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Butter :
Butter is made from cream
Butter imparts a good flavor without a greasy mouth feel to baked
goods because it melts at body temperature.
Oil :
Oil is used in some muffin, bread and cake recipes.
FUNCTION OF FAT
Add moistness and richness
Increase quality
Add flavor
Example :
i. Lactose is much less sweet than regular table sugar (sucrose)
ii. Fructose (or fruit sugar,one of the sugars is honey) much sweeter than
sucrose.
FUNCTION OF SUGAR
TYPE OF SUGAR
Granulated sugar (table sugar)
Divided by 3 types of sugar :
i. Very fine or ultrafine sugars
ii. Sanding sugars
iii. Pearl sugars
Brown sugar
Give good flavor and cream well not unlike caramel to taste
Icing sugar
Provide excellent smoothness and spreadability
Non nutritive sweetness
Sugar free and no sugar added claims
SYRUPS
White granulated sugar that has been dissolved in water before it is
used.
Liquid sugar is darker in colour and can be used in foods where brown
colour is desired.
Example of syrups :
i. Molasses
ii. Glucose corn syrups
iii. Honey
iv. Malt syrups
LEAVENING AGENT
Baking Soda
Produces gas for leavening when combined with an acidic ingredient
such as vinegar, lemon juice, or molasses.
Reducing the amount of baking soda without replacing it with another
leavening agent will reduce the volume and lightness of the finished
product.
Baking Powder
Baking powder contains baking soda and the right amount of acid to
react with it. Batters made with double acting baking powder rise
twice; once when dry and moist ingredients are mixed together, and
again when the product is baked.
Yeast
Yeast is a living microorganism until it is destroyed by heat.
Using less yeast than specified in a recipe causes the dough to take
longer to reach the desired volume in the rising stages.
FLOUR GRADES
Patent Flour
Flour from interior endosperm,extracted during first stream of
milling,considered highest grades of flour.
Clear flour
Portion of endosperm left after the patent flour is removed.
Extraction
Refer to the amount of flour miled from given amount of grain
Straight flour
Combining all streams of the milling process or from the entire
endosperm.
TYPES OF PATERN FLOUR
Bread flour
High-gluten flour
Cake flour
Pastry flour
European flour types
OTHERS WHEAT FLOUR
Wheat Flour
o provides the structure in baked goods.
o The protein content of a flour affects the strength of a dough.
All Purpose Flour
o can be used for all baking purposes.
Durum flour
o Used to make spaghetti and other dried pasta.
Whole wheat flour
o It contains gluten-forming proteins ,so can be used alone in bread
making.
Cracked wheat
o Give texture and flavor to some specialty breads
EGG
Function of eggs
i. Add taste
ii. Emulsion
iii. Improve the texture
iv. Colour
v. Food value
vi. Leavening agents
vii. Moisture
GRADE AND QUALITY
The best grade (AA) has firm white and yolk that stand up high when
broken onto a flat surface.
Maintaining quality
Do not spread over a large area.
Proper storage is essential for maintaining quality.
Eggs keep for a weeks if held at 36 F ( 2 C)
RULES AND REGULATION
Hygiene
o To prevent cross contamination of food it is essential to wash your hands
frequently. Examples include:
before starting work
before handling food
between handling raw and ready to eat foods
after going to the toilet
after handling raw foods
after handling waste
after eating, drinking or smoking, coughing, sneezing or touching your
face
after taking a break
after handling chemicals
after handling money
In addition, it is important that staff maintain a high degree of personal
hygiene with regard their personal habits. For example: