chapter 5 mise en place. copyright ©2009 by pearson education, inc. upper saddle river, new jersey...
TRANSCRIPT
Chapter 5
Mise en Place
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Formulas and Recipes
• Mise en place, or “put in place,” means having everything in place necessary for the successful preparation of the meal.
• Bakeshop formulas must be followed carefully and completely.
• Proper planning, reading a formula carefully before cooking, preparing equipment all ensure the best results.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Methods for Measuring
• Measuring ingredients is extremely important and is done in three ways:– By weight also called scaling– By volume, considered less accurate than scaling
except when measuring water– By count
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Measurement Systems
• Can be U.S. or metric
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Formula Conversions
• Yield is the amount produced by a formula expressed in total weight, volume or number of units.
• Scale up or down increases (decreases) a recipe or formula mathematically.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Converting Total Yield
• Two step processNew Yield
Old Yield = Conversion Factor (C.F.)
Old Quantity x C.F. = New Quantity
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Example of Converting Total Yield
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Converting Portion Size
• Find a common denominator for the new and old formula; ounces, grams, cups or servings can be used
No. of Portions x Portion Size = Total (old) Yield
Desired Portions x Desired portions size = Total (new) YieldNew YieldOld Yield = Conversion Factor (C.F.)Multiply each ingredient quantity by C.F.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Conversion Considerations
• Additional problems can arise when making changes to yield. Keep in mind the following:– Equipment should be considered when scaling.– Evaporation may not be the same Formula errors may
be exaggerated when a formula is scaled.– All things being equal, cooking times will not change
when making a larger batch.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Baker’s Percentage
• A system for measuring ingredients in a formula by expressing them as a percentage of the total weight of the flour
• At a glance, baker can compare formulas
• Flour (or a total of the weight of all flours in the formula) equals 100%
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Sample Baker’s Percentage Formula
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Converting with Baker’s Percentage
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Knife Skills
• Basic knife skills are the backbone of techniques in a professional kitchen– Focus on the task at hand
– Use the correct knife
– Cut away from yourself
– Cut on a cutting board
– Keep knives sharp
– Hold point down, parallel and close to the leg
– Don’t attempt to catch a falling knife
– Never leave a knife in a sink of water
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Preparing Ingredients
• Removing water and salt clarifies butter and renders it more stable with a longer shelf life.
• Toasting nuts and spices before using them brings out flavor, browns the food, makes it crispier and crunchier.
• Blanching nuts removes bitter skins• Finely ground nuts can be substituted for some or all of
the wheat flour in recipes.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Preparing to Bake
• Ingredients are often flavored before use in the bakeshop.
• Steeping soaks dry ingredients in a liquid to infuse its flavor in the liquid
• Dry fruits remain tender if soaked overnight before use, known as conditioning
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Preparing to Bake
• Blanching, or parcooking, is immersion in boiling salted water and removes bitterness, preserves color, softens and shortens final cook time.
• Ice baths, consisting of ice and water, quickly cool food for safe, sanitary storage under refrigeration.