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Baking

Alyssa LaValla, Nick Emmert, period 5
by

Nicholas Emmert

on 26 November 2012

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Transcript of Baking

Baking to cook food in an oven thereby surrounding it with dry heat acting by convection, and not by thermal radiation, normally in an oven. Baking Accurate temperature of an oven
because most of them bake either hotter or cooler than their gauges read, an oven thermometer is vital for accurate tempertature readings. When the desired temperature is reached within the heating instrument, the food is placed inside and baked for a certain amount of time. bread
cakes
pastries
pies
tarts
quiches
cookies
crackers
baked potatoes
baked apples
baked beans
casseroles
pasta dishes such as lasagna
pretzels It is primarily used for the preparation of: Bakers are categorized professionally as artisan's who practice the science and craft of baked
bread
cakes
custards
sugar mastery
pies
cookies The first group of people to bake bread were ancient Egyptians, who lived around 8000 BC. During the Middle Ages it was common for each landlord to have a bakery, which was actually a public oven. Main Ingredients
Flour
Sugars
Leaveners
Fats
Eggs
Salt
Water Every baked product tends to have the same main ingredients. Differences in products result from the proportions used and different treatment of the ingredients.
Ingredients most commonly used in baking are: Flour
Flour is the basic first ingredient in any baking project. It holds the other ingredients together and creates the body of the baked good. Leaveners
Baking powder and baking soda are ingredients for leavening, or lightening, a baked good. When combined with moisture, leaveners will have a chemical reaction that creates microscopic bubbles. These bubbles will bake into a cake or other baked item, which adds a lightness in the dough.
Sugar adds sweetness to any baking product, but that is not its only role. Sugar can add lightness, make a dough more tender, add a darker brown color to the finished product, and feed yeast so that it will grow. Sugar also holds moisture in the finished baked good, helping to prolong its shelf life. Sugars Understanding baking Standardized recipes = formulas

If a baker understands the role of an ingredient they can produce a consistent product regardless of the desired amount Baker's Percentage Baker’s percentage
weight of ingredient / (weight of flour X 100 percent)= percent of ingredient structure and stability Allows dough to rise Sifting adds air to flour, cocoa, and confectioner’s sugar. Improves the elasticity of the flour and contributes to the bite factor or texture in a finished bread. sifting removes lumps and filters out impurities; the weight of the flour to be used in the recipe represents 100% and the weight of the ither ingredients is a %of the flour Gluten is protein that is found in wheat flour and must be kneaded to develop the 2 componenets of gluten

Glutenin- provides strength and sturure, retains gases
Gliadin(source of gluten allergies) provides

Only found in large amounts in wheat.
Forms tough, rubbery and elastic dough if mixed well enough.
Developed more fully in yeasts dough.
Lesser amount in quick breads and pastries. Fats Eggs Salt Water Kneading Cooking day one: Mixed yeast with warm water. Used mixer with dough arm attachment to mix in dry ingredients(sifted). Dry ingredients- 1 tsp salt, 1 cup of flour. Let sit in fridge for 1 day. Cooking day two: Mis en place- flour, sheet pan, milk, pre-heat oven to 375. Roll out dough, to make bread sticks, length on sheet pan. Coat with milk. Cook in oven for 10 minutes. King Arthur vs Sweet Bay vs Wheat flour. The type of flour affects the way the bread retains bubbles. the more protein that is in the bread, the more "fluffy" the bread will be. Kneading dough develops the gluten in the dough and gives it the stretch it needs to develop the proper texture. Gluten Solid fats such as stick butter or margarine or shortening Fats contribute to taste, coats gluten so it has a harder time combining together, and forms with sugar to make small pockets of air. Emulsifier Emulsify - to combine two liquids together that wouldnt normally mix easily. Have to slowly combine the two ingredients while mixing. In baking, eggs are used as an emulsifier. Making a smoother batter and more stable air bubbles. Eggs contain protein that also helps build the structure. Eggs add fat, flavor, and color. Types of Leaveners Baking powder- baking soda and cream of tartar. Baking soda. Egg whites Yeast adds flavor and moisture
keeps the item fresher for a longer period of time Liquid fats like vegetable or olive oil
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