1. The document discusses different types of cookies such as pressed, dropped, rolled, molded, icebox/refrigerator, and sheet cookies. It also covers three mixing methods for cookies: one-stage, creaming, and sponge.
2. The document also covers basics of yeast breads including types of dough, the eight steps of bread making, and mixing methods like the straight dough and sponge methods. It discusses kneading, fermentation, punching, shaping, proofing, baking, and cooling bread.
3. Characteristics of well-made yeast bread are given as having a delicately golden crust, fine-grained crumb structure, uniform texture, pleasing flavor that is
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)
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.
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)
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.
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.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
The Roman Empire A Historical Colossus.pdfkaushalkr1407
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.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
1. 1
NVCFI – Basic Baking | Semi Final
SELF-LEARNING MODULE
BASIC BAKING
Semi Final | Lesson 3 | AY 2021-2022
TEACHER: MARIA MERLLAN E. MIER, LPT
LESSON PROPER
COOKIES
“Cookie” means “small cake” or a small, flat baked product. In some countries,
they call this product biscuits instead of cookies. In the Philippines, we use both cookies
and biscuits to refer to cookie products. There are many kinds of cookies based on the
how it is shaped.
1. Pressed cookies – made from soft dough. The dough must be soft enough to be
forced through a pastry bag of cookie press but stiff enough to hold its shape.
Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft dough that is dropped to the
baking sheet with a spoon or scoop. The dough may be of the same consistency
as for pressed cookies but dropping the cookie is preferred when the dough
contains pieces of fruits, nuts or chocolate or when you want the cookies to have
a rough, homemade look. Chocolate chip cookies, oatmeal cookies are usually
made this way.
3. Rolled cookies – cookies that are rolled and cut from stiff dough. This method
produces cookies which can have a variety of shapes either hand cut or using a
cookie cutter. Christmas cookies with different shapes and designs are examples
of rolled cookies.
4. Molded cookies – the cookie dough is first divided into equal portions then each
piece is molded into the desired shape by flattening the pieces out with a weight
in which the design is embossed or carved out like a stamp. Some butter cookies
or locally made cassava cookies are molded cookies.
5. Icebox or refrigerator cookies – the rolls of dough may be made in advance and
stored, and then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.
6. Sheet cookies – commonly called bar cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients together by
hand or with an electric mixer at low speed.
3. Shape and bake.
2. 2
NVCFI – Basic Baking | Semi Final
Creaming Method
This is similar to the creaming method in quick breads.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients
by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in order to
incorporate more air for leavening. For denser cookies, blend to a smooth
paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low speed.
4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or
gluten will develop.
5. Shape and bake.
Sponge Method
The method is similar to the egg-foam methods for cakes. The procedure varies
considerably, depending on the ingredients.
1. Measure ingredients accurately. Have all the ingredients at room
temperature.
2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage:
soft peak for whites, thick and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not to
over mix or to deflate the eggs.
4. Shape and bake.
YEAST BREADS
Bread is baked dough made of flour and water and leavened by yeast. Other
kinds of bread are produced with the addition of other ingredients like sugar,
shortening, eggs, milk, and a variety of flavorings. Breads can also have fillings like in the
case of Spanish bread, pan de coco or asado bread.
TYPES OF YEAST DOUGHS
1. Lean dough – one that has low fat and sugar content. Examples of this are hard
crusted breads and rolls like French bread, baguettes and pizza dough. Other
white and whole wheat breads and rolls such as pan de sal and buns have a
higher fat and sugar content that the hard crusted breads. They may also have
eggs and milk so they are slightly richer and generally have softer crusts. Locally,
lean dough is used for breads that we put spreads or filling (palaman) on.
2. Rich dough – dough that has higher proportion of fat, sugar, and sometimes eggs.
There are many kinds of sweet breads and rolls available in local bakeries.
Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and
many others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can be eaten
without added spreads or filling (palaman).
3. 3
NVCFI – Basic Baking | Semi Final
STEPS IN BREAD MAKING
There are eight steps to bread making. These steps are generally applied to all
yeast products, with variations depending on the particular product.
1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing
MIXING METHODS
Mixing methods in yeast bread making is done to combine all ingredients into
uniform, smooth dough; to distribute the yeast evenly throughout the dough and to
develop gluten.
Straight Dough Method
It consists of only one step of combining all ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the rest of the water in the mixing
bowl. Add the dissolved yeast, taking care not to let it come in contact with the
salt.
3. Mix to a smooth, developed dough.
Sponge Method
Dough preparation occurs in two stages. The procedure gives the yeast action
a head start.
1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix to a
uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which develops the dough
by distributing the yeast well into the dough.
KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards
you and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter turn.
Kneading is stopped when blisters appear on the dough when folded. This takes about
10 minutes of kneading by hand.
Under kneading results in a heavy loaf with small volume compact cells and
irregular crumb with uneven breaks along the side of the loaf. Over kneading produces
bread with thick cell walls and small volume and dry crumb (Claudio, 1977).
4. 4
NVCFI – Basic Baking | Semi Final
FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough
to produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse. This
is called “young” dough. “Old” dough is over fermented and produces bread with small
volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press
the dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.
PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate
oxygen. Punching also helps „to develop the elasticity of the gluten and uniform
fermentation.
MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and rise again. The
temperature for proofing is slightly higher that the temperature for fermentation.
BAKING
Bake the bread in a pre-heated oven. For the first few minutes of baking “oven
spring” occur. This is the rapid rising of the bread due to the production and expansion
of gases
COOLING AND STORING
Allow the breads to cool completely before wrapping, use a wax paper or
aluminum foil and keep it at room temperature.
CHARACTERISTICS OF WELL-MADE YEAST BREAD
1. Well-shaped for its kind with a delicately golden yellow crust.
2. The crumb structure show fine grain, thin cell walls and uniform texture.
3. Pleasing flavor, neither yeasty nor sour.
4. Thoroughly baked crumb, not sticky or gummy.