Professional Cooking I

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Professional Cooking I

• Baking

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Baking

• Formula based
• More exact
• Highly functional ingredients

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Ingredients

• Flour
• Leavening Agent
• Sugar
• Eggs
• Fat
• Flavoring
• Liquid

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Flour

• Proteins - Gliadin Glutenin Gluten
• Gluten content of Wheat Flours
• Cake
• Pastry
• All-Purpose
• Bread
• Patent
• Winter
• Spring

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Leavening

• Leaven Something that lightens a product in the
  cooking process.
• Baked goods are leavened in three ways
• incorporation of air during mixing
• chemical leavening agents, such as baking powder
• vapor pressure created in the oven heated air
  expands and rises.

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Sugar

• Sweetens
• Encourages browning
• Builds structure
• Texture
• Moisture

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Eggs

• Enrich
• Build structure
• Texture
• Emulsifier
• Color

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Fat

• Shortens gluten strands
• Enrichs
• Moisture
• Texture
• Encourages browning
• Flavor

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Liquid

• Moisture
• Builds structure
• Flavor
• Texture

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Flavoring

• Flavor

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Texture and Emulsion

• Creaming fat sugar, incorporating egg
• Cakes
• Cookies
• others
• Cutting in fat encasement of fat in flour
• Short Dough high ratio fat, flakey
• Mealy dough lower fat content, crumb
• Biscuit flakey or crumb

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Custard

• Eggs, liquid
• Sugar for baked goods
• No or little sugar for savory
• Common
• Egg and milk
• Custard bread pudding, rice pudding
• Custard pie
• Ice Cream
• Sauce Anglaise
• Egg and Marsala wine sabayon sauce

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• Hot Air is Good!

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Air Leavening

• Genoise Sponge Cake
• Hot Air Magic!

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Air Leavening

• Leaven Something that lightens a product in the
  cooking process.
• Cakes are leavened in three ways
• incorporation of air during mixing
• chemical leavening agents, such as baking powder
• vapor pressure created in the oven heated air
  expands and rises.

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Air Leavening

• Eggs
• Sugar
• Flour
• Butter
• Flavoring

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Air Leavening

• Incredible proteins are in the incredible egg!

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Air Leavening

• Albumen egg whites
• Lecithin egg yolks
• Whipped egg whites albumen creates a matrix that
  holds air.
• Egg yolks lecithin acts as an emulsifying agent.

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Air Leavening

• Heat encourages the incorporation of air.