Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
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)
Best Crypto Marketing Ideas to Lead Your Project to SuccessIntelisync
In this comprehensive slideshow presentation, we delve into the intricacies of crypto marketing, offering invaluable insights and strategies to propel your project to success in the dynamic cryptocurrency landscape. From understanding market trends to building a robust brand identity, engaging with influencers, and analyzing performance metrics, we cover all aspects essential for effective marketing in the crypto space.
Also Intelisync, our cutting-edge service designed to streamline and optimize your marketing efforts, leveraging data-driven insights and innovative strategies to drive growth and visibility for your project.
With a data-driven approach, transparent communication, and a commitment to excellence, InteliSync is your trusted partner for driving meaningful impact in the fast-paced world of Web3. Contact us today to learn more and embark on a journey to crypto marketing mastery!
Ready to elevate your Web3 project to new heights? Contact InteliSync now and unleash the full potential of your crypto venture!
What You're Going to Learn
- How These 4 Leaks Force You To Work Longer And Harder in order to grow your income… improve just one of these and the impact could be life changing.
- How to SHUT DOWN the revolving door of Income Stagnation… you know, where new sales come into your magazine while at the same time existing sponsors exit.
- How to transform your magazine business by fixing the 4 “DON’Ts”...
#1 LEADS Don’t Book
#2 PROSPECTS Don’t Show
#3 PROSPECTS Don’t Buy
#4 CLIENTS Don’t Stay
- How to identify which leak to fix first so you get the biggest bang for your income.
- Get actionable strategies you can use right away to improve your bookings, sales and retention.
Explore Sarasota Collection's exquisite and long-lasting dining table sets and chairs in Sarasota. Elevate your dining experience with our high-quality collection!
5. • Flour gives structure to the product
• Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide
gas. The carbon dioxide makes the dough rise which gives the bread a light and spongy
texture.
• Water (liquid) helps carry flavorings throughout the product. It helps form the gluten
bonds and reacts with the starch in the protein for a strong but light structure.
• Salt strengthens gluten and enhances the flavor.
6. 3 TYPES OF
YEAST
• Compressed yeast -a fresh yeast that
must be kept refrigerated to retain its
moisture and freshness. It is considered
active.
Active dryyeastis the most common
yeast and it differs from compressed due
to the moisture being completely
removed. This renders the yeast
dormant and must be activated using
warm water prior to combining. Instant dry yeast is popular due to its ease of
use and is added directly to the dry
ingredients without rehydrating. You can
activate it using water if you so choose and
many bakers do just that.
7. THE 12 STAGES OF YEAST
PRODUCTION
o Scaling the Ingredients
o Mixing and Kneading the Dough
o Fermenting the Dough
o Punching Down the Dough
o Scaling/Portioning/cutting the Dough
o Rounding the Portions
o Benching
o Panning
o Proofing the Products
o Baking the Products
o Cooling the Products
o Storing
8. STAGES OF
YEAST
PRODUCTION
1. Scaling- Increasing and decreasing the yield prior to baking
2. Mixing and Kneading – the process of incorporating all ingredients to make a dough
3. Fermenting the dough – Fermenting is allowing the yeast to develop enough carbon
dioxide to give rise to the dough.
9. STAGES OF
YEAST
PRODUCTION
4. Punching down the dough –punching out all the excess air that has built up inside the dough to remove
cavernous air pockets that can affect the final baked product.
5. Scaling/Portioning/cutting the dough –portioning the dough into the sizes you desire.
6. Rounding the portions – The portions are then rounded into smooth, round balls to stretch the gluten that will
help hold in the gasses and give a smooth surface.
10. STAGES OF
YEAST
PRODUCTION
7. Benching- let the dough rest to relax gluten
8. Panning- the shaped dough of your desire is put into a pan or mold where it will be baked in.
9. Proofing the products – the shaped portions are left to proof to allow the product to double in
rise.
11. STAGES OF
YEAST
PRODUCTION
10. Baking the products – put the proofed dough in the oven for the final
rise.
11.. Cooling the products- let it cool on racks so that moisture does not create
a soggy texture in the crust.
12. Storing- Store at right temperature.
12. WAYS IN MAKING YEAST
BREAD
• TRADITIONAL PROOFING METHOD
• ONE-BOWL MIXING METHOD
• BATTER BREAD METHOD
13. TRADITIONAL PROOFING
METHOD
1. Proof the yeast
2. Add remaining ingredients
3. Knead the dough
4. Proof the dough
5. Shape into loaves or rolls
6. Bake perfectly
14. ONE-BOWL MIXING
METHOD
• Measure and heat liquids to 120 to 130 degrees Fahrenheit.
• Combine part of the flour, yeast, and other dry ingredients.
• Add liquid to flour and yeast mixture and beat with electric mixer or by
hand until a smooth batter forms.
• Gradually add remaining flour, using a dough hook or by hand, until the
dough becomes too stiff to stir.
• Begin kneading the dough in a clean working surface sprinkled with flour.
15. • Place the kneaded dough in a greased and clean mixing bowl. Let the
dough rise in a warm spot.
• Punch down dough and let it sit for 10 minutes
• Divide dough into pieces as called for in the recipe.
• Bake as directed in the recipe.
16. BATTER BREAD
METHOD
• Batter breads are usually made in the same way as the one-bowl method,
except less flour is used so the dough remains too sticky to handle. After
beating in the required amount of flour, the dough is either ready to be
put into greased pans, rise, and bake, or rises once before it's put into the
pans.
17. REFERENCE
S
• Step by step yeast bread instructions and tips. (n.d.). The Spruce Eats. https://www.thespruceeats.com/step-by-step-
yeast-bread-481242
• Discover the 4 basic yeast bread ingredients. (n.d.). The Spruce Eats. https://www.thespruceeats.com/yeast-bread-
ingredients-478798
• How to make fresh bread: 10 easy steps for perfect bread. (2012, April 23). The Culinary
Cook. https://theculinarycook.com/how-to-make-fresh-bread/
• 12 steps to yeast dough production. (2012, April 2). YouTube. https://youtu.be/sdKEtkm2ckw