2014 summer institutes level 3
Download
1 / 31

2014 Summer Institutes Level 3 - PowerPoint PPT Presentation


  • 98 Views
  • Uploaded on

2014 Summer Institutes Level 3. FRMCA Level 2, Chapter 8 Desserts and Baked Goods. Session Objectives. Breads Identify and use common ingredients in baking. Calculate ingredient weights using baker ’ s percentages. Convert baking recipes to a new yield.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about '2014 Summer Institutes Level 3' - pier


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
2014 summer institutes level 3
2014 Summer Institutes Level 3

FRMCA Level 2, Chapter 8

Desserts and Baked Goods


Session objectives
Session Objectives

Breads

  • Identify and use common ingredients in baking.

  • Calculate ingredient weights using baker’s percentages.

  • Convert baking recipes to a new yield.

  • Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples.

  • Mix yeast dough using the straight-mix method.



Session objectives continued
Session Objectives continued

Breads continued

  • Prepare yeast breads.

  • Prepare different types of quick breads and cake batters.

    Desserts

  • Identify the functions of icings and determine which are best suited for different baked goods.

  • Describe and prepare steamed puddings and dessert soufflés.


Session objectives continued1
Session Objectives continued

Desserts continued

  • Prepare pie dough using the 3-2-1 method.

  • Describe roll-in dough, phyllo dough, and pâte à choux.

  • Explain how chocolate is tempered.

  • Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts.

  • List guidelines for plating and presenting desserts.


Baking ingredients
Baking Ingredients

  • Strengtheners provide stability and ensure that the baked item does not collapse once it is removed from the oven.

  • Eggs and flour are commonly used as strengtheners.

    • There are six popular types of wheat flour: all-purpose, bread flour, cake flour, durum flour, pastry flour and semolina.

8.1


Baking ingredients continued
Baking Ingredients continued

  • Fats and shortenings make baked goods moist, add flavor, and keep the baked items fresh longer.

    • Butters and oils

  • Sweeteners add flavor and color to baked goods.

    • Sugars and syrups

  • Flavorings affect a baked item’s taste and color.

    • Vanilla and nuts


Baking ingredients continued1
Baking Ingredients continued

  • Leaveners allow the dough or batter to rise.

    • Chemical: Baking powder, baking soda

    • Organic: Yeast

    • Physical: Steam

  • Thickeners, combined with the stirring process, determine the consistency of the finished product.

    • Cornstarch, flour, eggs

8.1


Baking ingredients continued2
Baking Ingredients continued

  • Liquids: Water, milk, cream, molasses, honey, or butter

  • Additives: Food coloring

8.1


Baker s measurements
Baker’s Measurements

  • Formulas are standardized recipes for bakery products.

  • Baker’s percentages can be used to express each ingredient as a percentage of the flour weight.

    • Flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour.

  • The formula for baker’s percentages is:

    Weight of ingredient ÷ (Weight of flour x 100%) = Percent of ingredient

  • Yield is the quantity or number of servings a recipe makes.

8.1


Converting the yield
Converting the Yield

  • Use baker’s percentages to calculate the weight of any ingredient or convert the formula to a new yield.

  • To calculate the weight of a particular ingredient:

    • Change the ingredient percentage to decimal form by moving the decimal point two places to the left. (Example: 20% = 0.20)

    • Multiply the weight of the flour by the decimal to get the weight of the ingredient.

8.1


Converting the yield continued
Converting the Yield continued

  • When the pastry chef is using 10 pounds of flour and the formula calls for 20% sugar, how much sugar by weight is needed?

    • Answer: 10 pounds flour x 0.20 = 2 pounds sugar

8.1


Sifting
Sifting

  • Check recipes carefully to determine if ingredients requiring sifting are to be scaled before or after sifting.

  • Sifting adds air to flour, cocoa, and confectioner’s sugar; removes lumps; and filters out any impurities.


Types of dough
Types of Dough

  • Lean dough includes flour, yeast, water, and salt.

    • Chewy texture, crisp crust

  • Rich dough is made with the addition of shortening or tenderizing ingredients.

    • Cake-like texture


Make up methods
Make-Up Methods

  • Straight dough: Combine all ingredients at the same time.

  • Sponge: Mix yeast, half the liquid, and half the flour, allow the dough to rise, and then add remaining ingredients.

    • Light texture, unqiue flavor

  • Sourdough: Begin with a starter.

8.2


Making yeast breads
Making Yeast Breads

Ten basic steps for yeast breads:

  • Scaling ingredient

  • Mixing and kneading ingredients

  • Fermentation

  • Punching down

  • Portioning

  • Rounding

  • Shaping

  • Proofing (the final rise)

  • Baking

  • Cooling and storing

8.2


Quick breads and cake batters
Quick Breads and Cake Batters

  • Quick breads can be prepared more quickly than yeast breads can.

  • Quick breads use chemical leaveners rather than organic ones, meaning that no rising period is needed.

  • A batter is a semi-liquid mixture that is thin and pourable.

  • Batters usually have more fat and sugar than a dough.


Four methods for preparing quick breads and cake batters
Four Methods for Preparing Quick Breads and Cake Batters

  • Creaming method: Cream the fat and sugar together to produce a very fine crumb and a dense, rich texture.

  • Foaming method: Foam whole eggs, yolks, or whites to provide the structure for a cake with a light texture.

  • Straight-dough method: Combine all of the ingredients and blend them into a batter at once.

  • Two-stage method: Combine a softened or melted shortening with the dry ingredients. Then add and blend in half of the liquid. Gradually add the remaining liquid to the mixture; creates high-ratio cakes with a very fine crumb


Icing
Icing

  • Icings, or frostings, are sweet coatings for cakes and other baked goods.

  • Icings have three main functions:

    • Improve the keeping qualities of the cake by forming a protective coating around it.

    • Contribute flavor and richness.

    • Improve appearance.

  • Use heavy frostings on heavy cakes, and use light frostings on light cakes.

8.3


Types of icing
Types of Icing

  • Buttercream: Fat (butter is best) and confectioner’s sugar icing that can be colored, flavored, or both. It is spread with a thin-blade spatula or piped from a bag.

  • Foam: Boiled sugar syrup icing

  • Fondant: A corn-syrup based, candy-type sheeting that is cooked, spread, and cooled and can be applied over a cake for a smooth finish that encases that cake

  • Fudge: A cooked chocolate confection that can be spread while warm. A brown-sugar variant without chocolate is called penuche.

8.3


Types of icing continued
Types of Icing continued

  • Ganache is a rich mixture of chocolate and cream.

  • Glaze is an icing that is drizzled rather than spread or piped. It might harden a bit on the surface, but stays moist underneath.

  • Royalicing is a mixture of confectioner’s sugar and egg white that can be colored. It dries hard and smooth.

8.3


Steamed pudding and souffl s
Steamed Pudding and Soufflés

Steamed puddings and dessert soufflés are made of batters that require special handling.

  • Steamed puddings are more stable than soufflés because of the greater percentage of eggs and sugar in the batter.

  • Soufflés are lightened with beaten egg whites and then baked. Baking causes the soufflé to rise like a cake. As the soufflé rises, the moisture evaporates and the light batter sets temporarily.

8.3


Preparing pie dough
Preparing Pie Dough

  • The 3-2-1 method for creating pies is made of:

    • 3 parts flour

    • 2 parts fat

    • 1 part water (by weight)

  • Produces a flaky, crisp crust

  • Best when pastry flour is used, the dough is worked as little as possible, and the fat and liquid are cold


Making pie dough
Making Pie Dough

  • Dissolve the salt in water.

  • Cut the fat into the flour.

  • Add the cold water and mix together.


Making pie dough continued
Making Pie Dough continued

  • Chill the dough.

  • Turn the dough out onto a floured work surface.


Making pie dough continued1
Making Pie Dough continued

  • Roll out the dough.

  • Cut the dough and fill the pie pan.

  • Bake or fill, add a top crust, and bake.


Danish croissants and puff pastry
Danish, Croissants, and Puff Pastry

  • Roll-in dough: Used to create flaky, quality products; dough of shortening, flour and water is loosely blended and then rolled and folded

  • Phyllo dough: Often used to prepare baklava; requires rolling and stretching into a thin layer from a dough of flour, water, oil, and white vinegar (egg yolks are also sometimes used)

  • Pâte à choux: Combines water, butter, flour, and eggs to create a smooth batter; often used for cream puffs and profiteroles


Tempering chocolate
Tempering Chocolate

  • Chocolate contains two fats that melt at different temperatures.

  • Tempering ensures that both fats melt smoothly, harden evenly, and shine well.

  • Place chocolate in a double boiler over water simmering at very low heat.

    • Heat the chocolate to 105°F.

    • Remove it from the heat; add more chocolate and stir until it reaches 87°F.

    • Heat it again to 92°F.


Dessert sauces and creams
Dessert Sauces and Creams

  • Crème anglaise (vanilla sauce) is a classic accompaniment to soufflés and steamed puddings. It is light vanilla-flavored custard, made from milk, egg yolks, and sugar.

    • Overheated sauce can curdle or develop lumps

  • Pastry cream (crème pâtissière) has greater density than custard.

    • Cook eggs, sugar, flour or cornstarch , milk and/or cream together into a very thick, smooth mixture.

  • Bavarian cream is a delicate sauce made by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream.

8.6


Plating and presenting desserts
Plating and Presenting Desserts

  • Good plate presentation requires careful attention to colors, shapes, textures, and arrangement.

  • Guests eat first with their eyes, then their noses, and finally their mouths.

  • There are two areas of presentation technique: the food itself, and the plate, platter, or dish as a whole.

8.6


Plating and presenting desserts continued
Plating and Presenting Desserts continued

  • When plating desserts, everything on the plate should be edible.

  • It is best to place dessert decoration in threes, because that tends to be appealing to the eye.

8.6