Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Professional Skills: Bakeshop...
-
Upload
mark-logan -
Category
Documents
-
view
215 -
download
0
Transcript of Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Professional Skills: Bakeshop...
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
Basic Professional Skills: Bakeshop Math and Food Safety2
Uses and Limitations of Formulas and Recipes
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Factors that cannot be accounted for in writing recipes:
• Equipment varies from bakeshop to bakeshop.• It is impossible to give exact instructions.
• A standardized recipe or formula is a set of instructions describing the way a particular establishment prepares a particular item.
Basic Professional Skills: Bakeshop Math and Food Safety
Standardized Recipe/Formula
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Name of recipe or formula.• Yield, including total yield, the number of portions, and
exact portion size.• Ingredients and exact amounts listed in order of use.• Equipment needed.• Method of preparation.• Preparation and cooking times.• Directions for holding between preparation and service.• Directions for portioning, plating, and garnishing.• Directions for storing leftovers.
Basic Professional Skills: Bakeshop Math and Food Safety
Functions of Standardized Formulas
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• They control quality.• They control quantity.
Basic Professional Skills: Bakeshop Math and Food Safety
Limitations of Formulas
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Bakers talk about formulas rather than recipes because of the scientific nature of the ingredient list and the accurate procedures.•Many factors may affect the outcome of a recipe including:
• Equipment• Processes may vary
Basic Professional Skills: Bakeshop Math and Food Safety
Mise en Place
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Mise en place is the French term for “put in place.”
Basic Professional Skills: Bakeshop Math and Food Safety
Following Recipes and Formulas
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Read the entire recipe carefully and completely!• Determine the yield of the formula and modify if necessary.
• Determine if substitutions are necessary, and then write them down.
• Assemble and measure all ingredients.
• Prepare all ingredients as necessary (e.g., sift flour, separate eggs).
• Read the entire procedure or method of preparation.
• Look up any terms or key words you do not know,
• Determine what equipment you need.
• Assemble all tools and equipment.
• Prepare equipment as needed (e.g., grease cake pans).
Basic Professional Skills: Bakeshop Math and Food Safety
Measurement
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Weighing ingredients is more accurate than measuring
volume. The baker’s term for weighing ingredients is scaling.
• Water, milk, and eggs may be measured by volume at the ratio of 1 pint per pound, or 1 liter per kilogram.
Basic Professional Skills: Bakeshop Math and Food Safety
Units of Measure
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• The table below lists equivalents among bakeshops and
kitchens in the United States.
Units of Measure – U.S. System
Weight 1 lb = 16 oz
Volume 1 gal = 4 qt
1 qt = 2 pt or 4 cups or 32 fl oz
1 pt = 2 cups or 16 fl oz
1 cup = 8 fl oz or 16 tablespoons
1 fl oz = 2 tablespoons
1 tablespoon =
3 teaspoons
Length 1 ft = 12 in.
Basic Professional Skills: Bakeshop Math and Food Safety
Abbreviations of U.S. Units of Measure
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Pound lb
Ounce oz
Gallon gal
Quart qt
Pint pt
Fluid ounce fl oz
Tablespoon tbsp
Teaspoon tsp
Inch in.
Basic Professional Skills: Bakeshop Math and Food Safety
Metric System
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• There is one basic unit for each type of measurement.
• Gram is the basic unit of weight.• Liter is the basic unit of volume.• Meter is the basic unit of length.• Degree Celsius is the basic unit of temperature.
Basic Professional Skills: Bakeshop Math and Food Safety
Measuring by Weight
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• A good balance scale should be accurate to 0.25
ounces, or, if metric, 5 grams.
Courtesy of Cardinal Detecto
Basic Professional Skills: Bakeshop Math and Food Safety
AP Weight and EP Weight
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• AP weight is As Purchased weight• EP weight is Edible Portion weight• To determine the percentage yield of fruit, you must:
• Weigh the item before trimming.• Trim and peel the item as necessary to gain the edible
portion.• Weigh the trimmed item. This is the EP weight.• Divide the EP by the AP.• Multiply this number by 100 to get the percentage.
Basic Professional Skills: Bakeshop Math and Food Safety
Yield Percentage
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2The yield percentage may be used to calculate:• Yield
• Amount needed to purchase
Basic Professional Skills: Bakeshop Math and Food Safety
Procedure for Using a Baker’s Balance Scale
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Set the scale scoop on the left side of the scale.• Balance the scale by placing the counterweights on the
right side.• Set the scale for the desired weight by placing weights
on the right side and by moving the ounce weight.• Add the ingredient being scaled to the left side until the
scale platforms balance.
Basic Professional Skills: Bakeshop Math and Food Safety
Basic Formula and Recipe Conversion
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2 New Yield Old Yield = Conversion Factor
Multiply each ingredient by the conversion factor
Basic Professional Skills: Bakeshop Math and Food Safety
Baker’s Percentages
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2A baker’s percentage is the amount of each ingredient
used as a percentage of the amount of flour used. Flour is always 100%.
• Makes it easy to see the ingredient ratios.• Useful tool in developing new formulas.• This is calculated by:
Total weight of ingredient Total Weight of flour × 100% = % of
ingredient
Basic Professional Skills: Bakeshop Math and Food Safety
Calculating the Weight of an Ingredient when the Weight of the Flour is Known
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Change the ingredient percentage to decimal form by
moving the decimal point two places to the left.• Multiply the weight of the flour by this decimal figure to
get the weight of the ingredient.
Basic Professional Skills: Bakeshop Math and Food Safety
Converting a Formula to a New Yield
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Change the total percentage to decimal form by moving
the decimal point two places to the left.• Divide the desired yield by this decimal figure to get the
weight of flour needed.• If necessary, round off this number to the next highest
figure.• Use the weight of flour and remaining ingredient
percentages to calculate the weights of the other ingredients.
Basic Professional Skills: Bakeshop Math and Food Safety
Problems in Converting Formulas
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
21. Surface and Volume
2. Equipment
Basic Professional Skills: Bakeshop Math and Food Safety
Selection of Ingredients
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Basic rule of accuracy in the bakeshop: Use exact
ingredients specified.
Basic Professional Skills: Bakeshop Math and Food Safety
Calculating Formula Costs
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• List all ingredients and quantities of the formula as
prepared.• Determine the EP unit cost of each ingredient.• Convert the quantities in the formula to the same units
used for the EP costs.• Calculate the total cost of each ingredient by multiplying
the EP unit cost by the number of units needed.• Add the ingredient costs to get the total formula cost.• To get unit costs, divide the total formula by the number
of units produced, or for better accuracy, the number of units actually sold.
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Contamination: contains harmful substances that were
not originally present in the food.• Hazard: any substance in food that can cause illness or
injury.• Biological• Chemical• Physical
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Biological Hazards• Microorganism: tiny, usually single celled, organism that can be
seen only with a microscope.
• A microorganism that can cause disease is called a pathogen.
• Conditions needed for bacterial growth:
• Food
• Moisture
• Temperature
• Acidity or alkalinity
• Oxygen
• Time
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Protection against bacteria• Three basic principles of protecting food against bacteria:
1. Keep bacteria from spreading
2. Stop bacteria from growing
3. Kill bacteria
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Other Biological Hazards• Viruses• Parasites• Fungi• Plant toxins• Allergens
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Chemical Hazards:• Antimony• Cadmium• Cyanide• Lead• Copper• Zinc
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Physical Hazard is the contamination of food with objects
that may not be toxic but may cause injury or discomfort• Glass• Metal shavings• Stones• Insects• Soil• Hair
Basic Professional Skills: Bakeshop Math and Food Safety
Personal Hygiene and Safe Food Handling
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Cross-contamination: transferring of hazardous
substances, mainly microorganisms, to a food from another food or surface.
Basic Professional Skills: Bakeshop Math and Food Safety
Personal Hygiene and Safe Food Handling
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2• Do not work with food if you have any communicable disease.
• Bathe or shower daily.
• Wear clean uniforms and aprons.
• Keep hair neat, clean, and controlled.
• Keep mustaches and beards trimmed and clean.
• Wash hands and exposed parts of arms before work and after every point of contamination.
• Cover coughs and sneezes, then wash hands.
• Keep hands from face, eyes, hair, and arms.
• Keep fingernails clean and short. Do not wear nail polish.
• Do not smoke or chew gum while on duty.
• Cover cuts or sores with clean bandages and clean gloves.
• Do not sit on worktables.
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Procedure for Washing Hands• Wet your hands with hot running water (100°F or 38°C).
• Apply enough soap to make a good lather.
• Rub hands together thoroughly for 20 seconds or longer, washing the hands, wrists, and lower part of the forearm.
• Use a nail brush to clean beneath fingernails.
• Rinse hands well.
• Dry hands with a clean single-use paper towel or a warm air hand dryer.
Basic Professional Skills: Bakeshop Math and Food Safety
Food Safety and Sanitation
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Procedure for Using Disposable Gloves• Wash hands before putting on gloves or when changing to another
pair.
• Remove and discard gloves, wash hands, and change to a clean pair after handling one food item and before starting work on another.
• Change to a clean pair whenever gloves become torn, soiled, or contaminated by contact with an unsanitary surface.
Basic Professional Skills: Bakeshop Math and Food Safety
The HACCP System
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
2Hazard Analysis Critical Control Point System is an effective food safety system.•Assess hazards.•Identify critical control points.•Set up standards or limits for CCPs.•Set up procedures for monitoring CCPs.•Establish corrective actions.•Set up a recordkeeping system.•Verify that the systems are working.
Basic Professional Skills: Bakeshop Math and Food Safety