Ms. Smith - PowerPoint PPT Presentation

1 / 55
About This Presentation
Title:

Ms. Smith

Description:

BAKING SODA is used whenever ... Baking Chapter 21 State Standards JOURNAL Baking Baked Goods Ingredient Basics Flour Types of Flour Whole Grain Flour ... – PowerPoint PPT presentation

Number of Views:186
Avg rating:3.0/5.0
Slides: 56
Provided by: rcsg3
Category:
Tags: baking | basics | smith

less

Transcript and Presenter's Notes

Title: Ms. Smith


1
Baking Chapter 21
  • Ms. Smith

2
State Standards
  • 3.2 Assess the effect of nutrients on health,
    appearance and peak performance.
  • 5.1 Examine the effects of various kitchen
    designs, tools, equipment and technology on food
    preparation.

3
JOURNAL
  • What are your favorite things to bake? What kind
    of ingredients do you use when baking them? Do
    you think that your baked goods are high in fat,
    sugar, and calories? Write a paragraph answering
    these questions explaining baked goods.

4
Baking
  • Identify ingredients you have used in baking.
  • All baked products are made from just a few basic
    ingredients.
  • The different products result from differences in
    amounts of ingredients, the order in which the
    ingredients are combined, how they are mixed, and
    how they are baked.

5
Baked Goods
What are the differences in the appearance and
textures of the products?
6
Ingredient Basics
  • Ingredients common to all baking Flour, liquid,
    leavening agents, fat, sweeteners, eggs, and
    flavoring.
  • Baked goods are generally nutritious, but many
    are high in fat, sugar, and calories.

7
Flour
  • Flour is one ingredient found in nearly every
    baked product.
  • The proteins and starch in flour make up most of
    a baked products structure.
  • Gluten, a protein that affects the texture of a
    baked product, helps determine how the product
    will rise.

8
Types of Flour
  • All-purpose flour. The most popular flour in
    American kitchens. It gives good results for
    most products.
  • Bread flour. Has the highest gluten content and
    gives the bread a strong structure.
  • Cake flour. Contains less gluten and gives
    cakes a tender structure.

9
Whole Grain Flour
  • Whole grain flours have weaker gluten than
    all-purpose flour. Some have no gluten at all.
  • This is why products made with only whole-grain
    flour rise less and have a heavy texture.
  • Whole-grain flour include wheat, rye, and
    cornmeal.
  • To overcome this limitation, whole-grain flours
    are generally combined with all-purpose flour in
    equal proportion in recipes.
  • Whole-grain flours need to be stirred rather than
    sifted. Particles are too large to go through a
    sifter.
  • Why would some people bake with whole-grain flour?

10
Liquid
  • Liquids play a role in the many physical and
    chemical changes that occur during baking.
  • Water and milk are the most common liquids used
    in baking.
  • Milk adds flavor and nutrients, and helps baked
    goods brown better.
  • To reduce fat in a recipe, use fat-free milk
    instead of whole milk.

11
Leavening Agent
  • What is the difference between a cake that turns
    out flat and one that rises nicely?
  • A substance that triggers a chemical action
    causing a baked product to rise, is called a
    leavening agent.
  • Leaving agents make most baked products less
    compact and give them a softer texture.

12
Types of Leavening Agents
  • AIR is trapped in mixtures as they are beaten.
    creaming fat and sugar, sifting flour, and
    adding beaten egg whites all add air to a baked
    good.
  • When the mixture is heated, the trapped air
    expands and the product rises. (remember your
    fluffy waffles)
  • STEAM leavens products that contain high amounts
    of water. As the product bakes, the water heats,
    which eventually turns into steam. It expands,
    causing the product to rise. (popovers and cream
    puffs)

13
Types of Leavening Agents
  • YEAST is a microorganism that produces carbon
    dioxide gas as it grows. It needs food (flour or
    sugar), liquid, and a warm temperature to grow.
  • Different types of yeast active dry yeast and
    quick-rising dry yeast come as dry granules in a
    packet.
  • Quick-rising type leavens the dough about twice
    as quickly.
  • Both can be stored at room temperature.
  • Compressed yeast comes in an individually wrapped
    cakes and must be refrigerated.

14
Types of Leavening Agents
  • BAKING SODA is used whenever the recipe calls for
    buttermilk, yogurt, sour milk, or other acidic
    liquid.
  • When combined with these types of liquids, baking
    soda produces carbon dioxide gas. This causes
    cookies, breads, or cakes to climb. (not flat)
  • BAKING POWDER is made of baking soda and a
    powdered acid such as cream of tartar.
  • Most common type, double-acting baking powder,
    releases some carbon dioxide gas when it is first
    mixed with a liquid. The remainder is released
    when it is heated.

15
FAT
  • Fat adds richness, flavor, and tenderness. Fats
    can be solid or liquid.
  • In place of butter or shortening, you can use
    regular margarine, but do not use soft, whipped,
    or liquid margarine spreads. (solid and liquid
    fats are not easily substituted for one another)
  • Since fats play a major role in baked products,
    they usually cant be eliminated.
  • They can be reduced or partially substituted with
    other flavorful ingredients.

16
EGGS
  • Eggs add flavor, nutrients, richness, and color
    to baked products.
  • They help form the structure of the baked
    product.
  • When beaten, eggs ad air to the mixture.
    (fluffy)
  • To reduce fat and cholesterol, use two egg whites
    or ¼ cup liquid egg substitute in place of one
    whole egg.

17
SWEETENERS
  • Sugar is the most commonly used sweetener.
  • It helps make baked products tender, adds
    sweetness and flavor, and helps the crust brown.
  • Some sugar substitutes are suitable for baking,
    but others are not.
  • Store most sweeteners in tightly covered
    containers in a cool place.

18
FLAVORINGS
  • Fruits, vegetables, and nuts add flavor, texture,
    and nutrients to baked goods.
  • Herbs, spices, and extracts are used in small
    amounts to add flavor.
  • Some sweet spicesfor instance, cinnamon and
    nutmegcan actually enhance the flavor enough to
    allow you to cut back slightly on sugar.

19
The Role of Gluten
  • When flour and liquid are mixed together, the
    gluten in flour develops, or becomes strong and
    elastic.
  • When heated, the trapped gases expand and the
    product rises.
  • The longer the mixing time, the greater the
    extent to which gluten is developed.
  • Ex. Ingredients for cakes and quick breads are
    mixed only long enough to combine them. (gluten
    not strong) (waffle mix)
  • Yeast breads, on the other hand, are mixed much
    longer than cakes. (worked with hands)

20
Batters and Doughs
  • The amount of liquid in relation to the amount of
    flour determines whether a mixture is a batter or
    a dough.
  • Batters have more liquids than doughs.
  • POUR BATTERS are thin enough to pour in a steady
    stream. (cakes, pancakes, and waffles)
  • DROP BATTERS are thick and are usually spooned
    into pans. (quick breads and cookies)

21
Batters and Doughs
  • SOFT DOUGHS are soft and sticky but can be
    touched and handled. (rolled biscuits, yeast
    breads and rolls, and some cookies start with
    soft doughs)
  • STIFF DOUGHS are firm to the touch. Easy to work
    with and cut, they form the basis for piecrust
    and some cookies.

22
Methods of Mixing
  • KNEAD-work the dough with your hands to
    thoroughly mix ingredients and develop gluten.
  • 1.) turn the dough out on a very lightly floured
    surface.
  • 2.) with the heel of your hands, push down on
    the edge of the dough nearest you.
  • 3.) fold the dough in half toward you and give
    it a quarter turn.
  • 4.) continue pushing, folding, and turning for
    the time directed in the recipe.
  • http//www.bettycrocker.com/videos/videolibrary/te
    chnique/kneading-dough

23
Preparing to Bake
  • Baking pans you choose can affect the results of
    baking.
  • Use the size and type of pan specified in the
    recipe.
  • If the pan is too small, the product will not
    bake properly.
  • The material the pan is made of is also
    important. Most recipes are developed for light-
    colored metal pans. If you use glass pans, lower
    the temperature by 25 degree F. Glass retains
    more heat than metal.

24
Pan Preparation
  • Baking pans must be properly prepared so that
    products can be easily removed from them at the
    end of baking.
  • Methods for preparing pans
  • GREASE AND FLOUR lightly grease a pan with fat
    and dust it with flour. Use waxed paper to
    spread the fat. Sprinkle all-purpose flour into
    the pan. Tilt the pan to different angles until
    the flour is spread evenly. Turn the pan upside
    down over the sink, and tap it gently to remove
    excess flour.

25
Pan Preparation
  • SPRAY WITH A VEGETABLE-OIL COOKING SPRAY. This
    is the easiest method, but it may not work with
    all products. Follow the directions on the label
    or in your recipe.
  • LINE A PAN WITH PAPER. Start by cutting a piece
    of cooking parchment the same shape and size as
    the pan bottom. Grease the pan and line the
    bottom with parchment paper. When the product is
    removed, peel the paper off the bottom. This
    method is used for rich cakes, such as fruitcakes.

26
CONVENTIONAL AND MICROWAVE BAKING
  • In a conventional oven, the dry heat creates
    desirable changes.
  • Product browns, and depending on ingredients, a
    crispy crust may develop.
  • Baked products do not brown or develop a crust in
    microwave because it cooks with moist heat.
    (sticky buns)
  • Preheat oven, and before turning on oven make
    sure that racks are in proper position.
  • Begin checking for product doneness about 5
    minutes before time is up.

27
REMOVING BAKED PRODUCTS FROM PANS
  • Some baked products must be removed immediately
    when they come out of the oven.
  • Others need to cool for a few minutes in the pan.
  • Use cooling racks so that baked goods will cool
    faster and stay crisp.
  • When baked goods are allowed to cool on a solid
    surface, such as a cutting board, moisture
    collects and the product can become soggy.

28
STORING BAKED PRODUCTS
  • Perishable baked products, including those with
    cream fillings or frostings, have to be
    refrigerated.
  • Studies show that other baked products get stale
    quickly when stored at refrigerator temperatures.
  • Store them at room temperature if they will be
    eaten within 3 days.
  • To store them longer, freeze them in airtight
    freezer containers.

29
QUICK BREADS
  • Nutrients in Quick Breads
  • Quick breads can be a tasty way of getting some
    of the nutrients your body needs.
  • Good sources of carbohydrates, protein, B
    vitamins, and iron.
  • Using whole grains adds fiber and trace minerals.
  • Adding fruits, vegetables, and nuts packs in even
    more vitamins and minerals as well as flavor and
    texture.

30
MUFFINS
  • Muffins are prepared using the muffin method.
  • The MOST IMPORTANT part of this procedure is
    properly mixing the liquid and dry ingredients.
  • Muffins that are properly mixed have a rounded,
    pebbly top with a coarse but tender texture
    inside.

31
MUFFIN METHOD
  • 1.) SIFT (to remove large lumps and pieces)
    together or mix all dry ingredients (flour,
    sugar, baking powder, spices) in a large bowl.
    Using the back of a spoon, make a well in the
    center of the dry ingredients.
  • 2.) BEAT all liquid ingredients (eggs, milk or
    water, oil or melted fat, liquid flavorings)
    together in a small bowl until they are well
    blended.
  • 3.) POUR the liquid into the well you have made
    in the dry ingredients. A few floury spots can
    remain, and the batter should be lumpy.

32
MUFFIN METHOD
  • 4.) FOLD in ingredients such as chopped nuts
    and raisins gently.
  • http//www.answerstv.com/AnswersTV/Channel.aspx?Ch
    annelID523dcd4b-12bc-4ad9-a1d5-64b59bf3b4feStart
    PointFolder1090PlayItem5318APtrue

33
KINDS OF MUFFINS
  • Flavors of muffins can easily be varied with
    different ingredients.
  • Fresh and dried fruits are often included.
    (cranberries, blueberries, chopped dates, dried
    apricots, or your favor combinations)
  • Muffin recipes may often include yogurt, tofu,
    shredded raw vegetables (zucchini or carrots), or
    cooked vegetables (such as sweet potatoes and
    winter squash).

34
PREPARING AND BAKING MUFFINS
  • Instead of greasing muffin pans, you can line
    them with paper baking cups. (as seen in video)
  • Fill the cups only two-thirds full. If you add
    more than that, batter will overflow and the
    muffins will have odd shapes.
  • They are done when they are nicely browned.
  • A wooden pick inserted in the center should come
    out clean.
  • Muffins are best served warm.

35
LOAF BREADS
  • Many quick loaf breads are mixed in the same
    manner as muffins.
  • Some loaf breads are flavored with vegetables and
    herbs.
  • Quick breads are generally baked in greased loaf
    pans.
  • Dont be surprised if the top f the loaf cracks,
    this is typical for quick breads.

36
BISCUITS
  • Biscuits are delicate, small breads.
  • Properly made, they have a tender but crisp crust
    and are an even, light brown color.
  • The inside is slightly moist and creamy whit, and
    peels apart in tender layers.
  • 2 kinds of biscuits ROLLED and DROPPED.
  • Both are made using the PASTRY and BISCUIT METHOD
    of mixing.

37
PASTRY AND BISCUIT METHOD
  • In the pastry and biscuit method, the fat is cut
    into the flour.
  • To CUT IN means to mix solid fat and flour using
    a pastry blender or two knives and a cutting
    motion. This technique leaves the fat in fine
    particles in the dough.
  • During baking, the fat melts between layers of
    flour, giving a flaky texture.

38
MIXING INGREDIENTS FOR BISCUITS
  • 1.) Sift together or mix the dry ingredients in
    a large bowl.
  • 2.) Cut the shortening into the flour until the
    particles are the size of peas or coarse bread
    crumbs.
  • 3.) Make a well in the center of the dry
    ingredients, as in the muffin method, and add the
    liquids. Stir just until the ingredients are
    blended and form a soft dough.
  • --Once you have mixed the dough, you can proceed
    with your recipe for either ROLLED or DROP
    biscuits.

39
ROLLED BISCUITS
  • ROLLED BISCUITS are made by rolling out dough to
    an even thickness and cutting it with a biscuit
    cutter. (rim of water glass)
  • Begin by turning the dough out on a lightly
    floured board and kneading about ten strokes.
  • Knead as much as possible with the tips of your
    fingers, since warmth from your hands may melt
    the shortening, causing biscuits to be tough.
  • Overkneading results in tough, compact biscuits.

40
ROLLED BISCUITS
  • Next, roll the dough out to a uniform thickness
    of about ½ inch. Cut the biscuits out with a
    biscuit cutter that is lightly dusted with flour.
  • Pres the cutter straight down so that the
    biscuits have straight sides and even shapes. (do
    not twist the cutter, dough might tear)
  • Reroll any leftover dough to make more biscuits.
  • Place biscuits on an ungreased baking sheet,
    about 1 inch apart.
  • Bake according to recipe directions.

41
DROP BISCUITS
  • DROP BISCUITS are made by dropping dough from a
    spoon. (because they contain more liquid than
    rolled)
  • Ever had Red Lobster biscuits?
  • They are just as flavorful and flaky as rolled
    biscuits.
  • Mix the batter for drop biscuits using the same
    method as for rolled biscuits.
  • Drop the batter in mounds on a greased cookie
    sheet about 1 inch apart.
  • Bake according to recipe directions.

42
SERVING BISCUITS
  • Biscuits are delicious when they are eaten warm,
    right out of the oven.
  • Serve them with meals, or use them for
    sandwiches.
  • For variety, they can be topped with gravy or
    sweet fruit or cream.
  • Biscuits can be made ahead of time, frozen, and
    then reheated in the microwave.

43
YEAST BREAD
44
YEAST BREAD
  • Many people believe that bread baking is too
    time-consuming to fit in with todays fast-paced
    lifestyles.
  • Making yeast dough is a flexible process and can
    be timed to fit into your schedule.

45
TIME SAVERS
  • Several appliances can help speed up the
    bread-making process.
  • A microwave can be used to heat the liquid before
    adding it to the yeast, to bring refrigerated
    ingredients to room temperature, and to let the
    dough rise.
  • Check owners manual for specific directions,
    which will vary depending on the ovens power and
    controls.
  • A heavy-duty mixer with a dough hook or a
    powerful food processor can be used to mix yeast
    dough quickly.
  • These appliances will knead it in about 6 minutes
    compared with the 8 or 10 minutes required to
    knead it by hand.

46
MAKING BREAD AND ROLLS
  • Yeast bread and rolls are both made by using the
    same simple five-step procedure.
  • The steps include mixing the dough, kneading it,
    letting it rise, shaping it, and, finally baking
    it.

47
MIXING THE DOUGH
  • Most yeast breads are a simple mixture of flour,
    salt, sugar, liquid, fat, and yeast.
  • Sugar provides food for the yeast so that it will
    grow.
  • Salt controls the action of the yeast.
  • Recipes for homemade bread call for all-purpose
    flour. (makes loaf with good texture, and more
    readily available than bread flour)
  • Yeast will not grow if the liquid is too cold and
    will die if the liquid is too hot. Make sure the
    ingredients are at room temperature and the
    liquid is heated to the right temperature.
  • When yeast is added to liquid at the proper temp,
    the mixture becomes cloudy and begins to form a
    foamy layer within minutes.

48
QUICK-MIX METHOD
  • The QUICK-MIX METHOD is a bread-making method
    that combines active dry yeast with the dry
    ingredients.
  • A standard mixer will work for the first part of
    the mixing until the dough thickens and becomes
    too heavy for it.
  • Beat the rest of the flour in with a wooden spoon.

49
QUICK-MIX METHOD
  • 1.) Combine party of the flour with the
    un-disolved active dry yeast, sugar, and salt in
    a large bowl.
  • 2.) Heat the liquid and fat to between 120 F and
    130 F.
  • 3.) Add the liquid and dry ingredients, beating
    them with a mixer until they are well blended.
    At this point, the gluten is beginning to
    develop.
  • 4.) Beat in enough of the remaining flour to
    make the kind of dough specified in the recipe.
    You may need more or less flour than the recipe
    calls for. Some kinds absorb more liquid than
    others.

50
KNEADING THE DOUGH
  • Turn the dough out on a lightly floured surface.
  • Knead the dough until it becomes a smooth, shiny
    ball, about 8 to 10 minutes.
  • Use just enough flour to keep the dough from
    sticking to the work surface or to your hands.
  • Too much flour will give a tough texture.
  • Dont be concerned if bubbles develop, they are a
    clue that the gluten is developing.

51
LETTING THE DOUGH RISE
  • Shape the dough into a ball, and place it in a
    well-oiled bowl. Turn the ball in the bowl so
    that all sides are coated with oil.
  • Place a piece of plastic wrap over the top of the
    dough to keep it from drying out then cover the
    bowl with a clean dish towel.
  • Set the bowl in a warm, draft-free place for
    about 1 to 1 ½ hours. The dough should rise to
    double the original size. (bread dough made with
    whole-grain flour will take longer to rise)

52
LETTING THE DOUGH RISE
  • Once it has risen, punch the dough down by gently
    pressing your fist into the center.
  • Gently pull the dough from the sides of the bowl
    toward the middle. These actions will eliminate
    the largest air bubbles.
  • When the ball has doubled in size, the dough is
    ready for the fourth stageshaping.
  • To determine if dough is ready, push two fingers
    gently into the surface, and if the finger
    indentations remain, the dough is ready to shape.

53
SHAPING THE DOUGH
  • Shape the dough into loaves or rolls, according
    to recipe directions.
  • Use kitchen scissors or a sharp knife to cut the
    dough into pieces.
  • Dont pull it apart.
  • Place it in a greased pan or on a baking sheet.
  • Cover and let he shaped dough rise again until it
    doubles in size.

54
BAKING
  • Bread and rolls have a nicely browned crust when
    done baking.
  • Check loaves for doneness by tapping them with
    your finger. If they sound hollow, they are
    done.
  • Remove the bread or rolls from the pans, and
    place them immediately on a wire cooling rack.
  • The rack prevents moisture from forming on the
    bottom crust and making it soggy.
  • Let loaves stand about 20 minutes for easier
    cutting.

55
  • http//www.youtube.com/watch?vZnA3i1MyB-k
Write a Comment
User Comments (0)
About PowerShow.com