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Bakeshop 2

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Kelly Marie Hobbs

on 18 November 2016

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Transcript of Bakeshop 2

function of key ingredients in shortened cakes and foam cakes Bakeshop 2 function of key ingredients in shortcrust pastry, choux paste, puff, phyllo pastry mixing methods for sponge, angel, genoise and chiffon mixing methods for high fat; e.g., creaming, two-stage (high ratio) mixing methods for basic pie dough; e.g., flaky/mealy mixing methods for fillings; e.g., chiffon, cream, custard, fruit compensate for failures and defects identify various icings; butter cream, royal, fondant, and ganache identify decorating pastes; e.g., pastillage, marzipan, rolled fondant and royal icing job task list: adhere to a detailed time line plan effectively prioritize tasks the difference between the metric system, imperial system What is Leavening ? is that which gives breads, cakes,
muffins, pancakes, cookies, and so forth the ability to rise and increase in volume. Leavening types of leavening agents 3 Biological Chemical Physical - Yeast - Air
- Steam
- proteins - Baking Soda
- Single Acting Baking Powder
- Double Acting Baking Powder Baking Soda- also known as sodium bicarbonate, has the chemical formula NaHCO3.
Activated by: ________and ________ and releases carbon dioxide. Acid Liquid cream of tartar
lemon juice
yogurt The acids most commonly used are buttermilk
cocoa
vinegar Single Acting Baking Powder: is made up of sodium bicarbonate or _________ _______ and a dry acid.
Activated by: ______________. Baking Soda Liquid Double Acting Baking Powder has two reactions.
1. Baking powders contain a dry acid which does not react with the baking soda in the powder until _____________ is added.
2. The second reaction refers to the release of gas when the batter is ___________ in the oven or on a griddle. Liquid Heated Yeast: converts the sugars / starches into carbon dioxide and alcohol.
C6H12O6    ====>   2(CH3CH2OH)      +        2(CO2)   
Sugar      ====>       Alcohol             +   Carbon dioxide gas

What is this process called? ____________________. fermentation Steam. When water is heated, steam is produced. The water molecules turn to gas and take up
a greater volume than when the water is liquid. Since water is in most foods, steam will be produced when the foods are heated.
Examples: ______________________________________________
Air. Air is important for many foods since when the product is heated the gases of air expand to take up greater volume. Beating of a batter or egg whites, creaming of butter and sugar, incorporates air which will help the product rise when the heating begins and the air bubbles expand.
Examples: ____________________________________________________ popovers, eclairs, and cream puffs. sponge cakes, genoise cakes and angel food cakes. Fat is imperative. It helps baked goods rise, it ___________, it carries flavor. It inhibits gluten formation, it provides a smooth mouthfeel and a tight crumb. tenderizes What types of fat do we use in baking? Flour provides the _______________in baked goods.
Wheat flour contains ___________ that interact with each other when mixed with water, forming gluten. structure The Ground Rules 1. Protein = Structure 2. Fat = Tenderness + Flavour What is the difference between... Butter and Margarine ? protien -They contribute ______________ because of the protein. COAGULATION!
-They add flavour and tenderness because of the _________ in the yolk.
-They add ______________ because of the egg whites.
-They add colour and liquid. Eggs Volume S F These cakes contain fat and rely on a chemical leaveners (baking powder, baking soda) for their rise.
Examples: _______________________________________.
This the type of cake we would use for a.... Shortened Cakes Pound cake, coffee cake and fruitcakes. Mixing Method... say you have a... 1 pound butter
1 pound of sugar
1 pound of eggs
1 pound of flour How would you mix this? Creaming Method 1. butter
2. sugar
3. eggs
4. dry ingredients Foam cakes use beaten _______ to give the cake volume, not a chemical leavener. When the eggs are beaten air cells form in the batter and these cells will expand in a hot oven giving the cake its volume and structure.
Mixing Method
1. ____________________Examples: ____________________________ 2. ____________________Examples: ____________________________ genoise Separated Egg Method sponge, angel food, chiffon, meringue Whole Egg Method Foam Cakes How would you mix... 454 grams butter
454 grams eggs
250 grams granulated sugar
204 grams of berry sugar
400 grams of pastry flour
54 grams of bread flour
2 grams double acting baking powder what kind of cake is this? shortened or foam? High Ratio Cakes Battenburg Cake 300 grams of butter
1 1/2 cups of white sugar
4 eggs
375 of plain white flour
6 teaspoons baking powder
250 grams milk
10 grams vanilla essence How would we put this together? What is the science around this? High ratio cakes are much like the traditional pound cake with the addition of a ______________. This alters the mixing method as with fat is hydrophobic and we must trick a batter into emulsifying. An emulsifier used constantly in baking is __________. Protein Digging Deeper _______________ is another important emulsifier found in egg yolk. Known as a phospholipid, it’s a fat-like molecule with a water-loving “head” and a long, water-fearing “tail.” The tail gets buried in the fat droplets, and its head sticks out of the droplet surface into the surrounding water. Lecithin CH2OR1 - CHOR2 · CH2OPO - OHR3 fatty acids choline bonds to fat bonds to water or What is a shortened cake? What is a foam cake? Examples of high ratio cakes... 'n or Icing ! Fondant Foam Icing Ganache Icing Flat Icing Royal Icing Glazes Simple Buttercream Italian Buttercream Decorating Pastes Marzipan is also know as _____________ ______________. It is made up of ground __________ and sugar. It is used for decorating cakes or is sold on its own as figurines. almond paste almonds Pastillage is made up of corn starch, icing sugar and __________. It is formed into shapes, left to dry then sanded to make showpieces or cake toppers. Fondant can be used to both cover cakes and to make many decorations. Traditionally fondant is re-crystalized sugar but a quick and fast way to make it involves using melted ________________, icing sugar and shortening. marshmellows Royal Icing is used to decorate many cakes and cookies. One of the greatest advantages to royal icing is that it hardens quickly and is quite stiff making it perfect for ____________ work on wedding cakes. extension Marzipan Fruit then it gets a little weird... Would you eat this? who wants to eat some babies???? Gelatin Could a vegetarian eat pastillage? What is the difference between... Pie Dough & Pâte Brisée? Short Dough & Pâte Sucrée? What is the difference between... Two ways to prepare pie crust or pâte brisée:
Mealy _____________________________________________________
Flaky _____________________________________________________________ small pieces of fat. All the same colour. Firm in texture. large pieces of fat. Marbled in colour. Flaky & tender in texture. Choux Paste Crockenbouche Cream puff Eclair baklava spanakopita Phyllo Puff Pastry is also called a __________ dough laminated cream horn napoleon sausage rolls sweet or savoury tarts Crème Anglaise Fillings Chiffon Baked Custard Curd Stirred Custard Crème Brûlée Lemon Curd Lemon Chiffon What are the two types of custards? Time to play... What went wrong???? 1 2 3 4 5 what if your cake had a strange metallic taste to it? The three most common base units in the metric system are the meter, gram, and liter.
The three most common base units in the pounds, inches and pints. Metric: Imperial: Temperature Conversion
°F = (°C x 1.8) + 32   For example: (20°C x 1.8) + 32 = (36) + 32  = 68°F  
°C = (°F - 32) ÷ 1.8        For example: (68°F-32) ÷ 1.8 = (36) ÷ 1.8 = 20°C 1 oz = grams?
1 lb = grams? Protein = ?
Fat = ? and ? 3 mixing methods for foam cakes Mixing method for high ratio what is the difference between Curd and Chiffon Review Worksheet Exam Monday! Tuesday & Wednesday Value Added Products Unit 3 Categories of leavening Job Task List Angle Food Cake Method
1. Sift flour with half of sugar.
2. Using whip attachment in a completely FAT FREE bowl, whip egg whites till they become slightly foamy.
3. Begin adding the portion of sugar that was NOT sifted with the flour and whip until the whites form soft moist peaks.
4. DO NOT WHIP TILL STIFF PEAKS!
5. Fold flour mixture into egg whites and pan and bake immediately.Do NOT grease the pan.

Chiffon Method
1. Sift dry ingredients including half of the sugar together into a bowl.
2. Whip oil, egg YOLKS, water and liquid flavouring until foamy.
3. In a FAT FREE bowl whip the egg white and sugar until the form firm moist peaks.
4. Fold in flour mixture & egg yolk mixture.
5. Fold egg white mixture into egg yolk/flour mixture.
6. Pan and bake immediately.Be sure to line your pans with parchment paper and do NOT grease!

Sponge Cake Method
1. Place egg whites, sugar and salt into a stainless steel bowl over a bain-marie. While stirring, heat mixture until it reaches 110F or 43C.
2. In a FAT FREE bowl fitted with a whip attachment, whip egg whites until they are very light and thick.
3. Add any liquid that is called for in the recipe like milk or water (but not oil or fat)
4. Sift in the dry ingredients. Pan and bake immediately. Be sure to line your pans with parchment paper and do NOT grease.
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