Free Powerpoint Templates Page 1 Starter Describe the difference between muffins and dinner rolls...
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Transcript of Free Powerpoint Templates Page 1 Starter Describe the difference between muffins and dinner rolls...
Free Powerpoint TemplatesPage 1
Starter
• Describe the difference between muffins and dinner rolls (texture, cooking methods, etc)
• Announcements
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With a Partner
• Discuss what pancakes, waffles, muffins and biscuits have in common.
• Turn to a neighboring group and share what you and your partner discussed
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• With a different partner make a list in your notes section of all of the dishes you can think of that involve rice
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BROWN RICE
• Whole grain rice, nothing is removed, has the most nutrients
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Instant Rice
• Is precooked and then dehydrated so it cooks quickly
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Long Grain Rice
• White rice, some parts removed during milling, stays dry and fluffy
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Short Grain Rice
• Sticks together when cooking, also known as sticky rice
• Good For Eating with Chopsticks• The shorter the grain the more starch it
contains.
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Wild Rice
• Not a grain at all, wild rice is a marsh grass. It takes three times as long to cook as white rice. Wash wild rice thoroughly before cooking.
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Cooking Method
• Bring the liquid to a boil– Liquid is usually water but can be broth, wine,
milk
• Add rice COVER and reduce to a simmer
• DO NOT remove the lid while rice is cooking, this will let out the steam
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Doneness
• Moist, tender but firm, no liquid left in the pot
• Overcooked rice will be soft and sticky (only short grain rice should be sticky)
• Undercooked rice will be hard and gritty
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Yield
• Rice triples when cooking
–Ratio of 1:3
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Cooking Method
• Bring water to a boil• Slowly add pasta so the boiling does not
stop– If the boiling stops, the pasta will stick
together– Boiling helps circulate the pasta for even
cooking• Cook UNCOVERED stirring occasionally
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Doneness
• Cook until pasta is AL DENTE (firm to the tooth)
• Overcooked pasta will be mushy
• Undercooked pasta will be hard
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Yield
• Pasta doubles when cooking
–Ratio 1:2
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Storage
• Store in a tightly covered container at room temperature
• Pasta dishes are usually low cost entrees, pasta is very cheap to make or buy
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Free Powerpoint Templates
Breads
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Two Basic Formsof Baked Goods
Quick Breads Yeast Breads
• They are fast or “quick” (less than an hour to bake)
• They use baking soda or powder for leavening
• They do NOT need to rise or proof
• They take longer to make and bake
• They use yeast for leavening• Requires kneading to develop gluten
• They need to rise or proof
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Quick BreadThe basic ingredients and their
purposes in quick bread are:
• Flour: Body/Structure
• Leavening Agents:
Makes the quick bread rise (Baking powder/baking soda)
• Salt: Flavor
• Sugar: Browning/Flavor
• Fat: Tenderness/Richness
• Liquid: Moisture
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Yeast BreadThe basic ingredients and their
purposes in yeast bread are:
• Flour: Body/Structure
• Yeast: Provides Leavening
• Salt: Controls Yeast
• Sugar: Feeds Yeast
• Fat: Tenderness
• Liquid: Dissolves and activates yeast
• Egg: Color, texture and nutrients
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Leavening Agents• Leavening agents
are substances used in batters and doughs that cause them to rise or expand, usually because CO2 is produced.
• Common leavening agents include yeast, baking powder, baking soda, air and eggs.
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Yeast• The liquid used to
activate the yeast should be between 115°F-125°F.– If the water is too hot,
it will kill the yeast. – If the water is too cold,
the yeast will not activate.
• Sugar helps feed the yeast and salt controls the growth of the yeast.
• Yeast breads require time to proof or rise. This is called “proofing.”
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Baking Soda/Powder• These leavening agents
require an acid in order to react or produce CO2.
• Baking soda must have an acid from an outside source like vinegar, honey or lemon juice.
• Baking powder already has a powdered acidic agent mixed in with it. All it needs is moisture to react.
• These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly.
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Common Acids Used In Food to Produce
Leavening• Sour Cream• Sour Milk (Buttermilk)• Vinegar• Cream of Tartar• Honey• Molasses• Lemon Juice
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Gluten and KneadingGluten: when water is mixed with flour,
the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by stirring or kneading.
Kneading: to work a dough with the palms of the hands to develop gluten.
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Types of Quick Breads
• Dough *Requires Kneading
– Biscuits
– Scones– Doughnuts
• Batter *Requires Stirring
– Waffles– Pancakes– Muffins
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Muffin Method1. Combine all dry ingredients
together into a bowl.2. In a separate bowl, blend all of the
liquid ingredients together, (including fat).
3. Make a well in your dry ingredient bowl and pour the liquid in the well.
4. Stir until dry ingredients are moistened.
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Muffin Method• The Perfect Muffin:
1. Will have a cauliflower top2. Will have some, but few, tunnels in the interior.3. Will be tender.
• The Under-Mixed Muffin:1. Will have low volume.2. Will have a flat surface.3. Will be very crumbly.
• The Over-Mixed Muffin:1. Will have a peaked top.2. Will be very tough.3. Will have large tunnels in the interior.
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Biscuit Method
1. Combine all dry ingredients.
2. Cut-in the fat until there are crumbs.
3. Add the liquid and stir until a dough forms.
4. Knead the dough so gluten will form.
5. Roll out the dough and cut into biscuits with biscuit cutter.
6. Place on a greased cookie sheet.
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Biscuit Method• The Perfect Biscuit:
1. Will have a flat top.2. Will have straight sides.3. Will be flaky with layers.
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Most important steps in biscuit making:
1. Cutting-In the Fat
(To Create the Layers)
2. Kneading
(To Develop Gluten)
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