2.  Strengtheners  Shortenings  Sweeteners  Flavorings  Leaveners  Thickeners  Liquids

3.  Weight of ingredient Weight of flour X 100% So, when calculating recipes they determine how much of other ingredients are needed based on the amount of flour. = % of ingredient

4.  Adds air  Removes lumps  Filters out impurities Recipes call for sifting either before or after you weigh the ingredient.

5.  Lean Doughs › Flour › Yeast › Water  Examples: French bread and hard rolls.  Rich Doughs › Shortening › Tenderizing Ingredients (sugars, syrups, butter, eggs, etc…)  Examples: Parker House roles, cloverleaf rolls, and Danish rolls  Sourdough › Use yeast batter › Leavened with a starter (mixture of fermented water, yeast and flour)  Examples: Sourdough bread, rolls, etc…

6.  Straight-mix method › Knead  Sponge method  Proofing

7. 1. Scaling Ingredients 2. Mixing and Kneading Ingredients 3. Fermentation 4. Punching Down 5. Portioning 6. Rounding 7. Shaping 8. Proofing 9. Baking 10. Cooling and Storing

8.  Use chemical leaveners  Four basic Methods › Straight Dough Method › Creaming Method › Two-Stage Method › Foaming Method

9.  Steamed Puddings › Eggs and sugar in batter › More Stable  Soufflés › Lightened with beaten egg whites

10.  Pies › 3-2-1 Method  Flaky and Crispy  Work dough as little as possible  Baking Blind › Roll-in Dough Method  Temperature control  Phyllo Dough  Pate a Choux  Profiteroles

11.  Dropped  Bagged  Rolled  Molded  Icebox  Bar  Sheet

12. Deep Dish Apple Pie Crème Brûlée

13.  Chocolate is produced from cocoa beans picked from cacao trees. We usually think of chocolate as a sweet, used in cookies, candies, cakes, and other desserts. However, chocolate is very versatile and can be used in many main dishes.

14.  Chocolate Liquor › Cocoa beans are crushed into a paste that is completely unsweetened.  Cocoa Butter › Pressed chocolate liquor.  Cocoa Powder › Ground cocoa solids  Nibs › The cocoa beans are cracked into smaller pieces.

15.  Bloom › Sometimes a white coating appears on the surface of the chocolate. › The bloom indicates that some of the cocoa butter has melted and then recrystallized on the surface. › This has no effect on the quality.

16.  Tempering › Melting the chocolate by heating gently and gradually. › Chocolate contains two distinct types of fat that melt at different temperatures to ensure that both fats will melt smoothly, harden evenly, and have a good shine. › Chocolate is chopped into coarse pieces and placed in a stainless steel bowl over water simmering of a very low heat. › IT IS IMPORTANT THAT NO WATER GETS INTO THE CHOCOLATE!

17. Chocolate Mousse Cake