QuickBreads
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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.
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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.
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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.
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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.
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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.
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Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Yeast notes new
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Petit fours are small confectionaries that can be dry, iced, or savory and are served as appetizers or desserts. There are three types - sec (dry), glaces (iced), and sales (savory). Dessert consists of sweet products like puddings, pies, tarts, cakes, custards, creams, meringues, and fruits. A dessert buffet offers a variety of these sweet options as part of a full meal.
food and beverages definition of termsrms
Cake is one of the most commonly baked products that is usually eaten during celebrations. There are many types of cakes such as butter cake, sponge cake, genoise cake, biscuit cake, angel food cake, chiffon cake, and flourless cakes. Cakes are made through various mixing methods like the creaming method, reverse creaming method, and blended way. There are also many types of icings used to decorate cakes such as buttercream, whipped cream, royal icing, cream cheese frosting, meringue, and fondant. Tortes are a type of rich cake made with higher quality ingredients.
Baking Basics and Quick Breads.ppt
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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.
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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.
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Cakes are a sweet baked dessert made from ingredients like flour, eggs, sugar, and fat. There are many types of cakes including quick breads leavened with agents rather than yeast, yeast breads raised with yeast, and pies and pastries with a pastry dough casing. Cakes can be referred to by other names in different languages like "gateaux" in French or "torte" in German. Cakes are made through methods like the creaming method where butter and sugar are beaten or the sponge method using just egg whites. Ingredients like flour, sugar, fat, eggs, and leavening agents help cakes rise and develop texture.
Chapter 27 cookies and biscuits
Biscuits and cookies originate from different words meaning "twice baked" and "small cake" respectively. There are many varieties of cookies defined by their method of formation including dropping, rolling, pressing, and molding dough. Cookie mixing methods like creaming incorporate air for texture while rolled cookies are labor intensive. Precautions must be taken like quick mixing and releasing dough from pans to prevent sticking. Characteristics like crispness depend on factors like moisture, sugar, fat, and baking time.
Making muffins
What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
Baking Basics
This document provides an overview of baking ingredients and techniques. It discusses the importance of exact measurements, preheating the oven, and testing for doneness rather than relying solely on timers. Common ingredients like flour, leavening agents, liquids, fats, eggs, and sweeteners are explained. Two common baking methods are outlined - the muffin method which involves combining wet and dry ingredients separately, and the biscuit method which uses a pastry cutter to incorporate fat into dry ingredients. Cakes and cookies often use the creaming method where fat and sugar are beaten until light and fluffy before other wet and dry ingredients are alternated. The document concludes with new bakery rules for choosing daily recipes.
Bakery and pastry Basic Idea
Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
The main difference between Pastry and Bakery is that the Pastry is a name given to various kinds of baked products and Bakery is a establishment that produces and sells flour-based food baked in an oven. Pastry can also refer to the pastry dough, from which such baked products are made.
Cake Methods & what the ingredients do
1. The document discusses different cake making methods including the creaming method, whisking method, melting method, rubbing in method, and lists the key ingredients used in cakes.
2. It explains that the creaming method incorporates air by creaming butter and margarine together before adding egg and flour, while the whisking method uses whisked eggs and sugar for lift without fat.
3. The key ingredients like flour, eggs, butter, and sugar are described in terms of what functions they serve such as adding structure, moisture, flavor, and browning in cakes.
Types of Cakes, Butter Cakes, Sponge Cakes and More
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
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QuickBreads
- 1. Quick Breads and Batters Chapter 37
- 3. Quick breads begin in the form of either a dough or a batter
- 4. A dough is a mixture of flour, liquid, and other ingredients that is stiff enough to form into shapes for baking
- 6. Types of Quick Breads Biscuits are a savory quick bread and can be served at any meal Biscuits are made using the biscuit method 1. combine dry ingredients 2. cut in shortening into dry ingredients 3. Liquid ingredients added in and mixed only until combined 4. biscuits can either be rolled out and then cut or can be scooped
- 8. Muffins can be baked in a loaf pan or muffin tins
- 10. Sometimes made with dough, sometimes with batters
- 11. After being fried, fritters are dusted with sugar or powdered sugar
- 12. Always served piping hot
- 14. Batter Products Pate a Choux is a paste or thick batter used to make cream puffs and éclairs Batter can be used as a base of doughnuts and popovers Batter is prepared on the stovetop Often filled with creams or fruit purees