Topic 1 (bpp)
- 2. …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during baking. A lid would trap the moisture as it was trying to evaporate. The evaporating moisture would then collect on the inside of the lid during condensation, and fall back into the food. That is moist heat…and is NOT baking. Do not overcrowd an oven when baking, as it interferes with the circulation of hot air.
- 3. + The flour and liquid form the shape of the product. The flour and the eggs are known as the ‘strengtheners’.
- 4. The liquid used in baking provides moisture and allows the gluten to develop. Milk or water are the most common liquids. Others are buttermilk, cream, molasses, honey, melted fats or oils, and juices. Adding too much liquid creates a soggy product. Adding too little liquid creates a dry product.
- 5. Flour is usually purchased pre-sifted, bleached or unbleached. Bleaching whitens the flour.
- 6. Gluten is the protein found in flour mixed with liquid. The more a dough is mixed, worked, or kneaded, the longer the strands of gluten become, and the more ‘elastic’ the dough becomes. When baked, elasticity provides a firm structure and light texture. Cake flour: very low gluten content; pure white color Pastry flour: very low gluten content; creamy white color; slightly less delicate than cake flour Lower gluten flours have just enough gluten to keep products from crumbling, but not enough to create chewiness.
- 7. Bread flour: highest gluten content; creamy white color All purpose flour: medium gluten content; medium white color; good for general production work Gluten-free flour: People who have a gluten sensitivity or Celiac Disease cannot tolerate certain levels of gluten. If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits. Gluten-free flour may need to be mixed with guar or xantham gums or cornstarch, etc. to restore stickiness.
- 8. 1. Baking soda is a quick-acting leavening agent. It is only used when acids are present…the most common of which is “cream of tartar”. (chemical) 2. Baking powder is the most common of the quick-acting leavening agents. It is a combination of soda and acid. (chemical) 3. Yeast is a living organism, most often used as a leavening agent in breads; yeast is slow-acting. (organic) They do this by providing air, steam, or gas. They are chemical, organic, or physical in nature. Quick-acting leavening agents are used in cakes and cookies.
- 10. Air is a physical method of causing food to ‘rise’. It can be used in two different methods: The ‘creaming method’ adds air as fat and sugar are creamed together. The ‘foaming method’ adds air as beaten egg whites are folded into a batter.
- 11. Butter or margarine; do NOT use soft margarines for baking, as they contain added water Cooking oils; do not substitute oils for solid fats Solid shortening Adding too much fat creates a crumbly product; adding too little creates a tough or chewy product. ‘Just enough’ creates a ‘melt-in-your-mouth’ product.
- 12. 2 eggs whites can be substituted for 1 whole egg to reduce fat and calories. 4. THICKENER
- 13. Granulated sugar is the most common sweetener in baking. It is either cane or beet sugar. Molasses (a by- product of beet or cane sugar production.) Honey Powdered sugar is also called confectioners sugar. Brown sugar must be packed into the measuring cup. It is an unrefined sugar with a high moisture content OR white sugar with molasses added. The amount of molasses determines whether it is dark or light brown sugar. Either can be used in most recipes.
- 14. Flavorings! Ummm....Yum! Extracts & flavorings Fruits & vegetables Flavored chips Nuts Candies
- 15. Most of the time, you wouldn’t even need a recipe to follow. For most cakes and cookies, just follow standard baking procedure using the 5 step ‘creaming method”: Use an electric mixer to save time! Use medium speed on your mixer. Air + egg whites = volume
- 16. Sifting eliminates lumps, helps in the even distribution of ingredients, and adds air Add 1/3 dry, then 1/3 wet…repeat ‘til all ingredients are used An electric mixer at this point would break up the chips, raisins, nuts, etc.
- 17. Mix other ingredients together, and carefully fold in the eggs using a rubber spatula. Use care to preserve the pockets of air in the whites. Cakes using the foaming method may contain little or no fat. For cakes with a lighter texture, such as angel food cakes or chiffon cakes, the baking procedure you would follow is called the ‘foaming method’.
- 18. Some cakes and breads are made by the ‘straight dough method’. It requires no creaming; no foam preparation. All ingredients are simply combined together and blended. Cakes and breads made by this method may have a moist or sticky texture.
- 19. Some cakes and breads are made by the ‘two-stage method’. Combine the melted or liquid fat with the dry ingredients first. Blend in ½ of the liquid(s)s first. Then gradually add the remaining liquid(s). Doughs and batters made by the two-stage method have more sugar than flour. They are called high-ratio cakes. They have a very fine, moister crumb. Devil’s food cake is an example.
- 20. The ingredients used in baked goods are listed in standardized recipes, but can also be set up in ratios or ‘formulas’. When formulas are used, the amount of flour is always given a proportion of 100%, and other ingredients are given in relation to the flour. WEIGHT OF INGREDIENT _______________________ WEIGHT OF FLOUR X 100% = % OF INGREDIENT Your ability to understand baker’s formulas will allow you to change the yield of any recipe… in order to make more or less of the product. What amounts of these ingredients would you use for this recipe? (in pounds and ounces) 2# 12 oz. flour = 100% Water = 45% Salt = 2.25% Yeast = 4.5% Eggs = 9% = 1 pound 4 ounces = 1 ounce = 2 ounces = 4 ounces
- 21. If you’re using metal bakeware, a lighter colored metal is best. A very dark metal is easier to clean, but retains more heat and can overcook the food easily. A glass pan retains more heat. If using glass bakeware, you must lower the oven temperature 25 degrees. Glass is much easier to keep clean than metal, so stays nicer looking much longer. It does break if dropped, however.
- 22. Grease & flouring a pan is one way of preparing it for baking a cake. Apply grease to sides and bottom of pan. Then add a scoop of flour, shaking it all over the greasy pan until the entire pan is dusted with flour. Discard extra flour. If you are planning to remove the cake from the pan in one piece, you might try lining the pan with waxed paper. Cut the paper to fit the pan perfectly; you still need to grease and flour the sides of the pan and perhaps even the paper. Aerosol cooking spray can be used on pans, but is a better choice for stove-top cooking rather than baking; avoid overspray; avoid inhaling contents;especially good for low-fat diets.
- 23. Baking pans are costly, and may start to look old and well-worn after only a few uses. To save the appearance of your pans, eliminate the need for greasing, and to make removal of baked goods easy… you may line the pan with parchment paper. Parchment paper is NOT the same as waxed paper.
- 24. Space cookies on the cookie sheet for baking, leaving enough space so they won’t touch. Preheating the oven to the correct temperature is critical! Adjust oven racks so you can bake in the middle of the oven! If rack is too low, food gets too brown on the bottom; if rack is too high, food gets too brown on top. Pour cake batter into pan. Tap filled pan firmly to settle the batter and break air bubbles.
- 25. 1. Drop cookies such as chocolate chip and oatmeal, are made from a soft dough dropped from a spoon 2. Bagged cookies , such as ladyfingers or macaroons, are piped through a pastry bag 3. Rolled cookies, such as sugar cookies, are rolled out and cut in shapes There are 6 different categories of cookies:
- 26. 4. Molded cookies are molded by hand into shapes, such as peanut butter cookies marked with fork tines 5. Refrigerator cookies are made when dough is rolled in logs and chilled; then sliced and baked 6. Bar or sheet cookies are made in long bars or fill sheet pans, and then are cut into bar shapes after baking There are 6 different categories of cookies:
- 27. Foam cakes (sponge, angel food, chiffon) contain little or no fat, and no leavening agents other than eggs. Charlottes are molded desserts featuring cakes and fillings. Shortened cakes (butter, pound, white, yellow, & chocolate) have a high ratio of fat to flour.
- 28. A Baked Alaska is ice cream on sponge cake covered with meringue (which serves as insulation) and browned quickly in a hot oven. A Black Forest Cake has multiple layers of chocolate sponge cake, cherries, and whipped cream.
- 29. A Boston Cream Pie is actually a cake: two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze or a sprinkling of confectioners' sugar. The most essential ingredient in any cheesecake is cheese, rather than the ‘flour’ of the usual cake. The most commonly used are cream cheese, Neufchatel, cottage cheese, and ricotta.
- 30. Fruitcakes are holiday and wedding cakes which have a very heavy fruit content. They require special handling and baking to obtain successful results. They may also contain seeds and nuts, and liquors. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American named Sam German.
- 31. Devil's Food Cake is also know as Red Velvet Cake, is a mild chocolate flavor cake that is startlingly red due to the large amount of red food dye used in its preparation. The cake is traditionally complemented with a thick white frosting. The Lady Baltimore Cake is a Southern specialty with many recipe variations. A favorite wedding cake, this mountainous cake is a white cake topped with a boiled or "Seven Minute Frosting." It often has chopped nuts and dried or candied fruits in its frosting.
- 32. Of French origin, Ladyfingers are oval- shaped cookies or cakes. Plum pudding is a steamed or boiled pudding or cake often served at holiday times. Plum pudding has never contained plums, but usually raisins and/or dates. Traditionally in England, small silver charms were baked in the plum pudding. A silver coin would bring wealth in the coming year; a tiny wishbone, good luck; a silver thimble, thrift; an anchor, safe harbor. Stollen (SHHTAL-en) is a traditional German Christmas cake/bread that is a collection of nuts, raisins, currants, candied orange and lemon peel, cinnamon, nutmeg, cardamom, mace or cloves, brandy or rum and lots of butter. In England, a pudding is any starch or dairy-based dessert.
- 33. Traditional tiramisu is a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. A trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.
- 34. A bundt (bunt) cake is a dessert cake that is baked in a bundt pan, shaping it into a distinctive ridged ring. Coffeecake is a class of cakes intended to be served with coffee or for breakfast or snacks. They are typically single layer , flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle.
- 35. A torte (tort) is an multi- layered caked filled with buttercream or jam. The sponge cake commonly used for a torte is called a génoise (zhen-WAAHZ). The terms icing, frosting and glaze are synonymous. Icings on cakes should complement, not overwhelm. They provide a protective coating, contribute flavor and richness, and improve appearance.
- 36. Cupcakes are nearly any cake, baked in individual servings. They can be baked in muffin pans that have been greased or lined with baking papers. The term petit four (peh-TEE fooRH) refers to small cakes, which may be served as a dessert or as teacakes.
- 37. You will remove your cake from the pan by a method called “inversion” Place a cooling rack on top of the cake pan and flipping the two together upside down. The cake pan then lifts off and leaves the cake sitting on the rack. Cookies are removed from the oven, cooled for a couple of minutes, removed from the pans with a spatula, and placed on a wire rack for cooling.
- 38. 1. A toothpick inserted in the center will come out clean when removed 2. A cake slightly pulls away from the edge of the pan when it’s done. 3. Lightly tap your finger on the surface of the cake; the indentation will pop back up if the cake is done. Cakes made without shortening, such as angel food cakes, and brownies are foods that cannot be tested in those ways listed here. Sometimes you just have to time the cakes very carefully.
- 39. Frying a hamburger or heating up a soup? Assembling a casserole or preparing a sidedish? … all that is “just cooking”. Not everyone can bake successfully, and it takes time. That makes baking something pretty special. It’s perfect for special occasions and gift-giving.