Culinary Concepts Beverage Management Culinary Techniques Advanced Pastry Arts Basic Baking

Culinary Techniques Unit Objective Understand the different types of yeast breads and rolls and quick breads. Understanding how to store ingredients used in the bakery.

Culinary Techniques Terms and Definitions Terms and definitions related to this unit’s objectives are introduced as they apply throughout the unit.

Culinary Techniques Common Types of Basic Baking Ingredients a. Leavening agents Powdered chemicals Examples: Baking soda and baking powder Natural agents Examples: Dried or compressed yeast and steam

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) b. Flours Bread flour (milled hard wheat) All-purpose flour (milled hard and soft wheats) Pastry flour (milled soft wheat) Cake flour (milled, unenriched soft wheat) Whole wheat flour (milled whole, hard wheat kernels) Specialty flour (containing wheat and/or non- wheat flours

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) c. Solid fats and oils Solid fats Examples: Butter, margarine, shortening Vegetable oils Examples: Corn, canola

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) Objective 2 d. Eggs Whole Egg whites Egg yolks Egg substitutes e. Sweeteners Granulated sugar Powdered sugar Brown sugar Honey Molasses Corn syrup Maple syrup

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) f. Salt Fine Coarse g. Milk and other liquids Whole milk Reduced-fat milk (2%) Low-fat milk (1%) Non-fat (skim) milk

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) g. Milk and other liquids (cont.) Buttermilk Evaporated and condensed milk Water Fruit juices h. Flavoring agents Extracts Spices

Culinary Techniques Common Types of Basic Baking Ingredients (cont.) i. Flavoring agents (cont.) Herbs Seeds Chocolate or cocoa j. Coloring agents Artificial colorings Natural colorings

Culinary Techniques Basic Baking Ingredients and Their Functions a. Leavening agents To increase volume To improve grain and texture To add flavor b. Flours To provide structure To act as a binding and absorbing agent To affect shelf life

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) b. Flours (cont.) To add flavor To increase nutritional value (fortified flours) c. Fats, shortenings, and oils To increase tenderness To add richness To add flavor To increase shelf life

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) c. Fats, shortenings, and oils (cont.) To increase nutritional value To improve grain and texture d. Eggs To increase volume To add color (yolk) To increase nutritional value To add flavor

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) d. Eggs (cont.) To give structure To improve grain and texture e. Sugar and other sweeteners To promote growth of yeast To sweeten To promote browning To increase tenderness

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) e. Sugar and other sweeteners (cont.) To improve flavor To aid in crust coloring To increase shelf life To serve as base for icings and toppings

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) f. Salt To bring out desired flavor To strengthen gluten in flour To improve texture and grain To add flavor To give structure To control yeast action

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) g. Milk and other liquids To affect texture To increase nutritional value To affect shelf life To improve flavor To dissolve dry ingredients To make uniform blending possible To aid in leavening

Culinary Techniques Basic Baking Ingredients and Their Function (cont.) h. Flavoring materials To produce desired flavors To provide texture i. Coloring materials—To produce desired color j. Preservatives—To retard destructive organisms, spoilage, and staleness

Culinary Techniques Mixing Techniques Used in Baking a. Beating b. Blending c. Creaming d. Cutting in e. Folding f. Kneading

Culinary Techniques Mixing Techniques Used in Baking (cont.) g. Sifting h. Stirring i. Whipping

Culinary Techniques Factors that Influence Quality of Baked Products a. Temperature of ingredients b. Method of mixing ingredients c. Mixing time d. Baking pan e. Oven temperature

Culinary Techniques Common Types of Yeast Breads and Rolls a. Yeast breads White Whole wheat Rye Pumpernickel Caraway rye Cracked wheat Oat Multi-grain Ciabatta Focaccia Bagels

Culinary Techniques Common Types of Yeast Breads and Rolls (cont.) b. Yeast rolls Braided Butterflake Cloverleaf Crescent Single-knot Double-knot Pan Parker House

Culinary Techniques Steps for Using Yeast a. Add yeast to warm water. Note: The temperature must not exceed 110°F or the yeast organisms will be killed. b. Do not stir. c. Allow yeast to soak for 10 minutes. d. Stir until yeast is dissolved. e. Blend active dry yeast with dry ingredients.

Culinary Techniques f. Keep yeast at its best growing temperature range (between 80°F and 85°F) during the fermentation process. Steps for Using Yeast

Culinary Techniques Basic Methods of Mixing Yeast Dough a. Straight dough method b. Sponge dough method

Culinary Techniques Reasons for Mixing Yeast Dough a. Distributes ingredients uniformly b. Forms a smooth dough c. Distributes yeast cells evenly so that they will receive proper nutrition d. Develops the gluten in the dough

Culinary Techniques Production Stages for Yeast Bread and Roll Dough a. Assembling raw materials b. Weighing ingredients c. Mixing and kneading d. Fermenting e. Scaling f. Rounding g. Bench proofing h. Shaping i. Panning j. Pan proofing k. Baking l. Cooling

Culinary Techniques Finishing Touches for Yeast Breads a. For a shiny, golden crust, brush with egg or egg white and water mixture. b. Sprinkle herbs and spices on top of the butter. c. For a more tender crust, brush with milk. d. To add a crispiness to the crust, brush with water. e. Slice the top of the loaf about 1⁄4˝ deep down the center.

Culinary Techniques Standards of Quality for Yeast Breads and Rolls Objective 12 a. Appearance Shape should be characteristic of product Shape should be well proportioned Crust should be evenly browned and free from cracks or bulges Color should be characteristic of ingredients used and free of dark streaks

Culinary Techniques Standards of Quality for Yeast Breads and Rolls (cont.) Objective 12 b. Flavor Ingredients well-blended No bitterness or sourness c. Texture Moist and tender Free from doughiness or dryness

Culinary Techniques Standards of Quality for Yeast Breads and Rolls (cont.) d. Volume Should be lightweight in proportion to size e. Uniformity Uniform in size and shape Characteristic of type of product

Culinary Techniques Common Types of Quick Breads a. Muffins Muffins b. Biscuits c. Popovers d. Loaf breads e. Waffles f. Pancakes

Culinary Techniques Basic Methods of Mixing Quick Breads a. Biscuit method b. Creaming method c. Muffin (blending) method

Culinary Techniques Quick Bread Classifications a. Soft batter Pour batter Drop batter b. Roll-out dough Stiff dough Soft dough

Culinary Techniques Types of Quick Bread Finishes Objective 16 a. Icings b. Washes c. Syrup glazes d. Dry coatings

Culinary Techniques Standards of Quality for Biscuits Objective 17 a. Uniform in size with straight sides b. Twice the size of unbaked biscuits c. Golden brown, well-rounded shape d. Tops and bottoms free of yellow or brown spots e. Tender, moderately smooth crust free of excess flour

Culinary Techniques Standards of Quality for Biscuits (cont.) f. Flaky grain with medium-fine and even cells; pull apart in thin sheets g. Tender internal texture, slightly moist and light h. Pleasing flavor with no bitterness

Culinary Techniques Standards of Quality for Muffins and Breads a. Uniform well-rounded top, free of peaks and cracks; large in proportion to weight b. Uniform golden brown color c. Tender crust that is pebbly or slightly rough and shiny d. Tender, moist, and light internal texture; round even cells free of tunnels e. Pleasing flavor with no bitterness

Culinary Techniques Standards of Quality for Cornmeal Muffins and Corn Bread a. Uniform shape, no peaks, medium rim with slightly rounded top for muffins b. Uniform size for types being made c. Uniform golden brown color d. Slightly cracked and medium rough crust

Culinary Techniques Standards of Quality for Cornmeal Muffins and Corn Bread (cont.) Objective 19 e. Internal pale yellow color without large pieces of cornmeal f. Round, even cells with slightly open grain g. Crisp, tender, and slightly open texture h. Pleasing corn flavor, not rancid

Culinary Techniques Storage Requirements for Basic Baking Ingredients Objective 20 a. Leavening agents Unopened dry yeast will last up to 1 year in the cupboard; check the use-by date. Use opened jars of yeast within 6 months. Cake yeast should be used within 6 days if refrigerated or 6 weeks if frozen. Store baking powder and baking soda in the cupboard; observe use-by date.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) b. Flours Store flour at room temperature in airtight containers. Use flour within 8 months. Store whole grain or specialty flours in the refrigerator for up to 6 months. Flour may be stored in the freezer for up to 1 year.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) c. Liquids Fluid milk, buttermilk, and cream are stored in closed containers under refrigeration. Canned milk and nonfat dry milk in unopened containers may be held at room temperature for several months. Canned milk must be refrigerated after it has been opened.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) Objective 20 d. Fats, shortenings, and oils Store solid fats in the refrigerator for up to 2 months or in the freezer for 7-8 months. Keep solid fats tightly wrapped. Unopened shortening can be kept in the cupboard for up to 1 year. Keep opened shortening in a cool cupboard or in refrigerator for 4 to 5 months.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) Objective 20 d. Fats, shortenings, and oils (cont.) Store margarine in the refrigerator and observe the use-by date. Store vegetable oils in a cool, dry cupboard for 5-6 months. Other oils are more perishable; store in refrigerator after opening. Smell all opened oils before using to check for rancid aroma.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) e. Eggs Do not purchase cracked or broken eggs. Store shell eggs in the refrigerator in their carton for 3 to 5 weeks after the sell-by date. Egg yolks, whites, and dried eggs must be refrigerated in tightly covered containers. Store egg substitutes in the refrigerator for up to 10 days; use within 3 days once opened.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) Objective 20 f. Sugar and other sweeteners Store in a cool, dry place for up to 2 years. Use within 6-8 months after opening. g. Salt Store in an airtight container in a cool, dry place. Salt will keep indefinitely in dry storage.

Culinary Techniques Storage Requirements for Basic Baking Ingredients (cont.) Objective 20 h. Flavoring materials Replace spices once flavor has dissipated. Check labels for specific storage requirements.

Culinary Techniques Storage Methods for Unbaked Yeast Dough a. Short-term (12 hours to 2 weeks) Prepare dough according to recipe. Ferment dough. Make up into desired units. Refrigerate at 36°F to 38°F overnight. Note: Temperature must be low enough to retard yeast action. Remove from refrigerator, proof, and bake.

Culinary Techniques Storage Methods for Unbaked Yeast Dough (cont.) Objective 21 b. Long-term (2 to 4 weeks) Follow steps 1-3 of short-term storage method; then freeze individual units. After dough is frozen, wrap with moisture- and vapor-proof material and store until needed. Remove from freezer and thaw in refrigerator for 24 hours prior to baking. Remove from refrigerator, proof, and bake.

Culinary Techniques Storage Methods for Baked Breads and Rolls Objective 22 a. Short-term—Store in a closed cabinet at room temperature; suggested storage life is one week. b. Long-term—After rolls have been baked and cooled, wrap with a moisture- and vapor-proof material and freeze until needed.

Culinary Techniques Questions