1. Chapter 5 Mise en Place On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Formulas and Recipes Mise en place, or “put in place,” means having everything in place necessary for the successful preparation of the meal. Bakeshop formulas must be followed carefully and completely. Measuring ingredients is extremely important and is done in three ways: –Weight –Volume –Count

3. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Measurement Systems Can be U.S. or metric

4. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Formula Conversions and Baker’s Percentage Yields are the amount produced by a formula expressed in total weight, volume or number of units. Scale up or down increases (decreases) a recipe or formula mathematically.

5. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Formula Conversions and Baker’s Percentage

6. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Formula Conversions and Baker’s Percentage

7. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Knife Skills Basic knife skills are the backbone of techniques in a professional kitchen –Focus on the task at hand –Use the correct knife –Cut away from yourself –Cut on a cutting board –Keep knives sharp –Hold point down, parallel and close to the leg –Don’t attempt to catch a falling knife –Never leave a knife in a sink of water

8. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Preparing Ingredients Removing water and salt clarifies butter and renders it more stable with a longer shelf life. Toasting nuts and spices before using them brings out flavor, browns the food, makes it crispier and crunchier. Blanching nuts removes bitter skins Finely ground nuts can be substituted for some or all of the wheat flour in recipes.

9. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Preparing to Bake Ingredients are often flavored before use in the bakeshop. Steeping soaks dry ingredients in a liquid to infuse its flavor in the liquid Dry fruits remain tender if soaked overnight before use, known as conditioning

10. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Preparing to Bake Blanching, or parcooking, is immersion in boiling salted water and removes bitterness, preserves color, softens and shortens final cook time. Ice baths, consisting of ice and water, quickly cool food for storage in refrigerators.