Study Guide Chapters 2-10

Professional Baking Study Guide for the Mid Term
Exam
Spring 2014 !hef Martin Gilligan !E! M!"E
CHAPTER 2
TOOLS AND EQUIPMENT FOR THE BAKESHOP
CHAPTER OUTLINE
#$ Standards for Tools and E%uipment p$ 24
##$ Sele&ting Tools and E%uipment p$ 2'
###$ (and)Tools p$ 2'
a$ Graters p$ 2*
+$ Pastry Brushes p$ 2*
&$ ,olling Pins p$ 2*
d$ !utters p$ 2*
#-$ .ni/es p$ 2*
0$ .nife !onstru&tion p$ 21
B$ .nife Shapes p$ 21
a$ "ren&h or !hef2s .nife p$ 21
+$ 3tility .nife p$ 21
&$ Paring .nife p$ 24
d$ Bread .nife or !ake .nife p$ 24
e$ 5ame or Bread Slasher p$ 24
-$ Measuring and Portioning 6e/i&es p$ 24
a$ S&ales p$ 24
+$ -olume Measures p$ 27
&$ 5adles p$ 27
d$ Portion S&oops p$ 27
e$ Thermometers and Gauges p$ 80
f$ Timers p$ 81
-#$ !ook9are and Bake9are p$ 81
0$ Materials and (eat !ondu&tion p$ 81
a$ !opper p$ 81
+$ 0luminum p$ 81
&$ Stainless Steel p$ 82
d$ !erami&s p$ 82
e$ Plasti& p$ 82
f$ :ther Materials p$ 82
g$ ;onsti&k !oatings p$ 82
B$ !ommon !ook9are p$ 82
a$ Pots p$ 82
1
+$ Pans p$ 88
!$ !ommon Bake9are p$ 88
a$ Sheet Pans Sheet Trays or Baking Sheets p$ 88
+$ (otel Pans p$ 84
&$ Tart Pans p$ 84
d$ !ake and Bread Pans p$ 84
e$ Molds p$ 8'
-##$ Strainers and Sie/es p$ 8*
a$ !hina !ap<!hinois p$ 8*
+$ Skimmer and Spider p$ 8*
&$ !heese&loth p$ 8*
d$ "ood Mill p$ 8*
e$ "lour Sifter p$ 81
-###$ 6e&orating and "inishing Tools p$ 81
#=$ Pro&essing E%uipment p$ 81
a$ Sli&er p$ 84
+$ Mandoline p$ 84
&$ "ood Pro&essor p$ 84
d$ Blender p$ 84
e$ #mmersion Blender p$ 84
f$ Mixer p$ 87
g$ >ui&er p$ 87
=$ (ea/y E%uipment p$ 87
0$ !ooking and Baking p$ 87
a$ :/ens p$ 87
+$ Baker2s Peel or Transfer Peel p$ 40
&$ ?ood)Burning :/ens p$ 41
d$ Mi&ro9a/e :/ens p$ 41
e$ !ook Sto/es p$ 41
f$ Broiler Salamander and Blo9tor&h p$ 41
g$ 6eep)"at "ryers p$ 41
h$ Proof Box p$ 42
i$ ,efrigerators and "ree@ers p$ 42
A$ #&e !ream "ree@ers p$ 48
k$ 0utomated Make)up E%uipment p$ 48
l$ Sheeter p$ 48
m$ 6ish9ashers p$ 44
n$ ?ork Surfa&es Storage and :rgani@ation p$ 44
o$ Storage !ontainers p$ 44
p$ ,a&ks p$ 4'
B$ Safety E%uipment p$ 4'
a$ "ire Extinguishers p$ 4'
+$ -entilation Systems p$ 4'
&$ "irst)0id .its p$ 4*
=#$ The Professional Bakeshop p$ 4*
!on&lusion p$ 44
2
Buestions for 6is&ussion p$ 47
KEY TERMS
(and tools
Ben&h +rush
:/en +rush
Graters
Pastry +rushes
,olling pin
!utters
.nife
Bread knife
5ame
S&ales
Portion s&ale
Balan&e or +aker2s s&ale
Measuring &up
Portion
Thermometer
!ali+rate
Pot
Pan
Sheet pan
(otel pan
!hinois
Strainer
Sie/e
!ake)de&orating turnta+le
Spatula
:r+ital mixer
-erti&al &utter<mixer C-!MD
6ough &utter
Pastry +ag
6ispensing tip
!ake &om+
Sli&er
Mandoline
#mmersion +lender
Spiral mixer
?hip
6ough hook
:/en
!on/e&tion
6e&k or sta&k o/en
#ndu&tion
"lat top
Salamander
Propane tor&h
,e&o/ery time
Sheeter
,efrigerator
?ork stations
SIDEBARS
How to Calibrate a Stem-Type Thermometer p. 30
Silicone Bakeware p. 35
Induction !ew Heat "a#e p. $%
"ork Section& and Their Station& p. $'
TABLES
%.( )ortion Scoop Capacitie& p. 30
%.% *ire +,tin-ui&her& p. $5
FIGURES
%.( The !S* mark p. %$
%.% Cake .ecoratin- and *ini&hin- Tool& p. 35
%.3 Bread Bakery /ayout p. $0
8
SAFETY ALERTS
)roce&&in- e1uipment p. 32
Stora-e p. $$
CHAPTER SUMMARY
This &hapter along 9ith !hapter 4 Bakeshop #ngredients and !hapter
20 !ho&olate and 6e&orati/e ?ork &ontains material that 9ill +e
referred to again and again throughout this +ook$ (ere the students
are introdu&ed to a 9ide array of tools they 9ill en&ounter in their
professional &areers$ The goal of this &hapter is to familiari@e the
students 9ith the tools and their uses and to tea&h them ho9 a
professional +akeshop is organi@ed$ This &hapter is designed to +e
used +oth in the &lassroom and in the kit&hen$
The &hapter opens 9ith a dis&ussion of the ;S" rating and the
importan&e of using professional tools in the &ommer&ial kit&hen$ ?hat
follo9s are dis&ussions of kit&hen tools grouped +y type progressing
from hand tools Cpp$ 2'E87D to hea/y e%uipment Cp$ 87D$ ?e emphasi@e
the fun&tion of the tool ho9 it is &onstru&ted and ho9 it is employed$
:ften the type of material from 9hi&h a pie&e of e%uipment is made
determines its fun&tion$ ?hen appropriate 9e suggest adAustments
that might +e re%uired 9hen 9orking 9ith diFerent types of
e%uipment$ "or example &on/e&tion o/ens &ook foods more %ui&kly
than &on/entional o/ens$ Therefore 9e re&ommend that students
de&rease o/en temperature +y 2'G" to '0G" 9hen using &on/e&tion
o/ens$
Hou may 9ant to use this &hapter in the kit&hen to demonstrate
spe&iI& e%uipment$ Hou &ould demonstrate ho9 to &ali+rate a stem)
type thermometer Cp$ 80D or ho9 to safely operate and &lean ele&tri&al
de/i&es in&luding a meat sli&er mandoline food pro&essor +lender
and mixer using the text as referen&e$ This 9ould +e a good time to
test students2 kno9ledge of e%uipment terminology and tea&h them
spe&iI&s a+out 9here the e%uipment is stored in your kit&hen
&lassroom$ The text on measuring de/i&es Cpp$ 24E 81D &an +e used
9hen tea&hing ho9 to 9eigh and measure ingredients 9hi&h is
dis&ussed in !hapter ' Mise en Pla&e$
The &hapter ends 9ith a se&tion on +akeshop layout Cpp$ 4*E44D$
PROBLEM-BASED LEARNING EXERCISES
4
1$ 0ssign a small group of students to /arious roles su&h as pie
maker +read +aker or &ake de&orator in the +akeshop$ Pro/ide the
groups 9ith a list of four or I/e items that might +e prepared +y
ea&h 9ork station$ 0sk ea&h group to 9rite a list of the tools and
e%uipment their 9ork station 9ould re%uire to &omplete the items$
Share the lists 9ith the entire &lassJ this should sho9 any items the
groups may ha/e o/erlooked$
2$ 0ssign indi/idual students to resear&h diFerent types of +ake9are
a/aila+le for making &akes and pies$ (a/e the students identify the
ad/antages and disad/antages of ea&h type of +ake9are as 9ell as
the pri&e for su&h e%uipment$ Ea&h student should 9rite his or her
Indings a+out ea&h type of +ake9are$
QUESTIONS FOR DISCUSSION
1 ?hat is ;S" #nternationalK ?hat is its signiI&an&e 9ith regard to
&ommer&ial +akery and kit&hen e%uipmentK
NSF sets standards for the design, construction and installation of
tools and equipment. NSF certifcation is voluntary, but many state
and local health departments require that food service operations
only use NSF-certifed equipment.
2 5ist four materials used to make &ook9are and +ake9are for the
+akeshop and des&ri+e the ad/antages and disad/antages of
ea&h$
Copperan ecellent heat conductor but heavy and epensive,
and reacts !ith acid. "nlined used for coo#ing sugar syrups.
$luminumlight!eight and a good heat conductor% good for
ba#e!are. "nsuitable for coo#ing creams and custards because it
can discolor them. $nodi&ed aluminum has a hard, dar#, corrosion-
resistant surface that helps prevent stic#ing and discoloration.
Stainless Steel strong, durable, nonreactive but conducts and
retains heat poorly. 'est used for storage containers.
Ceramicsearthen!are, porcelain and stone!are conduct heat
uniformly and retain temperatures !ell. (ood for ba#e!are but
easily chipped or crac#ed and should not be used over a direct
)ame.
8 6es&ri+e the types of e%uipment used to mix ingredients in the
+akeshop$
*his#s and spatulas for hand miing
'
+ertical stand mier and spiral and orbital miers for batters and
dough
Food processors and vertical cutting miers for blending and
processing foods into pur,es
4 5ist four &lasses of Ire extinguishers$ "or ea&h one des&ri+e its
designating sym+ol and identify the type or types of Ire it should
+e used to extinguish$
Class $- green% !ood, paper, cloth or plastic
Class '- red% oil, grease or chemicals
Class C- blue% electrical fres
Class .- !hite% coo#ing oil, fat and grease
' Explain the relationship +et9een 9ork se&tions and 9ork stations
and the kit&hen +rigade system dis&ussed in !hapter 1
Professionalism$
$ !or# section is composed of !or# stations !here similar tas#s
are performed. *or# sections are assigned area chefs. /astry
chefs !or# the pastry station. 0n a large #itchen, the pastry
functions could be divided among areas for bread ma#ing, ca#e
and pastry miing and decorating. 1egardless of the si&e of the
#itchen, each !or# station should be designed to minimi&e steps
to perform the tas#s. $nd the entire ba#eshop should be designed
to maimi&e space and provide easy access to tools and
ingredients.
* 0ssume that you ha/e +een asked to sele&t a ne9 o/en for a small
&ommer&ial +akery$ Hou must resear&h the industry and Ind a
+akery o/en supplier 9ho &an pro/ide you 9ith spe&iali@ed
e%uipment for your esta+lishment$ "ind a fe9 #nternet sites of
&ompanies 9ho &an assist you 9ith this resear&h$ 5ist the
%uestions you must +e a+le to ans9er in order to pur&hase this
e%uipment$
+endor sites include-
'read 2quipment 3anufacturers4 $ssociation,
http-55!!!.bema.org
$/+ 'a#er, http-55!!!.apvba#er.com
'lodgett, http-55!!!.blodgett.com
'ater, http-55!!!.batermeg.com
2mpire 'a#ery 2quipment, http-55!!!.empireba#e.com
6obart 3anufacturing Company, http-55!!!.hobartcorp.com
3ontague, http-55!!!.montaguecompany.com
*oodstone Coo#ing 2quipment, http-55!!!.!oodstone-corp.com
*
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ The most &ommon s&ale used in the +akeshop is theL
aD portion s&ale$
+D ele&troni& s&ale$
&D +alan&e s&ale$
dD &ounter9eight$
2$ ?hi&h of the follo9ing tools is most useful for remo/ing the yello9
rind from a lemonK
aD -egeta+le peeler
+D Mester
&D 5ame
dD Bird2s +eak knife
8$ 0 Ire in/ol/ing ele&tri&al e%uipment or 9iring should +e doused 9ith
aL
aD &lass 0 extinguisher$
+D &lass B extinguisher$
&D &lass ! extinguisher$
dD &lass 0B extinguisher$
4$ 0 /erti&al &utter mixer C-!MD refers to 9hi&h of the follo9ing pie&es
of e%uipmentK
aD "ood pro&essor
+D (and mixer
&D Blender
dD Stand mixer
'$ ?hi&h of the follo9ing tools is ;:T used to strain foodsK
aD !hinois
+D "ood mill
&D Tamis
dD Mandoline
*$ ?hi&h of the follo9ing tools is ;:T suita+le for top)+ro9ning sugar)
&oated foodsK
aD Mi&ro9a/e
+D Broiler
&D Salamander
dD Blo9tor&h
1
T,3E<"05SE
1$ To o+tain ;S" &ertiI&ation all +ake9are must +e made from
nontoxi& material 9ith rounded and smooth &orners inside and out$
4$ 3nlike &opper 9hi&h must +e lined to pre/ent &hemi&al rea&tions
from &ertain foods aluminum pans are suita+le for all +akeshop uses$
7$ Properly designed &ake pans are made from materials that heat
e/enly to allo9 &ake +atter to rise properly$
10$ !on/e&tion o/ens &ook foods more %ui&kly than &on/entional
o/ensJ therefore the temperature may need to +e redu&ed 2'G" to '0G"
C10G! to 20G!D from that re&ommended for +aking in &on/entional
o/ens$
11$ #n indu&tion &ooking only the pan pla&ed on the de/i&e and its
&ontents heat up during &ooking$
12$ 0n ele&tri& sheeter and a rolling pin perform identi&al tasks in the
+akeshop$
"#55 #; T(E B50;.S
18$ Strips of &oated steel &ur/ed to form rings are kno9n as NNNNNNN or
NNNNNNNNNN molds$
14$ "lexi+le +ake9are made from NNNNNNNNNNNN &an 9ithstand o/en
temperatures up to 44'G" C2'1G!D despite its fragile appearan&e$
1'$ To apply i&ing to a round layer &ake pla&e it on a rotating
NNNNNNNNNNNNN$
1*$ !ake pans 9ith remo/a+le +ottoms used for making &heese&ake
are &alled NNNNNNNNNNNNNN pans$
11$ To ensure a&&urate readings an instant)read thermometer is
NNNNNNNNNNNNNNN in i&e 9ater then again in +oiling 9ater$
14$ !ustards and Illings should al9ays +e stored in NNNNNNNNNNNN
&ontainers +e&ause they are nonrea&ti/e$
17$ Pans 9ith a NNNNNNNNN Clight<darkD &oating su&h as NNNNNNNNNNNN
pans gi/e deli&ate &akes an unpleasantly +ro9ned &rust$
4
20$ 0 &a+inet 9ith heat and humidity &ontrols used in the produ&tion of
yeast +reads is kno9n as aCanDNNNNNNNNNNNNN NNNNNNNNNNNNNN$
7
ANSWER KEY
(. c
2$ +
8$ &
4$ a
'$ d
*$ a
1$ T
4$ "
7$ T
10$ T
11$ T
12$ T
18$ Oan<ring
14$ sili&one
1'$ turnta+le
1*$ springform
11$ &ali+rated
14$ plasti&
17$ dark<nonsti&k
20$ proof +ox or
proofer
10
CHAPTER 3
PRINCIPLES OF BAKING
CHAPTER OUTLINE
#$ Mixing Methods and Te&hni%ues p$ '2
0$ The #mportan&e of Moisture p$ '8
##$ (eat Transfer and the S&ien&e of Baking p$ '4
a$ !ondu&tion p$ '4
+$ !on/e&tion p$ ''
&$ ,adiation p$ ''
###$ Baking and !ooking Methods p$ '*
#-$ The Baking Pro&ess p$ '*
0$ Stages of Baking p$ '1
a$ Gases "orm p$ '1
+$ Gases 0re Trapped p$ '1
&$ Star&hes Gelatini@e p$ '1
d$ Proteins !oagulate p$ '4
e$ "ats Melt p$ '4
f$ ?ater E/aporates p$ '4
g$ Sugars !arameli@e p$ '7
h$ !arryo/er Baking p$ '7
i$ Staling p$ '7
-$ The S&ien&e of "la/or p$ *0
0$ "a&tors 0Fe&ting Per&eption of "la/ors p$ *1
a$ Temperature
+$ !onsisten&y
&$ Presen&e of !ontrasting Tastes
d$ Presen&e of "ats
e$ !olor
B$ !ompromises to the Per&eption of Taste
p$ *8
a$ 0ge
+$ (ealth
&$ Smoking
!on&lusion p$ *4
Buestions for 6is&ussion p$ *'
KEY TERMS
Gluten
0erate
Beating
Blending
!reaming
Mixing
!utting
"olding
.neading
Sifting
11
Stirring
?hipping
"ormula
6ough
Batter
,edu&tion
6ry heat
Moist heat
Star&h retrogradation
Staling
!arryo/er +aking
!arameli@ation
Mouth feel
SIDEBARS
The Importance o3 4luten p. 5%
The Science o3 Bakin- a Cake5 Circa (00' p. 52
How "e +,perience Ta&te and Smell p. '%
TABLES
3.( 6i,in- 6ethod& p. 53
3.% Common Bake&hop Cookin- 6ethod& p. 5'
3.3 4a&e& That /ea#en Baked 4ood& p. 57
FIGURES
3.( Type& o3 Heat +ner-y p. 5$
3.% 4elatini8ation o3 Starch p. 52
3.3 )rotein Coa-ulation p. 50
3.$ The Human Ton-ue p. '%
3.5 The Human 9l3actory Sy&tem p. '%
CHAPTER SUMMARY
This +rief &hapter introdu&es the students to the s&ientiI& +asis for
9hat takes pla&e in the +akeshop$ The &on&epts and /o&a+ulary
presented in these pages 9ill +e used and expanded on throughout
this text$
0fter studying this &hapter students should +e a+le to re&ogni@e the
terms used to des&ri+e the diFerent mixing and &ooking methods
employed in the +akeshop$ They should understand ho9 heat aFe&ts
+atters and doughs 9hi&h form the +asis for most +akeshop items$
The &hapter +egins 9ith a des&ription of mixing methods$ Ta+le 8$1
details the eFe&t of ea&h method and the e%uipment used$ ;ext the
s&ien&e of heat transfer is presented Cpp$ '4E''D and is follo9ed +y a
dis&ussion of the &ommon +aking and &ooking methods Cp$ '*D$ The
+aking pro&ess is +roken into nine stages Cp$ '1D and des&ri+ed in the
text Cpp$ '1E*0D$ Students 9ho learn to re&ogni@e 9hat takes pla&e at
12
ea&h stage in the +aking pro&ess enhan&e the learning experien&e in
the kit&hen$ 0nd they may +e +etter prepared to trou+leshoot their
9ork in the kit&hen$
The &hapter &on&ludes 9ith an introdu&tion to the s&ien&e of Oa/or
Cpp$ *0E*4D$ Edu&ating students a+out the I/e primary tastes at the
outset of their &areer helps prepare them for 9orking 9ith Oa/or
&om+inations as their skills de/elop$ Throughout the &hapters in this
+ook you 9ill ha/e the opportunity to reinfor&e the s&ien&e of the
sense of taste and smell that is introdu&ed here$
Hou &an use the information in this &hapter as the starting point for
any num+er of kit&hen experiments$ To illustrate the eFe&ts of mixing
on gluten formation students &an &ompare gently stirring Oour into a
simple &ake +atter +y hand 9ith mixing the +atter +y ma&hine$ The
/olume of sponge &ake +atter 9hen egg 9hites are folded in properly
using a ru++er spatula &an +e &ompared to the /olume of +atter
9hen egg 9hites are folded in +y ma&hine to demonstrate proper
use of e%uipment$ :r you might ask students to try 9hipping hea/y
&ream 9ith a spoon in pla&e of a 9ire 9hisk$ 0 &omparison of +read
stored under refrigeration o/ernight 9ith +read stored 9rapped at
room temperature &an initiate a dis&ussion of star&h retrogradation$
Expe&t to return to the information &o/ered in this &hapter fre%uently$
PROBLEM-BASED LEARNING EXERCISE
Students 9ill need &opies of Coo#4s 0llustrated maga@ine for this
indi/idual exer&ise$ 0ssign students to sele&t an arti&le on a pastry
&ake or other +akeshop item and make a list of the mixing and
+aking prin&iples that make the re&ipe the P+est$Q 0sk them to share
their Indings 9ith the &lass and dis&uss the importan&e of ea&h
te&hni%ue to the Inished dish$
1 6is&uss the /arious mixing methods and the tools used$ Explain
ho9 mixing aFe&ts gluten de/elopment$
'eatingSpoon or electric mier !ith paddle% develops gluten
!hen enough liquid is present in a formula made !ith !heat
)our
'lendingSpoon, spatula, !his# or electric mier !ith paddle
attachment% !hen done gently, gluten development can be
controlled and minimi&ed
18
Creaming2lectric mier !ith paddle attachment on medium
speed% because this method is used to blend sugar into fat,
development of gluten is not an issue
Cutting/astry cutters, fngers or electric mier !ith paddle
attachment% used to combine fat into a miture% therefore
gluten development is not an issue
FoldingSpatula or balloon !his#% used to minimi&e gluten
development
.neading6ands or electric mier !ith dough hoo#% primary
method used to develop gluten in !heat )our mitures
SiftingSpoon, !his# or spatula
*hipping*his# or electric mier !ith !hip attachment
2 ?hat are the /arious &ooking methods employed in the
+akeshop and for 9hi&h produ&ts are they &ommonly usedK
7ry-6eat 3ethods-
'a#ing7oughs, batters for breads, ca#es, coo#ies, pastries,
fruit
'roilingFruits% gla&ed custards
7eep-frying7oughnuts, fritters
/an-frying'atters for griddleca#es
Saut,ingFruit
3oist-6eat 3ethods-
'oilingCreams, sauces, fruits
/oachingFruits, fresh and dried
SimmeringCreams, sauces, fruits
8 ?hat elements in +aked good make them riseK
(ases present in the dough through the miing process and
through natural or chemical leavening agents used in the
formula. (ases are air, carbon dioide and steam.
4 5ist and des&ri+e the nine steps in the +aking pro&ess$
(ases formair, carbon dioide or steam
(ases are trappedegg protein or gluten net!or# traps gases
Starches gelatini&eat 89:;F starch in )our absorbs up to 8:
times its !eight in
moisture and epands
/roteins coagulateat 8<:;F gluten, dairy and egg proteins
solidify
14
Fats meltsteam is released, fats disperse, coating starch and
moistening
the product
*ater evaporatesheat turns !ater to steam, !hich leavens
products
Sugars carameli&eabove =>:;F sugars bro!n, adding )avor
and color
Carryover ba#ingresidual heat in pan and product continues
ba#ing process
even after product is removed from oven
Stalingmoisture loss and changes in structure of starch
granules ?starch
retrogradation@ occurs as products cool, dry out and age
' Explain 9hat pro&ess &auses staling$ 5ist the 9ays to minimi@e
staling of +reads and &akes$
$ loss of moisture through evaporation as !ell as a change in
location and distribution of !ater molecules !ithin the product.
*rap product !ell, then store at room temperature or free&e.
7o not refrigerate.
* 5ist and des&ri+e the I/e +asi& tastes$
S!eetour most pleasurable, taste for !hich humans have an
innate preference. Comes from the naturally occurring sugars
in foods. 2cessive consumption can reduce one4s ability to
perceive s!eet tastes.
SourConsidered the opposite of s!eet, found in acidic foods.
Salty*ith the notable eception of oysters and other
shellfsh, celery and sea!eed, a salty taste in a food is the
result of the coo#4s decision to add the mineral sodium chloride
?salt@ or to use a previously salted ingredient such as salt-cured
fsh or soy sauce. 2cessive consumption can reduce one4s
ability to perceive salty tastes.
'itterthe taste associated !ith tasting al#aloids in foods such
as roasted coAee, nuts or chocolate.
"mamithe rich, full taste perceived in the presence of the
natural amino acid glutamate or its commercially produced
counterpart #no!n as monosodium glutamate ?3S(@% cheese,
meats, rich stoc#s, soy sauce, shellfsh, fatty fsh, mushrooms,
tomatoes and !ine are all high in glutamate.
1'
1 3se the #nternet to lo&ate a Oa/or 9heel that des&ri+es a food
su&h as &oFee or &ho&olate$ 3se the /o&a+ulary pro/ided to
dis&uss the sensory &hara&teristi&s of a popular +akeshop
preparation su&h as a pie &ookie or &ake$
Flavor *heels of the *orld *eb Site hosts a long discussion of
assorted )avor !heels in use today.
http-55!!!.eblong.com5&arf5)avor!heel.html
CoAee Fair *eb Site posts a full color image of a coAee tasting
!heel http-55!!!.coAeefair.com5coAee-facts-tasting.htm
Flavor *heel for 3aple /roducts produced by $griculture and
$gri-Food Canada
http-55!!!.agr.gc.ca5roueBerable5indeBe.phpCpageD!heel-
roue
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hi&h of the follo9ing is ;:T a dry)heat &ooking methodK
aD SautRing
+D 6eep)frying
&D Baking
dD Boiling
2$ The pro&ess of heating sugar to a+out 820G" &ausing it to darken is
&alledL
aD &arameli@ation
+D &oagulation
&D gelatini@ation
dD e/aporation
8$ ?hi&h of the follo9ing methods is ;:T usually employed 9hen
&ooking a +atter or a doughK
aD Baking
+D 6eep)frying
&D Boiling
dD Pan)frying
4$ ?hi&h of the follo9ing tools is used to lighten a mixture +y +eating it
/igorously to in&orporate airK
aD Paddle atta&hment
1*
+D ?hisk
&D ?ooden spoon
dD 0ll of the a+o/e
'$ ?hat is the proper term that des&ri+es the transfer of heat 9hen
heat energy hits a &ake pan or +aking sheet pla&ed in a hot o/enK
aD #nfrared
+D !ondu&tion
&D ;atural &on/e&tion
dD ,adiation
'. The proce&& o3 &u-ar breakin- down in the pre&ence o3 protein i& called:
a; carryo#er bakin-.
b; retro-radation.
c; 6aillard reaction.
d; denaturin-.
M0T!(#;G
1$ NNNNNN Beating aD 9orking a dough to de/elop gluten
4$ NNNNNN !reaming +D in&orporating solid fat into dry
ingredients until small lumps remain
7$ NNNNNN .neading &D +eating /igorously to in&orporate air
10$ NNNNNN Sifting dD &om+ining softened fat and
sugar 9hile
/igorously in&orporating air
11$ NNNNNN !utting eD passing through a sie/e to remo/e
lumps
T,3E<"05SE
12$ ?hen a +atter or dough +akes Irst protein in the Oour +egins to
solidify then star&hes in the Oour a+sor+ moisture and expand in
/olume$
18$ ?hen +aking if the temperature is too lo9 gases &an es&ape
+efore protein solidiIes and the produ&t may &ollapse$
14$ .neading &an +e done in an ele&tri& mixer 9ith a dough hook or +y
hand 9ith a pastry &utter$
1'$ Beating and &reaming are t9o mixing methods used to a&&omplish
the same results$
1*$ Baked goods stale more %ui&kly at temperatures near 40G" C4G!D$
11
11$ There is no &orrelation +et9een the texture of food and the 9ay it
tastes$
14$ The +urning sensation one experien&es 9hen eating &ertain hot or
spi&y foods su&h as &hiles is referred to as umami$
17$ !elery sea9eed oysters and shellIsh are among the fe9 foods
9ith a naturally o&&urring salty taste$
"#55 #; T(E B50;.S
20$ The pro&ess of gently in&orporating 9hipped &ream or egg 9hites
in a mixture is &alled NNNNNNNNNNNNNNNN$
21$ The three lea/ening agents that &ause +aked goods to rise are air
NNNNNNNNNNNN and NNNNNNNNNNN NNNNNNNNNNNN$
22$ The natural &hanges that &ause +read to loose moisture and dry
out is also kno9n as NNNNNNNNNNNN NNNNNNNNNNNNNNNNNN$
28$ Baked goods that &ontain a high per&entage of NNNNNNNNNNN and
NNNNNNNNNNNN retain moisture and stay fresh longer$
24$ ?hen proteins are heated they +egin to NNNNNNNNNNNNN or &oagulate$
ANSWER KEY
1$ d
2$ a
8$ &
4$ +
'$ +
*$ &
1$ &
4$ d
7$ a
10$ e
11$ +
12$ "
18$ T
14$ "
1'$ "
1*$ T
11$ "
14$ "
17$ T
20$ folding
21$ steam<&ar+on
dioxide
22$ star&h
retrogradation
28$ sugar<fat
24$ solidify
14
CHAPTER 4
BAKESHOP INGREDIENTS
CHAPTER OUTLINE
I. *lour& p. '0
. "heat *lour p. '0
a. Compo&ition o3 *lour p. '7
b. Cla&&i3ication o3 "heat p. 20
c. Treatin- *lour p. 20
(. 6altin- and +nrichment p. 20
%. -in- and Bleachin- p. 2(
d. Type& o3 *lour p. 2(
B. Specialty *lour& p. 2%
a. )urcha&in- and Storin- p. 23
II. Su-ar& and Sweetener& p. 23
. Su-ar p. 23
a. Su-ar 6anu3acturin- p. 2$
b. Type& o3 Su-ar p. 2$
B. /i1uid Sweetener& p. 25
C. Cookin- Su-ar p. 2'
.. Simple Su-ar Syrup& p. 2'
+. Concentrated Cooked Su-ar Syrup& p. 22
a. Caramel p. 27
III. *at& p. 27
. Butter p. 00
a. Stora-e p. 00
B. /ard p. 00
C. 6ar-arine p. 00
.. Shortenin-& p. 0(
I<. 6ilk and .airy )roduct& p. 0%
. )roce&&in- Techni1ue& p. 0%
a. )a&teuri8ation p. 0%
b. =ltra-)a&teuri8ation p. 0%
c. =ltra-Hi-h-Temperature )roce&&in- p. 0%
d. Homo-eni8ation p. 03
e. 6ilk3at >emo#al p. 03
3. Stora-e p. 03
B. Concentrated 6ilk& p. 03
C. Cream p. 0$
a. Stora-e p. 0$
.. Cultured .airy )roduct& p. 0$
a. Stora-e p. 05
+. Chee&e& p. 05
a. *re&h or =nripened Chee&e& p. 0'
b. Stora-e p. 02
17
<. +--& p. 02
. *re&h +--& p. 02
a. Compo&ition p. 02
b. 4radin- p. 00
c. Stora-e p. 07
d. Sanitation p. 07
B. +-- )roduct& p. 07
C. "hipped +-- "hite& p. 70
<I. Thickener& p. 7(
. Starche& p. 7(
B. 4elatin p. 7(
a. Sub&titutin- 4ranulated and Sheet 4elatin p. 7%
<II. *ruit& p. 7%
. Berrie& p. 7%
a. Blackberrie& p. 73
b. Blueberrie& p. 73
c. Cranberrie& p. 73
d. Currant& p. 73
e. >a&pberrie& p. 73
3. Strawberrie& p. 7$
B. Citru& p. 7$
a. 4rape3ruit& p. 7$
b. ?um1uat& p. 75
c. /emon& p. 75
d. /ime& p. 75
e. 9ran-e& p. 75
3. Tan-erine& p. 75
C. +,otic& p. 72
a. *i-& p. 72
b. 4oo&eberrie& p. 72
c. 4ua#a p. 72
d. /ychee& p. 70
e. )er&immon& p. 70
3. )ome-ranate& p. 70
-. )rickly )ear& p. 70
h. >hubarb p. 77
i. Star *ruit& p. 77
.. 4rape& p. 77
a. >ed *lame 4rape& p. (00
b. Thomp&on Seedle&& 4rape& p. (00
c. 9ther Table 4rape& p. (00
+. 6elon& p. (00
a. Cantaloupe& p. (0(
b. Honeydew 6elon& p. (0(
c. "atermelon& p. (0(
*. )ome& p. (0(
20
a. pple& p. (0(
b. )ear& p. (03
c. @uince p. (0$
4. Stone *ruit& p. (0$
a. pricot& p. (0$
b. Cherrie& p. (0$
c. )eache& and !ectarine& p. (05
d. )lum& p. (05
H. Tropical& p. (0'
a. Banana& p. (0'
b. .ate& p. (0'
c. ?iwi& p. (0'
d. 6an-oe& p. (02
e. )apaya& p. (02
3. )a&&ion *ruit& p. (00
-. )ineapple& p. (00
I. )urcha&in- *re&h *ruit& p. (07
a. 4radin- p. ((0
b. >ipenin- p. ((0
c. )urcha&in- p. ((0
A. )urcha&in- and Storin- )re&er#ed *ruit& p. (((
a. cidulation p. (((
b. Canned *ruit& p. (((
c. *ro8en *ruit& p. (((
d. .ried *ruit& p. ((%
?. Auicin- p. ((3
<III. *la#orin-& p. ((3
. Salt p. ((3
B. +mul&ion& and +,tract& p. (($
a. <anilla p. (($
C. Chocolate p. ((5
.. Co33ee p. ((5
+. Tea p. ((5
*. Herb& and Spice& p. ((5
a. Herb& p. (('
b. +dible 3lower& p. ((2
c. Spice& p. ((2
4. !ut& p. ((7
H. lcoholic Be#era-e& p. (%(
Conclu&ion p. (%3
@ue&tion& 3or .i&cu&&ion p. (%3
21
KEY TERMS
*riable
So3t 3lour
"eak 3lour
Hard 3lour
Stron- 3lour
Compo&ite 3lour
<ital wheat -luten
Sucro&e
*ructo&e
6ola&&e&
.en&ity
Simple &yrup
Inter3erent
9il
+mul&i3ied &hortenin-
+mul&i3y
=ltra hi-h temperature B=HT;
Concentrated milk
4radin-
/acto&e
Shell
Colk
lbumen
)a&teuri8ed e--&
Starche&
4elatin
+mul&ion&
+,tract&
Grading
,ipening
(y+rids
-arieties
,espiration rate
Pur&hasing
#rradiated
(eirloom
0&idulation
!anned
"ro@en
Preser/e
Pe&tin
Marmalade
Papain
Gel
>am
>ellies
SIDEBARS
4radin- Butter p. 00
6ar-arine: *rom /aboratory Bench to .inner Table p. 0(
Tran& *at& p. 0%
>aw 6ilk and Certi3ied 6ilk p. 03
Imitation and rti3icial .airy )roduct& p. 0$
Buttermilk in a )inch p. 0$
#era-e "ei-ht o3 /ar-e +--5 Shelled p. 00
*ormula 3or Sub&titutin- 4ranulated 4elatin 3or Sheet 4elatin p. 7%
Hybrid& and <arietie& p. 72
Heirloom <arietie& p. (0$
*rieda and the ?iwi3ruit p. (07
Irradiated *ruit& p. (((
TABLES
$.( "heat Cla&&e& p. 20
$.% )rotein Content o3 *lour& p. 2(
$.3 Su-ar& p. 2$
22
$.$ Sta-e& o3 Cooked Su-ar p. 27
$.5 6eltin- )oint o3 *at& p. 0(
$.' +-- 4rade& p. 07
$.2 pple <arietie& p. (0%
$.0 )ear <arietie& p. (03
$.7 Bake&hop =&e& 3or Some Common Herb& and Spice& p. (('
$.(0 /i1ueur& Commonly =&ed a& *la#orin-& p. (%%
FIGURES
$.( "heat p. '7
$.% n e-- p. 00
$.3 +-- &i8e& p. 00
SAFETY ALERTS
Su-ar Syrup& p. 22
6ilk Stora-e p. 0%
+-- .i&he& p. 07
+dible *lower& p. ((2
CHAPTER SUMMARY
This &hapter introdu&es most of the key ingredients used in the
+akeshop$ #t is +oth a referen&e text as 9ell as a tea&hing text$ Ea&h of
eight key +akeshop ingredients is grouped a&&ording to the fun&tion it
performs$ The Irst paragraph of ea&h se&tion des&ri+es the fun&tion of
these ingredients 9ithin ea&h &ategory$
Students need to +uild kno9ledgeJ therefore &ertain key ingredients
are &o/ered in more depth in future &hapters$ 5ea/ening agents are
dis&ussed in the &ontext 9here they are Irst introdu&ed !hapter *
Bui&k Breads Cpp$ 142E111D$ Students are introdu&ed to yeast at the
start of !hapter 1 Heast Breads Cpp$ 112E28'D$ Types of sugar and the
+asi&s of &ooking sugar are dis&ussed here along 9ith a formula for
Simple Syrup Cp$ 11D that is referred to throughout the +ook$ !ho&olate
is gi/en full attention in its o9n &hapter !hapter 20 !ho&olate and
6e&orati/e ?ork Cp$ *7*D$ Hou might 9ant to assign reading the
introdu&tory materials on melting and storing &ho&olate Cpp$ 102E10*D
to your students earlier$
This &hapter &an +e used in se/eral 9ays$ #t &an +e taught as &lass
9ork to supplement kit&hen sessions$ ?hen appropriate rereading
spe&iI& se&tions &an +e assigned to a&&ompany other &hapters in this
text$ "or example 9hen +eginning to 9ork 9ith yeast +read in !hapter
1 the Oour se&tions on pages xxxExxx should +e re/ie9ed$ The
28
se&tions on fruit parti&ularly the dis&ussion of /arieties of apples and
pears Cpp xxxExxxD as 9ell as some of the +asi& pro&edures for
handling fruits 9ould make good re/ie9 material 9hen tea&hing
!hapter 11 Pies and Tarts$ "or example ha/e students resear&h
seasonal +erries 9hen learning to prepare fruit tarts$ :r ask students
to &reate a ne9 &rSpe dish Illed 9ith a fruit suita+le for sautRing$
The se&tion on "la/orings Cpp$ 118E121D &an +e used to supplement
mu&h of the 9ork in future &hapters$ 0n in)depth look at key Oa/orings
&ould form a spe&ial assignment in &onAun&tion 9ith study of making
&ustards and &reams in !hapter 14 i&e &reams in !hapter 1* or
&omponents in plated desserts in !hapter 17$ Throughout En 'a#ing
9e refer students +a&k to se&tions of this &hapter$
!omparati/e tasting is a helpful 9ay to introdu&e students to ne9
ingredients$ ?hen introdu&ing ne9 ingredients seeing smelling and
sampling is helpful to familiari@e the students$ Hou &ould arrange a
&omparati/e tasting of sele&ted ingredients +efore introdu&ing them to
your students as part of tea&hing this &hapter or in &onAun&tion 9ith
future se&tions$ #n fa&t some of our suggested Pro+lem)Based 5earning
Exer&ises take Aust this approa&h$
#mportant pro&edures that are &o/ered in this &hapter and that 9ill +e
used throughout En 'a#ing should not +e o/erlooked$ The pro&edure
for 9hipping egg 9hites Cp$ 70D and the pro&edure for using sheet
gelatin Cp$ 72D are &o/ered here$ 0nd formulas for making t9o &heeses
!rTme "raU&he Cp$ 4'D and ,i&otta !heese Cpp$ 4*E41D form part of the
&hapter &ontent$ These se&tions of this &hapter &ould +e used in the
kit&hen &lassroom$
1 "or this indi/idual assignment ea&h student sele&ts one of the
follo9ing industriesL Oour milling sugar reIning or the dairy
industry$ 6ire&t ea&h student to resear&h the topi& using
en&y&lopedias industry pu+li&ations and &ulinary referen&e
pu+li&ations to learn more a+out ho9 these agri&ultural produ&ts
are +rought to market$ 0sk the students to 9rite a short report
on their Indings$
2 0ssign indi/idual students to identify four seasonal fruits
a/aila+le in their lo&al gro&ery store$ (a/e the students identify
the &ountry or region of origin for ea&h of the fruits$ 0sk ea&h
student to re&ommend one or t9o dessert preparations that
&ould +e made from these fruits$
24
8 "or a +lind taste test assign small groups of students to prepare
the same formula for a +aked apple pea&h or pear using organi&
and nonorgani& fruit of the same /ariety$ Pair t9o groups to
sample ea&h other2s preparation and try to identify the organi&
fruit$ 0s a follo9)up ask the groups to de+ate the relati/e merits
of +uying organi& fruit or &ommer&ially gro9n fruit and share
their &on&lusions 9ith the &lass$
1 ?hat is the importan&e of protein in Oour for +read makingK ;ame
the general types of Oours a/aila+le and their diFerent uses in the
+akeshop$
/rotein content of )our helps determine the gluten-forming
capability of the four. (luten is the tough rubbery substance that
gives bread its volume, teture and appearance. 0t provides
structure and helps bread rise. (ases from yeast fermentation are
trapped in the gluten net!or#, thus leavening bread. Flour types
are ca#e, pastry, all-purpose, bread, !hole-!heat and high-gluten.
2 ?hat is milkfat and ho9 is it used in &lassifying milk)+ased
produ&tsK
Fhe fat that is naturally found in !hole mil#. Fhe percentage of
mil#fat is used to categori&e products as s#im, lo!-fat or cream.
8 6is&uss the four fun&tions of sugar and s9eeteners in +aked goods$
/rovide )avor and color, tenderi&e products by !ea#ening gluten
strands, provide food for yeasts, serve as a preservative and act as
a creaming or foaming agent to assist !ith leavening.
4 ?hy are eggs pasteuri@edK ?hat pre&autions &an the pastry &ook
and +aker take to ensure food safety 9hen handling ra9 egg
produ&tsK
1ich in protein, eggs are a potentially ha&ardous food that is
especially prone to hosting salmonella bacteria. /asteuri&ing #ills
the bacteria. "sing pasteuri&ed eggs in products that !ill not be
coo#ed such as meringue topping or in custards helps prevent
spread of these bacteria. Some safety precautions the chef can
observe- 1efrigerate coo#ed egg dishes as soon as they are made.
Cool do!n custard in an ice bath. Never reuse a container in !hich
ra! eggs !ere stored !ithout saniti&ing.
2'
' Many /arieties of fat and shortening are a/aila+le to today2s +aker
and pastry &hef$ 6is&uss 9hi&h fats are preferred for /arious
+akeshop appli&ations$
"nsalted butter is pri&ed for its taste, but it has a lo! melting point
that ma#es it hard to !or# !ith and it burns easily. 'utter contains
moisture% products made !ith it may not be as )a#y as those made
!ith shortening. (ood for most applications.
Solid vegetable shortening is 8:: percent fat !ith a relatively high
melting point. 0t is )avorless and colorless and may leave a coating
on the tongue. 6igh in saturated fat due to hydrogenation process.
/ies and )a#y dough products. 6igh-ratio ca#es.
+egetable oils have a neutral )avor and are cholesterol-free. *ill
not create )a#iness as !ould a solid fat. "sed in muGns, chiAon
ca#es and quic# breads.
Hard ma#es )a#y products, especially pie crusts, but some
consumers disli#e its taste.
3argarine-puA pastry or 7anish pastry. *ill produce )a#y products
but can leave greasy taste on tongue.
* 6eIne ripeness and explain 9hy ripe fruits are most desira+le$ (o9
does the ripening pro&ess aFe&t the a/aila+ility of some fruitsK
?hi&h fruits emit ethylene gas and 9hy is this a &onsideration
9hen storing fruitsK
1ipe fruit is fully gro!n and developed% the fruit4s )avor, teture
and appearance are at their pea# and the fruit is ready to use as
food. 7epending on the species, fresh fruit can be purchased
either fully ripened or unripened. Figs and pineapples ripen only
on the plant and are harvested at or Iust before their pea# of
ripeness% they should not be purchased unripened as they !ill
never attain full )avor or teture after harvesting. 'ananas and
pears continue to ripen after harvesting and can be purchased
unripened.
$s they ripen, apples, tomatoes, melons and bananas emit
ethylene gas. 2thylene gas can be used to encourage ripening in
most fruits by storing unripened fruits !ith ethylene-producing
fruits in closed containers a!ay from drafts.
1 Explain 9hy some apple or pear /arieties are preferred for +aking
9hile other /arieties are preferred for eating$
$pples !ith frm tetures that retain their shape better during
coo#ing are the best choices !hen the appearance of the coo#ed
2*
item is important% (ranny Smith and /ippins are good eamples.
$ny type of apple can be eaten out of hand% it depends on
personal preference. Soft-tetured 1ed 7elicious apples are very
popular for eating out of hand% they also disintegrate to a pur,e
!hen coo#ed and are preferred for ma#ing apple sauce.
4 3se the #nternet to lo&ate a 3$S$ produ&er of European)style pastry
ingredients$ ?hat type of Oa/orings and nut produ&ts do they
produ&e and marketK
$ fe! manufacturers include-
http-55!!!.amoretti.com
http-55!!!.puratos.com
http-55!!!.hershysfoodservice.com
http-55!!!.guittard.com
21
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hi&h of the follo9ing is ;:T found in a kernel of 9heatK
aD Star&h
+D Gluten
&D Protein
dD Bran
2$ ?hi&h of the follo9ing milk produ&ts is ;:T fermentedK
aD !rTme fraU&he
+D !ream
&D Hogurt
dD Buttermilk
8$ !on&entrated milks are those in 9hi&h a portion of the NNNNNNNNNNNN
has +een remo/ed$
aD fat
+D sugar
&D 9ater
dD Oa/or
4$ Grade 0 milk must +e heat)treated in a pro&ess kno9n as
aD pasteuri@ation$
+D ultra)pasturi@ation$
&D homogeni@ation$
dD &ertiI&ation$
5. "hen mea&urin- the concentration o3 &u-ar in a &olution5 the &olution &hould be at
a; 3%D*.
b; 50D*.
c; 25D*.
d; %(%D*.
'. "hen &u-ar i& cooked to the Ehard ballF &ta-e
a; the li1uid turn& brown.
b; the mi,ture &eparate& into a hard5 brittle &heet.
c; it 3orm& a hard5 compact ball.
d; all o3 the abo#e.
1$ To prepare a medium syrup you should
a; boil % part& water to ( part &u-ar by wei-ht 3or one minute.
b; boil (G part& water with ( part &u-ar by wei-ht 3or one minute.
c; boil e1ual part& by wei-ht o3 water and &u-ar 3or one minute.
d; boil ( part water to % part& &u-ar by wei-ht 3or one minute.
24
4$ ?hi&h of the follo9ing fruits ripen after pi&kingK
aD Pineapples
+D !herries
&D Bananas
dD "igs
7$ ?hi&h of the follo9ing fruits are pi&ked 9hen underripe and stored
under temperature)&ontrolled &onditions for extended periods +efore
sellingK
aD Stra9+erries
+D Bananas
&D 0pples
dD Pomegranates
M0T!(#;G
10$ NNNNNN allspi&e aD unopened +ud of an e/ergreen 9ith
pungent
aroma
11$ NNNNNN &ara9ay +D dried plumlike fruit of tropi&al
e/ergreen grated
in &ustards and &akes
12$ NNNNNN anise &D &res&ent)shaped +ro9n seed 9ith
peppery taste of rye
18$ NNNNNN &lo/es dD +lue)gray seeds used in +reads and
+lended 9ith
honey and &itrus rind
14$ NNNNNN nutmeg eD nati/e to #ndia also kno9n as
+enne these small
Oat o/als taste nutty and earthy
1'$ NNNNNN poppy seeds fD >amai&an pepper 9hole +erries look
like +ro9n
pepper&orns ground to season
ginger+read
1*$ NNNNNN sesame seeds gD tiny seeds of a Mediterranean
plant 9ith a taste
similar to li&ori&e
T,3E<"05SE
11$ -ital 9heat gluten is often added to rye +read dough to in&rease
the protein &ontent of this 9eak Oour$
27
14$ "lour and grains should +e stored under refrigeration to keep them
dry and to pre/ent ran&idity$
17$ ?hen su+stituting shortening in a formula &alling for +utter the
%uantity of li%uid must +e redu&ed to &ompensate for moisture in the
shortening$
20$ ,oasting nuts remo/es their Oa/or making then +itter$
21$ Sheet gelatin is softened in &old 9ater then dissol/ed in hot li%uid
+efore using$
22$ Grade 0 eggs are the highest %uality a/aila+le$
28$ Hogurt &ontains as mu&h milkfat as the milk from 9hi&h it 9as
made$
24$ 0llspi&e is a +lend of &innamon &lo/es and nutmeg$
2'$ ?hole milk &annot +e su+stituted for 9ater in any re&ipe$
2*$ ?hipped +utter &an +e su+stituted /olume for /olume 9ith regular
sti&k +utter$
21$ #odi@ed salt should not +e used in +aked goods +e&ause its iodine
taste 9ill taint the deli&ate Oa/or of &akes and &ookies$
24$ !ornstar&h must +e dissol/ed in &old 9ater added to a mixture
then +oiled for se/eral minutes for it to thi&ken$
27$ The @est is the +itter 9hite layer that surrounds the Oesh of lemons
and oranges$
"#55 #; T(E B50;.S
80$ Tender produ&ts su&h as &akes are made 9ith NNNNNNN or NNNNNNNNNNN
Oour$
81$ Bread Oour &ontains NNNNNNNN to NNNNNNNNNN per&ent protein$
82$ The most &ommon form of sugar in the +akeshop is NNNNNNNNNNNN
made from &ane or +eet sugar$
88$ The &lear portion of the egg the NNNNNNNNNNNN is often referred to as
the egg 9hite$
80
84$ The fat &ontent of NNNNNNNNNN NNNNNNNN is at least 80 per&ent$
8'$ 6ry milk po9der &annot support the gro9th of NNNNNNNNNNNNNN so it
should not +e refrigerated until re&onstituted$
8*$ "ats and li%uids 9hi&h do not mix naturally are +lended or
NNNNNNNNNNNNNNNNN into a homogenous mixture +y &areful +lending$
81$ Egg 9hites NNNNNNNNNNNNNNNNNNNNN +e&oming Irm and opa%ue at
temperatures +et9een 144G" and 147G"$
84$ To pre/ent en@ymati& +ro9ning &ut fruits are
NNNNNNNNNNNNNNNNNNNNNNNNNN that is pla&ed in a solution of lemon Aui&e
and 9ater$
87$ 0pples pears and %uin&e are all mem+ers of the NNNNNNNNNNNNN
family tree fruits 9ith thin skins and Irm Oesh surrounding a &entral
&ore &ontaining many seeds$
40$ The NNNNNNNNNN grade of fro@en fruit 3S Grade 0 C"an&yD may +e
applied to a &ase of fruit 9ithout ha/ing an a&tual inspe&tion if the fruit
meets the standards for the grade$
41$ "ruit desserts &an +e NNNNNNNNNN NNNNNNNNNNN alternati/es to more
&alori& &akes and pastries$
ANSWER KEY
1$ +
2$ +
8$ &
4$ a
'$ +
*$ &
1$ +
4$ &
7$ &
10$ f
11$ &
12$ g
18$ a
14$ +
1'$ d
1*$ e
11$T
14$ "
17$ "
20$ "
21$ T
22$ "
28$ T
24$ "
2'$ T
2*$ "
21$ "
24$ T
27$ "
80$ soft<9eak
81$ 11$'<14
82$ su&rose
88$ al+umen
84$ 9hipping
&ream
8'$
mi&roorganis
ms
8*$
emulsiIed
81$
&oagulate
84$
a&idulated or
a&idiIed
87$ pome
40$ highest
41$ lo9)fat or
lo9)&alorie
81
CHAPTER 5
MISE EN PLACE
CHAPTER OUTLINE
# "ormulas and ,e&ipes p$
12*
## Measuring #ngredients p$ 121
0$ Measurement Systems p$ 124
a$ !on/erting Grams and :un&es p$
127
B$ Temperature Measurements p$
180
### "ormula !on/ersions p$
180
0$ !on/erting Total Hield p$ 180
B$ !on/erting Portion Si@e p$ 181
!$ 0dditional !on/ersion Pro+lems p$
182
a$ E%uipment p$
182
+$ E/aporation p$ 182
&$ "ormula Errors
p$ 182
d$ Time p$ 182
6$ Baker2s Per&entage p$
188 a$ !on/erting a "ormula 3sing Baker2s Per&entage
p$ 184
#- Preparing E%uipment p$ 18'
- .nife Skills p$
18*
0$ 3sing .ni/es Safely p$
18*
B$ !aring for .ni/es p$ 181
-# Preparing #ngredients p$
181
0$ Making Bread !ake or !ookie !rum+s p$
181
B$ !larifying Butter p$ 184
!$ Toasting ;uts and Spi&es p$
184
6$ Blan&hing ;uts p$ 184
82
E$ Preparing ;ut "lour p$
184
-## Preparing to Bake p$
187
0$ Steeping p$ 187
B$ !onditioning 6ry "ruit p$ 187
!$ Blan&hing and Par+oiling p$
140
6$ Making an #&e Bath p$
140
!on&lusion p$ 141
Buestions for 6is&ussion p$
141
88
KEY TERMS
?eight
-olume
S&aling
!ount
Metri& system
!on/ersion fa&tor
Hield
S&ale up
Baker2s per&entage
True per&entage
?hetstone
Steel
!larify
#nfuse
Ma&erate
SIDEBARS
)reparin- to Bake p. (%'
)lannin- Checkli&t p. (%2
TABLES
5.( Common bbre#iation& p. (%2
5.% Common +1ui#alent& p. (%7
FIGURES
5.( Sample BakerH& )ercenta-e *ormula p. (3$
5.% Scalin- up =&in- BakerH& )ercenta-e p. (35
CHAPTER SUMMARY
3ise en place is a &ulinary term useful in any professional kit&hen or
+akeshop$ This &hapter introdu&es the students to eV&ient 9ork
ha+its and +asi& kit&hen skills$ The +a&k+one of the &hapter is
measuring and +aker2s math 9hi&h is &o/ered in the Irst three
se&tions "ormulas and ,e&ipes Cpp$ 12*E121D Measuring #ngredients
Cpp$ 121E180D and "ormula !on/ersions Cpp$ 180E188D$ (ere is a
good pla&e to start emphasi@ing the importan&e of measuring +y
9eighing espe&ially if the students ha/e had pre/ious experien&e
9ith /olume measurement$ #f you ha/e not done so already this
&hapter is an opportunity to tea&h the proper pro&edure for using a
+alan&e s&ale as des&ri+ed on page 124$
6epending on the le/el of the students the +aker2s math &on&epts in
this &hapter may +e easily grasped$ Time in and out of the &lass &an
+e de/oted to s&aling formulas up or do9n and &on/erting formulas
into +aker2s per&entage$ 0ssigning the 'a#er4s 3ath /ideo that
84
a&&ompanies this text as home9ork should help students grasp
some of these &hallenging &on&epts$
.nife skills 9hile not &entral to 9ork in the +akeshop are essential
and often o/erlooked$ ?e in&lude some information on using and
&aring for kni/es Cpp$ 18*E181D for those students 9ith little &ulinary
+a&kground$ This se&tion gi/es you the opportunity to demonstrate
some +asi& knife skills and proper use of &utting +oards$
?e in&lude useful te&hni%ues used repeatedly in the +akeshop in this
&hapter$ ;ot to +e o/erlooked is a formula for an all)purpose Pan
!oating Cp$ 18*D 9hi&h &an +e used for most %ui&k +reads and
&akes$ 0nd simple te&hni%ues not &o/ered else9here in&luding ho9
to prepare &lariIed +utter nut Oours &rum+s and dried fruits for
+aking are found in these pages$ The pro&edure for making an i&e
+ath is also introdu&ed here +e&ause it is one te&hni%ue 9ith many
appli&ations throughout this +ook$
:ne &lariI&ation a+out formulas in En 'a#ingL The total yield for
ea&h formula fre%uently in&ludes the 9ord PapproximatelyQ as in
PHieldL 40 !ookies approximately 1 oun&e C80 gramsD ea&h$Q This
indi&ates that if the total 9eight of the &ookie is &hanged the yield
9ill +e diFerent$ :r if ingredients are improperly measured or the
dough is mixed in&orre&tly the yield may &hange$ Be&ause the total
yield for the formulas 9ill +e slightly diFerent depending on 9hether
metri& or 3$S$ %uantities are used PapproximatelyQ alerts the
students to the fa&t that 9hile 40 &ookies &an +e produ&ed the
&ookies might +e smaller or larger depending on the formula used$
0ssign indi/idual students to &on/ert a formula using a re&ipe from
the Bread Baker2s Guild of 0meri&a ?e+ site
ChttpL<<999$++ga$org<+reads$htmlW#ndi/idualsD into +aker2s
per&entage$ 0sk the students to 9rite a+out the &hallenges they
fa&ed 9hen &on/erting the re&ipe and ho9 they a&&omplished the
task$ (a/e the students share their experien&es in a &lass dis&ussion$
8'
1 ?hy is it so important to 9eigh ingredients used in the +akeshopK
?hat types of ingredients may +e a&&urately measured using
/olumeK
*eighing is the most accurate form of measuring. $ cup of )our
may !eigh more or less depending on ho! it !as !eighed and
!hat type of )our it is, for eample. Hiquids such as !ater, mil# and
eggs !eigh the same by !eight or volume.
2 6es&ri+e the proper pro&edures for sharpening a knife$
/lace the heel of the blade against the !hetstone at a >:-degree
angle. /ress do!n on the blade !hile pushing a!ay from you in one
long arch as if to slice oA a thin piece of the stone. 1epeat on
both sides until the blade is suGciently sharp. En a three-sided
!hetstone run the blade of the #nife against a !hetstone going to
the coarsest to the fnest surface. 6one the edge of the blade
against a steel after sharpening.
8 Explain the pro&ess used to s&ale up a formula$ ?hy is it important
to follo9 the pro&edures des&ri+ed in this &hapter 9hen s&aling a
+akeshop formula up or do9nK
*hen portion si&e does not matter or stays the same, convert total
yield to scale up a formula. 7ivide ne! yield by old yield to obtain a
conversion factor. 3ultiply the quantity of each ingredient by the
conversion factor to obtain the ne! quantity needed of each
ingredient. Er use ba#er4s percentage to scale up a formula.
4 Sele&t a formula from !hapter 14 !ustards !reams and Sau&es
and des&ri+e the mise en pla&e for that item$
Fhe proper mise en place should include selecting and arranging
the tools and equipment% reading the formula% measuring
ingredients% preheating the oven ?if necessary@% preparing pans or
ba#e!are as necessary for the chosen formula. $nd !hen ma#ing a
custard, mise en place should include preparing a !ater bath
before beginning to prepare the formula.
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hen something is measured in &ups or milliliters you are a&tually
measuring its
aD mass$
+D /olume$
&D total si@e$
8*
dD &ount$
2$ #n 9hi&h of the follo9ing &ir&umstan&es is it ;:T ne&essary to
in&rease &ooking times 9hen s&aling up a formulaK
aD 0n o/en is Illed to &apa&ity and some heat is lost$
+D 0 larger %uantity of +atter is &ooked in the same si@e
pan as that &alled
for in the original formula
&D 0 larger pan is used from that &alled for in the original
formula
dD 0ll of the a+o/e
81
8$ Proper mise en pla&e in&ludes organi@ing
aD ingredients$
+D tools$
&D &leaning supplies$
dD all of the a+o/e$
4$ ?hi&h of the follo9ing 9ould +e most useful for measuring * oun&es
of &ornmealK
aD 6ry measuring &up
+D 0 +alan&e)+eam s&ale
&D Measuring spoons
dD 5i%uid measuring &up
!05!350T#:;S
'$ (o9 many oun&es are in one en/elope of gelatin that 9eighs 1
gramsK
*$ ?hat &on/ersion fa&tor is used to &hange a formula that makes 12
pounds of +read dough into a formula making 80 pounds of doughK
1$ (o9 many pounds of dough 9ill a +read formula that produ&es 182
oun&es yieldK
4$ (o9 many 2)Ouid)oun&e portions 9ill a 8)%uart +at&h of pastry
&ream produ&eK
7$ 0pproximately ho9 many 4)oun&e muVns 9ill a 2)kilo +at&h of
+atter makeK
10$ ?hat is the +aker2s per&entage of 82 Ouid oun&es of 9ater in a
+read dough formula &alling for 44 oun&es of OourK
"#55 #; T(E B50;.S
11$ #n the professional +akeshop measuring ingredients +y NNNNNNNNN is
preferred to ensure &onsistent results$
12$ 0 dull knife is NNNNNNNNNNNN Cmore<lessD dangerous than a sharp one$
18$ (oning a knife against a steel NNNNNNNNNNNNNNN the +lade$
14$ 6ry her+s and spi&es &an +e steeped in NNNNNli%uid to extra&t Oa/or$
84
1'$ Seeds and nuts are usuallyNNNNNNNNNNN in a sautR pan +efore using
to de/elop their ri&h Oa/or$
1*$ ?hen &ooling a food in an i&e +ath add NNNNNNNNNN to the i&e
+e&ause it 9ill make the i&e melt more %ui&kly for more eV&ient
&ooling$
11$ Some fruits &an +e NNNNNNNNNNNNNNNN in +oiling 9ater to remo/e their
skins$
14$ NNNNNNNNNNNNNNNN +utter has had the 9ater and milk solids remo/ed$
17$ To &on/ert the total yield of a formula NNNNNNNNNNNNN the ne9
desired yield +y the old yield to o+tain the &on/ersion fa&tor$ Then
multiply ea&h ingredient %uantity +y the &on/ersion fa&tor to o+tain the
ne9 %uantity$
ME0S3,EME;T !:;-E,S#:;S
20$ 4'4 g X NNNNN o@$ X NNNNN l+$
21$ 1 &up X NNNNN o@$ X NNNNN liters
22$ NNN &ups X 2 pts$ X NNNNN %ts$
28$ NNNN o@$ X 2$2 l+s$ X NNNNN k
24$ 1 T$ X NNNNN O$ o@$ X NNNNN ml
2'$ 1 o@$ XNNNNN g
ANSWER KEY
1$ +
2$ &
8$ d
4$ +
'$ 1<4 o@$
*$ 2$'
1$ 4 Y
4$ 44
7$ 11
10$ **Z
11$ /olume
12$ more
18$
straightens
14$ hot
1'$ toasted
1*$ 9ater
11$ +lan&hed
14$ !lariIed
17$ di/ide
20$ 1*<1
21$ 4<0$24
22$ 4<1
28$ 8'$2<1
24$ 0$'<1'
2'$ 24$8' or
80
87
40
CHAPTER 6
QUICK BREADS
CHAPTER OUTLINE
#$ !hemi&al 5ea/ening 0gents p$
144
0$ Baking Soda p$ 144
B$ Baking Po9der p$
144
!$ Baking 0mmonia p$
14'
6$ Pur&hasing and Storing p$
14'
##$ Mixing Methods p$ 14'
0$ Bis&uit Method p$
14*
B$ MuVn Method p$ 144
!$ !reaming Method p$
1'0
6$ Trou+leshooting MuVns and Bui&k Breads p$
1'2
!on&lusion p$ 1'2
1'2
0dditional Bui&k)Bread "ormulas p$
1'8
Griddle&akes p$
1*7
KEY TERMS
!hemi&al lea/ening agents
S&ones
Baking soda
Tunneling
Baking po9der
Single)a&ting +aking po9der
6ou+le)a&ting +aking po9der
!rum+
Make)up
Streusel
Bis&uit method
Griddle&akes
MuVn method
Pan&akes
!reaming method
Trimoline
SIDEBARS
6odern Science p. ($5
41
Bi&cuit& and Scone&: 4enealo-y p. ($'
Con#enience )roduct& p. (5(
TABLES
'.( @uick-Bread 6i,in- Techni1ue& p. ($5
'.% Trouble&hootin- Chart 3or 6u33in& and @uick Bread& p. (5%
FIGURES
*$1 Properly and #mproperly Mixed !orn MuVns
p$ 144
CHAPTER SUMMARY
This &hapter initiates the kit&hen &lassroom portion of En 'a#ing$ The
study of +aking +egins 9ith an introdu&tion to &hemi&al lea/ening Cpp$
144E14'D follo9ed +y a dis&ussion of the three primary mixing
methods used to make Bui&k BreadsL the Bis&uit Method Cpp$ 14*E
144D the MuVn Method Cpp$ 144E147D and the !reaming Method Cpp$
1'0E1'1D$ C?e expand on the &reaming method in !hapter 18 !akes
and #&ings and in !hapter 1' Tortes$D Ea&h method is follo9ed 9ith
step)+y)step pro&edural and make)up instru&tions illustrated 9ith a
+asi& formula$
The additional formulas se&tion Cp$ 1'8D +egins 9ith a formula for the
!ream S&ones illustrated in the &hapter)opening photograph$ ?hat
follo9s are additional formulas loosely grouped +y type$ Simple
/ariations throughout this &hapter &an +e used to tea&h students that
from a fe9 formulas many produ&ts &an +e &reated$ "or example most
of the muVn formulas in this &hapter 9ould +e e%ually good +aked into
small loaf &akes Aust as most of the tea &ake or loaf +read formulas are
appropriate for muVns$
!losely related to %ui&k +reads are pan&akes and &hemi&ally lea/ened
9a[es$ 0 short se&tion on Griddle&akes Cp$ 1*7D is in&luded 9ith the
additional formulas at the end of the &hapter$ Griddle&akes and &rSpes
in !hapter 12 &ould +e &om+ined in a unit on +reakfast items for
hospitality students$
42
0ssign indi/idual students to prepare one loaf of 5emon Tea Bread Cp$
1**D telling ea&h student to use a diFerent type of Oour +ut to prepare
the formula exa&tly as 9ritten$ "or example one student 9ill prepare
the formula 9ith &ake Oour another 9ith pastry Oour another 9ith all)
purpose Oour and another 9ith +read Oour$ 0ssem+le the Inished
produ&ts for the &lass to see and taste and ask them to determine
9hi&h type of Oour 9as used in ea&h &ake$ 0sk students to &omment on
the appearan&e and texture of ea&h &ake$
48
( Name two chemical leavening agents, and explain how they cause batters and doughs
to rise. .e&cribe the purpo&e o3 lea#enin- a-ent& in baked -ood&. +,plain why
bakin- &oda i& u&ed with an acid in baked -ood&
Heavening agents release gases that cause air poc#ets to be
created in ba#ed goods, ma#ing them rise and become lighter in
teture. 'a#ing soda ?sodium bicarbonate@ is an al#ali that, in the
presence of moisture, reacts !ith an acid to release carbon dioide
gas. Fhe gas is created as soon as it is mied. 'a#ing po!der is a
miture of sodium bicarbonate and one or more acids. /roducts
made !ith ba#ing po!der do not require the addition of an acid to
activate the chemical leavening. 7ouble-acting ba#ing po!der
releases gas on contact !ith moisture and !hen the product is
heating, ma#ing it easier to use.
% List three common methods used for mixing quick breads. What is the significance of
the type of fat used for each of these mixing methods?
'iscuit, muGn, and creaming- Fhe biscuit method requires solid
chilled fat to ma#e a )a#y product. Fhe muGn method uses liquid
fat ?oil or melted fat@ to produce a soft, tender or ca#eli#e teture.
Fhe creaming method uses softened ?room temperature@ fat to
produce a rich and ca#eli#e teture.
3 What is the most likely explanation for discolored and bitter-tasting biscuits? What is
the solution?
0mproperly mied batter or too much ba#ing soda used. Sift
chemicals !ith dry ingredients before miing and adIust formula to
reduce some of the ba#ing soda.
$ What happens when muffin batter has been overmixed?
2longated holes ?tunneling@ develop in the ba#ed muGn or quic#
bread. /roduct is tough !hen ba#ed.
5 Visit the Web sites for King Arthur Flour and White Lily Foods to learn more about
the varieties of flours and flavoring ingredients that are available for use in biscuits
and muffins. What is each of these companies famous for? How do the products of
these two regional flour manufacturers differ?
http://www.kingarthurflour.com
http://www.whitelily.com
44
4'
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hi&h of the follo9ing is ;:T a step in the pro&edure for preparing
%ui&k +reads 9ith the +is&uit methodK
aD !ut in the fat$
+D Mix only enough to &om+ine the ingredients$
&D ,oll out the dough +efore &utting$
dD ;one of the a+o/e$
2$ ?hi&h of the follo9ing produ&ts are made using the +is&uit methodK
aD #rish soda +read
+D !orn +read
&D Blue+erry muVns
dD S&ones
8$ ?hi&h of the follo9ing statements is ;:T true a+out %ui&k +readsK
aD Bui&k +reads are tender produ&ts 9ith a soft &rum+$
+D ?hen making most %ui&k +read formulas the Oour is
mixed in %ui&kly to minimi@e gluten de/elopment$
&D Bui&k +reads are %ui&kly made +e&ause they do not
re%uire
fermentation$
dD 0n a&id must +e added to all %ui&k +read formulas in
order to a&ti/ate the &hemi&al lea/enings used to make
them rise$
T,3E<"05SE
4$ #n Great Britain a +is&uit is 9hat 0meri&ans refer to as a &ookie or
&ra&ker$
'$ "or +est results use either +aking soda or +aking po9der to lea/en
%ui&k +reads +ut not a &om+ination of the t9o$
*$ Baking soda has +een used to lea/en +read for nearly 1'0 years$
1$ 6ou+le)a&ting +aking po9der re%uires the addition of an a&id to
initiate the release of gas$
4$ Bis&uits diFer from muVns +e&ause the dough is kneaded +rieOy
+efore forming and +aking$
7$ MuVn +atter should +e mixed +rieOyJ the +atter 9ill +e lumpy$
4*
"#55 #; T(E B50;.S
10$ NNNNNNNNNNNNNN re%uires an a&id to initiate the &hemi&al rea&tion that
lea/ens %ui&k +reads$
11$ Baking po9der is a +lend of NNNNNNNNNNNNN NNNNNNNNNNNNNNN and one
or more a&ids$
12$ #n the NNNNNNNNNNN method solid &hilled fats are used to &reate Oaky
dough$
18$ 0 soft &akelike texture is produ&ed 9hen %ui&k +reads are mixed
9ith li%uid fats the NNNNNNNNNN method$
14$ 3sing aCnD NNNNNNNN NNNNNNNNN ensures uniform)si@e muVns$
1'$ Elongated holes in muVns or %ui&k +reads &alled
NNNNNNNNNNNNNNNNN is &aused +y NNNNNNNNNNNNNNN the +atter +efore
+aking$
ANSWER KEY
(. c
%. d
3. d
$. T
5. *
'. T
2. *
0. T
7. T
(0. Bakin- &oda
((. &odium bicarbonate
(%. bi&cuit
(3. mu33in
($. portion &coop
(5. tunnelin-I
o#ermi,in-
41
CHAPTER 7
YEAST BREADS
CHAPTER OUTLINE
I. Cea&t p. (2$
. Type& o3 Cea&t p. (25
a. Compre&&ed Cea&t p. (2'
b. cti#e .ry Cea&t p. (2'
c. In&tant .ry Cea&t p. (2'
d. Sub&titutin- Cea&t& p. (2'
e. !atural Cea&t /ea#ener&Sourdou-h Starter p. (22
6akin- a !atural Starter p. (22
II. )roduction Sta-e& 3or Cea&t Bread& p. (22
. Sta-e (: Scalin- the In-redient& p. (20
a. 9btainin- the )roper .ou-h Temperature p. (20
B. Sta-e %: 6i,in- and ?neadin- the .ou-h p. (27
a. 6i,in- 6ethod& p. (00
(. Strai-ht .ou-h 6ethod p. (00
%. )re-*ermentation 6ethod& p. (00
Spon-e 6ethod p. (00
9ld .ou-h 6ethod p. (0(
Sourdou-h Starter 6ethod p. (0(
b. )er3ectin- ?neadin- p. (0(
utoly&e p. (0(
C. Sta-e 3: *ermentin- the .ou-h p. (0%
a. Controllin- *ermentation p. (03
In-redient& p. (03
.ou-h Temperature p. (03
>oom Temperature p. (03
.. Sta-e $: )unchin- .own the .ou-h p. (03
+. Sta-e 5: )ortionin- the .ou-h p. (03
*. Sta-e ': >oundin- the )ortion& p. (0$
4. Sta-e 2: 6ake-up: Shapin- the )ortion& p. (0$

H. Sta-e 0: )roo3in- the )roduct& p. (02
I. Sta-e 7: Bakin- the )roduct& p. (00
a. "a&he& p. (00
b. Scorin- and .ockin- p. (07
c. Steam in the 9#en p. (07
d. .eterminin- .onene&& p. (70
A. Sta-e (0: Coolin- and Storin- the *ini&hed )roduct& p. (70
###$ Pro&edures for Preparing Heast Breads p$
170
0$ Bualities of Bread p$
171
44
Conclu&ion p. (77
@ue&tion& 3or .i&cu&&ion p. (77
dditional Cea&t Bread *ormula& p. %00
Tender-Cru&ted Bread& p. %0$
Hard-Cru&ted Bread& p. %(3
6ulti-rain5 >ye and Sourdou-h Bread& p. %(0
Specialty Bread& p. %%$
KEY TERMS
Heast
"ermentation
ProoIng
Sourdough
Straight dough method
Sponge method
.neading
?indo9pane test
5e/ain
Bulk fermentation
;o)time dough
6ough &onditioner
,etardation
:/en spring
?ash
S&oring
Bagel
!lu+ roll
.aiser roll
!routons
"o&a&&ia
Banneton
Brotform
!ou&he
Proof +ox
SIDEBARS
The >i&e o3 Cea&t Bread& p. (25
Con#enience )roduct&
4uideline& 3or 4au-in- Bread .onene&& p. (70
rti&an Bread p. (72
Con#enience )roduct& p. (77
TABLES
2.( Temperature 3or Cea&t .e#elopment p. (25
2.% Cea&t Sub&titution& p. (2'
2.3 *ormula 3or dJu&tin- "ater Temperature 3or Cea&t Bread .ou-h p. (20
2.$ )an Si8e p. (0$
2.5 "a&he& 3or Cea&t )roduct& p. (00
2.' Trouble&hootin- Chart p. (70
47
FIGURES
1$1 The ?indo9pane Test p$
140
1$2 :/erproofed and 3nderproofed Bread p$
171
1$8$ Properly Proofed Bread p$
171
CHAPTER SUMMARY
This &hapter +egins a t9o)&hapter unit on yeast +read$ !hapter 1
introdu&es students to the primary &on&epts in yeast +read produ&tion
using lean +read dough formulas to illustrate the &on&epts$ The
theories and mixing methods des&ri+ed here apply to the formulas
dis&ussed in +oth !hapters 1 and 4$ The goal of this &hapter is to tea&h
students ho9 to 9ork 9ith &ommer&ial and natural yeast$ 0fter
studying this &hapter the students should kno9 the ten steps in the
produ&tion of yeast +read$ They should +e a+le to mix +read dough
using a num+er of mixing methods$ 0nd they should +e familiar 9ith a
9ide /ariety of +read types$
?e +egin +y introdu&ing students to natural and &ommer&ial yeast Cpp$
114E11*D$ ?hile the &on&ept of sourdough is usually &o/ered in
ad/an&ed material 9e in&lude dis&ussion of it early in the &hapter Cp$
111D$ This puts natural yeast in its proper &ontext although you may
9ish to &o/er the making of sourdough +read in its o9n unit$ ;ote
Ta+le 1$2 Heast Su+stitutions$ Students 9ill 9ant to refer to this &hart
9hen making yeast +reads espe&ially if only one type of yeast is
readily a/aila+le$
The produ&tion stages for yeast +read Cpp$ 111E170D form the
+a&k+one of this &hapter$ Ea&h of the ten steps in yeast +read making
are listed then des&ri+ed in detail$ 0 demonstration of the 9indo9pane
test Cp$ 140D &ould make a helpful in)&lass introdu&tion to proper
kneading te&hni%ues$ Some ad/an&ed &on&epts su&h as ho9 to o+tain
proper dough temperature and &ontrolling fermentation through
retardation are in&luded here$ Heast dough make)up te&hni%ues are
illustrated 9ith step)+y)step photos Cpp$ 144E141D that apply to a 9ide
/ariety of +read doughs$ Hou may 9ish to refer students +a&k to these
pages 9hen &o/ering the material in !hapter 4$
?e &on&lude the Irst se&tion of this &hapter 9ith pro&edural steps for
preparing yeast +read illustrated 9ith formulas made using three
diFerent mixing methods the straight dough method Cpp$ 170E171D
the sponge method Cpp$ 171E172D and the old dough method Cp$ 174D$
'0
Ea&h yeast dough formula in En 'a#ing in&ludes suggested
fermentation and prooIng times$ This information is intended as a
guideline +e&ause kit&hen &onditions /ary$ !hanging the %uantity of
yeast and yeast food the temperature of the 9ater used or the
fermentation and prooIng temperature &an a&&elerate or de&rease
these times as needed$ CBreads that ferment and proof in one step 9ill
not sho9 a prooIng time$D

0 fe9 9ords a+out the organi@ation of the 0dditional Heast Bread
"ormulas 9hi&h +egin on page 240$ The Irst formula is for the Turkish
Pide Bread featured in the &hapter opening photograph$ Three formulas
for preferments 9hi&h re%uire ad/an&e preparation follo9$ Then the
formulas are grouped a&&ording to +read typesL Tender)!rusted Bread
Cpp$ 204E212DL (ard)!rusted Breads Cpp$ 218E211DJ Multigrain ,ye and
Sourdough Breads Cpp$ 214E228DJ and Spe&ialty Breads Cpp$ 224E28'D$
"ormulas in any of these se&tions &ould +e taught as a separate unit$
"or +eginning students tender)&rusted +read formulas su&h as the Soft
Heast 6inner ,olls Cp$ 171D ?hite Sand9i&h Bread Cp$ 204D and Tender
Potato (er+ ,olls Cp$ 204D should produ&e relia+le results$ Spe&ialty
+reads may appeal to hospitality students$ Many useful make)up
te&hni%ues are illustrated 9ith indi/idual formulas +ut &an +e used for
any num+er of yeast doughs$ See Pullman 5oa/es Cp$ 20'D :nion ,ing
5oa/es Cp$ 214D PliR Breton Cp$ 221D or Bread Sti&ks Cp$ 22'D$ .eep
these in mind as you are assigning &lassroom formulas in this or
su+se%uent &hapters$
6is&ussion of artisan +read is of great interest to many students$ 0s
the term is +roadly deIned 9e address some %ualities that generally
des&ri+e artisan +read in the side+ar on p$ 171$ 6epending on the
e%uipment a/aila+le in your tea&hing kit&hen and the time allotted to
tea&h yeast)+read produ&tion most of the formulas in En 'a#ing &ould
+e prepared and +aked in a style deIned as Partisan$Q
1$ #n this small)group exer&ise students 9ill learn to e/aluate the
properties of diFerent Oours in the produ&tion of yeast dough$ 6i/ide
the students into groups to prepare a lean yeast dough using
diFerent types of Oour follo9ing the formula for "ren&h or #talian
Bread on page 21* in En 'a#ing$ C(al/e the formula$ #f time permits
the dough may +e mixed as 9ell as +aked for this experiment$D :ne
group should prepare a &ontrol +at&h of +read dough using +read
Oour as spe&iIed in the formula$ 6iFerent groups should prepare the
'1
formula using diFerent types of Oour in&luding &ake Oour pastry
Oour all)purpose Oour and high gluten Oour$ 0sk the students to
des&ri+e the dough produ&ed$ !omparisons should +e made as to
the softness or Irmness of the /arious doughs the ease of mixing
and the Inal dough texture$
2$ #n a related small)group exer&ise students 9ill learn the eFe&t of
%uantities of yeast in lean +read dough produ&ts$ 6i/ide the students
into groups to prepare a lean yeast dough using diFerent %uantities
of yeast follo9ing the formula for "ren&h or #talian Bread on page 21*
in En 'a#ing$ C(al/e the formula$ #f time permits the dough may +e
mixed as 9ell as +aked for this experiment$D :ne group should
prepare a &ontrol +at&h of +read dough using +read Oour as spe&iIed
in the formula$ 6iFerent groups should prepare the +read dough
using half dou+le and three)times the re%uired amount of yeast$ 0sk
the students to pla&e the dough in &lear &ontainers and mark the
le/el of the dough on the outside of ea&h &ontainer$ :/er a 70)
minute period at 80)minute inter/als the students should re&ord the
height of their dough on the outside of the dough &ontainer$ Bring
the &lass together at the end of t9o hours to &ompare and &ontrast
their results$ #f possi+le ha/e ea&h group +ake the +read produ&ts
and &ompare results$
1 Explain the differences among active dry yeast, instant dry yeast and compressed
yeast. Describe the correct procedures for working with these yeasts.
Compressed yeast is a blend of yeast cells and starch !ith a
moisture of JK percent. 0t is softened in t!ice its !eight of !arm
!ater before adding to bread dough. $ctive dry yeast is
compressed yeast from !hich almost all of the moisture has
been removed. 7ry yeast is rehydrated in lu#e!arm liquid before
being added to dry ingredients in bread dough. Hi#e active dry
yeast, instant yeast is compressed yeast from !hich almost all of
the moisture has been removed. "nli#e the other t!o yeasts,
instant yeast has been formulated so that it can be added
directly to the dry ingredients !ithout hydrating. ?0n some
instances, such as !hen a dough may be #neaded only brie)y,
instant yeast can be moistened for improved results.@
2 Explain the differences between a sponge and a sourdough starter. How is each of
these items used?
$ sourdough starter is a type of natural leavening made !ith
)our, !ater and yeast collected from air to !hich some
commercial yeast may be added. 0t is allo!ed to sit for L to 8>
'2
hours until the yeast is active and alive enough to leaven bread.
*hen no commercial yeast is added, this could ta#e several
days. Sourdough starter is used to add )avor to bread and to
leaven it slo!ly and naturally. $ sponge is the frst stage of
miing bread dough in !hich yeast, liquid and approimately
half of the )our in the formula is mied to ma#e a thic#, !et
dough. Fhe sponge rises until bubbly, then the remaining )our is
added and the bread is mied. $ sponge is used to add )avor to
breads made !ith heavy )our such as rye bread and to lighten
enriched bread dough.
3 Describe the straight dough mixing method, and give two examples of products
made with this procedure.
All of the ingredients are combined in a bowl and mixed, then kneaded until the
gluten structure is fully developed. The straight dough method is used to mix
many types of bread, including dinner rolls, loaf breads, pizza dough and bagels.
4 List the 10 production stages for yeast breads. Which of these production stages
would also apply to quick-bread production? Explain your answer.
Scaling, Mixing, Fermenting, /unching do!n, /ortioning,
1ounding, Make-up, /roofng, Baking, Cooling ?terms in bold
also apply to quic# breads@. Fhe terms that do not apply to quic#
breads are required because of the use of yeast and the
development of gluten.
5 /ocate a pro3e&&ional or-ani8ation 3or bread baker&. "hat &er#ice& are a#ailable
to it& member&K
$ns!ers !ill vary. Ergani&ations such as the 1etail 'a#er4s of
$merica have regional chapters.
' /ocate two 3ormula& each 3or typical *rench5 4erman and Italian yea&t bread&5
and determine whether they are made with the &trai-ht dou-h5 &pon-e or another
pre-3ermentation method.
$ns!ers !ill vary.
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hi&h of the follo9ing is ;:T a form of +aker2s yeastK
aD !ompressed yeast
+D Bre9er2s yeast
&D Sa&&haromyses &er/isiae
dD 0&ti/e dry yeast
'8
2$ #nstant dry yeast
aD &an +e added dire&tly to the dry ingredients$
+D is &ompressed yeast 9ith all of the moisture remo/ed$
&D is softened in t9i&e its 9eight of 9arm 9ater +efore
using$
dD has a shelf life of 2 to 8 9eeks 9hen refrigerated
8$ ?hi&h of the follo9ing is ;E-E, added to Oour and 9ater 9hen
making a natural sourdough starterK
aD Grapes
+D 0&ti/e dry yeast
&D 0pple peels
dD Salt
4$ #n the sponge mixing method
aD a pie&e of dough sa/ed from a pre/ious +at&h is added
to a ne9 +at&h of
dough +efore fermenting$
+D a natural sourdough starter is added to more Oour and
9ater to form a
dough 9hi&h is then fermented$
&D dough is mixed in t9o stagesL Irst yeast li%uid and half
of the Oour are &om+inedJ then after the mixture rises
more Oour is added to make the dough$
dD all of the ingredients are &om+ined and mixed into
dough +efore fermenting$
'$ Bakers test to see if dough is properly kneaded +y
aD +en&h resting the dough$
+D preparing a le/ain$
&D performing the 9indo9pane test$
dD prooIng the dough$
*$ To gi/e a dinner roll shine &olor and a soft &rust +rush it 9ith a
9ash made from NNNNNNNNNNNN +efore +aking$
aD 9ater
+D 9hole egg and milk
&D Oour
dD milk or &ream
1$ ?hi&h of the follo9ing fa&tors indi&ates that +read is properly
+akedK
aD The internal dough temperature rea&hes 170G" to 210G"$
+D Tapping the +ottom of the loaf produ&es a hollo9 sound$
&D The loaf has a uniform deep)+ro9n &olor$
dD 0ll of the a+o/e
'4
M0T!(#;G
4$ NNNNNN rounding aD sudden rise yeast +reads
experien&e 9hen Irst
+aked
7$ NNNNNN retardation +D slashing the surfa&e of +read
+efore +aking to
impro/e its appearan&e
10$ NNNNNN prooIng &D pla&ing dough in a &ool pla&e
+efore forming
11$ NNNNNN s&oring dD allo9ing formed dough to rise
immediately
+efore +aking
12$ NNNNNN o/en spring eD shaping dough into loose +alls +efore
shaping
''
T,3E<"05SE
18$ Breads are allo9ed to +en&h rest in order to make the shaping
pro&ess easier$
14$ ,etardation allo9s doughs to de/elop Oa/or o/er an extended
period of time$
1'$ "ermenting dough in a 9arm en/ironment 9ill slo9 yeast a&ti/ity$
1*$ 0 &lear li%uid on the surfa&e of a sourdough starter indi&ates that it
has +een &ontaminated and must +e dis&arded$
11$ En@ymes and +a&teria de/eloped in +read dough during +ulk
fermentation add Oa/or to the Inished +read$
14$ "ermentation takes pla&e 9hen yeast dough has +een formed and
is left to rise after shaping$
17$ ?hen yeast dough is made 9ithout salt it 9ill +e pale and +land
and it 9ill rise too rapidly$
"#55 #; T(E B50;.S
20$ NNNNNNNNNNNNNNN do9n the dough after it ferments en&ourages more
yeast a&ti/ity and relaxes the gluten$
21$ !oiled 9illo9 +askets kno9n as NNNNNNNNNNNNNNNN hold moist dough
for shaping +efore +aking$
22$ 0dding NNNNNN to the o/en helps lean yeast dough de/elop a &risp
&rust$
28$ ?hen the sides of a loaf of +read are &ra&ked and appear to ha/e
+urst open this indi&ates that the +read 9as NNNNNNNNNNNNNN$
24$ 0 dough that is too soft NNNNNNNNNNNNNNN and NNNNNNNNNNNNNNNN in the
o/en during +aking$
2'$ Pi@@a dough fo&a&&ia and pita +reads are &alled NNNNNNNNNNNNN
+e&ause of their thi&kness and shape$
'*
ANSWER KEY
(. b
%. a
3. d
$. c
5. c
'. b
2. d
0. e
7. c
(0. d
((. b
(%. a
(3. T
($. T
(5. *
('. *
(2. T
(0. *
(7. T
%0. )unchin-
%(. banneton or
brot3orm
%%. &team
%3. underproo3ed
%$. &pread&I3latten&
%5. 3latbread&
'1
CHAPTER 8
ENRICHED YEAST DOUGHS
CHAPTER OUTLINE
#$ Enri&hed Heast 6ough p$
284
0$ Mixing Enri&hed Heast 6oughs p$
287
B$ "orming Enri&hed Heast 6oughs p$
287
!$ ProoIng and Baking Enri&hed Heast 6ough
p$ 241
6$ !ooling "inishing and Storing Enri&hed Heast 6ough
Produ&ts p$ 241
##$ Pro&edures for Preparing Enri&hed Heast 6ough
p$ 241
0$ S9eet 6ough or Bun 6ough p$
248
B$ Brio&he p$
24'
###$ 6eep)"rying Enri&hed Heast 6ough and
Spe&ialty S9eet Goods p$
241
0$ "ats for 6eep)"rying S9eet 6ough p$
244
B$ !onsiderations ?hen 6eep)"rying Enri&hed S9eet Breads
p$ 244
!on&lusion p$ 2'1
2'1
0dditional Enri&hed Heast Bread "ormulas p$
2'2
KEY TERMS
Brio&he
Bun dough
Sponge method
!hallah
Brio&he
Ba+a
Sa/arin
.ugelhopf
Panettone
!on&has
!ouli+ia&
!ompound +utter
Slashing
6oughnuts
'4
!onditioned ,e&o/ery time
SIDEBARS
Con#enience )roduct& p. %5(
TABLES
0.( *ryer *at p. %$7
SAFETY ALERTS
Cookin- with Hot 9il p. %$0
CHAPTER SUMMARY
This &hapter &ompletes the se&tion on yeast +reads$ #t has +een
designed to +e taught as a separate unit from the pre&eding &hapter$ #t
is re&ommended that this &hapter +e taught follo9ing a +asi& yeast
dough unit$ 0fter studying this &hapter students should +e a+le to
deIne the spe&ial handling re%uirements for enri&hed yeast +reads$
.ey points &o/ered in&lude spe&ial prooIng re%uirements for enri&hed
+reads and the mixing method used spe&iI&ally for dough that is high
in fat and sugar$ 0dding fat on&e dough has +een de/eloped is
illustrated 9ith a /ersatile S9eet Bun 6ough formula Cp$ 244D$ This +un
dough &an +e used 9ith many of the make)up methods des&ri+ed later
in the &hapter$ This formula or the !hallah Cp$ 242D 9ould +e ideal to
tea&h if time is short$ The more &hallenging Brio&he +read is treated
separately Cpp$ 24'E24*D$
6eep)fat frying yeast dough for doughnuts and other s9eet goods is
introdu&ed here +ut &an +e taught as a separate unit$ The formulas for
(ush Puppies in !hapter * Cpage 1*'D and !hurros in !hapter 12 Cpage
424D along 9ith the re&ipes at the end of this &hapter help round out
a session of deep frying$
The 0dditional Enri&hed Heast 6ough "ormulas Cpp$ 2'2E218D are
grouped loosely +y type progressing from +asi& to more &omplex$ The
formulas for (ot !ross Buns Cpp$ 2**E2*1D Stollen Cp$ 2*4D and
Pannetone Cp$ 210D 9ould make a good unit on traditional holiday
+reads$ 0nd numerous +reads su&h as !on&has Cp$ 2'*D !ho&olate
!herry Ba+kas Cp$ 2''D Buark Stuten Cp$ 2*'D and Tiger Bread &ould
initiate an exploration of ethni& +reads$ The >um+o !innamon Buns and
Pe&an Sti&ky Buns may +e taught along 9ith the laminated yeast
dough in !hapter 7 in a spe&ial unit on +reakfast pastries assuming
'7
that students ha/e had an introdu&tion to yeast +read produ&tion$ :r a
unit on -iennoiserie &ould +e &reated using some of the formulas in
this &hapter su&h as Brio&he and ,um Ba+as 9ith the !roissant and
6anish dough dis&ussed in !hapter 7$
0ssign indi/idual students to design three +akeshop items +ased on
produ&ts in this &hapter of En 'a#ing that &ould +e ser/ed in a +akery
&afR$ 0sk the students to resear&h this topi& +y speaking to the
manager in a lo&al +akery a+out the s9eet yeast +reads popular in his
or her esta+lishment$ (a/e the students 9rite a+out and present their
Indings to the &lass for dis&ussion$
( .e&cribe the kind& o3 3lour u&ed to make enriched and &weet yea&t dou-h& &uch a&
brioche or challah. "hat characteri&tic& o3 3lour are important to con&ider when
makin- the&e dou-h&K
All-purpose, bread or high-gluten flours. Because the amount of fat and sweeteners
is high in these breads, higher protein flour is needed. Fats coat the dough and
inhibit gluten formation. These can be heay doughs, re!uiring a stronger gluten
network to support them.
% .i&cu&& the mi,in- method& u&ed to make enriched and &weet dou-h&.
"traight dough, enriched dough or sponge method. #hen the percentage of fat and
sugar is not that great, the straight dough or enriched dough methods are used. The
sponge method is used in dough such as brioche or "weet Bun $ough so that gluten
deelops before the fat coats the flour.
3 "hat e33ect will u&in- 3irm butter ha#e on the mi,in- o3 enriched yea&t dou-h& &uch
a& briocheK
%old butter would not incorporate into the dough during kneading.
$ "hat i&&ue& doe& the baker 3ace when makin- brioche or other enriched &weet yea&t
dou-h& in a hot and humid climateK .i&cu&& techni1ue& that the baker can employ
under &uch workin- condition&.
These fragile doughs should not oerproof or they can collapse. &roofing in hot
humid climates should be done in a cool enironment such as a retarder or
refrigerator.
5 .i&cu&& the principle& o3 deep-3ryin- enriched dou-h. "hat are the mo&t important
con&ideration& when 3ryin- dou-hnut&K
The dough should not be oerly rich to preent e'cessie browning when cooking in
the fat. &roof the dough at somewhat cooler temperatures to retain firmness. "elect
*0
the proper type of fat for frying and do not use fat in which strongly flaored foods
such as fish hae been fried. (eat the fat to =<KMF and =LKMF ?8<:MC and
8N:MC@, hot enough to seal the dough to prevent grease from being
absorbed but no so hot that the dough burns before it coo#s
through.
' =&in- the Internet5 re&earch the hi&tory o3 one o3 the traditional bread& di&cu&&ed in
thi& chapter5 &uch a& baba5 ku-elhop3 or &a#arin. "hat are the uni1ue characteri&tic&
o3 the &pecialty bread you ha#e &electedK
Baba and "aarin
#hat)s %ooking America
http://whatscookingamerica.net/(istory/%akes/Baba%ake.htm
'eignet
Caf, du 3onde, Ne! Erleans
http-55!!!.cafedumonde.com5beignet.html
.ugelhopf
(uglhupf 'a#ery
http-55!!!.guglhupf.com5company5guglhupfBstory.html
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ To de/elop the gluten 9hen mixing +rio&he
aD fat is added after the dough is fully kneaded$
+D eggs and fat are added after the dough is fully kneaded$
&D all the ingredients are at room temperature and the
dough is mixed to a
higher dough temperature$
dD the dough is fermented in the refrigerator$
2$ ?hi&h of the follo9ing is made from an enri&hed yeast doughK
aD (am+urger +uns
+D .aiser rolls
&D ,um +a+as
dD Multigrain rye +read
8$ Enri&hed yeast dough
aD re%uires longer kneading than lean yeast dough$
+D is kneaded for a shorter period of time than lean yeast
dough$
&D re%uires lo9)protein Oour$
*1
dD +eneIts from a short fermentation in a 9arm
en/ironment$
4$ Enri&hed +reads may &ontain more yeast than lean dough formulas
aD to speed fermentation$
+D to &ompensate for their high sugar &ontent 9hi&h &an
a&tually inhi+it
yeast a&ti/ity$
&D +e&ause these +reads are often made 9ith +read Oour$
dD +e&ause of the milk in the dough$
'$ ?hi&h of the follo9ing statements &orre&tly des&ri+es the diFeren&e
+et9een +rio&he dough and &hallahK
aD 0 larger per&entage of eggs are used in +rio&he$
+D Brio&he is +aked in a pan$
&D The fat is added to +rio&he dough after it has +een
kneaded
dD 0ll of the a+o/e$
*$ ?hi&h of the follo9ing is ;:T trueK
aD S9eet dough or +un dough &ontains fe9er eggs than
&hallah$
+D Bun dough has less fat than +rio&he$
&D S9eet dough or +un dough is s9eeter and ri&her than
dinner rolls$
dD S9eet +un dough takes its name from the thi&k sugar
gla@e +rushed o/er these +reads after +aking$
1$ .ugelhopf is
aD a ri&h yeast +read that is Illed 9ith &andied fruit and
nuts 9rapped
around an almond Illing$
+D a yeast +un de&orated 9ith a &ross made from dough$
&D a light +uttery yeast +read studded 9ith fruits a
spe&ialty of Germany$
dD &innamon) and +utter)Illed s9eet dough formed into
spiral)shaped
pastries$
T,3E<"05SE
4$ 0 long fermentation at room temperature helps enri&hed +read
dough de/elop its Oa/or$
*2
7$ 0ll enri&hed +read formulas &ontain a high per&entage of +oth sugar
and fat$
10$ To keep dough soft so that it expands during prooIng egg 9ash
+rio&he dough +efore prooIng and +aking$
11$ To ensure that it rises to its fullest height +rio&he dough should +e
formed and +aked as soon as it is mixed$
12$ #t is not ne&essary to use the 9indo9pane test to determine 9hen
enri&hed yeast dough is properly kneaded$
18$ Enri&hed +read formulas +ake into +reads 9ith a soft &rust and
&oarse &rum+$
14$ 0 num+er of enri&hed yeast dough formulas su&h as +rio&he and
s9eet +un dough &an +e used to make pe&an sti&ky +uns or similar
+reakfast pastries$
"#55 #; T(E B50;.
1'$ Barley malt and honey &ontain +eneI&ial NNNNNNNNNNNNNN 9hi&h aid
fermentation 9ithout o/erly feeding the yeast$
1*$ ProoIng enri&hed dough a+o/e NNNNNNNN &an melt the +utter and
damage the dough$
11$ Brio&he dough is mixed using aCnD NNNNNNN NNNNNNNNN mixing method$
14$ NNNNNNNNNNNNNN is a ,ussian dish in 9hi&h a sa/ory mixture of salmon
and ri&e is 9rapped in NNNNNNNNNNNNN dough then +aked$
17$ Enri&hed yeast dough is often NNNNNNNN to maintain the shape of the
loaf during +aking$
20$ NNNNNNNNN are s9eet shell)shaped rolls &oated 9ith &olored sugar
popular in Mexi&o$
ANSWER KEY
(. a
%. c
3. a
$. b
5. d
'. d
2. c
0. *
7. *
(0. T
((. *
(%. *
*8
(3. *
($. T
(5. en8yme&
('. 05D*
(2. two-&ta-e
(0. CoulibiacIbrioche
(7. braided
%0. Concha&
*4
CHAPTER 9
LAMINATED DOUGHS
CHAPTER OUTLINE
#$ Preparing 5aminated 6ough p$
21*
0$ Preparing the 6ough for 5aminated Produ&ts p$
21*
B$ Sele&ting and Preparing the "ats for 5amination
p$ 211
!$ En&losing the "at into the Base 6ough p$
211
6$ "lattening ,olling and "olding the 6ough to 6e/elop
the Proper 5ayers p$
211
E$ ,olling)in 5aminated 6ough p$ 214
"$ Shaping 5aminated 6ough for Baking p$
217
##$ PuF Pastry p$
240
0$ Shaping PuF Pastry p$ 248
###$ Heast),aised 5aminated 6ough p$
24*
0$ Produ&tion Stages for Heast),aised ,olled)in 6oughs
p$ 241
a$ Stage 1L S&aling the #ngredients p$
241
+$ Stage 2L Mixing and .neading the 6ough p$
241
&$ Stage 8L "ermenting the 6ough p$
244
d$ Stage 4L Preparing the ,oll)in "at p$
244
e$ Stage 'L 5aminating the "at in the 6ough p$
244
f$ Stage *L Make)3pL Portioning the 6ough p$
244
g$ Stage 1L "illing the 6ough p$
244
h$ Stage 4L ProoIng the Produ&ts p$
244
*'
i$ Stage 7L Baking the Produ&ts p$
247
A$ Stage 10L Gla@ing !ooling and Storing p$
247
B$ Shaping !roissants p$ 271
!$ 6anish Pastry p$ 272
6$ "orming and "illing 6anish Pastries p$
274
a$ "illings for 6anish Pastries p$
271
Conclusion p. 301
Questions for Discussion p. 301
Additional Laminated Dough Formulas p. 302
**
KEY TERMS
Feuilletage
Puff pastry
Pte feuillete
Dtrempe
Bouches
Vol-au-vents
Rolled-in dough
Croissants
Danish pastry
,oll)in
Three fold
6ou+le +ook fold
5aminated dough
Single +ook fold
Turns
,ognures
"euilletRes
"rangipane
-iennoiserie
SIDEBARS
The Cultured Croi&&ant p. %07
Con#enience )roduct& p. 30(
TABLES
7.( Trouble&hootin- Chart 3or >olled-in .ou-h p. 300
SAFETY ALERTS
+1uipment Sa3ety p. %27
CHAPTER SUMMARY
PuF pastry and yeasted laminated doughs are grouped together here
+e&ause they share the same roll)in te&hni%ues 9hi&h are diV&ult to
master and re%uire mu&h pra&ti&e to perfe&t$ 6epending on your
program the material in this &hapter &an +e taught in se/eral 9ays$
PuF pastry &an +e taught in &om+ination 9ith pastry making in !hapter
12$ !roissant and 6anish pastries &an +e &om+ined 9ith the material
in !hapter 4 for a unit on enri&hed yeast +reads$ :r &roissant and
6anish pastries &an +e presented to those students already familiar
9ith yeast +read produ&tion in a separate unit$
This &hapter +egins 9ith puF pastry and a dis&ussion of the /arious
methods for in&orporating fat$ More than one pro&edure for rolling and
folding is dis&ussed in these pages$ #nforming the students of this at
the outset should a/oid &onfusion$ .it&hen demos &an in&lude the
methods 9ith 9hi&h you are most familiar$ The step)+y)step
photographs Cp$ 217D illustrate +oth the single and dou+le +ook folds$
"or s&hools 9ith sheeters use these photographs in the &lassroom to
*1
dis&uss ho9 to operate your model +efore going into the kit&hen$
Se/eral &ommon methods for shaping puF pastry Cpp$ 244E24*D &an
also +e applied to 6anish dough$ Students should +e referred to these
pages 9hen they are shaping 6anish dough$
Making &roissant and 6anish dough Cpp$ 241E800D fo&uses Irst on the
produ&tion stages for making this type of yeast +read$ The ten stages
for preparing yeasted laminated dough e&ho the pro&edures for
preparing other yeast +read$ To reinfor&e their &omprehension
students should +e en&ouraged to &ompare these produ&tion stages to
those used 9hen making other types of yeast +read$ 0 &roissant
formula Cpp$ 270E271D is used to illustrate the pro&edure for making
yeasted laminated dough$ The 6anish Pastry 6ough Cpp$ 278E274D
&ould easily +e used instead$ 0 group of Illings &ommonly used for
these produ&ts &on&ludes the &hapter +ut some of the Illings in
!hapter 14 also a&&ompany this material$ 0dditional laminated dough
formulas Cpp$ 802E818D are grouped +y type progressing from simple
to &omplex 9ithin ea&h &ategory$ Be&ause of the Oexi+ility of +asi&
preparations any puF pastry &roissant or 6anish dough formula &an
+e used for most of the Inished pastries su&h as the !ream)"illed
;apoleons Cp$ 80'D or the !ustard !herry ,oll Cp$ 810D$
0ssign pairs of students to resear&h the pastry traditions of one of
the follo9ing &ountriesL 0ustria Belgium !anada England "ran&e
Germany #reland #taly Mexi&o or S&andina/ia$ 0sk them to look at
ho9 laminated doughs are used in that &ountry$ 0sk the students to
prepare a report presenting their Indings to the &lass for further
dis&ussion$

1. Briefly describe the procedure for making a rolled-in dough, and give two
examples of products made from rolled-in doughs.
Puff pastrya firm dough (dtrempe) is prepared from flour, water, salt and a
small amount of fat; dough is chilled overnight, then flattened into a rectangle of
even thickness; a block of butter is wrapped in the flattened dough; the dough is
rolled out a number of times; each time the dough is folded to produce many
layers using the single or double book fold. Vol au vents, feuilletes, cream horns,
palmiers and napoleon pastries are made from this dough.
Yeasted laminated dougha dough is made from flour, salt, milk or water,
sugar and yeast; after the dough ferments, it is chilled, then flattened into a
rectangle of even thickness; a block of butter is wrapped in the flattened dough;
the dough is rolled out a number of times; each time the dough is folded to
*4
produce many layers using the single or double book fold. Croissants, Danish,
bear claws and other filled pastries are made from this dough.
2. Name the leaveners used in laminated dough.
Puff pastryleavened by steam from fat trapped between layers and moisture in
the dough
Croissant and Danish doughleavened by yeast and by steam from fat trapped
between layers and moisture in the dough
3. Describe the effect that docking has on puff pastry and why this technique would
be used.
Docking makes sheets of puff pastry rise evenly and is used to make even layers
for napoleon and other layered pastries.
4. What can happen if croissants and Danish pastries are proofed at high
temperatures?
Butter will leak out of the layers; dough will not rise properly; products will lack
volume and be tough and greasy.
TEST BANK QUESTIONS
M35T#P5E !(:#!E
1$ ?hi&h of the follo9ing items is ;:T usually prepared 9ith puF
pastryK
aD Palmiers
+D Beef ?ellington
&D ;apoleons
dD !heese 6anish
2$ The "ren&h expression that des&ri+es +oth puF pastry and the
pro&ess for making it is
aD dRtrempe$
+D lamination$
&D mille feuille$
dD feuilletage$
8$ ?hi&h of the follo9ing pro&edures 9ill keep puF pastry from
shrinking during +akingK
aD ?ith ea&h turn roll it in one dire&tion only$
+D .eep the edges of the pastry s%uare as you roll$
&D 0llo9 the dough to &ome to room temperature +efore
rolling$
dD .eep dough refrigerated +et9een turns$
*7
4$ ?hat is the diFeren&e +et9een puF pastry and &roissant doughK
aD PuF pastry &ontains yeast and &roissant dough does not$
+D !roissant dough &ontains yeast and puF pastry does
not$
&D PuF pastry is made using higher protein Oour than
&roissant dough$
dD !roissant dough +akes into more layers than puF pastry$
'$ ?hat laminating pro&edure is des&ri+ed +y the follo9ing instru&tionK
Fold the dough in thirds li#e a business letter.
aD 6ou+le +ook fold
+D "our fold
&D Turning
dD Single +ook fold
*$ ?hen making laminated dough 9hat &an +e done to help the dough
and fat layers remain separateK
aD !hill the dough +et9een turns$
+D 6ust the 9ork+en&h generously 9ith Oour 9hen rolling
and laminating
the dough$
&D 3se +utter instead of shortening in the formula$
dD Blend Oour into the +utter or other roll)in fat$
1$ ?hi&h of the follo9ing is a shape into 9hi&h puF pastry is formedK
aD Bou&hRes
+D -ol)au)/ents
&D "euilletRes
dD 0ny of the a+o/e
4$ "rangipane is made from
aD puF pastry &oated 9ith granulated sugar folded into
logs and &ut into fan shapes$
+D layers of +aked puF pastry and pastry &ream$
&D a mixture of ground almonds sugar and Oa/oring$
dD a mixture of Oour +utter sugar and &innamon$
7$ Enri&hed laminated yeast dough
aD is lea/ened +y the steam from the melting fat and
moisture in the dough$
+D re%uires prooIng +efore +aking$
&D +eneIts from a long fermentation in a 9arm
en/ironment$
dD starts 9ith a Irm dough made from Oour salt +utter
and 9ater$
10
T,3E<"05SE
10$ !roissant and 6anish doughs are kneaded for a shorter time than
other yeast doughs +e&ause the rolling and folding pro&ess de/elops
the gluten$
11$ ?hen making puF pastry the roll)in fat should +e the same
temperature and &onsisten&y as the dough$
12$ !oating the top and sides of portioned puF pastry 9ith egg 9ash
+efore +aking ensures that it 9ill de/elop a dark shiny surfa&e$
18$ !roissant and 6anish doughs diFer from other enri&hed yeast
doughs +e&ause they are Oattened then &utJ they are not rounded and
rolled$
14$ The sponge method is used to make &roissant and 6anish dough$
1'$ "or the +est taste &roissant dough should +e fermented o/ernight
under refrigeration +efore forming and +aking$
1*$ To s9eeten the &rust 9ithout softening it after +aking +rush
6anish pastries 9ith sugar syrup 9hile they are still 9arm$
11$ #n order to pre/ent laminated dough from tearing during rolling
use lo9)protein Oour in the formula and let the dough rest for a longer
period of time +et9een turns$
14$ Be&ause of the high per&entage of fat and sugar 6anish and
&roissant doughs are often made using +read Oour$
17$ ,esting 6anish dough at room temperature +et9een turns allo9s
the gluten to relax making the dough easier to roll$
"#55 #; T(E B50;.S
20$ #n order to make puF pastry a Irm dough &alled aCnD
NNNNNNNNNNNNNNNNN is mixed using Oour 9ater salt and some fat$
21$ The main &hara&teristi& of puF pastry is its NNNNNNNNNNNNNNNN$
22$ 0 less Oaky type of puF pastry 9hi&h does not re%uire extensi/e
rolling and folding is kno9n as NNNNNNNNNNNN pastry$
11
28$ NNNNNNNNNNN NNNNNNNNNNNNNN are strips of puF pastry 9rapped around
a &oni&al mold then +aked and Illed$
24$ 0 sheeter is a me&hani&al de/i&e used to NNNNNNNNNNNNNNN and
NNNNNNNNNNNNNNN puF pastry and other doughs$
2'$ NNNNNNNNNNN are s&raps of puF pastry that &an +e re9orked and
rolled to make items for 9hi&h rise is less important than Oa/or and
Oakiness$
2*$ 6anish pastry that is greasy and la&ks Oakiness 9as proofed at too
NNNNNNNNNNN Chigh<lo9D a temperature$
ANSWER KEY
(. d
%. d
3. b
$. b
5. d
'. a
2. d
0. c
7. b
(0. T
((. T
(%. *
(3. T
($. *
(5. T
('. T
(2. *
(0. T
(7. *
%0. dLtrempe
%(. 3lakine&&
%%. blit8
%3. Cream horn&
%$. 3lattenIroll out
%5. >o-nure&
%'. hi-h
12
CHAPTER !
COOKIES AND BRO"NIES
CHAPTER OUTLINE
#$ !ookies p$ 81*
0$ Mixing Methods p$
81*
B$ Make)3p Methods p$
814
a$ 6rop !ookies p$ 814
+$ #&e+ox !ookies p$
814
&$ Bar !ookies p$ 817
d$ Sheet !ookies p$ 817
e$ !ut):ut !ookies p$
817
f$ Pressed !ookies p$
820
g$ ,olled or Molded !ookies p$ 820
h$ ?afer !ookies p$ 820
!$ Panning and Baking p$ 820
6$ !ookie "ormula Balan&e p$
821
a$ !rispness p$
821
+$ Softness and !he9iness p$
821
&$ Spread p$ 822
E$ "inishing p$ 822
6$ Storing p$ 824
## Bro9nies p$ 824
0$ Mixing Methods p$
824
B$ "la/oring Bro9nies p$ 82'
a$ Te&hni%ues for "la/oring Bro9nies p$
82'
!$ Storing p$ 82*
!on&lusion p$ 82*
82*
0dditional !ookie and Bro9nie "ormulas p$
821
18
KEY TERMS
!ookies
6rop
#&e+ox
Bar
Sheet &ookie
!ut)out
,olled
Pressed
?afer
Tuiles
Sten&il +atter
!ookie press
Sprit@
(ume&tants
!rispness
Spread
Bis&otti
6ul&e de le&he
Tempering
SIDEBARS
The Story Behind the Chip p. 3(7
Con#enience )roduct& p. 3%'
TABLES
(0.( Cookie Te,ture& p. 3%(
(0.% Trouble&hootin- Chart 3or Cookie& p. 3%3
CHAPTER SUMMARY
The emphasis of this &hapter is tea&hing proper mixing and make)up
methods for &ookie and +ro9nie produ&tion$ 3sing proper produ&tion
te&hni%ues to produ&e &onsistent results are stressed$ Most &ookie
doughs are mixed using the &reaming method 9hi&h is illustrated at
the +eginning of the &hapter Cp$ 811D$ Then &ookies are &ategori@ed
a&&ording to the make)up methods used on&e the dough has +een
prepared$ Ta+le 10$1 !ookie Textures Cp$ 821D addresses 9ays to
&hange the texture and appearan&e of &ookies$ Ta+le 10$2
Trou+leshooting !hart for !ookies Cp$ 828D lists the numerous
&hallenges students fa&e 9hen mixing and +aking &ookies 9ith
guidan&e on ho9 to address them$ ?hen students understand ho9
ingredients mixing make)up and +aking aFe&t the texture and
appearan&e of &ookies their +aking skills should impro/e$ The &hapter
ends 9ith +ro9nies 9hi&h may +e taught in a separate unit on &ake
making$ Bro9nies are featured here Cpp$ 824E82*D +e&ause &he9y
+ars are &ommon in &ookie assortments$
0dditional &ookie and +ro9nie formulas Cpp$ 821E8*8D are grouped
a&&ording to make)up method$ ?ithin ea&h se&tion the formulas
14
pro&eed from +asi& to more &omplex$ 0 formula for +is&otti 9ith se/eral
/ariations appears on page 8'1$ "ormulas for 9afer &ookies
!he&ker+oard !ookies Cp$ 882D and some pressed &ookies &an +e used
along 9ith the material in !hapter 14 for a unit on petits fours$ 0nd the
Tulipe !ookie formula Cp$ 8'*D is useful 9hen students are studying and
designing plated desserts in !hapter 20$
1$ #n this small)group exer&ise students 9ill experiment 9ith the
eFe&t of &hemi&al lea/ening in &ookie produ&tion$ 6i/ide the
students into four groups to prepare sugar &ookies using diFerent
ingredients$ C(a/e students prepare a half +at&h of Sugar !ookies p$
844D$ The Irst group of students 9ill prepare the &ontrol +at&h using
the formula as printed in the +ook$ The se&ond group of students 9ill
prepare the &ookies 9ithout +aking po9der$ The third group 9ill
prepare the &ookies 9ith t9i&e as mu&h +aking po9der$ The fourth
group of students 9ill prepare the formula using +aking soda in pla&e
of the +aking po9der$
(a/e ea&h group roll the dough to the same thi&kness and use the
same &ookie &utter$ 0ssem+le the Inished &ookies for the &lass to
taste and see$ 6is&uss the &olor spread height taste and
appearan&e diFeren&es among the four +at&hes of &ookies$ The
same experiment may +e done su+stituting the type and amount of
fat used in the formula su+stituting /egeta+le shortening for the
+utter for example$
2$ #n a related exer&ise students 9ill experiment 9ith the eFe&t of
&reaming on &ookie spread and texture$ 3sing the formula for
!ho&olate !hip !ookies Cp$ 811D or the formula for Sugar !ookies Cp$
844D instru&t one group of students to prepare the &ookies using
softened +utter +ut &reaming for 2 minutes only$ 0 se&ond group of
students should prepare the &ookies as des&ri+ed in the formula$ 0
third group of students should prepare the &ookies using softened
+utter and &reaming for 10 minutes$ 0fter +aking dis&uss the spread
height taste and appearan&e diFeren&es among the three +at&hes of
&ookies$
1. Discuss the effect that changing ingredients has on cookie products. What
results can you expect when cake flour is used as opposed to all-purpose flour
in an icebox cookie, for example?
1'
0ngredients play a role in the spread and teture of coo#ies.
/o!dered sugar increases spread% granulated sugar decreases
spread. 3ore chemical leavening increases spread. Ho!er
protein )ours produce more spread in coo#ies. "sing liquid
s!eeteners produces a softer coo#ie. $n icebo coo#ie
prepared !ith ca#e )our may spread more and be more crisp
and less tender than the same formula made !ith all-purpose
or pastry )our.
2$ 6es&ri+e the diFerent eFe&t &reaming 9ill ha/e on &ookie
dough after it is +aked$
Evercreaming increases spread. Coo#ie !ill be larger, )atter
and crisper if the batter is overcreamed.
8$ 6es&ri+e three garnishing te&hni%ues for i&e+ox &ookies +efore
and after +aking$
1oll log of dough in sugar or nuts before slicing and ba#ing%
brush tops of unba#ed coo#ies !ith egg !ash for shine%
sprin#le surface of coo#ies !ith crystal sugar or chopped nuts
before ba#ing% sand!ich fnished coo#ies together !ith
buttercream or lemon curd
4$ ?hat are the proper &ooling methods for /arious types of
&ookiesK (o9 does proper &ooling aFe&t the %ualities and
&hara&teristi&s of these diFerent types of &ookiesK
3ost coo#ies are removed from their pans, then cooled on
rac#s to preserve their crisp teture and to prevent carryover
coo#ing from burning them. For softer coo#ies, cool them on
pans, then !rap them !hile still !arm. *afer coo#ies must be
removed from pans and formed !hile still hot.
'$ 6esign a &ookie plate to +e in&luded on a restaurant dessert
menu$ #n&lude at least I/e diFerent &ookies and explain the
reasoning +ehind your sele&tion$
$ns!ers !ill vary.
TEST BANK QUESTIONS
6=/TI)/+ CH9IC+
(. To make uni3ormly &haped drop cookie&
a; roll the dou-h between moi&tened hand& be3ore bakin-.
b; 3latten the dou-h with the tine& o3 a 3ork dipped in &u-ar.
c; 3orm the dou-h u&in- a table&poon.
d; portion the dou-h u&in- a round bi&cuit cutter.
%. Sprit8 cookie& are 3ormed u&in- a
a; cookie pre&&.
1*
b; &tencil.
c; rollin- pin.
d; bi&cuit cutter.
3. Cookie& made with low-protein 3lour and -ranulated &u-ar baked on a -rea&ed bakin-
&heet will be
a; &o3t.
b; &pread out and thin.
c; chewy.
d; cri&p.
$. In order to make a batch o3 &o3t mola&&e& cookie&
a; add bakin- powder to the 3ormula.
b; wrap the tray o3 cookie& while it i& &till warm.
c; u&e powdered &u-ar in the 3ormula.
d; bake the cookie& at a &li-htly lower temperature than that called 3or in
the 3ormula.
5. "hich o3 the 3ollowin- make-up method& i& u&ed to make &u-ar cookie&K
a; Sprit8
b; Cut-out
c; .rop
d; "a3er
'. "hich o3 the 3ollowin- tool& i& u&ed to portion rolled cookie&K
a; Cookie cutter
b; )a&try wheel
c; )arin- kni3e
d; ll o3 the abo#e
2. =&in- a hi-h percenta-e o3 butter to 3lour and not too many e--& produce& aBn;
MMMMMMMMMMMMM brownie.
a; 3ud-y
b; cakelike
c; cri&p
d; 3laky
0. "hich o3 the 3ollowin- cookie& are !9T made 3rom &tencil batterK
a; "a3er cookie&
b; >u&&ian Ci-arette&
c; /acy )ecan Cookie&
d; >u-elach
7. To decrea&e &pread in a cookie
a; add more bakin- powder or bakin- &oda to the 3ormula.
b; u&e lower protein 3lour.
11
c; u&e powdered &u-ar in the 3ormula.
d; bake cookie& on a well--rea&ed bakin- &heet.
T>=+I*/S+
(0. Becau&e cookie& contain a lar-er 1uantity o3 3at than mo&t other bake&hop item&5
o#ermi,in- i& not u&ually o3 concern.
((. portion &coop i& recommended when portionin- dou-h 3or icebo, cookie&.
(%. *oldin- nut& and chip& into cookie dou-h by hand on low &peed in a mi,er pre#ent&
-luten 3rom de#elopin-.
(3. To retain a moi&t con&i&tency5 brownie& are baked until the batter i& &et but not dry.
($. *or the be&t re&ult& when makin- ci-arette cookie&5 wrap the cooled wa3er& around a
narrow dowel.
(5. Brownie& are u&ually mi,ed u&in- the &ame procedure& a& 3or hi-h-3at cake&.
*I// I! TH+ B/!?S
('. Bi&cotti5 cookie& o3 Italian ori-in5 are MMMMMMMMMM MMMMMMMMMMMMM be3ore &er#in-.
(2. .elicate wa3er cookie& are made 3rom MMMMMMMMMMMMMM batter.
(0. In bakin-5 li1uid &u-ar 3unction& a& aBn; MMMMMMMMMMMM5 ab&orbin- water to produce
aBn; MMMMMMMMMMMM cookie.
(7. Chocolate chip cookie& baked at too hi-h temperature& will MMMMMMMMMMM their &hape
durin- bakin-.
%0. MMMMMMM MMMMMMM or MMMMMMMMMMMMMMM cookie& are made 3rom a 3irm dou-h
3lattened into a &heet be3ore portionin-.
%(. Icebo, cookie& are characteri8ed by a thin5 MMMMMMMMMMMMM te,ture.
ANSWER KEY
(. a
%. a
3. b
$. b
5. b
'. d
2. a
0. d
7. c
(0. *
14
((. *
(%. T
(3. T
($. *
(5. T
('. twice baked
(2. tulipe or tuile
(0. humectantN &o3ter
(7. keep or retain
%0. Cut-outIrolled
%(. cri&p
17

40

Study Guide Chapters 2-10

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Study Guide Chapters 2-10

Uploaded by

Copyright:

Available Formats

Professional Baking Study Guide for the Mid Term

You might also like