PPT-The key to cooking and baking good products is accurate

ACCURATE MEASUREMENT HOW TO MEASURE LIQUID INGREDIENTS Liquid ingredients are measured in a liquid measuring cup Place the cup on a flatlevel surface and fill it to the desired level. Different Ingredients have specific purposes. Flour- provides protein and starch. This forms the structure of baked goods. Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur . Cooking Poultry and Game Birds. Roasting and Baking. Remember that poultry items are almost always cooked well done (except for squab and game birds).. Seasonings and, if desired, a little . mirepoix. 20. Cooking fish and shellfish. Baking. Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.. Shellfish and stuffed clams or oysters are also popularly prepared by baking.. Basic Ingredients. Baking, unlike cooking, leaves little room for error – if a recipe is not followed precisely, the texture and taste will be affected. Ingredients include:. Flour. Liquids. Fats. Sugar and Sweeteners. You will learn:. How to prepare complex dough recipes by applying baking principles.. In your culinary journal:. What do you feel is something that is very important when baking?. What are some types of dough's you have made?. . with Sophia Delmonte. . 1. Banana and chocolate granola bar. . 1 tsp. butter. 1/2 cup slivered almonds. 1 1/2 cups cashews, coarsely chopped. 1 cup banana chips, chopped. 1 1/2 cups rolled oats. C. allum. methods of cooking. Hospitality . Poaching . Poaching is a wet method of cooking.. Food items are usually poached in sauce pans or fish kettles.. Poaching is a fast method of cooking.. It is a healthy method of cooking.. C. allum. methods of cooking. Hospitality . Poaching . Poaching is a wet method of cooking.. Food items are usually poached in sauce pans or fish kettles.. Poaching is a fast method of cooking.. It is a healthy method of cooking.. Specialization=Convenience. Most utensils have been invented to make life more convenient. Some basic utensils make cooking fun because less time is spent actually preparing the food for cooking.. 1. Wooden Spoon. Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. pan toolpan pusherspatulabaking slotcooling chamberovenbaking lineParty Pretzel DippersYOU WILL ALSO NEEDven pan tool and baking pan measuring spoons cooking spray mixing bowls and spoons x006600 COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES. COLLEGE OF EDUCATION AND HUMAN ECOLOGY. Let’s review:. Last lesson, we looked at:. Planning gluten free meals. Gluten free label reading. Chapter 44. Essential Question: . How . does the correct use of baking ingredients, correct preparation methods, and proper storage affect the quality of baked products?. List the seven ingredients used in baking..