1. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Chapter 3 Principles of Baking

2. This brief chapter introduces the student to the scientific basis for what takes place in the bakeshop. Concepts and vocabulary presented here are used and expanded upon throughout the text. Understanding the science of mixing fat, flour and water to make a finished product makes for a well- rounded professional. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

3. Mixing Once ingredients are measured all baked goods must be mixed. Mixing distributes ingredients evenly and helps form gluten and aerates the dough. Doughs have low water content. Batters generally contain more liquids, fat and sugar than doughs. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

4. Mixing On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

5. Cooking Methods Dry-heat cooking uses air or fat and is the principal method to cook: –batter –dough Moist heat uses water or steam for cooking: –fruits –tenderizing foods –reducing liquids On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

6. Cooking Methods On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

7. The Baking Process Batters and dough pass through 9 stages during the baking process: –Gasses form –Gasses are trapped –Starches gelatinize –Proteins coagulate –Fats melt –Water evaporates –Sugars caramelize –Carryover baking –Staling On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

8. NSF Rating National Sanitation Foundation, or NSF, sets standards for tools, cookware and equipment, requiring: –Easily cleanable equipment –Food contact surfaces nontoxic, nonabsorbent, corrosion resistant, nonreactive and smooth –Internal corners rounded and smooth; external corners smooth and sealed –Coating nontoxic, easily cleaned, resist chipping –Waste and waste liquids must be easily removed On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

9. Tools and Equipment Hand tools aid in cutting, moving or combining foods They have few, if any, moving parts –Spatulas –Dough scrapers –Whisks –Tongs –Cutters On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

10. Tools and Equipment Other equipment used in the bakeshop: –Graters –Pastry brushes –Rolling pins On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

11. Tools and Equipment Knives should be easily sharpened, well constructed, comfortable and balanced. Metals used for knives are: –Carbon steel –Stainless steel –High-carbon stainless steel –Ceramic On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

12. Tools and Equipment Shapes are: –French, or chef’s –Utility –Paring –Bread/cake –Lame or bread slasher On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

13. Measuring and Pouring Devices Precise measuring is critical in the bakeshop. Measurement may be based upon weight or volume. Tools are: –Scales –Cups and spoons –Ladles –Portion scoops –Thermometers –Timers On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

14. Cookware and Bakeware The most versatile materials are copper, aluminum and stainless steel. Cookware: –Pots –Pans Bakeware shapes or holds batters: –Sheet pans –Hotel pans –Tart pans –Cake pans –Molds On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

15. Strainers and Sieves Aerate dry ingredients or drain cooked foods –China cap –Skimmer and spider –Cheesecloth –Food mill and flour sifter Decorating and finishing tools decorate cakes and pastries –Pastry bags –Dispensing tips for the pastry bags –Cake combs On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

16. Processing Equipment Electrical and nonelectrical devices to chop, puree, slice, grind or mix –Slicers –Mandoline –Food processor –Blender –Immersion blender –Mixer –Juicer On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

17. Heavy Equipment Ovens are enclosed spaces where food is cooked by hot air –Wood burning –Microwave –Cook stoves –Broiler, salamander and blowtorch are used for top browning –Deep-fat fryers are for doughnuts –Proof boxes store dough before baking On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

18. Heavy Equipment Refrigerators and freezers store foods at low temperatures. Sheeters roll dough Dishwashers clean bakeware and cookware. Work surfaces are usually stainless steel; storage takes place in high-density plastic. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

19. Safety Equipment Should consist of: –Fire extinguishers –Ventilation systems –First-aid kits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

20. Professional Bakeshop The task of baking is divided into four stages: –Measuring and mixing of ingredients –Makeup of the product before baking –Baking –Final assembly On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458