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Introduction to the Bakeshop Chapter 5 Standard Essential Question: Objectives • Explain various jobs in the bakeshop • Recognize baking ingredients and understand their functions in baked goods • Recognize smallwares, hand tools and large equipment used in baking Terms • Pastry chef • Baker • Gluten • Shortening • Leavening • Sweetener The professional kitchen • Divided into two main areas of work: – Cooking – preparing savory hot and cold dishes – Baking – Preparing breads , pastries, and sweets Working in the bakeshop • Needs different skills – Exactness of measurements – Follow directions precisely – Slight variations can ruin your product! Organization of the bakeshop • Head of dept. is pastry chef • Under him are pastry cooks – preparing sweets • Baker – prepares and bakes breads • All chefs need some background in baking Common bakeshop ingredients • Flour - adds structure to products • When flour is mixed with water, the protein in the flour produces gluten • Gluten is a rubbery substance that is responsible for giving baked goods structure Flour – finely milled wheat • Hard flours have higher protein content • Soft flours have lower protein content Types of flour • Bread flour – high protein – gives chewiness to • • • • bread All Purpose AP flour blend of hard and soft wheat. Used for all purpose baking Pastry flour – soft wheat – fine texture Whole Wheat (graham flour) grind the whole kernal – is heavy, high fiber Self-Rising – convenience product, leavening agents has already been added Sweeteners • Add sweetness and flavor to baked product • Examples: sugar, honey • Assists with leavening • Helps products carmelize (brown) Shorteners (shortenings) • Term used to describe fats • Fat shortens the strands of gluten, making product more tender • Add flavor, color, moisture and richness • Come in solids and liquids • May be animal or vegetable products Shortening • Animal products: butter, lard • Vegetable: made from vegetable oils • Hydrogenation is process to make vegetable oils solid – shortening or margarine are examples • Margarine has a higher melting point, may change product when used as butter substitute Leavening agents • Make products rise • Chemical leaveners – baking powder, baking soda • Organic leaveners – yeast Living organism that feeds on carbohydrates. Feeds on carbs, gives off carbon dioxide and alcohol. • Process known as fermentation Forms of Yeast • compressed and dry • Compressed is fresh product with limited shelf life • Dry yeast – either active or instant • Active must be dissolved in water • Instant can be added directly to recipe
