Buttercreams
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This document describes three types of buttercream - French, Swiss, and Italian. French buttercream is made by whipping egg yolks with a syrup cooked to soft ball stage. Swiss buttercream is made from a sugar-egg white mixture cooked to 135 degrees. Italian buttercream is made by whipping egg whites with a soft ball stage syrup. The document then provides details on the characteristics, uses, stability and storage of each type of buttercream. French buttercream is pale yellow and very soft, best used as a filling. Swiss buttercream is light, white and fluffy, suitable for filling or icing. Italian buttercream is ultra light and silky, also suitable for filling or icing.
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This document provides information about various dairy products, including milk, yogurt, cheese, butter, cream, and margarine. It describes the forms milk can take (whole, dry, evaporated, condensed), how to store dairy products at 41°F or below, and key details about dry milk, evaporated milk, condensed milk, butter, margarine, and various cheeses.
Rich Doughs #1
The document discusses rich rolled-in doughs like Danish, croissants, and puff pastry. It explains that the dough is mixed, chilled, and folded with butter which creates layers during the rolling process. The cold butter turns to steam during baking, helping the product rise along with yeast. Rolling and folding the dough continues to develop the gluten structure. Proper mixing, folding techniques, chilling the dough to relax the gluten, and keeping the butter and dough at equal temperatures are emphasized.
Sauces thickening
This document discusses various thickening agents that can be used to make sauces. The most common thickening agent is a roux, which is made from butter and flour cooked together. There are three types of roux: white, blond, and brown. White roux is used to make a béchamel sauce when combined with milk. Blond roux makes a velouté sauce when combined with stock. Brown roux makes an espagnole sauce when combined with brown stock. Other thickening agents discussed include beurre manié, breadcrumbs/rice, butter, powdered starches like cornstarch and arrowroot, and egg yolks combined with cream. Specific sauces made from
ch13: Icings, glazes, and sauces.pptx
The document discusses various types of icings, glazes, sauces and their preparation methods. It describes different types of meringues like common, Swiss and Italian meringues and how they are made. It also discusses buttercreams, their four types including Italian, Swiss, German and French buttercreams and how each is prepared. Other topics covered include whipped cream, fondant, vanilla sauce, sabayon, chocolate sauce, fruit sauces, caramel sauce and reduction sauces.
Baking Terms and Ingredients!!!
This document defines common baking terms and ingredients. It discusses various types of flour like bread flour, all-purpose flour, and cake flour. It also covers sugars, fats/shortening like butter and margarine, eggs, liquids, leavening agents, and flavorings used in baking. Wheat flour is described as the primary ingredient and provides structure. Different flours are suited for various baked goods. Fats contribute tenderness, moisture and mouthfeel. Leavening agents include yeast, baking soda and powder. Salt and other flavorings are also outlined.
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.
yeast_bread.ppt
Yeast is a single-celled microorganism that produces carbon dioxide gas during fermentation, causing dough to rise. During fermentation, yeast acts on sugars in the dough, producing alcohol and carbon dioxide. Proper fermentation is achieved when the dough has doubled in volume. Kneading develops gluten, which provides structure to the bread. All yeast breads require flour, liquid, salt, and yeast to rise properly during baking.
BAKING INGREDIENTS; bread and pastry-tle
This document provides an overview of various baking ingredients classified into flour, sugar, fats, milk and milk products, eggs, leavening agents, flavorings, and fruits. It describes the different types of each ingredient, their properties, functions, and purposes in baking. Key baking ingredients include wheat flour, granulated sugar, shortening, fresh milk, cream, baking powder, vanilla, chocolate, and nuts. The major functions of ingredients are structure, tenderness, flavor, moisture, and leavening through chemical or biological processes during baking.
Shortening agents and Mayonnaise
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
FOOD SERVICE
With their unique nutritional profile and versatile nature, walnuts are best suited for the Food Service Industry. Walnuts from California have an excellent quality and are available in different sizes and colors to completely satisfy customer demands. A well-established distribution system ensures that these products are quickly available all year round.
Recipe-Guide-I (1).pdf
Savor the finest nutritional delights with California Walnuts, representing Quality Walnuts in India. As a premium choice for health-conscious consumers, these walnuts are rich in essential nutrients, promoting overall well-being. Indulge in the goodness of high-quality walnuts that bring a perfect blend of taste and nutrition to your table.
Butter
Butter is made by churning cream to separate the fat globules from the other milk constituents. This breaks the emulsion of fat globules dispersed in water and causes them to clump together. The resulting product is an emulsion of water droplets dispersed in butterfat. Butter contains around 80% butterfat, 12% water, and small amounts of milk proteins, lactose, vitamins, and minerals. The quality of butter depends on factors like the animal feed, cream processing methods, and storage conditions. There are several types of butter classified by production method or additional ingredients.
13. Pastry author Sprowston Community Academy.pdf
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
DESSERTS
This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
Butter
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
Wedding designs for cakes dtec
This document provides recipes and instructions for cakes, cupcakes, frostings, and decorating techniques. It includes recipes for classic white layer cake, chocolate fluffy cake, carrot cake, red velvet cake, lemon sponge cake, as well as frosting recipes like Swiss meringue buttercream, hazelnut buttercream, whipped white chocolate buttercream, and cream cheese frosting. It also provides ideas for decorating cakes and cupcakes with lace, plain designs, and flowers.
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
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This ppt will describe what is a pastry and how laminated pastry is made and ...
This ppt will describe what is a pastry and how laminated pastry is made and ...
More from dan widmann
Chocolatologyhistory
The cocoa tree originated in Central America around 1500-400 BC and was first cultivated by the Olmecs. In 600 AD, the Mayans discovered that grinding cocoa seeds and mixing with water produced a treat they called "cacahuati." By 1000-1200 AD, the Aztecs were using cocoa beans as currency and drinking a ritual beverage made from beans, spices, and water called "xocolatl." In 1519, Spanish conquistador Hernando Cortez recognized the potential of cocoa beans and established cocoa plantations in Mexico. The Spanish introduced chocolate to Europe in the 1500s, removing spices and adding cane sugar, making it a hot beverage reserved for nobility. Chocolate production expanded in Europe over
How chocolate is made
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Servsafe comprehensive ppt-full
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
Vegan baking
This document discusses vegan baking replacements for eggs, dairy, and butter. It explains that flax seeds mixed with water can replace eggs for binding, and works best in items like pancakes and muffins. Silken tofu blended with cornstarch can replace eggs in dense cakes and brownies. Commercial egg replacer works for some cookies but has a chalky taste. Soy sour cream and baking soda can be used for leavening. Non-dairy milks like soy, almond or coconut replace dairy milk. Vegan butter substitutes or vegetable oil replace butter, and coconut cream can replace sour cream.
System of dessert creation
The document discusses how to create memorable desserts by understanding how the five senses perceive food. It covers the four basic tastes of sweet, salty, sour and bitter. Key factors that influence flavor perception are discussed like mouthfeel, smell, sight, hearing, temperature and more. The three steps to creating a successful dessert are combining flavors, combining textures and temperatures in the mouthfeel, and combining visual elements in the appearance. Common flavor combinations and different plating styles are also outlined.
Puff pastry
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.
Puff pastry applications
Vol-u-vent is a puff pastry tart shell, Bouchee is a small round vol-u-vent, Jalousie is a rectangular puff pastry filled and topped with slits pastry pieces that open like blinds when baked, Pithivier is a round puff pastry filled with frangipan and decorated on top, Chausson is a sweet or savory turnover, Sachristain is a long twisted puff pastry curved at the end to represent a fisherman's staff, and Palmier is a clover-shaped puff pastry cookie rolled with sugar and simple syrup.
Molecular gastronomy
Molecular gastronomy is the science of cooking that explores new culinary possibilities using tools and ingredients from science. It seeks to investigate and explain the chemical transformations of ingredients during cooking. Molecular gastronomy experiments have led to innovative dishes like hot gelatins, airs, faux caviar, and spherical ravioli. Key techniques include spherification, which uses alginates to gel spheres that burst in the mouth, and the creation of foams and gels using agents like alginate, calcium chloride, agar, and gellan gum. Precise measurements and techniques are required as molecular gastronomy dishes can easily fail if steps are not followed correctly.
Danish dough
The document discusses the process of making Danish dough. It begins with the history and definition of Danish dough, which is an enriched yeast dough made with butter rolled in through folds and turns to create flakiness. The key steps include combining ingredients to rise overnight, rolling and folding the dough with butter up to 4 times while resting in between, chilling the finished paton, proofing applications, baking, and finishing with nappage or glaze. Various Danish pastry applications are named like snails, pockets, snecken, and bear claws.
Croissants
Croissants are a laminated yeasted dough that originated in Austria in 1686. The key to producing croissants is rolling butter into the dough through multiple folds and turns, totaling 4, with rests in between to relax the gluten. Instant yeast is used and the dough is shaped into a paton, chilled, and can be frozen for later use. Croissants are rolled into triangles, proofed, and baked at 375 degrees Fahrenheit to puff the layers and ensure proper structure. Varieties include filling the dough rectangles with chocolate, ham and cheese, or other sweet or savory fillings.
Chocolate
The document provides information about the history and production process of chocolate. It discusses how the Aztecs first discovered and used cocoa beans to make a bitter beverage. It then describes the multi-step process of turning cocoa beans into chocolate, from harvesting and fermenting the beans to roasting, grinding, kneading, rolling, and conching them. The document also covers different types of chocolate like couvertures, dark chocolate, milk chocolate, and white chocolate. It provides details on chocolate tempering and tips for chocolate tasting and storage.
Chocolate amenities
Chocolate amenities are small chocolate sculptures or decorative presentations containing various confections. They can be presented to VIP hotel guests upon check-in or used as centerpieces for catered events. Producing them requires attention to detail with designs that are elegant yet small enough for one or two people. The cost analysis shows that amenities used for VIPs or events can be profitable additions despite their relatively low production costs.
Chef dan’stop10
This document outlines 10 rules and expectations for students in Chef Dan's class. Students must be on time, prepared for class with the proper uniform and materials, contact Chef Dan if they will miss class, take thorough notes during lectures and demonstrations, get along with others, and understand that they will be graded daily based on clear criteria. Chef Dan's role is to teach, mentor, and help students achieve their dreams in the culinary industry.
Bread
The four parts of bread are flour, water, yeast, and salt. Yeast is a microorganism that feeds on starch in flour, converts it to sugar, and expels CO2 and alcohol to make bread rise. Types of yeast include dry active, fresh, instant, and wild. Flours range from lowest to highest protein as cake flour, pastry flour, all-purpose flour, bread flour, and high gluten flour. Salt adds flavor and water gives elasticity and structure. Other ingredients like fat, eggs, and sugar add richness but too much can inhibit yeast.
Basic dough
The document discusses three basic types of dough - pate brisee, pate sucree, and pate sable. Pate brisee contains all-purpose flour, cold butter, water, and salt. The butter is cut into pieces and mixed briefly with the flour before cold water is added. Pate sucree contains all-purpose flour, sugar, butter, eggs, and salt. The butter and sugar are creamed together before the eggs and flour are added and mixed briefly. Pate sable contains all-purpose flour, butter, eggs, sugar, almond flour, and salt. The butter and sugar are creamed together before the eggs and flours are added and mixed briefly.
Baked custards
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
Artisan bread
The document discusses the key characteristics and production methods of artisan breads. It defines artisan breads as being handmade and using pre-ferments or sourdough starters rather than chemical additives. It also describes common types of pre-ferments such as poolish, biga, and pâte fermentée. Sourdough starters contain wild yeasts and bacteria that produce acidity during fermentation. The process of making artisan breads involves refreshing starters, an autolyse step, lower-temperature fermentation, and hearth baking with steam injection. Typical shapes for French, Italian and Vienna loaves include rounds, ovals and balls formed by folding and rounding dough.
Artificial sweeteners
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
10 steps to bread production
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
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Buttercreams
- 3. Egg yolks are whipped to very light and a syrup cooked to soft ball stage is added slowly to the mixer while it is running to cook and stabilize the yolks. This is done by adding the syrup at moderate pace in the “sweet spot” the area between the side of the bowl and the whip attachment This is mixture whipped until cool and room temperature (70 degrees) butter is added in stages, on low speed until it is incorporated The mix will break(become grainy) and come back together to smooth light and fluffy
- 4. Characteristics of French Buttercream: are a pale yellow color and very soft. Use: It is best to be used as a filling because it is so soft. Special care needs to be taken on how long this is allowed to sit at room temperatures . Stability Very Soft. Storing Keep refrigerated, TLC food-Food Safety alert This does not freeze well
- 5. Swiss meringue is made (2 parts sugar : 1 part whites) and heated over simmering water to 135 degrees. Stir occasionally This mixture is transferred to a mixer and whipped until cool and room temperature (70 degrees) butter is added in stages on low speed until it is incorporated .The mix will break(become grainy) and come back together to smooth light and fluffy
- 6. Characteristics of Swiss Buttercream: This buttercream is light white soft and fluffy Uses This works well for both filling and icing of tortes. Stability Medium Storing Can be keep at room temperature for a few days Can be refrigerated or frozen. It will brake when re-whipped. Adding some heat to the mixer will reassemble this buttercream
- 7. Whites are whipped lightly and a syrup cooked to soft ball stage is added slowly to the mixer while it is running to cook and stabilize the yolks. This is done by adding the syrup at moderate pace in the “sweet spot” the area between the side of the bowl and the whip attachment This is mixture whipped until cool and room temperature (70 degrees) butter is added in stages, on low speed until it is incorporated The mix will break(become grainy) and come back together to smooth light and fluffy
- 8. Characteristics of Italian Buttercream: This is an ultra light and silky in consistency, very white buttercream Uses Works well for both filling and icing of tortes.. It can be flavored and colored easily. Stability This is very sable. Storing It freezes well but will brake when re- whipped. Adding some heat to the mixer will reassemble this buttercream
- 9. Compare and contrast the way the 3 different kinds of buttercream are produced List the uses, stability and storing of all 3 kinds of buttercream