1. Culinary Arts I Day #14 Day #14

2. Cookie Types Evaluation Please hand in evaluation questions from yesterday. If you were absent yesterday, you need to access these on my blog. You also will have a makeup lab to complete.Please hand in evaluation questions from yesterday. If you were absent yesterday, you need to access these on my blog. You also will have a makeup lab to complete.

3. What are Quickbreads? Leavened by agents that allow immediate baking:Leavened by agents that allow immediate baking: Baking powderBaking powder Baking sodaBaking soda Made by the muffin method or biscuit method.Made by the muffin method or biscuit method.

4. Muffin Method Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse yet tender texture. Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse yet tender texture. Produced from batters. Produced from batters. Examples: Examples: Muffins Muffins Pancakes Pancakes Some coffeecakes Some coffeecakes Fruit/Nut loaves Fruit/Nut loaves Waffles Waffles

5. Types of Batters Pour: Pour: Mixing nearly equal amounts of liquid and flour that creates thin, flowing pour batter. Mixing nearly equal amounts of liquid and flour that creates thin, flowing pour batter. Pancakes and waffles. Pancakes and waffles. 1:1 ratio of flour to liquid. 1:1 ratio of flour to liquid. Drop: Drop: Thicker mixtures that contain twice as much flour to liquid. Usually dropped by spoonfuls onto baking sheet or pan. Thicker mixtures that contain twice as much flour to liquid. Usually dropped by spoonfuls onto baking sheet or pan. Muffins, banana bread and scones. Muffins, banana bread and scones. 2:1 ratio of flour to liquid. 2:1 ratio of flour to liquid.

6. Challenges Avoid OVERMIXING! Avoid OVERMIXING! Creates a heavy, chewy texture. Creates a heavy, chewy texture. Create air tunnels inside product. Create air tunnels inside product. Tops of muffins dome up. Tops of muffins dome up. More gluten developed then needed. More gluten developed then needed.

7. Step 1: Sift Dry Ingredients

8. Step 2: Mix liquids in another bowl

9. Step 3: Mix Dry and lquids together

10. Step 4: Mix until just moist. Lumps will be present

11. Step 5: Add fruit; gently fold in

12. Step 6: Fill muffin tins 2/3’s full

13. Testing Muffins for Doneness. Lightly browned. Lightly browned. Slightly rounded tops. Slightly rounded tops. Symmetrical Symmetrical Fine, light texture Fine, light texture Toothpick: Toothpick: Insert in middle. Done if it comes out clean. Insert in middle. Done if it comes out clean.

14. When do I flip pancakes? When bubbles are set on the top of the pancake.When bubbles are set on the top of the pancake. When edges start to firm up.When edges start to firm up.

15. Biscuits

16. Background Information Can be dropped or rolled. Can be dropped or rolled. These are both classified as SOFT doughs. These are both classified as SOFT doughs. Delicate texture, yet crisp and tender crust. Delicate texture, yet crisp and tender crust. Inside is slightly steamy and creamy white. Inside is slightly steamy and creamy white. Peels apart in wafer-thin layers. Peels apart in wafer-thin layers.

17. Biscuit Mixing method Step 1: Sift all dry ingredients together in a large bowl. Sift all dry ingredients together in a large bowl.

18. Step 2: Cut fat into flour with pastry blender

19. Step 3: Make a well and Add liquids to dry

20. Step 4: Mix until moist. Should be lumpy

21. Step 5: Knead 1.Turn dough out onto floured surface. 2.Knead dough slightly, using only the heel of your hand. 3.Gently fold dough in half toward you, then complete a quarter turn. 4.Continue kneading gently, fold, and turn as directed by recipe.

22. Why do we knead dough? Will work the dough with your hands when creating a rolled biscuit. Will work the dough with your hands when creating a rolled biscuit. Creates a light, flaky product Creates a light, flaky product Develops gluten to aid in structure support. Develops gluten to aid in structure support.

23. Step 6: Roll out dough 1.Using a floured rolling pin, roll dough out to 1/2” thickness. 2.Use biscuit cutters dipped in flour to cut your dough. 3.Cut straight down. Twisting can stretch the dough. 4.Bake 1 inch apart on ungreased cookie sheet.

24. Biscuits

25. Testing for Doneness Double in size Double in size Golden brown tops Golden brown tops Straight, cream-colored sides Straight, cream-colored sides Flaky layers Flaky layers Symmetrical Symmetrical

26. Biscuit Demo Biscuits Demo: Biscuits Demo: https://www.youtube.com/watch?v=_mi2cRcFv14 https://www.youtube.com/watch?v=_mi2cRcFv14 https://www.youtube.com/watch?v=_mi2cRcFv14

27. Muffin/Biscuit Lab Market orders During the next two days, your kitchen groups will be split in half. You will be making a muffin of your choice and biscuits.During the next two days, your kitchen groups will be split in half. You will be making a muffin of your choice and biscuits. Please fill out market orders for the muffin you would like to make, as well as a separate market order for biscuits.Please fill out market orders for the muffin you would like to make, as well as a separate market order for biscuits. When you are done, please staple the two market order sheets together and hand in.When you are done, please staple the two market order sheets together and hand in.