on baking© 2005 pearson education, inc. labensky et al. upper saddle river, new jersey 07458...
TRANSCRIPT
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Chapter 3
Principles of Baking
Principles of Baking
• This brief chapter introduces the student to the scientific basis for what takes place in the bakeshop.
• Concepts and vocabulary presented here are used and expanded upon throughout the text.
• Understanding the science of mixing fat, flour and water to make a finished product makes for a well-rounded professional.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Mixing
• Once ingredients are measured all baked goods must be mixed.
• Mixing distributes ingredients evenly and helps form gluten and aerates the dough.
• Doughs have low water content.
• Batters generally contain more liquids, fat and sugar than doughs.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Mixing
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Cooking Methods
• Dry-heat cooking uses air or fat and is the principal method to cook:– batter – dough
• Moist heat uses water or steam for cooking:– fruits– tenderizing foods– reducing liquids
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Cooking Methods
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
The Baking Process
• Batters and dough pass through 9 stages during the baking process:– Gasses form– Gasses are trapped– Starches gelatinize– Proteins coagulate– Fats melt– Water evaporates– Sugars caramelize– Carryover baking– Staling
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
NSF Rating
• National Sanitation Foundation, or NSF, sets standards for tools, cookware and equipment, requiring:– Easily cleanable equipment
– Food contact surfaces nontoxic, nonabsorbent, corrosion resistant, nonreactive and smooth
– Internal corners rounded and smooth; external corners smooth and sealed
– Coating nontoxic, easily cleaned, resist chipping
– Waste and waste liquids must be easily removed
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Tools and Equipment
• Hand tools aid in cutting, moving or combining foods
• They have few, if any, moving parts– Spatulas– Dough scrapers– Whisks – Tongs– Cutters
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Tools and Equipment
• Other equipment used in the bakeshop:– Graters– Pastry brushes– Rolling pins
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Tools and Equipment
• Knives should be easily sharpened, well constructed, comfortable and balanced.
• Metals used for knives are:– Carbon steel– Stainless steel– High-carbon stainless steel– Ceramic
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Tools and Equipment
• Shapes are:– French, or chef’s– Utility– Paring– Bread/cake– Lame or bread slasher
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Measuring and Pouring Devices
• Precise measuring is critical in the bakeshop.• Measurement may be based upon weight or
volume. Tools are:– Scales
– Cups and spoons
– Ladles
– Portion scoops
– Thermometers
– Timers
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Cookware and Bakeware
• The most versatile materials are copper, aluminum and stainless steel. Cookware: – Pots
– Pans
• Bakeware shapes or holds batters:– Sheet pans
– Hotel pans
– Tart pans
– Cake pans
– Molds
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Strainers and Sieves
• Aerate dry ingredients or drain cooked foods– China cap– Skimmer and spider– Cheesecloth– Food mill and flour sifter
• Decorating and finishing tools decorate cakes and pastries– Pastry bags– Dispensing tips for the pastry bags– Cake combs
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Processing Equipment
• Electrical and nonelectrical devices to chop, puree, slice, grind or mix– Slicers– Mandoline– Food processor– Blender– Immersion blender– Mixer– Juicer
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Heavy Equipment
• Ovens are enclosed spaces where food is cooked by hot air– Wood burning– Microwave– Cook stoves– Broiler, salamander and blowtorch are used for
top browning– Deep-fat fryers are for doughnuts– Proof boxes store dough before baking
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Heavy Equipment
• Refrigerators and freezers store foods at low temperatures.
• Sheeters roll dough
• Dishwashers clean bakeware and cookware.
• Work surfaces are usually stainless steel; storage takes place in high-density plastic.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Safety Equipment
• Should consist of:– Fire extinguishers– Ventilation systems– First-aid kits
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Professional Bakeshop
• The task of baking is divided into four stages:– Measuring and mixing of ingredients– Makeup of the product before baking– Baking– Final assembly
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458