American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Two Unit 5 Specialty Ingredients

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Evaluate the qualities of nuts, spices, and dried fruits Describe how to store nuts, spices, and dried fruits Identify nuts and spices by color, aroma, and taste Describe the market forms of nuts, spices, and dried fruits Describe how and when to use emulsions and extracts

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Blanched Emulsions Extracts Flavoring compounds Gums Marzipan Nuts

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Nuts Nuts are generally purchased in bulk, most need to be toasted prior to use to bring out the flavor Available as: Shelled Whole Halves Sliced Chopped Ground Paste Oils Storage requirements: Sealed Cool, dry place Do not store in paper bags

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Varieties of Nuts Almonds Brazil nut Cashew Chestnut Coconut Hazelnut (Filbert) Macadamia nut Peanut Pecan Pine nut Pistachio Walnut

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Spices Spices are generally purchased in bulk Available as: Whole Ground Storage requirements: Sealed Cool, dry place Keep away from heat and light Rotate stock

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Varieties of Spices Allspice Anise Caraway Cardamom Cinnamon Clove Ginger Nutmeg/Mace

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Varieties of Seeds Poppy seeds Sesame seeds

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Flavorings / Emulsions / Compounds Extracts and emulsions are used to impart aroma and taste Extracts are a solution of oil and alcohol Common extracts include: Vanilla Lemon Orange Almond Emulsions are essential oils and vegetable gums Compounds are generally concentrated fruit purées

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Candied / Dried Fruit Taste profile more similar to original fruit Concentrated flavor available year-round Candied fruit involves cooking in a sugar solution and crystallizing the fruit Storage requirements: Sealed Cool, dry place No moisture

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Specialty ingredients create unique flavor and texture profiles in baked goods Nuts are a common ingredient in baked goods, with most nuts needing toasting to impart flavor Spices add flavor and individuality to baked goods Extracts, emulsions, and compounds add flavorful aromas and tastes Candied and dried fruits provide flavor and texture to baked goods

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Hands-on review of nuts Hands-on review of spices Hands-on review of seeds Hands-on review of dried/candied fruits Making of coconut candy

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Ingredients Pans and bowls (as necessary)