Introduction to the Bakeshop

Introduction to the Introduction to the BakeshopBakeshop

Chapter 5Chapter 5

StandardStandard

Essential Question:Essential Question:

ObjectivesObjectives

• Explain various jobs in the bakeshopExplain various jobs in the bakeshop

• Recognize baking ingredients and Recognize baking ingredients and understand their functions in baked understand their functions in baked goodsgoods

• Recognize smallwares, hand tools Recognize smallwares, hand tools and large equipment used in bakingand large equipment used in baking

TermsTerms

• Pastry chefPastry chef

• BakerBaker

• GlutenGluten

• ShorteningShortening

• LeaveningLeavening

• SweetenerSweetener

The professional kitchenThe professional kitchen

• Divided into two main areas of work:Divided into two main areas of work:– Cooking – preparing savory hot and cold Cooking – preparing savory hot and cold

dishesdishes– Baking – Preparing breads , pastries, Baking – Preparing breads , pastries,

and sweetsand sweets

Working in the bakeshopWorking in the bakeshop

• Needs different skillsNeeds different skills– Exactness of measurementsExactness of measurements– Follow directions preciselyFollow directions precisely– Slight variations can ruin your product!Slight variations can ruin your product!

Organization of the Organization of the bakeshopbakeshop

• Head of dept. is pastry chefHead of dept. is pastry chef

• Under him are pastry cooks – Under him are pastry cooks – preparing sweetspreparing sweets

• Baker – prepares and bakes breadsBaker – prepares and bakes breads

• All chefs need some background in All chefs need some background in bakingbaking

Common bakeshop Common bakeshop ingredientsingredients

• Flour - adds structure to productsFlour - adds structure to products

• When flour is mixed with water, the When flour is mixed with water, the protein in the flour produces glutenprotein in the flour produces gluten

• Gluten is a rubbery substance that is Gluten is a rubbery substance that is responsible for giving baked goods responsible for giving baked goods structurestructure

Flour – finely milled wheatFlour – finely milled wheat

• Hard flours have higher protein Hard flours have higher protein contentcontent

• Soft flours have lower protein Soft flours have lower protein contentcontent

Types of flourTypes of flour

• Bread flour – high protein – gives Bread flour – high protein – gives chewiness to breadchewiness to bread

• All Purpose AP flour blend of hard and soft All Purpose AP flour blend of hard and soft wheat. Used for all purpose bakingwheat. Used for all purpose baking

• Pastry flour – soft wheat – fine texturePastry flour – soft wheat – fine texture• Whole Wheat (graham flour) grind the Whole Wheat (graham flour) grind the

whole kernal – is heavy, high fiberwhole kernal – is heavy, high fiber• Self-Rising – convenience product, Self-Rising – convenience product,

leavening agents has already been addedleavening agents has already been added

SweetenersSweeteners

• Add sweetness and flavor to baked Add sweetness and flavor to baked productproduct

• Examples: sugar, honeyExamples: sugar, honey

• Assists with leaveningAssists with leavening

• Helps products carmelize (brown)Helps products carmelize (brown)

Shorteners (shortenings)Shorteners (shortenings)

• Term used to describe fatsTerm used to describe fats

• Fat shortens the strands of gluten, Fat shortens the strands of gluten, making product more tendermaking product more tender

• Add flavor, color, moisture and Add flavor, color, moisture and richnessrichness

• Come in solids and liquidsCome in solids and liquids

• May be animal or vegetable productsMay be animal or vegetable products

ShorteningShortening

• Animal products: butter, lardAnimal products: butter, lard• Vegetable: made from vegetable oilsVegetable: made from vegetable oils• Hydrogenation is process to make Hydrogenation is process to make

vegetable oils solid – shortening or vegetable oils solid – shortening or margarine are examplesmargarine are examples

• Margarine has a higher melting point, Margarine has a higher melting point, may change product when used as may change product when used as butter substitutebutter substitute

Leavening agentsLeavening agents

• Make products riseMake products rise• Chemical leaveners – baking powder, Chemical leaveners – baking powder,

baking sodabaking soda• Organic leaveners – yeast Living Organic leaveners – yeast Living

organism that feeds on organism that feeds on carbohydrates. Feeds on carbs, carbohydrates. Feeds on carbs, gives off carbon dioxide and alcohol.gives off carbon dioxide and alcohol.

• Process known as fermentationProcess known as fermentation

Forms of YeastForms of Yeast

• compressed and drycompressed and dry

• Compressed is fresh product with Compressed is fresh product with limited shelf lifelimited shelf life

• Dry yeast – either active or instantDry yeast – either active or instant

• Active must be dissolved in waterActive must be dissolved in water

• Instant can be added directly to recipeInstant can be added directly to recipe