Ratios for Baking and Pastry. Ratios allow us to: Memorize basic recipes Scale recipes up or down quickly and accurately Provide a backbone for flavor.

Slides:



Advertisements
Similar presentations
Quick Breads By Kelsey Consiglio P. 2.
Advertisements

Courtesy of JC-net Can you name this utensil?. Courtesy of JC-net It is used in the kitchen.
Quick Breads.
Simona Dragounová. Roast Sirloin Bohemian Style Ingredients: 1kg beef, 50g butter, 40g parsley, 40g carrot, 60g celery, 60g onion, 60g fat, 250ml whipped.
The Bakeshop Continued Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing.
The Science of Baking….
Chapter 12: Chemical Quantities Section 12.2: Using Moles.
Intro to Foods and Nutrition.   Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and.
Healthy eating project!!! By: Efrain Saldaña Quentin Middletin Daniel Steelman.
Bakeshop Production BASIC PRINCIPLES AND INGREDIENTS.
Hands on Experiment Alycia Scarpelli. Goals Students will explore characteristics of various forms of measurement. Students will discover and apply relationships.
What is rationing? Rationing was introduced to Britain in 1940 and finished in each person could buy only a fixed amount of certain foods each week.
Objective: Explain the effects of different baking ingredients.
Jalapeño Bagels Vocabulary.
Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.
Apple Pie. First you make dough 150 g flour 1 spoon fat 1 egg 1 egg yolk salt 1 ¼ water Roll out the dough·
How to make apple pie Prepared by Anastasiya Samoylovych Anastasiya Samoylovych.
When cooking or baking, how do you make changes to the amount of ingredients a recipe calls for without making the food taste differently? For example:
© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Oldbury Wells Vegetable Soup.
Simple Proportions of one ingredient to another.
Pastry Chapter 19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Chapters  Chapter 14 – Recipe Size Conversion  Chapter 15 - Kitchen Ratios  Baker’s Math.
CUL801: PASTRY In your Culinary Journal: What is your favourite type of pie and why? Do you think making pie crust would be easy or difficult? Why?
Following a Recipe The do’s and don’ts! Original Author Unknown Modified By: CTAE Resource Network.
Pastry Preparation Chapter 24.
 How do you make pastry (pie crust) light and flakey?
Numbers Ratios.
Chicken & Noodles Homemade of Course!. Ingredients 1 chicken 1 onion 1 T dried parsley 2 quarts water 1 stalk celery 1 carrot 2 T chicken base ½ t poultry.
P I E S By: Miss Hine. Pie Begins with Pastry Pastry: The dough used to make piecrusts Used for dessert pies or meat pies.
Measurements and Equivalents. Recipe Basics Recipe Adjustments.
1.Sieve flour and salt together 2.Rub the fat into the flour 3.Add in the cold water Pastry Making © PDST Home Economics.
 Eden Lynch.  Apple Pie Filling (Original Recipe)  6 lbs Frozen Apples, thawed, drained  8 oz Sugar  8 oz Brown Sugar  2 tsp Cinnamon  5 oz Cornstarch.
What Makes a Good Pizza? The Important Components to Pizza Crust.
© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Bread.
+ Chocolate Chip Cookies Diamond Britton. + Recipe (2 dozen) 1 teaspoon baking soda 1 teaspoon vanilla extract 1 large egg 1 cup flour 1 teaspoon salt.
Pastry. 1. Flaky Pie Dough Fat is cut into flour until they are about pea size. Water is added, the flour will absorb water and develop some gluten. When.
Stocks. What are stocks? Liquids that form the foundation of sauces and soup Commercial stock base Powdered or concentrated form – base Check ingredients.
FOOD, FOOD, GLORIOUS FOOD!! Notes 3/21. Food Review Chicken Hamburger Chips French fries Candy Chocolate Spaghetti.
Preparing Cakes, Cookies, and Pastry. Lesson Objectives Improve the quality of nutrition content of cakes, cookies, and pastry served to students. Improved.
Chapter 24 Using Recipes.
Pies Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pie Dough Basics Flour. Vegetable Shortening. Water. Salt.
Cookies Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Crisp Cookies Low moisture and high in sugar. Spread during cooking.
Cakes, Pastries, and Desserts
Pies and Pastries. Ingredients Flour Provides structure. Excess gluten can cause toughness! Fat Moistness, tenderness, smooth mouth feel, flavor Salt.
Yeast Breads.  Use a scale to measure ingredients whenever possible.  Scales give a more accurate measurement, giving a more consistent outcome Scale.
Do Now: Quick Bread Pre- Test.  0:0  1: 1-4  2: 5-8  3: 9-12.
Baking Ingredients Jeopardy
Sprandel - FACS.   Quick Breads & Yeast Breads  Cookies  Cakes  Pie and Pastry  Candy & Chocolate Types of Baked Goods.
II SEM BAKERY PRACTICAL 4
CAKES.
Chicken & Dumplings.
Puff pastry Steven Luong.
Quick Breads Ingredients and Their Functions
Do Now: Quick Bread Pre- Test
II SEM BAKERY PRACTICAL 1
COOKING TERMS.
Discovering Foods Chapter 42 Page – 340
Fall foods Bon Appetit!.
Week 2 Stocks – Sauces - Roux.
Cooking Terms CCA.
Altering the yield Why ? To change the quantity.
Cookie Chemistry Ms. Chang.
Cheese and onion triangles
Yeast Bread.
Pies and Pastries.
Stoichiometry The mathematics of chemical equations.
Oldbury Wells Vegetable Soup
Quick Breads Culinary Arts.
Pies.
Presentation transcript:

Ratios for Baking and Pastry

Ratios allow us to: Memorize basic recipes Scale recipes up or down quickly and accurately Provide a backbone for flavor alteration

Examples of Ratios for Baking Cookie Dough 1 part sugar 2 parts fat 3 parts flour

Practice Questions Cookie dough is 1 part sugar, 2 parts fat and 3 parts flour: *If the total amount needed is KNOWN: you find the amount per part by dividing the total quantity to be made by the total number of parts. Example: 1. If you need 12 lb. of dough, how much flour do you need? 12 lbs./6 total parts = 2 lbs. per part  2 lbs. per part x 3 parts flour = 6 lb. flour

Practice Questions Cookie dough is 1 part sugar, 2 parts fat and 3 parts flour: *If the total amount needed is UNKNOWN: you find the amount per part by dividing the amount that you know by the number of parts it represents. Example: If you have 3 lb. of sugar, how much dough can you make? 3 lbs. sugar/ 1 part = 3 lbs. per part 6 total parts x 3 lbs per part  18 lbs. of dough

Another example Pie Dough 3 parts flour 2 parts fat 1 part water

Practice Questions Pie dough is 3 parts flour, 2 parts fat and 1 part water: *If the total amount needed is KNOWN: you find the amount per part by dividing the total quantity to be made by the total number of parts. Example: 1. You need 18 lb. of pie dough, how much flour do you need? 18 lbs./6 total parts = 3 lbs. per part  3 lbs. per part x 3 parts = 9 lbs. flour

Practice Questions Pie dough is 3 parts flour, 2 parts fat and 1 part water: *If the total amount needed is UNKNOWN: you find the amount per part by dividing the amount that you know by the number of parts it represents. Example: 1.If you have 6 lbs. of fat, how much dough can you make? 6 lbs. fat / 2 = 3 lbs. per part 3 lbs per part x 6 total parts  18 lbs. of dough can be made

A Cooking Example: Mirepoix 2 parts onion 1 part celery 1 part carrot

Practice Questions Mirepoix is 2 parts onion, 1 part celery, 1 part carrot 1. If 80 lbs. of mirepoix is needed, how much onion needs to be cut? 80 lbs./4 total parts  20 lbs per part 20 lbs. per part x 2 parts onion = 40 lbs. onion