To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
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.
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 presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
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For more information, visit-www.vavaclasses.com
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The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
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Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
3. Equipment Choosing the correct measuring equipment is vital in making accurate measurements. Different measuring equipment is selected depending upon the types and amounts of ingredients that will be measured. Measuring Ingredients
7. Equipment Measuring Ingredients Liquid measuring cups have a spout for pouring and have space between the top and the rim of the cup so that liquids do not spill while transferring.
8. Equipment Measuring Ingredients Small amounts of ingredients are measured using plastic or metal measuring spoons. Dry and liquid ingredients, including fats may be measured using measuring spoons
11. How to Measure Dry Ingredients: Flour Spoon the flour into the dry measuring cup, filling to overflowing Level the flour off by dragging a straight-edged utensil across the top of the measuring cup. Measuring Ingredients
12. How to Measure Dry Ingredients:Granulated Sugar Measure granulated (white) sugar using the same method as is used for measuring flour. Measuring Ingredients
13. How to Measure Dry Ingredients: Brown Sugar Measuring Ingredients Brown sugar should be firmly packed into the dry measuring cup. You will know if it is packed correctly, when the sugar holds its shape when emptied.
14. How to Measure Dry Ingredients: Small Amounts Measuring Ingredients When small amounts of a dry ingredient, such as flour, sugar, baking powder, baking soda, salt and spices, are to be measured, measuring spoons are utilized. Overfill the measuring spoon and level of the dry ingredient with a straight-edged utensil.
16. How to Measure Liquid Ingredients Measuring Ingredients Place measuring cup on a level surface when measuring liquid ingredients Avoid lifting the cup to read the measure as this will result in an inaccurate amount
17. How to Measure Liquid Ingredients Once the measuring cup is on a level surface, add the liquid you wish to measure. Read the level of the liquid by bending down to eye level. Measuring Ingredients
18. How to Measure Liquid Ingredients: Small Amounts Small amounts of liquid ingredients may be measured using measuring spoons. Measuring Ingredients
19. How to Measure Fats: Oil Oil is measured using the method for measuring liquid ingredients Measuring Ingredients
20. How to Measure Fats: Solid Fats Solid fats including butter, margarine, lard and shortening. Several methods can be used when measuring solid fats, however depends on the kind of fat and the quantity. Measuring Ingredients
21. How to Measure Fats: Soft Solid Fats Soft fats, such as margarine and soft butter can be pressed into a dry measure and levelled off with a straight-edge utensil. Measuring Ingredients
22. How to measure Fats:Firm Solid Fats Firm fats, such as butter may be cut from the block, using the measurements provided on the packaging. Measuring Ingredients
23. Conclusion Accurate ingredient measurement is an important part of creating a quality floor product. With practice, every cook can develop accurate measuring skills. Measuring Ingredients
