PPT-Baking Ch. 21 Section 21.1

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. Perfect for pan pizza The DP2 features two sets of controls one set for each bake chamber Each set consists of a 15minute electric timer with continuous ring audible alarms and manual shutoffs readyon oven indicator light and a 28468057520 F 140360 Foundations of Restaurant Management and Culinary Arts. Book 1 Chapter 5. Herbs. Leaves, stems or flowers of an aromatic plant. Fresh or Dried. Dried herbs are stronger than fresh. When using dried herbs crumble or crush them to release flavor. Kitchen Appliances and . utensils. 1. 2. Considering the factors…. Work in groups to name as many kitchen utensils as you can.. You have 10 minutes.. 4. Major Appliances. Large devices powered by electricity or gas. 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.. Widelia Ika Putri, S.T.P., M.Sc. Baking dan Roasting pada dasarnya adalah proses yang sama.. Keduanya sama2 menggunakan udara yang dipanaskan untuk meningkatkan . eating quality . suatu makanan.. Baking biasanya digunakan untuk makanan berbasis tepung dan buah-buahan.. wins Good Food Award. Recently Guittard Chocolate won a . Good Food Award. for our 100% Baking Bar. .  . If you’re not familiar, The Good Food Awards honor American-food producers who craft “delicious," responsibly produced food. This year’s winners were selected from 1,450 entries in ten categories (charcuterie to chocolate) from all 50 states in a Blind Tasting held in September.  All winners were required to meet sustainability and social responsibility criteria. For chocolate, this meant the product had to be free of artificial and genetically modified ingredients. In sourcing cacao, producers had to display efforts to know the cocoa farmers through direct relationships and support sustainably grown cacao by understanding farmer practices. . Vocabulary. Gluten. . (n.) . – Protein found in wheat. The more gluten, the tougher the product. The longer the gluten strands, the chewier the product. Tender. . (adj.) . – Soft and easily chewed. …to cook in dry heat in an oven. . . The oven heats the air, and the hot air cooks the food.. Ingredients in Baking. Flour. Sweetener. Eggs. Fat. Liquid. Leavening Agent. Salt/Flavorings. Baking Ingredients.... 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. Cookie type is determined by the consistency of the dough . . 2. Drop. Bar. Rolled. Refrigerator. Pressed. Molded. 3. Six types of cookies. Drop . . Cookies. 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. 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 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..