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Glencoe Culinary Essentials Chapter 26 Baking Techniques 1 Contents Chapter 26 Baking Techniques Section 26.1 Bakeshop Formulas and Equipment Section 26.2.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 26 Baking Techniques 1 Contents Chapter 26 Baking Techniques Section 26.1 Bakeshop Formulas and Equipment Section 26.2."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 26 Baking Techniques 1 Contents Chapter 26 Baking Techniques Section 26.1 Bakeshop Formulas and Equipment Section 26.2 Bakeshop Ingredients

2 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 2 Baking requires precise measurement and accuracy to achieve a good result. It also requires special baking equipment to produce professional quality products. Section 26.1 Bakeshop Formulas and Equipment

3 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 3 Baking requires: precise measurements and accuracy. special baking equipment and smallwares. adding ingredients in the exact order of the formula. Bakeshop ingredients are measured by weight or volume. Bakeshop Formulas

4 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 4 Most bakers use a balance scale to accurately weigh flour and other dry ingredients. Many professional bakers use percentages when using formulas because they allow comparison of the weight of each ingredient. Bakeshop Formulas percentage A rate or proportion of 100.

5 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 5 Baking equipment includes: mixers proofing cabinets bakery ovens Large Bakeshop Equipment proofing cabinet Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.

6 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 6 Large Bakeshop Equipment Describe the different types of specialty bakery ovens. Deck ovenAlso called a stack oven, a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another Convection oven An oven that has a fan that circulates the ovens heated air Reel oven An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly OvenDescription

7 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 7 Professional bakers need many hand tools for: cutting molding scooping dividing finishing Bakeshop Smallwares

8 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 8 Smallwares may include pans, molds, rings. Some baking and pastry tools include: pastry cutters and brushes rolling pins scrapers Bakeshop Smallwares

9 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 9 The basic ingredients in baking are flour, fat, sugar, milk, eggs, and flavorings. The ingredients determine the flavor, texture, and visual appeal of a baked good. Section 26.2 Bakeshop Ingredients

10 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 10 Content Vocabulary Academic Vocabulary hard wheat flour gluten crumb soft wheat flour bread flour cake flour pastry flour staling dried milk solids shortening oil leavening agent baking soda surround contribution baking powder yeast fermentation dough beat blend cream cut-in fold knead sift stir whip

11 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 11 Basic baking ingredients include: flour liquids fat sugar sweeteners You must use exact ingredients when baking. Basic Ingredients

12 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 12 Wheat flour, the main ingredient in many baked goods can be: hard wheat flour bread flour cake flour pastry flour Basic Ingredients hard wheat flour Flour that comes from kernels that are firm, tough, and difficult to cut. bread flour Flour that has a high gluten- forming protein content to allow bread to rise fully.

13 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 13 Wheat flour, the main ingredient in many baked goods can be: hard wheat flour bread flour cake flour pastry flour Basic Ingredients cake flour Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour. pastry flour Flour that has a protein content between bread and cake flour.

14 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 14 Liquids can be in the form of water, milk, or cream. Fats in baking prevent long strands of gluten from forming and add to the: flavor moistness browning flakiness leavening Basic Ingredients gluten A firm, elastic substance that affects the texture of baked products.

15 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 15 Sugars and sweeteners: add flavor. create color. stabilize mixtures. provide food for yeast. retain moisture. tenderize baked products. serve as base for icings. Basic Ingredients

16 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 16 Eggs provide: structure emulsification aeration flavor color Using leavening agents results in a light, tender texture and good volume. Basic Ingredients leavening agents A substance that causes a baked good to rise by introducing carbon dioxide (CO 2 ) or other gases into the mixture.

17 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 17 Salt enhances product flavoring and acts on gluten to affect texture. Basic Ingredients Flavorings include extracts and spices. Chocolate adds: body bulk color flavor

18 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 18 Batters and dough are formed when dry and liquid ingredients are combined. Mixing Batters and Doughs dough Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter.

19 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 19 Mixing Batters and Doughs Describe each mixing method. BeatAgitating ingredients vigorously to add air or develop gluten Blend Mixing or folding two or more ingredients together until they are evenly combined Cream Vigorously combining softened fat and sugar to add air MethodDescription

20 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 20 Mixing Batters and Doughs Describe each mixing method. Cut inMixing solid fat with dry ingredients until lumps of the desired size remain FoldGently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement Knead Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients MethodDescription

21 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 21 Mixing Batters and Doughs Describe each mixing method. SiftPassing dry ingredients such as flour through a wire mesh to remove lumps, blend, and add air StirGently blending ingredients until they are combined Whip Vigorously beating ingredients to add air MethodDescription

22 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 22 Chapter Summary Section 26.1 Bakeshop Formulas and Equipment Commercial bakers use formulas because their accuracy ensures a consistent final product. Commercial bakers prefer to use weight measurements for greater accuracy. Bakeshop equipment must be properly cared for.

23 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 23 Chapter Summary Section 26.2 Bakeshop Ingredients Flour, liquids, fats, sugars and sweeteners, eggs, leavening agents, and flavorings are ingredients of baked goods. The main difference between baked products is the proportion of ingredients in the formulas.

24 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 24 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

25 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 25 Show Definition How bakers refer to weighing. Así se refieren los panaderos a pesar. scalingpesar en una balanza

26 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 26 Show Definition A rate or proportion of 100. Una tasa o proporción de 100. percentageporcentaje

27 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 27 Show Definition A piece of equipment that rolls out large pieces of dough to a desired thickness. Una máquina que aplana con un rodillo grandes pedazos de masa a un espesor deseado. sheetermáquina para aplanar masa

28 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 28 Show Definition Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled. También se denomina proofer, una caja metálica independiente con ruedas que se puede controlar su temperatura y humedad. proofing cabinet hornillo para esponjamiento

29 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 29 Show Definition Also called a deck oven; a freestanding rectangular oven with a series of well- insulated compartments stacked on top of one another. Un horno rectangular independiente con una serie de compartimentos aislados y apilados uno encima del otro. stack ovenhorno de niveles

30 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 30 Show Definition An oven that has a fan that circulates the ovens heated air. Un horno que tiene un ventilador que hace circular el aire caliente del horno. convection ovenhorno de convección

31 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 31 Show Definition An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly. Un horno con estanterías que se mueven o giran como una rueda para hornear uniformemente una cantidad de artículos similares. reel ovenhorno rotativo

32 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 32 Show Definition A pan with a clamp used to release the pans bottom from its wall. Un molde que tiene un seguro que se usa para despegar el fondo por los lados. springform panmolde con fondo removible

33 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 33 Show Definition A shallow pan that ranges in diameter from 4 1/2 to 12 1/2 inches. Un molde poco profundo que tienen de 4 1/2 a 12 1/2 pulgadas de diámetro. tart panmolde para tartas

34 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 34 Show Definition A shallow, rectangular pan that comes in full, half, and quarter sizes. Un recipiente poco profundo y rectangular que viene en diferentes tamaños: grande, mediano y pequeño. sheet panbandeja

35 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 35 Show Definition A pan with a distinctive shape. Un molde con una forma distintiva. moldmolde

36 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 36 Show Definition A type of container that has no bottom. Un tipo de envase que no tiene fondo. ringanillo

37 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 37 Show Definition Flour that comes from kernels that are firm, tough, and difficult to cut. Harina que viene de granos que son firmes, duros y difíciles de cortar. hard wheat flourharina de trigo firme

38 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 38 Show Definition A firm, elastic substance that affects the texture of baked products. Una substancia firme y elástica que afecta la textura de los productos horneados. gluten

39 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 39 Show Definition The internal texture of a baked product. La textura interior de un producto horneado. crumbmigas

40 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 40 Show Definition Flour that comes from a soft wheat kernel. La harina que proviene de un grano de trigo blando. soft wheat flour harina de trigo blando

41 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 41 Show Definition Flour that has a high gluten-forming protein content to allow bread to rise fully. Harina de tiene un alto contenido de proteínas que forman gluten permitiendo que el pan aumente en volumen. bread flourharina para pan

42 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 42 Show Definition Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour. Harina que tiene menos proteína que la harina para pan y la harina para repostería, y produce un producto más suave y blando que la harina para pan. cake flourharina para pasteles o tortas

43 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 43 Show Definition Flour that has a protein content between bread and cake flour. Harina que tiene un contenido de proteínas entre la harina de pan y la de pasteles. pastry flourharina de repostería

44 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 44 Show Definition The process by which moisture is lost, causing a change in the texture and aroma of food. El proceso por el cual se pierde humedad, provocando un cambio en la textura y el aroma de los alimentos. stalingrancio

45 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 45 Show Definition Milk product used in baked goods. Productos lácteos que se usan en productos horneados. dried milk solidsleche en polvo

46 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 46 Show Definition In baking, solid fats.Al hornear, grasa sólida. shorteningmanteca vegetal

47 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 47 Show Definition A fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseed. Una grasa que se extrae de plantas como la soya, el maíz, el maní y la semilla de algodón. oilaceite

48 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 48 Show Definition A substance that causes a baked good to rise by introducing carbon dioxide (CO 2 ) or other gases into the mixture. Una sustancia que hace que un producto horneado se expanda en tamaño al introducir dióxido de carbono (CO 2 ) u otros gases en la mezcla. leavening agentlevadura

49 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 49 Show Definition A chemical leavening agent that must be used with acid to give off CO 2 gas. Levadura química que se debe usar con un ácido para desprender CO 2. baking sodabicarbonato de sodio

50 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 50 Show Definition A leavening agent made up of baking soda, an acid such as cream of tartar, and a moisture absorber such as cornstarch. Una levadura compuesta de bicarbonato de sodio, un ácido como la crema tártara, y un absorbente de humedad, como la maicena. baking powderpolvo para hornear

51 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 51 Show Definition A living organism used as a leavener. Organismo vivo que se usa para fermentar. yeastlevadura

52 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 52 Show Definition A process in which yeast breaks down sugars into carbon dioxide gas and alcohol. Proceso en el que la levadura transforma los azúcares en dióxido de carbono y alcohol. fermentationfermentación

53 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 53 Show Definition Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter. Combinación de ingredientes líquidos y sólidos para un producto horneado; contiene menos líquido que la masa para batir. doughmasa para amasar

54 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 54 Show Definition Agitating ingredients vigorously to add air or develop gluten. Agitar vigorosamente los ingredientes para añadir aire o desarrollar el gluten. beatbatir

55 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 55 Show Definition Mixing or folding two or more ingredients together until they are evenly combined. Mezclar o incorporar dos o más ingredientes hasta combinarlos de manera uniforme. blendmezclar

56 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 56 Show Definition Vigorously combining softened fat and sugar to add air. Combinar la grasa y el azúcar con firmeza para añadir aire. creambatir

57 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 57 Show Definition To mix solid fat with dry ingredients until lumps of the desired size remain. Mezclar grasa sólida con ingredientes secos hasta obtener trozos del tamaño deseado. cut inmezclar

58 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 58 Show Definition Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement. Añadir cuidadosamente los ingredientes más ligeros, como los huevos, con un movimiento circular uniforme. foldincorporar

59 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 59 Show Definition Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients. Trabajar la masa a mano o en un mezclador que tiene un gancho especial para desarrolar el gluten y distribuir los ingredientes de manera uniforme. kneadamasar

60 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 60 Show Definition Passing dry ingredients through a wire mesh to remove lumps, blend, and add air. Pasar los ingredientes secos por un colador para sacar los grumos, mezclar y agregar aire. siftcernir

61 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 61 Show Definition Gently blending ingredients until they are combined. Combinar suavemente los ingredientes hasta que estén mezclados. stirrevolver (remover)

62 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 62 Show Definition Vigorously beating ingredients to add air. Mezclar vigorosamente los ingredientes para añadir aire. whipbatir

63 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 63 Show Definition Inexact.Inexacto. impreciseimpreciso

64 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 64 Show Definition Very helpful.Muy útil. invaluableinestimable

65 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 65 Show Definition Enclose.Encerrar. surroundrodear

66 Glencoe Culinary Essentials Chapter 26 Baking Techniques Chapter 26 Baking Techniques 66 Show Definition Role.Papel. contrubitioncontribución

67 End of Chapter 26 Baking Techniques


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