PPT-Bread and Baking Industry

Group E Hunza Hayat Asad Abdullah Shahid Kandeel Shafique Ayesha Kaleem Fariha Munir Sehar Yousaf Maarej Khan Introduction amp Overview History One of humanitys oldest foods. A basic food worldwide. What is bread?. Bread is a staple food prepared by baking a dough of . flour. and . water.. It is popular around the world and is one of the world's oldest . foods.. The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. . Quick Breads. Breads prepared in a short amount of time. . -biscuits, muffins, popovers, cream puffs, griddle cakes, coffee cakes, and waffles. Selecting & Purchasing Bread. Freshly baked items: sold in bakeries or in supermarkets.. Bread Baking and Quick Bread Making Tools and Techniques. Learning Objectives. Explain the steps for direct fermentation.. Identify the different methods for indirect fermentation.. Discuss the steps for making a basic yeast dough.. Food Service . Quickbread Preparation. Quickbreads are easy to prepare compared to . other baked goods. Although they are easy to prepare, quickbreads are very important to the success of the food service establishments. Customers want and expect high quality quickbreads.. Maureen . Recap: Absolute Advantage. Bake. Bread. Sew Clothes. Maureen. 15. 5. Joseph. 4. 4. Who has the absolute advantage in sewing clothes?. Maureen . Recap: Absolute Advantage. Bake. Bread. Sew Clothes. for 5000 years. . A record of bread recipes was first made by Pliny the Elder in Roman Times.. Paul Pursglove. Slides for SOTMAS Talk and tasting – A History of Bread Baking – . 7. th. March . Ingredients. 1 ¼ cups applesauce. 1 cup sugar. ½ cup vegetable oil. 3 tbsp. milk. 1 cup all-purpose flour. 1 cup whole wheat flour. 1 tsp. baking soda. ½ tsp. baking powder. ½ tsp. cinnamon. ¼ tsp. nutmeg. Breads. Two Basic Forms. of Baked Goods. Quick Breads. Yeast Breads. They are . fast. or “quick” (less than an hour to bake). They use baking soda or powder for . leavening. They do . NOT. need to rise or proof. Menu Planners. Print . the . following page each week.. Fill . in the Menu with your meals for the week.. Use the customizable Grocery List form to fill in what you need to buy. . MENU 1. Monday. Tuesday. May 21, 2013. Welcome to the Webinar. Welcome & Introductions. Andy Penick, GCPA, MBA. DOAS Contract Manager. Associate Category Manager. State Purchasing Division. Dr. Carl A. Hall, PhD, JD, MBA, C.P.M., CPPB, GCPA . “Sandwich” Bread. and…. Dinner Rolls. Cinnamon Rolls. Pizza Crust. Bagels. Croissants. Soft Pretzels. Yeast Breads vs. Quick Breads. YEAST BREADS are . NOT. quick to make . like QUICK BREADS. because they do NOT use. A . Give more power and strength to knives. B . Make the knives sharper. C . Make the knife easier to clean. D . Require more pressure to cut vegetables. 42 . Why should knives have a full tang?. B. A . STEM: INQUIRY BASED LEARNING. Unit Study . BREAD. Index. It all started when…. Teacher Preparation. Resource Hunt. Study Web. K-W-L Chart. Small Group Activities. Call It A Rap. Photo Opportunity/Documentation Panel. Banana Bread. Waffles. Pancakes. Biscuits. Scones. Soda Bread. Ingredients In Quick Breads. Flour-hard and soft wheat flours. Eggs-large whole eggs. Fat- usually shortening or oil. Sugar- granulated (confectioners).