Section Two Unit 5 Specialty Ingredients American Culinary

Section Two Unit 5 Specialty Ingredients American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives n Evaluate the qualities of nuts, spices, and n n dried fruits Describe how to store nuts, spices, and dried fruits Identify nuts and spices by color, aroma, and taste Describe the market forms of nuts, spices, and dried fruits Describe how and when to use emulsions and extracts American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 2

Terms to Know Specific terms to know from this unit: ü Blanched ü Flavoring compounds ü Emulsions ü Gums ü Extracts ü Marzipan ü Nuts American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 3

Nuts n Nuts are generally purchased in bulk, most need to be toasted prior to use to bring out the flavor n Available as: n n Shelled Whole Halves Sliced n n Chopped Ground Paste Oils n Storage requirements: n Sealed n Cool, dry place n Do not store in paper bags American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 4

Varieties of Nuts n n n n n Almonds Brazil nut Cashew Chestnut Coconut Hazelnut (Filbert) Macadamia nut Peanut Pecan American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved n Pine nut n Pistachio n Walnut 5

Spices n Spices are generally purchased in bulk n Available as: n Whole n Ground n Storage requirements: n Sealed n Cool, dry place n Keep away from heat and light n Rotate stock American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 6

Varieties of Spices n Allspice n Anise n Caraway n Cardamom n Cinnamon n Clove n Ginger n Nutmeg/Mace American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 7

Varieties of Seeds n Poppy seeds American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved n Sesame seeds 8

Flavorings / Emulsions / Compounds n Extracts and emulsions are used to impart aroma and taste n Extracts are a solution of oil and alcohol n Common extracts include: n n Vanilla Lemon n n Orange Almond n Emulsions are essential oils and vegetable gums n Compounds are generally concentrated fruit purées American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 9

Candied / Dried Fruit n Taste profile more similar to original fruit n Concentrated flavor available year-round n Candied fruit involves cooking in a sugar solution and crystallizing the fruit n Storage requirements: n n n Sealed Cool, dry place No moisture American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 10

Summary n Specialty ingredients create unique flavor and n n texture profiles in baked goods Nuts are a common ingredient in baked goods, with most nuts needing toasting to impart flavor Spices add flavor and individuality to baked goods Extracts, emulsions, and compounds add flavorful aromas and tastes Candied and dried fruits provide flavor and texture to baked goods American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 11