Glencoe Culinary Essentials Chapter 26 Baking Techniques 1 Contents Chapter 26 Baking Techniques...

Glencoe Culinary Essentials Chapter 26 Baking Techniques 1

Contents

Chapter 26 Baking Techniques

Section 26.1 Bakeshop Formulas and Equipment

Section 26.2 Bakeshop Ingredients

Glencoe Culinary Essentials Chapter 26 Baking Techniques


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• Baking requires precise measurement and accuracy to achieve a good result.

• It also requires special baking equipment to produce professional quality products.

Section 26.1 Bakeshop Formulas and Equipment



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• Baking requires:• precise measurements and accuracy.• special baking equipment and smallwares.• adding ingredients in the exact order of

the formula.

• Bakeshop ingredients are measured by weight or volume.

Bakeshop Formulas



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• Most bakers use a balance scale to accurately weigh flour and other dry ingredients.

• Many professional bakers use percentages when using formulas because they allow comparison of the weight of each ingredient.

Bakeshop Formulas

percentageA rate or proportion of 100.



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• Baking equipment includes:• mixers• proofing cabinets• bakery ovens

Large Bakeshop Equipment

proofing cabinetAlso called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.



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Large Bakeshop EquipmentDescribe the different types of specialty bakery ovens.

Deck oven Also called a stack oven, a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another

Convection oven An oven that has a fan that circulates the oven’s heated air

Reel oven An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly

Oven Description



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• Professional bakers need many hand tools for:• cutting • molding • scooping • dividing• finishing

Bakeshop Smallwares



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• Smallwares may include pans, molds, rings.

• Some baking and pastry tools include:• pastry cutters and brushes• rolling pins• scrapers

Bakeshop Smallwares



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• The basic ingredients in baking are flour, fat, sugar, milk, eggs, and flavorings.

• The ingredients determine the flavor, texture, and visual appeal of a baked good.

Section 26.2 Bakeshop Ingredients



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Content Vocabulary Academic Vocabularyhard wheat flour

gluten

crumb

soft wheat flour

bread flour

cake flour

pastry flour

staling

dried milk solids

shortening

oil

leavening agent

baking soda

surround

contribution

baking powder

yeast

fermentation

dough

beat

blend

cream

cut-in

fold

knead

sift

stir

whip



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• Basic baking ingredients include:• flour• liquids• fat• sugar• sweeteners

• You must use exact ingredients when baking.

Basic Ingredients



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• Wheat flour, the main ingredient in many baked goods can be:

• hard wheat flour• bread flour• cake flour• pastry flour

Basic Ingredients

hard wheat flourFlour that comes from kernels that are firm, tough, and difficult to cut.

bread flourFlour that has a high gluten-forming protein content to allow bread to rise fully.



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• Wheat flour, the main ingredient in many baked goods can be:

• hard wheat flour• bread flour• cake flour• pastry flour

Basic Ingredients

cake flourFlour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour.

pastry flourFlour that has a protein content between bread and cake flour.



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• Liquids can be in the form of water, milk, or cream.

• Fats in baking prevent long strands of gluten from forming and add to the:

• flavor• moistness• browning• flakiness• leavening

Basic Ingredients

glutenA firm, elastic substance that affects the texture of baked products.



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• Sugars and sweeteners:• add flavor. • create color.• stabilize mixtures. • provide food for yeast.• retain moisture. • tenderize baked products. • serve as base for icings.

Basic Ingredients



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• Eggs provide:• structure• emulsification• aeration • flavor• color

• Using leavening agents results in a light, tender texture and good volume.

Basic Ingredients

leavening agentsA substance that causes a baked good to rise by introducing carbon dioxide (CO2) or other gases into the mixture.



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• Salt enhances product flavoring and acts on gluten to affect texture.

Basic Ingredients

• Flavorings include extracts and spices.

• Chocolate adds:• body• bulk• color• flavor



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• Batters and dough are formed when dry and liquid ingredients are combined.

Mixing Batters and Doughs

doughCombination of dry and liquid ingredients for a baked product; contains less liquid than a batter.



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Describe each mixing method.

Beat Agitating ingredients vigorously to add air or develop gluten

Blend Mixing or folding two or more ingredients together until they are evenly combined

Cream Vigorously combining softened fat and sugar to add air

Method Description



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Cut in Mixing solid fat with dry ingredients until lumps of the desired size remain

Fold Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement

Knead Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients

Method Description



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Sift Passing dry ingredients such as flour through a wire mesh to remove lumps, blend, and add air

Stir Gently blending ingredients until they are combined

Whip Vigorously beating ingredients to add air

Method Description



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Chapter Summary

Section 26.1Bakeshop Formulas and Equipment• Commercial bakers use formulas because their

accuracy ensures a consistent final product. • Commercial bakers prefer to use weight

measurements for greater accuracy. • Bakeshop equipment must be properly cared for.



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Chapter Summary

Section 26.2Bakeshop Ingredients• Flour, liquids, fats, sugars and sweeteners, eggs,

leavening agents, and flavorings are ingredients of baked goods.

• The main difference between baked products is the proportion of ingredients in the formulas.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

How bakers refer to weighing.

Así se refieren los panaderos a pesar.

scaling pesar en una balanza



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Show Definition

A rate or proportion of 100.

Una tasa o proporción de 100.

percentage porcentaje



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Show Definition

A piece of equipment that rolls out large pieces of dough to a desired thickness.

Una máquina que aplana con un rodillo grandes pedazos de masa a un espesor deseado.

sheeter máquina para aplanar masa



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Show Definition

Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.

También se denomina proofer, una caja metálica independiente con ruedas que se puede controlar su temperatura y humedad.

proofing cabinet hornillo paraesponjamiento



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Show Definition

Also called a deck oven; a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another.

Un horno rectangular independiente con una serie de compartimentos aislados y apilados uno encima del otro.

stack oven horno de niveles



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Show Definition

An oven that has a fan that circulates the oven’s heated air.

Un horno que tiene un ventilador que hace circular el aire caliente del horno.

convection oven horno de convección



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Show Definition

An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly.

Un horno con estanterías que se mueven o giran como una rueda para hornear uniformemente una cantidad de artículos similares.

reel oven horno rotativo



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Show Definition

A pan with a clamp used to release the pan’s bottom from its wall.

Un molde que tiene un seguro que se usa para despegar el fondo por los lados.

springform pan molde con fondoremovible



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Show Definition

A shallow pan that ranges in diameter from 4 1/2 to 12 1/2 inches.

Un molde poco profundo que tienen de 4 1/2 a 12 1/2 pulgadas de diámetro.

tart pan molde para tartas



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Show Definition

A shallow, rectangular pan that comes in full, half, and quarter sizes.

Un recipiente poco profundo y rectangular que viene en diferentes tamaños: grande, mediano y pequeño.

sheet pan bandeja



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Show Definition

A pan with a distinctive shape.

Un molde con una forma distintiva.

mold molde



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Show Definition

A type of container that has no bottom.

Un tipo de envase que no tiene fondo.

ring anillo



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Show Definition

Flour that comes from kernels that are firm, tough, and difficult to cut.

Harina que viene de granos que son firmes, duros y difíciles de cortar.

hard wheat flour harina de trigo firme



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Show Definition

A firm, elastic substance that affects the texture of baked products.

Una substancia firme y elástica que afecta la textura de los productos horneados.

gluten gluten



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Show Definition

The internal texture of a baked product.

La textura interior de un producto horneado.

crumb migas



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Show Definition

Flour that comes from a soft wheat kernel.

La harina que proviene de un grano de trigo blando.

soft wheat flour harina de trigo blando



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Show Definition

Flour that has a high gluten-forming protein content to allow bread to rise fully.

Harina de tiene un alto contenido de proteínas que forman gluten permitiendo que el pan aumente en volumen.

bread flour harina para pan



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Show Definition

Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour.

Harina que tiene menos proteína que la harina para pan y la harina para repostería, y produce un producto más suave y blando que la harina para pan.

cake flour harina para pasteles o tortas



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Show Definition

Flour that has a protein content between bread and cake flour.

Harina que tiene un contenido de proteínas entre la harina de pan y la de pasteles.

pastry flour harina de repostería



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Show Definition

The process by which moisture is lost, causing a change in the texture and aroma of food.

El proceso por el cual se pierde humedad, provocando un cambio en la textura y el aroma de los alimentos.

staling rancio



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Show Definition

Milk product used in baked goods.

Productos lácteos que se usan en productos horneados.

dried milk solids leche en polvo



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Show Definition

In baking, solid fats. Al hornear, grasa sólida.

shortening manteca vegetal



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Show Definition

A fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseed.

Una grasa que se extrae de plantas como la soya, el maíz, el maní y la semilla de algodón.

oil aceite



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Show Definition

A substance that causes a baked good to rise by introducing carbon dioxide (CO2) or other gases into the mixture.

Una sustancia que hace que un producto horneado se expanda en tamaño al introducir dióxido de carbono (CO2) u otros gases en la mezcla.

leavening agent levadura



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Show Definition

A chemical leavening agent that must be used with acid to give off CO2 gas.

Levadura química que se debe usar con un ácido para desprender CO2.

baking soda bicarbonato de sodio



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Show Definition

A leavening agent made up of baking soda, an acid such as cream of tartar, and a moisture absorber such as cornstarch.

Una levadura compuesta de bicarbonato de sodio, un ácido como la crema tártara, y un absorbente de humedad, como la maicena.

baking powder polvo para hornear



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Show Definition

A living organism used as a leavener.

Organismo vivo que se usa para fermentar.

yeast levadura



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Show Definition

A process in which yeast breaks down sugars into carbon dioxide gas and alcohol.

Proceso en el que la levadura transforma los azúcares en dióxido de carbono y alcohol.

fermentation fermentación



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Show Definition

Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter.

Combinación de ingredientes líquidos y sólidos para un producto horneado; contiene menos líquido que la masa para batir.

dough masa para amasar



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Show Definition

Agitating ingredients vigorously to add air or develop gluten.

Agitar vigorosamente los ingredientes para añadir aire o desarrollar el gluten.

beat batir



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Show Definition

Mixing or folding two or more ingredients together until they are evenly combined.

Mezclar o incorporar dos o más ingredientes hasta combinarlos de manera uniforme.

blend mezclar



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Show Definition

Vigorously combining softened fat and sugar to add air.

Combinar la grasa y el azúcar con firmeza para añadir aire.

cream batir



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Show Definition

To mix solid fat with dry ingredients until lumps of the desired size remain.

Mezclar grasa sólida con ingredientes secos hasta obtener trozos del tamaño deseado.

cut in mezclar



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Show Definition

Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement.

Añadir cuidadosamente los ingredientes más ligeros, como los huevos, con un movimiento circular uniforme.

fold incorporar



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Show Definition

Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients.

Trabajar la masa a mano o en un mezclador que tiene un gancho especial para desarrolar el gluten y distribuir los ingredientes de manera uniforme.

knead amasar



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Show Definition

Passing dry ingredients through a wire mesh to remove lumps, blend, and add air.

Pasar los ingredientes secos por un colador para sacar los grumos, mezclar y agregar aire.

sift cernir



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Show Definition

Gently blending ingredients until they are combined.

Combinar suavemente los ingredientes hasta que estén mezclados.

stir revolver (remover)



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Show Definition

Vigorously beating ingredients to add air.

Mezclar vigorosamente los ingredientes para añadir aire.

whip batir



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Show Definition

Inexact. Inexacto.

imprecise impreciso



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Show Definition

Very helpful. Muy útil.

invaluable inestimable



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Show Definition

Enclose. Encerrar.

surround rodear



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Show Definition

Role. Papel.

contrubition contribución

End of

Chapter 26Baking Techniques

Glencoe Culinary Essentials Chapter 26 Baking Techniques 1 Contents Chapter 26 Baking Techniques...

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