To be able to make bread successfully you first need to understand the broad range of breads out there. You will need to know the different characteristics of each bread type including their appearance.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...Mae-mae Valdez
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
Preparation and Mixing of Sponge Dough and StraightPrincess Orpilla
This document discusses three methods of mixing bread dough: the straight dough method, modified straight dough method, and sponge dough method. The straight dough method mixes all ingredients at once. The modified method breaks this into steps. The sponge dough method is a two-step process where a sponge is fermented before final dough ingredients are added. Advantages and disadvantages of each method are provided. Potential causes of common bread issues are also outlined.
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 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.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
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.
The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...Mae-mae Valdez
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
Preparation and Mixing of Sponge Dough and StraightPrincess Orpilla
This document discusses three methods of mixing bread dough: the straight dough method, modified straight dough method, and sponge dough method. The straight dough method mixes all ingredients at once. The modified method breaks this into steps. The sponge dough method is a two-step process where a sponge is fermented before final dough ingredients are added. Advantages and disadvantages of each method are provided. Potential causes of common bread issues are also outlined.
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 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.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
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.
The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
The document provides information on the baking equation and ingredients, functions, and processes involved in bread making. It discusses the key ingredients of flour, water, yeast, salt, and sugar and their functions. It also outlines the various stages of bread production including weighing, mixing, resting, dividing, molding, proofing, baking, and cooling. The ideal mixing process and dough development is described. The document provides a comprehensive overview of best practices for producing quality bread.
This document provides information on baking skills and techniques. It includes a list of core competencies for bread and pastry production, as well as guidelines on 5S methodology, laboratory safety, baking ingredients and their uses, and a glossary of baking terms. Specifically, it outlines 50 core competencies, describes the 5 steps of 5S methodology to organize a workspace, lists 16 laboratory safety guidelines, discusses various baking ingredients like flour, liquids, sugars, shortening, eggs and leavening agents, and defines over 30 baking terms and techniques.
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 document provides recipes for various quick breads including biscuits, biscuits supreme, nut biscuit spirals, strawberry shortcake, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving each item. Times and oven temperatures for baking are provided. The document gives home bakers options for recipes using ingredients like flour, baking powder, shortening, eggs, milk, butter, fruit, and nuts.
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Successful baking requires following recipes carefully, including accurate measurement and use of proper techniques and equipment. There are different flour mixtures used for different baked goods, from pour batters for items like popovers, to stiff doughs for pie crusts. Key steps in mixing baked goods include creaming, cutting in, folding, beating, kneading, and whipping, each with their own techniques and purposes. A variety of tools are needed for baking, from measuring cups and spoons, to pans, cooling racks, blenders and whisks.
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.
This document discusses the stages of baking and the roles in a pastry section of a catering establishment. It describes the 6 stages of baking as mixing, proofing, baking, slicing, wrapping/packaging, and cartoning/palletizing. For each stage it lists some common issues. It then defines the roles of chief patisserie, patisserie, confectioner, paste handler, baker, and glacier in the pastry section. Finally, it describes three types of bakeries: scratch-mix, fresh-baked, and a combination of the two.
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.
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
This document provides information about quick bread ingredients and mixing methods. It discusses the main ingredients used in quick breads which are flour, eggs, fat, sugar, salt, leavening agents, and liquid. It describes the purpose and types of each ingredient. It also outlines three common mixing methods for quick breads: the biscuit method, blending method, and creaming method. Finally, it lists some indicators of quality for muffins.
This document provides instructions for making muffins using the muffin method, which is a technique for mixing batters for quick breads, cookies, and cakes. The muffin method involves mixing dry ingredients separately from wet ingredients and then gently combining the two without over-mixing, which can cause tunnels or peaked tops. The document outlines preparation steps and doneness tests to achieve muffins with a rounded, bumpy top that are golden brown without tunnels or peaks.
The document discusses the basic ingredients and process for making yeast bread. It notes that the key ingredients are flour, yeast, water, and salt. Flour provides structure, yeast causes rising, water activates yeast and affects texture, and salt strengthens gluten. The document outlines the fermentation process that yeast undergoes to produce carbon dioxide and the multiple rising stages involved in bread making. It also describes common mixing methods like the straight dough, sponge and dough, and no-knead approaches.
This document provides an overview of ingredients and functions used in quick breads and yeast breads. It discusses key ingredients like flour, eggs, sugar, fat, and liquid. Flour forms gluten when combined with liquid and gives structure. Eggs add color, flavor and shine. Sugar tenderizes and browns crusts. Fat also tenderizes. Liquid combines with flour to form gluten. Leavening agents like baking soda and powder in quick breads and yeast in yeast breads allow doughs and batters to rise by producing carbon dioxide gas. Over-mixing quick breads and over-kneading yeast breads should be avoided to keep products light and tender.
this presentation is all about yeast bread and its procedures.
(links of information sources in the presentation are included at the end of the presentation)
Quick breads are baked goods that use chemical leaveners instead of yeast. They come in the form of either doughs or batters. Doughs can be shaped while batters are pourable. Biscuits, muffins, and fritters are examples of quick breads. Biscuits use the biscuit method - dry ingredients are combined and cut with shortening before liquid is added. Muffins are similar but use liquid fat. Fritters are small pastries that are deep fried and dusted with sugar. Crepes are thin pancakes that can be either savory or sweet while pate a choux is a thick batter used to make cream puffs and eclairs.
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
The document provides tips for baking various breads. It discusses techniques for French bread such as washing the tops with salt water to create a crispy crust. Tips for white bread include brushing melted butter on tops of loaves and rolls to enhance flavor. The document also notes that milk dips rolls in evaporated milk before baking to create a rich brown crust. It provides solutions to common bread baking problems and questions.
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
The document provides information on the baking equation and ingredients, functions, and processes involved in bread making. It discusses the key ingredients of flour, water, yeast, salt, and sugar and their functions. It also outlines the various stages of bread production including weighing, mixing, resting, dividing, molding, proofing, baking, and cooling. The ideal mixing process and dough development is described. The document provides a comprehensive overview of best practices for producing quality bread.
This document provides information on baking skills and techniques. It includes a list of core competencies for bread and pastry production, as well as guidelines on 5S methodology, laboratory safety, baking ingredients and their uses, and a glossary of baking terms. Specifically, it outlines 50 core competencies, describes the 5 steps of 5S methodology to organize a workspace, lists 16 laboratory safety guidelines, discusses various baking ingredients like flour, liquids, sugars, shortening, eggs and leavening agents, and defines over 30 baking terms and techniques.
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 document provides recipes for various quick breads including biscuits, biscuits supreme, nut biscuit spirals, strawberry shortcake, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving each item. Times and oven temperatures for baking are provided. The document gives home bakers options for recipes using ingredients like flour, baking powder, shortening, eggs, milk, butter, fruit, and nuts.
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Successful baking requires following recipes carefully, including accurate measurement and use of proper techniques and equipment. There are different flour mixtures used for different baked goods, from pour batters for items like popovers, to stiff doughs for pie crusts. Key steps in mixing baked goods include creaming, cutting in, folding, beating, kneading, and whipping, each with their own techniques and purposes. A variety of tools are needed for baking, from measuring cups and spoons, to pans, cooling racks, blenders and whisks.
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.
This document discusses the stages of baking and the roles in a pastry section of a catering establishment. It describes the 6 stages of baking as mixing, proofing, baking, slicing, wrapping/packaging, and cartoning/palletizing. For each stage it lists some common issues. It then defines the roles of chief patisserie, patisserie, confectioner, paste handler, baker, and glacier in the pastry section. Finally, it describes three types of bakeries: scratch-mix, fresh-baked, and a combination of the two.
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.
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
This document provides information about quick bread ingredients and mixing methods. It discusses the main ingredients used in quick breads which are flour, eggs, fat, sugar, salt, leavening agents, and liquid. It describes the purpose and types of each ingredient. It also outlines three common mixing methods for quick breads: the biscuit method, blending method, and creaming method. Finally, it lists some indicators of quality for muffins.
This document provides instructions for making muffins using the muffin method, which is a technique for mixing batters for quick breads, cookies, and cakes. The muffin method involves mixing dry ingredients separately from wet ingredients and then gently combining the two without over-mixing, which can cause tunnels or peaked tops. The document outlines preparation steps and doneness tests to achieve muffins with a rounded, bumpy top that are golden brown without tunnels or peaks.
The document discusses the basic ingredients and process for making yeast bread. It notes that the key ingredients are flour, yeast, water, and salt. Flour provides structure, yeast causes rising, water activates yeast and affects texture, and salt strengthens gluten. The document outlines the fermentation process that yeast undergoes to produce carbon dioxide and the multiple rising stages involved in bread making. It also describes common mixing methods like the straight dough, sponge and dough, and no-knead approaches.
This document provides an overview of ingredients and functions used in quick breads and yeast breads. It discusses key ingredients like flour, eggs, sugar, fat, and liquid. Flour forms gluten when combined with liquid and gives structure. Eggs add color, flavor and shine. Sugar tenderizes and browns crusts. Fat also tenderizes. Liquid combines with flour to form gluten. Leavening agents like baking soda and powder in quick breads and yeast in yeast breads allow doughs and batters to rise by producing carbon dioxide gas. Over-mixing quick breads and over-kneading yeast breads should be avoided to keep products light and tender.
this presentation is all about yeast bread and its procedures.
(links of information sources in the presentation are included at the end of the presentation)
Quick breads are baked goods that use chemical leaveners instead of yeast. They come in the form of either doughs or batters. Doughs can be shaped while batters are pourable. Biscuits, muffins, and fritters are examples of quick breads. Biscuits use the biscuit method - dry ingredients are combined and cut with shortening before liquid is added. Muffins are similar but use liquid fat. Fritters are small pastries that are deep fried and dusted with sugar. Crepes are thin pancakes that can be either savory or sweet while pate a choux is a thick batter used to make cream puffs and eclairs.
This document discusses types of bakery products including bread, dough, cookies, muffins, and biscuits. It provides details on the characteristics and production methods for each type. For bread, it describes kinds of dough, mixing methods, and characteristics of well-made bread. It defines types of cookies such as molded, dropped, rolled, pressed, refrigerator, bar, and no-bake cookies. The document also outlines characteristics that indicate quality for muffins and biscuits.
The document provides tips for baking various breads. It discusses techniques for French bread such as washing the tops with salt water to create a crispy crust. Tips for white bread include brushing melted butter on tops of loaves and rolls to enhance flavor. The document also notes that milk dips rolls in evaporated milk before baking to create a rich brown crust. It provides solutions to common bread baking problems and questions.
Flour content and type can impact a bread's texture and rise. Recipes provide approximate flour amounts since flour absorbs moisture differently depending on humidity and temperature. It's best to start with less flour and add more while kneading to achieve the proper texture. Yeast causes dough to rise by producing gas as it grows on sugar. Kneading develops gluten for structure and rise while shaping and baking the bread completes the process.
This document provides instructions for making yeast bread. It explains that yeast breads require flour, liquid, salt, and yeast and optionally include sugar, fat and eggs. It discusses ingredients like bread flour, liquids, temperatures, salt, yeast types, and other optional ingredients. It describes the straight dough method and sponge dough method for bread making and provides steps for mixing, kneading, fermentation, punching down, shaping, baking, and cooling bread.
Squashes generally refer to four species of the genus Cucurbita. These include C. maxima, C. mixta, C. moschata, and C. pepo. Squash is loosely grouped into summer squash or winter squash depending on whether they are harvested immature or mature. Giant squash are derived from C. maxima and routinely grown to weights nearing giant pumpkins. Squash is commonly grown in the Philippines throughout the year for its fruits, shoots, flowers, and seeds. Like other cucurbits, squash provides important vitamins and minerals.
Enjoy 60 mouth-watering, delicious gluten-free recipes that are easy to cook, contain ingredients that are easy to find and actually taste good! All the recipes are created by a gluten free chef and each recipe fits on 1 page. Package contains 6 mini-books in 1.
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.
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
This document contains recipes and instructions for making various breads at home, with a focus on sourdough bread. It includes a recipe for an easy sourdough starter that uses commercial yeast, as well as instructions for making a sponge and dough. Details are provided for shaping the loaves, baking in a steamy environment to create a crusty exterior, and storing the bread. A second section provides tips for baking hearth breads and emphasizing steam and high heat to develop a thick crust. In total, over 20 bread recipes are included.
Hrd647 final project powerpoint learning objectiveChristina Rolle
This document provides instructions for making bread in 10 steps. It begins with an introduction on the benefits of making bread at home including cost savings, healthiness, and relaxation. The 10 steps include: 1) gathering ingredients and equipment, 2) mixing dry and wet ingredients, 3) fermentation to allow the dough to rise, 4) punching down the dough, 5) bench rest, 6) shaping the dough, 7) placing dough in pans, 8) proofing to allow final rise, 9) baking, and 10) cooling the finished bread. The document includes a sample bread recipe and details each step of the bread making process.
This document provides instructions for making crepes. It lists the ingredients as flour, cocoa powder, eggs, milk, salt and butter. It also lists the necessary utensils which include a turbo mixer, measuring cup, spoon, bowl, pastry bag and non-stick skillet. The instructions explain that the dry and wet ingredients should be mixed together in a bowl using a turbo mixer and then allowed to rest in the refrigerator before being cooked one at a time in a buttered non-stick skillet. The finished crepes can be decorated with Nutella using a pastry bag.
The document provides instructions for properly measuring and preparing various ingredients used in baking such as flour, fats, liquids, leavening agents and other items. It explains techniques for measuring ingredients accurately using the appropriate tools like measuring cups and spoons. Examples of ingredients and their uses in baking are also outlined such as flour types, sugars, fats, eggs and more.
This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
This document provides recipes for three types of cupcakes - High Hat cupcakes, Chai cupcakes, and Tomato and Cheese muffins.
The High Hat cupcakes use a meringue frosting technique from Martha Stewart and are topped with chocolate. The Chai cupcakes get their flavor from brewed chai and include a cardamom-cinnamon frosting. The savory Tomato and Cheese muffins include chopped tomatoes and cheddar cheese in the batter. Baking instructions and details are provided for making each recipe.
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.
The document provides information on various ingredients and techniques used in baking. It discusses different types of flour, sugar, eggs and their uses in baking. It also covers leavening agents like baking soda, baking powder and yeast. Other topics include liquids, fats, sweeteners and salt. The document then describes techniques for making quick breads, muffins, biscuits and pizza crust and characteristics of high quality baked goods. It concludes with answers to some common baking questions.
This document provides instructions for baking yeast bread with the best results. It explains that yeast is a living organism that requires a warm, moist environment and food to grow. The steps include proofing the yeast to ensure it is active, combining ingredients and kneading the dough until elastic, letting the dough rise until doubled in size, shaping and baking the loaf, and allowing it to cool completely before serving. Following these steps carefully helps the yeast grow properly and the bread to rise with an airy texture.
This document provides recipes for four biscuit dishes: 3-ingredient coconut oil biscuits, biscuits and gravy casserole, sausage and cheese biscuit, and 3-ingredient cream cheese biscuits. The coconut oil biscuits use self-rising flour, coconut oil, and coconut milk. The biscuits and gravy casserole layers biscuit quarters and a sausage gravy made from breakfast sausage, flour, and milk. The sausage and cheese biscuit combines biscuit dough, cheddar cheese, sausage, and milk into one large biscuit. The cream cheese biscuits use cream cheese, butter, self-rising flour, and require only three ingredients to make flaky, tender biscuits.
A look into the kitchen brigade role of the chef de partie. The chef de partie is the next step up from a commis chef.
From a chef de partie level the chef will move up the brigade ladder to a sous chef. And then up to a head chef.
Many chefs move into a chef de partie role after around 3 years as a commis chef.
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The document discusses the responsibilities and tasks of a commis chef working in the larder section of a professional kitchen. The larder section prepares cold starters, salads, sandwiches, and garnishes. Key responsibilities include checking quality and freshness, washing and cutting ingredients, plating dishes, stock rotation and ordering, making various dressings and sandwiches, slicing meats, and keeping equipment and fridges clean. The tips section emphasizes practicing new skills, learning about salads and dressings, and practicing plating for speed.
Official Chopping Boards Colour Coded Systembachefuk
Find out the different colours of chopping boards used in the UK. The official chopping board system used in professional kitchens in the UK. For more information visit: http://www.becomingachef.co.uk
This document provides steps for students to pay their fees by starting a business baking goods for fellow students. It recommends first developing favorite recipes and marketing through free samples to gain word of mouth promotion. Students should then determine if they can legally sell goods and potentially set up a stall at a farmer's market. Market research with fellow students can identify popular items beyond cookies and cakes. Creating an online fan base through social media and loyalty programs can help build customers. Pricing items correctly based on costs and competitor prices is also important to generate a few hundred dollars per month to help pay school fees.
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To get a restaurant on the first page of Google search results, one should create a website or blog using a short, easy-to-type URL featuring keywords or the business name. They should also use social media like Facebook, Instagram, and YouTube with videos titled and tagged with keywords. Additionally, creating unique blog posts on relevant topics featuring keywords helps with search engine optimization and reaching the first page.
Top 10 Celebrity Chef Restaurants To Visit In London UKbachefuk
To follow are the top 10 restaurants to visit in London UK. While you are visiting London, why not see if you spot a star chef in their own restaurant.
If cooking is like an art, then baking is most definitely a science. In order to bake a perfect cake from scratch, you do have to be careful with measurements, pay close attention to the ingredients, and be precise with temperature and cooking time in order for the exact chemical reactions necessary for baking to take place.
Cupcakes may seem like an easier version of cake, but the truth is that baking cupcakes requires just as much precision and careful attention to detail as baking a full size cake.
Are you considering a career as a chef. One option is to work in a professional kitchen in a part time role to learn more about the inside workings of the kitchen to help you decide.
Many students will need a part time job whilst at college or university. Find out about the best part time jobs available to students in the hospitality industry.
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A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
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Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
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Benefits of making bread at home
1. THE BENEFITS OF MAKING BREAD
AT HOME
ALL ABOUT BAKING BREAD
THE BASICS
By Christopher Flatt
www.becomingachef.co.uk
2. To Be Able To Make Bread Successfully You First Need To
Understand The Broad Range Of Breads Out There
When Making Bread You Will Need To Know The Different
Characteristics Of Each Bread Type Including Their Appearance
And Also How To Follow The Recipes To Get The Best Flavour
And Texture From The Bread
People Have Been Making Bread For Hundreds Of Years At
Home And Are Very Important In Professional Kitchens
3. Commercial Baking In A Bread Factory
The Main Difference Between Homemade Bread And Bread That Is
Made In Large Quantities In A Bread Factory, Is Commercial Bread
Will Be Made To A Uniform Flavour And Texture
These Recipes Will Use A Large Quantity Of Yeast Which Helps To
Produce Lots Of Bubbles Within The Bread, This Leads To The
Light Texture Of The Bread
Use A Lower Quality Grain That Will Also Lack The Essential
Nutrients
Ingredients Used In Commercial Bread That You Should Be
Cautious About Include; Dicalcium Phosphate
4. Advantages Of Making Bread At Home
Bread That Is Made At Home Or In A Professional Kitchen Has
Many Advantages Over Commercial Bread
Making The Bread By Ourselves Means We Can Use High
Quality Ingredients To Achieve A Better Flavour, Taste And
Texture
By Adding All The Best Ingredients Into The Dough Mix,
Ultimately A Higher Quality And Tasting Bread Will Be Created
There Are Some Areas You Need To Be Aware Of These Include;
Different Flours Will Function Differently
Various Flours Will Have Their Own Characteristics, Such As
Whole Wheat Flour Will Use Less Flour Than White Flour In A
Recipe
5. Where To Buy The Ingredients For Making Bread
When Creating Your Bread You Will Need To Buy Your Ingredients
There Are A Range Of Places To Buy Ingredients From Including;
The Internet Is A Great Place To Find The Ingredients You Need,
When Making A Sourdough It Is Possible To Buy A Sourdough
Starter Online And Have It Delivered
To Get A Better Idea Of The Range Of Breads You Should Visit
Different Shops That Sell Breads, Such As Artisan Bread Shops
Try To Experiment With Homemade Breads By Adding Condiments
And Sweeteners, And Practicing With Various Skills
6. Baking Homemade Bread – Basic Recipe
There Are Many Different Recipes For Making Bread, Although
It Is Best To Start With The Basics
A Basic Bread Recipe Can Be Built Upon And Improved To The
Specific Bread Requirements
Homemade Breads Are Easily Prepared, Contain More Nutrients
And Will Have A Unique Result
Homemade Breads Have An Authenticity About Them That
Can’t Be Achieved By Commercial Bread Making Machines
Its Important To Learn The Basic Skills And Develop Recipes
7. Equipment And Tools
To Start, You Will Need, A Stand Mixer, 1 Big Mixing Bowl, A
Spoon, Spatula To Work The Dough, A Set Of Measuring Cups
And A Set Of Measuring Spoons. Also A Bread Baking Tin And A
Damp Cloth To Cover The Bread When Rising
The Ingredients Are; 2.5 Cups Of Bread Flour Or All-purpose
Flour
1x 7 Gram Sachet Of Instant Or Dry Active Yeast
2 Tablespoons Of Sugar, 1 Teaspoon Of Salt
1 Cup Of Milk Heated To 45 Degrees Celsius
2 Tablespoons Of Olive Oil, 1 Egg, An Extra ¼ Cup Of Flour
8. Always Check The Yeast Package For
Correct Temperatures Of The Mixing
Liquid. The Different Brands Can Vary
9. Getting To Know The Process
Firstly, Mix The Yeast In 1 Cup Of Milk At A Temperature Of 45
Degrees Celsius. We Will Mix The Dough Using A Stand Mixer
And Dough Hook, So In The Stand Mixer Bowl Add The Flour,
Yeast, Sugar And Salt Stir In The Milk Followed By The Oil And
The Egg
Next Beat The Mix On A High Speed For 2 Minutes Then Turn
The Mixer To A Low Speed And Add About ¼ Cup Of Flour Or
Until The Dough Forms A Mass
10. About The Kneading Process
The Kneading Of The Dough Is Done Next. Firstly, Take A Little
Flour In Your Hands And Rub Together And Lightly Flower The
Kneading Surface
Take The Ball Of Dough And Place It On The Floured Surface And
Knead The Dough For About 55 Turns
Kneading Requires The Dough To Be Punched Flat And Folded
Into A Ball Again Over And Over
Once The Dough Has Been Kneaded Place It In The Mixing Bowl
That Has Been Lightly Oiled And Cover With The Damp Cloth And
Leave To Rise For 45 Minutes
The Dough Should Rise To Roughly Double The Size Depending
On The Yeast Used
And Knock The Dough Back Down Again And Shape It To Fit In
The Oiled Baking Loaf Tin. The Tin Size Is Around – 20cm X
10cm
11. The Final Steps For Making Bread
Cover The Homemade Loaf And Tin With The Damp Cloth And
Leave To Rise For Around 50 Minutes, The Dough Will Rise
Over The Top Of The Tin
It Is Crucial That The Towel Is Not To Heavy And Make Sure It
Is Damp Enough So It Doesn’t Stick To The Rising Dough
Preheat The Oven To 190 Degrees Celsius, And Bake The Loaf
For 30 Minutes
If The Loaf Starts To Brown Too Much, Lightly Cover The Loaf In
Tinfoil
Once The Baking Has Finished Remove The Loaf From The Tin