prepare,produce and present bakery .pptx

prepare,produce and present bakery WEDNESDAY SUBJECT.pptx

1. PREPARE AND PRESENT GATEAUX,TORTES AND CAKES (TC) INSTRUCTOR: MS.MICAH

2. Cake is one of the most commonly baked products. They are sweet,made from a combination of liquid batters, and with high fat and sugar contents. After baking, they are often decorated. They can be of different shapes and sizes, and decorated with a variety of toppings like fruit, candy, and frosting. Tortes, on the other hand, are a type of cake that use higher quality ingredients , which generally makes them more expensive. Their name is derived from the German word “torte”, which means cake.

3. Definition of terms  Angel food cake -type of cake made of meringue and flour  Assemble -fitting together the component parts of a certain dish or food  Batter - semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods  Boiled icing -sugar and egg white icing for cakes; sugar is first cooked on the stove top to form syrup, and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy

4. The name, which comes from the texture, which is "so light that angels could eat it and still fly without being weighted down", has given it a special association in some communities. ANGEL FOOD CAKE uses no egg yolks and no fat.

5. Butter cream- icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup, other ingredients may also be added Chiffon cake- light cake made following the chiffon method-cake mixing method involving the folding Commis -junior chef Consistency- the way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity Dust - to sprinkle the surface with flour to avoid mixture to stick on it Foaming - continuously beat egg white to incorporate air until it becomes light and fluffy. Fondant -type of icing made of boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals. Fros t-cover cakes with icing

6. CHIFFON CAKE- used both egg whites and egg yolk

7. Ganache - rich cream made of chocolate and heavy cream Gateau,torte - rich cake, typically one containing layers of cream of fruit Genoise -sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter. Glaze - shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by browning it under a broiled or in hot oven Grease - brush pan with shortening Gum paste- type of sugar paste or pastillage made from vegetable gum. Petit four- small confectionery or savory appetizer means “small oven” in french Sponge- batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough Sponge cake- type of cake made by whipping eggs and sugar to foam, then folding in flour Sweet paste-sweet doughy candy or confection

8. SPONGE CAKE

9. Tortes- German for various types of cakes, usually layer cakes Turntable-pedestal with a flat, rotating top used for holding cakes while they are being decorated Portion control, yields, weights and sizes What is portion control ? Portion control means getting the right number of servings from a recipe and serving the right amount. It requires following the standardized recipes exactly. It involves planning menus carefully, purchasing an adequate amount of food, preparing , storing, and serving food.

10. Importance of portion control It provides the correct serving size to meet the nutritional needs. 2. It helps control costs. 3. It helps minimize waste. 4. It helps to guide the ordering and preparation of food. 5. It is a contribution factor in giving a consistent yield and portion size. 6. Customers know exactly how much food to expect. Method of portion control Cutting- a method of dividing food into uniform pieces before it is placed on the serving line. Cake cutting guide--- .

11. Weighing - a method that makes use of a food scale to create portions based on weight Measuring -a method of portioning on the serving line that involves the use of scoops or ladles Counting -name or list (the units of a group or collection) one by one in order to determine the total number Suggestions for controlling portions Follow the recipes accurately when measuring and weighing ingredients. 2. Be sure the servers know the planned portion size of each baked products to be served. 3. Prepare a sample tray or plate before serving to visualize the amount to serve 4. Use the correct type an the correct size portion control tool for each food item.

12. CAKE INGREDIENTS Cake flour is a finely ground meal obtained by grinding and milling cereal grains. It contains 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired . 2 . Sugar Effects of sugar in baking Makes the color of the crust brown or richer Improves the nutritional value, flavor and aroma of the product Makes the cakes tender Contributes to moisture content of cakes Acts as creaming agent Sugar serves as a whipping aid to stabilize beaten egg foam

13. 3 . Eggs Use of eggs in baking Thickening agent Binding agent Emulsifying agent Leavening agent Color Richness Flavor Freshness and nutritive value

14. 4. Shortening Uses of shortening in baking Makes products tender and improves flavour Assist in gas retention giving better volume and crust Prevents the cohesion of gluten Improves the aroma, color and texture of baked products Improves the shelf life of baked products because of its moisture . 5 . Leavening agent Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it “sets” and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods to rise and increase in volume

15. Classification of leavening agents Chemical leaveners . Are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as cookies Ex. Baking soda- otherwise known as bicarbonade of soda, or sodium bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough . B . Baking powder-is a combination of baking soda and acid salt . C . Cream of tartar-is tartaric acid and is fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of eggs whites to stabilize them and allow them to reach maximum volume.

16. 2. Biological leaveners . Yeast is a living organism, neither plant nor animal. Yeast belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and carbon dioxide . Types of yeast Dry or granulated Compressed or cake type Instant 6 . Liquid ingredients Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.

17. The following are some types of the liquid ingredients used in baking A. Water It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable mixture. In that way, water acts as a binding agent for any baked products. B. Milk and other dairy products Milk and cream, like water, moisten dough and batters.Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help them brown on the surface. They also contribute to the nutritive value of baked goods.

18. Types of milk used in baking Fresh milk or whole milk Evaporated milk Condensed milk Skimmed milk Powdered or dry milk 2 . Uses of milk in baking  Increase nutritive value of baked products  Enhance texture and increase softness of baked goods  Acts as strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure  Provides moisture and tenderness to baked goods  Enhance flavour  Extends the shelf life of a cake  Boosts crust color

19. KINDS OF CAKE Butter Cake Any recipe for cake that begins "cream butter and sugar" is a butter cake. After the creaming, you add eggs to aerate the batter a bit, flour (and sometimes another liquid, like milk) to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven. Different types of cake batter within the butter cake family include chocolate, white, yellow and marble; for white and yellow cakes coloring typically depends on whether they have whole eggs, or extra egg yolks in them (yellow cake) or egg whites only (white cake).

20. Pound Cake Pound cake  is a relative of butter cake. It's so called because it can be measured as a matter of proportion: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. In some pound cake recipes, you'll see the eggs separated and the egg whites whipped and folded into the batter, to leaven it; in  other recipes  you'll find leaveners like baking soda and baking powder, bringing it well into the butter-cake fold. These cakes are usually very lightly flavored and served plain or topped with a simple glaze or water icing. A pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of pound cake.

21. Sponge Cake Any recipe that contains no baking soda or baking powder but lots of whipped eggs or egg whites? That's a sponge cake and there are several different types of sponge cake. which will be called different things wherever you are.

22. Genoise Cake In Italy and France, a sponge cake is called  genoise ; in  genoise , whole eggs are beaten with sugar until they're  thick and ribbony , and then flour (and sometimes butter) is added and the batter is baked; the result is wonderful baked in a round cake pan and simply frosted, but genoise is also pliable enough to be baked in a jelly-roll pan and rolled up into a  roulade . Genoise lacks much assertive flavor of its own, but it is often used to construct layered or rolled cakes when a lighter texture than a butter cake is desired. To add flavor and moisture, genoise cake layers are always moistened with a flavored syrup, and they are often sliced into thin horizontal layers and stacked with rich fillings such as buttercream. These layer cakes, common in the coffeehouses of Europe, are called "European-style" to distinguish them from American-style butter layer cakes, which generally have fewer, thicker layers.

23. Biscuit Cake Biscuit (always pronounced the French way as bees- kwee ) cakes are another type of sponge cake containing both egg whites and yolks, but, unlike genoise , the whites and yolks are whipped separately and then folded back together. This creates a light batter that's drier than a genoise but holds its shape better after mixing. For this reason, it's often used for piped shapes such as  ladyfingers . If baked in a tube pan like an angel food cake, it makes a very chewy sponge cake that was popular in the early 20th century but has since fallen out of favor . However, it's still known in a slightly different form as the classic Passover sponge cake, in which the flour is replaced by matzoh cake meal and potato starch.

24. Angel Food Cake Angel food cakes  are made with egg whites alone and no yolks. The whites are whipped with sugar until very firm before the flour is gently folded in, resulting in a snowy-white, airy, and delicate cake that marries beautifully with fruit. Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks. Baked in ungreased two-piece tube pans, angel food cakes are cooled by being inverted, since this type of cake would collapse if cooled right-side-up in the pan or if removed from the pan while still warm. There's also no butter here, so the cake is fat free.

25. Chiffon Cake This fairly recent American creation was invented by a salesman who sold the recipe to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. A classic chiffon cake is kind of a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten to soft peaks before being folded into the batter. This creates a cake with a tender crumb and rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. Chiffon cakes can be baked in tube pans like angel food cakes or layered with fillings and frostings.

26. Baked Flourless Cake These include baked cheesecakes and flourless chocolate cakes. For easy removal, they're often made in a springform pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that's half-filled with water to insulate the delicate, creamy cake from the oven's strong bottom heat, which might give the baked cake a porous rather than silky texture. This is called baking the cake in a water bath.

27. Unbaked Flourless Cake These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding . They include unbaked cheesecakes and mousse cakes. They often have a crust or bottom layer that's baked before the mousse is added. Sometimes other layers, such as genoise or biscuit, are alternated with the mousse.

28. Carrot cake  uses the leavening practices of butter cake, but instead of butter uses a neutral oil like vegetable or canola oil. For this reason, it will keep a little longer than butter cakes but can sometimes come out on the greasy side. (The process is pretty much the same: instead of starting out beating butter and sugar, you start out whipping eggs and sugar, then add oil.)

29. Red velvet cake  is essentially a butter cake, though it is frequently made with oil instead of butter. In addition, cocoa is added to the cake batter to create the distinct red velvet flavor — originally it was a reaction between buttermilk and the raw cocoa widely available at the time of red velvet's inception that caused a ruddy-hued crumb. These days you'll more often find them tinted with  food coloring . You might have heard the cake referred to as the $200 cake — legend has it that the red velvet cake was first baked in the 1920s by a chef at the Waldorf-Astoria. A guest was so taken with the cake that she wrote the chef, asking for the recipe — along with a bill, hence it's  other  name. Whatever you call it, it's delicious.