Chapter 5 Mise en Place On Baking Labensky

Chapter 5 Mise en Place On Baking Labensky et al. Copyright © 2005 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Formulas and Recipes • Mise en place, or “put in place, ” means having everything in place necessary for the successful preparation of the meal. • Bakeshop formulas must be followed carefully and completely. • Measuring ingredients is extremely important and is done in three ways: – Weight – Volume – Count On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Measurement Systems • Can be U. S. or metric On Baking Labensky et al.

Formula Conversions and Baker’s Percentage • Yields are the amount produced by a formula expressed in total weight, volume or number of units. • Scale up or down increases (decreases) a recipe or formula mathematically. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Formula Conversions and Baker’s Percentage On Baking Labensky et al. © 2005 Pearson Education,

Knife Skills • Basic knife skills are the backbone of techniques in a professional kitchen – – – – On Baking Labensky et al. Focus on the task at hand Use the correct knife Cut away from yourself Cut on a cutting board Keep knives sharp Hold point down, parallel and close to the leg Don’t attempt to catch a falling knife Never leave a knife in a sink of water © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Preparing Ingredients • Removing water and salt clarifies butter and renders it more stable with a longer shelf life. • Toasting nuts and spices before using them brings out flavor, browns the food, makes it crispier and crunchier. • Blanching nuts removes bitter skins • Finely ground nuts can be substituted for some or all of the wheat flour in recipes. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Preparing to Bake • Ingredients are often flavored before use in the bakeshop. • Steeping soaks dry ingredients in a liquid to infuse its flavor in the liquid • Dry fruits remain tender if soaked overnight before use, known as conditioning On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Preparing to Bake • Blanching, or parcooking, is immersion in boiling salted water and removes bitterness, preserves color, softens and shortens final cook time. • Ice baths, consisting of ice and water, quickly cool food for storage in refrigerators. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458