PROFESSIONAL PASTRY CERTIFICATE - PASTRY WORKSHOP IN KUALA LUMPUR
Introduction to Baking “The ingredients and techniques used in the bake shop are incredibly...
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![Page 1: Introduction to Baking “The ingredients and techniques used in the bake shop are incredibly versatile. The challenge to the baker/pastry chef is to use.](https://reader035.fdocuments.in/reader035/viewer/2022062421/56649db45503460f94aa4b84/html5/thumbnails/1.jpg)
Introduction to Baking
“The ingredients and techniques used in the bake shop are incredibly versatile. The challenge to the baker/pastry chef is to use them properly to get the most perfect result.” – Thomas Vaccaro, Dean of Baking and Pastry Studies, CIA
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Learning Target
To understand that the ingredients used in baking function in specific ways and will help determine the final texture, flavor and color of baked goods.
PT: Demonstrate understanding of ingredients used in baking, as well as measuring, mixing, shaping and baking techniques for different types of baked goods.
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Standards
PLC 8.0 Apply food preparation and cooking techniques to execute standard recipes for consumption.
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Essential Questions
What are the different ingredients used in baking?
How does each ingredient used in baking affect the final outcome?
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Before we begin…Is there a difference between baking and regular cooking? Yes!
1. No Changes to product can be made once it goes into the oven
2. Requires more advanced planning- must take into consideration cooling and serving time
So this means – FOLLOW RECIPE AND MEASURE INGREDIENTS PRECISELY!!!
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What are the different ingredients used in baking?
Flour Eggs Leaveners Fat Sweetners Salt
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Flour
Most important ingredient Amount of protein (gluten) and starch
determines how flour will behave in recipe.
Gluten – protein in flour that when moistened and “worked” will develop long, stretchy strands. These strands become STRONGER the more your dough is handled.
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Kinds of Flour
All-Purpose Most common type of flour Blend of low and high pro. wheat
Bread Most appropriate for most yeast-bread recipes Has more pro. Than A-P
Cake Used in most cake recipes, many cookie and muffin
recipes Provides less chewy, more tender texture Less pro. Than either A-P or bread flour
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Storage
Airtight container – use within 8 mo. Unopened – up to two years
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Eggs
Provides dough with moisturehelps it stick togetherWater in eggs expand, help to rise
Adds protein – firmer, drier product Egg yolks – rich, golden color to final
product Egg wash – glossy sheen (whites =
shine, whites+yolk = golden hue)
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Leaveners
Increases the volume of a dough or batter by adding air or other gas
3 types – organic, chemical, physical
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Organic Leavener
YeastTiny, single-celled organismNeeds moisture, warmth and food
(usually sugar)Yeast cells give off CO2 and alcohol
when they grow and reproduce, causing bread to rise
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Chemical leavener Baking Powder
Reacts to moisture and heat Releases CO2 to cause dough/batter to rise
Baking Soda Similar to baking powder, but also needs an
acid. Sift with flour/other dry ingre. To break up
clumps/mixed well If not = tunnels or air pockets.
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Physical Leaveners
SteamMoisture from butter, eggs or other
liquidsLiquids heat, turn to steam, expands
AirCreaming/ whipping incorporate airAir trapped result in pockets that give
height as well as soft, spongy texture
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Fat
Contribute to: Flavor – some add own flavor (butter), encourages
browning – extra flavor Texture – type of fat and how it is worked into batter
or dough determines texture – smooth to brittle• More fat = softer the batter/dough, causes spreading• Texture contrast – crisp outside, soft inside
Freshness• Extends life of baked good by holding in moisture
Fats – solid at room temp Oils – liquid at room temp
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Kinds of Fats
Butter Made from cream Adds flavor and flakiness to pastry/biscuits
Lard Made from refined pork fat Unique flavor, makes flakey pastry Esp. good in pastry for savory dishes
Shortening Made from vegetable oil – processed to make it solid at
room temp Lacks flavor, used like butter, adds extraordinary flakiness
Margarine Similar to shortening Lacks flavor, used as substitute for butter
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Kinds of Oils
Neutral oilCanola, corn, safflower – lacks flavor
Vegetable OilBelnd of neutral oils – lacks flavor
Flavored oilsNut oils (walnut, peanut, etc.)Olive oilsHas a distinct flavor
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Sweetners
Add sweetness and flavor Provide texture, appealing color and
flavor when sugars carmelize Help products rise – attract moisture,
makes goods softer, longer lasting
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Kinds of Sweetners
Granulated Sugar – refined sugar cane or beetsORDINARY white sugar
Superfine aka castor/baker’s sugarFinely ground granulated sugar
Confectioner’s aka Powdered SugarGround into a fine,white, easily
dissolveable powder
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Kinds of Sweetners
Brown Molasses + white sugar
Molasses Byproduct of sugar refining Thick, sweet, brownish/black syrup Distinctive, slightly bitter flavor
Honey – bee bypoduct Maple Syrup – boiled down maple tree sap Corn Syrup – made from cornstarch
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Salt
In small amounts:balances other flavors and makes
them more vivid Controls the growth of yeast
In large amounts:Salt’s own flavor comes to the
forefrontWill kill yeast
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Summary
Write 3-5 sentences summarizing what you have learned.