Baking techniques
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The document discusses basic techniques used in pastry and bread production including various mixing methods for yeasted doughs, rolled doughs, and quickbreads. It also covers baking methods such as blind baking, docking, steaming, and scoring breads and doughs. Custard baking techniques including stovetop and baked preparations are outlined. Finally, the document lists foaming methods like whipping air into mixtures to create light, tender products such as cakes, meringues, and buttercream.
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Cakes
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
Prepare and produce bakery product
This document provides an overview of tools, equipment, ingredients and techniques used in bakery product preparation and production. It discusses various types of mixers, ovens, pans and other tools. It also describes different kinds of bread, dough, mixing methods and the baking process stages. Key ingredients like flour, sugars, fats, eggs and leavening agents are explained. Finally, common mixing techniques such as creaming, cutting in, folding and beating are outlined.
Basic sponges and cakes
BY THE END OF THE SLIDES YOU WILL GET TO LEARN ABOUT SPONGES AND DIFFERENT TYPES OF CAKE AND ITS COMPOSITION
Day 75 lean dough ch08
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
Types of pastries
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
Quick Breads
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
The History of baking
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
ALL About COOKIES....
This document discusses different types of cookies and their characteristics. It describes how factors like the ingredients, baking time, size, and storage method can affect whether a cookie is crisp, soft, chewy, or spreads during baking. Specifically, it states that crisp cookies are low in moisture content while soft cookies contain more liquid ingredients and are underbaked. Chewy cookies have high sugar and liquid but low fat. Spread is increased by high sugar, baking soda/ammonia, or creaming fat and sugar while being decreased by low oven temperature or strong flour. The document also outlines different mixing and baking methods for cookies like dropped, rolled, molded, icebox, bar, sheet, and stencil.
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Cakes
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
Prepare and produce bakery product
This document provides an overview of tools, equipment, ingredients and techniques used in bakery product preparation and production. It discusses various types of mixers, ovens, pans and other tools. It also describes different kinds of bread, dough, mixing methods and the baking process stages. Key ingredients like flour, sugars, fats, eggs and leavening agents are explained. Finally, common mixing techniques such as creaming, cutting in, folding and beating are outlined.
Basic sponges and cakes
BY THE END OF THE SLIDES YOU WILL GET TO LEARN ABOUT SPONGES AND DIFFERENT TYPES OF CAKE AND ITS COMPOSITION
Day 75 lean dough ch08
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
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The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
Quick Breads
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
The History of baking
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
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This document discusses different types of cookies and their characteristics. It describes how factors like the ingredients, baking time, size, and storage method can affect whether a cookie is crisp, soft, chewy, or spreads during baking. Specifically, it states that crisp cookies are low in moisture content while soft cookies contain more liquid ingredients and are underbaked. Chewy cookies have high sugar and liquid but low fat. Spread is increased by high sugar, baking soda/ammonia, or creaming fat and sugar while being decreased by low oven temperature or strong flour. The document also outlines different mixing and baking methods for cookies like dropped, rolled, molded, icebox, bar, sheet, and stencil.
Introduction to baking
Baking has been practiced since ancient Roman times, when it became a professional occupation. The Romans built ovens and mills to produce baked goods like bread. By the 1st century AD, there were over 300 pastry chefs in Rome. The art of baking spread from Rome throughout Europe and Asia. Key developments included the establishment of open-air cafes in Paris selling baked goods and the introduction of the baking industry to America by Jamestown colonists in 1604. Modern baking relies on ingredients like flour, sugar, yeast, fats, liquids, and leavening agents, and uses ovens and industrial equipment.
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A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
Pastries
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
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This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
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The document discusses meringue, including its history, types, preparation methods, factors affecting stability, and uses. It originated in a Swiss village called Meiringen and was later improved by an Italian chef. There are three main types - French, Swiss, and Italian - which differ in ingredients and preparation techniques. The key steps to make meringue are whipping egg whites with sugar until stiff peaks form, then baking in the oven. Stability depends on clean equipment and ingredients, acidity, avoiding excess beating or sugar, and proper baking. Meringue can be used to make desserts like baked Alaska, shells or baskets filled with fruits or creams, and as a decorative element.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Lesson1:Introduction of baking 1920
The document provides a history of baking from ancient times to its introduction and development in various regions like Greece, America, and the Philippines. It discusses the Stone Age origins of baking with heated stones and the accidental discovery of leavened bread in ancient Egypt. It also outlines key factors for successful baking like using quality ingredients and proper techniques and terms used in baking like beat, cream, cut in, and proof.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
PREPARE PASTRY PRODUCTS
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
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This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Icings and coatings
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
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This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
Filling and icing
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
Prepare and produce bakery product
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
Baking Terms
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
Baking Tools and Equipment
This document describes various tools and equipment used in baking. It discusses measuring cups and spoons for dry and wet ingredients. Other tools mentioned include mixing bowls, strainers, spatulas, whisks, egg beaters, electric mixers, rolling pins, pastry cutters, brushes, blenders, pans like jelly roll pans, muffin pans, and loaf pans. Ovens are also briefly described as used for heating and baking substances.
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Introduction to baking
Baking has been practiced since ancient Roman times, when it became a professional occupation. The Romans built ovens and mills to produce baked goods like bread. By the 1st century AD, there were over 300 pastry chefs in Rome. The art of baking spread from Rome throughout Europe and Asia. Key developments included the establishment of open-air cafes in Paris selling baked goods and the introduction of the baking industry to America by Jamestown colonists in 1604. Modern baking relies on ingredients like flour, sugar, yeast, fats, liquids, and leavening agents, and uses ovens and industrial equipment.
CHAPTER 5 CAKES
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
CHAPTER 4 COOKIES (BAKING AND PASTRY)
A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
Pastries
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
Cake
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
Quick Breads PowerPoint
The document discusses different types of quick breads such as biscuits, muffins, pancakes and waffles. It explains that quick breads are made from batters or doughs with a higher proportion of liquid to flour. The document also provides instructions for making biscuits and muffins, lists common quick bread ingredients and their functions, and gives tips for preparing and storing quick breads.
Meringue
The document discusses meringue, including its history, types, preparation methods, factors affecting stability, and uses. It originated in a Swiss village called Meiringen and was later improved by an Italian chef. There are three main types - French, Swiss, and Italian - which differ in ingredients and preparation techniques. The key steps to make meringue are whipping egg whites with sugar until stiff peaks form, then baking in the oven. Stability depends on clean equipment and ingredients, acidity, avoiding excess beating or sugar, and proper baking. Meringue can be used to make desserts like baked Alaska, shells or baskets filled with fruits or creams, and as a decorative element.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Lesson1:Introduction of baking 1920
The document provides a history of baking from ancient times to its introduction and development in various regions like Greece, America, and the Philippines. It discusses the Stone Age origins of baking with heated stones and the accidental discovery of leavened bread in ancient Egypt. It also outlines key factors for successful baking like using quality ingredients and proper techniques and terms used in baking like beat, cream, cut in, and proof.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
internal and external faults of bread
This document discusses common bread faults and their causes. It examines faults that can occur in the external crust area and internal crumb area of bread. Bread faults are often the result of small issues interacting together, such as variations in flour grade, gluten content, color, and maltose levels. Specific faults addressed include bread having too much volume or too dark of a crust color. Potential causes of faults include issues with oven temperature, ingredients, proofing time, and baking time.
PREPARE PASTRY PRODUCTS
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Cakes, fillings and frostings
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Icings and coatings
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
Six basic kinds of icing
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
Filling and icing
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
Prepare and produce bakery product
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
Baking Terms
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
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Baking Tools and Equipment
This document describes various tools and equipment used in baking. It discusses measuring cups and spoons for dry and wet ingredients. Other tools mentioned include mixing bowls, strainers, spatulas, whisks, egg beaters, electric mixers, rolling pins, pastry cutters, brushes, blenders, pans like jelly roll pans, muffin pans, and loaf pans. Ovens are also briefly described as used for heating and baking substances.
Cake mixing&baking
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
Baking tools and equipment
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
Types of Cakes, Butter Cakes, Sponge Cakes and More
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
Classification of Cakes
The document discusses different types of cakes. It defines gateaux, tortes, petit fours, and cake. It then classifies cakes into three types: shortened cakes, un-shortened cakes, and chiffon cakes. It describes the shortening used, mixing methods, and provides examples for each cake type. The document also includes review questions to check understanding.
Types and characteristic features of cakes
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Types of Cakes, Butter Cakes, Sponge Cakes and More
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Baking techniques
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The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
procedures (1).ppt
This document provides information on various baked goods and their production methods. It discusses the different types of dough used in baking bread, including lean and rich dough. It also describes the straight and sponge and dough mixing methods. The document outlines the characteristics of well-made bread and discusses various cookie types. It provides details on muffin, biscuit, and muffin mixing techniques.
Cake Making
The document discusses the basic methods of cake making, including rubbing in, creaming, whisking, and melting. It describes how each method incorporates air into the mixture to allow it to rise. The creaming method is explained in more detail, with steps showing how to cream butter and sugar, add eggs and dry/wet ingredients alternately, and bake. Common cake faults like cracking, sinking, or uneven rising are identified along with possible causes. Remedies for faults and ways to adapt recipes are also covered.
Bread grade 10
This document discusses the two main types of bread: yeast breads and quick breads. It describes yeast breads as those that use yeast as a leavening agent and require kneading, rising, and baking. There are two main categories of yeast breads: regular yeast dough products and rolled-in yeast dough products. Regular yeast dough is mixed by kneading all ingredients together, while rolled-in dough has fat incorporated in many layers through rolling and folding. The document also defines several key terms used in bread making, such as kneading, fermentation, folding/punching, shaping, and proofing.
Basic pastry
The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
Yeast breads ppt
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Yeast-Bread (1).ppt
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
CAKES GRADE 9 DIFFERENT TYPES BNPP9.pptx
Cakes are a sweet baked dessert made from ingredients like flour, eggs, sugar, and fat. There are many types of cakes including quick breads leavened with agents rather than yeast, yeast breads raised with yeast, and pies and pastries with a pastry dough casing. Cakes can be referred to by other names in different languages like "gateaux" in French or "torte" in German. Cakes are made through methods like the creaming method where butter and sugar are beaten or the sponge method using just egg whites. Ingredients like flour, sugar, fat, eggs, and leavening agents help cakes rise and develop texture.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...
Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
Advance Baking 13 (pastry cream).pptx
This document provides a detailed recipe and instructions for making pastry cream. It begins by describing what pastry cream is - a rich, thick custard made by heating milk, sugar, eggs, starch and flavoring. It is used as a filling in pastries. The document then provides the full recipe and instructions, which involves heating the ingredients to properly thicken the custard using egg and starch proteins. It stresses the importance of whisking continuously while heating to avoid lumps. Various methods for adding flavors are also described such as infusing milk or stirring in ingredients off heat. Storage instructions are included.
Yeast Breads.pdf
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that allows the bread to rise through the development of gluten during kneading. Proper temperatures and times are needed for mixing, kneading, fermentation, shaping and baking. Many techniques like cool rise, refrigerated, and freezer doughs allow breads to be made in advance. Careful attention to ingredients, methods and baking results in light, tender breads.
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Quarter 1: baking.thpes and kinds of ingredients in baking
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This document discusses methods for cooking with and preserving farm grown produce. It provides guidance on cleaning techniques to control bacteria, including soaking vegetables in a baking soda and salt solution. It also addresses proper storage methods for different types of vegetables to prevent mold and rotting, such as removing tops from root vegetables and storing according to their needs. Additionally, it covers food preservation methods like canning, fermenting, drying and harvesting seeds to make use of the seasonal harvest.
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The document discusses conventional modern agricultural systems, organic and sustainable farming practices, and the challenges of agriculture. It covers topics like GMOs, commodity crops, large-scale animal production, eating local, sustainability, biodynamics, permaculture, composting, and extending the growing season. The overall focus is on comparing conventional and organic farming approaches.
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This document outlines the components and requirements for a business plan project for a culinary arts entrepreneurship class. It includes percentages allocated to different sections of the business plan, such as an executive summary, market analysis, organizational chart, marketing and sales plan, startup costs, and break-even analysis. It also lists additional required materials like menus, kitchen and floor plans, promotional materials, recipes with costing, and research on liquor licenses and permits. The business plan project is due on a specified date.
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This document discusses various types of menus, menu styles, laws regarding menu content, and considerations for menu development and standardization of recipes. It covers static, cycle, and market menus; a la carte, semi a la carte, and prix fixe styles; truth in menu laws regarding quality, quantity, and nutrition; and factors like seasonality, pricing, and layout/presentation. It also defines basic, component, and plate recipes and components of standardized recipes.
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Day 36 custards & laminated dough
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Baking techniques
- 1. Basic Techniques used in Pastry and Bread Production
- 2. Mixing Methods • Yeasted dough – Straight dough method: all ingredients are combined and mixed. – Sponge method: liquid, yeast and ½ the flour are mixed to form a wet batter (sponge) and allowed to rise (proof). Remaining ingredients are added and the dough is kneaded • Rolled in dough (laminated dough) – Croissant and Danish dough
- 3. Mixing Methods • Quickbreads – Biscuit method (broken dough): light, flaky and tender, fat is left in larger pieces and dispersed throughout the dough or batter. – Muffin method: tender even shaped product, mix dry ingredients in one container, mix wet ingredients in another container then combine. – Creaming method: tender cakelike product, cream sugar and butter, add eggs, one at a time, add flour and other ingredients.
- 4. Baking methods • Custards – Stovetop: temper hot liquid into egg/sugar mixture, strain back into pan and carefully heat until nappé on the stove, (cool down quickly). • Pastry cream, crème anglaise, lemon curd – Baked custards: temper hot liquid into egg/sugar mixture strain, pour into dish and bake on a low temperature, usually in a water bath. • Crème brûlée, crème caramel, quiche, pot du creme
- 5. Baking methods • Breads and Dough – Blind baking: placing a liner on the raw dough and weighting it down while baking to prevent too much rise. – Docking: poking holes in raw dough to prevent too much rise – Steaming: adding water or steam during baking to promote a hard crusty outside. – Scoring: cutting the dough in order to allow for controlled expansion
- 6. Foaming • Whipping air into various mixtures to create light tender product. – Chiffon cakes, sponge cakes – Meringues, egg whites – Chantilly cream – Butter/sugar mixtures – Sabayon