Strand 1 Chapter 12 Home baking - PowerPoint Presentation

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Strand 1

Chapter 12

Home bakingSlide2

The advantages of home baking and the basic ingredients used

The types of flour available

The raising agents and how they work

The rules for home baking and methods of making breads and cakes

The advantages and disadvantages of cake mixes

The rules for pastry makingHow to evaluate baked products

Home baking

What you will learn

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Home baking

Key skills

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Home baking

Keywords

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Have you ever done any baking at home? What have you baked?

What are the most common ingredients used in baking?

Can you name any raising agent? What is its function?

List some dishes that use pastry.

Can you name any different types of pastry?

Home bakingLet’s get ready!

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Home baking

Baking at home: Advantages

See Think-Pair-Share page 128Slide7

Give examples of each:

flour

___________________________

__

fat ___________________________

sugar _________________________eggs __________________________fruit __________________________nuts __________________________liquid _________________________

See page 128

Home baking

Baking ingredients

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Made from rice, maize, rye and oats but mainly wheat.

Wheat grains are milled (________) to produce flour.

White flour involves more extensive milling than wholegrain flour.

Bran and germ are removed in white flour production.

Home baking

Flour

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Wholegrain

:

Contains the whole grain

White (plain) flour

: Contains the endosperm onlySelf-raising: White flour to which baking powder has been addedStrong flour: Contains extra gluten – used in yeast cookingGluten-free: Gluten removed from flour, suitable for coeliacs

Home baking

Types of wheat flour

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To make bread and cakes rise.

To make baking mixtures light and spongy.

To make baked products nicer to eat.

Home baking

Raising agents – why are they used?

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Class

Example

Use

Natural

Air

SpongePastryChemicalBaking powderBread soda

MadeiraBread

Biological

Yeast

Yeast bread

Home baking

Classification of raising agents

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Home baking

How raising agents work

See Group work page 131Slide13

The oven must be fully pre-heated to the correct temperature.

If under-heated, the gas will escape before the top has time to set,

resulting in a heavy flat cake.

If too hot, the outside will burn before inside is cooked.

Home baking

Oven temperature Slide14

Brush with oil

Line with parchment paper

Use paper cases

Grease and flour

Home baking

Preparing tins

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Home baking

How to check if a product is cooked

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Prepare the tins.

Arrange the oven shelves.

Preheat the oven to the required temperature.

Use fresh ingredients.

Weigh accurately and follow the recipe.

Sieve flour and raising agent and mix thoroughly.Home bakingGuidelines for home baking

Add liquid carefully to prevent over moistening.

Put into the oven as quickly as possible.

Time accurately.

Avoid opening the oven door unnecessarily.

Test to see if it is cooked (see page 132).

Remove from the tin (unless the recipe states otherwise) and cool on a wire tray.Slide17

Give examples for each of the following:

Rub-in method

___________________________

Creaming method

________________________

All-in-one method ________________________Whisking method ________________________Melting method __________________________

Home baking

Methods of making bread/cakes

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Contains all dry ingredients in sealed packaging

Store in a cool dry cupboard

Follow instructions

Home baking

Baking mixes

See Case study page 134Slide19

A mixture of flour, fat and water.

Rich pastry includes extra fat, eggs, sugar.

Used for sweet and savoury dishes.

One type is shortcrust pastry. Can you name any others?

Home baking

Pastry

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Weigh ingredients accurately.

Keep ingredients and utensils cool.

Introduce air to make the pastry light and crisp.

Avoid

overhandling

.Use a knife for mixing.Add the water carefully.Knead and roll the pastry mixture lightly.To reduce the possibility of shrinkage, allow the pastry to relax in a cool place for 15 minutes before baking.Avoid stretching the pastry by rolling lightly.

Bake in a hot oven, and reduce after 10 minutes to

allow the filling to cook.

Home baking

Guidelines for pastry making

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Baking a pastry case without a filling

Prod the base with a fork.

Place a sheet of greaseproof paper on the base

and cover with a layer of rice or baking beans.

Bake

for 15 minutes at 200ºC.Remove the paper and rice and bake for a further 5 minutes.

Home baking

Baking blind

See Think-Pair-Share page 136Slide22

Give two advantages of home baking.

List three different cereals used to make flour.

Name three different types of flour made from wheat.

What is the difference between caster sugar and

table sugar?

List three raising agents.Which are the chemical raising agents?Explain what happens when an acid mixes with an alkali and is moistened.Why is the correct oven temperature so important in home baking?List the basic ingredients in pastry.Explain how baking blind is done.

Home baking

Rapid recap

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Home baking

Learning checklist

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Home baking

Tic-Tac-Toe

Design a poster to explain how raising agents work

Name the five methods of making cakes. Find a recipe which uses each one.

Bake one and take a photo

Research the term ‘thermostat’.

How does this help when using the oven?

In groups of four, prepare an afternoon tea. Each person must prepare a different item.

Invite the staff to come and taste your afternoon tea

Define home baking and give

its advantages

Research different types of flour. Choose one type of flour and write a presentation on it: name it, explain which grain it comes from, how to use it and recipes which include it.

Explain the importance of oven temperature in baking. Draw a diagram of the movement of heat in the oven

Pick your favourite thing to bake. Make a step-by-step video of how to make it

List the different types of pastry. Name a dish that can be made using each type. Cook your favourite one in class