1. Introduction to the Bakeshop Chapter 5

2. Standard

3. Essential Question:

4. Objectives Explain various jobs in the bakeshop Explain various jobs in the bakeshop Recognize baking ingredients and understand their functions in baked goods Recognize baking ingredients and understand their functions in baked goods Recognize smallwares, hand tools and large equipment used in baking Recognize smallwares, hand tools and large equipment used in baking

5. Terms Pastry chef Pastry chef Baker Baker Gluten Gluten Shortening Shortening Leavening Leavening Sweetener Sweetener

6. The professional kitchen Divided into two main areas of work: Divided into two main areas of work: –Cooking – preparing savory hot and cold dishes –Baking – Preparing breads, pastries, and sweets

7. Working in the bakeshop Needs different skills Needs different skills –Exactness of measurements –Follow directions precisely –Slight variations can ruin your product!

8. Organization of the bakeshop Head of dept. is pastry chef Head of dept. is pastry chef Under him are pastry cooks – preparing sweets Under him are pastry cooks – preparing sweets Baker – prepares and bakes breads Baker – prepares and bakes breads All chefs need some background in baking All chefs need some background in baking

9. Common bakeshop ingredients Flour - adds structure to products Flour - adds structure to products When flour is mixed with water, the protein in the flour produces gluten When flour is mixed with water, the protein in the flour produces gluten Gluten is a rubbery substance that is responsible for giving baked goods structure Gluten is a rubbery substance that is responsible for giving baked goods structure

10. Flour – finely milled wheat Hard flours have higher protein content Hard flours have higher protein content Soft flours have lower protein content Soft flours have lower protein content

11. Types of flour Bread flour – high protein – gives chewiness to bread Bread flour – high protein – gives chewiness to bread All Purpose AP flour blend of hard and soft wheat. Used for all purpose baking All Purpose AP flour blend of hard and soft wheat. Used for all purpose baking Pastry flour – soft wheat – fine texture Pastry flour – soft wheat – fine texture Whole Wheat (graham flour) grind the whole kernal – is heavy, high fiber Whole Wheat (graham flour) grind the whole kernal – is heavy, high fiber Self-Rising – convenience product, leavening agents has already been added Self-Rising – convenience product, leavening agents has already been added

12. Sweeteners Add sweetness and flavor to baked product Add sweetness and flavor to baked product Examples: sugar, honey Examples: sugar, honey Assists with leavening Assists with leavening Helps products carmelize (brown) Helps products carmelize (brown)

13. Shorteners (shortenings) Term used to describe fats Term used to describe fats Fat shortens the strands of gluten, making product more tender Fat shortens the strands of gluten, making product more tender Add flavor, color, moisture and richness Add flavor, color, moisture and richness Come in solids and liquids Come in solids and liquids May be animal or vegetable products May be animal or vegetable products

14. Shortening Animal products: butter, lard Animal products: butter, lard Vegetable: made from vegetable oils Vegetable: made from vegetable oils Hydrogenation is process to make vegetable oils solid – shortening or margarine are examples Hydrogenation is process to make vegetable oils solid – shortening or margarine are examples Margarine has a higher melting point, may change product when used as butter substitute Margarine has a higher melting point, may change product when used as butter substitute

15. Leavening agents Make products rise Make products rise Chemical leaveners – baking powder, baking soda Chemical leaveners – baking powder, baking soda Organic leaveners – yeast Living organism that feeds on carbohydrates. Feeds on carbs, gives off carbon dioxide and alcohol. Organic leaveners – yeast Living organism that feeds on carbohydrates. Feeds on carbs, gives off carbon dioxide and alcohol. Process known as fermentation Process known as fermentation

16. Forms of Yeast compressed and dry compressed and dry Compressed is fresh product with limited shelf life Compressed is fresh product with limited shelf life Dry yeast – either active or instant Dry yeast – either active or instant Active must be dissolved in water Active must be dissolved in water Instant can be added directly to recipe Instant can be added directly to recipe