1. Baking and Pastry

2. The Fabulous Five
Fats/ oils
Sugar
Eggs
Flour
Leaveners

3. Ingredients and Functions: Fats and Oils
Moisturize
- traps moisture and extends shelf life
Flavor
- butter
Tenderizer
- inhibit gluten development
Plays role in physical leavening process

4. Ingredients and Functions: Sugar
Sweetener
Color
- caramelization
Attracts moisture
Role in leavening
-moisture creates steam
-supports leavening in creaming and foaming methods
Flavor
- Brown sugar vs. honey vs. corn syrup

5. Ingredients and Functions: Eggs
Emulsifier
-in creamed doughs and batters
Leaveners
-air expands
-moisture turns to steam
Color
-Maillard browning
Structure
-protien
Tenderizer
-yolks, high fat content
Flavor

6. Ingredients and Functions: Flour
Structure
-starch and protein
-gluten development
Color
- caramelization

7. Ingredients and Functions: Leaveners
Biological/ Organic
-CO2 emitting organisms
-yeast
Chemical
-baking powder
-baking soda
Physical/ Mechanic
- mixing methods used to create structure

8. Dough vs. Batter Dough Batter Main ingredient is flour
Ingredients are kneaded
Generally yeast-leavened
Usually malleable
Main ingredients are eggs with high amount of sugar and fat
Usually whipped, creamed, or blended
Pourable/ spreadable
Leavened by physical or chemical leavening

9. Mixing Methods: Straight
All ingredients combined at once
Features biological leavening
Used to produce breads and muffins

10. Mixing Methods: Creaming
Fat and sugar are creamed
Eggs slowly added
Dry and liquid ingredients added alternatively
Chemical leaveners may be used
All ingredients must be at room temperature
Potential for over mixing – too much gluten

11. Mixing Method: Creaming
Cakes
Cookies
Muffins
Quick breads
Other baked goods

12. Mixing method: Rubbing
Cold fat and flour are worked together
- walnut size pieces = flaky dough
- pea size pieces = mealy dough
Cold liquids added to bring dough together
Light kneading may occur (do not over mix)
Used for pie and tart crusts and scones

13. Mixing Methods: Foaming
Beaten eggs
-Separated method – yolks and whites beaten separately
- Warm method – heat while beating whole eggs with sugar
Sifted dry ingredients are folded in
Melted fat (if any), folded in
Almost exclusively mechanical leavening
Potential for over mixing
Used mostly for cakes (ex. Sponge)

14. Buttercream Frostings: Italian
Made using meringue, sweet butter, and flavorings
Generally used making an Italian or Swiss meringue
Relatively white in color and a light mouth feel

15. Buttercream Frostings: Swiss
Made using cooked sugar, sweet butter, and flavorings
Simpler to make than Italian buttercream
Relatively white appearance, less light than Italian buttercream

16. Buttercream Frostings: French
Swiss buttercream plus whole eggs or egg yolks
Egg yolks make it richer and more yellow in color than Italian

17. Buttercream Notes Must have proper consistency
-smooth and easily spreadable
- no visible air pockets
Long shelf life under refrigeration
Needs strong distinct flavor

18. Buttercream Uses Filling - use in limited quantities Icing
- crumb coat
- final coats
-piped decorations