookies
Molded: mold stiff dough by and into any shape to make molded cookies
• E.g. Peanut butter cookies
Rolled: Cut from stiff dough that has been rolled out • Sugar cookies and shortbread
Sheet: pour the batter into the entire baking pan and then slice it into individual squares after baking
• E.g. brownies, blondies
Mayans believed it was divine food from the Gods
French thought it was a dangerous drug
How to make Chocolate: Roast cocoa beansLoosen shells & Crack beans into ‘nibs’Crush to paste
• Chocolate liquor Can be crushed or ground
• Ground chocolate liquor is cocoa butter
• Liquids are further ground to form cocoa powder
To Cool: Store in a cool, dry, well ventilated area
Do not refrigerate• Causes moisture to
condense
Bloom – white coating appears on surface
• Indicates that some of the coca butter has melted an then recrystallized on the surface
• No effect on the quality
A process of melting chocolate by heating gently and gradually• To temper chop chocolate into coarse pieces• Place in double boiler (stainless steal bowl over water simmering
on very low heat)
It is important not to get water in chocolate or it will become gritty
• Once reaches 105* remove from heat• Add more chocolate pieces and stir until the
temperature drops to 87*• Put back on pot and raise to 92*
Tempered chocolate will coat items with an even layer and then harden into a shiny shell• Used to coat, drizzled or piped into designs with piping bag
Quality ice cream:has a custard base (cream & /or milk and eggs)Melts readily in the mouthDoes not weep or separate
Italian version of ice cream• Does not contain eggs• Made with whole milk
Gelato = less fat + no air added = rich creamy taste
Dessert Description
Sherbet Contains milk and/or eggs for creaminess
Sorbet Contains no dairy, just fruit juice or puree with sweeteners
Frozen Yogurt Contains yogurt in addition to normal ice cream ingredients, such as sugar or other sweeteners, gelatin, coloring, and flavors
Poached Fruit Combine fruit with a liquid mixture of sugar, spices, and wine
Torte Elegant, rich, many-layered cake often filled with buttercream or jam
Sauce Description
Crème Anglaise Vanilla sauce- classic accompaniment to soufflé
Coulis Fruit sauce made from fresh berries or other fruits
Fruit Syrup Cooked sugar-based juice. Use to garnish desserts.
Caramel Sauce Cook sugar and caramelize with butter
Butter-Scotch Sauce
Add vanilla and brown sugar to caramel recipe
Sabayon Fragile foam of egg yolks, sugar, and Marsala wine.
Pastry Creams Use as fillings for pastries like éclairs
Bavarian Cream Combine vanilla, gelatin, and whipped cream. Used for pastries.
Food presentation is an art, and good plate presentation results from careful attention to colors, shapes, textures, and arrangement of food on the plate.
Eat first with eyes (appearance) Then their nose (smell) Finally mouth (taste)