This PPT is about the various Cooking Mixing Methods, which is very important to know about before cooking. while food preparation often involves various the combination of mixing methods that is important for various ingredients and those are related to acceptability while cooking.
Basic Cake Ingredients by luisa b. nicolasluisa nicolas
cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
This PPT is about the various Cooking Mixing Methods, which is very important to know about before cooking. while food preparation often involves various the combination of mixing methods that is important for various ingredients and those are related to acceptability while cooking.
Basic Cake Ingredients by luisa b. nicolasluisa nicolas
cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
Feeding Strategies with Current Milk PricesMike Hutjens
"Feeding Strategies with Current Milk Prices" will address the do's and don't when profit margins are squeezed focusing on feeding programs. Using feed economic benchmarks, impact of reducing nutrients intake short term and long term, positioning by-product feeds, role of forage quality, which additives to review and use, and monitoring cow performance will be addressed.
A standardized recipe is a set of instructions for preparing a particular dish in a consistent and reproducible manner. These recipes are designed to ensure that a dish is prepared the same way each time it is made, regardless of who is preparing it or where it is being made. Standardized recipes are commonly used in professional kitchens, restaurants, catering businesses, and other food service establishments.
Discover here why keto is the best diet for your bodyPurveshDesai
Discover here why keto is the best diet for your body
Discover here why keto is the best diet for your body.
Your keto journey starts with a one-time order on our website, and then you can purchase protein powder and other products from our online store or from one of our retail partners.
If you're looking for a diet that focuses on your body, not just your weight - or if you want to improve your performance in the gym - then keto is the best diet for you.
Ketogenic Diet is the most natural and healthy way to lose weight. The Ketogenic Diet is a low-carb, high-fat diet that forces your body to burn fat rather than carbs.
Keto christmas cookbook easy, healthy and delicious low carb keto holiday rec...Theotis Davis
eto Christmas Cookbook: Easy, Healthy and Delicious Low-Carb Keto Holiday Recipes for Healthy Cook’s Kitchen.
Christmas is a time to share with friends and family and what better way to make a great impression than by sharing some great-tasting home baked treats that fill your home with the traditional aromas of Christmas.
As a health-conscious person, you will have noticed that one of the challenging parts about following a diet is cooking delicious and nutritious meals in a short time. There is no better way to achieve that than using an Instant Pot.
Keto Christmas Cookbook: Easy, Healthy and Delicious Low-Carb Keto Holiday Recipes for Healthy Cook’s Kitchen by [Willis, Lea]
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
7. Total Yield Method RQ of each ingredient = CF x OQ of each ingredient then, Conversion Factor (CF) = Total Original Quantity (OQ) ÷ Total Required Quantity (RQ)
8. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb Butter 1 lb, 2 oz Sugar 2 lb, 2 oz Eggs 10 Cake Flour ¾ lb Walnuts ½ lb Convert to ounces
9. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Total
10. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Totals 85 Determine Total RQ
11. Total Yield Method - Example Use RQ and OQ to determine CF Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Totals 85 Total RQ 156
15. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 Butter 1 lb, 2 oz 18 1.83 Sugar 2 lb, 2 oz 34 1.83 Eggs 10 10 1.83 Cake Flour ¾ lb 12 1.83 Walnuts ½ lb 8 1.83 Totals 85 Total RQ 156 Multiply OQ by CF
16. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 Butter 1 lb, 2 oz 18 1.83 32.94 Sugar 2 lb, 2 oz 34 1.83 62.22 Eggs 10 10 1.83 18.3 Cake Flour ¾ lb 12 1.83 21.96 Walnuts ½ lb 8 1.83 14.64 Totals 85 Total RQ 156 Convert
17. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 3 lb, 14 oz Butter 1 lb, 2 oz 18 1.83 32.94 2 lb, 1 oz Sugar 2 lb, 2 oz 34 1.83 62.22 3 lb, 14 oz Eggs 10 10 1.83 18.3 18 Cake Flour ¾ lb 12 1.83 21.96 1 lb, 2 oz Walnuts ½ lb 8 1.83 14.64 15 oz Totals 85 Total RQ 156
18. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 3 lb, 14 oz Butter 1 lb, 2 oz 18 1.83 32.94 2 lb, 1 oz Sugar 2 lb, 2 oz 34 1.83 62.22 3 lb, 14 oz Eggs 10 10 1.83 18.3 18 Cake Flour ¾ lb 12 1.83 21.96 1 lb, 2 oz Walnuts ½ lb 8 1.83 14.64 15 oz Totals 85 Total RQ 156
19.
20. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General Bread Flour 5 lb Water 3 lb Yeast 2-½ oz Salt 2 oz Sugar 6 oz Vegetable Oil 6 oz Egg Yolks 6 Eggs 6 Convert to ounces
21. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General Bread Flour 5 lb 80 Water 3 lb 48 Yeast 2-½ oz 2.5 Salt 2 oz 2 Sugar 6 oz 6 Vegetable Oil 6 oz 6 Egg Yolks 6 6 Eggs 6 6 Determine percentage (based on flour)
22. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 Total Total
23. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 Determine Total RQ
24. Baker’s Percentage - Example Use RQ and total % to determine CF Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 104
28. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 104 Multiply each percentage by CF
29. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 60% Water 3 lb 48 33 3% Yeast 2-½ oz 2.5 1.5 2.5% Salt 2 oz 2 1.4 7% Sugar 6 oz 6 3.78 7% Vegetable Oil 6 oz 6 3.78 7% Egg Yolks 6 6 3.78 7% Eggs 6 6 3.78 193.5% 156.5 104 Convert
30. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 3 lb, 6 oz 60% Water 3 lb 48 33 2 lb, 1 oz 3% Yeast 2-½ oz 2.5 1.5 1-½ oz 2.5% Salt 2 oz 2 1.4 1-¼ oz 7% Sugar 6 oz 6 3.78 3-¾ oz 7% Vegetable Oil 6 oz 6 3.78 3-¾ oz 7% Egg Yolks 6 6 3.78 4 7% Eggs 6 6 3.78 4 193.5% 156.5 104
31. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 3 lb, 6 oz 60% Water 3 lb 48 33 2 lb, 1 oz 3% Yeast 2-½ oz 2.5 1.5 1-½ oz 2.5% Salt 2 oz 2 1.4 1-¼ oz 7% Sugar 6 oz 6 3.78 3-¾ oz 7% Vegetable Oil 6 oz 6 3.78 3-¾ oz 7% Egg Yolks 6 6 3.78 4 7% Eggs 6 6 3.78 4 193.5% 156.5 104
32.
33.
34.
Editor's Notes
Balance Beam Scale – A measuring device with two balanced platforms and a graduated bar, using either standard (English) or metric measurements. Liquid Measures – Volumetric measurement of fluids (such as water and oil) that are converted to weight by using the ratio of one pint equals one pound. Production Yield – A method of scaling recipes using the conversion factor between required quantity and original quantity. Yield – The final amount of product resulting from the proper completion of a recipe. Additional Source : Steve Labensky, Gaye Ingram, & Sarah Labensky. Webster’s New World Dictionary of Culinary Arts . Prentice Hall: Upper Saddle River, NJ. 1997.
![Objectives ,[object Object],[object Object],[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)