This document provides transparencies from Professional Baking, Fourth Edition by Wayne Gisslen. The transparencies cover topics such as metric conversions, yeast bread production steps, types of ovens and pans, ingredients like flour and shortening, and recipes for items like doughnuts, syrups, and whipped cream. The copyright is held by the National Restaurant Association Educational Foundation.
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.
Cake pops do not need refrigeration but should be kept away from heat. Refrigerating can cause condensation and make the candy coating sweat. Cake pops remain fresh for two weeks when kept in the freezer and thawed before serving. The ingredients include enriched bleached flour, sugar, vegetable oil, butter, eggs, milk, chocolate, food coloring, artificial and natural flavorings.
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.
This document discusses the process of making doughnuts. It begins by introducing doughnuts and some popular brands in Pakistan. It then discusses the main types of doughnuts - those made with chemical leaveners like baking powder versus those made with yeast. The most popular varieties are also listed. The key ingredients used in doughnuts and their functions are outlined. Finally, the document provides a detailed step-by-step explanation of the doughnut making process, from acquiring ingredients to frying, glazing, and finishing. It concludes by noting some potential disadvantages of frequent doughnut consumption.
This document provides a meal plan and grocery list from August 10-16. It includes 3 meals per day with calorie, macro nutrient, and ingredient listings. Breakfast on Monday includes eggs with bread hats, lunch is a savory chickpea salad, and dinner is a Greek pasta dish with tomatoes and white beans. The plan provides over 1500 calories per day balanced across carbs, fat and protein.
Basic 360 degree conception. For a copy of slide please follow www.hospitalitystudy.wordpress.com. Otherwise Mail me gastronomic@live.in stating Your Name, Country, Industry, Position Held, and the purpose/use of slides. Thank you.
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.
This document provides instructions for making cinnamon doughnuts. It details the ingredients and steps to make the dough, including mixing milk, butter, sugar, yeast and cinnamon. The dough is kneaded for 5-10 minutes, allowed to rise for 45 minutes, punched down, rolled out and cut into rounds. The rounds are allowed to rise again for 20 minutes before being fried and tossed in cinnamon sugar. Safety tips are included to use microwave safe bowls and dry towels to remove from the oven.
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.
Cake pops do not need refrigeration but should be kept away from heat. Refrigerating can cause condensation and make the candy coating sweat. Cake pops remain fresh for two weeks when kept in the freezer and thawed before serving. The ingredients include enriched bleached flour, sugar, vegetable oil, butter, eggs, milk, chocolate, food coloring, artificial and natural flavorings.
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.
This document discusses the process of making doughnuts. It begins by introducing doughnuts and some popular brands in Pakistan. It then discusses the main types of doughnuts - those made with chemical leaveners like baking powder versus those made with yeast. The most popular varieties are also listed. The key ingredients used in doughnuts and their functions are outlined. Finally, the document provides a detailed step-by-step explanation of the doughnut making process, from acquiring ingredients to frying, glazing, and finishing. It concludes by noting some potential disadvantages of frequent doughnut consumption.
This document provides a meal plan and grocery list from August 10-16. It includes 3 meals per day with calorie, macro nutrient, and ingredient listings. Breakfast on Monday includes eggs with bread hats, lunch is a savory chickpea salad, and dinner is a Greek pasta dish with tomatoes and white beans. The plan provides over 1500 calories per day balanced across carbs, fat and protein.
Basic 360 degree conception. For a copy of slide please follow www.hospitalitystudy.wordpress.com. Otherwise Mail me gastronomic@live.in stating Your Name, Country, Industry, Position Held, and the purpose/use of slides. Thank you.
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.
This document provides instructions for making cinnamon doughnuts. It details the ingredients and steps to make the dough, including mixing milk, butter, sugar, yeast and cinnamon. The dough is kneaded for 5-10 minutes, allowed to rise for 45 minutes, punched down, rolled out and cut into rounds. The rounds are allowed to rise again for 20 minutes before being fried and tossed in cinnamon sugar. Safety tips are included to use microwave safe bowls and dry towels to remove from the oven.
Sugar comes from sugarcane, sugar beets, and other plants. The harvested plant material is crushed and the juice is boiled and crystallized to produce sugar. There are various types of sugar including raw, white, and brown sugars. Sugar has many uses in food including adding sweetness, promoting browning, preserving foods, improving texture, and enabling fermentation. It is a key ingredient in foods like candy, baked goods, beverages, and more.
This document discusses key aspects of being a culinary professional. It defines a culinarian as someone who has studied and continues to study the art of cooking. The attributes of a culinary professional include knowledge, skill, producing good flavor and aroma, judgment, dedication, pride, respect, personal responsibility, and valuing education. It also discusses workstations, brigade systems, business math concepts, measurement and conversion techniques used in cooking.
This document discusses cake formula balancing and common cake faults. It explains that a cake formula must balance tougheners, softeners, moisteners and driers. Tougheners like flour and egg provide structure, while softeners like sugar and fat soften texture. Moisteners provide moisture while driers absorb excess moisture. The key is balancing these ingredients. Common faults include cakes that rise and fall or sink from an unbalanced formula with too much liquid or sugar. Cakes can also have peaks from too strong a flour or fruits that sink from a weak flour. A crumbly cake results from over-creaming, too much shortening or sugar, or a weak flour-egg structure.
This document discusses menus, recipes, and recipe calculations. It begins by explaining that menus provide important information to wait staff and guests, while recipes give detailed instructions to kitchen staff. It then discusses the differences between menus and recipes, and outlines topics to be covered including menu forms and functions, building the menu, written recipes, measurements, and recipe calculations. Recipe calculations are explained in detail, including how to convert yields, calculate fresh yields and costs, and determine portion costs.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Crystallization is the process where solid crystals form from a solution or melt. In sugar production, crystallization occurs after evaporation boils the sugarcane juice into a thick syrup. The syrup is further boiled under vacuum in multiple pans, which causes sugar crystals to develop and grow, forming a mixture called massecuite. Seeding techniques like adding powdered sugar or sugar slurry initiate crystal formation. The massecuite is centrifuged to separate the sugar crystals from the molasses. Factors like degree of supersaturation, cooling rate, stirring, temperature, seeding, and pH determine the quality and size of the sugar crystals produced.
The document discusses the importance of standard recipes, specifications, yield analysis and costing for food and beverage operations to ensure consistency and quality. It outlines the need for standard ingredients, recipes, yields and costing to minimize waste and maximize customer satisfaction. Developing standard recipes involves standardizing existing recipes by recording ingredients, preparation instructions, portions and ensuring consistency through testing. Yield tests are conducted to determine standard yields for ingredients and calculate ordering quantities.
Customer relationship management in Hotel IndustryMilan Padariya
1. CRM has evolved over time from focusing on transactions to building long-term customer relationships.
2. Operational CRM includes components like customer service, sales force automation, field service automation, and marketing automation that support front office operations.
3. Analytical CRM analyzes customer data to optimize marketing campaigns, understand customer behavior, and aid product and service development.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
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.
This document summarizes the process for making yeast-raised breads and rolls using direct fermentation. It describes mixing the dough, the stages of gluten development and mixing, bulk fermentation including folding and retarding the dough, scaling and shaping the dough, final proofing, scoring and baking. It also discusses factors that affect the baking temperature and enriched doughs.
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 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.
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
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
This document provides information on the production process of yeast bread. It discusses the 12 basic steps: scaling, mixing, bulk fermentation, folding/punching, scaling dough, rounding, benching, makeup/panning, proofing, baking, cooling, and storing. It also covers types of yeast dough products and processes, ingredients, equipment used, and how to control fermentation and gluten development. The key steps are mixing ingredients, bulk fermentation to produce carbon dioxide, shaping dough, proofing to increase volume, and baking to set the shape and develop flavor.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
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.
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.
Sugar comes from sugarcane, sugar beets, and other plants. The harvested plant material is crushed and the juice is boiled and crystallized to produce sugar. There are various types of sugar including raw, white, and brown sugars. Sugar has many uses in food including adding sweetness, promoting browning, preserving foods, improving texture, and enabling fermentation. It is a key ingredient in foods like candy, baked goods, beverages, and more.
This document discusses key aspects of being a culinary professional. It defines a culinarian as someone who has studied and continues to study the art of cooking. The attributes of a culinary professional include knowledge, skill, producing good flavor and aroma, judgment, dedication, pride, respect, personal responsibility, and valuing education. It also discusses workstations, brigade systems, business math concepts, measurement and conversion techniques used in cooking.
This document discusses cake formula balancing and common cake faults. It explains that a cake formula must balance tougheners, softeners, moisteners and driers. Tougheners like flour and egg provide structure, while softeners like sugar and fat soften texture. Moisteners provide moisture while driers absorb excess moisture. The key is balancing these ingredients. Common faults include cakes that rise and fall or sink from an unbalanced formula with too much liquid or sugar. Cakes can also have peaks from too strong a flour or fruits that sink from a weak flour. A crumbly cake results from over-creaming, too much shortening or sugar, or a weak flour-egg structure.
This document discusses menus, recipes, and recipe calculations. It begins by explaining that menus provide important information to wait staff and guests, while recipes give detailed instructions to kitchen staff. It then discusses the differences between menus and recipes, and outlines topics to be covered including menu forms and functions, building the menu, written recipes, measurements, and recipe calculations. Recipe calculations are explained in detail, including how to convert yields, calculate fresh yields and costs, and determine portion costs.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Crystallization is the process where solid crystals form from a solution or melt. In sugar production, crystallization occurs after evaporation boils the sugarcane juice into a thick syrup. The syrup is further boiled under vacuum in multiple pans, which causes sugar crystals to develop and grow, forming a mixture called massecuite. Seeding techniques like adding powdered sugar or sugar slurry initiate crystal formation. The massecuite is centrifuged to separate the sugar crystals from the molasses. Factors like degree of supersaturation, cooling rate, stirring, temperature, seeding, and pH determine the quality and size of the sugar crystals produced.
The document discusses the importance of standard recipes, specifications, yield analysis and costing for food and beverage operations to ensure consistency and quality. It outlines the need for standard ingredients, recipes, yields and costing to minimize waste and maximize customer satisfaction. Developing standard recipes involves standardizing existing recipes by recording ingredients, preparation instructions, portions and ensuring consistency through testing. Yield tests are conducted to determine standard yields for ingredients and calculate ordering quantities.
Customer relationship management in Hotel IndustryMilan Padariya
1. CRM has evolved over time from focusing on transactions to building long-term customer relationships.
2. Operational CRM includes components like customer service, sales force automation, field service automation, and marketing automation that support front office operations.
3. Analytical CRM analyzes customer data to optimize marketing campaigns, understand customer behavior, and aid product and service development.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
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.
This document summarizes the process for making yeast-raised breads and rolls using direct fermentation. It describes mixing the dough, the stages of gluten development and mixing, bulk fermentation including folding and retarding the dough, scaling and shaping the dough, final proofing, scoring and baking. It also discusses factors that affect the baking temperature and enriched doughs.
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 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.
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
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
This document provides information on the production process of yeast bread. It discusses the 12 basic steps: scaling, mixing, bulk fermentation, folding/punching, scaling dough, rounding, benching, makeup/panning, proofing, baking, cooling, and storing. It also covers types of yeast dough products and processes, ingredients, equipment used, and how to control fermentation and gluten development. The key steps are mixing ingredients, bulk fermentation to produce carbon dioxide, shaping dough, proofing to increase volume, and baking to set the shape and develop flavor.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
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.
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 defines various baking terminology used in the industry. It provides definitions for over 100 terms including absorption, acid, alkaline, artisan, bake, baker's percent, batter, beat, bench proofing, biga, bind, blend, boil, boule, bread, and bread flour. It explains key concepts and processes such as leavening, mixing, proofing, fermentation, and the roles of ingredients like flour, water, yeast, and fats.
Unit 715 produce biscuit, cake and sponge products 1bhpinn
The document discusses cakes, sponges, and biscuits. It provides information on the key ingredients in cakes and sponges and how they differ. Specifically, it states that cakes will have less butter and flour than a sponge, giving it a denser texture, while a sponge will have more eggs than a cake and be lighter and more delicate. It also discusses the production of these items and appropriate serving occasions.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
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.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
This document provides information about quick breads. Quick breads use chemical leaveners and require little gluten development. They have a short mixing time. There are three common dough/batter consistencies: soft doughs, pour batters, and drop batters. Ingredients like flour, salt, leavening agents, and eggs contribute structure, flavor, and richness. The mixing methods covered are the biscuit method, muffin method, and creaming method. Popovers are a unique quick bread made from a thin batter that puffs up dramatically in the oven due to eggs and steam. They have a hollow interior and crispy crust.
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.