Unit 32 Baking All chefs should posses a
Unit 32: Baking All chefs should posses a degree of baking skills American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Yeast Breads • Egyptians learned to capture yeast • Wheat flour is the basis of most yeastleavened products • It has sufficient protein to trap and hold the gas produced by fermenting yeast American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Procedure • Assemble all tools, equipment, containers, and ingredients as you would any mise en place • Combine and mix water and yeast • Add balance of ingredients to the yeast mix, salt last • Mix on low speed until dough forms • Increase speed of mixer until a good dough forms American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Procedure (continued) • First fermentation, place dough in an oiled container, cover with damp towel and let rise to twice the size • Punch the dough down and fold it over • Divide the dough into pieces for a mold or pan • Shape and proof again in the pans • Brush or wash, bake until done American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Quality Evaluation • • • Cool before slicing Look for smooth texture Pleasant aroma Good color Pleasant taste American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Yeast • Fresh yeast should be kept refrigerated as it has a shelf life • Active dry yeast should be kept cool and dry • Instant dry • All have different qualities and act differently in the baking process • Always read the directions on the package American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Rubbed Dough Method Pie Crusts • Combine the dry ingredients in a bowl and blend • Rub the butter or shortening into the dry ingredients • Add the liquid and blend into the dough • Cool the dough before adding into pie pans • Roll the dough to a consistent thickness and use a rolling pin to lift it into the pan American Culinary Federation: Culinary Fundamentals. • Cover the pan, trimming off excess • Dock the crust with a knife or special tool • Double pan the crust and bake it in a preheated pan till the desired doneness • Crust is now suitable for custard-type fillings • Bake the pie till a knife inserted comes out clean • Evaluate the quality © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
The Well Mixing Method • Calls for dry and wet ingredients combined all at once • Quick breads, muffins, crêpes, and cakes • Method is to sift all the dry ingredients together • Combine all the wet ingredients in another bowl • Add the dry to the wet ingredients American Culinary Federation: Culinary Fundamentals. • Mix briefly to produce a light, delicate texture • Scale off into prepared pans • Bake at the appropriate temperature • Cool and evaluate the quality: appearance, flavor, texture © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Pâte a Choux • Made by combining flour, water, fat, and eggs • Used for éclairs, creampuffs, profiteroles • As per recipe, assemble all equipment and lay out your mis en place • Bring the liquid and fat to a boil • Add the dry ingredients all at once while stirring • Cook till the ball comes away clean from the pan • Remove the pan from the heat, and add the eggs in three stages, stirring each time until completely mixed American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Pâte à Choux (continued) • Pipe or scoop the dough onto parchment paper, allowing for rise in size • Bake until puffed and dry and golden • 375– 400˚F (190– 204˚C) • Baked shells should be hollow and dry in the middle American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Creaming Method • Creaming fat and sugar produces fine crumbs and dense texture • Common mixing method • Procedure is to: – Cream fat and sugar on medium speed to produce a light, fluffy mixture – Add the sifted ingredients on low speed and mix until smooth – Scale off the batter to a prepared pan and bake at the recommended temperature • Insert a knife; if it comes out clean, it is cone American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Marbled Batters • Remove part of a batter, add room-temperature melted chocolate • Combine and blend completely • Swirl the two batters together • Bake • NOTE: It might be easier to divide the lighter batter into two pans, then add and swirl the darker batter American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Custards • The basis for many desserts • Made by combining eggs, milk, sugar, and flavorings • Bring cream/milk to a simmer • Blend the eggs with the sugar • Temper the eggs with the cream • Add the mixture to the hot cream/milk • While stirring, heat the mix until you achieve a safe temperature (165˚F) American Culinary Federation: Culinary Fundamentals. • Strain the mix into a clean metal bowl, chill over an ice bath, stirring frequently • Evaluation: perfectly smooth, delicious flavor, no clots or lumps, good vanilla taste without being overpowering © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Other custards • Crème caramel, crème brûlée, flan, simple custards • Pastry cream used as a base for Bavarian, French, Italian, and dessert soufflés • Ice cream, starts with a pastry cream American Culinary Federation: Culinary Fundamentals. • Method for Bavarian: – Combine a vanilla sauce with bloomed, heated gelatin – Fold in whipped cream, apply and chill by molding or freezing © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Mousse • Can be a signature dessert • Does not usually rely on gelatin as a stabilizer • Prepare the flavoring ingredients and cool • Heat yolks and sugar to 110˚F (43˚C) • Beat whites to a soft peak with some of the sugar • Fold the whites into the yolk mixture American Culinary Federation: Culinary Fundamentals. • Fold the flavoring ingredients into the egg mixture • Fold in the whipped cream • Evaluate the flavor base; if it is correct, move mousse into a holding container or into individual molds • It is recommended to use pasteurized eggs © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Dessert Sauces • Besides vanilla, there is chocolate, fruit sauces, caramel • These can be spooned, drizzled, ladled, or puddled or pooled for desserts • They add a complimentary flavor, color, and sometimes texture American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Chocolate Glaze or Sauce • Pour heated cream over shaved or cut chocolate in a bowl • Let cream melt chocolate • Evaluate the mixture (ganache) • It should be smooth, shiny, and dense • This can be used as a glaze, filling, or a layer American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
General Guidelines for Assembling a Cake • Prepare all the components, including the tools, stands, and holding containers • Cut the cake into layers • Moisten the layers with simple syrup or sweet liquor American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Guidelines for Assembling a Cake (continued) • Fill each layer, spreading evenly, and then top the layers • When assembled, frost the top, then the sides • This should be done on a wheel, then removed to a suitable serving dish American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Guidelines for Assembling a Cake (continued) American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
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