American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Two Unit 4 Sweetening.

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Presentation transcript:

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Two Unit 4 Sweetening Agents, Fat and Oil, and Eggs

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Discuss the different types of sugars and their functions Identify the different levels of sweetness in sugars Describe the carmelization of sugars Identify the baking properties of fats and oils in baked goods Select the best fat or oil for a recipe Describe how to purchase, store, and use eggs in baked goods

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: Carmelization Crystallization Emulsification Fructose Glucose Hydrogenated oil Invertion Lactose Maltose

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sweetening Agents Granulated/Powdered sugars Sugar substitutes Other sweeteners Molasses Maple sugar Honey Lactose Maltose Corn syrup

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Granulated/Powdered Sugars Most sugars are processed from sugar cane and sugar beets Sugar has been important in history Granulated sugar crystal sizes: Standard Extra fine Powdered sugar: Mixed with 3% cornstarch Sifted into 4X, 6X, or 10X

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Granulated/Powdered Sugars (continued) Brown sugar Made by spraying molasses onto granulated sugar Light and dark varieties Other granulated sugars: Turbinado sugar Muscovado sugar Baker’s special sugar

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sugar Substitutes Saccharin Aspartame Acesulfame potassium Sucralose Various blends

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Other Sweetening Agents Molasses Unsulphured Sulphured Blackstrap Maple sugar Honey Lactose (milk sugar) Maltose Corn syrup

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Relative Sweetness Types of SugarRelative Sweetness Sugar (cane or beet)100 Invert sugar130 Corn syrup60 Lactose15

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Fats and Oils Essential nutrients in both human and animal diets Important properties: Most concentrated source of energy of any foodstuff Better heat transfer than water Enhance browning in baked goods Retain moisture through emulsification Enhance flavor

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Fats and Oils (continued) Animal origin: Lard Tallow Butter Vegetable origin: Cottonseed oil Soybean oil Corn oil Palm oil Sunflower oil Sesame oil Peanut oil Olive oil

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Fats and Oils (continued) Hydrogenated oils (solidified oils): Frying shortening Pastry shortening Cake and icing shortening Margarine Properties of fats and oils Emulsification Shortening

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Eggs Important properties: Leaven Emulsify Build structure Tenderize Add moisture Impart flavor/color Must be kept refrigerated

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Eggs (continued) Frozen egg products: Whole eggs Egg whites Egg yolks Powdered egg products Whole eggs Egg whites

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Sugars are naturally occurring sweeteners in all fruits and vegetables Sugars not only add taste, but help to retain moisture in baked goods (increasing shelf life) Other sweeteners include molasses, maple sugar, honey, lactose (milk sugar), maltose, and corn syrup Fats and oils are essential nutrients in our diets, providing a significant energy source Fats and oils can emulsify and provide shortening of baked goods Eggs contain both protein and fats, which can be used to leaven, emulsify, build structure, tenderize, add moisture, and impart flavor/color

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Review of different types of granulated sugars Carmelization of sugar Sugars ability to retain moisture Review of different types of sugar substitutes Review of other sweeteners Carmelization of lactose Review of different types of fats and oils Emulsification Review of different types of egg products

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Ingredients Pans/bowls (as needed) Whips