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UPPER CAPE VOCATIONALLESSON PLANCULINARY ARTS SUBJECT: BAKING MISE EN PLACE (FUNCTION OF BAKING INGREDIENTS)STUDENTS: FRESH,SOPH,JUNIOR,SENIORLESSON (TITLE)/ OBJECTIVES / OUTCOMES:- Describe the different functions of ingredients in baked items, such as stability, tenderness, and leavening- Explain the importance of accurate measurements in baking -Scale dry and wet ingredients properly, using appropriate measuring equipmentINTRODUCTION: The basic ingredients used in baking typically fulfill more than one function in the finished product. Understanding how ingredients function will give a chef the ability to create balanced baking formulas and to understand what went wrong when something doesn’t work.ACTIVITIES / STRATEGIES:Student is to make bakeshop recipe providedASSESSMENT:- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES- STUDENTS WILL BE GIVEN A WRITTEN TEST NOTES/ RESOURCESTo be successful in the baking and pastry arts, it is important to have a basic understanding of how baking ingredients function and how they react to one another. Knowledge of these principles and processes will not only help you follow any formula and produce better-quality products, but it will also help you develop your own formulas. *The professional chef chapter 31 “baking mise en placeSTABALIZERS: A stabilizer is any ingredient that helps develop the solid structure or framework of the finished product. It does this in one of two ways, either by toughening or tightening the dough or by thickening a mixture.Flour acts as a binding and absorbing agent. It is the gluten (protein in flour) that builds structure and strength in baked goods, where as the starch present in the flour makes a useful thickener. When starches granules suspend in water are heated, they begin to absorb liquid and swell, causing an increase in the viscosity of the mixture. THIS REACTION KNOWN AS GELATION.Eggs lend to stability during baking. Eggs act as thickeners through the coagulation of protein. Eggs also have leavening power. As eggs are whipped they trap air that expands when heated, resulting in a larger and lighter product.Arrowroot or cornstarch are generally preferred for thickening sauces, puddings, and fillings. The thickeners are diluted before incorporating them into other ingredients.Gelatin is used to promote light delicate foams that are firmly set. Gelatin is softened or bloomed in a cool liquid and is generally heated before adding.Pectin is carbohydrate derived from cell walls of certain fruits. It requires the correct balance of sugar and acid to gel. Apples, cranberries, and currants are common sources of pectin.LIQUEFIERS: Liquefiers help to loosen or tenderize a dough or batter. Water, Milk, and other liquids, fats, and sugar act as liquefiers.LEAVENERS (BIOLOGICAL, CHEMICAL, MECHANICAL): to leaven is to raise or to make lighter. Different leavening methods can be used alone or in conjunction with another to yield particular effects.BIOLOGICAL Organic leaveners are based on yeast, a living organism that feeds on sugars and produces alcohol and carbon dioxide, the gas that lightens dough to give it proper texture.CHEMICAL LEAVENERS-With baking soda and baking powder, an alkaline ingredient interacts with an acid already present in baking powder, or in an ingredient such as buttermilk, sour cream, yogurt, or chocolate to leaven the product.Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. MECHANICAL LEAVENERS Steam, which is produced when liquids in a batter or dough are heated, is a mechanical leavener. Steam is trapped in layers between the dough, causing them to separate and rise. ................
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