BUTTER

OVERVIEW AGENDADAY 1:❖ WHAT IS BUTTER❖ WHERE DOES IT COME FROM❖ DEMONSTRATION I (MAKING AND STORING BUTTER)❖ THE CHEMISTRY OF BUTTER

DAY 2:❖ BUTTER USES

➢ NON-FOOD USES (INTRO GAME)➢ USES IN FOOD

❖ DEMONSTRATION II (FLAVORING BUTTER)❖ BAKING PRE-ANALYSIS AND TEAM SELECTION

DAY 3: ❖ DEMONSTRATION III (TEMPERATURE ANALYSIS)❖ POST-BAKING QUESTIONS AND SUMMARY

What is butter?

❖ Butter is a dairy product containing up to 80% butterfat

❖ Butter is mostly made from cows' milk, butter can also be manufactured from the milk of other mammals (sheep, goats, buffalo, and yaks).

❖ Butter is made by churning cream that separates from milk to separate the butterfat (butter) from the buttermilk.

❖ Butter is solid when chilled, soft at room temperature, and liquid when warmed.

HistoryWHERE IT COMES FROM

THE CHEMISTRY BEHIND BUTTER

Start shaking the cream!

This “shaking’ incorporates air into the liquid cream. Air bubbles form, and the fats in the mild start to collect at the walls of the air bubbles.This early-phase cream mixture is warmed up as it is mixed (due to the friction/agitation of the motion) which melts/softens the fats.

Keep shaking until you have whipped cream!

This continued agitation tears the membrane holding the fat globs together and the now liquid fat is freed and cements together, turning the mixture into a foam (whipped cream) instead of a liquid.

Shake, shake, even though it feels like you are doing nothing!

In time, the “foam” whipped cream structure will break down, forming a thin liquid and small granules of butter.In time, these small granules will form together as the liquid further separates.

Get actual butter.

Once the butter has separated completely from the thin buttermilk, it needs to be rinsed with cold water and agitated to remove any excess buttermilk from the mixture. Finally, all liquid can be poured off and butter can be harvested.

MAKING BUTTER DEMONSTRATION:

CLEAN UP AND STORAGE

REMINDERS

❖ Buttermilk should be sealed in mason jar (with names on it in tape)

❖ Butter should be sealed in a small ziploc bag (with names on it)

❖ Both items should be given to Mrs. Schrewe for storage in the refrigerator.

❖ Workplace should be clean with no messes.

FOOD DAYS PROJECT2nd SEMESTER

WHAT’S DIFFERENT

❖ You may work alone or in a pair.

❖ You can take up to 2 class periods for your project

presentation/demonstration.

❖ You will have small quizzes on the information shared in the

presentations given by your peers.

❖ You will give less of a formal presentation, and more of an

active demonstration. You will need to lead an ACTIVE

demonstration with your peers where they take part in

creating something.

❖ The assignment is much more open-ended and you can take it

in almost any direction you want, as long as you have a clear

point of technical content you plan to share.

❖ You will complete peer reviews

OPTION 1: A SIMPLE INGREDIENT(AND WHAT IT IS USED FOR)

Research and present information on a single ingredient, such as:

❖ Baking soda❖ Corn starch❖ Tapioca❖ Baking Powder❖ Salt❖ Cheese❖ Pepper❖ Cinnamon (or other spices)❖ Sugar❖ Flour❖ ...

OPTION 2: TEACH US A COOKING/ BAKING TECHNIQUE AND WHY IT IS NECESSARY

OPTION 3: YOUR OWN IDEA (APPROVED BY ME)

One example from your reflection assignments is:

Lead a demonstration about how to create your favorite

dish, explaining why every ingredient is important and how

the food is actually formed.

OPTION 3: YOUR OWN IDEA (APPROVED BY ME)

One example from your reflection assignments is:

Explain what makes different foods unique to a particular

culture and compare/contrast similar dishes from different

cultures, noting what changes are made.

OPTION 3: YOUR OWN IDEA (APPROVED BY ME)

One example from your reflection assignments is:

Explain how certain foods are preserved and discuss

different techniques to preserve different foods. .

Butter (Day 2)

Intro gamehttps://create.kahoot.it/details/butter/ba1766de-6ac5-41e5-877e-7946c3165794

non-Food uses

(recap)

Health1. Pills – to help them go down easier, coat the pill with a

little butter first.2. Rash – to treat, apply a generous amount of butter twice a

day and let it remain for an hour before cleaning.

Cleaning1. Cast Iron – to shine, rub some butter on it with a soft rag.2. Leather – to shine, rub a little butter on it.3. Wood – to remove watermarks, apply softened butter to

the wood and let it sit overnight and wipe off in the morning.

non-Food uses

Beauty1. Cuticles – to soften, rub some butter on them and then wash.2. Dry Skin – to soften, rub a small amount of butter on the area,

then wash.3. Feet – to soften, massage your feet with softened butter, wrap

in a warm towel and wash after 30 minutes.4. Fingernails – to treat brittleness, rub some butter on the

nails and let in sit for 10-15 minutes before cleaning.5. Hair – to add shine and condition, comb a little butter through

your hair after shampooing and rinse with warm water.6. Hair – to remove gum, work some softened butter into the gum

and slide it out.7. Hands – to remove fish smell, rub some butter on your hands

before washing with soap and water.8. Shaving – for a close shave, apply butter to wet skin.9. Skin – to remove sap, rub the area with butter and clean

with soap and water.

non-Food uses

In the Kitchen1. Hard Cheese – to keep it fresh, apply a light coat of butter

on the cut edge before wrapping.2. Pasta – to keep it from boiling over, add a tablespoon of

butter to the water.3. Sticky Food – to cut without sticking, wipe the knife with

butter before cutting.

Miscellaneous1. Car – to remove sap, rub some butter on the spot and use a

clothto wipe it away.

2. Doors – to keep them from squeaking, rub some butter on thehinges.

3. Glue – to remove from skin, rub a little butter on it beforewashing with soap and water.

4. Necklace – to untangle, rub it with a little butter and usea safety pin to work out the knots.

5. Rings – to remove, rub a little butter on your finger toeasily remove.

Food uses Butter is, basically, fat.

Two main uses in baking are:

❖ Weakens or 'shortens' a dough by weakening its gluten network, resulting in the baked product being softer, breaking easily and having a more tender mouthfeel

❖ Traps air during beating and mixing, producing a batter that consists of masses of tiny air bubbles trapped within droplets of fat. This is very important in cake baking in which it is these air bubbles that expand during baking forming a light, airy structure.

Temperature/state impact

Temperature dependence: The temperature the butter is when used impacts the product you create.

Example (cookies)

❖ A cookie’s size (diameter) depends on how quickly the dough spreads out as

the butter melts in the oven.

❖ The texture (created by air pockets that form when the liquid water

remaining in the butter turned to gas as the cookie bakes) is also impacted

by this starting temperature.

❖ If you start off with melted butter in the raw dough the dough is immediately

wetter and will spread out faster. Melted butter creates smaller and more

holes. That makes for a chewier cookie.

❖ On the other hand, if you incorporate chunks of cold butter into the dough,

you get larger pockets of air and a fluffier, cakier cookie with a smaller

diameter.

Food uses One final main purpose of butter:

Butter is known for its flavoring and ability to hold flavor.

LET’S PLAY!

Demonstration #2: Flavoring butter

Tomorrow’s Demonstration: Buttermilk Biscuits

The difference in cookies is obvious and we already know what to expect. Let’s look at something a bit more subtle, a biscuit, to see if we still notice these same impacts.

You will be assigned to either work on cold butter or melted butter biscuits.

Analysisquestions

Before baking

What differences do you expect between the melted and cold butter biscuits?

1. In how they look

2. In how they taste

3. In their texture

Buttermilk biscuits

Ingredients

Buttermilk biscuits:

○ ¾ cups all purpose flour○ ½ tablespoons sugar○ 1 teaspoon baking powder○ ¼ teaspoon salt○ ¼ teaspoon baking soda○ ¼ cup chilled butter, cut into small

pieces or ¼ cup melted butter

○ ¼ cup buttermilk

Buttermilk biscuits

Instructions

Buttermilk biscuits:● Preheat oven to 425°F. ● Mix flour, sugar, baking powder, salt and baking soda

in large bowl to blend. ● For COLD butter: Using fingertips, rub chilled butter

into dry ingredients until mixture resembles coarse meal. For MELTED butter: Pour butter into flour mixture and stir to combine.

● Add buttermilk and stir until evenly moistened. ● Shape biscuits quickly to be the size of the lid of the

mason jar. Each team should produce 3 biscuits.● Place biscuits on baking sheet, spacing 2 inches apart.

Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Analysisquestions

After baking

Do you notice any overall differences between the melted and cold butter biscuits?

1. In how they look

2. In how they taste

3. In their texture

Summary Butter is an ingredient that single-handedly is responsible for performing many tasks in cooking and baking.

❖ It carries and holds flavors❖ Makes recipes feel lighter by holding air

bubbles within the mixture, and ❖ Tenderizes the finished product as it

covers proteins in the flour.

PROJECT OVERVIEW REMINDERS

WHAT’S DIFFERENT

❖ You may work alone or in a pair.

❖ You can take up to 2 class periods for your project

presentation/demonstration.

❖ You will have small quizzes on the information shared

in the presentations given by your peers.

❖ You will need to lead an ACTIVE demonstration with

your peers where they take part in creating something.

❖ The assignment is much more open-ended and you can

take it in almost any direction you want, as long as you

have a clear point of technical content you plan to

share.

❖ You will complete peer reviews

OPTION 1: A SIMPLE INGREDIENT(AND WHAT IT IS USED FOR)

Research and present information on a single ingredient, such as:

❖ Baking soda❖ Corn starch❖ Tapioca❖ Baking Powder❖ Salt❖ Cheese❖ Pepper❖ Cinnamon (or other spices)❖ Sugar❖ Flour❖ ...

OPTION 2: YOUR OWN IDEA (APPROVED BY ME)

REQUIRED:

DEMONSTRATION WHERE YOU TEACH EVERYONE HOW TO MAKE SOMETHING RELATED

❖ All presentations are required to have a demonstration where all students ACTIVELY create a food project.

❖ Students can work individually, in teams, or as a class - whatever works best for your project.

❖ You need to have the demonstration approved by me at least 1 week prior to your presentation.

❖ Please see me for any supplies needed, etc. I will work with you to help you get needed (within reason) for well planned out ideas. See me at least 1 week prior to presentations for requests.

Schedule You will have time to think about, brainstorm, and discuss your ideas with your partner (if you have one) and me.

After we know how many groups there will be and what the content will be, we will put together a schedule for when people will present.

Final details Rubric

Peer review

Signup sheet