University of Santo Tomas Pre-Laboratory Discussion of LA No. 1 PDF

LABORATORY ACTIVITY NO. 1 BASIC PROFESSIONAL SKILLS AND BAKING AND PASTRY EQUIPMENT Ms. Joanna Mari L. Freo, MSc. Department of Food Technology College of Education INTENDED LEARNING OUTCOME ▪ Perform laboratory activities to demonstrate familiarity with the bakin...

LABORATORY ACTIVITY NO. 1 BASIC PROFESSIONAL SKILLS AND BAKING AND PASTRY EQUIPMENT Ms. Joanna Mari L. Freo, MSc. Department of Food Technology College of Education INTENDED LEARNING OUTCOME ▪ Perform laboratory activities to demonstrate familiarity with the baking profession and equipment used in baking and pastry making. JMLFREO OBJECTIVES OF THE ACTIVITY ▪ Describe the structure, uses, and limitations of baking formulas. ▪ Calculate ingredient weights based on baker’s percentage to convert formulas correctly and accurately measure ingredients. ▪ Calculate formula costs. ▪ Recall the steps to prevent foodborne diseases in the areas of personal hygiene and food-handling techniques. ▪ Identify the equipment, hand tools, pans, container, and molds used in baking and pastry making and indicate their uses. JMLFREO INTRODUCTION Recipes and Formulas ▪ fundamental tools of the kitchen and bakeshop ▪ indicate ingredients to be purchased and stored ▪ give measuring and preparation instructions for the items to be produced ▪ the focus of other management tools and techniques, including modifying quantities and determining costs JMLFREO STANDARDIZED FORMULA Standardized Formula ▪ a set of instructions describing the way a particular establishment prepares a particular item ▪ it is a customized recipe developed by an operation for the use of its own cooks, pastry chefs, and bakers, using their own equipment, to be sold or served to its own patrons JMLFREO STANDARDIZED FORMULA Ingredients and Equipment Name of recipe Yield exact amounts needed Directions for Directions for Directions for Preparation and portioning, preparing the holding the cooking times plating, and dish product garnishing Directions for storing leftovers JMLFREO FUNCTIONS OF STANDARDIZED FORMULAS ▪ they are detailed and specific They control ▪ to ensure the product is the same every time quality it is made and served, no matter who cooks it ▪ they indicate precise quantities for every ingredient and how to measure that quantity They control quantity ▪ they indicate exact yields and portion sizes and how to measure and serve those portions JMLFREO READING RECIPES AND FORMULAS Formula Ingredients Procedures Modifications Tools and Equipment JMLFREO MEASUREMENT JMLFREO UNITS OF MEASURE: THE METRIC SYSTEM JMLFREO BAKER’S PERCENTAGES ▪ Ratios are the simplest and most basic way of expressing a formula. ▪ Baker’s percentages indicate the amount of each ingredient used as a percentage of the amount of flour used. ▪ Flour is used as the basis of baker’s percentages because it is the main ingredient in nearly all baked goods. 𝑻𝒐𝒕𝒂𝒍 𝒘𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕 % 𝒐𝒇 𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 = 𝒙 𝟏𝟎𝟎 𝑻𝒐𝒕𝒂𝒍 𝒘𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒇𝒍𝒐𝒖𝒓 JMLFREO BASIC FORMULA AND RECIPE CONVERSION Conversion Calculations using Conversion Formulas 𝑵𝒆𝒘 𝒀𝒊𝒆𝒍𝒅 𝑪𝒐𝒏𝒗𝒆𝒓𝒔𝒊𝒐𝒏 𝑭𝒂𝒄𝒕𝒐𝒓 = 𝑶𝒍𝒅 𝒀𝒊𝒆𝒍𝒅 Example: You have a recipe with a yield of 8 portions and you want to make 18 portions. Your conversion factor is 2.25. If you multiply 𝟏𝟖 each ingredient in your recipe by 2.25, you = 𝟐. 𝟐𝟓 will prepare 18 portions, not 𝟖 the 8 of the original recipe. JMLFREO BASIC FORMULA AND RECIPE CONVERSION Conversion Calculations using Percentages 1. Change the ingredient percentage to decimal form by moving the decimal point two places to the left. 2. Multiply the weight of the flour by this decimal figure to get the weight of the ingredient. Example: A formula calls for 20% sugar and you are using 10 lb flour. How much sugar do you need? 20% = 0.20 10 lb x 0.20 = 2 lb sugar JMLFREO BASIC FORMULA AND RECIPE CONVERSION Conversion Calculations using Percentages 1. Change the total percentage of the formula to a decimal form by moving the decimal point two places to the left. 2. Divide the desired yield by this decimal figure to get the weight of flour needed. 3. If necessary, round off this number to the next highest figure. This will allow for losses in mixing, makeup, and panning, and it will make calculations easier. 4. Use the weight of flour and remaining ingredient percentages to calculate the weights of the other ingredients. JMLFREO BASIC FORMULA AND RECIPE CONVERSION Example In the sample cake formula in the table below, how much flour is needed if you require 6 lb or 3000 g cake batter? 377.5% = 3.775 3000 g ÷ 3.775 = 794.7 g JMLFREO COST CALCULATIONS 𝑻𝒐𝒕𝒂𝒍 𝑪𝒐𝒔𝒕 𝑼𝒏𝒊𝒕 𝑪𝒐𝒔𝒕 = 𝑼𝒏𝒊𝒕 𝑪𝒐𝒔𝒕 𝑨𝑷 𝑼𝒏𝒊𝒕 𝑪𝒐𝒔𝒕 𝑬𝑷 𝑼𝒏𝒊𝒕 𝑪𝒐𝒔𝒕 = 𝒀𝒊𝒆𝒍𝒅 𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 JMLFREO COST CALCULATIONS Calculating Formula Costs 1. List all ingredients and quantities of the formula as prepared. 2. Determine the EP unit cost of each ingredient. 3. Convert the quantities in the formula to the same units used for the EP costs. 4. Calculate the total cost of each ingredient by multiplying the EP unit cost by the number of units needed. Round up fractions of a cent to the next highest cent. 5. Add the ingredient costs to get the total formula cost. 6. To get unit costs, divide the total formula cost by the number of units produced. Round up fractions of a cent to the next highest cent. JMLFREO COST CALCULATIONS JMLFREO BAKING AND PASTRY EQUIPMENT JMLFREO MIXERS Table Top Mixer Planetary Mixer Mixer Attachments JMLFREO MIXERS Spiral Mixer Horizontal Mixer JMLFREO DOUGH-HANDLING EQUIPMENT Dough Fermentation Trough Dough Divider Dough Sheeter JMLFREO DOUGH-HANDLING EQUIPMENT Molder Proofer Retarder-Proofer JMLFREO OVENS Mechanical Oven Convection Oven Revolving Oven JMLFREO OTHER LARGE EQUIPMENT Steam Jacketed Kettle Doughnut Fryer JMLFREO PANS, MOLDS, HAND TOOLS JMLFREO This Photo by Unknown Author is licensed under CC BY-SA JMLFREO