1. Combining ingredients and structures
Lesson 21

2. Starter Activity
Recall methods of making – what are they?

3. Learning Outcomes KNOW
The effects of combining different ingredients and the interaction of foods during preparation and cooking.
UNDERSTAND
The importance of appropriate proportions on the structure, shape and volume of mixtures
BE ABLE TO...
EXPLAIN methods of making and which recipes they relate to.
UNDERSTAND how food structures are formed: solutions, suspensions, emulsions, and gels.
DISTINGUISH faults in bread , cake, pastry, scones and sauce making.
MATCH finishing techniques to definitions
DESCRIBE quality of manufacture key terminology

4. Lesson 21 Combining ingredients and structures
Lesson 1 Dips
Lesson 13 PRACTICAL Bread and share
Lesson 14 Manufacturing quality and CAD/CAM
Lesson 23 Labelling and packaging
Lesson 24 SECE
Lesson 2 PRACTICAL Dips
Lesson 11 & 12
Functions of foods
Lesson 15 Equipment
Lesson 22 Acids, alkaline and additives
Lesson 25 Technological Developments - NANO
Lesson 3 Dips
Lesson 10 Research Techniques
Lesson 16 PRACTICAL Cultural breads
Lesson 21 Combining ingredients and structures
Lesson 26 & 27 PRACTICE EXAM
Lesson 4 & 5 Safe storage
Lesson 8 & 9 Design exam Questions
Lesson 17 Prototypes and sensory testing
Lesson 20 PRACTICAL Pastry twist development
Lesson 6 Standard components
Lesson 7 PRACTICAL Bread sticks
Lesson 18 Nutrition and healthy Eating
Lesson 19 Nutrition and healthy Eating

5. What does the spec say?
The effects of combining different ingredients and the interaction of foods during preparation and cooking
The importance of appropriate proportions on the structure, shape and volume of mixtures
select and combine foods/ingredients to achieve different textures, finishes, shapes, size and appearance;
understand how the following food structures are formed: solutions, suspensions, emulsions, and gels. Through practical activities, develop different types of salad dressings, sauces and cold desserts;
investigate, through product development, the use of different ingredients/quantities/methods of making;
demonstrate how accurate measurement, ratio and proportioning affect preparation, making and shaping of products to designated criteria to achieve acceptable outcomes;
investigate the adaptation of amounts in mixtures: cakes, pastry, sauces, bread, biscuits;
through experiment, investigation and product development understand the importance of using appropriate amounts and types of ingredients and processing techniques to meet designated criteria and tolerances;

6. Methods of making

7. Rubbing in method
USED FOR - farmhouse fruit cake, raspberry buns, pastry and rock buns.
MIXING - fat rubbed into the flour
RATIO - half fat and sugar to flour. High proportion of liquid.
RAISING AGENT – Chemical baking powder or self raising flour.
TEXTURE - dry, open, crumb.
SHORT CRUST PASTRY – ½ FAT TO FLOUR. E.g. 100g flour to 50g fat
FLAKY PASTRY – ¾ FAT TO FLOUR. E.g. 100g flour to 75g fat
CHOUX PASTRY – 1/3 FAT TO FLOUR . E.g.. 75g plain flour to 25g butter.

8. Creaming method
USED FOR – used for Victoria sandwich, Maderia cake, sponge buns, Dundee cake
MIXING – fat and sugar creamed together
RATIO – 4/4/4/2. (100g marg /flour/sugar and 2 eggs
RAISING AGENT – chemical self raising flour. Air from creaming.
TEXTURE - fine light, even

9. Melting method USED FOR – gingerbread, flapjacks, brownies
MIXING – fat melted with treacle or syrup or honey and sugar
RATIO – half or less fat to flour. High proportion of sugar ingredients
RAISING AGENT – chemical – bicarb soda
TEXTURE - soft, moist, sticky.

10. Whisking Method USED FOR – Swiss roll, sponge, sandwich cake.
MIXING – eggs and sugar whisked together.
RATIO - equal portions of sugar and flour to weight of eggs ( e.g. 75g (3oz) plain flour, 75g (3oz) sugar, 3 eggs )
RAISING AGENT – air and steam from water in eggs
TEXTURE – light, even, soft.

11. Structures of food

12. COLLOIDAL SYSTEM –The structure of some foods involves 2 parts which have to be held together e.g. Emulsifiers, gelatinisation, foams and gels.
SOLUTION
When one ingredient becomes part of a liquid ingredient. This is not part of the colloidal system as the mixture dissolves!
Sugar in tea
SUSPENSION
When a solid ingredient is mixed with a liquid but it does not disappear. It is suspended. But if making a sauce and heat is added GELATINISATION occurs.
White sauce, cheese sauce.
GELS
A really thick viscous solution. A liquid held in a solid network.
Marmalade, jelly, jam
FOAMS
Formed when air is mixed in a liquid . Bubbles of gas trapped in a liquid
Meringue nests, Whipped cream,ice creams
EMULSIONS
Oily and watery liquids mixed together.
Salad dressing, Mayonnaise, margarine, salad cream

13. Faults
Bread
Cake
Pastry
Biscuit/ scone
Sauce

14. Is HARD and COURSE in texture
1. Faults in bread making
FAULT
REASONS
SMALL and DENSE
Insufficient fermentation
Too little water causes dough too stiff to allow expansion
Inactive yeast – not enough CO2 gas produced
Is HARD and COURSE in texture
Dough has been over fermented – breakdown of gas pockets in dough due to increase in pressure from the CO2 gas. The gas pockets break down and release the gas to form large uneven holes.
NOT RISEN
Yeast has been killed before loaf has been baked.

15. 2. Faults in cake making – select 3 and draw the result
REASONS
CLOSE, HEAVY TEXTURE
Insufficient raising agent was used
Mixture too wet
Overbeating after adding flour or liquid.
UNEVEN RISING
Tin placed unevenly near source of heat in oven
CRACKED TOP OR PEAK
Tin too small for mixture
Oven too hot
SUNKEN CAKE
Too much raising agent – gluten overstretched and then collapsed before had time to set
Removing cake from oven before it was cooked
BURNT CRUST
Cooked too long
Cake tin too thin

16. 3. Faults in Pastry making
REASONS
TOO HARD and TOUGH
Ingredients were too warm.
Over kneading and heavy handling.
Incorrect proportion of ingredients e.g. too much water in shortcrust pastry, too little water in flaky pastry.
Oven temperature too cool.
BLISTERED PASTRY
Uneven mixing of water.
Oven set too high a temperature.
Fats insufficiently and unevenly rubbed into the flour.
SHRUNK PASTRY DURING COOKING
The pastry has been stretched during preparation and rolling.
FRAGILE AND CRUMBLY WHEN COOKED
Too much fat.
Over rubbing fat into flour.
Too little flour.

17. SPREAD and HAVE LOST SHAPE ROUGH SURFACE after baking
4. Faults in Scone making
FAULT
REASON
SPREAD and HAVE LOST SHAPE
Too soft a dough due to too much liquid.
Incorrect kneading.
HEAVY and POORLY RISEN
Insufficient raising agent.
Insufficient liquid.
Too heavy handling.
Oven temperature too cool.
Baked too low in oven.
ROUGH SURFACE after baking
Rough handling.

18. 5. Faults in Sauce making FAULTS REASON THIN SAUCE Undercooked
Will have the flavour of raw starch – gelatinisation has not occurred (about 95°C)
LUMPY SAUCE
Stirring or whisking of mixture too slow
Too high a heat
TOO THICK SAUCE
Overcooked – the water has evaporated

19. Gelatinisation of starch
Starch particles will not dissolve in liquid
The liquid must be HEATED so the particles will swell and rupture.
At 60°C liquid is ABSORBED by starch.
The particles SOFTEN and SWELL to up to five times their original size
Heating continues to 80°C. The particles RUPTURE, releasing starch.
The mixture becomes THICK and VISCOUS.
The starch has GELATINISED ( a gel has formed)
When cool the gel SETS and the sauce becomes SOLID.

20. Finishing techniques
Making a QUALITY outcome –
CONSISTENCY
ACCURACY

21. Glazes – match up the glaze with the suitable food
BEATEN EGG
MILK
HONEY AND ORANGE
SUGAR SYRUP

22. Pastry Glazes SWEET PASTRY – brushed with milk or beaten egg white
SAVOURY PASTRY –brushed with milk or beaten egg and salt or egg wash ( equal quantities of egg yolk and water).
Savoury pastry - should have a GLOSSIER and DARKER BROWN glaze compared to sweet

23. Garnishes – For at least 1 in each section of garnishes state what food it could be used with.
HERBS
OTHERS
FRUITS

24. Decoration – Match the picture with the title
REDCURRANTS
DUSTED ICING SUGAR
PIPING
CHOCOLATE CURLS
CHOCOLATE LEAVES
FEATHERING

25. Decorations for Pastry
ROPE PIECRUST
LATTICE TOP
EDGE FINISHES
SPIRAL TOP
TOP DECORATION
FORKED EDGE
FLUTED PINCHED EDGE
CUT OUT SHAPES

26. Toppings for bread - Match the picture with the title
POPPY SEEDS
CHOPPED NUTS
FLOUR
SESAME SEEDS
GRATED CHEESE

27. Finishing Techniques - The appearance of a food product is essential
PIPING: fresh cream, chocolate and mashed potato can be piped using bags and nozzles to create an attractive and professional design
BROWNING: uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated
GLAZING: a glaze is a smooth shiny coating which gives an attractive finish, e.g. jam can be warmed and used to cover a fruit flan.
EGG-WASH GLAZING: a mixture of milk and egg brushed onto pastry before cooking gives a shiny golden finish.
CHOCOLATE: chocolate swirls, grated chocolate and other chocolate shapes can add interest to a dessert.
ICINGS: different icings can add colour and texture to sweet baked products such as: butter cream, glace icing, fondant icing, fudge icing, etc. To create a professional finish.

28. Quality of manufacture
Match the answer to the description

29. MICRO- BIOLOGICAL CHECK
TYPE OF CHECK
WHAT IT IS
VISUAL CHECKS
Samples tested for levels of bacteria.
ORGANOLEPTIC CHECK
Samples are checked regularly to ensure accurate temperature control .
CHEMICAL CHECK
Metal detectors are used at the packaging stage.
MICRO- BIOLOGICAL CHECK
Weight tested at packaging stage.
WEIGHT CHECK
Samples of final product tested for flavour, texture and aroma.
TEMPERATURE CHECK
Some foods tested for acidity or alkalinity.
PH CHECK
Raw ingredients checked for quality and colour.
METAL CHECK
Samples tested to ensure they are contamination – free.

30. Review – Self assessment – R/A/G
Methods of making
Structures of foods
Faults
Finishing Techniques
Quality of manufacture