Strengtheners Shortenings Sweeteners Flavorings Leaveners Thickeners Liquids

Weight of ingredientWeight of flour X 100%

So, when calculating recipes they determine how much of other ingredients are needed based on the amount of flour.

= % of ingredient

Adds air Removes lumps Filters out impurities

Recipes call for sifting either before or after you weigh the ingredient.

Lean Doughs› Flour› Yeast › Water

Examples: French bread and hard rolls. Rich Doughs

› Shortening› Tenderizing Ingredients (sugars, syrups, butter, eggs,

etc…) Examples: Parker House roles, cloverleaf rolls, and Danish

rolls Sourdough

› Use yeast batter› Leavened with a starter (mixture of fermented water,

yeast and flour) Examples: Sourdough bread, rolls, etc…

Straight-mix method› Knead

Sponge method Proofing

1. Scaling Ingredients2. Mixing and Kneading Ingredients3. Fermentation 4. Punching Down5. Portioning6. Rounding7. Shaping 8. Proofing9. Baking10. Cooling and Storing

Use chemical leaveners Four basic Methods

› Straight Dough Method› Creaming Method› Two-Stage Method› Foaming Method

Steamed Puddings› Eggs and sugar in batter› More Stable

Soufflés› Lightened with beaten egg whites

Pies› 3-2-1 Method

Flaky and Crispy Work dough as little as possible Baking Blind

› Roll-in Dough Method Temperature control

Phyllo Dough Pate a Choux Profiteroles

Dropped Bagged Rolled Molded Icebox Bar Sheet

Deep Dish Apple PieCrème Brûlée

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

Chocolate Liquor› Cocoa beans are crushed into a paste that

is completely unsweetened. Cocoa Butter

› Pressed chocolate liquor. Cocoa Powder

› Ground cocoa solids Nibs

› The cocoa beans are cracked into smaller pieces.

Bloom› Sometimes a white coating appears on the

surface of the chocolate. › The bloom indicates that some of the

cocoa butter has melted and then recrystallized on the surface.

› This has no effect on the quality.

Tempering› Melting the chocolate by heating gently and

gradually.› Chocolate contains two distinct types of fat

that melt at different temperatures to ensure that both fats will melt smoothly, harden evenly, and have a good shine.

› Chocolate is chopped into coarse pieces and placed in a stainless steel bowl over water simmering of a very low heat.

› IT IS IMPORTANT THAT NO WATER GETS INTO THE CHOCOLATE!

Chocolate Mousse Cake