Presentation on theme: "CAKES COOKIES PIES YEAST BREADS QUICK BREADS"— Presentation transcript:
1 CAKES COOKIES PIES YEAST BREADS QUICK BREADS BAKING BASICS CAKES COOKIES PIES YEAST BREADS QUICK BREADS
2 All baked products need most or all of these basic ingredients: FLOURLEAVENING AGENTSFATS & OILSSWEETENERSOTHER INGREDIENTS
3 When preparing baked goods it is also important to understand some basics about the baking process: Oven temperaturesPansPlacement in the ovenTimingCooling and removing from the pan.
4 FLOUR Provides the structure of the baked product. When liquid is added flour absorbs it, swells and sticks together.Mixing or kneading create gluten (the proteins in flour that provide the glue that traps air in the product)There are many types of flours with different characteristics, they give the baked product different flavors and textures.
5 Leavening Agents (part one…) Air introduced throughCreaming fat and sugar together.Sifting flour.Beating batter.Whipping egg whites.
6 Leavening Agents (part two…) Steamwhen large amounts of water and high heat are presentWater turns to steam and product risesThe steam leaves a cavity in product (great for fillings)
7 Leavening Agents (part three…) Chemical – There are two basic kindsBaking Soda – used with an acidic food (i.e. sour milk or lemon juice)Alkali & Acid combine to form carbon dioxide which expands when heated, causing product to rise.Baking Powder – combination of baking soda & dry acidAddition of liquid causes reaction that forms carbon dioxide.
8 Leavening Agents (part four…) Yeast – Microscopic plant that reproduces quicklyNeeds food: sugar and flourNeeds moistureNeeds warmthGives off carbon dioxide as it growsCreate bubbles in doughBubbles expand when heated and dough rises.Give baked products a special flavor and smell.
9 Fats and Oils Coat gluten to keep it from becoming over developed Adds richness and flavor to baked productHelps keep baked product tenderEx. Butter, shortening, oil, margarine
11 OTHER INGREDIENTS Eggs – Add color Trap air to help with leavening Hold baked product togetherAdd flavor and richnessAdd tenderness and texture
12 OTHER INGREDIENTS Seasonings – Add flavor and color to baked product. Salt – stimulate taste buds to taste other flavors.Ex. Spices, extracts, chocolate, nuts, and fruit.
13 The Baking ProcessOven Temperature when baking a leavened product use the exact temperature in the recipe.During baking:Product risesCrust heatsMoisture evaporatesCrust dries
14 The Baking Process Pans – can affect results. Material – conduct heat differently, changes cook time.Size – recipes developed for certain sizes, be careful to follow pan size recommendations.
15 The Baking Process Placement in the ovens Pans must be placed in ovens so that air can circulate freely.One - in centerTwo – separate racks opposite sidesEtc.Be sure pans do not touch, it creates hot spots where food may burn or over cook.
16 The Baking Process Timing Cooling & removing from pan be sure to use a timer,check close to done time,may vary by oven.Cooling & removing from panRemove from pan immediately, unless recipe says otherwiseCool on cooling rack to allow even cooling