Chapter 8 ProStart Year II

Categories Examples Function

Strengtheners Flour & Eggs Provide Stability

Fats/Shortenings

Butter & Oil Moist, adds flavor, keep longer

Sweeteners Sugar & Syrup Flavor & color

Flavorings Vanilla & Nuts Taste & color

Leaveners Baking Powder & Soda, Yeast, Steam

Rise – chemical, organic, physical

Thickeners Cornstarch, Flour, Eggs

thickens

Liquids Water, Milk, Cream, Eggs, Honey, Molasses

Provide moisture to allow gluten to properly develop

Additives Food Coloring Add contrast in color

Weight of ingredient ÷ (Weight of flour × 100 percent) = % ingredient

A yield is how much of something is produced.

If a formula calls for 35% sugar and uses 8 lbs. of flour, how much sugar is needed?

8 lb. flour x .35 (percent in decimal) = lb. sugar

2.8 lbs

Sifting adds air to flour,cocoa, and confectioner’ssugar; removes lumps; andfilters out any impurities.

Need to sift baking soda b/c it tends to form small clumps• Sifting forces clumps to break apart

LEAN DOUGH RICH DOUGH

Made with flour, yeast, water & salt

Little or no sugar & fat Chewy texture & crisp

crust

E.g. French bread & hard rolls

Had shortening or tenderizing ingredient such as sugar, syrup, butter, eggs, milk, or cream

Cake like texture

E.g. soft rolls, cloverleaf rolls

The straight-dough method can be used to make yeast breads can be used for all types of dough's—lean, rich, and sponge.

You need warm water and knead until elastic and smooth

Kneading dough develops the gluten in the dough and gives it the stretch and give

it needs to develop the proper texture.

Why use this method?

Lighter texture & more unique flavor than breads using straight dough method

Mixture of water, yeast, AP flour that has been fermented (usually overnight) until it has a sour smell

E.g. Amish Friendship bread, sourdough

What is proofing? Rising a second

time, the final rise before baking

• Continue proofing until it is twice its original size

Temperature• 95*-115* F

1. Scaling ingredient – Measure all ingredients accurately

2. Mixing & kneading– combine, distribute yeast, develop gluten

3. Fermentation –Yeast acts on sugars and starch in the dough to

produce CO2 and alcohol

4. Punching down – fold down to expel and redistribute gas pockets

5. Portioning - divide dough into pieces

6. Rounding – shape into smooth, round balls

7. Shaping – shape into variety of forms, depending on desired bread

8. Proofing – final rise just before baking

9. Baking – 400 – 425* F

10. Cooling & Storing – cool at room temp, wrap in moisture proof bag to

slow stalling

Examples:• Biscuits• Scones• Muffins

Use chemical leavener’s rather than organic ones, and do not require a rising period

What is the difference? Batter: semi-solid with flour, liquid,

and other ingredients with more fat and sugar

Dough: stiff, more fat and sugar, pliable batter thin enough to be poured

Creaming Method Cream fat & sugar to produce fine crumb dense rich texture e.g. yellow cake

Foaming Method Whole eggs, yolks, or whites provide structure e.g. angel food cake

Straight-dough Method Combines all ingredients & blend them at once e.g. corn bread and muffins

Two-stage Method Used to prepare high ratio cakesMore sugar than flour

Rub or cut in the fat to flour

Should be mealy or bumpy in appearance

Improve keeping qualities of cake• Protective coat

Flavor & Richness Improve Appearance

In general, use heavy frostings on heavy cakes,

and use light frostings on light cakes

ButtercreamSugar and Fat

• Butter, shortening are mostly used in cakes

FoamBoiled icing made with hot sugar syrup

• E.g. lemon or chocolate cake

FondantSmooth and creamy – cook by controlling sugar, water and a glucose or a corn syrup

• becomes shiny & non-sticky when dried

FudgeUse cocoa/chocolate, sugar, butter and liquid

becomes shiny & non-sticky when dried

GanacheFrench meaning smooth mixture of chocolate and cream used for truffles

GlazeFruit or chocolateAdds moisture, shine and flavorDrizzle rather than spread

• E.g. Cinnamon Rolls

Royal Icing• Decorators Icing

Only for decoration Dries brittle and is uncooked

Steamed PuddingMore stable than a soufflé b/c of the greater % of eggs & sugar in the batter

E.g. baked custard and chocolate sponge pudding

Soufflés Lightened with beaten egg whites and baked

• Baking causes it to rise like a cake

• As the soufflé rises, the moisture evaporates and the light batter sets temporarily

3 parts Fat 2 parts Flour 1 part Water

• By weight

Flaky & Crisp

Pastry chefs make pies using this method

Be careful not to over handle pastry dough

Overhanding creates tough crusts

Pre-baking pie shells or other pastries when it will be filled with unbaked filling

How? Prepare, roll in pan,

pierce, then bake

• E.g. chocolate cream, banana cream, lemon meringue

Dock• Pierce the bottom of

the pie crust

Springform Pan• Straight on all sides • Sides open and can

be removed when food is done

• Used for

10 ways to use a Springform Pan

Cheesecake

Cheese Pie

Ice Cream Cake

Flourless Chocolate Cake

Coffee Cake

Stuffed Pizza

Bread Pudding

Fruit Tart

7 Layer Dip Crown of Jewels Dessert

Danish

Croissant

Puff Pastry

How to: Combine shortening, flour &

waterLoosely blend the doughShape into a ballFor into rectangle then thirdsCut into shapes for the recipe

Tips:•Keep dough chilled•Use sharp knife for shaping edges•Chill before baking•Save scraps for other small items

Name Also called Description

Puff Pastry Pate feuilletee (paht PHOO e tay)

Delicate layered pastry crust that can be used for sweet or savory dishes

Phyllo (Fee-low) Crispy layered pastry

Paste a choux (paht ah SHOE) Egg battere.g. cream puffs and eclairs.

Bagged: Force soft dough, through a pastry bag• E.g. ladyfingers, macaroons, and tea cookies

Bar: Bake three of four bars of dough the length of the baking pan and then slicing them into small bars

• E.g. biscotti

Dropped: drop from soft dough with a spoon or scoop and onto cookie sheet

• E.g. chocolate chip, oatmeal

Icebox: roll dough into a log, chilling it, an then slice just before baking

• E.g. butterscotch icebox cookies and chocolate icebox cookies

Molded: mold stiff dough by and into any shape to make molded cookies

• E.g. Peanut butter cookies

Rolled: Cut from stiff dough that has been rolled out • Sugar cookies and shortbread

Sheet: pour the batter into the entire baking pan and then slice it into individual squares after baking

• E.g. brownies, blondies

Mayans believed it was divine food from the Gods

French thought it was a dangerous drug

How to make Chocolate: Roast cocoa beansLoosen shells & Crack beans into ‘nibs’Crush to paste

• Chocolate liquor Can be crushed or ground

• Ground chocolate liquor is cocoa butter

• Liquids are further ground to form cocoa powder

To Cool: Store in a cool, dry, well ventilated area

Do not refrigerate• Causes moisture to

condense

Bloom – white coating appears on surface

• Indicates that some of the coca butter has melted an then recrystallized on the surface

• No effect on the quality

A process of melting chocolate by heating gently and gradually• To temper chop chocolate into coarse pieces• Place in double boiler (stainless steal bowl over water simmering

on very low heat)

It is important not to get water in chocolate or it will become gritty

• Once reaches 105* remove from heat• Add more chocolate pieces and stir until the

temperature drops to 87*• Put back on pot and raise to 92*

Tempered chocolate will coat items with an even layer and then harden into a shiny shell• Used to coat, drizzled or piped into designs with piping bag

Quality ice cream:has a custard base (cream & /or milk and eggs)Melts readily in the mouthDoes not weep or separate

Italian version of ice cream• Does not contain eggs• Made with whole milk

Gelato = less fat + no air added = rich creamy taste

Dessert Description

Sherbet Contains milk and/or eggs for creaminess

Sorbet Contains no dairy, just fruit juice or puree with sweeteners

Frozen Yogurt Contains yogurt in addition to normal ice cream ingredients, such as sugar or other sweeteners, gelatin, coloring, and flavors

Poached Fruit Combine fruit with a liquid mixture of sugar, spices, and wine

Torte Elegant, rich, many-layered cake often filled with buttercream or jam

Sauce Description

Crème Anglaise Vanilla sauce- classic accompaniment to soufflé

Coulis Fruit sauce made from fresh berries or other fruits

Fruit Syrup Cooked sugar-based juice. Use to garnish desserts.

Caramel Sauce Cook sugar and caramelize with butter

Butter-Scotch Sauce

Add vanilla and brown sugar to caramel recipe

Sabayon Fragile foam of egg yolks, sugar, and Marsala wine.

Pastry Creams Use as fillings for pastries like éclairs

Bavarian Cream Combine vanilla, gelatin, and whipped cream. Used for pastries.

Food presentation is an art, and good plate presentation results from careful attention to colors, shapes, textures, and arrangement of food on the plate.

Eat first with eyes (appearance) Then their nose (smell) Finally mouth (taste)

1. The Food Itself

2. Plate, Platter or dish as a whole

• Everything on the plate must be edible