Culinary Concepts Beverage Management Culinary Techniques Advanced Pastry Arts Basic Baking.

Culinary Concepts

Beverage Management

Culinary Techniques

Advanced Pastry Arts

Basic Baking

Culinary Techniques

Unit ObjectiveUnderstand the different

types of yeast breads and rolls and quick breads.

Understanding how to store ingredients used in the bakery.

Culinary Techniques

Terms and DefinitionsTerms and definitions related to this unit’s objectives are introduced as they apply throughout the unit.

Culinary TechniquesCommon Types of Basic Baking Ingredientsa. Leavening agents

• Powdered chemicalsExamples: Baking soda and baking powder

• Natural agentsExamples: Dried or compressed yeast and steam

Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)

b. Flours• Bread flour (milled hard wheat)• All-purpose flour (milled hard and soft wheats) • Pastry flour (milled soft wheat)• Cake flour (milled, unenriched soft wheat)• Whole wheat flour (milled whole, hard wheat

kernels)• Specialty flour (containing wheat and/or non-

wheat flours


c. Solid fats and oils• Solid fatsExamples: Butter, margarine, shortening

• Vegetable oilsExamples: Corn, canola


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d. Eggs• Whole• Egg whites• Egg yolks• Egg substitutes

e. Sweeteners• Granulated sugar• Powdered sugar• Brown sugar• Honey• Molasses• Corn syrup• Maple syrup


f. Salt• Fine• Coarse

g. Milk and other liquids• Whole milk• Reduced-fat milk (2%)• Low-fat milk (1%)• Non-fat (skim) milk


g. Milk and other liquids (cont.)

• Buttermilk• Evaporated and condensed milk• Water• Fruit juices

h. Flavoring agents• Extracts• Spices


i. Flavoring agents (cont.)

• Herbs• Seeds• Chocolate or cocoa

j. Coloring agents• Artificial colorings• Natural colorings

Culinary TechniquesBasic Baking Ingredients and Their Functions

a. Leavening agents• To increase volume• To improve grain and texture• To add flavor

b. Flours• To provide structure• To act as a binding and absorbing agent• To affect shelf life

Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)

b. Flours (cont.)

• To add flavor• To increase nutritional value (fortified flours)

c. Fats, shortenings, and oils• To increase tenderness• To add richness• To add flavor• To increase shelf life


c. Fats, shortenings, and oils (cont.)

• To increase nutritional value• To improve grain and texture

d. Eggs• To increase volume• To add color (yolk)• To increase nutritional value• To add flavor


d. Eggs (cont.)

• To give structure• To improve grain and texture

e. Sugar and other sweeteners• To promote growth of yeast• To sweeten• To promote browning• To increase tenderness


e. Sugar and other sweeteners (cont.)

• To improve flavor• To aid in crust coloring• To increase shelf life• To serve as base for icings and toppings


f. Salt• To bring out desired flavor• To strengthen gluten in flour• To improve texture and grain• To add flavor• To give structure• To control yeast action


g. Milk and other liquids• To affect texture• To increase nutritional value• To affect shelf life• To improve flavor• To dissolve dry ingredients• To make uniform blending possible• To aid in leavening


h. Flavoring materials• To produce desired flavors• To provide texture

i. Coloring materials—To produce desired color

j. Preservatives—To retard destructive organisms, spoilage, and staleness

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Mixing Techniques Used in Baking

a. Beating

b. Blending

c. Creaming

d. Cutting in

e. Folding

f. Kneading

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Mixing Techniques Used in Baking (cont.)

g. Sifting

h. Stirring

i. Whipping

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Factors that Influence Quality of Baked Productsa. Temperature of ingredients

b. Method of mixing ingredients

c. Mixing time

d. Baking pan

e. Oven temperature

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Common Types of Yeast Breads and Rollsa. Yeast breads• White• Whole wheat• Rye• Pumpernickel• Caraway rye• Cracked wheat

• Oat• Multi-grain• Ciabatta• Focaccia• Bagels

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Common Types of Yeast Breads and Rolls (cont.)

b. Yeast rolls• Braided• Butterflake• Cloverleaf• Crescent

• Single-knot• Double-knot• Pan• Parker House

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Steps for Using Yeast

a. Add yeast to warm water.Note: The temperature must not exceed 110°F or the

yeast organisms will be killed.

b. Do not stir.

c. Allow yeast to soak for 10 minutes.

d. Stir until yeast is dissolved.

e. Blend active dry yeast with dry ingredients.

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f. Keep yeast at its best growing temperature range (between 80°F and 85°F) during the fermentation process.

Steps for Using Yeast

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Basic Methods of Mixing Yeast Dougha. Straight dough method

b. Sponge dough method

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Reasons for Mixing Yeast Dough

a. Distributes ingredients uniformly

b. Forms a smooth dough

c. Distributes yeast cells evenly so that they will receive proper nutrition

d. Develops the gluten in the dough

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Production Stages for Yeast Bread and Roll Dougha. Assembling raw

materials

b. Weighing ingredients

c. Mixing and kneading

d. Fermenting

e. Scaling

f. Rounding

g. Bench proofing

h. Shaping

i. Panning

j. Pan proofing

k. Baking

l. Cooling

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Finishing Touches for Yeast Breadsa. For a shiny, golden crust, brush with

egg or egg white and water mixture.

b. Sprinkle herbs and spices on top of the butter.

c. For a more tender crust, brush with milk.

d. To add a crispiness to the crust, brush with water.

e. Slice the top of the loaf about 1⁄4˝ deep down the center.

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Standards of Quality for Yeast Breads and Rolls

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a. Appearance• Shape should be characteristic of product• Shape should be well proportioned• Crust should be evenly browned and free

from cracks or bulges• Color should be characteristic of ingredients

used and free of dark streaks

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Standards of Quality for Yeast Breads and Rolls (cont.)

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b. Flavor• Ingredients well-blended• No bitterness or sourness

c. Texture• Moist and tender• Free from doughiness or dryness

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Standards of Quality for Yeast Breads and Rolls (cont.)

d. Volume• Should be lightweight in proportion to size

e. Uniformity• Uniform in size and shape• Characteristic of type of product

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Common Types of Quick Breads

a. Muffins

b. Biscuits

c. Popovers

d. Loaf breads

e. Waffles

f. Pancakes

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Basic Methods of Mixing Quick Breadsa. Biscuit method

b. Creaming method

c. Muffin (blending) method

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Quick Bread Classifications

a. Soft batter• Pour batter

• Drop batter

b. Roll-out dough• Stiff dough

• Soft dough

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Types of Quick Bread Finishes

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a. Icings

b. Washes

c. Syrup glazes

d. Dry coatings

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Standards of Quality for Biscuits

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a. Uniform in size with straight sides

b. Twice the size of unbaked biscuits

c. Golden brown, well-rounded shape

d. Tops and bottoms free of yellow or brown spots

e. Tender, moderately smooth crust free of excess flour

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Standards of Quality for Biscuits (cont.)

f. Flaky grain with medium-fine and even cells; pull apart in thin sheets

g. Tender internal texture, slightly moist and light

h. Pleasing flavor with no bitterness

Culinary TechniquesStandards of Quality for Muffins and Breadsa. Uniform well-rounded top, free of peaks

and cracks; large in proportion to weight

b. Uniform golden brown color

c. Tender crust that is pebbly or slightly rough and shiny

d. Tender, moist, and light internal texture; round even cells free of tunnels

e. Pleasing flavor with no bitterness

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Standards of Quality for Cornmeal Muffins and Corn Bread a. Uniform shape, no peaks, medium rim

with slightly rounded top for muffins

b. Uniform size for types being made

c. Uniform golden brown color

d. Slightly cracked and medium rough crust

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Standards of Quality for Cornmeal Muffins and Corn Bread (cont.)

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e. Internal pale yellow color without large pieces of cornmeal

f. Round, even cells with slightly open grain

g. Crisp, tender, and slightly open texture

h. Pleasing corn flavor, not rancid

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Storage Requirements for Basic Baking Ingredients

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a. Leavening agents• Unopened dry yeast will last up to 1 year

in the cupboard; check the use-by date.

• Use opened jars of yeast within 6 months.

• Cake yeast should be used within 6 days if refrigerated or 6 weeks if frozen.

• Store baking powder and baking soda in the cupboard; observe use-by date.

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Storage Requirements for Basic Baking Ingredients (cont.)

b. Flours• Store flour at room temperature in airtight

containers.

• Use flour within 8 months.

• Store whole grain or specialty flours in the refrigerator for up to 6 months.

• Flour may be stored in the freezer for up to 1 year.

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c. Liquids• Fluid milk, buttermilk, and cream are stored

in closed containers under refrigeration.

• Canned milk and nonfat dry milk in unopened containers may be held at room temperature for several months.

• Canned milk must be refrigerated after it has been opened.

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d. Fats, shortenings, and oils• Store solid fats in the refrigerator for up to 2

months or in the freezer for 7-8 months.• Keep solid fats tightly wrapped.• Unopened shortening can be kept in the

cupboard for up to 1 year.• Keep opened shortening in a cool cupboard

or in refrigerator for 4 to 5 months.

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d. Fats, shortenings, and oils (cont.)

• Store margarine in the refrigerator and observe the use-by date.

• Store vegetable oils in a cool, dry cupboard for 5-6 months.

• Other oils are more perishable; store in refrigerator after opening.

• Smell all opened oils before using to check for rancid aroma.

Culinary Techniques


e. Eggs• Do not purchase cracked or broken eggs.• Store shell eggs in the refrigerator in their

carton for 3 to 5 weeks after the sell-by date.• Egg yolks, whites, and dried eggs must be

refrigerated in tightly covered containers.• Store egg substitutes in the refrigerator for

up to 10 days; use within 3 days once opened.

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f. Sugar and other sweeteners• Store in a cool, dry place for up to 2 years.

• Use within 6-8 months after opening.

g. Salt• Store in an airtight container in a cool, dry

place.

• Salt will keep indefinitely in dry storage.

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h. Flavoring materials• Replace spices once

flavor has dissipated.

• Check labels for specific storage requirements.

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Storage Methods for Unbaked Yeast Dougha. Short-term (12 hours to 2 weeks)

• Prepare dough according to recipe.

• Ferment dough.

• Make up into desired units.

• Refrigerate at 36°F to 38°F overnight.Note: Temperature must be low enough to retard yeast

action.

• Remove from refrigerator, proof, and bake.

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Storage Methods for Unbaked Yeast Dough (cont.)

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b. Long-term (2 to 4 weeks)• Follow steps 1-3 of short-term storage

method; then freeze individual units.

• After dough is frozen, wrap with moisture- and vapor-proof material and store until needed.

• Remove from freezer and thaw in refrigerator for 24 hours prior to baking.

• Remove from refrigerator, proof, and bake.

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Storage Methods for Baked Breads and Rolls

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a. Short-term—Store in a closed cabinet at room temperature; suggested storage life is one week.

b. Long-term—After rolls have been baked and cooled, wrap with a moisture- and vapor-proof material and freeze until needed.

Culinary Techniques

Questions

Culinary Concepts Beverage Management Culinary Techniques Advanced Pastry Arts Basic Baking.

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