What is the Function of Ingredients? Learning Goal: Students will learn and demonstrate the function of ingredients. Agenda: Review Students will take notes Complete the working plan, and work on equipment Identification. Word of the Day: Equipment Close: Q & A

Functions of ingredients

The Function of Flour in Baked Product

Gives the backbone structure Flour binds and absorbs Flour aids in keeping qualities of a baked product. Flour is important to flavor in a baked product Flour has nutritional value in a baked product

Functions of salt!

Brings out desired flavors in food Will help to control bacteria actions. Slows down the growth of yeast cells in bread dough Will help the strengthening affect on the gluten in baked products. It also helps hold the carbon dioxide gases in the dough It improves the grain and texture of baked products

The Functions of Yeast

Causes the dough to rise or increase in volume Helps the grain and texture of the bread Improve the flavor of bread

Functions of Shortening/Fat

They increased tenderness and shorten the gluten They increase the keeping and eating qualities of the product They improve the flavor of the product They improve the grain and texture of the product

Functions of Egg in a Baked Product

Color Flavor Nutrition They increase volume (help product to raise) They help for the structure (with the flour) They help provide grain and texture

Chemical Leaveners

Baking powder Baking soda Ammonium Carbonate

Flavoring Agents

Vanilla, lemon, orange, almond Flavored water –Rose –Orange blossom Herbs Spices

Pasta Rules of Thumb for Pasta: 4 parts water to 1 part pasta –Example 3-4 qt. water to 1 pound pasta –Boil water first –Than place in water slowly –Cook to al dente