Download - foods3
-
7/30/2019 foods3
1/60
Classification of Buffet Meals
Plate Buffet Tray Buffet
Sit down Buffet
-
7/30/2019 foods3
2/60
Fundamentals of Baking and Cake Decorating
Baking Ingredients
Flour: provides the structure for the product.
The gluten, or protein, in flour, combines to
form a web that traps air bubbles and sets.
Starch in flour sets as it heats to add to andsupport the structure.
It is very important to use the
right kind of flour when
baking as each has a
specific purpose.
-
7/30/2019 foods3
3/60
Determining appropriate development of gluten (protein)
Mixing the dough largely determines the finaloutcome of bread. To know whether the dough is
well mixed and the gluten (protein) is developed,
pull out a handful of dough from the mixer. Gently,stretch the dough between two hands to make a
translucent film. A smooth translucent film
indicates that the dough is properly mixed. If the
film is cloudy or the dough tears on pulling, it
needs to be mixed more. If the dough is very slack
and fluid, the dough has been over mixed.
-
7/30/2019 foods3
4/60
Types of flour and their uses
High grade or strong flour: called
Bakers Flour is made from semi-hard wheatand has a medium to high protein content. Itis used for making bread.
Standard or plain flour: called soft flour, ismade from soft wheat varieties and has a lowprotein content; used for making cakes and
biscuits as it gives the baked product a tendertexture; have a P.H. of around 5.2 which isslightly acid; the acidity helps to mellow orsoften the gluten.
-
7/30/2019 foods3
5/60
Whole meal flour contains all parts of the wheat
grain; used in various baked products, including
cakes, biscuits, slices, scones and muffins.
Pastry flour has a high protein content
and should be very white and free of any branparticles to ensure a good pastry product.
Self-raising flour is made by combining flour
with baking powder or a similar chemical aeratingagent. These are sifted together many times until
they are thoroughly combined and the baking
powder is evenly distributed through the flour.
-
7/30/2019 foods3
6/60
Liquid: water or milk
Liquid helps carry flavorings throughout the
product, forms gluten bonds, and reacts withthe starch in the protein for a strong but light
structure. Liquids also act as steam during
baking, acting as a leavening agent andcontributing to the tenderness of the product.
-
7/30/2019 foods3
7/60
Sugar: adds sweetness, as well as contributing
to the product's browning. Sugar tenderizes a
cake by preventing the gluten from forming.
Sugar also holds moisture in the finished
product. Sugar crystals cutting into solid fats
like butter help form the structure of the
product by making small holes which are filledwith CO2 when the leavening agents react.
-
7/30/2019 foods3
8/60
Eggs: are a leavening agent and the yolks add
fat for a tender and light texture. The yolks
also act as an emulsifier for a smooth and eventexture in the finished product. And the
proteins contribute to the structure of the
baked products.
-
7/30/2019 foods3
9/60
Stages of Beating Egg whites
RAW EGG WHITES
FROTHY OR FOAMY Stage
-
7/30/2019 foods3
10/60
SOFT PEAK STAGE
The soft peak stage is reached
when the peaks of the whites
droop slightly, when the beater is
turned off and lifted.
FIRM PEAK STAGEThe egg white foam will
become smooth, moist andshiny. Stop thebeaters and then lift them-- straight peaks should form.
-
7/30/2019 foods3
11/60
STIFF PEAK STAGE
Beat until the egg whites
are very stiff and glossy.
-
7/30/2019 foods3
12/60
Shortening: coats gluten molecules so they can't
combine as easily, contributing to the finished
product's tenderness; contributes to the fluffinessof the final product.
When sugar is creamed
with shortening, small
pockets of air form from the
sharp edges of the crystals
interacting with the fat. These pockets form a
finer grain in the finished product. Shortening
also carry flavors and add to a tender mouth-feel.
http://images.google.com/imgres?imgurl=http://z.about.com/d/culinaryarts/1/0/R/4/-/-/cut1.jpg&imgrefurl=http://culinaryarts.about.com/od/bakingdesserts/ss/pastrycut_4.htm&usg=__Wri-hdxJHRK007q0FkKArrc4xZ8=&h=392&w=400&sz=42&hl=en&start=77&um=1&itbs=1&tbnid=V1uwuCdeaaioFM:&tbnh=122&tbnw=124&prev=/images%3Fq%3Dshortening%2Bpicture%26start%3D60%26um%3D1%26hl%3Den%26sa%3DN%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26ndsp%3D20%26tbs%3Disch:1http://images.google.com/imgres?imgurl=http://ayeshahaq.files.wordpress.com/2009/08/shortening3.jpg&imgrefurl=http://ayeshahaq.wordpress.com/glossary/&usg=__xYs_xl1XVpitAMDtyMjqrBlxJoU=&h=271&w=350&sz=8&hl=en&start=1&um=1&itbs=1&tbnid=SzDQQBA8wl5IEM:&tbnh=93&tbnw=120&prev=/images%3Fq%3Dshortening%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1 -
7/30/2019 foods3
13/60
Creaming shortening, sugar, eggs,
flour
-
7/30/2019 foods3
14/60
Leavening agents
Baking soda and baking powder form CO2 that is
held by fat pockets, gluten and starch, which makesthe baked product rise. Baking soda and powder are
not interchangeable; use leavening agent the recipe
calls for. To much leavening agent will make the
bubbles too big, then they combine and burst, leadingto a flat cake or bread. Too little leavening agent will
result in a heavy product, with soggy or damp layers.
Minor ingredients
Spices and seeds
Flavors
Cocoa and chocolates
-
7/30/2019 foods3
15/60
Baking Utensils, Tools and Equipment
Measuring cups (for dry ingredients-plastic or
stainless steel)
Measuring cups for liquid ingredients (such as
Pyrex glass or plastic)
http://www.thekitchn.com/thekitchn/cookware-tools/kitchen-tools-need-both-dry-and-liquid-measuring-cups-109007 -
7/30/2019 foods3
16/60
One or two sets of measuring spoons
(plastic or metal)
A set of different size mixing bowls
(small, medium, large, and extra large)
One round and one oblong or
rectangular cooling rack
http://www.google.com/imgres?imgurl=http://www.mylivingspace.co.uk/images/prod/kathleen-hills-rolling-pin2.jpg&imgrefurl=http://listen-to-english.com/501&h=446&w=595&sz=42&tbnid=DgCN9navOs7OlM:&tbnh=101&tbnw=135&prev=/images%3Fq%3Drolling%2Bpin%2Bpicture&usg=__uSf80QNQx2-NYc9pHI6noDdu7Wo=&ei=SemkS6vLN9CzrAfx7tTPCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAYQ9QEwAA -
7/30/2019 foods3
17/60
Rolling Pin
Rubber spatula's (silicone ones are good
because they can be used in high temperatures,
metal spatula's for removing baked goods from
pans
Wood or marble pastry board for
rolling out your pie, tart or pastry dough
ff l f d d
http://www.google.com/imgres?imgurl=http://www.mylivingspace.co.uk/images/prod/kathleen-hills-rolling-pin2.jpg&imgrefurl=http://listen-to-english.com/501&h=446&w=595&sz=42&tbnid=DgCN9navOs7OlM:&tbnh=101&tbnw=135&prev=/images%3Fq%3Drolling%2Bpin%2Bpicture&usg=__uSf80QNQx2-NYc9pHI6noDdu7Wo=&ei=SemkS6vLN9CzrAfx7tTPCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAYQ9QEwAAhttp://www.google.com/imgres?imgurl=http://www.mylivingspace.co.uk/images/prod/kathleen-hills-rolling-pin2.jpg&imgrefurl=http://listen-to-english.com/501&h=446&w=595&sz=42&tbnid=DgCN9navOs7OlM:&tbnh=101&tbnw=135&prev=/images%3Fq%3Drolling%2Bpin%2Bpicture&usg=__uSf80QNQx2-NYc9pHI6noDdu7Wo=&ei=SemkS6vLN9CzrAfx7tTPCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAYQ9QEwAAhttp://images.google.com/imgres?imgurl=http://www.countryliving.com/cm/countryliving/images/W8/spreading-polenta-0908-de.jpg&imgrefurl=http://www.countryliving.com/cooking/about-food/praise-polenta-0908&usg=__Th3DqJF_amJZERg_RRxdiRWRvco=&h=460&w=360&sz=34&hl=en&start=58&um=1&itbs=1&tbnid=vecO8j5hmYQV8M:&tbnh=128&tbnw=100&prev=/images%3Fq%3Drubber%2Bspatula%2Bpicture%26start%3D40%26um%3D1%26hl%3Den%26sa%3DN%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26ndsp%3D20%26tbs%3Disch:1http://www.google.com/imgres?imgurl=http://www.mylivingspace.co.uk/images/prod/kathleen-hills-rolling-pin2.jpg&imgrefurl=http://listen-to-english.com/501&h=446&w=595&sz=42&tbnid=DgCN9navOs7OlM:&tbnh=101&tbnw=135&prev=/images%3Fq%3Drolling%2Bpin%2Bpicture&usg=__uSf80QNQx2-NYc9pHI6noDdu7Wo=&ei=SemkS6vLN9CzrAfx7tTPCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAYQ9QEwAA -
7/30/2019 foods3
18/60
Offset spatula for decorating andfrosting cakes, pastries and cupcakes
Two or three pastry brushes
Pastry blender
Fluted or plain pastry wheel
Pastry bags, and assortedsize and shape pastry tips
Flour sifter
-
7/30/2019 foods3
19/60
Dough or pastry scraper
Set of glass bowls
Metal or wood cake testers
Assorted cookie cutters in different sizes
and shapes. 2 and 3 inch round biscuitcutters are good to have for cutting out
biscuits, scones, etc
http://images.birthdayexpress.com/bexpress/assets/product_images/BD00538.jpghttp://images.google.com/imgres?imgurl=http://www.bakedeco.com/bimages/W4008.jpg&imgrefurl=http://www.bakedeco.com/detail.asp%3Fid%3D4782&usg=__7mX46PUlioT4tV7jjhNwxO66BrA=&h=281&w=250&sz=17&hl=en&start=9&um=1&itbs=1&tbnid=2sXMH6Az3PBrGM:&tbnh=114&tbnw=101&prev=/images%3Fq%3Dcookie%2Bpress%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1 -
7/30/2019 foods3
20/60
Cookie press
Variety of food colors for tinting
A good pair of kitchen scissors
and a good set of kitchen knives.
Oven mitts (very important)
Aluminum foil, Parchment baking paper, waxedpaper, and plastic cling wrap
http://images.google.com/imgres?imgurl=http://www.designspongeonline.com/wp-content/uploads/mitts-2.jpg&imgrefurl=http://www.designspongeonline.com/2008/02/oven-mitt-roundup.html&usg=__X-AOjrNp9QPJzTCEvodQV2qcTXI=&h=389&w=475&sz=50&hl=en&start=5&um=1&itbs=1&tbnid=ag7hjVIUvK1kOM:&tbnh=106&tbnw=129&prev=/images%3Fq%3Doven%2Bmitts%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1http://img.alibaba.com/photo/50007485/Self_Adhesive_Aluminum_Foil_Paper.jpghttp://images.google.com/imgres?imgurl=http://www.designspongeonline.com/wp-content/uploads/mitts-2.jpg&imgrefurl=http://www.designspongeonline.com/2008/02/oven-mitt-roundup.html&usg=__X-AOjrNp9QPJzTCEvodQV2qcTXI=&h=389&w=475&sz=50&hl=en&start=5&um=1&itbs=1&tbnid=ag7hjVIUvK1kOM:&tbnh=106&tbnw=129&prev=/images%3Fq%3Doven%2Bmitts%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1http://ecx.images-amazon.com/images/I/51W7N4BJ2BL.jpghttp://images.google.com/imgres?imgurl=http://www.bakedeco.com/bimages/W4008.jpg&imgrefurl=http://www.bakedeco.com/detail.asp%3Fid%3D4782&usg=__7mX46PUlioT4tV7jjhNwxO66BrA=&h=281&w=250&sz=17&hl=en&start=9&um=1&itbs=1&tbnid=2sXMH6Az3PBrGM:&tbnh=114&tbnw=101&prev=/images%3Fq%3Dcookie%2Bpress%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1http://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAAhttp://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAA -
7/30/2019 foods3
21/60
A variety of flavorings and extracts
(essences)
At least one or two whisks, one being a
balloon whisk
A kitchen timer.
http://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAAhttp://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAAhttp://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAAhttp://www.google.com/imgres?imgurl=http://www.rachelssupply.com/image/flav2.jpg&imgrefurl=http://www.rachelssupply.com/flavor.htm&h=256&w=300&sz=38&tbnid=TkIM6ZHdr-h9nM:&tbnh=99&tbnw=116&prev=/images%3Fq%3Dfood%2Bflavoring%2Bpicture&hl=en&usg=__tL8N0_lg-zlPCwy-KYmcaduUuo4=&ei=R-WkS7b4Eo6_rAeQ383wCA&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAgQ9QEwAA -
7/30/2019 foods3
22/60
Mixing Techniques
Beating: to incorporate air in a mixture by
mechanical agitation, using a spoon or fork,whisk, rotary beater or electric mixer
Creaming: the process of stirring and beating
a solid fat (butter, margarine, or shortening) so that it absorbs
air. Creamed fat will be soft, smooth, light, and fluffy. Cutting In: mixing fat and flour with the use of
a pastry blender or two knives in a scissor-like
manner. Cut and Fold: a combination of two motions;
cutting vertically through the mixture and turning
over and over across the bottom of the mixing
Bowl at each turn.
http://images.google.com/imgres?imgurl=http://cookit.e2bn.org/phpThumb/phpThumb.php%3Fsrc%3D/library/1230911820/03cream_together.original.jpg%26w%3D440%26h%3D320&imgrefurl=http://cookit.e2bn.org/historycookbook/897-pineapple-upside-down-cake.html&usg=__9_zj9XQHlNyegfXT0wb3vd1w62U=&h=320&w=427&sz=28&hl=en&start=20&um=1&itbs=1&tbnid=nhIF3R1oQrjFHM:&tbnh=94&tbnw=126&prev=/images%3Fq%3Dcreaming%2Bbutter%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1http://images.google.com/imgres?imgurl=http://cookit.e2bn.org/phpThumb/phpThumb.php%3Fsrc%3D/library/1230911820/03cream_together.original.jpg%26w%3D440%26h%3D320&imgrefurl=http://cookit.e2bn.org/historycookbook/897-pineapple-upside-down-cake.html&usg=__9_zj9XQHlNyegfXT0wb3vd1w62U=&h=320&w=427&sz=28&hl=en&start=20&um=1&itbs=1&tbnid=nhIF3R1oQrjFHM:&tbnh=94&tbnw=126&prev=/images%3Fq%3Dcreaming%2Bbutter%2Bpicture%26um%3D1%26hl%3Den%26sa%3DX%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26tbs%3Disch:1 -
7/30/2019 foods3
23/60
Folding: the gentle combining of two or more mixtures (one
of which is often whipped egg whites or whipped cream) in
a figure-eight motion, using a spoon or rubber spatula.
Kneading: the pressing, folding and stretching of dough to
develop gluten for good bread structure.
Stirring: mixing ingredients with spoon, fork, or spatula. Sifting: to separate coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this
method.
Whipping: kind of beating eggs and cream to fill them with
air and make them thick and fluffy.
-
7/30/2019 foods3
24/60
Basic Rules of Baking
Read recipe carefully before starting
Cultivate the do-it-right attitude and habit.Remember: If it is worth doing, it is worth doing
right! Baking demands accuracy and care.
Never carry on another activity while mixing a recipe.
Distractions, no matter how small, lead to mistakes.
Use good tools and utensils: Assemble all the
bowls, pans, and utensils needed before starting. Use
standard measuring cups and spoons.
-
7/30/2019 foods3
25/60
Use Correct Pan Sizes: Use the type of pan specifiedin the recipe. Recipes are carefully calculated as toyield and changing the pan size also alters the baking
temperature and time. Larger, more shallow pansneed increased heat; smaller, deeper pans needdecreased heat. The size of a baking pan or dish ismeasured across the top of the container from the
inside edge to inside edge. The depth also ismeasured on the inside of the pan or dish from thebottom to the top of the rim.
Prepare the pan carefully according to the recipe.
Place pans as near the center of the oven aspossible. Do not place pans directly over another anddo not crowd the oven (this makes for unevenbaking).
-
7/30/2019 foods3
26/60
Use top-quality ingredients and assemble theingredients before starting: ingredients are freshand of the finest quality. If the recipe says the
ingredient must be room temperature, be sure it is inroom temperature before proceeding.
Measure the quantities correctly: A baking must.One common cause of cooking failures is inaccurate
measurement of ingredients. As always use levelmeasurements.
Measuring Liquids: Use a glass measuring cup.
Measuring dry ingredients: Use standardindividual cups. Lightly spoon dry ingredients intocorrect cup size, heat up, and level off with edge ofspatula by cutting across the top. Use measuringspoons in this way too.
-
7/30/2019 foods3
27/60
Flour need not be sifted before measuring
unless recipe specifies it. Sifting flour onto a
sheet of wax paper instead of into a bowl cutsdown on dishwashing. Measure brown sugar
by packing it firmly into a measuring cup or
into a measuring spoon. Mix Carefully: Each type of baking has
difference methods of performing the mixing.
Follow the recipe carefully.
-
7/30/2019 foods3
28/60
Use correct oven temperatures: Never
increase a cooking temperature. Make sure the
racks are placed properly before heating theoven. If the recipe calls for a preheated oven,
preheat it. Preheat at least 15 minutes before
baking. Don't open the oven door prematurely.A draft may cause the baked product to fall.
The cake will be ruined with a slow start in a
cool oven because the cake can rise too
quickly and then fall when the oven heat takes
a spurt upward.
-
7/30/2019 foods3
29/60
Fahrenheit
(F)
Celsius
(C)
Gas
Number
Oven
Terms
225 F 110 C 1/4 Very Cool
250
F 130
C 1/2 Very Slow275 F 140 C 1 Very Slow
300 F 150 C 2 Slow
325 F 165 C 3 Slow
350
F 177
C 4 Moderate375 F 190 C 5 Moderate
400 F 200 C 6 Moderately Hot
425 F 220 C 7 Hot
450 F 230 C 8 Hot
475 F 245 C 9 Hot
500 F 260 C 10 Extremely Hot
550 F 290 C 10 Broiling
-
7/30/2019 foods3
30/60
Factors which Affect the Baking Temperature
of Cakes
Steam
Humid atmosphere is essential in order to achieve
a flat top on a cake and to ensure that thorough
baking is carried out with a pleasing crust color. Apan of water inserted in the oven is usually sufficient
for this purpose.
Richness
The more sugar a cake contains, the cooler
the oven temperature and the longer the cooking
time that is required. This is because the richer
the cake, the more crust color is formed.
-
7/30/2019 foods3
31/60
Shape and size
The overriding consideration to be given here is the
penetration of heat into the cake mass. It follows fromthis that the smaller the cake the shorter the baking time,
and then the higher the baking temperature. Conversely,
large cakes require a lower baking temperature with a
longer baking time. However, it is not alwaysappreciated that shape plays an important part. Since it
is the penetration of heat that counts, a thin slab of cake
cooks very much more rapidly than the same weight but
say, double the thickness. The range of temperatures
over which cakes may be baked is very wide, ranging
from 350F (177C) for wedding cakes to 450C (232C)
for very small fairy cakes.
-
7/30/2019 foods3
32/60
Additions
Substances like sugar or almonds added to the
surface of a cake act as improving the richness ofa cake, and baking temperature should be
reduced by 10-20F (5.5-11C) to compensate.
Certain substances like glucose, invert sugar, andhoney take on color at a much lower temperature
than sugar. If such substances are added (for
example, for their cake moistening properties),the baking temperature also needs to be lower.
-
7/30/2019 foods3
33/60
Other Cooking and Baking Facts
History of Baking
In ancient history, the first evidence of baking occurredwhen humans took wild grass grains, soaked it in water,
and mixed everything together, mashing it into a kind of
broth-like paste; then, the paste was cooked by pouring
it onto a flat, hot rock, resulting in a bread-like
substance and later this paste was roasted on hot embers.
Around 2500 B.C., records show that the Egyptians
already had bread, and may have actually learned theprocess from the Babylonians.
-
7/30/2019 foods3
34/60
The Greek Aristophanes, around 400 B.C., alsorecorded information that showed that tortes with
patterns and honey flans existed in Greekcuisine. Dispyrus was also created by the Greeksaround that time and widely popular; was adonut-like bread made from flour and honey and
shaped in a ring; soaked in wine, it was eatenwhen hot.
In about 300 B.C., the pastry cook became an
occupation for Romans (known as thepastillarium). This became a very highlyrespected profession because pastries wereconsidered decadent, and Romans loved festivity
and celebration
-
7/30/2019 foods3
35/60
Boiling Points of Water
Salt: Salt, sugar, and practically any other substance
elevate the boiling point and therefore shortencooking time. The difference in temperature between
unsalted and salted water (one teaspoon of salt per
quart of water) is about 1 to 2 F, a difference that
can be critical in cooking situations demandingexactness.
Hard Water: Hard water defines water with a high
level of dissolved mineral salts. Therefore, hard waterboils at a higher temperature. The difference in the
boiling point between typical supplies of hard and
soft water is about a degree or two.
-
7/30/2019 foods3
36/60
Alcohol: Alcohol has a lower boiling point that water
(about 175 F as compared with 212 F). If you dilute
water with alcohol, the mixture will have a lowerboiling point up until the alcohol completely
evaporates. Should you decide to alter an existing
recipe by substituting a fair portion of wine for some
of the water, remember to extend the cooking time by5 to 10 percent depending on the alcohol strength of
the wine and the heaviness of your touch.
Weather: The boiling point of water is a degree or
two lower on stormy, as opposed to fair, weather
days. Consequently, boiled food will take longer to
cook on a stormy day.
-
7/30/2019 foods3
37/60
Different Size Pans: Will a given volume of water boil at a
higher temperature in a tall, narrow pot than in a short, wide
one? Yes. since the tall, narrow pot has a great depth, its
bottom-lying water is under greater pressure from the waterabove it than is the water at the bottom of the short, wide pot.
The greater the pressure, the high the boiling point. The
difference is approximately 1 F.
Altitude: The higher the altitude, the lower the atmosphericpressure. The less atmospheric pressure that bears down on the
surface of the liquid, the easier it is for water molecules to
escape into the air. Thus, the water comes to its full rapid boil
at a lower temperature in the mile-high city of Denver than it
can in coastal Miami. For each thousand feet above sea level,
the boiling point of water drops almost 2 F.
-
7/30/2019 foods3
38/60
Temperatures of water
Water boils at 212F (sea level), and simmers at
190F.
Tepid Water - 85 to 105F. The water is
comparable to the temperature of the human
body.
Warm Water - 115 to 120F. The water is
touchable but not hot.
Hot Water - 130 to 135F. The water is too hot totouch without injury.
Poach - 160 to 180F. The water is beginning to
move, to shiver.
-
7/30/2019 foods3
39/60
Simmer - 185 to 200F. There is movement, and
little bubbles appear in the water.
Slow boil - 205F. There is more movement andnoticeably larger bubbles.
Real boil - 212F. The water is rolling,
vigorously bubbling, and steaming.
Rolling Boil" describes a stage a few minutes
past that, when so many bubbles are being
produced so fast from the bottom of the pot, thatstirring won't impact their production. Rolling
Boils drive oxygen out of the water quickly.
-
7/30/2019 foods3
40/60
Reactive and Non-reactive Pans
Reactive Pan: It is one made from a material that reacts
chemically with other foods. Aluminum and copper, metalsthat conduct heat extremely well, are the 2 most common
reactive materials used to make in cookware.
Lightweight aluminum second only to copper in
conducting heat, reacts with acidic foods,imparting a metallic taste, and can discolor light-
colored soups and sauces, especially if you stir
them with a metal spoon or whisk (it is a verysoft metal).
-
7/30/2019 foods3
41/60
For that reason, you should neither cook nor
store light-colored foods in aluminum cookware.
Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration.
Most copper pots and pans are lined with tin to
prevent reaction. However, tin is a very softmetal, so it scratches easily and then exposes
foods to the copper underneath.
-
7/30/2019 foods3
42/60
Non-Reactive Pan: When a recipe calls for a
non-reactive cookware, use clay, enamel, glass,
plastic, or stainless steel. Stainless steel is themost common non-reactive cookware available.
Since it does not conduct or retain heat well, it
frequently has aluminum or copper bonded to thebottom or a core of aluminum between layers of
stainless steel. Although expensive, this kind of
cookware offers the benefits of a durable, non-
reactive surface and rapid, uniform heat
conductivity.
-
7/30/2019 foods3
43/60
Glass cookware is non-reactive and although it
retains heat well it conducts it poorly. Enamelware is
non-reactive as long as the enamel is not scratched orchipped. Cast-iron is considered reactive; however,
we have to say that our extremely well-seasoned pans
seem to do fine with tomato sauce and other acidic
foods as long as they do not stay in contact with oneanother for extended periods.
Is light cream the same as half & half?
No, light cream is not the same as half & half. Light
cream, sometimes called coffee cream, may contain
from 18 to 30% milk fat, but most often contains
20% fat. Traditional half & half contains 10 to 18%
milk fat.
-
7/30/2019 foods3
44/60
Whats the best way to beat egg whites?
First, it is easier to separate egg whites from the
egg yolk when the egg is cold. After separating,let the egg whites come to room temperaturebefore beating which will result in a greatervolume.
Beat egg whites in a clean, dry glass or metalbowl (never a wood or plastic bowl) with a cleanbeater. Even the smallest amount of fat from the
egg yokes can slow down the foaming. A woodor plastic bowl can hold hidden traces of fat also.Beat on high speed until stiff peaks form but notuntil the egg whites are dry. A beaten egg white
should more than triple in volume.
-
7/30/2019 foods3
45/60
Can stick margarine be substituted for butter?
Stick margarine made from vegetable oil may be
substituted for butter in most baking applicationsexcept pastry recipes. Using margarine will
produce softer dough than one made with butter,
and may not have the same flavor as butter.
-
7/30/2019 foods3
46/60
Essentials of Cake Decorating
Icing Consistency: If the consistency of decorating
icing isn't just right, the decorations won't be righteither. Just a few drops of liquid will make a great deal
of difference in your results.
Stiff Icing holds a 3/4 in. peak on the spatula. Use it for
flowers with upright petals -if icing is not stiff enough, petalswill droop.
Medium Icing is used for flowers with flat petals and for
borders -when the icing is too stiff or too thin, you can't get the
uniform designs that characterize a perfect border. Thin Icing is used for writing, stems, and leaves and for
frosting a cake.
-
7/30/2019 foods3
47/60
Correct Bag Position: The way your
decorations curl and point and lie depends notonly on the icing consistency but also on the way
you hold the bag and the way you move it.
Bag positions are described in terms of bothangle and direction. Angle refers to the position
of the bag relative to the work surface. There are
two basic angle positions:
http://luciezook.files.wordpress.com/2009/12/correct-bag-position-technique-step3viewthumb.jpghttp://luciezook.files.wordpress.com/2009/12/correct-bag-position-technique-step1viewthumb1.jpg -
7/30/2019 foods3
48/60
90 angle, or straight up, perpendicular to the surface.
Used when making stars or flat flowers or rosettes.
45 angle, or half way between vertical and horizontal.Used for writing and borders.
NOTE: The angle in relation to the work-surface is only
half the story on a bag position. The other half is the
direction in which the back of the bag is pointed. Whenyou hold the bag at a 45 angle to the surface, you can
sweep out a circle with the back end of the bag by
rolling your wrist and holding the end of the tip in the
same spot. (If you do not have a bag, try it with a
pencil). Pretend that the circle you formed in the air is a
clock face. The hours of the clock face correspond to the
direction you should point the back end of the bag.
-
7/30/2019 foods3
49/60
Control
The size and uniformity of your icing design are
affected by the amount of pressure you apply to the bagand the steadiness of the pressure -how you squeeze and
relax your grip on the decorating bag. Your goal is to
learn to apply pressure so consistently that you can
move the bag in a free and easy glide while just the rightamount of icing flows through the tip. Practice will
achieve this control.
How close to hold to the surface or cake
It is just as important as the above suggestions, that you
understand what happens when you raise the tip too far
above or too close to, the cake. Experiment when in
doubt.
-
7/30/2019 foods3
50/60
Notes:When bag positions differ from those of the right handed decorator,the position is listed in parentheses.
Also, look for these clock icons.They'll show you at a glance, in which direction to point the back of th
-
7/30/2019 foods3
51/60
Types of Cake Icing
Butter cream icing is one
of the most popular icings for
cakes. It is easy to spread, has
a sweet flavor and a soft, smooth
texture and is simple to make.
Butter cream icing is made with
a type of fat, often butter, and sugar.It can also contain eggs or milk
to change the texture and thickness.
Fl t i i i f h i l i i Th
-
7/30/2019 foods3
52/60
Flat icing is one of the simplest icings. The
basic ingredients of flat icing are powdered
sugar and water. Simple flat icings form theglaze on rolls, Danishes and other pastries and
can be flavored with fruit or spices to add a
new taste to the pastry.
-
7/30/2019 foods3
53/60
Foam icing comes in a variety of flavors and has
a soft, fluffy appearance. A meringue is made of
whipped egg whites with flavored syrup added.Marshmallow foam is a common foam icing, but
other flavors such as chocolate or vanilla can
also be added to the meringue.
http://www.wisegeek.com/what-is-meringue.htmhttp://www.wisegeek.com/what-is-chocolate.htmhttp://www.wisegeek.com/what-is-vanilla.htmhttp://www.wisegeek.com/what-is-vanilla.htmhttp://www.wisegeek.com/what-is-chocolate.htmhttp://www.wisegeek.com/what-is-meringue.htm -
7/30/2019 foods3
54/60
Fondant icing gives a cake or pastry an
elegant appearance and is popular for wedding
cakes and other show pieces. Fondant icing issimply sugar and water, with either glucose or
cream of tartar used to produce the proper
crystallization to give it a smooth, almostporcelain look.
http://www.wisegeek.com/what-is-glucose.htmhttp://www.wisegeek.com/what-is-porcelain.htmhttp://www.wisegeek.com/what-is-porcelain.htmhttp://www.wisegeek.com/what-is-glucose.htm -
7/30/2019 foods3
55/60
Fudge icing is thick and rich with a strong
chocolate flavor. Other flavors, such as
almond, peanut butter or mint, are often added.Using both butter and shortening, corn syrup,
sugar and a variety of other ingredients, fudge
icing can be somewhat time consuming toprepare, but the finished product is stable and
can be refrigerated and used at a later time.
http://www.wisegeek.com/what-is-corn-syrup.htmhttp://www.wisegeek.com/what-is-corn-syrup.htm -
7/30/2019 foods3
56/60
Royal icing is similar to flat icing, but adds egg
whites to produce a thicker icing which hardens
to a brittle texture. Royal icing is used primarilyfor decorative additions to cakes and for show
work such as sugar sculptures.
-
7/30/2019 foods3
57/60
Glazes are thin, watery icings which form a hard,
crisp shell when poured or brushed over cakes
and pastries. Glazes are usually made with a fruitflavor, although other flavors, such as chocolate
or coffee, are sometimes popular as well. They
add flavor, and also help keep the pastry moistand improve its shelf life.
http://www.wisegeek.com/what-is-a-shelf-life.htmhttp://www.wisegeek.com/what-is-a-shelf-life.htm -
7/30/2019 foods3
58/60
Ten Steps to a Safe Kitchen
Keep refrigerator at 40 F (4 C) or less.
Refrigerate cooked, perishable food as soon as
possible within two hours after cooking.
Sanitize kitchen dishcloths and sponges regularly
Wash cutting board with soap and hot water after
each use.
Cook ground beef, red meats and poultry
products to a safe internal temperature. Use a
meat thermometer.
Don't eat raw or lightly cooked eggs.
-
7/30/2019 foods3
59/60
Clean kitchen counters and other surfaces that
come in contact with food with hot water and
detergent or a solution of bleach and water. Allow dishes and utensils to air-dry in order to
eliminate re-contamination from hands or
towels. Wash hands with soap and warm water
immediately after handling raw meat, poultry,
or fish. Defrost meat, poultry and fish products in the
refrigerator, microwave oven, or cold water that
is changed every 30 minutes.
-
7/30/2019 foods3
60/60
Thank you
and God bless