Chapter Mise en Place Chapter 5 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Chapter Objectives After studying this chapter, you will be able to: –understand measurement systems and how to measure ingredients –organize and plan your work more efficiently –understand basic flavoring techniques –prepare items needed prior to actual cooking

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved 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. Proper planning, reading a formula carefully before cooking, preparing equipment all ensure the best results.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Methods for Measuring Measuring ingredients is extremely important to insure consistent products. Measuring is done in three ways: –By weight also called scaling –By volume, considered less accurate than scaling except when measuring water –By count There are two measurement formats: –U.S. system, ounces, pounds and inches –Metric system gram, liter and meter

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Measurement Systems

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Formula Conversions Yield is 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.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Converting Total Yield Two step process –Step One New Yield ÷ Old Yield = Conversion Factor (C.F.) –Step Two Old Quantity x C.F. = New Quantity

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Example of Converting Total Yield

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Converting Portion Size Find a common denominator for the new and old formula; ounces, grams, cups or servings can be used Step One –No. of (original) Portions x Portion Size = Total (old) Yield Step Two –Desired Portions x Desired portions size = Total (new) Yield Step Three –New Yield ÷ Old Yield = Conversion Factor (C.F.) Step four –Multiply each ingredient quantity by C.F.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Conversion Considerations Additional problems can arise when making changes to yield. Keep in mind the following: –Equipment should be considered when scaling. –Evaporation may not be the same Formula errors may be exaggerated when a formula is scaled. –All things being equal, cooking times will not change when making a larger batch.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Baker’s Percentage A system for measuring ingredients in a formula by expressing them as a percentage of the total weight of the flour At a glance, baker can compare formulas Flour (or a total of the weight of all flours in the formula) equals 100%

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Calculating Baker’s Percentage Step 1 –Weight of the flour = 100% Step Two –Convert all ingredients to the same unit of measure Step Three –Multiply weight of the number obtained by 100 Step Four –Calculate Baker’s Percentage for remaining ingredients

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Sample Baker’s Percentage Formula

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Converting with Baker’s Percentage

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Yield Percentage Ingredients such as fruits may need peeling before use. –Yield Test determines the useable portion of an ingredient As purchased (A.P.) Edible portion (E. P.) Yield percentage Yield percentage may be used to determine quantity to purchase –E.P. Quantity ÷ Yield Percentage = A.P. Quantity

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved 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

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Preparing Equipment Several steps are involved in preparing equipment before baking –Preheat oven –Adjust oven racks as needed –Coat pans, molds and baking sheets with fat and or/line with nonstick baking paper –Line muffin pans with disposable paper cups

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Preparing Ingredients Many formulas require that butter or fats be at room temperature, 65°F to 75°F (18°C to 23°C) 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.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved 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

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved 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 safe, sanitary storage under refrigeration. Hot water baths, consisting of pans filled with hot or simmering water, protect delicate mixtures such as custards from overcooking