Unit #6 Mixing Techniques.

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Presentation transcript:

Unit #6 Mixing Techniques

Learning Target List eight different ways to mix ingredients.

Mixing Ingredients Mixing: Combining two or more ingredients thoroughly so they blend. The terms mix, combine, and blend all refer to basic mixing.

Tools for Combining Foods Manual (By Hand): Electric: Spoons: Plastic Wooden Rubber Scrapers Wire Whisks Blender Food Processor Hand-Held Mixer Stand Mixer

“Blueberry Muffins” Demonstration

Specific Techniques Beat: Cream: Cut-In: Fold: Knead: Stir: Toss: To mix thoroughly and add air to foods. Cream: To beat ingredients until they are soft and creamy. Cut-In: To combine solid fats with dry ingredients to make small coarse pieces. Fold: To gently mix a light, fluffy mixture into a heavier one. Knead: To work dough to blend the ingredients and make it smooth and springy. Stir: To mix with a spoon or a wire whisk in a circular motion. Toss: To mix ingredients by tumbling them with tongs or a large spoon and fork. Whip: To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

“Mixing Techniques” Practice and Performance Assessment

Bibliography Kowtaluk, H. (2010). “Food for today.” Glencoe McGraw-Hill; New York.