Bake Shop Essentials

Bake Shop Essentials

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High School1Types of Flour All-purpose - has both hard and soft wheat; bleached and unbleached variety; 8-11% protein; bleached best for cookies, pancakes, or waffles; unbleached best for yeast breads or pastries Almond flour Good for pastry crust, cookies and quick breads; gluten freeBread flour White flour made from hard wheat; high in protein; 12-14% protein Cake flour- soft-wheat flour; high in starch; low protein; 8-10% protein; best for cakes, muffins and cookies Self-rising flour- low-protein; baking powder previously added to flour; best for biscuits and short breads Whole-Wheat flour- made from whole wheat kernels; low in gluten Rice flour made from rice; best for thickening sauces; gluten freeQuinoa flour- made from quinoa; gluten free Semolina flour used to make pasta; made from durum wheat ; high in glutenFlour should be stored in an air tight container in a dry environment; if package is opened, store flour in the refrigerator to prevent spoilagewhatscookingamerica.net/Bread/FlourTypes.htm

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolTypes of Sugar

Bakers Special Sugar - finer than fruit sugar; can be used for various baking needs Confectioners or powdered sugar also known as icing sugar; sugar is ground to smooth powder; contains cornstarch to prevent caking; three degrees of fineness; 10X is the finest of the three; other two types of powdered sugar are used by industrial bakersCoarse sugar - Also known as pearl or decorating sugar. crystal size larger than regular sugar ; resistant to color change at high temperaturesDate sugar made from ground up dried dates; does not dissolve in liquidsFruit sugar - slightly finer than regular sugar; used in dry mixes; more consistent small crystal size Granulated sugar Also called table sugar or white sugar. most known to consumers, used in home food preparationSanding sugar - large sugar crystal that is used mainly in the baking industry; gives products a shiny appearanceBrown sugar has molasses in it; used for glazes, baking; etc. Liquid sugar - sugar dissolved in waterSugar can be stored at room temperature in a dry environment

http://whatscookingamerica.net/Sugar.htm

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolBaking soda v. Baking Powder Baking soda = sodium bicarbonate (base)Baking power = Baking soda + acid Both act as leaveners Both can be stored at room temperature in a dry environment

joythebaker.com/2013/10/baking-101-the-difference-between-baking-soda-and-baking-powder/

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolEggs Eggs should be stored in a refrigerator to prevent spoilageEggs are used in a variety of things such as custards, cakes, etc.Chicken Breed eggs eggs bread from chickensOrganic eggs produced from hens that have been fed with organic feed Free-range eggs eggs from hens raised outdoors Quail eggs- smaller in size; speckled shell Duck eggs suited for dessert recipes; rich flavor; slightly larger than chicken eggs Goose eggs high in fat; larger than chicken and duck eggs; best for dessert recipes Turkey eggs- high in fat; flavor similar to chicken eggs Ostrich Eggs one egg equivalent to 20 to 24 large chicken eggs Egg Substitutes Liquid eggsPowdered eggs www.recipetips.com/kitchen-tips/t--187/types-of-eggs.asp

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolButter Can be cut into dry ingredients to make such things as flaky crusts and biscuits Can be creamed with sugar to make cakes and cookies Can be melted and combined with other ingredients Butter should be stored in a refrigerator to prevent spoilage

www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolOilHelps add moisture to baked products Liquid at room temperatureCan be stored at room temperature in a dry environment www.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolShortening Fats shorten gluten bonds shortening Does not have to be refrigerated Tenderizes baking products Shortening is solid at room temperature Can be stored in an air tight container in a dry environment at room temperaturewww.completelydelicious.com/2012/02/ingredient-spotlight-how-fats-are-used-in-baking.html

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolCocoa Adds deep chocolate flavor to baked goodsUsed in cakes and cookies to create a deep chocolate flavor Cocoa should be stored in a air tight container in a dry environment at room temperature

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolHeavy Cream Heavy cream or heavy whipping cream has a milk fat content of between 36 and 40 percent If whipped, heavy whipping cream will double in volume Heavy cream should be stored in a refrigerator to prevent spoilage Heavy cream can be whipped to make homemade whipped cream to put on top of desserts Heavy cream can be incorporated into sauces to make a richer, more flavorful sauce

www.food.com/about/heavy-cream-361

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High SchoolYeast Yeast is used as a leavener in various baked goods Yeast produces carbon dioxide which causes product to expand and rise Yeast helps with the development of fermentation flavors in baked goods Yeast can be stored in an air tight container or stored in its original package in a dry environment Yeast is primarily used to leaven bread

www.dakotayeast.com/yeast_functions.html

Chef Dee Smith, CSFECulinary Arts Instructor -West Forsyth High School