Master Mixes - PowerPoint Presentation

Slide1

Master Mixes

Presented by: Diana Romano - CNEP Nutrition Assist. Specialist

Dorothy Wilson - FCS Program Leader Langston UniversitySlide2

What is a Master Mix?

A

combination of the dry ingredients and shortening needed to make breads and pastries.

P

rovides

a quick, inexpensive foundation for quick breads, cakes, cookies, and a variety of pastries. Slide3

Homemade Master Mixes

They are convenient

They are low cost

They are healthier

They save you time

You can modify themSlide4

Convenience

Convenient and available when needed to save time and add variety to family meals.

Many

Master Mixes can be made from ingredients we already have in storage.

For example flour, whole

wheat flour

, sugar, salt, powdered milk

and other basics in our regular every-day cooking. Slide5

Lower Cost

We save money if we do all the work!!

Typically, homemade mixes are about half the cost of a commercial mix.

We save

even more by purchasing basic commodities like

flour and sugar when

they are on

sale or in bulk.Slide6

Better Nutrition

Commercial

mixes are made to last on

the shelf

for a very long

time = Preservatives. Homemade

mixes are free of any preservatives and

additives

.

We

know exactly what is in

our food.

We can reduce fat, sodium and sugar by substituting with

other ingredients Slide7

Saves Time

Making our

own mixes at home

saves us time

in the kitchen.

When we spend time

making

Master Mixes,

we end up partially

preparing several recipes at the same time.

This

can help

us save

about

3/4

of the preparation time during a busy daySlide8

Versatility

Many

of the mixes

can

be used

in a variety of ways.

We can

use one mix for different recipes.

We

are only limited by

our

own creativity and imagination. Slide9

Ingredient Characteristics

U

se

the freshest ingredients

possible with the highest quality.

This will help ensure

a high quality product with a good shelf life.

Each

ingredient serves

a purpose in baked products Slide10

Ingredient Characteristics

It is important to use

the correct

ingredients and measure carefully.

Recipes have been carefully tested to the right portions to create equally successful quick breads and cakesSlide11

Types of Flour

Enriched

, all-purpose flour is the most common

and

works well in most mixes. It is made from a mixture of soft and hard wheat flours.

Cake flour is milled from soft wheat. It produces

a

very fine grain and tender structure. It is not suitable for bread making. Cake flour is more expensive than all-purpose flour

.Slide12

Types of Flour

Whole-wheat

flour is milled from the entire kernel of wheat including the bran and germ. Because it is higher in fat than other flours, it should be stored in a cool place. Do not sift whole-wheat flour, but do stir it before measuring.

Bread flour is made of hard wheat specifically for yeast breads. The flour produces strong dough that holds gases produced during rising and yields fine-textured bread.Slide13

Fats and Oils

Fats and Oils.

Fats and oils such as butter, margarine, lard, vegetable oil, and shortening tenderize baked goods. If your mix uses hydrogenated vegetable shortening, it can be stored in a cool room temperature if tightly covered

.Slide14

Leaveners

The more common are baking

powder and baking soda.

Double-acting

baking powder is preferred for homemade mixes.

Baking soda may be used if the final product will also contain buttermilk (acid for balance), molasses, etc. Slide15

Sugars

Sugar

not only makes baked products sweet but also increases tenderness and volume and helps crusts brown.

Beet

and cane sugar can be used interchangeably.

Brown

sugar adds a distinctive flavor and helps keep foods moist

.Slide16

Other Ingredients

Eggs:

add

color, flavor, and nutrition to baked products. H

elp

form the framework of batters and doughs.

Spices

.

For

best taste use

fresh, recently purchased spices. Spices lose flavor in a short time, especially if stored in a warm area such as near a stove.Slide17

Labeling

All

mixes may look

alike.

Label each mix with

name and the

use by date

Mixes stored longer

than recommended are not

dangerous, but the flavor, texture, and nutrient content begin to deteriorate after this timeSlide18

Pantry Mixes

These

include mixes that contain only dry ingredients and have a shelf life of approximately six to eight months.

Store

in air tight containers in cool, dry locations and always stir /shake the pantry mixes before using. Slide19

Pantry Mixes - Storage

D

ry

mixes may be stored in large quantities

in

CanistersL

arge

coffee cans lined with heavy plastic

bags

L

arge screw top jars

A

irtight

food-grade plastic

containersSlide20

Pantry Mixes Examples

Cake master mix

Oatmeal cookie mix

Whole wheat pancake/waffle mix

Lemon Pie-filling mix

Baking powder biscuit mix

Granola mix

Gingerbread mix

Hot roll mix - could be refrigeratedSlide21

Cold Storage Mixes

Some

mixes require refrigeration or freezer storage.

Mixes containing butter, margarine,

shortening or

lard should be refrigerated. Use mixes within three months for the best flavor, texture, and nutrition

Other

mixes that require

refrigeration

or freezing store well for about 3

months

or more

.Slide22

Cold Storage Mixes Examples

Chicken

mix and chicken broth

Oatmeal Cookie Dough

South of the border meat

mix

Hot roll mix - could be refrigerated

Multi-purpose mixSlide23

Specialty Mixes

These include most seasoning/beverage type mixes

.

Homestyle buttermilk

dressing mix

Sweet poppy seed dressing mix

Cream of chicken

soup mix

French dressing mix

Instant cocoa mixSlide24

Meat Mixtures

F

reeze them. Allow

½ inch at the top of

container

for

expansion

Use

moisture, vapor-proof materials such as aluminum foil, polyethylene bags, freezer film wrap and plastic or metal containers for freezing.

Thaw

mixes in the refrigerator or microwave oven and use them immediately after thawing

.Slide25

Oklahoma Master

Mix

Developed by Barbara Brown, PhD, RD - Food Science Specialist

The

recipes

have

been developed using reduced salt levels in accordance with the latest dietary recommendations.

Breads

are an important source of B vitamins and iron. They also provide protein.

Whole-grain

breads

provide

magnesium,

folacin

(

B

9

),

and fiber. Slide26

Low - Sodium Spice Mixes

Seasoning mixes can be stored in tightly wrapped heavy-duty aluminum foil

packets, re-sealable bags or airtight containers

Make sure to keep the air out

Use within 6 months. After this most spices begin to lose flavor.Slide27

Low - Sodium Spice Mixes

Reduce your sodium intake by making your own spice mixes

with these recipes:

Handout from the optional activities kit:

spicy seasoning, southwest blend, classic Italian herb blend and garden-herb blend.

What’s Cooking?

USDA Mixing

Bowl:

Chili

&

spice

s

easoning, eating smart seasoning,

h

ot n’

s

picy

s

easoning Slide28

Recipes with Spice Mixes

Optional Activity Kit

Food Pairings - EFNEP Cookbook.

Meals in Minutes

booklet. Barbara Brown

Homemade Convenience Mixes

. University of MaineSlide29

Make and Take Session

Garden-Herbed Blend

Ingredients

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 2 tablespoons parsley

• 1 tablespoon basil

• 1 tablespoon thyme

• 1 tablespoon rosemary

Instructions

1

. Read

spice mix recipe

2. Label bag with spice mix name

3.

M

easure ingredients into bag

4. Shake bag to mix well

5. Store in a cool dry placeSlide30

References

1.

Oklahoma

Master Mix. Barbara Brown, Food Science

Specialist

. Oklahoma State University,

2014

2.

Meals

in Minutes Booklet.

Barbara Brown, Food Science Specialist. Oklahoma State University,

2014

3.

Master Mixes and Recipes Booklet, a combination of

1

&

2

4.

Making

and Using Master Mixes. Utah State University, 2010

5.

Homemade

Convenience Mixes. University of Maine, 2011