© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 32: Baking All chefs should posses a degree of baking skills

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Yeast Breads Egyptians learned to capture yeast Wheat flour is the basis of most yeast- leavened products It has sufficient protein to trap and hold the gas produced by fermenting yeast

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure Assemble all tools, equipment, containers, and ingredients as you would any mise en place Combine and mix water and yeast Add balance of ingredients to the yeast mix, salt last Mix on low speed until dough forms Increase speed of mixer until a good dough forms

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure (continued) First fermentation, place dough in an oiled container, cover with damp towel and let rise to twice the size Punch the dough down and fold it over Divide the dough into pieces for a mold or pan Shape and proof again in the pans Brush or wash, bake until done

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Quality Evaluation Cool before slicing Look for smooth texture Pleasant aroma Good color Pleasant taste

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Yeast Fresh yeast should be kept refrigerated as it has a shelf life Active dry yeast should be kept cool and dry Instant dry All have different qualities and act differently in the baking process Always read the directions on the package

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Rubbed Dough Method Pie Crusts Combine the dry ingredients in a bowl and blend Rub the butter or shortening into the dry ingredients Add the liquid and blend into the dough Cool the dough before adding into pie pans Roll the dough to a consistent thickness and use a rolling pin to lift it into the pan Cover the pan, trimming off excess Dock the crust with a knife or special tool Double pan the crust and bake it in a preheated pan till the desired doneness Crust is now suitable for custard-type fillings Bake the pie till a knife inserted comes out clean Evaluate the quality

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Well Mixing Method Calls for dry and wet ingredients combined all at once Quick breads, muffins, crêpes, and cakes Method is to sift all the dry ingredients together Combine all the wet ingredients in another bowl Add the dry to the wet ingredients Mix briefly to produce a light, delicate texture Scale off into prepared pans Bake at the appropriate temperature Cool and evaluate the quality: appearance, flavor, texture

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pâte a Choux Made by combining flour, water, fat, and eggs Used for éclairs, creampuffs, profiteroles As per recipe, assemble all equipment and lay out your mis en place Bring the liquid and fat to a boil Add the dry ingredients all at once while stirring Cook till the ball comes away clean from the pan Remove the pan from the heat, and add the eggs in three stages, stirring each time until completely mixed

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pâte à Choux (continued) Pipe or scoop the dough onto parchment paper, allowing for rise in size Bake until puffed and dry and golden 375–400˚F (190–204˚C) Baked shells should be hollow and dry in the middle

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Creaming Method Creaming fat and sugar produces fine crumbs and dense texture Common mixing method Procedure is to: –Cream fat and sugar on medium speed to produce a light, fluffy mixture –Add the sifted ingredients on low speed and mix until smooth –Scale off the batter to a prepared pan and bake at the recommended temperature Insert a knife; if it comes out clean, it is cone

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Marbled Batters Remove part of a batter, add room-temperature melted chocolate Combine and blend completely Swirl the two batters together Bake NOTE: It might be easier to divide the lighter batter into two pans, then add and swirl the darker batter

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Custards The basis for many desserts Made by combining eggs, milk, sugar, and flavorings Bring cream/milk to a simmer Blend the eggs with the sugar Temper the eggs with the cream Add the mixture to the hot cream/milk While stirring, heat the mix until you achieve a safe temperature (165˚F) Strain the mix into a clean metal bowl, chill over an ice bath, stirring frequently Evaluation: perfectly smooth, delicious flavor, no clots or lumps, good vanilla taste without being overpowering

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Other custards Crème caramel, crème brûlée, flan, simple custards Pastry cream used as a base for Bavarian, French, Italian, and dessert soufflés Ice cream, starts with a pastry cream Method for Bavarian: –Combine a vanilla sauce with bloomed, heated gelatin –Fold in whipped cream, apply and chill by molding or freezing

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Mousse Can be a signature dessert Does not usually rely on gelatin as a stabilizer Prepare the flavoring ingredients and cool Heat yolks and sugar to 110˚F (43˚C) Beat whites to a soft peak with some of the sugar Fold the whites into the yolk mixture Fold the flavoring ingredients into the egg mixture Fold in the whipped cream Evaluate the flavor base; if it is correct, move mousse into a holding container or into individual molds It is recommended to use pasteurized eggs

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Dessert Sauces Besides vanilla, there is chocolate, fruit sauces, caramel These can be spooned, drizzled, ladled, or puddled or pooled for desserts They add a complimentary flavor, color, and sometimes texture

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Chocolate Glaze or Sauce Pour heated cream over shaved or cut chocolate in a bowl Let cream melt chocolate Evaluate the mixture (ganache) It should be smooth, shiny, and dense This can be used as a glaze, filling, or a layer

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. General Guidelines for Assembling a Cake Prepare all the components, including the tools, stands, and holding containers Cut the cake into layers Moisten the layers with simple syrup or sweet liquor

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Guidelines for Assembling a Cake (continued) Fill each layer, spreading evenly, and then top the layers When assembled, frost the top, then the sides This should be done on a wheel, then removed to a suitable serving dish

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Guidelines for Assembling a Cake (continued)