study guide chapters 2-10

8/10/2019 Study Guide Chapters 2-10

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Professional Baking Study Guide for the Mid TermExam

Spring 2014 !hef Martin Gilligan !E! M!"E

CHAPTER 2TOOLS AND EQUIPMENT FOR THE BAKESHOP

CHAPTER OUTLINE

#$ Standards for Tools and E%uipment p$ 24##$ Sele&ting Tools and E%uipment p$ 2'###$ (and)Tools p$ 2'

a$ Graters p$ 2*+$ Pastry Brushes p$ 2*&$ ,olling Pins p$ 2*d$ !utters p$ 2*

#-$ .ni/es p$ 2*$ .nife !onstru&tion p$ 2

B$ .nife Shapes p$ 2a$ "ren&h or !hef s .nife p$ 2+$ 3tility .nife p$ 2&$ Paring .nife p$ 2d$ Bread .nife or !ake .nife p$ 2

e$ 5ame or Bread Slasher p$ 2-$ Measuring and Portioning 6e/i&es p$ 2a$ S&ales p$ 2+$ -olume Measures p$ 27&$ 5adles p$ 27d$ Portion S&oops p$ 27e$ Thermometers and Gauges p$ 80f$ Timers p$ 81

-#$ !ook9are and Bake9are p$ 81$ Materials and (eat !ondu&tion p$ 81

a$ !opper p$ 81

+$ luminum p$ 81&$ Stainless Steel p$ 82d$ !erami&s p$ 82e$ Plasti& p$ 82f$ :ther Materials p$ 82g$ ;onsti&k !oatings p$ 82

B$ !ommon !ook9are p$ 82a$ Pots p$ 82

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+$ Pans p$ 88!$ !ommon Bake9are p$ 88

a$ Sheet Pans Sheet Trays or Baking Sheets p$ 88+$ (otel Pans p$ 84&$ Tart Pans p$ 84

d$ !ake and Bread Pans p$ 84e$ Molds p$ 8'-##$ Strainers and Sie/es p$ 8*

a$ !hina !ap

-###$ 6e&orating and "inishing Tools p$ 8#=$ Pro&essing E%uipment p$ 8

a$ Sli&er p$ 8

+$ Mandoline p$ 8&$ "ood Pro&essor p$ 8d$ Blender p$ 8e$ #mmersion Blender p$ 8f$ Mixer p$ 87g$ >ui&er p$ 87

=$ (ea/y E%uipment p$ 87$ !ooking and Baking p$ 87

a$ :/ens p$ 87+$ Baker s Peel or Transfer Peel p$ 40&$ ?ood)Burning :/ens p$ 41

d$ Mi&ro9a/e :/ens p$ 41e$ !ook Sto/es p$ 41f$ Broiler Salamander and Blo9tor&h p$ 41g$ 6eep)"at "ryers p$ 41h$ Proof Box p$ 42i$ ,efrigerators and "ree@ers p$ 42

A$ #&e !ream "ree@ers p$ 48k$ utomated Make)up E%uipment p$ 48l$ Sheeter p$ 48m$ 6ish9ashers p$ 44n$ ?ork Surfa&es Storage and :rgani@ation p$ 44o$ Storage !ontainers p$ 44p$ ,a&ks p$ 4'

B$ Safety E%uipment p$ 4'a$ "ire Extinguishers p$ 4'+$ -entilation Systems p$ 4'&$ "irst) id .its p$ 4*

=#$ The Professional Bakeshop p$ 4*!on&lusion p$ 4

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uestions for 6is&ussion p$ 47KEY TERMS(and toolsBen&h +rush:/en +rush

GratersPastry +rushes,olling pin!utters.nifeBread knife5ameS&alesPortion s&aleBalan&e or +aker s s&aleMeasuring &up

Portion Thermometer!ali+ratePotPanSheet pan(otel pan!hinoisStrainerSie/e!ake)de&orating turnta+le

Spatula:r+ital mixer-erti&al &utter


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SAFETY ALERTS

)roce&&in e1uipment p. 32Stora e p. $$

CHAPTER SUMMARY

This &hapter along 9ith !hapter 4 Bakeshop #ngredients and !hapter20 !ho&olate and 6e&orati/e ?ork &ontains material that 9ill +ereferred to again and again throughout this +ook$ (ere the studentsare introdu&ed to a 9ide array of tools they 9ill en&ounter in theirprofessional &areers$ The goal of this &hapter is to familiari@e thestudents 9ith the tools and their uses and to tea&h them ho9 aprofessional +akeshop is organi@ed$ This &hapter is designed to +eused +oth in the &lassroom and in the kit&hen$

The &hapter opens 9ith a dis&ussion of the ;S" rating and theimportan&e of using professional tools in the &ommer&ial kit&hen$ ?hatfollo9s are dis&ussions of kit&hen tools grouped +y type progressingfrom hand tools Cpp$ 2' 87D to hea/y e%uipment Cp$ 87D$ ?e emphasi@ethe fun&tion of the tool ho9 it is &onstru&ted and ho9 it is employed$:ften the type of material from 9hi&h a pie&e of e%uipment is madedetermines its fun&tion$ ?hen appropriate 9e suggest adAustmentsthat might +e re%uired 9hen 9orking 9ith diFerent types ofe%uipment$ "or example &on/e&tion o/ens &ook foods more %ui&klythan &on/entional o/ens$ Therefore 9e re&ommend that studentsde&rease o/en temperature +y 2' " to '0 " 9hen using &on/e&tion

o/ens$

Hou may 9ant to use this &hapter in the kit&hen to demonstratespe&iI& e%uipment$ Hou &ould demonstrate ho9 to &ali+rate a stem)type thermometer Cp$ 80D or ho9 to safely operate and &lean ele&tri&alde/i&es in&luding a meat sli&er mandoline food pro&essor +lenderand mixer using the text as referen&e$ This 9ould +e a good time totest students kno9ledge of e%uipment terminology and tea&h themspe&iI&s a+out 9here the e%uipment is stored in your kit&hen&lassroom$ The text on measuring de/i&es Cpp$ 2 81D &an +e used9hen tea&hing ho9 to 9eigh and measure ingredients 9hi&h is

dis&ussed in !hapter ' Mise en Pla&e$

The &hapter ends 9ith a se&tion on +akeshop layout Cpp$ 4* 4 D$

PROBLEM-BASED LEARNING EXERCISES

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1$ ssign a small group of students to /arious roles su&h as piemaker +read +aker or &ake de&orator in the +akeshop$ Pro/ide thegroups 9ith a list of four or I/e items that might +e prepared +yea&h 9ork station$ sk ea&h group to 9rite a list of the tools ande%uipment their 9ork station 9ould re%uire to &omplete the items$

Share the lists 9ith the entire &lassJ this should sho9 any items thegroups may ha/e o/erlooked$

2$ ssign indi/idual students to resear&h diFerent types of +ake9area/aila+le for making &akes and pies$ (a/e the students identify thead/antages and disad/antages of ea&h type of +ake9are as 9ell asthe pri&e for su&h e%uipment$ Ea&h student should 9rite his or herIndings a+out ea&h type of +ake9are$

QUESTIONS FOR DISCUSSION

1 ?hat is ;S" #nternationalK ?hat is its signiI&an&e 9ith regard to&ommer&ial +akery and kit&hen e%uipmentKNSF sets standards for the design, construction and installation oftools and equipment. NSF certi cation is voluntary, but many stateand local health departments require that food service operationsonly use NSF-certi ed equipment.

2 5ist four materials used to make &ook9are and +ake9are for the

+akeshop and des&ri+e the ad/antages and disad/antages ofea&h$Copperan e cellent heat conductor but heavy and e pensive,and reacts !ith acid. "nlined used for coo#ing sugar syrups.

$luminumlight!eight and a good heat conductor% good forba#e!are. "nsuitable for coo#ing creams and custards because itcan discolor them. $nodi&ed aluminum has a hard, dar#, corrosion-resistant surface that helps prevent stic#ing and discoloration.Stainless Steel strong, durable, nonreactive but conducts andretains heat poorly. 'est used for storage containers.Ceramicsearthen!are, porcelain and stone!are conduct heat

uniformly and retain temperatures !ell. (ood for ba#e!are buteasily chipped or crac#ed and should not be used over a direct)ame.

8 6es&ri+e the types of e%uipment used to mix ingredients in the+akeshop$*his#s and spatulas for hand mi ing

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+ertical stand mi er and spiral and orbital mi ers for batters anddoughFood processors and vertical cutting mi ers for blending and

processing foods into pur es

4 5ist four &lasses of Ire extinguishers$ "or ea&h one des&ri+e itsdesignating sym+ol and identify the type or types of Ire it should+e used to extinguish$

Class $ green% !ood, paper, cloth or plasticClass ' red% oil, grease or chemicalsClass C blue% electrical resClass !hite% coo#ing oil, fat and grease

' Explain the relationship +et9een 9ork se&tions and 9ork stationsand the kit&hen +rigade system dis&ussed in !hapter 1Professionalism$

$ !or# section is composed of !or# stations !here similar tas#sare performed. *or# sections are assigned area chefs. /astrychefs !or# the pastry station. 0n a large #itchen, the pastryfunctions could be divided among areas for bread ma#ing, ca#eand pastry mi ing and decorating. 1egardless of the si&e of the#itchen, each !or# station should be designed to minimi&e stepsto perform the tas#s. $nd the entire ba#eshop should be designedto ma imi&e space and provide easy access to tools andingredients.

* ssume that you ha/e +een asked to sele&t a ne9 o/en for a small&ommer&ial +akery$ Hou must resear&h the industry and Ind a+akery o/en supplier 9ho &an pro/ide you 9ith spe&iali@ede%uipment for your esta+lishment$ "ind a fe9 #nternet sites of&ompanies 9ho &an assist you 9ith this resear&h$ 5ist the%uestions you must +e a+le to ans9er in order to pur&hase thise%uipment$+endor sites include'read 2quipment 3anufacturers4 $ssociation,

http 55!!!.bema.org $/+ 'a#er, http 55!!!.apvba#er.com'lodgett, http 55!!!.blodgett.com'a ter, http 55!!!.ba termeg.com2mpire 'a#ery 2quipment, http 55!!!.empireba#e.com6obart 3anufacturing Company, http 55!!!.hobartcorp.com3ontague, http 55!!!.montaguecompany.com*oodstone Coo#ing 2quipment, http 55!!!.!oodstone-corp.com

*
http://www.apvbaker.com/http://www.empirebake.com/http://www.hobartcorp.com/http://www.apvbaker.com/http://www.empirebake.com/http://www.hobartcorp.com/


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TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ The most &ommon s&ale used in the +akeshop is theLaD portion s&ale$+D ele&troni& s&ale$&D +alan&e s&ale$dD &ounter9eight$

2$ ?hi&h of the follo9ing tools is most useful for remo/ing the yello9rind from a lemonK

aD -egeta+le peeler+D ester&D 5amedD Bird s +eak knife

8$ Ire in/ol/ing ele&tri&al e%uipment or 9iring should +e doused 9ithaL

aD &lass extinguisher$+D &lass B extinguisher$&D &lass ! extinguisher$dD &lass B extinguisher$

4$ /erti&al &utter mixer C-!MD refers to 9hi&h of the follo9ing pie&esof e%uipmentK

aD "ood pro&essor+D (and mixer&D BlenderdD Stand mixer

'$ ?hi&h of the follo9ing tools is ;:T used to strain foodsKaD !hinois+D "ood mill&D TamisdD Mandoline

*$ ?hi&h of the follo9ing tools is ;:T suita+le for top)+ro9ning sugar)&oated foodsK

aD Mi&ro9a/e+D Broiler&D SalamanderdD Blo9tor&h


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20$ &a+inet 9ith heat and humidity &ontrols used in the produ&tion of yeast +reads is kno9n as aCanDNNNNNNNNNNNNN NNNNNNNNNNNNNN$

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ANSWER KEY

(. c2$ +8$ &

4$ a'$ d*$ a

$ T

$ "7$ T10$ T

11$ T12$ T18$ Oan


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CHAPTER 3PRINCIPLES OF BAKING

CHAPTER OUTLINE

#$ Mixing Methods and Te&hni%ues p$ '2$ The #mportan&e of Moisture p$ '8

##$ (eat Transfer and the S&ien&e of Baking p$ '4a$ !ondu&tion p$ '4+$ !on/e&tion p$ ''&$ ,adiation p$ ''

###$ Baking and !ooking Methods p$ '*#-$ The Baking Pro&ess p$ '*

$ Stages of Baking p$ 'a$ Gases "orm p$ '+$ Gases re Trapped p$ '&$ Star&hes Gelatini@e p$ 'd$ Proteins !oagulate p$ 'e$ "ats Melt p$ 'f$ ?ater E/aporates p$ 'g$ Sugars !arameli@e p$ '7h$ !arryo/er Baking p$ '7i$ Staling p$ '7

-$ The S&ien&e of "la/or p$ *0$ "a&tors Fe&ting Per&eption of "la/ors p$ *1

a$ Temperature+$ !onsisten&y&$ Presen&e of !ontrasting Tastesd$ Presen&e of "atse$ !olor

B$ !ompromises to the Per&eption of Tastep$ *8

a$ ge+$ (ealth&$ Smoking

!on&lusion p$ *4uestions for 6is&ussion p$ *'

KEY TERMS

Glutenerate

BeatingBlending!reaming

Mixing!utting"olding.neadingSifting

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Stirring?hipping"ormula6oughBatter

,edu&tion6ry heat

Moist heatStar&h retrogradationStaling!arryo/er +aking!arameli@ation

Mouth feel

SIDEBARS

The Importance o 4luten p. 5%The Science o Bakin a Cake Circa ( 0' p. 52How "e +,perience Ta&te and Smell p. '%

TABLES

3.( 6i,in 6ethod& p. 533.% Common Bake&hop Cookin 6ethod& p. 5'3.3 4a&e& That /ea#en Baked 4ood& p. 57

FIGURES

3.( Type& o Heat +ner y p. 5$3.% 4elatini8ation o Starch p. 523.3 )rotein Coa ulation p. 53.$ The Human Ton ue p. '%3.5 The Human 9l actory Sy&tem p. '%

CHAPTER SUMMARY

This +rief &hapter introdu&es the students to the s&ientiI& +asis for9hat takes pla&e in the +akeshop$ The &on&epts and /o&a+ularypresented in these pages 9ill +e used and expanded on throughoutthis text$

fter studying this &hapter students should +e a+le to re&ogni@e theterms used to des&ri+e the diFerent mixing and &ooking methods

employed in the +akeshop$ They should understand ho9 heat aFe&ts+atters and doughs 9hi&h form the +asis for most +akeshop items$ The &hapter +egins 9ith a des&ription of mixing methods$ Ta+le 8$1details the eFe&t of ea&h method and the e%uipment used$ ;ext thes&ien&e of heat transfer is presented Cpp$ '4 ''D and is follo9ed +y adis&ussion of the &ommon +aking and &ooking methods Cp$ '*D$ The+aking pro&ess is +roken into nine stages Cp$ ' D and des&ri+ed in thetext Cpp$ ' *0D$ Students 9ho learn to re&ogni@e 9hat takes pla&e at

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ea&h stage in the +aking pro&ess enhan&e the learning experien&e inthe kit&hen$ nd they may +e +etter prepared to trou+leshoot their9ork in the kit&hen$

The &hapter &on&ludes 9ith an introdu&tion to the s&ien&e of Oa/or

Cpp$ *0 *4D$ Edu&ating students a+out the I/e primary tastes at theoutset of their &areer helps prepare them for 9orking 9ith Oa/or&om+inations as their skills de/elop$ Throughout the &hapters in this+ook you 9ill ha/e the opportunity to reinfor&e the s&ien&e of thesense of taste and smell that is introdu&ed here$

Hou &an use the information in this &hapter as the starting point forany num+er of kit&hen experiments$ To illustrate the eFe&ts of mixingon gluten formation students &an &ompare gently stirring Oour into asimple &ake +atter +y hand 9ith mixing the +atter +y ma&hine$ The/olume of sponge &ake +atter 9hen egg 9hites are folded in properly

using a ru++er spatula &an +e &ompared to the /olume of +atter9hen egg 9hites are folded in +y ma&hine to demonstrate properuse of e%uipment$ :r you might ask students to try 9hipping hea/y&ream 9ith a spoon in pla&e of a 9ire 9hisk$ &omparison of +readstored under refrigeration o/ernight 9ith +read stored 9rapped atroom temperature &an initiate a dis&ussion of star&h retrogradation$

Expe&t to return to the information &o/ered in this &hapter fre%uently$

PROBLEM-BASED LEARNING EXERCISE

Students 9ill need &opies of Coo#4s 0llustrated maga@ine for thisindi/idual exer&ise$ ssign students to sele&t an arti&le on a pastry&ake or other +akeshop item and make a list of the mixing and+aking prin&iples that make the re&ipe the +est$Q sk them to sharetheir Indings 9ith the &lass and dis&uss the importan&e of ea&hte&hni%ue to the Inished dish$


1 6is&uss the /arious mixing methods and the tools used$ Explainho9 mixing aFe&ts gluten de/elopment$'eatingSpoon or electric mi er !ith paddle% develops gluten!hen enough liquid is present in a formula made !ith !heat)our

'lendingSpoon, spatula, !his# or electric mi er !ith paddleattachment% !hen done gently, gluten development can becontrolled and minimi&ed

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Creaming2lectric mi er !ith paddle attachment on mediumspeed% because this method is used to blend sugar into fat,development of gluten is not an issue

Cutting/astry cutters, ngers or electric mi er !ith paddleattachment% used to combine fat into a mi ture% thereforegluten development is not an issue

FoldingSpatula or balloon !his#% used to minimi&e glutendevelopment

neading6ands or electric mi er !ith dough hoo#% primarymethod used to develop gluten in !heat )our mi tures

SiftingSpoon, !his# or spatula

*hipping*his# or electric mi er !ith !hip attachment

2 ?hat are the /arious &ooking methods employed in the+akeshop and for 9hi&h produ&ts are they &ommonly usedK7ry-6eat 3ethods'a#ing7oughs, batters for breads, ca#es, coo#ies, pastries,fruit 'roilingFruits% gla&ed custards7eep-frying7oughnuts, fritters/an-frying'atters for griddleca#es

Saut ingFruit 3oist-6eat 3ethods'oilingCreams, sauces, fruits/oachingFruits, fresh and driedSimmeringCreams, sauces, fruits

8 ?hat elements in +aked good make them riseK(ases present in the dough through the mi ing process andthrough natural or chemical leavening agents used in theformula. (ases are air, carbon dio ide and steam.

4 5ist and des&ri+e the nine steps in the +aking pro&ess$(ases formair, carbon dio ide or steam(ases are trappedegg protein or gluten net!or# traps gasesStarches gelatini&eat 89:;F starch in )our absorbs up to 8:times its !eight inmoisture and e pands/roteins coagulateat 8


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Fats meltsteam is released, fats disperse, coating starch andmoisteningthe product *ater evaporatesheat turns !ater to steam, !hich leavens

products

Sugars carameli&eabove =>:;F sugars bro!n, adding )avorand color Carryover ba#ingresidual heat in pan and product continuesba#ing processeven after product is removed from ovenStalingmoisture loss and changes in structure of starchgranules ?starch

retrogradation@ occurs as products cool, dry out and age

' Explain 9hat pro&ess &auses staling$ 5ist the 9ays to minimi@estaling of +reads and &akes$

$ loss of moisture through evaporation as !ell as a change inlocation and distribution of !ater molecules !ithin the product.*rap product !ell, then store at room temperature or free&e.7o not refrigerate.

* 5ist and des&ri+e the I/e +asi& tastes$S!eetour most pleasurable, taste for !hich humans have aninnate preference. Comes from the naturally occurring sugarsin foods. 2 cessive consumption can reduce one4s ability to

perceive s!eet tastes.

SourConsidered the opposite of s!eet, found in acidic foods.

Salty*ith the notable e ception of oysters and othershell sh, celery and sea!eed, a salty taste in a food is theresult of the coo#4s decision to add the mineral sodium chloride?salt@ or to use a previously salted ingredient such as salt-cured

sh or soy sauce. 2 cessive consumption can reduce one4sability to perceive salty tastes.

'itterthe taste associated !ith tasting al#aloids in foods suchas roasted coAee, nuts or chocolate.

"mamithe rich, full taste perceived in the presence of thenatural amino acid glutamate or its commercially producedcounterpart #no!n as monosodium glutamate ?3S(@% cheese,meats, rich stoc#s, soy sauce, shell sh, fatty sh, mushrooms,tomatoes and !ine are all high in glutamate.

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3se the #nternet to lo&ate a Oa/or 9heel that des&ri+es a foodsu&h as &oFee or &ho&olate$ 3se the /o&a+ulary pro/ided todis&uss the sensory &hara&teristi&s of a popular +akeshoppreparation su&h as a pie &ookie or &ake$

Flavor *heels of the *orld *eb Site hosts a long discussion ofassorted )avor !heels in use today. http 55!!!.eblong.com5&arf5)avor!heel.html

CoAee Fair *eb Site posts a full color image of a coAee tasting!heel http 55!!!.coAeefair.com5coAee-facts-tasting.htm

Flavor *heel for 3aple /roducts produced by $griculture and $gri-Food Canadahttp 55!!!.agr.gc.ca5roueBerable5inde Be.php pageD!heel-roue

TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ ?hi&h of the follo9ing is ;:T a dry)heat &ooking methodKaD SautRing+D 6eep)frying&D BakingdD Boiling

2$ The pro&ess of heating sugar to a+out 820 " &ausing it to darken is&alledL

aD &arameli@ation+D &oagulation&D gelatini@ationdD e/aporation

8$ ?hi&h of the follo9ing methods is ;:T usually employed 9hen&ooking a +atter or a doughK

aD Baking+D 6eep)frying&D BoilingdD Pan)frying

4$ ?hi&h of the follo9ing tools is used to lighten a mixture +y +eating it/igorously to in&orporate airK

aD Paddle atta&hment

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+D ?hisk&D ?ooden spoondD ll of the a+o/e

'$ ?hat is the proper term that des&ri+es the transfer of heat 9hen

heat energy hits a &ake pan or +aking sheet pla&ed in a hot o/enKaD #nfrared+D !ondu&tion&D ;atural &on/e&tiondD ,adiation

'. The proce&& o &u ar breakin down in the pre&ence o protein i& called:a; carryo#er bakin .

b; retro radation.c; 6aillard reaction.d; denaturin .

M T!(#;G$ NNNNNN Beating aD 9orking a dough to de/elop gluten$ NNNNNN !reaming +D in&orporating solid fat into dry

ingredients until small lumps remain7$ NNNNNN .neading &D +eating /igorously to in&orporate air10$ NNNNNN Sifting dD &om+ining softened fat andsugar 9hile

/igorously in&orporating air11$ NNNNNN !utting eD passing through a sie/e to remo/elumps

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1 $ There is no &orrelation +et9een the texture of food and the 9ay ittastes$

1 $ The +urning sensation one experien&es 9hen eating &ertain hot or

spi&y foods su&h as &hiles is referred to as umami$17$ !elery sea9eed oysters and shellIsh are among the fe9 foods9ith a naturally o&&urring salty taste$

"#55 #; T(E B5 ;.S

20$ The pro&ess of gently in&orporating 9hipped &ream or egg 9hitesin a mixture is &alled NNNNNNNNNNNNNNNN$

21$ The three lea/ening agents that &ause +aked goods to rise are air NNNNNNNNNNNN and NNNNNNNNNNN NNNNNNNNNNNN$

22$ The natural &hanges that &ause +read to loose moisture and dryout is also kno9n as NNNNNNNNNNNN NNNNNNNNNNNNNNNNNN$

28$ Baked goods that &ontain a high per&entage of NNNNNNNNNNN and NNNNNNNNNNNN retain moisture and stay fresh longer$

24$ ?hen proteins are heated they +egin to NNNNNNNNNNNNN or &oagulate$

ANSWER KEY

1$ d2$ a8$ &4$ +'$ +*$ &

$ &$ d

7$ a

10$ e11$ +12$ "18$ T14$ "1'$ "1*$ T1 $ "1 $ "

17$ T20$ folding21$ steam


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CHAPTER 4BAKESHOP INGREDIENTS

CHAPTER OUTLINE

I. *lour& p. '. "heat *lour p. '

a. Compo&ition o *lour p. '7 b. Cla&&i ication o "heat p. 20c. Treatin *lour p. 20

(. 6altin and +nrichment p. 20%. in and Bleachin p. 2(

d. Type& o *lour p. 2(B. Specialty *lour& p. 2%

a. )urcha&in and Storin p. 23II. Su ar& and Sweetener& p. 23

. Su ar p. 23a. Su ar 6anu acturin p. 2$

b. Type& o Su ar p. 2$B. /i1uid Sweetener& p. 25C. Cookin Su ar p. 2'

. Simple Su ar Syrup& p. 2'+. Concentrated Cooked Su ar Syrup& p. 22

a. Caramel p. 27III. *at& p. 27

. Butter p. 0a. Stora e p. 0

B. /ard p. 0C. 6ar arine p. 0

. Shortenin & p. (Iemo#al p. 3

. Stora e p. 3

B. Concentrated 6ilk& p. 3C. Cream p. $

a. Stora e p. $. Cultured airy )roduct& p. $

a. Stora e p. 5+. Chee&e& p. 5

a. *re&h or =nripened Chee&e& p. ' b. Stora e p. 2

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ed *lame 4rape& p. (00

b. Thomp&on Seedle&& 4rape& p. (00c. 9ther Table 4rape& p. (00

+. 6elon& p. (00a. Cantaloupe& p. (0(

b. Honeydew 6elon& p. (0(c. "atermelon& p. (0(

*. )ome& p. (0(

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a. pple& p. (0( b. )ear& p. (03c. @uince p. (0$

4. Stone *ruit& p. (0$a. pricot& p. (0$

b. Cherrie& p. (0$c. )eache& and !ectarine& p. (05d. )lum& p. (05

H. Tropical& p. (0'a. Banana& p. (0'

b. ate& p. (0'c. ?iwi& p. (0'd. 6an oe& p. (02e. )apaya& p. (02

. )a&&ion *ruit& p. (0

. )ineapple& p. (0

I. )urcha&in *re&h *ruit& p. (07a. 4radin p. ((0 b. >ipenin p. ((0c. )urcha&in p. ((0

A. )urcha&in and Storin )re&er#ed *ruit& p. (((a. cidulation p. (((

b. Canned *ruit& p. (((c. *ro8en *ruit& p. (((d. ried *ruit& p. ((%

?. Auicin p. ((3


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KEY TERMS

*riableSo t lour "eak lour

Hard lour Stron lour Compo&ite lour


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$.$ Sta e& o Cooked Su ar p. 27$.5 6eltin )oint o *at& p. ($.' + 4rade& p. 7$.2 pple


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se&tions on fruit parti&ularly the dis&ussion of /arieties of apples andpears Cpp xxx xxxD as 9ell as some of the +asi& pro&edures forhandling fruits 9ould make good re/ie9 material 9hen tea&hing!hapter 11 Pies and Tarts$ "or example ha/e students resear&hseasonal +erries 9hen learning to prepare fruit tarts$ :r ask students

to &reate a ne9 &r pe dish Illed 9ith a fruit suita+le for sautRing$ The se&tion on "la/orings Cpp$ 118 121D &an +e used to supplementmu&h of the 9ork in future &hapters$ n in)depth look at key Oa/orings&ould form a spe&ial assignment in &onAun&tion 9ith study of making&ustards and &reams in !hapter 14 i&e &reams in !hapter 1* or&omponents in plated desserts in !hapter 17$ Throughout En 'a#ing9e refer students +a&k to se&tions of this &hapter$

!omparati/e tasting is a helpful 9ay to introdu&e students to ne9ingredients$ ?hen introdu&ing ne9 ingredients seeing smelling and

sampling is helpful to familiari@e the students$ Hou &ould arrange a&omparati/e tasting of sele&ted ingredients +efore introdu&ing them toyour students as part of tea&hing this &hapter or in &onAun&tion 9ithfuture se&tions$ #n fa&t some of our suggested Pro+lem)Based 5earningExer&ises take Aust this approa&h$

#mportant pro&edures that are &o/ered in this &hapter and that 9ill +eused throughout En 'a#ing should not +e o/erlooked$ The pro&edurefor 9hipping egg 9hites Cp$ 70D and the pro&edure for using sheetgelatin Cp$ 72D are &o/ered here$ nd formulas for making t9o &heeses!r me "raU&he Cp$ 'D and ,i&otta !heese Cpp$ * D form part of the

&hapter &ontent$ These se&tions of this &hapter &ould +e used in thekit&hen &lassroom$


1 "or this indi/idual assignment ea&h student sele&ts one of thefollo9ing industriesL Oour milling sugar reIning or the dairyindustry$ 6ire&t ea&h student to resear&h the topi& usingen&y&lopedias industry pu+li&ations and &ulinary referen&epu+li&ations to learn more a+out ho9 these agri&ultural produ&tsare +rought to market$ sk the students to 9rite a short reporton their Indings$

2 ssign indi/idual students to identify four seasonal fruitsa/aila+le in their lo&al gro&ery store$ (a/e the students identifythe &ountry or region of origin for ea&h of the fruits$ sk ea&hstudent to re&ommend one or t9o dessert preparations that&ould +e made from these fruits$

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8 "or a +lind taste test assign small groups of students to preparethe same formula for a +aked apple pea&h or pear using organi&and nonorgani& fruit of the same /ariety$ Pair t9o groups tosample ea&h other s preparation and try to identify the organi&

fruit$ s a follo9)up ask the groups to de+ate the relati/e meritsof +uying organi& fruit or &ommer&ially gro9n fruit and sharetheir &on&lusions 9ith the &lass$

QUESTIONS FOR DISCUSSION1 ?hat is the importan&e of protein in Oour for +read makingK ;ame

the general types of Oours a/aila+le and their diFerent uses in the+akeshop$/rotein content of )our helps determine the gluten-formingcapability of the four. (luten is the tough rubbery substance thatgives bread its volume, te ture and appearance. 0t providesstructure and helps bread rise. (ases from yeast fermentation aretrapped in the gluten net!or#, thus leavening bread. Flour typesare ca#e, pastry, all-purpose, bread, !hole-!heat and high-gluten.

2 ?hat is milkfat and ho9 is it used in &lassifying milk)+asedprodu&tsK

he fat that is naturally found in !hole mil#. he percentage ofmil#fat is used to categori&e products as s#im, lo!-fat or cream.

8 6is&uss the four fun&tions of sugar and s9eeteners in +aked goods$/rovide )avor and color, tenderi&e products by !ea#ening glutenstrands, provide food for yeasts, serve as a preservative and act asa creaming or foaming agent to assist !ith leavening.

4 ?hy are eggs pasteuri@edK ?hat pre&autions &an the pastry &ookand +aker take to ensure food safety 9hen handling ra9 eggprodu&tsK1ich in protein, eggs are a potentially ha&ardous food that isespecially prone to hosting salmonella bacteria. /asteuri&ing #illsthe bacteria. "sing pasteuri&ed eggs in products that !ill not becoo#ed such as meringue topping or in custards helps preventspread of these bacteria. Some safety precautions the chef canobserve 1efrigerate coo#ed egg dishes as soon as they are made.Cool do!n custard in an ice bath. Never reuse a container in !hichra! eggs !ere stored !ithout saniti&ing.

2'


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' Many /arieties of fat and shortening are a/aila+le to today s +akerand pastry &hef$ 6is&uss 9hi&h fats are preferred for /arious+akeshop appli&ations$"nsalted butter is pri&ed for its taste, but it has a lo! melting pointthat ma#es it hard to !or# !ith and it burns easily. 'utter contains

moisture% products made !ith it may not be as )a#y as those made!ith shortening. (ood for most applications.

Solid vegetable shortening is 8:: percent fat !ith a relatively highmelting point. 0t is )avorless and colorless and may leave a coatingon the tongue. 6igh in saturated fat due to hydrogenation process./ies and )a#y dough products. 6igh-ratio ca#es.

+egetable oils have a neutral )avor and are cholesterol-free. *illnot create )a#iness as !ould a solid fat. "sed in muGns, chiAonca#es and quic# breads.

Hard ma#es )a#y products, especially pie crusts, but someconsumers disli#e its taste.

3argarine-puA pastry or 7anish pastry. *ill produce )a#y productsbut can leave greasy taste on tongue.

* 6eIne ripeness and explain 9hy ripe fruits are most desira+le$ (o9does the ripening pro&ess aFe&t the a/aila+ility of some fruitsK?hi&h fruits emit ethylene gas and 9hy is this a &onsideration9hen storing fruitsK

1ipe fruit is fully gro!n and developed% the fruit4s )avor, te tureand appearance are at their pea# and the fruit is ready to use asfood. 7epending on the species, fresh fruit can be purchasedeither fully ripened or unripened. Figs and pineapples ripen onlyon the plant and are harvested at or Iust before their pea# ofripeness% they should not be purchased unripened as they !illnever attain full )avor or te ture after harvesting. 'ananas and

pears continue to ripen after harvesting and can be purchasedunripened.

$s they ripen, apples, tomatoes, melons and bananas emitethylene gas. 2thylene gas can be used to encourage ripening inmost fruits by storing unripened fruits !ith ethylene-producingfruits in closed containers a!ay from drafts.

Explain 9hy some apple or pear /arieties are preferred for +aking9hile other /arieties are preferred for eating$ $pples !ith rm te tures that retain their shape better duringcoo#ing are the best choices !hen the appearance of the coo#ed

2*


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item is important% (ranny Smith and /ippins are good e amples. $ny type of apple can be eaten out of hand% it depends on personal preference. Soft-te tured 1ed 7elicious apples are very popular for eating out of hand% they also disintegrate to a pur e!hen coo#ed and are preferred for ma#ing apple sauce.

3se the #nternet to lo&ate a 3$S$ produ&er of European)style pastryingredients$ ?hat type of Oa/orings and nut produ&ts do theyprodu&e and marketK

$ fe! manufacturers includehttp 55!!!.amoretti.comhttp 55!!!.puratos.comhttp 55!!!.hershysfoodservice.comhttp 55!!!.guittard.com

2
http://www.amoretti.com/http://www.puratos.com/http://www.hershysfoodservice.com/http://www.amoretti.com/http://www.puratos.com/http://www.hershysfoodservice.com/


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TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ ?hi&h of the follo9ing is ;:T found in a kernel of 9heatK

aD Star&h+D Gluten&D ProteindD Bran

2$ ?hi&h of the follo9ing milk produ&ts is ;:T fermentedKaD !r me fraU&he+D !ream&D HogurtdD Buttermilk

8$ !on&entrated milks are those in 9hi&h a portion of the NNNNNNNNNNNNhas +een remo/ed$aD fat+D sugar&D 9aterdD Oa/or

4$ Grade milk must +e heat)treated in a pro&ess kno9n asaD pasteuri@ation$+D ultra)pasturi@ation$&D homogeni@ation$

dD &ertiI&ation$

5. "hen mea&urin the concentration o &u ar in a &olution the &olution &hould be ata; 3%D*.

b; 5 D*.c; 25D*.d; %(%D*.

'. "hen &u ar i& cooked to the Ehard ballF &ta ea; the li1uid turn& brown.

b; the mi,ture &eparate& into a hard brittle &heet.

c; it orm& a hard compact ball.d; all o the abo#e.

$ To prepare a medium syrup you shoulda; boil % part& water to ( part &u ar by wei ht or one minute.

b; boil (G part& water with ( part &u ar by wei ht or one minute.c; boil e1ual part& by wei ht o water and &u ar or one minute.d; boil ( part water to % part& &u ar by wei ht or one minute.

2


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$ ?hi&h of the follo9ing fruits ripen after pi&kingKaD Pineapples+D !herries&D Bananas

dD "igs7$ ?hi&h of the follo9ing fruits are pi&ked 9hen underripe and storedunder temperature)&ontrolled &onditions for extended periods +eforesellingK

aD Stra9+erries+D Bananas&D pplesdD Pomegranates

M T!(#;G

10$ NNNNNN allspi&e aD unopened +ud of an e/ergreen 9ithpungent

aroma11$ NNNNNN &ara9ay +D dried plumlike fruit of tropi&al

e/ergreen gratedin &ustards and &akes

12$ NNNNNN anise &D &res&ent)shaped +ro9n seed 9ithpeppery taste of rye

18$ NNNNNN &lo/es dD +lue)gray seeds used in +reads and+lended 9ith

honey and &itrus rind14$ NNNNNN nutmeg eD nati/e to #ndia also kno9n as+enne these small

Oat o/als taste nutty and earthy1'$ NNNNNN poppy seeds fD >amai&an pepper 9hole +erries look

like +ro9npepper&orns ground to season

ginger+read1*$ NNNNNN sesame seeds gD tiny seeds of a Mediterranean

plant 9ith a tastesimilar to li&ori&e

T,3E


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1 $ "lour and grains should +e stored under refrigeration to keep themdry and to pre/ent ran&idity$

17$ ?hen su+stituting shortening in a formula &alling for +utter the%uantity of li%uid must +e redu&ed to &ompensate for moisture in the

shortening$20$ ,oasting nuts remo/es their Oa/or making then +itter$

21$ Sheet gelatin is softened in &old 9ater then dissol/ed in hot li%uid+efore using$

22$ Grade eggs are the highest %uality a/aila+le$

28$ Hogurt &ontains as mu&h milkfat as the milk from 9hi&h it 9asmade$

24$ llspi&e is a +lend of &innamon &lo/es and nutmeg$

2'$ ?hole milk &annot +e su+stituted for 9ater in any re&ipe$

2*$ ?hipped +utter &an +e su+stituted /olume for /olume 9ith regularsti&k +utter$

2 $ #odi@ed salt should not +e used in +aked goods +e&ause its iodinetaste 9ill taint the deli&ate Oa/or of &akes and &ookies$

2 $ !ornstar&h must +e dissol/ed in &old 9ater added to a mixturethen +oiled for se/eral minutes for it to thi&ken$

27$ The @est is the +itter 9hite layer that surrounds the Oesh of lemonsand oranges$

"#55 #; T(E B5 ;.S

80$ Tender produ&ts su&h as &akes are made 9ith NNNNNNN or NNNNNNNNNNN Oour$

81$ Bread Oour &ontains NNNNNNNN to NNNNNNNNNN per&ent protein$

82$ The most &ommon form of sugar in the +akeshop is NNNNNNNNNNNNmade from &ane or +eet sugar$

88$ The &lear portion of the egg the NNNNNNNNNNNN is often referred to asthe egg 9hite$

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84$ The fat &ontent of NNNNNNNNNN NNNNNNNN is at least 80 per&ent$

8'$ 6ry milk po9der &annot support the gro9th of NNNNNNNNNNNNNN so itshould not +e refrigerated until re&onstituted$

8*$ "ats and li%uids 9hi&h do not mix naturally are +lended or NNNNNNNNNNNNNNNNN into a homogenous mixture +y &areful +lending$

8 $ Egg 9hites NNNNNNNNNNNNNNNNNNNNN +e&oming Irm and opa%ue attemperatures +et9een 144 " and 147 "$

8 $ To pre/ent en@ymati& +ro9ning &ut fruits are NNNNNNNNNNNNNNNNNNNNNNNNNN that is pla&ed in a solution of lemon Aui&eand 9ater$

87$ pples pears and %uin&e are all mem+ers of the NNNNNNNNNNNNN

family tree fruits 9ith thin skins and Irm Oesh surrounding a &entral&ore &ontaining many seeds$

40$ The NNNNNNNNNN grade of fro@en fruit 3S Grade C"an&yD may +eapplied to a &ase of fruit 9ithout ha/ing an a&tual inspe&tion if the fruitmeets the standards for the grade$

41$ "ruit desserts &an +e NNNNNNNNNN NNNNNNNNNNN alternati/es to more&alori& &akes and pastries$

ANSWER KEY

1$ +2$ +8$ &4$ a'$ +*$ &

$ +$ &

7$ &10$ f 11$ &12$ g18$ a

14$ +1'$ d1*$ e1 $T1 $ "17$ "20$ "21$ T22$ "28$ T24$ "2'$ T2*$ "

2 $ "2 $ T27$ "80$ soft


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CHAPTER 5MISE EN PLACE

CHAPTER OUTLINE

# "ormulas and ,e&ipes p$12*## Measuring #ngredients p$ 12

$ Measurement Systems p$ 12

a$ !on/erting Grams and :un&es p$127B$ Temperature Measurements p$

180### "ormula !on/ersions p$180

$ !on/erting Total Hield p$ 180B$ !on/erting Portion Si@e p$ 181

!$ dditional !on/ersion Pro+lems p$182a$ E%uipment p$

182+$ E/aporation p$ 182

&$ "ormula Errorsp$ 182

d$ Time p$ 1826$ Baker s Per&entage p$

188 a$ !on/erting a "ormula 3sing Baker s Per&entagep$ 184

#- Preparing E%uipment p$ 18'- .nife Skills p$18*

$ 3sing .ni/es Safely p$18*

B$ !aring for .ni/es p$ 18-# Preparing #ngredients p$18

$ Making Bread !ake or !ookie !rum+s p$18

B$ !larifying Butter p$ 18!$ Toasting ;uts and Spi&es p$

186$ Blan&hing ;uts p$ 18

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E$ Preparing ;ut "lour p$18

-## Preparing to Bake p$187

$ Steeping p$ 187

B$ !onditioning 6ry "ruit p$ 187!$ Blan&hing and Par+oiling p$140

6$ Making an #&e Bath p$140

!on&lusion p$ 141uestions for 6is&ussion p$

141

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KEY TERMS

?eight-olumeS&aling

!ountMetri& system!on/ersion fa&tor

HieldS&ale up

Baker s per&entage True per&entage?hetstone

Steel!larify#nfuseMa&erate

SIDEBARS

)reparin to Bake p. (%')lannin Checkli&t p. (%2

TABLES

5.( Common bbre#iation& p. (%25.% Common +1ui#alent& p. (%7

FIGURES

5.( Sample Baker & )ercenta e *ormula p. (3$5.% Scalin up =&in Baker & )ercenta e p. (35

CHAPTER SUMMARY

3ise en place is a &ulinary term useful in any professional kit&hen or+akeshop$ This &hapter introdu&es the students to eV&ient 9orkha+its and +asi& kit&hen skills$ The +a&k+one of the &hapter ismeasuring and +aker s math 9hi&h is &o/ered in the Irst threese&tions "ormulas and ,e&ipes Cpp$ 12* 12 D Measuring #ngredientsCpp$ 12 180D and "ormula !on/ersions Cpp$ 180 188D$ (ere is agood pla&e to start emphasi@ing the importan&e of measuring +y9eighing espe&ially if the students ha/e had pre/ious experien&e9ith /olume measurement$ #f you ha/e not done so already this

&hapter is an opportunity to tea&h the proper pro&edure for using a+alan&e s&ale as des&ri+ed on page 12 $

6epending on the le/el of the students the +aker s math &on&epts inthis &hapter may +e easily grasped$ Time in and out of the &lass &an+e de/oted to s&aling formulas up or do9n and &on/erting formulasinto +aker s per&entage$ ssigning the 'a#er4s 3ath /ideo that

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a&&ompanies this text as home9ork should help students graspsome of these &hallenging &on&epts$

.nife skills 9hile not &entral to 9ork in the +akeshop are essentialand often o/erlooked$ ?e in&lude some information on using and

&aring for kni/es Cpp$ 18* 18 D for those students 9ith little &ulinary+a&kground$ This se&tion gi/es you the opportunity to demonstratesome +asi& knife skills and proper use of &utting +oards$

?e in&lude useful te&hni%ues used repeatedly in the +akeshop in this&hapter$ ;ot to +e o/erlooked is a formula for an all)purpose Pan!oating Cp$ 18*D 9hi&h &an +e used for most %ui&k +reads and&akes$ nd simple te&hni%ues not &o/ered else9here in&luding ho9to prepare &lariIed +utter nut Oours &rum+s and dried fruits for+aking are found in these pages$ The pro&edure for making an i&e+ath is also introdu&ed here +e&ause it is one te&hni%ue 9ith many

appli&ations throughout this +ook$:ne &lariI&ation a+out formulas in En 'a#ing L The total yield forea&h formula fre%uently in&ludes the 9ord approximatelyQ as in

HieldL 40 !ookies approximately 1 oun&e C80 gramsD ea&h$Q Thisindi&ates that if the total 9eight of the &ookie is &hanged the yield9ill +e diFerent$ :r if ingredients are improperly measured or thedough is mixed in&orre&tly the yield may &hange$ Be&ause the totalyield for the formulas 9ill +e slightly diFerent depending on 9hethermetri& or 3$S$ %uantities are used approximatelyQ alerts thestudents to the fa&t that 9hile 40 &ookies &an +e produ&ed the

&ookies might +e smaller or larger depending on the formula used$


ssign indi/idual students to &on/ert a formula using a re&ipe fromthe Bread Baker s Guild of meri&a ?e+ siteChttpL


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1 ?hy is it so important to 9eigh ingredients used in the +akeshopK?hat types of ingredients may +e a&&urately measured using/olumeK*eighing is the most accurate form of measuring. $ cup of )ourmay !eigh more or less depending on ho! it !as !eighed and

!hat type of )our it is, for e ample. Hiquids such as !ater, mil# andeggs !eigh the same by !eight or volume.

2 6es&ri+e the proper pro&edures for sharpening a knife$

/lace the heel of the blade against the !hetstone at a >:-degreeangle. /ress do!n on the blade !hile pushing a!ay from you in onelong arch as if to slice oA a thin piece of the stone. 1epeat onboth sides until the blade is suGciently sharp. En a three-sided!hetstone run the blade of the #nife against a !hetstone going tothe coarsest to the nest surface. 6one the edge of the bladeagainst a steel after sharpening.

8 Explain the pro&ess used to s&ale up a formula$ ?hy is it importantto follo9 the pro&edures des&ri+ed in this &hapter 9hen s&aling a+akeshop formula up or do9nK*hen portion si&e does not matter or stays the same, convert total

yield to scale up a formula. 7ivide ne! yield by old yield to obtain aconversion factor. 3ultiply the quantity of each ingredient by theconversion factor to obtain the ne! quantity needed of eachingredient. Er use ba#er4s percentage to scale up a formula.

4 Sele&t a formula from !hapter 14 !ustards !reams and Sau&esand des&ri+e the mise en pla&e for that item$he proper mise en place should include selecting and arranging

the tools and equipment% reading the formula% measuringingredients% preheating the oven ?if necessary@% preparing pans orba#e!are as necessary for the chosen formula. $nd !hen ma#ing acustard, mise en place should include preparing a !ater bathbefore beginning to prepare the formula.

TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ ?hen something is measured in &ups or milliliters you are a&tuallymeasuring its

aD mass$+D /olume$&D total si@e$

8*


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dD &ount$

2$ #n 9hi&h of the follo9ing &ir&umstan&es is it ;:T ne&essary toin&rease &ooking times 9hen s&aling up a formulaK

aD n o/en is Illed to &apa&ity and some heat is lost$

+D larger %uantity of +atter is &ooked in the same si@epan as that &alledfor in the original formula&D larger pan is used from that &alled for in the original

formuladD ll of the a+o/e

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8$ Proper mise en pla&e in&ludes organi@ingaD ingredients$+D tools$&D &leaning supplies$dD all of the a+o/e$

4$ ?hi&h of the follo9ing 9ould +e most useful for measuring * oun&esof &ornmealK

aD 6ry measuring &up+D +alan&e)+eam s&ale&D Measuring spoonsdD 5i%uid measuring &up

! 5!35 T#:;S

'$ (o9 many oun&es are in one en/elope of gelatin that 9eighs gramsK

*$ ?hat &on/ersion fa&tor is used to &hange a formula that makes 12pounds of +read dough into a formula making 80 pounds of doughK

$ (o9 many pounds of dough 9ill a +read formula that produ&es 182oun&es yieldK

$ (o9 many 2)Ouid)oun&e portions 9ill a 8)%uart +at&h of pastry&ream produ&eK

7$ pproximately ho9 many 4)oun&e muVns 9ill a 2)kilo +at&h of+atter makeK

10$ ?hat is the +aker s per&entage of 82 Ouid oun&es of 9ater in a+read dough formula &alling for 4 oun&es of OourK

"#55 #; T(E B5 ;.S

11$ #n the professional +akeshop measuring ingredients +y NNNNNNNNN ispreferred to ensure &onsistent results$

12$ dull knife is NNNNNNNNNNNN Cmore


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1'$ Seeds and nuts are usuallyNNNNNNNNNNN in a sautR pan +efore usingto de/elop their ri&h Oa/or$

1*$ ?hen &ooling a food in an i&e +ath add NNNNNNNNNN to the i&e+e&ause it 9ill make the i&e melt more %ui&kly for more eV&ient

&ooling$1 $ Some fruits &an +e NNNNNNNNNNNNNNNN in +oiling 9ater to remo/e theirskins$

1 $ NNNNNNNNNNNNNNNN +utter has had the 9ater and milk solids remo/ed$

17$ To &on/ert the total yield of a formula NNNNNNNNNNNNN the ne9desired yield +y the old yield to o+tain the &on/ersion fa&tor$ Thenmultiply ea&h ingredient %uantity +y the &on/ersion fa&tor to o+tain thene9 %uantity$

ME S3,EME;T !:;-E,S#:;S

20$ 4'4 g X NNNNN o@$ X NNNNN l+$

21$ 1 &up X NNNNN o@$ X NNNNN liters

22$ NNN &ups X 2 pts$ X NNNNN %ts$

28$ NNNN o@$ X 2$2 l+s$ X NNNNN k

24$ 1 T$ X NNNNN O$ o@$ X NNNNN ml

2'$ 1 o@$ XNNNNN g

ANSWER KEY

1$ +2$ &8$ d4$ +'$ 1


40/80

40


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CHAPTER 6QUICK BREADS

CHAPTER OUTLINE

#$ !hemi&al 5ea/ening gents p$144

$ Baking Soda p$ 144B$ Baking Po9der p$

144!$ Baking mmonia p$

14'6$ Pur&hasing and Storing p$

14'##$ Mixing Methods p$ 14'

$ Bis&uit Method p$14*

B$ MuVn Method p$ 14!$ !reaming Method p$

1'06$ Trou+leshooting MuVns and ui&k Breads p$

1'2!on&lusion p$ 1'2

uestions for 6is&ussion p$1'2

dditional ui&k)Bread "ormulas p$1'8

Griddle&akes p$1*7

KEY TERMS

!hemi&al lea/ening agentsS&onesBaking soda

TunnelingBaking po9derSingle)a&ting +aking po9der6ou+le)a&ting +aking po9der!rum+

Make)upStreuselBis&uit methodGriddle&akesMuVn methodPan&akes!reaming method

Trimoline

SIDEBARS

6odern Science p. ($5

41


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Bi&cuit& and Scone&: 4enealo y p. ($'Con#enience )roduct& p. (5(

TABLES

'.( @uick-Bread 6i,in Techni1ue& p. ($5'.% Trouble&hootin Chart or 6u in& and @uick Bread& p. (5%

FIGURES

*$1 Properly and #mproperly Mixed !orn MuVns

p$ 14

CHAPTER SUMMARY

This &hapter initiates the kit&hen &lassroom portion of En 'a#ing $ Thestudy of +aking +egins 9ith an introdu&tion to &hemi&al lea/ening Cpp$144 14'D follo9ed +y a dis&ussion of the three primary mixingmethods used to make ui&k BreadsL the Bis&uit Method Cpp$ 14*14 D the MuVn Method Cpp$ 14 147D and the !reaming Method Cpp$1'0 1'1D$ C?e expand on the &reaming method in !hapter 18 !akesand #&ings and in !hapter 1' Tortes$D Ea&h method is follo9ed 9ithstep)+y)step pro&edural and make)up instru&tions illustrated 9ith a+asi& formula$

The additional formulas se&tion Cp$ 1'8D +egins 9ith a formula for the!ream S&ones illustrated in the &hapter)opening photograph$ ?hatfollo9s are additional formulas loosely grouped +y type$ Simple/ariations throughout this &hapter &an +e used to tea&h students thatfrom a fe9 formulas many produ&ts &an +e &reated$ "or example mostof the muVn formulas in this &hapter 9ould +e e%ually good +aked intosmall loaf &akes Aust as most of the tea &ake or loaf +read formulas areappropriate for muVns$

!losely related to %ui&k +reads are pan&akes and &hemi&ally lea/ened9a[es$ short se&tion on Griddle&akes Cp$ 1*7D is in&luded 9ith theadditional formulas at the end of the &hapter$ Griddle&akes and &r pesin !hapter 12 &ould +e &om+ined in a unit on +reakfast items forhospitality students$


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ssign indi/idual students to prepare one loaf of 5emon Tea Bread Cp$1**D telling ea&h student to use a diFerent type of Oour +ut to preparethe formula exa&tly as 9ritten$ "or example one student 9ill preparethe formula 9ith &ake Oour another 9ith pastry Oour another 9ith all)purpose Oour and another 9ith +read Oour$ ssem+le the Inished

produ&ts for the &lass to see and taste and ask them to determine9hi&h type of Oour 9as used in ea&h &ake$ sk students to &omment onthe appearan&e and texture of ea&h &ake$

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( Name two chemical leavening agents, and explain how they cause batters and doughsto rise. e&cribe the purpo&e o lea#enin a ent& in baked ood&. +,plain why

bakin &oda i& u&ed with an acid in baked ood&

Heavening agents release gases that cause air poc#ets to becreated in ba#ed goods, ma#ing them rise and become lighter inte ture. 'a#ing soda ?sodium bicarbonate@ is an al#ali that, in the

presence of moisture, reacts !ith an acid to release carbon dio idegas. he gas is created as soon as it is mi ed. 'a#ing po!der is ami ture of sodium bicarbonate and one or more acids. /roductsmade !ith ba#ing po!der do not require the addition of an acid toactivate the chemical leavening. 7ouble-acting ba#ing po!derreleases gas on contact !ith moisture and !hen the product isheating, ma#ing it easier to use.

% List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?

'iscuit, muGn, and creaming he biscuit method requires solidchilled fat to ma#e a )a#y product. he muGn method uses liquidfat ?oil or melted fat@ to produce a soft, tender or ca#eli#e te ture.

he creaming method uses softened ?room temperature@ fat to produce a rich and ca#eli#e te ture.

3 What is the most likely explanation for discolored and bitter-tasting biscuits? What isthe solution?

0mproperly mi ed batter or too much ba#ing soda used. Siftchemicals !ith dry ingredients before mi ing and adIust formula toreduce some of the ba#ing soda.

$ What happens when muffin batter has been overmixed?

2longated holes ?tunneling@ develop in the ba#ed muGn or quic#bread. /roduct is tough !hen ba#ed.

5 Visit the Web sites for King Arthur Flour and White Lily Foods to learn more aboutthe varieties of flours and flavoring ingredients that are available for use in biscuitsand muffins. What is each of these companies famous for? How do the products ofthese two regional flour manufacturers differ?

http://www .kingarthurflour.comhttp://www .whitelily.com

44
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TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ ?hi&h of the follo9ing is ;:T a step in the pro&edure for preparing

%ui&k +reads 9ith the +is&uit methodKaD !ut in the fat$+D Mix only enough to &om+ine the ingredients$&D ,oll out the dough +efore &utting$dD ;one of the a+o/e$

2$ ?hi&h of the follo9ing produ&ts are made using the +is&uit methodKaD #rish soda +read+D !orn +read&D Blue+erry muVnsdD S&ones

8$ ?hi&h of the follo9ing statements is ;:T true a+out %ui&k +readsKaD ui&k +reads are tender produ&ts 9ith a soft &rum+$+D ?hen making most %ui&k +read formulas the Oour is

mixed in %ui&kly to minimi@e gluten de/elopment$&D ui&k +reads are %ui&kly made +e&ause they do not

re%uirefermentation$dD n a&id must +e added to all %ui&k +read formulas in

order to a&ti/ate the &hemi&al lea/enings used to makethem rise$

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"#55 #; T(E B5 ;.S

10$ NNNNNNNNNNNNNN re%uires an a&id to initiate the &hemi&al rea&tion thatlea/ens %ui&k +reads$

11$ Baking po9der is a +lend of NNNNNNNNNNNNN NNNNNNNNNNNNNNN and oneor more a&ids$

12$ #n the NNNNNNNNNNN method solid &hilled fats are used to &reate Oakydough$

18$ soft &akelike texture is produ&ed 9hen %ui&k +reads are mixed9ith li%uid fats the NNNNNNNNNN method$

14$ 3sing aCnD NNNNNNNN NNNNNNNNN ensures uniform)si@e muVns$

1'$ Elongated holes in muVns or %ui&k +reads &alled NNNNNNNNNNNNNNNNN is &aused +y NNNNNNNNNNNNNNN the +atter +efore+aking$

ANSWER KEY

(. c%. d3. d$. T

5. *'. T

2. *. T

7. T(0. Bakin &oda

((. &odium bicarbonate(%. bi&cuit

(3. mu in($. portion &coop(5. tunnelino#ermi,in

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CHAPTER 7YEAST BREADS

CHAPTER OUTLINE

I. ea&t p. (2$. Type& o ea&t p. (25a. Compre&&ed ea&t p. (2'

b. cti#e ry ea&t p. (2'c. In&tant ry ea&t p. (2'd. Sub&titutin ea&t& p. (2'e. !atural ea&t /ea#ener&Sourdou h Starter p. (22

6akin a !atural Starter p. (22II. )roduction Sta e& or ea&t Bread& p. (22

. Sta e (: Scalin the In redient& p. (2a. 9btainin the )roper ou h Temperature p. (2

B. Sta e %: 6i,in and ?neadin the ou h p. (27a. 6i,in 6ethod& p. ( 0(. Strai ht ou h 6ethod p. ( 0%. )re-*ermentation 6ethod& p. ( 0

Spon e 6ethod p. ( 09ld ou h 6ethod p. ( (Sourdou h Starter 6ethod p. ( (

b. )er ectin ?neadin p. ( (utoly&e p. ( (

C. Sta e 3: *ermentin the ou h p. ( %a. Controllin *ermentation p. ( 3

In redient& p. ( 3ou h Temperature p. ( 3

>oom Temperature p. ( 3. Sta e $: )unchin own the ou h p. ( 3

+. Sta e 5: )ortionin the ou h p. ( 3*. Sta e ': >oundin the )ortion& p. ( $4. Sta e 2: 6ake-up: Shapin the )ortion& p. ( $

H. Sta e : )roo in the )roduct& p. ( 2I. Sta e 7: Bakin the )roduct& p. (

a. "a&he& p. ( b. Scorin and ockin p. ( 7c. Steam in the 9#en p. ( 7d. eterminin onene&& p. (70

A. Sta e (0: Coolin and Storin the *ini&hed )roduct& p. (70###$ Pro&edures for Preparing Heast Breads p$170

$ ualities of Bread p$17

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Conclu&ion p. (77@ue&tion& or i&cu&&ion p. (77

dditional ea&t Bread *ormula& p. %00Tender-Cru&ted Bread& p. %0$Hard-Cru&ted Bread& p. %(3

6ulti rain >ye and Sourdou h Bread& p. %(Specialty Bread& p. %%$

KEY TERMS

Heast"ermentationProoIngSourdoughStraight dough method

Sponge method.neading?indo9pane test

5e/ainBulk fermentation;o)time dough6ough &onditioner,etardation

:/en spring?ashS&oring

Bagel!lu+ roll.aiser roll!routons"o&a&&iaBanneton

Brotform!ou&heProof +ox

SIDEBARS

The >i&e o ea&t Bread& p. (25Con#enience )roduct&4uideline& or 4au in Bread onene&& p. (70

rti&an Bread p. (72Con#enience )roduct& p. (77

TABLES

2.( Temperature or ea&t e#elopment p. (25

2.% ea&t Sub&titution& p. (2'2.3 *ormula or dJu&tin "ater Temperature or ea&t Bread ou h p. (22.$ )an Si8e p. ( $2.5 "a&he& or ea&t )roduct& p. (2.' Trouble&hootin Chart p. (7

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FIGURES

$1 The ?indo9pane Test p$1 0

$2 :/erproofed and 3nderproofed Bread p$17

$8$ Properly Proofed Bread p$17

CHAPTER SUMMARY

This &hapter +egins a t9o)&hapter unit on yeast +read$ !hapter introdu&es students to the primary &on&epts in yeast +read produ&tionusing lean +read dough formulas to illustrate the &on&epts$ Thetheories and mixing methods des&ri+ed here apply to the formulasdis&ussed in +oth !hapters and $ The goal of this &hapter is to tea&hstudents ho9 to 9ork 9ith &ommer&ial and natural yeast$ fterstudying this &hapter the students should kno9 the ten steps in theprodu&tion of yeast +read$ They should +e a+le to mix +read doughusing a num+er of mixing methods$ nd they should +e familiar 9ith a9ide /ariety of +read types$

?e +egin +y introdu&ing students to natural and &ommer&ial yeast Cpp$1 4 1 *D$ ?hile the &on&ept of sourdough is usually &o/ered inad/an&ed material 9e in&lude dis&ussion of it early in the &hapter Cp$1 D$ This puts natural yeast in its proper &ontext although you may9ish to &o/er the making of sourdough +read in its o9n unit$ ;ote

Ta+le $2 Heast Su+stitutions$ Students 9ill 9ant to refer to this &hart9hen making yeast +reads espe&ially if only one type of yeast isreadily a/aila+le$

The produ&tion stages for yeast +read Cpp$ 1 170D form the+a&k+one of this &hapter$ Ea&h of the ten steps in yeast +read makingare listed then des&ri+ed in detail$ demonstration of the 9indo9panetest Cp$ 1 0D &ould make a helpful in)&lass introdu&tion to properkneading te&hni%ues$ Some ad/an&ed &on&epts su&h as ho9 to o+tainproper dough temperature and &ontrolling fermentation throughretardation are in&luded here$ Heast dough make)up te&hni%ues areillustrated 9ith step)+y)step photos Cpp$ 1 4 1 D that apply to a 9ide/ariety of +read doughs$ Hou may 9ish to refer students +a&k to thesepages 9hen &o/ering the material in !hapter $

?e &on&lude the Irst se&tion of this &hapter 9ith pro&edural steps forpreparing yeast +read illustrated 9ith formulas made using threediFerent mixing methods the straight dough method Cpp$ 170 171Dthe sponge method Cpp$ 171 172D and the old dough method Cp$ 174D$

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Ea&h yeast dough formula in En 'a#ing in&ludes suggestedfermentation and prooIng times$ This information is intended as aguideline +e&ause kit&hen &onditions /ary$ !hanging the %uantity ofyeast and yeast food the temperature of the 9ater used or the

fermentation and prooIng temperature &an a&&elerate or de&reasethese times as needed$ CBreads that ferment and proof in one step 9illnot sho9 a prooIng time$D

fe9 9ords a+out the organi@ation of the dditional Heast Bread"ormulas 9hi&h +egin on page 2 0$ The Irst formula is for the TurkishPide Bread featured in the &hapter opening photograph$ Three formulasfor preferments 9hi&h re%uire ad/an&e preparation follo9$ Then theformulas are grouped a&&ording to +read typesL Tender)!rusted BreadCpp$ 204 212DL (ard)!rusted Breads Cpp$ 218 21 DJ Multigrain ,ye andSourdough Breads Cpp$ 21 228DJ and Spe&ialty Breads Cpp$ 224 28'D$

"ormulas in any of these se&tions &ould +e taught as a separate unit$"or +eginning students tender)&rusted +read formulas su&h as the Soft

Heast 6inner ,olls Cp$ 171D ?hite Sand9i&h Bread Cp$ 204D and TenderPotato (er+ ,olls Cp$ 20 D should produ&e relia+le results$ Spe&ialty+reads may appeal to hospitality students$ Many useful make)upte&hni%ues are illustrated 9ith indi/idual formulas +ut &an +e used forany num+er of yeast doughs$ See Pullman 5oa/es Cp$ 20'D :nion ,ing5oa/es Cp$ 214D PliR Breton Cp$ 221D or Bread Sti&ks Cp$ 22'D$ .eepthese in mind as you are assigning &lassroom formulas in this orsu+se%uent &hapters$

6is&ussion of artisan +read is of great interest to many students$ sthe term is +roadly deIned 9e address some %ualities that generallydes&ri+e artisan +read in the side+ar on p$ 17 $ 6epending on thee%uipment a/aila+le in your tea&hing kit&hen and the time allotted totea&h yeast)+read produ&tion most of the formulas in En 'a#ing &ould+e prepared and +aked in a style deIned as artisan$Q


1$ #n this small)group exer&ise students 9ill learn to e/aluate theproperties of diFerent Oours in the produ&tion of yeast dough$ 6i/idethe students into groups to prepare a lean yeast dough usingdiFerent types of Oour follo9ing the formula for "ren&h or #talianBread on page 21* in En 'a#ing $ C(al/e the formula$ #f time permitsthe dough may +e mixed as 9ell as +aked for this experiment$D :negroup should prepare a &ontrol +at&h of +read dough using +readOour as spe&iIed in the formula$ 6iFerent groups should prepare the

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formula using diFerent types of Oour in&luding &ake Oour pastryOour all)purpose Oour and high gluten Oour$ sk the students todes&ri+e the dough produ&ed$ !omparisons should +e made as tothe softness or Irmness of the /arious doughs the ease of mixingand the Inal dough texture$

2$ #n a related small)group exer&ise students 9ill learn the eFe&t of%uantities of yeast in lean +read dough produ&ts$ 6i/ide the studentsinto groups to prepare a lean yeast dough using diFerent %uantitiesof yeast follo9ing the formula for "ren&h or #talian Bread on page 21*in En 'a#ing $ C(al/e the formula$ #f time permits the dough may +emixed as 9ell as +aked for this experiment$D :ne group shouldprepare a &ontrol +at&h of +read dough using +read Oour as spe&iIedin the formula$ 6iFerent groups should prepare the +read doughusing half dou+le and three)times the re%uired amount of yeast$ skthe students to pla&e the dough in &lear &ontainers and mark the

le/el of the dough on the outside of ea&h &ontainer$ :/er a 70)minute period at 80)minute inter/als the students should re&ord theheight of their dough on the outside of the dough &ontainer$ Bringthe &lass together at the end of t9o hours to &ompare and &ontrasttheir results$ #f possi+le ha/e ea&h group +ake the +read produ&tsand &ompare results$


1 Explain the differences among active dry yeast, instant dry yeast and compressed

yeast. Describe the correct procedures for working with these yeasts.Compressed yeast is a blend of yeast cells and starch !ith amoisture of JK percent. 0t is softened in t!ice its !eight of !arm!ater before adding to bread dough. $ctive dry yeast iscompressed yeast from !hich almost all of the moisture hasbeen removed. 7ry yeast is rehydrated in lu#e!arm liquid beforebeing added to dry ingredients in bread dough. Hi#e active dry

yeast, instant yeast is compressed yeast from !hich almost all of the moisture has been removed. "nli#e the other t!o yeasts,instant yeast has been formulated so that it can be addeddirectly to the dry ingredients !ithout hydrating. ?0n someinstances, such as !hen a dough may be #neaded only brie)y,instant yeast can be moistened for improved results.@

2 Explain the differences between a sponge and a sourdough starter. How is each of these items used?

$ sourdough starter is a type of natural leavening made !ith)our, !ater and yeast collected from air to !hich somecommercial yeast may be added. 0t is allo!ed to sit for L to 8>

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hours until the yeast is active and alive enough to leaven bread.*hen no commercial yeast is added, this could ta#e severaldays. Sourdough starter is used to add )avor to bread and toleaven it slo!ly and naturally. $ sponge is the rst stage ofmi ing bread dough in !hich yeast, liquid and appro imately

half of the )our in the formula is mi ed to ma#e a thic#, !etdough. he sponge rises until bubbly, then the remaining )our isadded and the bread is mi ed. $ sponge is used to add )avor tobreads made !ith heavy )our such as rye bread and to lightenenriched bread dough.

3 Describe the straight dough mixing method, and give two examples of productsmade with this procedure.

All of the ingredients are combined in a bowl and mixed, then kneaded until thegluten structure is fully developed. The straight dough method is used to mixmany types of bread, including dinner rolls, loaf breads, pizza dough and bagels.

4 List the 10 production stages for yeast breads. Which of these production stageswould also apply to quick-bread production? Explain your answer. Scaling , Mixing , Fermenting, /unching do!n, /ortioning,1ounding, Make-up , /roo ng, Baking , Cooling ?terms in boldalso apply to quic# breads@. he terms that do not apply to quic#breads are required because of the use of yeast and thedevelopment of gluten.

5 /ocate a pro e&&ional or ani8ation or bread baker&. "hat &er#ice& are a#ailableto it& member&K

$ns!ers !ill vary. Ergani&ations such as the 1etail 'a#er4s of $merica have regional chapters.

' /ocate two ormula& each or typical *rench 4erman and Italian yea&t bread&and determine whether they are made with the &trai ht dou h &pon e or another

pre- ermentation method. $ns!ers !ill vary.

TEST BANK QUESTIONS

M35T#P5E !(:#!E

1$ ?hi&h of the follo9ing is ;:T a form of +aker s yeastKaD !ompressed yeast+D Bre9er s yeast&D Sa&&haromyses &er/isiaedD &ti/e dry yeast

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2$ #nstant dry yeastaD &an +e added dire&tly to the dry ingredients$+D is &ompressed yeast 9ith all of the moisture remo/ed$&D is softened in t9i&e its 9eight of 9arm 9ater +efore

using$

dD has a shelf life of 2 to 8 9eeks 9hen refrigerated8$ ?hi&h of the follo9ing is ;E-E, added to Oour and 9ater 9henmaking a natural sourdough starterK

aD Grapes+D &ti/e dry yeast&D pple peelsdD Salt

4$ #n the sponge mixing methodaD a pie&e of dough sa/ed from a pre/ious +at&h is added

to a ne9 +at&h ofdough +efore fermenting$+D a natural sourdough starter is added to more Oour and

9ater to form adough 9hi&h is then fermented$&D dough is mixed in t9o stagesL Irst yeast li%uid and halfof the Oour are &om+inedJ then after the mixture risesmore Oour is added to make the dough$dD all of the ingredients are &om+ined and mixed intodough +efore fermenting$

'$ Bakers test to see if dough is properly kneaded +yaD +en&h resting the dough$+D preparing a le/ain$&D performing the 9indo9pane test$dD prooIng the dough$

*$ To gi/e a dinner roll shine &olor and a soft &rust +rush it 9ith a9ash made from NNNNNNNNNNNN +efore +aking$

aD 9ater+D 9hole egg and milk&D OourdD milk or &ream

$ ?hi&h of the follo9ing fa&tors indi&ates that +read is properly+akedK

aD The internal dough temperature rea&hes 170 " to 210 "$+D Tapping the +ottom of the loaf produ&es a hollo9 sound$&D The loaf has a uniform deep)+ro9n &olor$dD ll of the a+o/e

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M T!(#;G

$ NNNNNN rounding aD sudden rise yeast +readsexperien&e 9hen Irst+aked

7$ NNNNNN retardation +D slashing the surfa&e of +read+efore +aking to

impro/e its appearan&e10$ NNNNNN prooIng &D pla&ing dough in a &ool pla&e

+efore forming11$ NNNNNN s&oring dD allo9ing formed dough to rise

immediately+efore +aking

12$ NNNNNN o/en spring eD shaping dough into loose +alls +eforeshaping

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ANSWER KEY

(. b%. a3. d

$. c5. c'. b2. d

. e7. c(0. d

((. b(%. a(3. T($. T

(5. *('. *(2. T

( . *(7. T%0. )unchin

%(. banneton or brot orm

%%. &team

%3. underproo ed%$. &pread& latten&%5. latbread&

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CHAPTER 8ENRICHED YEAST DOUGHS

CHAPTER OUTLINE

#$ Enri&hed Heast 6ough p$28

$ Mixing Enri&hed Heast 6oughs p$287

B$ "orming Enri&hed Heast 6oughs p$287

!$ ProoIng and Baking Enri&hed Heast 6oughp$ 241

6$ !ooling "inishing and Storing Enri&hed Heast 6ough Produ&ts p$ 241

##$ Pro&edures for Preparing Enri&hed Heast 6oughp$ 241

$ S9eet 6ough or Bun 6ough p$248B$ Brio&he p$24'

###$ 6eep)"rying Enri&hed Heast 6ough andSpe&ialty S9eet Goods p$

24$ "ats for 6eep)"rying S9eet 6ough p$

24B$ !onsiderations ?hen 6eep)"rying Enri&hed S9eet Breads

p$ 24!on&lusion p$ 2'1

uestions for 6is&ussion p$2'1

dditional Enri&hed Heast Bread "ormulas p$2'2

KEY TERMS

Brio&heBun doughSponge method!hallahBrio&heBa+aSa/arin

.ugelhopf Panettone!on&has!ouli+ia&!ompound +utterSlashing6oughnuts

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!onditioned ,e&o/ery time

SIDEBARS

Con#enience )roduct& p. %5(

TABLES

.( *ryer *at p. %$7

SAFETY ALERTS

Cookin with Hot 9il p. %$

CHAPTER SUMMARY

This &hapter &ompletes the se&tion on yeast +reads$ #t has +eendesigned to +e taught as a separate unit from the pre&eding &hapter$ #tis re&ommended that this &hapter +e taught follo9ing a +asi& yeastdough unit$ fter studying this &hapter students should +e a+le todeIne the spe&ial handling re%uirements for enri&hed yeast +reads$.ey points &o/ered in&lude spe&ial prooIng re%uirements for enri&hed+reads and the mixing method used spe&iI&ally for dough that is highin fat and sugar$ dding fat on&e dough has +een de/eloped isillustrated 9ith a /ersatile S9eet Bun 6ough formula Cp$ 244D$ This +undough &an +e used 9ith many of the make)up methods des&ri+ed later

in the &hapter$ This formula or the !hallah Cp$ 242D 9ould +e ideal totea&h if time is short$ The more &hallenging Brio&he +read is treatedseparately Cpp$ 24' 24*D$

6eep)fat frying yeast dough for doughnuts and other s9eet goods isintrodu&ed here +ut &an +e taught as a separate unit$ The formulas for(ush Puppies in !hapter * Cpage 1*'D and !hurros in !hapter 12 Cpage42 D along 9ith the re&ipes at the end of this &hapter help round outa session of deep frying$

The dditional Enri&hed Heast 6ough "ormulas Cpp$ 2'2 2 8D are

grouped loosely +y type progressing from +asi& to more &omplex$ Theformulas for (ot !ross Buns Cpp$ 2** 2* D Stollen Cp$ 2* D andPannetone Cp$ 2 0D 9ould make a good unit on traditional holiday+reads$ nd numerous +reads su&h as !on&has Cp$ 2'*D !ho&olate!herry Ba+kas Cp$ 2''D uark Stuten Cp$ 2*'D and Tiger Bread &ouldinitiate an exploration of ethni& +reads$ The >um+o !innamon Buns andPe&an Sti&ky Buns may +e taught along 9ith the laminated yeastdough in !hapter 7 in a spe&ial unit on +reakfast pastries assuming

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that students ha/e had an introdu&tion to yeast +read produ&tion$ :r aunit on -iennoiserie &ould +e &reated using some of the formulas inthis &hapter su&h as Brio&he and ,um Ba+as 9ith the !roissant and6anish dough dis&ussed in !hapter 7$


ssign indi/idual students to design three +akeshop items +ased onprodu&ts in this &hapter of En 'a#ing that &ould +e ser/ed in a +akery&afR$ sk the students to resear&h this topi& +y speaking to themanager in a lo&al +akery a+out the s9eet yeast +reads popular in hisor her esta+lishment$ (a/e the students 9rite a+out and present theirIndings to the &lass for dis&ussion$


( e&cribe the kind& o lour u&ed to make enriched and &weet yea&t dou h& &uch a& brioche or challah. "hat characteri&tic& o lour are important to con&ider whenmakin the&e dou h&K

All-purpose, bread or high-gluten flours. Because the amount of fat and sweetenersis high in these breads, higher protein flour is needed. Fats coat the dough andinhibit gluten formation. These can be hea y doughs, re!uiring a stronger glutennetwork to support them.

% i&cu&& the mi,in method& u&ed to make enriched and &weet dou h&."traight dough, enriched dough or sponge method. #hen the percentage of fat and

sugar is not that great, the straight dough or enriched dough methods are used. The sponge method is used in dough such as brioche or "weet Bun $ough so that glutende elops before the fat coats the flour.

3 "hat e ect will u&in irm butter ha#e on the mi,in o enriched yea&t dou h& &ucha& briocheK%old butter would not incorporate into the dough during kneading.

$ "hat i&&ue& doe& the baker ace when makin brioche or other enriched &weet yea&tdou h& in a hot and humid climateK i&cu&& techni1ue& that the baker can employunder &uch workin condition&.

These fragile doughs should not o erproof or they can collapse. &roofing in hothumid climates should be done in a cool en ironment such as a retarder orrefrigerator.

5 i&cu&& the principle& o deep- ryin enriched dou h. "hat are the mo&t importantcon&ideration& when ryin dou hnut&KThe dough should not be o erly rich to pre ent e'cessi e browning when cooking inthe fat. &roof the dough at somewhat cooler temperatures to retain firmness. "elect

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the proper type of fat for frying and do not use fat in which strongly fla ored foods such as fish ha e been fried. (eat the fat to =


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dD +eneIts from a short fermentation in a 9armen/ironment$

4$ Enri&hed +reads may &ontain more yeast than lean dough formulasaD to speed fermentation$

+D to &ompensate for their high sugar &ontent 9hi&h &ana&tually inhi+ityeast a&ti/ity$&D +e&ause these +reads are often made 9ith +read Oour$dD +e&ause of the milk in the dough$

'$ ?hi&h of the follo9ing statements &orre&tly des&ri+es the diFeren&e+et9een +rio&he dough and &hallahK

aD larger per&entage of eggs are used in +rio&he$+D Brio&he is +aked in a pan$&D The fat is added to +rio&he dough after it has +een

kneaded dD ll of the a+o/e$

*$ ?hi&h of the follo9ing is ;:T trueKaD S9eet dough or +un dough &ontains fe9er eggs than

&hallah$+D Bun dough has less fat than +rio&he$&D S9eet dough or +un dough is s9eeter and ri&her than

dinner rolls$dD S9eet +un dough takes its name from the thi&k sugar

gla@e +rushed o/er these +reads after +aking$

$ .ugelhopf isaD a ri&h yeast +read that is Illed 9ith &andied fruit and

nuts 9rappedaround an almond Illing$+D a yeast +un de&orated 9ith a &ross made from dough$&D a light +uttery yeast +read studded 9ith fruits a

spe&ialty of Germany$dD &innamon) and +utter)Illed s9eet dough formed into

spiral)shapedpastries$

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7$ ll enri&hed +read formulas &ontain a high per&entage of +oth sugarand fat$

10$ To keep dough soft so that it expands during prooIng egg 9ash+rio&he dough +efore prooIng and +aking$

11$ To ensure that it rises to its fullest height +rio&he dough should +eformed and +aked as soon as it is mixed$

12$ #t is not ne&essary to use the 9indo9pane test to determine 9henenri&hed yeast dough is properly kneaded$

18$ Enri&hed +read formulas +ake into +reads 9ith a soft &rust and&oarse &rum+$

14$ num+er of enri&hed yeast dough formulas su&h as +rio&he and

s9eet +un dough &an +e used to make pe&an sti&ky +uns or similar+reakfast pastries$

"#55 #; T(E B5 ;.

1'$ Barley malt and honey &ontain +eneI&ial NNNNNNNNNNNNNN 9hi&h aidfermentation 9ithout o/erly feeding the yeast$

1*$ ProoIng enri&hed dough a+o/e NNNNNNNN &an melt the +utter anddamage the dough$

1 $ Brio&he dough is mixed using aCnD NNNNNNN NNNNNNNNN mixing method$

1 $ NNNNNNNNNNNNNN is a ,ussian dish in 9hi&h a sa/ory mixture of salmonand ri&e is 9rapped in NNNNNNNNNNNNN dough then +aked$

17$ Enri&hed yeast dough is often NNNNNNNN to maintain the shape of theloaf during +aking$

20$ NNNNNNNNN are s9eet shell)shaped rolls &oated 9ith &olored sugarpopular in Mexi&o$

ANSWER KEY

(. a%. c3. a$. b

5. d'. d2. c

. *

7. *(0. T((. *(%. *

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(3. *($. T(5. en8yme&

('. 5D*(2. two-&ta e( . Coulibiac brioche

(7. braided%0. Concha&

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CHAPTER 9LAMINATED DOUGHS

CHAPTER OUTLINE

#$ Preparing 5aminated 6ough p$2 *

$ Preparing the 6ough for 5aminated Produ&ts p$2 *

B$ Sele&ting and Preparing the "ats for 5aminationp$ 2

!$ En&losing the "at into the Base 6ough p$2

6$ "lattening ,olling and "olding the 6ough to 6e/elop the Proper 5ayers p$2E$ ,olling)in 5aminated 6ough p$ 2"$ Shaping 5aminated 6ough for Baking p$

2 7##$ PuF Pastry p$2 0

$ Shaping PuF Pastry p$ 2 8###$ Heast),aised 5aminated 6ough p$2 *

$ Produ&tion Stages for Heast),aised ,olled)in 6oughsp$ 2

a$ Stage 1L S&aling the #ngredients p$2

+$ Stage 2L Mixing and .neading the 6ough p$2

&$ Stage 8L "ermenting the 6ough p$2

d$ Stage 4L Preparing the ,oll)in "at p$2

e$ Stage 'L 5aminating the "at in the 6ough p$2

f$ Stage *L Make)3pL Portioning the 6ough p$2

g$ Stage L "illing the 6ough p$2

h$ Stage L ProoIng the Produ&ts p$2

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i$ Stage 7L Baking the Produ&ts p$2 7

A$ Stage 10L Gla@ing !ooling and Storing p$2 7

B$ Shaping !roissants p$ 271

!$ 6anish Pastry p$ 2726$ "orming and "illing 6anish Pastries p$274

a$ "illings for 6anish Pastries p$27

Conclusion p. 301Questions for Discussion p. 301Additional Laminated Dough Formulas p. 302

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KEY TERMS

FeuilletagePuff pastryP te feuillet e

D trempeBouch esVol-au-vents

Rolled-in doughCroissantsDanish pastry

,oll)in Three fold6ou+le +ook fold

5aminated doughSingle +ook fold

Turns,ognures"euilletRes"rangipane

-iennoiserie

SIDEBARS

The Cultured Croi&&ant p. % 7Con#enience )roduct& p. 30(

TABLES

7.( Trouble&hootin Chart or >olled-in ou h p. 300

SAFETY ALERTS

+1uipment Sa ety p. %27

CHAPTER SUMMARY

PuF pastry and yeasted laminated doughs are grouped together here+e&ause they share the same roll)in te&hni%ues 9hi&h are diV&ult tomaster and re%uire mu&h pra&ti&e to perfe&t$ 6epending on yourprogram the material in this &hapter &an +e taught in se/eral 9ays$PuF pastry &an +e taught in &om+ination 9ith pastry making in !hapter12$ !roissant and 6anish pastries &an +e &om+ined 9ith the materialin !hapter for a unit on enri&hed yeast +reads$ :r &roissant and6anish pastries &an +e presented to those students already familiar9ith yeast +read produ&tion in a separate unit$

This &hapter +egins 9ith puF pastry and a dis&ussion of the /ariousmethods for in&orporating fat$ More than one pro&edure for rolling andfolding is dis&ussed in these pages$ #nforming the students of this atthe outset should a/oid &onfusion$ .it&hen demos &an in&lude themethods 9ith 9hi&h you are most familiar$ The step)+y)stepphotographs Cp$ 2 7D illustrate +oth the single and dou+le +ook folds$"or s&hools 9ith sheeters use these photographs in the &lassroom to

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dis&uss ho9 to operate your model +efore going into the kit&hen$Se/eral &ommon methods for shaping puF pastry Cpp$ 2 4 2 *D &analso +e applied to 6anish dough$ Students should +e referred to thesepages 9hen they are shaping 6anish dough$

Making &roissant and 6anish dough Cpp$ 2 800D fo&uses Irst on theprodu&tion stages for making this type of yeast +read$ The ten stagesfor preparing yeasted laminated dough e&ho the pro&edures forpreparing other yeast +read$ To reinfor&e their &omprehensionstudents should +e en&ouraged to &ompare these produ&tion stages tothose used 9hen making other types of yeast +read$ &roissantformula Cpp$ 270 271D is used to illustrate the pro&edure for makingyeasted laminated dough$ The 6anish Pastry 6ough Cpp$ 278 274D&ould easily +e used instead$ group of Illings &ommonly used forthese produ&ts &on&ludes the &hapter +ut some of the Illings in!hapter 14 also a&&ompany this material$ dditional laminated dough

formulas Cpp$ 802 818D are grouped +y type progressing from simpleto &omplex 9ithin ea&h &ategory$ Be&ause of the Oexi+ility of +asi&preparations any puF pastry &roissant or 6anish dough formula &an+e used for most of the Inished pastries su&h as the !ream)"illed;apoleons Cp$ 80'D or the !ustard !herry ,oll Cp$ 810D$

PROBLEM-BASED LEARNING EXERCISEssign pairs of students to resear&h the pastry traditions of one of

the follo9ing &ountriesL ustria Belgium !anada England "ran&eGermany #reland #taly Mexi&o or S&andina/ia$ sk them to look atho9 laminated doughs are used in that &ountry$ sk the students toprepare a report presenting their Indings to the &lass for furtherdis&ussion$


1. Briefly describe the procedure for making a rolled-in dough, and give twoexamples of products made from rolled-in doughs.

Puff pastry a firm dough (d trempe) is prepared from flour, water, salt and asmall amount of fat; dough is chilled overnight, then flattened into a rectangle ofeven thickness; a block of butter is wrapped in the flattened dough; the dough is

rolled out a number of times; each time the dough is folded to produce manylayers using the single or double book fold. Vol au vents, feuillet es, cream horns, palmiers and napoleon pastries are made from this dough.Yeasted laminated dough a dough is made from flour, salt, milk or water,sugar and yeast; after the dough ferments, it is chilled, then flattened into arectangle of even thickness; a block of

study guide chapters 2-10

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