2. Chapter 36 Introduction to the Bakeshop

3. © Goodheart-Willcox Co., Inc. Objective Explain various jobs in the bakeshop

4. © Goodheart-Willcox Co., Inc. Working in the Bakeshop Baking requires that measurements are exact and recipes are followed Slight variations in ingredients, quantities, or process can ruin a baked product

5. © Goodheart-Willcox Co., Inc. Working in the Bakeshop Operations that prepare their own baked goods have a work area and schedule for bakeshop different from the rest of the kitchen Pastry cooks and bakers work under the supervision of the pastry chefPastry cooksbakerspastry chef

6. © Goodheart-Willcox Co., Inc. Working in the Bakeshop Large pastry kitchens may have staff that specialize in particular tasks All professional culinarians should have basic skills in baking and pastry techniques

7. © Goodheart-Willcox Co., Inc. Objective Recognize baking ingredients and understand their functions in baked goods

8. © Goodheart-Willcox Co., Inc. Bakeshop Ingredients The amount and type of ingredients is more important in baking and pastry work than other areas of the kitchen Minor variations in ingredients can create noticeable differences in the finished product

9. © Goodheart-Willcox Co., Inc. Flour Most bakeshops have several different types of wheat flours Flours differ mainly in their protein content

10. © Goodheart-Willcox Co., Inc. Flour When flour is mixed with water, the protein in the flour produces glutengluten Strands of gluten stretch and trap gases that create the spongy texture of breads and cakes

11. © Goodheart-Willcox Co., Inc. Flour Wheat flours are categorized by their gluten potential –Hard flours: higher protein content –Soft flours: lower protein content The amount of protein is directly related to gluten content

12. © Goodheart-Willcox Co., Inc. Sweeteners The primary sweetener used is sugar, which is refined from the sugarcane plant or sugar beets

13. © Goodheart-Willcox Co., Inc. Sweeteners In addition to adding a sweet taste, sugar –helps maintain moistness in cakes –assists with the leavening process in breads –lends crispness to cookies and pastries –is key to browning and caramelization

14. © Goodheart-Willcox Co., Inc. Sweeteners Another sweetener often made in large batches in a pastry shop is simple syrupsimple syrup It has many uses including moistening cakes and poaching fruits Other sweeteners are used in the bakeshop such as molasses, honey, and corn syrup

15. © Goodheart-Willcox Co., Inc. Shortenings Fats used in the bakeshop are often referred to as shorteningshortening

16. © Goodheart-Willcox Co., Inc. Shortenings Add flavor, color, moisture, and richness to baked products Some add flakiness to products and assist with leavening Shortenings can be either solid or liquid

17. © Goodheart-Willcox Co., Inc. Shortenings The source for shortenings can be either animal or vegetable –Animal shortenings: butter, lard, and blends using rendered beef fat; are solid at room temperature –Vegetable-based shortenings: made from soybean, corn, coconut, and other refined vegetable oils; may be solid or liquid

18. © Goodheart-Willcox Co., Inc. Shortenings A shortening is chosen for a given application based on its melting point and nutritional content Hydrogenation incorporates hydrogen into the oil making it solid

19. © Goodheart-Willcox Co., Inc. Shortenings Hydrogenated vegetable shortenings have a longer shelf life because of the hydrogenation process Margarine is a hydrogenated vegetable shortening flavored to serve as a substitute for butter

20. © Goodheart-Willcox Co., Inc. Leavening Agents In order for leavening to happen, a leavening agent in the dough must cause a reaction, which creates a gasleavening Two types of leavening agents are used in baking –Chemical leaveners –Yeasts

21. © Goodheart-Willcox Co., Inc. Chemical Leaveners When baking soda is mixed with moisture and acid, it releases carbon dioxide gas, which becomes trapped in the doughbaking soda When the dough is heated, the carbon dioxide gas expands, causing the dough to rise

22. © Goodheart-Willcox Co., Inc. Chemical Leaveners Milk, buttermilk, cocoa, molasses, cream of tartar, and many other ingredients can provide the acid needed for baking soda to produce gas Only moisture provided by dough ingredients is needed for baking powder to produce carbon dioxide gasbaking powder

23. © Goodheart-Willcox Co., Inc. Yeast Yeast is a living microscopic plant that feeds on carbohydrates and gives off carbon dioxide and alcohol

24. © Goodheart-Willcox Co., Inc. Yeast The fermentation process happens most quickly at 90  F–110  F (32  C–43  C)fermentation Eventually the higher temperatures during baking kill the yeast

25. © Goodheart-Willcox Co., Inc. Yeast Two forms of yeast are common in the bakeshop –Compressed –Dry (active dry yeast or instant dry yeast)

26. © Goodheart-Willcox Co., Inc. Chocolate Bakeshops have different types of chocolate with differing qualities and uses

27. © Goodheart-Willcox Co., Inc. Chocolate Quality is measured by flavor, smell, appearance, texture, and melting point Chocolate products are categorized and rated by the amount of chocolate liquor they contain Chocolate liquor (nonalcoholic) is composed of cocoa solids and fat called cocoa butter

28. © Goodheart-Willcox Co., Inc. Chocolate Sugar, vanilla, milk solids, and other flavorings are commonly added to chocolate products Chocolate should be stored covered or wrapped, in a cool dry place Chocolate that is improperly stored can develop a white film on its surface

29. © Goodheart-Willcox Co., Inc. Gelatin Used to thicken various sweet and savory preparations Pastry chefs use two types of gelatin— sheet and powdered

30. © Goodheart-Willcox Co., Inc. Gelatin The first step when using gelatin is blooming blooming –To bloom sheet gelatin, cover sheets in cold water until they become soft, remove from water and squeeze to remove excess water –To bloom powdered gelatin, mix with roughly four times its weight in cold water and let sit until it loses its white appearance

31. © Goodheart-Willcox Co., Inc. Gelatin In the second step, the bloomed gelatin is melted or dissolved in a small amount of liquid and carefully added to the recipe

32. © Goodheart-Willcox Co., Inc. Nuts and Seeds Store nuts in tightly sealed containers in a cool dark place or freezer Nuts can be purchased –whole in the shell, shelled whole nuts, halves, pieces, chopped, or ground –raw, roasted, blanched, or roasted and salted

33. © Goodheart-Willcox Co., Inc. Common Nuts Almonds –Originally from Mediterranean region, now California is an important source –May be purchased with its brown skin or without (blanched) –Commonly used in sliced or slivered form

34. © Goodheart-Willcox Co., Inc. Common Nuts Cashews –Originated in South America –Always sold shelled –Relatively expensive and prized for their rich flavor

35. © Goodheart-Willcox Co., Inc. Common Nuts Chestnuts –France and Italy are key producers –Slightly sweet flavor and starchy texture with little oil –Often used with savory dishes and treated like a vegetable

36. © Goodheart-Willcox Co., Inc. Common Nuts Coconuts –The large nuts of tropical palms –Their flesh is often processed into chips or shredded coconut

37. © Goodheart-Willcox Co., Inc. Common Nuts Coconuts (continued) –The liquid found inside the nut is called coconut water –Coconut milk is made by extracting the oils and flavor from the flesh of the nut

38. © Goodheart-Willcox Co., Inc. Common Nuts Hazelnuts (filberts) –Small round nuts with a rich flavor when toasted –Cultivated hazelnuts are called filberts –Extremely popular in pastries –May be used with or without the brown skin

39. © Goodheart-Willcox Co., Inc. Common Nuts Macadamia Nuts –Native to Australia and now widely grown in Hawaii –One of the most expensive nuts –Has a high oil content and a rich flavor

40. © Goodheart-Willcox Co., Inc. Common Nuts Peanuts –Peanuts are not technically nuts, they are legumes related to peas and beans –They grow underground and are sometimes called ground nuts

41. © Goodheart-Willcox Co., Inc. Common Nuts Peanuts (continued) –They are an important ingredient in American, Asian, and African cuisines –They are relatively inexpensive and are the source for peanut oil and peanut butter

42. © Goodheart-Willcox Co., Inc. Common Nuts Pecans –Native to the American South –Pecan halves are the largest form and are always used with their brown skin intact –Widely used in desserts and candies

43. © Goodheart-Willcox Co., Inc. Common Nuts Pine Nuts –The small light- colored kernels of the pinion pine tree –Rich with a subtle flavor –Popular in Mediterranean cuisines

44. © Goodheart-Willcox Co., Inc. Common Nuts Pistachios –A major nut crop of California –Has a naturally light- colored oval shell –It is unique for the green color and sweet nutty flavor of its nutmeat –Popular as a snack food and in ice creams

45. © Goodheart-Willcox Co., Inc. Common Nuts Walnuts –One of the most popular nuts in commercial foodservice –English walnuts have light-colored flesh with a mild flavor –Black walnuts are darker and have an intense flavor

46. © Goodheart-Willcox Co., Inc. Nuts and Seeds Seeds are rich in fats and develop a richer flavor when toasted They are often used as fillings and to decorate breads and pastries

47. © Goodheart-Willcox Co., Inc. Common Seeds Poppy –Small round seeds of the poppy flower –Popular as a decoration for bread and as a filling for sweet pastries

48. © Goodheart-Willcox Co., Inc. Common Seeds Pumpkin –The shelled kernels from pumpkins and winter squash are used in breads and candies –Used in the kitchen as a garnish and in sauces –A popular ingredient in Mexican cuisine where they are called pepitas

49. © Goodheart-Willcox Co., Inc. Common Seeds Sunflower –The meat of the seeds found at the center of the sunflower –Used to add texture and richness to savory breads –Also a popular snack food and a source of refined oil

50. © Goodheart-Willcox Co., Inc. Common Seeds Sesame –The tiny white teardrop-shaped seeds are a common decoration for breads –A black variety is also available

51. © Goodheart-Willcox Co., Inc. Common Seeds Sesame (continued) –Sesame seed paste, called tahini, is a popular Middle Eastern ingredient –Sesame seed oil is a common Asian ingredient

52. © Goodheart-Willcox Co., Inc. Flavorings and Extracts Concentrated flavorings derived from spices, nuts, fruits, or liquors are widely used in the bakeshop Extracts are a common ingredient in the bakeshopExtracts

53. © Goodheart-Willcox Co., Inc. Flavorings and Extracts Other flavorings may be referred to as concentrates or compounds and may be in liquid or paste form When working with these ingredients, follow recipe quantities closely and measure carefully

54. © Goodheart-Willcox Co., Inc. Vanilla The most widely used flavor ingredient in the bakeshop It is the bean of a tropical plant, which is a member of the orchid family

55. © Goodheart-Willcox Co., Inc. Vanilla Whole beans are typically simmered in liquid to extract their flavor Vanilla extract is the more commonly used form Since vanilla and pure vanilla extracts are expensive, some kitchens may use artificial vanilla extract

56. © Goodheart-Willcox Co., Inc. Objective Recognize smallwares, hand tools, and large equipment used in the bakeshop

57. © Goodheart-Willcox Co., Inc. Bakeshop Equipment Many pieces of equipment are unique to the bakeshop or pastry kitchen This equipment makes producing baked goods and pastries easier and more efficient

58. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools A variety of smallwares and hand tools should be available for use in the bakeshop These include the balance scale, rolling pin, palette knife, turntable, pastry comb, pastry bag, and various types of pans

59. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Balance Scale –Used for measuring quantities of ingredients in large- scale recipes –The scoop is filled with ingredients until its platform balances with the weighted one

60. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Rolling Pin –Used to roll pieces of dough into thin sheets –Usually made from hardwood

61. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Palette Knife –Used to spread frostings and coatings on pastries –Also used like a spatula to pick up or turn items

62. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Turntable –Used for decorating round cakes and pastries –Frostings and coatings can be evenly spread on a cake by holding a palette knife stationary and spinning the cake on the turntable

63. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pastry Comb –A simple piece of metal or plastic with a zigzag edge that is used to put a decorative texture on a pastry’s coating or frosting

64. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pastry Bag –A cone-shaped bag made of cloth or plastic with a small opening at the point of the cone into which a metal tip is placed –It is filled with product that is squeezed through the tip to create a decorative effect

65. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Baker’s Peel –A large paddle used as a spatula –Has a long handle and is used for sliding baked goods in and out of deep ovens

66. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pans –Loaf pans: rectangular pans used for baking bread –Sheet pans: standard size is 18 x 24 inches (45 x 60 cm); half-size sheet pans, 18 x 12 inches (45 x 30 cm) are also common

67. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pans –Pie pans: round pans with tapered sides used to make pies; may be made of lightweight disposable aluminum or reusable heavier gauge aluminum –Cake pans: round pans with straight sides used for baking cakes

68. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pans –Spring form pans: deep cake pans with sides made of a flexible band of metal, which is closed and held to the round bottom with a hinged fastener –Tart pans: shallow round pans, most with removable bottoms; traditional shape has fluted sides

69. © Goodheart-Willcox Co., Inc. Smallwares and Hand Tools Pans –Muffin pans: a set of small round pans pressed into a single sheet of metal; used for easier handling of individual muffins or cupcakes

70. © Goodheart-Willcox Co., Inc. Large Equipment The large equipment used in bakeshops produce large quantities of product efficiently They give bakers and pastry chefs the ability to create a large variety of products with the same equipment

71. © Goodheart-Willcox Co., Inc. Large Equipment Mixers –Used to mix large batches of dough and batter –Available in a range of sizes

72. © Goodheart-Willcox Co., Inc. Large Equipment Mixers –Three basic attachments dough hook paddle whip

73. © Goodheart-Willcox Co., Inc. Large Equipment Deck Ovens –Most allow the baker to control heat from the bottom, top, and sides –Steam injection allows bakers to create breads with a crisp crust

74. © Goodheart-Willcox Co., Inc. Large Equipment Revolving Ovens –Have a series of trays set up in a Ferris wheel-like configuration –The trays holding the food product revolve inside the oven for even baking

75. © Goodheart-Willcox Co., Inc. Large Equipment Rack Ovens –Sometimes called roll-in ovens –The rack is loaded with items to be baked and then rolled into the oven and baked on the rack

76. © Goodheart-Willcox Co., Inc. Large Equipment Proofers –A cabinet that holds dough products at a warm temperature so yeast can leaven the product

77. © Goodheart-Willcox Co., Inc. Large Equipment Dough Sheeter –A mechanized rolling pin used for large amounts of dough –Dough is placed on a belt and fed through a set of rollers

78. © Goodheart-Willcox Co., Inc. Large Equipment Dough Divider –A press that evenly divides a preweighed amount of dough into many smaller portions

79. © Goodheart-Willcox Co., Inc. Large Equipment Ice-Cream Machines –A refrigerated drum with a blade or paddle that spins inside it –Liquid ice-cream mixture is poured in and slowly frozen while the paddles stir the mixture

80. © Goodheart-Willcox Co., Inc. Review Describe the difference between a pastry chef, pastry cook, and baker –The pastry chef is the head of the baking and pastry department and is responsible for supervising the preparation of all breads, cakes, pies, pastries, ice creams, and candies –A pastry cook is responsible for preparing sweet dessert items –A baker works preparing and baking breads

81. © Goodheart-Willcox Co., Inc. Review Name ingredients commonly used in the bakeshop –Flour –Sweeteners –Shortenings –Leavening agents –Chocolate –Gelatin –Nuts and seeds –Flavorings and extracts

82. © Goodheart-Willcox Co., Inc. Review What function does the gluten in flour perform as an ingredient in baked goods? –It provides structure to the product

83. © Goodheart-Willcox Co., Inc. Review What function do shortenings perform as an ingredient in baked goods? –They give baked goods a soft texture and richness

84. © Goodheart-Willcox Co., Inc. Review What function do leavening agents perform as an ingredient in baked goods? –They make baked goods light and airy

85. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Peanuts Pumpkin seeds

86. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification CashewsPistachios

87. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Chestnuts Macadamia nuts

88. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Sesame seedsPoppy seeds

89. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Hazelnuts (filberts) Pine nuts

90. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Sunflower seeds Almonds

91. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification PecansWalnuts

92. © Goodheart-Willcox Co., Inc. Nuts and Seeds Identification Coconut

93. © Goodheart-Willcox Co., Inc. Equipment Identification Rolling pinsPalette knives

94. © Goodheart-Willcox Co., Inc. Equipment Identification Dough hook, paddle, whip Pans

95. © Goodheart-Willcox Co., Inc. Equipment Identification Deck oven Proofer

96. © Goodheart-Willcox Co., Inc. Equipment Identification Pastry bag Turntable

97. © Goodheart-Willcox Co., Inc. Equipment Identification Mixer Ice-cream machine

98. © Goodheart-Willcox Co., Inc. Equipment Identification Baker’s peelPastry comb

99. © Goodheart-Willcox Co., Inc. Equipment Identification Rack ovenDough divider

100. © Goodheart-Willcox Co., Inc. Equipment Identification Revolving ovenBalance scale

101. © Goodheart-Willcox Co., Inc. Equipment Identification Dough sheeter

102. © Goodheart-Willcox Co., Inc. Glossary baker. The position with the responsibility to prepare and bake breads. baking powder. A chemical leavener used in baking that consists of baking soda premixed with an acid chemical, such as cream of tartar.

103. © Goodheart-Willcox Co., Inc. Glossary baking soda. An alkaline powder, also known as sodium bicarbonate, that is used as a chemical leavener in baking. blooming. Softening gelatin in cold water. extracts. Alcohol-based flavorings used in bakeshops.

104. © Goodheart-Willcox Co., Inc. Glossary fermentation. When yeast feeds on any starches and sugar that are present in a dough and gives off carbon dioxide and alcohol to leaven the baked goods. gluten. The rubbery substance formed when water is mixed with flour that is responsible for giving baked goods structure.

105. © Goodheart-Willcox Co., Inc. Glossary leavening. The process in which gasses are trapped in dough creating small bubbles that give baked goods a light and airy texture.

106. © Goodheart-Willcox Co., Inc. Glossary pastry chef. The head of the baking and pastry department who is responsible for supervising the preparation of all breads, cakes, pies, pastries, ice creams, and candies. pastry cook. The position responsible for preparing sweet dessert items under the supervision of the pastry chef.

107. © Goodheart-Willcox Co., Inc. Glossary shortening. The name for fats used in the bakeshop that shorten the strands of gluten in dough and make the product more tender. simple syrup. Equal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water.