foods3

7/30/2019 foods3

1/60

Classification of Buffet Meals

Plate Buffet Tray Buffet

Sit down Buffet

7/30/2019 foods3

2/60

Fundamentals of Baking and Cake Decorating

Baking Ingredients

Flour: provides the structure for the product.

The gluten, or protein, in flour, combines to

form a web that traps air bubbles and sets.

Starch in flour sets as it heats to add to andsupport the structure.

It is very important to use the

right kind of flour when

baking as each has a

specific purpose.

7/30/2019 foods3

3/60

Determining appropriate development of gluten (protein)

Mixing the dough largely determines the finaloutcome of bread. To know whether the dough is

well mixed and the gluten (protein) is developed,

pull out a handful of dough from the mixer. Gently,stretch the dough between two hands to make a

translucent film. A smooth translucent film

indicates that the dough is properly mixed. If the

film is cloudy or the dough tears on pulling, it

needs to be mixed more. If the dough is very slack

and fluid, the dough has been over mixed.

7/30/2019 foods3

4/60

Types of flour and their uses

High grade or strong flour: called

Bakers Flour is made from semi-hard wheatand has a medium to high protein content. Itis used for making bread.

Standard or plain flour: called soft flour, ismade from soft wheat varieties and has a lowprotein content; used for making cakes and

biscuits as it gives the baked product a tendertexture; have a P.H. of around 5.2 which isslightly acid; the acidity helps to mellow orsoften the gluten.

7/30/2019 foods3

5/60

Whole meal flour contains all parts of the wheat

grain; used in various baked products, including

cakes, biscuits, slices, scones and muffins.

Pastry flour has a high protein content

and should be very white and free of any branparticles to ensure a good pastry product.

Self-raising flour is made by combining flour

with baking powder or a similar chemical aeratingagent. These are sifted together many times until

they are thoroughly combined and the baking

powder is evenly distributed through the flour.

7/30/2019 foods3

6/60

Liquid: water or milk

Liquid helps carry flavorings throughout the

product, forms gluten bonds, and reacts withthe starch in the protein for a strong but light

structure. Liquids also act as steam during

baking, acting as a leavening agent andcontributing to the tenderness of the product.

7/30/2019 foods3

7/60

Sugar: adds sweetness, as well as contributing

to the product's browning. Sugar tenderizes a

cake by preventing the gluten from forming.

Sugar also holds moisture in the finished

product. Sugar crystals cutting into solid fats

like butter help form the structure of the

product by making small holes which are filledwith CO2 when the leavening agents react.

7/30/2019 foods3

8/60

Eggs: are a leavening agent and the yolks add

fat for a tender and light texture. The yolks

also act as an emulsifier for a smooth and eventexture in the finished product. And the

proteins contribute to the structure of the

baked products.

7/30/2019 foods3

9/60

Stages of Beating Egg whites

RAW EGG WHITES

FROTHY OR FOAMY Stage

7/30/2019 foods3

10/60

SOFT PEAK STAGE

The soft peak stage is reached

when the peaks of the whites

droop slightly, when the beater is

turned off and lifted.

FIRM PEAK STAGEThe egg white foam will

become smooth, moist andshiny. Stop thebeaters and then lift them-- straight peaks should form.

7/30/2019 foods3

11/60

STIFF PEAK STAGE

Beat until the egg whites

are very stiff and glossy.

7/30/2019 foods3

12/60

Shortening: coats gluten molecules so they can't

combine as easily, contributing to the finished

product's tenderness; contributes to the fluffinessof the final product.

When sugar is creamed

with shortening, small

pockets of air form from the

sharp edges of the crystals

interacting with the fat. These pockets form a

finer grain in the finished product. Shortening

also carry flavors and add to a tender mouth-feel.

7/30/2019 foods3

13/60

Creaming shortening, sugar, eggs,

flour

7/30/2019 foods3

14/60

Leavening agents

Baking soda and baking powder form CO2 that is

held by fat pockets, gluten and starch, which makesthe baked product rise. Baking soda and powder are

not interchangeable; use leavening agent the recipe

calls for. To much leavening agent will make the

bubbles too big, then they combine and burst, leadingto a flat cake or bread. Too little leavening agent will

result in a heavy product, with soggy or damp layers.

Minor ingredients

Spices and seeds

Flavors

Cocoa and chocolates

7/30/2019 foods3

15/60

Baking Utensils, Tools and Equipment

Measuring cups (for dry ingredients-plastic or

stainless steel)

Measuring cups for liquid ingredients (such as

Pyrex glass or plastic)

7/30/2019 foods3

16/60

One or two sets of measuring spoons

(plastic or metal)

A set of different size mixing bowls

(small, medium, large, and extra large)

One round and one oblong or

rectangular cooling rack

7/30/2019 foods3

17/60

Rolling Pin

Rubber spatula's (silicone ones are good

because they can be used in high temperatures,

metal spatula's for removing baked goods from

pans

Wood or marble pastry board for

rolling out your pie, tart or pastry dough

ff l f d d

7/30/2019 foods3

18/60

Offset spatula for decorating andfrosting cakes, pastries and cupcakes

Two or three pastry brushes

Pastry blender

Fluted or plain pastry wheel

Pastry bags, and assortedsize and shape pastry tips

Flour sifter

7/30/2019 foods3

19/60

Dough or pastry scraper

Set of glass bowls

Metal or wood cake testers

Assorted cookie cutters in different sizes

and shapes. 2 and 3 inch round biscuitcutters are good to have for cutting out

biscuits, scones, etc

7/30/2019 foods3

20/60

Cookie press

Variety of food colors for tinting

A good pair of kitchen scissors

and a good set of kitchen knives.

Oven mitts (very important)

Aluminum foil, Parchment baking paper, waxedpaper, and plastic cling wrap

7/30/2019 foods3

21/60

A variety of flavorings and extracts

(essences)

At least one or two whisks, one being a

balloon whisk

A kitchen timer.

7/30/2019 foods3

22/60

Mixing Techniques

Beating: to incorporate air in a mixture by

mechanical agitation, using a spoon or fork,whisk, rotary beater or electric mixer

Creaming: the process of stirring and beating

a solid fat (butter, margarine, or shortening) so that it absorbs

air. Creamed fat will be soft, smooth, light, and fluffy. Cutting In: mixing fat and flour with the use of

a pastry blender or two knives in a scissor-like

manner. Cut and Fold: a combination of two motions;

cutting vertically through the mixture and turning

over and over across the bottom of the mixing

Bowl at each turn.

7/30/2019 foods3

23/60

Folding: the gentle combining of two or more mixtures (one

of which is often whipped egg whites or whipped cream) in

a figure-eight motion, using a spoon or rubber spatula.

Kneading: the pressing, folding and stretching of dough to

develop gluten for good bread structure.

Stirring: mixing ingredients with spoon, fork, or spatula. Sifting: to separate coarse particles in the ingredients by

passing through a sieve. Air is incorporated through this

method.

Whipping: kind of beating eggs and cream to fill them with

air and make them thick and fluffy.

7/30/2019 foods3

24/60

Basic Rules of Baking

Read recipe carefully before starting

Cultivate the do-it-right attitude and habit.Remember: If it is worth doing, it is worth doing

right! Baking demands accuracy and care.

Never carry on another activity while mixing a recipe.

Distractions, no matter how small, lead to mistakes.

Use good tools and utensils: Assemble all the

bowls, pans, and utensils needed before starting. Use

standard measuring cups and spoons.

7/30/2019 foods3

25/60

Use Correct Pan Sizes: Use the type of pan specifiedin the recipe. Recipes are carefully calculated as toyield and changing the pan size also alters the baking

temperature and time. Larger, more shallow pansneed increased heat; smaller, deeper pans needdecreased heat. The size of a baking pan or dish ismeasured across the top of the container from the

inside edge to inside edge. The depth also ismeasured on the inside of the pan or dish from thebottom to the top of the rim.

Prepare the pan carefully according to the recipe.

Place pans as near the center of the oven aspossible. Do not place pans directly over another anddo not crowd the oven (this makes for unevenbaking).

7/30/2019 foods3

26/60

Use top-quality ingredients and assemble theingredients before starting: ingredients are freshand of the finest quality. If the recipe says the

ingredient must be room temperature, be sure it is inroom temperature before proceeding.

Measure the quantities correctly: A baking must.One common cause of cooking failures is inaccurate

measurement of ingredients. As always use levelmeasurements.

Measuring Liquids: Use a glass measuring cup.

Measuring dry ingredients: Use standardindividual cups. Lightly spoon dry ingredients intocorrect cup size, heat up, and level off with edge ofspatula by cutting across the top. Use measuringspoons in this way too.

7/30/2019 foods3

27/60

Flour need not be sifted before measuring

unless recipe specifies it. Sifting flour onto a

sheet of wax paper instead of into a bowl cutsdown on dishwashing. Measure brown sugar

by packing it firmly into a measuring cup or

into a measuring spoon. Mix Carefully: Each type of baking has

difference methods of performing the mixing.

Follow the recipe carefully.

7/30/2019 foods3

28/60

Use correct oven temperatures: Never

increase a cooking temperature. Make sure the

racks are placed properly before heating theoven. If the recipe calls for a preheated oven,

preheat it. Preheat at least 15 minutes before

baking. Don't open the oven door prematurely.A draft may cause the baked product to fall.

The cake will be ruined with a slow start in a

cool oven because the cake can rise too

quickly and then fall when the oven heat takes

a spurt upward.

7/30/2019 foods3

29/60

Fahrenheit

(F)

Celsius

(C)

Gas

Number

Oven

Terms

225 F 110 C 1/4 Very Cool

250

F 130

C 1/2 Very Slow275 F 140 C 1 Very Slow

300 F 150 C 2 Slow

325 F 165 C 3 Slow

350

F 177

C 4 Moderate375 F 190 C 5 Moderate

400 F 200 C 6 Moderately Hot

425 F 220 C 7 Hot

450 F 230 C 8 Hot

475 F 245 C 9 Hot

500 F 260 C 10 Extremely Hot

550 F 290 C 10 Broiling

7/30/2019 foods3

30/60

Factors which Affect the Baking Temperature

of Cakes

Steam

Humid atmosphere is essential in order to achieve

a flat top on a cake and to ensure that thorough

baking is carried out with a pleasing crust color. Apan of water inserted in the oven is usually sufficient

for this purpose.

Richness

The more sugar a cake contains, the cooler

the oven temperature and the longer the cooking

time that is required. This is because the richer

the cake, the more crust color is formed.

7/30/2019 foods3

31/60

Shape and size

The overriding consideration to be given here is the

penetration of heat into the cake mass. It follows fromthis that the smaller the cake the shorter the baking time,

and then the higher the baking temperature. Conversely,

large cakes require a lower baking temperature with a

longer baking time. However, it is not alwaysappreciated that shape plays an important part. Since it

is the penetration of heat that counts, a thin slab of cake

cooks very much more rapidly than the same weight but

say, double the thickness. The range of temperatures

over which cakes may be baked is very wide, ranging

from 350F (177C) for wedding cakes to 450C (232C)

for very small fairy cakes.

7/30/2019 foods3

32/60

Additions

Substances like sugar or almonds added to the

surface of a cake act as improving the richness ofa cake, and baking temperature should be

reduced by 10-20F (5.5-11C) to compensate.

Certain substances like glucose, invert sugar, andhoney take on color at a much lower temperature

than sugar. If such substances are added (for

example, for their cake moistening properties),the baking temperature also needs to be lower.

7/30/2019 foods3

33/60

Other Cooking and Baking Facts

History of Baking

In ancient history, the first evidence of baking occurredwhen humans took wild grass grains, soaked it in water,

and mixed everything together, mashing it into a kind of

broth-like paste; then, the paste was cooked by pouring

it onto a flat, hot rock, resulting in a bread-like

substance and later this paste was roasted on hot embers.

Around 2500 B.C., records show that the Egyptians

already had bread, and may have actually learned theprocess from the Babylonians.

7/30/2019 foods3

34/60

The Greek Aristophanes, around 400 B.C., alsorecorded information that showed that tortes with

patterns and honey flans existed in Greekcuisine. Dispyrus was also created by the Greeksaround that time and widely popular; was adonut-like bread made from flour and honey and

shaped in a ring; soaked in wine, it was eatenwhen hot.

In about 300 B.C., the pastry cook became an

occupation for Romans (known as thepastillarium). This became a very highlyrespected profession because pastries wereconsidered decadent, and Romans loved festivity

and celebration

7/30/2019 foods3

35/60

Boiling Points of Water

Salt: Salt, sugar, and practically any other substance

elevate the boiling point and therefore shortencooking time. The difference in temperature between

unsalted and salted water (one teaspoon of salt per

quart of water) is about 1 to 2 F, a difference that

can be critical in cooking situations demandingexactness.

Hard Water: Hard water defines water with a high

level of dissolved mineral salts. Therefore, hard waterboils at a higher temperature. The difference in the

boiling point between typical supplies of hard and

soft water is about a degree or two.

7/30/2019 foods3

36/60

Alcohol: Alcohol has a lower boiling point that water

(about 175 F as compared with 212 F). If you dilute

water with alcohol, the mixture will have a lowerboiling point up until the alcohol completely

evaporates. Should you decide to alter an existing

recipe by substituting a fair portion of wine for some

of the water, remember to extend the cooking time by5 to 10 percent depending on the alcohol strength of

the wine and the heaviness of your touch.

Weather: The boiling point of water is a degree or

two lower on stormy, as opposed to fair, weather

days. Consequently, boiled food will take longer to

cook on a stormy day.

7/30/2019 foods3

37/60

Different Size Pans: Will a given volume of water boil at a

higher temperature in a tall, narrow pot than in a short, wide

one? Yes. since the tall, narrow pot has a great depth, its

bottom-lying water is under greater pressure from the waterabove it than is the water at the bottom of the short, wide pot.

The greater the pressure, the high the boiling point. The

difference is approximately 1 F.

Altitude: The higher the altitude, the lower the atmosphericpressure. The less atmospheric pressure that bears down on the

surface of the liquid, the easier it is for water molecules to

escape into the air. Thus, the water comes to its full rapid boil

at a lower temperature in the mile-high city of Denver than it

can in coastal Miami. For each thousand feet above sea level,

the boiling point of water drops almost 2 F.

7/30/2019 foods3

38/60

Temperatures of water

Water boils at 212F (sea level), and simmers at

190F.

Tepid Water - 85 to 105F. The water is

comparable to the temperature of the human

body.

Warm Water - 115 to 120F. The water is

touchable but not hot.

Hot Water - 130 to 135F. The water is too hot totouch without injury.

Poach - 160 to 180F. The water is beginning to

move, to shiver.

7/30/2019 foods3

39/60

Simmer - 185 to 200F. There is movement, and

little bubbles appear in the water.

Slow boil - 205F. There is more movement andnoticeably larger bubbles.

Real boil - 212F. The water is rolling,

vigorously bubbling, and steaming.

Rolling Boil" describes a stage a few minutes

past that, when so many bubbles are being

produced so fast from the bottom of the pot, thatstirring won't impact their production. Rolling

Boils drive oxygen out of the water quickly.

7/30/2019 foods3

40/60

Reactive and Non-reactive Pans

Reactive Pan: It is one made from a material that reacts

chemically with other foods. Aluminum and copper, metalsthat conduct heat extremely well, are the 2 most common

reactive materials used to make in cookware.

Lightweight aluminum second only to copper in

conducting heat, reacts with acidic foods,imparting a metallic taste, and can discolor light-

colored soups and sauces, especially if you stir

them with a metal spoon or whisk (it is a verysoft metal).

7/30/2019 foods3

41/60

For that reason, you should neither cook nor

store light-colored foods in aluminum cookware.

Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration.

Most copper pots and pans are lined with tin to

prevent reaction. However, tin is a very softmetal, so it scratches easily and then exposes

foods to the copper underneath.

7/30/2019 foods3

42/60

Non-Reactive Pan: When a recipe calls for a

non-reactive cookware, use clay, enamel, glass,

plastic, or stainless steel. Stainless steel is themost common non-reactive cookware available.

Since it does not conduct or retain heat well, it

frequently has aluminum or copper bonded to thebottom or a core of aluminum between layers of

stainless steel. Although expensive, this kind of

cookware offers the benefits of a durable, non-

reactive surface and rapid, uniform heat

conductivity.

7/30/2019 foods3

43/60

Glass cookware is non-reactive and although it

retains heat well it conducts it poorly. Enamelware is

non-reactive as long as the enamel is not scratched orchipped. Cast-iron is considered reactive; however,

we have to say that our extremely well-seasoned pans

seem to do fine with tomato sauce and other acidic

foods as long as they do not stay in contact with oneanother for extended periods.

Is light cream the same as half & half?

No, light cream is not the same as half & half. Light

cream, sometimes called coffee cream, may contain

from 18 to 30% milk fat, but most often contains

20% fat. Traditional half & half contains 10 to 18%

milk fat.

7/30/2019 foods3

44/60

Whats the best way to beat egg whites?

First, it is easier to separate egg whites from the

egg yolk when the egg is cold. After separating,let the egg whites come to room temperaturebefore beating which will result in a greatervolume.

Beat egg whites in a clean, dry glass or metalbowl (never a wood or plastic bowl) with a cleanbeater. Even the smallest amount of fat from the

egg yokes can slow down the foaming. A woodor plastic bowl can hold hidden traces of fat also.Beat on high speed until stiff peaks form but notuntil the egg whites are dry. A beaten egg white

should more than triple in volume.

7/30/2019 foods3

45/60

Can stick margarine be substituted for butter?

Stick margarine made from vegetable oil may be

substituted for butter in most baking applicationsexcept pastry recipes. Using margarine will

produce softer dough than one made with butter,

and may not have the same flavor as butter.

7/30/2019 foods3

46/60

Essentials of Cake Decorating

Icing Consistency: If the consistency of decorating

icing isn't just right, the decorations won't be righteither. Just a few drops of liquid will make a great deal

of difference in your results.

Stiff Icing holds a 3/4 in. peak on the spatula. Use it for

flowers with upright petals -if icing is not stiff enough, petalswill droop.

Medium Icing is used for flowers with flat petals and for

borders -when the icing is too stiff or too thin, you can't get the

uniform designs that characterize a perfect border. Thin Icing is used for writing, stems, and leaves and for

frosting a cake.

7/30/2019 foods3

47/60

Correct Bag Position: The way your

decorations curl and point and lie depends notonly on the icing consistency but also on the way

you hold the bag and the way you move it.

Bag positions are described in terms of bothangle and direction. Angle refers to the position

of the bag relative to the work surface. There are

two basic angle positions:

7/30/2019 foods3

48/60

90 angle, or straight up, perpendicular to the surface.

Used when making stars or flat flowers or rosettes.

45 angle, or half way between vertical and horizontal.Used for writing and borders.

NOTE: The angle in relation to the work-surface is only

half the story on a bag position. The other half is the

direction in which the back of the bag is pointed. Whenyou hold the bag at a 45 angle to the surface, you can

sweep out a circle with the back end of the bag by

rolling your wrist and holding the end of the tip in the

same spot. (If you do not have a bag, try it with a

pencil). Pretend that the circle you formed in the air is a

clock face. The hours of the clock face correspond to the

direction you should point the back end of the bag.

7/30/2019 foods3

49/60

Control

The size and uniformity of your icing design are

affected by the amount of pressure you apply to the bagand the steadiness of the pressure -how you squeeze and

relax your grip on the decorating bag. Your goal is to

learn to apply pressure so consistently that you can

move the bag in a free and easy glide while just the rightamount of icing flows through the tip. Practice will

achieve this control.

How close to hold to the surface or cake

It is just as important as the above suggestions, that you

understand what happens when you raise the tip too far

above or too close to, the cake. Experiment when in

doubt.

7/30/2019 foods3

50/60

Notes:When bag positions differ from those of the right handed decorator,the position is listed in parentheses.

Also, look for these clock icons.They'll show you at a glance, in which direction to point the back of th

7/30/2019 foods3

51/60

Types of Cake Icing

Butter cream icing is one

of the most popular icings for

cakes. It is easy to spread, has

a sweet flavor and a soft, smooth

texture and is simple to make.

Butter cream icing is made with

a type of fat, often butter, and sugar.It can also contain eggs or milk

to change the texture and thickness.

Fl t i i i f h i l i i Th

7/30/2019 foods3

52/60

Flat icing is one of the simplest icings. The

basic ingredients of flat icing are powdered

sugar and water. Simple flat icings form theglaze on rolls, Danishes and other pastries and

can be flavored with fruit or spices to add a

new taste to the pastry.

7/30/2019 foods3

53/60

Foam icing comes in a variety of flavors and has

a soft, fluffy appearance. A meringue is made of

whipped egg whites with flavored syrup added.Marshmallow foam is a common foam icing, but

other flavors such as chocolate or vanilla can

also be added to the meringue.

7/30/2019 foods3

54/60

Fondant icing gives a cake or pastry an

elegant appearance and is popular for wedding

cakes and other show pieces. Fondant icing issimply sugar and water, with either glucose or

cream of tartar used to produce the proper

crystallization to give it a smooth, almostporcelain look.

7/30/2019 foods3

55/60

Fudge icing is thick and rich with a strong

chocolate flavor. Other flavors, such as

almond, peanut butter or mint, are often added.Using both butter and shortening, corn syrup,

sugar and a variety of other ingredients, fudge

icing can be somewhat time consuming toprepare, but the finished product is stable and

can be refrigerated and used at a later time.

7/30/2019 foods3

56/60

Royal icing is similar to flat icing, but adds egg

whites to produce a thicker icing which hardens

to a brittle texture. Royal icing is used primarilyfor decorative additions to cakes and for show

work such as sugar sculptures.

7/30/2019 foods3

57/60

Glazes are thin, watery icings which form a hard,

crisp shell when poured or brushed over cakes

and pastries. Glazes are usually made with a fruitflavor, although other flavors, such as chocolate

or coffee, are sometimes popular as well. They

add flavor, and also help keep the pastry moistand improve its shelf life.

7/30/2019 foods3

58/60

Ten Steps to a Safe Kitchen

Keep refrigerator at 40 F (4 C) or less.

Refrigerate cooked, perishable food as soon as

possible within two hours after cooking.

Sanitize kitchen dishcloths and sponges regularly

Wash cutting board with soap and hot water after

each use.

Cook ground beef, red meats and poultry

products to a safe internal temperature. Use a

meat thermometer.

Don't eat raw or lightly cooked eggs.

7/30/2019 foods3

59/60

Clean kitchen counters and other surfaces that

come in contact with food with hot water and

detergent or a solution of bleach and water. Allow dishes and utensils to air-dry in order to

eliminate re-contamination from hands or

towels. Wash hands with soap and warm water

immediately after handling raw meat, poultry,

or fish. Defrost meat, poultry and fish products in the

refrigerator, microwave oven, or cold water that

is changed every 30 minutes.

7/30/2019 foods3

60/60

Thank you

and God bless