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Culinary Arts I

Culinary Arts I. Q uick B reads:. Quickbreads : leavened by agents that allow immediate baking Used by 1 of the 2 mixing methods Muffin method OR Biscuit method. Types of Batters:. Pour: Mixing nearly equal amounts of liquid and flour. Creates thin, flowing pour batter .

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Culinary Arts I

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  1. Culinary Arts I

  2. Quick Breads: Quickbreads: leavened by agents that allow immediate baking • Used by 1 of the 2 mixing methods • Muffin method OR Biscuit method

  3. Types of Batters: • Pour: • Mixing nearly equal amounts of liquid and flour. • Creates thin, flowing pour batter. • 1: 1 ratio of flour to liquid. Examples: Pancakes and Waffles. • Drop: • Thicker mixtures that contain twice as much flour to liquid. • Usually dropped by spoonful's onto baking sheet or pan. • 2:1 ratio of flour to liquid. Examples: Muffins, Banana Bread and Scones.

  4. Muffin Method: Question: Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse, yet tender texture. • With the person sitting next to you, describe and draw what the perfect muffin should look like on the white board. • Use your 5 senses to describe the perfect muffin.

  5. Challenges: Avoid OVERMIXING! • Creates a heavy, chewy texture. • Create air tunnels inside product. • Tops of muffins dome up. • More gluten developed then needed.

  6. Steps For Muffin Method:

  7. Say it with me….LUMPS ARE OKAY. (PIC)

  8. Biscuit Method: Makes one type of bread unlike the Muffin Method. • Solid fat is added to the dry ingredients before the liquids are mixed in – result is a crisp texture, and a crisp, tender crust. Inside will be a slightly steamy and creamy white, peels apart in wafer-thin layers. • Have a higher ratio of flour to liquid in muffins, making a dough rather than a batter.

  9. StepsFor BiscuitMethod:

  10. Step 3-Make a well and Add liquids to dry:

  11. Step 5-Kneading Steps: • Turn dough out onto floured surface. • Knead dough slightly, using only the heel of your hand. • Gently fold dough in half toward you, then complete a quarter turn. • Continue kneading gently, fold, and turn as directed by recipe.

  12. Why do we “knead” dough? • Will work the dough with your hands when creating a rolled biscuit. • Creates a light, flaky product • Very little kneading is done when completing rolled biscuits.

  13. Step 6 - Rolling out dough: • Using a floured rolling pin, roll dough out to 1/2” thickness. • Use biscuit cutters dipped in flour to cut your dough. • Cut straight down. Twisting can stretch the dough. • Bake 1 inch apart on ungreased cookie sheet.

  14. Biscuits Demo: https://www.youtube.com/watch?v=_mi2cRcFv14

  15. Checking for doneness • Muffins – lightly brown, rounded, symmetrical shape and is fine, light, and tender on inside • Loaf Breads – lightly brown, have pulled away slightly from the sides of the pans – crust has a center crack and feels firm when tapped • Pancakes – Ready to turn when edges look dry and bubbles on top start to break – cook until other side is golden.

  16. Alton • Today we will watch the muffin episode and take a short quiz.

  17. Market Order • Tomorrow half of the class will be doing biscuits and a choice of muffins. This will be an individual lab. • You will have time today to complete the market order and then review the recipe. It is important to know the difference between the muffin and biscuit method because you will not be able to use the recipe tomorrow. You will only be provided with the amounts of ingredients.

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