COMBINING INGREDIENTS AND STRUCTURESLesson 21

Starter Activity

Recall methods of making – what are they?

Learning Outcomes KNOWThe effects of combining different ingredients and the interaction of foods

during preparation and cooking. UNDERSTANDThe importance of appropriate proportions on the structure, shape and

volume of mixtures BE ABLE TO... EXPLAIN methods of making and which recipes they relate to. UNDERSTAND how food structures are formed: solutions, suspensions,

emulsions, and gels. DISTINGUISH faults in bread , cake, pastry, scones and sauce making. MATCH finishing techniques to definitions DESCRIBE quality of manufacture key terminology

Lesson 1 Dips

Lesson 2 PRACTICAL

Dips

Lesson 3 Dips

Lesson 4 & 5 Safe storage

Lesson 6 Standard

components

Lesson 7 PRACTICAL Bread sticks

Lesson 8 & 9 Design exam

Questions

Lesson 10 Research

Techniques

Lesson 11 & 12Functions of

foods

Lesson 13 PRACTICAL Bread and

share

Lesson 14 Manufacturing

quality and CAD/CAM

Lesson 15 Equipment

Lesson 16 PRACTICAL

Cultural breads

Lesson 17 Prototypes and sensory testing

Lesson 18 Nutrition and healthy Eating

Lesson 19 Nutrition and healthy Eating

Lesson 20 PRACTICAL Pastry twist

development

Lesson 21 Combining ingredients

and structures

Lesson 22 Acids, alkaline and additives

Lesson 23 Labelling and

packagingLesson 24 SECE

Lesson 25 Technological

Developments - NANO

Lesson 26 & 27 PRACTICE

EXAM

What does the spec say?

select and combine foods/ingredients to achieve different textures, finishes, shapes, size and appearance;

understand how the following food structures are formed: solutions, suspensions, emulsions, and gels. Through practical activities, develop different types of salad dressings, sauces and cold desserts;

investigate, through product development, the use of different ingredients/quantities/methods of making;

demonstrate how accurate measurement, ratio and proportioning affect preparation, making and shaping of products to designated criteria to achieve acceptable outcomes;

investigate the adaptation of amounts in mixtures: cakes, pastry, sauces, bread, biscuits;

through experiment, investigation and product development understand the importance of using appropriate amounts and types of ingredients and processing techniques to meet designated criteria and tolerances;

The effects of combining different ingredients and the interaction of foods during preparation and cooking

The importance of appropriate proportions on the structure, shape and volume of mixtures

Methods of making

Rubbing in method

USED FOR - farmhouse fruit cake, raspberry buns, pastry and rock buns.

MIXING - fat rubbed into the flour RATIO - half fat and sugar to flour. High

proportion of liquid. RAISING AGENT – Chemical baking powder or self

raising flour. TEXTURE - dry, open, crumb.

SHORT CRUST PASTRY – ½ FAT TO FLOUR. E.g. 100g flour to 50g fat

FLAKY PASTRY – ¾ FAT TO FLOUR. E.g. 100g flour to 75g fat

CHOUX PASTRY – 1/3 FAT TO FLOUR . E.g.. 75g plain flour to 25g butter.

Creaming method

USED FOR – used for Victoria sandwich, Maderia cake, sponge buns, Dundee cake

MIXING – fat and sugar creamed together RATIO – 4/4/4/2. (100g marg /flour/sugar and 2

eggs RAISING AGENT – chemical self raising flour. Air

from creaming. TEXTURE - fine light, even

Melting method

USED FOR – gingerbread, flapjacks, brownies MIXING – fat melted with treacle or syrup or

honey and sugar RATIO – half or less fat to flour. High proportion of

sugar ingredients RAISING AGENT – chemical – bicarb soda TEXTURE - soft, moist, sticky.

Whisking Method

USED FOR – Swiss roll, sponge, sandwich cake. MIXING – eggs and sugar whisked together. RATIO - equal portions of sugar and flour to

weight of eggs ( e.g. 75g (3oz) plain flour, 75g (3oz) sugar, 3 eggs )

RAISING AGENT – air and steam from water in eggs TEXTURE – light, even, soft.

Structures of food

COLLOIDAL SYSTEM –The structure of some foods involves 2 parts which have to be held together e.g. Emulsifiers, gelatinisation, foams and gels.

SOLUTION When one ingredient becomes part of a liquid ingredient. This is not part of the colloidal system as the mixture dissolves!

Sugar in tea

SUSPENSION When a solid ingredient is mixed with a liquid but it does not disappear. It is suspended. But if making a sauce and heat is added GELATINISATION occurs.

White sauce, cheese sauce.

GELS A really thick viscous solution. A liquid held in a solid network.

Marmalade, jelly, jam

FOAMS Formed when air is mixed in a liquid . Bubbles of gas trapped in a liquid

Meringue nests, Whipped cream,ice creams

EMULSIONS Oily and watery liquids mixed together. Salad dressing, Mayonnaise, margarine, salad cream

1. Bread2. Cake3. Pastry4. Biscuit/ scone 5. Sauce

Faults

1. Faults in bread making

FAULT REASONS

SMALL and DENSE

1. Insufficient fermentation2. Too little water causes dough too stiff to allow

expansion3. Inactive yeast – not enough CO2 gas produced

Is HARD and COURSE in

texture

1. Dough has been over fermented – breakdown of gas pockets in dough due to increase in pressure from the CO2 gas. The gas pockets break down and release the gas to form large uneven holes.

NOT RISEN 1. Yeast has been killed before loaf has been baked.

2. Faults in cake making – select 3 and draw the result

FAULT REASONS

CLOSE, HEAVY TEXTURE

1. Insufficient raising agent was used2. Mixture too wet3. Overbeating after adding flour or liquid.

UNEVEN RISING 1. Tin placed unevenly near source of heat in oven

CRACKED TOP OR PEAK

1. Tin too small for mixture2. Oven too hot

SUNKEN CAKE 1. Too much raising agent – gluten overstretched and

then collapsed before had time to set2. Removing cake from oven before it was cooked

BURNT CRUST1. Oven too hot2. Cooked too long 3. Cake tin too thin

3. Faults in Pastry making

FAULT REASONS

TOO HARD and TOUGH

1. Ingredients were too warm.2. Over kneading and heavy handling. 3. Incorrect proportion of ingredients e.g. too much water in

shortcrust pastry, too little water in flaky pastry.4. Oven temperature too cool.

BLISTERED PASTRY

1. Uneven mixing of water.2. Oven set too high a temperature.3. Fats insufficiently and unevenly rubbed into the flour.

SHRUNK PASTRY DURING

COOKING

1. The pastry has been stretched during preparation and rolling.

FRAGILE AND CRUMBLY WHEN

COOKED

1. Too much fat.2. Over rubbing fat into flour.3. Too little flour.

4. Faults in Scone making

FAULT REASON

SPREAD and HAVE LOST SHAPE

1. Too soft a dough due to too much liquid.2. Incorrect kneading.

HEAVY and POORLY RISEN

1. Insufficient raising agent. 2. Insufficient liquid.3. Too heavy handling.4. Oven temperature too cool.5. Baked too low in oven.

ROUGH SURFACE after baking

1. Incorrect kneading.2. Rough handling.

5. Faults in Sauce making

FAULTS REASON

THIN SAUCE 1. Undercooked 2. Will have the flavour of raw starch –

gelatinisation has not occurred (about 95°C)

LUMPY SAUCE 1. Stirring or whisking of mixture too slow2. Too high a heat

TOO THICK SAUCE 1. Overcooked – the water has evaporated

Gelatinisation of starch

Starch particles will not dissolve in liquid The liquid must be HEATED so the particles will swell and

rupture. At 60°C liquid is ABSORBED by starch. The particles SOFTEN and SWELL to up to five times their

original size Heating continues to 80°C. The particles RUPTURE, releasing

starch. The mixture becomes THICK and VISCOUS. The starch has GELATINISED ( a gel has formed) When cool the gel SETS and the sauce becomes SOLID.

Making a QUALITY outcome – 1. CONSISTENCY 2. ACCURACY

Finishing techniques

Glazes – match up the glaze with the suitable food

BEATEN EGG

HONEY AND ORANGE SUGAR SYRUP

MILK

Pastry Glazes

1. SWEET PASTRY – brushed with milk or beaten egg white

2. SAVOURY PASTRY –brushed with milk or beaten egg and salt or egg wash ( equal quantities of egg yolk and water).

Savoury pastry - should have a GLOSSIER and DARKER BROWN glaze compared to sweet

Garnishes – For at least 1 in each section of garnishes state what food it could be used with.

FRUITS

OTHERS

HERBS

Decoration – Match the picture with the title

PIPING

FEATHERING

DUSTED ICING SUGARCHOCOLATE CURLS CHOCOLATE LEAVES

REDCURRANTS

Decorations for Pastry

TOP DECORATIONEDGE FINISHES

FLUTED PINCHED EDGE

ROPE PIECRUST LATTICE TOP

SPIRAL TOPFORKED EDGE

CUT OUT SHAPES

Toppings for bread - Match the picture with the title

FLOUR SESAME SEEDSPOPPY SEEDS CHOPPED NUTS

GRATED CHEESE

Finishing Techniques - The appearance of a food product is essential

PIPING: fresh cream, chocolate and mashed potato can be piped using bags and nozzles to create an attractive and professional design

BROWNING: uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated

GLAZING: a glaze is a smooth shiny coating which gives an attractive finish, e.g. jam can be warmed and used to cover a fruit flan.

EGG-WASH GLAZING: a mixture of milk and egg brushed onto pastry before cooking gives a shiny golden finish.

CHOCOLATE: chocolate swirls, grated chocolate and other chocolate shapes can add interest to a dessert.

ICINGS: different icings can add colour and texture to sweet baked products such as: butter cream, glace icing, fondant icing, fudge icing, etc. To create a professional finish.

Match the answer to the description

Quality of manufacture

TYPE OF CHECK WHAT IT IS

VISUAL CHECKS Samples tested for levels of bacteria.

ORGANOLEPTIC CHECK Samples are checked regularly to ensure accurate temperature control .

CHEMICAL CHECK Metal detectors are used at the packaging stage.

MICRO- BIOLOGICAL CHECK Weight tested at packaging stage.

WEIGHT CHECK Samples of final product tested for flavour, texture and aroma.

TEMPERATURE CHECK Some foods tested for acidity or alkalinity.

PH CHECK Raw ingredients checked for quality and colour.

METAL CHECK Samples tested to ensure they are contamination – free.

Review – Self assessment – R/A/G

Methods of making

Structures of foods

Faults Finishing Techniques

Quality of manufacture