Baking Past Paper PDF

BAP REVIEWER Baking HISTORY of BREAD  1. Flour The 4 Basic Key Ingredients in bread making are. 2. Yeast 3. Sugar...

BAP REVIEWER Baking HISTORY of BREAD  1. Flour The 4 Basic Key Ingredients in bread making are. 2. Yeast 3. Sugar 4. Water Flour is one of the most important key ingredients in a bakers pantry; it provides the structure and foundation for all baked products, like cement to a building, brick to a house, and life to man. Its main source has always been through a plant called WHEAT which the grains are separated and is processed through milling and grinding to produce FLOUR. CATEGORIZED into 2: Unbleached flour is flour that is processed naturally with out added chemicals and enhancers, aged the traditional longer way. Bleached flour that has been chemically treated to prolong shelf life and improve the products texture, smell, taste and appearance, this are the most common flour varieties that are available and purchased from local markets and groceries. Flour is rich in GLUTEN and GLIADIN a protein present in wheat flour 5 Basic Flour Types in Baking 1. WHEAT FLOUR- made from grinding the whole part of the wheat pod, used in making Wheat Breads, the most nutritious type of flour. This flour is easily recognizable for its rough texture and appearance. A very good type of unbleached flour. Easily recognizable with its rich brown color and strands of wheat grains are still visible, nutty in flavor. 2.BREAD FLOUR- is often called strong or hard flour or referred to as First Class flour. The most suitable for bakery or bread products. It has a creamy off white color 3.ALL PURPOSE FLOUR or APF- the most common flour, practically used in everyday cooking and baking. This flour is suitable for breads and pastry but is slightly weaker in the formation of gluten. 4.CAKE FLOUR- the smoothest and lightest of all flour. Purest of white in color but the less nutritious due to milling and refining. This is most ideal in CAKES due to its light formation and absorbs more liquid. A very good type of bleached flour. 5.PASTRY FLOUR- like wise the same as cake flour but is more stronger but has less nutrition. This is ideal utmost to making pastries but is not often used and not often found in supermarkets. YEAST---These are one of your Leavening Agents aside from Carbon Dioxide these are the biological leaveners or this are the ingredients that make the dough rise and helps the bread become soft, the active bacteria enzymes taken from plant cells that need water, oxygen, food (SUGAR) and proper temperature (WARM) to survive. YEAST has been used to leaven breads for hundreds of years. It is the most ESSENTIAL INGREDIENT in BREAD PRODUCTION. COMMON YEAST VARIETIES are BAKER’S YEAST- used primarily in bakery productions and can be classified as ACTIVE DRY YEAST or INSTANT YEAST both of them can be directly be added with the dry ingredients BEER YEAST or ALE YEAST- used in making alcoholic beverage such as beer FRESH YEAST- also used in bakery products but very hard to find and has a low shelf life SUGAR Adds sweetness and flavor. -Creates tenderness and fineness of texture, weakens the gluten. -Gives color to the bread. -Increases moisture absorption. -Creaming agents for fats and foaming agents for eggs. -FOOD supplement for YEAST. Common varieties of sugar FINE/GRANULATED SUGAR or WHITE SUGAR or TABLE SUGAR- most common of all sugar varieties, as it is most used in all bakery and pastry products because of its uniformity in shape that can support fat and absorb moisture. BROWN SUGAR- has a rich distinct flavor that comes from amounts of caramel or molasses that provides its unique dark color. Widely used for the richness it brings in baked products. Classified as LIGHT/BROWN SUGAR, TURBINADO or RAW/RED SUGAR and MUSCOVADO SUGAR. POWDERED SUGAR or CONFECTIONARY SUGAR- white sugar that has been grounded to a powder consistency, mixed with cornstarch to keep it from drying. Used most widely for dusting and in making glazes for pastries, frosting for cakes and as an ingredient in gum and sugar paste known as FONDANT WATER-The universal solvent, its free and the most needed ingredient in bakery production. Hydrates the gluten Hydrates the YEAST Controls the dough temperature and dough consistency Provides moisture In baking, some recipes require HOT water while some COLD water and also WARM water. Shortenings and Oil Its main functions are: -Tenderize the product and softens the texture and adds moisture and richness. -Increases quality and adds flavor. -Leavens the product when needs creaming and flakiness to pastries like pies and similar products. these are the SOLID FATS, some come in light to yellow color some maybe tasteless or savory. And your LIQUID FATS which are OIL varieties. The most common SOLID FATS are as follows -LARD -BUTTER and -MARGARINE LARD- can come from both Pork or Vegetable, mostly used in making pie crust and is rarely a substitute for butter. but its is not as rich and flavorful. Usually used for greasing pans before baking a product. BUTTER- the most common and widely used for bakery products contains 80% fat 15% water and 5% milk. Has rich and smooth flavor that gives the bakery product a distinct taste. MARGARINE- a substitute for butter but not in comparison with the taste, a cheaper substitute has its own flavor from a mix of shortening and flavoring. Made from hydrogenated animal and vegetable fats. OILS – this are your LIQUID FATS, not much used in bakery products but provides richness to certain cakes and breads. Has many varieties from olive oil, vegetable oil and corn oil to name a few EGGS add protein, nutritional value and gel strength to the product, but when too much is added the product becomes tough and hard, you can use it whole, just the yolks or just the whites. The effect of eggs on baked products are: -retains moisture -enriches the product due to the yolk -increases nutritional value -better quality due to emulsification -adds better color specially as a glaze before baking -extends shelf life Chemical Leaveners are: BAKING SODA- sodium bicarbonate a very commonly used as a household cleaning product but it is actually a food ingredients that when added to bakery products it keeps the moisture and acid, it also releases carbon dioxide to leaven. BAKING POWDER- is a mixture of baking soda plus acid and starch that helps balance leavening to a level. MILK is one of the most important liquids in baking, adds texture, flavor, quality and nutritional value. An essential ingredients in developing gluten. -has many form and varieties for all bakery productions Comes in different forms: PASTEURIZED MILK- the most common milk found in the store. Heated to remove bacteria RAW MILK- straight from the cow with out any treatment CERTIFIED MILK- the cows undergo certification following disease free conditions HOMOGENIZED MILK- processed milk, to ensure that the cream does not separate from the liquid POWDERED MILK is also used it affects baked products by: -Brighter and smoother crumb -Lighter to reddish crust -Increased nutritional value -Greater volume adds richness and flavor FERMENTED MILK BUTTER MILK- liquid milk that has been cultured or soured by bacteria. Has a more distinct flavor. Can also be in powdered form. SOUR CREAM- cultured liquid milk with added lactic acid that contributes to a thick texture and taste YOGURT- cultured liquid milk by special bacteria that is good for the body, has a creamy custard consistency and is usually added with flavor and sugar And we also use EVAPORATED and CONDENSED MILK SALT- the natural flavoring added to bread products Salt strengthens the gluten and makes it more stretchable. It balances yeast growth and increases the shelf life of bakery products VANILLA- the most common of all for both bread and pastries. Comes from a Orchid flower called VANILLA BEAN. Can be used fresh or as a liquid flavor EXTRACTS- flavored oils from fruits and plants EMULSION- like extracts except more stronger ALCOHOL- alcoholic beverages adds flavoring as well SPICES and HERBS- plant or vegetable by product used to enhance and add additional flavor to baked products FRUITS that can either be FRESH, DRIED or FROZEN gives the baked product more depth in flavor, it gives more texture and a pleasing appearance. NUTS- provide crunch, an additional layer of flavor BAKERS CHEESE- your everyday cheeses that comes in blocks, logs, rounds and packs. Soft, aged or un- aged with very low fat or high fat. It is Dry and pliable when soft. CREAM CHEESE- soft, aged or un-aged cheeses. This are the spreadable varieties used mostly as fillings has a higher fat content Essential Baking Tools & Equipments Are Classified into 4: For Measuring - whose purpose is to accurately measure ingredients according recipe specification.  Measuring spoon- used in measuring small amount of dry and liquid ingredients.  Measuring cup- used in measuring dry ingredients only.  Liquid measuring glass-used in measuring liquid ingredients only.  Weighing scale -used in measuring large quantity of ingredients accurately and for complicated recipes. For Cutting, Mixing, and Blending- the primary tool used for incorporating all ingredients.  Dough Cutters- used in cutting dough's for even portioning.  Pastry Blender- tool used for cutting in shortening in pastry products.  Kitchen Knives- used for slicing and chopping baking ingredients.  Rubber Spatula or Rubber Scraper- used in mixing liquid ingredients and batters together.  Metal spatulas- used for spreading fillings on top of baked products.  Wooden Spoon- used in mixing batters together and heat resistant.  Rolling pin- used in rolling and shaping the dough.  Cooling racks- used for cooling baked products. For Cooking and Baking- where the baked products are placed in preparation of cooking, they hold the products in place.  Cooking Pans- used for cooking or heating ingredients, sauces, fillings and glazes for bread and pastry products. Varies from traditional clay pots, stainless steel and non stick pans.  Baking Pans- comes in vary sizes and forms, used mostly for baking bread and pastry products. Varies from stainless steel, non stick pans and glass wares. Oven- comes in two types CONVENTIONAL and CONVECTION to which both has its advantages. Can be classified into 2 types CONVENTIONAL; your typical house hold oven that uses LPG (liquefied petroleum gas) as its main source of heat and CONVECTION; a more industrial oven that uses Heat Conduction Fans to bake products for a more even cooking, can either use LPG or uses Electricity as a source of heat. And in sometimes both OVEN TEMPERATURE Preheating an oven is important with baking when you use yeast, baking soda and baking powder or your leavening agents which react to Heat. Food also cooks faster in a preheated oven, the right temperature in cooking and baking makes the product cook or bake immediately and properly. 10 minutes at least should be allotted for pre heating before baking or cooking a product. 180 Celsius or 350 Fahrenheit or Gas mark 4 is the most recommended temperature setting for all bread and pastry products. MIXING METHODS KNEADING It is the process of developing dough into a smooth, elastic ball. When flour is mixed with yeast and its liquid ingredients, GLUTEN strands are formed. Kneading develops the gluten in the dough by making it stronger and more elastic for better volume and gas retention. STIR: This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a wooden spoon, using a circular motion. BEAT: The ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are smooth. An electric mixer is often used to beat the ingredients together and wire whisk as well. BLEND: Ingredients are mixed so thoroughly they become one. BIND: Ingredients adhere to each other, a good example is using flour or breadcrumbs as coating CREAM: Fat and sugar are beaten together until they take on a light, airy and fluffy texture. Can be done using a mixer. WHIP: to beat rapidly by incorporating air to a process called aeration where it contributes to the increase in products volume CARAMELIZE: melt sugar to a syrup consistency DREDGE: lightly coat or sprinkle with flour PREHEAT: turning the oven and setting it to the right baking temperature before baking, making sure heat is equally distributed. MASH: to soften by pressing. Like making mashed potatoes. SIFT: passing ingredients through a sifter, done with dry ingredients to breakdown lumps. CUT and FOLD: To distribute solid fat in dry ingredients by a rubber scraper, a rubber spatula or a pastry blender. SCALD: heat below boiling point or under double broiler, usually done with milk. STEPS in BREAD PRODUCTION 1. Prepare the Ingredients 2. Mixing the Dough 3. Fermenting 4. Punching 5. Make up period or Shaping 6. Proofing 7. Baking 8. Cooling and Storing 1. Prepare the Ingredients Prepare and follow the recipe formula in selecting the right ingredients. Measure or scale each ingredients, following the proper measurements. ALL Ingredients and tools must be prepared. Ingredients must be at room temperature or otherwise is prescribed by the recipe. If the yeast mixture needs to be rehydrated then prepare it before using. 2. Mixing the Dough 3 common methods to mix the dough  Straight dough mixing method in a bowl combine all of the dry ingredients and add the yeast, add the liquid ingredients and mix into a smooth developed dough.  Sponge dough method combine part the liquid ingredients, part all of the dry ingredients and the yeast mixture in a bowl. Let it ferment to form until a sponge or levendura to be  formed, and the mix all of the remaining ingredients until it forms a uniform dough.  Modified straight dough method make a yeast mixture, combine the fat, sugar, milk and flavoring first in a bowl, not to over mix. Add the eggs gradually, combine with the liquids then the flour and yeast mixture last. Mix until a smooth dough is formed. 3. Fermenting FEREMENTING or RESTING PROCESS in baking occurs when yeast starts to consume sugar and Carbon dioxide starts to form and those enzymes start making the bread more flavorful and aromatic. -this stage creates the carbon dioxide needed by the bread to become light, airy yet firm. This is where the flavor and aroma starts to build. The chemical reaction that occurs ripens the dough and the starch and protein builds up making the bread spongy. This is where the bread dough starts to rise and strengthen its gluten. Fermentation does not happen once but it occurs from the activation of yeast to the resting of dough to proofing. This is where the dough expands and increases its volume making the dough soft and airy. 4. Punching After fermenting, this stage is very important, this is where you release the excess carbon dioxide from the dough through or by “punching”. This process will balance the airs present in the dough to make a more strong gluten formation before proofing. 5. Make up period or Shaping This is where bread takes its shape, before breads are baked they are first divided and shaped according to its specifications. These are the two methods used:  Dividing - the dough is cut into desired portions or a specific weight.  Shaping  -the doughs are shaped according to its specification, usually done by hand 6. Proofing Also called the final resting or fermentation, after shaping the dough it is allowed to rise and take back amounts of carbon dioxide lost after punching the dough and to retain its volume before baking, when it doubles its size it is now ready to be baked, allow the bread to rise first before placing it in the oven other wise the bread will be hard and will have no volume. 7. Baking This is where the bakery products are placed inside the oven and are baked at specific temperatures. Such that the texture, aroma and flavor deepens. OVEN SPRING a term used for the first 10 mins. of baking the bread is where carbon dioxide expands causing a rapid rising of the dough. Then it sets and starts to bake. Some breads need to scored or the process of scoring these helps the bread to evenly expand while baking and gives it a more artistic touch and a more professional look like a French Baguette or a Sour dough bread. SCORING-process of cutting a slash in the surface of the bread before baking, this is useful as the extra gases in your bread will be released for better expansion 8. Cooling and Storing The bread is cooled on racks that allow the air to circulate around it and prevent the crusts from becoming soggy. The bread should be cooled at least two hours to allow the crumb structure to stabilize and develop full flavour. Breads should be properly stored away from moisture. Molds are the most common bacteria that grows in breads During our first discussion we have learned that over the years bread has dramatically changed, from the simple four key ingredients of FLOUR, YEAST, SUGAR and WATER. To the addition of FATS and FLAVORINGS. Form the basic FLAT SHAPE to ROUNDS, SWIRLS and BATTONS. Bread is classified according to the ingredients that we use in order for it to become more flavorful.  Classification of Bread Yeasted Doughs This are the most common bakery products that are made with the use of YEAST, yet all breads are considered as yeasted dough this varieties how ever are simple in terms of ingredients they may contain other ingredients such as fat to enhance quality Lean Doughs These breads contain yeast but have little fat content, the doughs are made leaner for a more textured bread resulting to a more crusty exterior, Flour such as wheat and bread flour are mostly used giving it a fuller and leaner texture. Enriched Doughs the most popular set of breads because of added fat such as milk, butter, sugar and cream. Enough to tenderize the crumbs and additional ingredients such as fruits, flavorings and nuts are added. Kitchen Measurements and Conversions Teaspoon : tsp. Liter : L Grams(g).Milliliters (ml) , Tablespoon (tbsp), Tablespoon : tbsp. Ounces: : oz. teasepoon (tsp) and cups (c) are the most commonly used measurements. Cup : c. Fluid Oz : fl.oz We use grams, kilo grams, ounces and pound Grams : g. Quart : qt. for solid ingredients while, mililiters, liters, fluid ounce, pint, quart, and gallon for liquid ingredients. Kilo grams : Kg. Pint : pt. Teaspoon , Tablespoon and Cups can be either Milliliter : ml. Gallon : gal. because it depends on the ingredient being used. Pound : lb. CUPS/Tbsp/tsp GRAMS/mlliliters 1 tsp 5 grams/mlliliters 1 tbsp 15 grams/mlliliters 1 cup 240 grams/mlliliters 2/3 cup 160 grams/mlliliters 1/2 cup 120 grams/mlliliters 1/3 cup 80 grams/mlliliters 1/4 cup 60 grams/mlliliters 1/8 cup 30 grams/mlliliters 3/4 cup 180 grams/mlliliters SINGLE CONVERSION Using the measurement in from the table we could now identify the CONVERTED WEIGHT, We can now say that 1 cup is equivalent to 240g/ml, while 1 teaspoon is equivalent to 5g/ml, 1/2 cup is equivalent to 120g/ml and 3/4 cup is equivalent to 180g/ml Recipe: CHOCOLATE CUPCAKE Yields 12 pieces INGREDIENTS CONVERTED WEIGHT 1 cup All purpose flour 240g 1 teaspoon baking powder 5g 1 teaspoon baking soda 5g 1/2 cup cocoa powder 120g 3/4 cup milk 180ml MULTIPLE CONVERSION Just substitute the given recipe using the table earlier, to convert this knowing that 1/2 cup is 120 g/ml and that in 1 tablespoon there is 15 grams, it shows that there are two tablespoons needed, we simply multiply the weight into the number of measurements needed Sample : 1/2cup (120g/ml) + 2 tablespoon (15x2) 120+30 = 150 grams Recipe: CHEESE CAKE Yield: 8 servings INGREDIENTS CONVERTED WEIGHT 1/2 cup + 2 tablespoon cream cheese 150g 1/3 cup + 3 teaspoon sugar 3 tablespoon + 1/8 cup butter 1 cup+ 1/4 cup crushed graham 5 teaspoon + 1 tablespoon vanilla extract