LESSON 1: PROFESSIONALISM

Definition of Terms
- Confectionery: transforming sugar into sweets; also refers to the trade of candy making.
- Artisan: a person who works in a skilled craft or trade; one who works with his or her hands.
Applied to bread bakers and confectioners who prepare foods using traditional methods
- National Cuisine: the characteristic cuisine of a nation.
- Farm-to-table movement: an awareness of the source of ingredients with an emphasis on serving
locally grown and minimally processed fresh food in season.
Culinary Timeline Past to Present: Bread Making Since Ancient Times
- The first bread product human consumed were firm porridges made from grasses and grains
cooked on flat stones heated by an open fire.
- The use of stone oven dates back from the Neolithic Period (4,000 B.C.E.). It resembles the domed
beehive-shaped ovens still used today.
- It is believed that the Egyptians discovered the effect of wild yeast organisms in leavening bread
and perfected bread making to achieve consistent results. (This discovery also leads to the
discovery of beer)
- Organized bakeries are depicted in hieroglyphics, sculptures and tomb paintings discovered
throughout Egypt, where as many as 70 kinds of breads were consumed in the first millennia B.C.E.
Evolution of Agriculture
- Historians believe that the development of organized societies began with the evolution of
agriculture.
- Once plants and grains could be consistently produced and animals raised systematically, humans
were no longer forced to hunt and forage for food.
- They were able to concentrate on perfecting other skills and crafts.
- Bread making and confectionery were the first labor activities organized into specialized trades.
- Pharaohs employed skilled bakers to provide bread for their private consumption.
Bread Baking by the Ancient Greeks
- Among the trades recognized by the highly organized Greek society (4 th and 3rd centuries B.C.E.)
were the wafer makers (oblaten) and the pastry cooks.
- Historians credit the ancient Greeks with spreading the profession of the baker throughout the
Mediterranean.
- (4th century) Bakers accompanied roving Greek armies on their raids.
- When Roman armies conquered them, Greek soldiers and bakers remained in what is now Italy.
- Roman occupation then helped spread the techniques for cultivating grains, milling, and baking
bread products throughout the western world.
- Bread rapidly became the staple food essential for human survival.
Bread Baking in European Countries
- Bread baking and pastry making found a fertile home on the European continent.
- In northern regions including Austria, Germany, the Netherlands, Scandinavia, and the Great
Britain, where a cool, damp climate was inhospitable to wheat growing, rye grain products took
hold.
- In the 17thcentury, the Dutch and British introduced the use of pans in which to bake bread, paving
the way for the development of the sandwich.
Other Advances
- The process for milling flour was perfected in the 1830’s.
- In the mid 19th century, advances were made in the production of a stable form of yeast to leaven
bread.
- Once perfected by A Viennese distiller, this yeast paste popularized the production of a wider
variety of breads.
- Mechanical kneading machinery appeared and improved, making the task of large-scale bread
mixing possible.
Refined Sugar and The Art of Confectionery
 - Humans share a strong appetite for sweet foods; it is the only universally innate taste preference.
- For much of pre-history, historians assume that fruits were human's primary source of sweet foods.
- Sweet paste made from figs and dates, syrups made from juices of fruits were also used to sweeter
foods. Tree sap from maple and from grains were also used.
- Honey was the first concentrated sweetener to be widely used.
- In ancient Egypt, Greece and Rome, it was used to season both savory and sweet dishes and as a
preservative.
- But not until refined sugar became readily available did the pastry and confectionary trades
evolved.
- Without refined sugar, many of the sweets and candies available today would not be possible.
Sugar cane
- Sugar cane
o (saccharum officianarum) a tropical grass native to Southeast Asia is the primary source of
sugar.
o Produces a liquid syrup that when boiled down hardens and crystalizes.
o The process from extracting sugar began in India (500 B.C.E)
- Sugar's ability to be both a liquid and solid makes it indispensable for candy making and pastry
making.
- Arab's conquest of the Mediterranean region, international trade and the travel of the crusaders
spread the use of refined sugar throughout Europe during the 13th - 15th century.
- The island of Crete (Arabic "guandi" meaning "crystallized sugar") was the site of possibly the
world's first sugar refinery. Built by the Arabs around 1,000 C.E.
- Venice was one of the first European cities to set up its own sugar refineries (15th century), making
refined sugar available throughout the region.
- Many confections from that time (sugared fruits, sugared almonds, and marzipan) are still prepared
in the same manner today.
Refined Sugar
- Venice was one of the first European cities to set up its own sugar refineries (15th century), making
refined sugar available throughout the region.
- Many confections from that time (sugared fruits, sugared almonds, and marzipan) are still prepared
in the same manner today.
- During his travel to the New World, Columbus carried sugarcane from the Canary Islands to Santo
Domingo.
- Sugar cane flourished in that island that now comprises the Dominican Republic and Haiti.
- As sugarcane became more dispersed geographically, the cost of production dropped, causing
sugar to lose status as a luxury item while increasing its importance as a basic nutrient.
- During the 16th - 19th centuries sugar confectionery began to take hold in Europe.
Sugar Beets
- Sugar beet (Beta Vulgaris) is the second most important source of sugar in the world.
- In the 18th century, German chemists discovered how to extract sugar from the root of beets and
built a refinery to do this commercially in 1800.
- When cane sugar supplies were cut off during the Napoleonic Wars, Napoleon ordered the
cultivation of sugar beets on a large scale.
- Today, much of the sugar consumed in northern countries comes from sugar beets, and about half
of the sugar produced in the United States comes from sugar beets.
 
The First Restaurant
- 1765
o Monsieur Boulanger, a Parisian tavern keeper, opened the first free-standing restaurant in
Paris.
o He hung a sign advertising the sale of his special restorative, a dish of sheep feet in white
sauce.
 o Boulanger's contribution to the food service industry was to serve a variety of foods
prepared on premises to customers whose primary interest was dining.
- Restaurant
o Derived from the French word restaurer ("to restore")
o Since the 16th century, the word restorative has been used to describe rich and highly
flavored soup or stews capable of restoring lost strength.
- 20th century
o (Fernand Point 1897-1955) Refined and modernized classical cuisine and laid the
groundwork for nouvelle cuisine.
o Gaston Lenotre (1920-)
 Father of modern French Pastry
 Began a culinary school, L'Ecole Lenotre
 Developed innovations in Bavarians, charlottes and mousses.
 Mastered techniques of freezing baked products.
- Artisan Bread Movement
o In the 1920's, a new mixing technique was introduced which produced lighter, softer bread
than what had been available previously.
o During World War II, severe shortages forced bread rationing in France.
o Following the war, the demand for fluffy white bread was greater than ever.
o New dough mixing methods and rack ovens capable of handling large numbers of loaves
produced plenty of bread to meet his demand.
- Lionel Poilane (1945-2002)
o Called a true visionary and an ambassador of bread, he is credited with elevating the craft of
bread baking and the appreciation of traditional artisan ways of making bread in our time.
o He dedicated himself to reviving traditional reginal breads. In the 1980's he set out to
document regional bread recipes. His book is used as a reference text in schools throughout
France to this day.
o Following his lead, other Parisian bookers were similarly inspired top rediscover traditional
ways of making flavorful bread. He inspired an international interest in producing what is
now called ARTISAN breads, breads made in traditional ways with the purest ingredients.
o Thousands of loaves of pain Polaine are made each day in a production bakery outside Paris.
Though the production is large it is not industrialized. He believed in what is called "retro-
innovation"-combining the best of the old techniques with modern advances.
 
Evolution of Cooking
1. Grande Cuisine (Haute Cuisine)
o The rich intricate and elaborate cuisine of the 18th and 19th century French aristocracy and
upper classes. It is based on the rational identification, development and adoption of strict
culinary principle.
o By emphasizing the how and why of cooking, it was the first to distinguish from regional
cuisines, which tend to emphasize the tradition of cooking.
2. Classic/Classical (Classique Cuisine)
o The late 19th and 20th century refinement and simplification of French grande cuisine.
o Relies on the through exploration of culinary principles and techniques and emphasizes the
refined preparation and presentation of superb ingredients.
3. Nouvelle Cuisine
o French for "new cooking"; a mid-20th century movement away from many classic cuisine
principles and towards a lighter cuisine based on natural flavors, shortened cooking times
and innovative combinations.
o The culinary philosophy was principled on:
 The rejection of overly rich, complicated dishes.
 Chefs emphasizes healthful eating.
  Ingredients must be absolutely fresh and of the highest possible quality.
 Cooking methods should be simple and direct whenever possible.
 The accompaniments and garnishes must be light and contribute to an overall
harmony.
 The completed plates must be elegantly designed and decorated.
4. New American Cuisine
o A late 20th centyru movement that began in California but spread in the United States; it
stresses the use of the fresh locally grown produced and high-quality ingredients simply
prepared in a fashion that deserves and emphasizes natural flavors.
5. Fusion Cuisine
o The blending or use of ingredients and preparation methods from various ethnic, regional or
national cuisines in the same dish.
o Also known as transitional cuisine
6. Molecular Gastronomy

Kitchen Brigade
- The text takes a close look at the structure of the kitchen brigade, especially as it relates to the
pastry chef.
- Brigades may have:
o Executive chefs with:
 Sous chef and
 Area chefs
o Pastry chefs overseeing:
 Bread baker
 Confectioner
 Ice cream maker
 Decorator
The Professional Pastry Chef and Baker
- Attributes a student must cultivate for a successful career:
o Knowledge
o Skill
o Taste
o Judgement
o Dedication
o Pride
 
Safety and Sanitation
- Like all food service professionals, bakers and pastry chef must have a thorough understanding of
sanitation principles.
- Microorganisms thrive on certain foods, creating potentially hazardous foods (PHF), which may
require time and temperature control for safety (TCS), is any food or food ingredient.

Potentially Hazardous Foods

- PHF comes from:
o An animal source
o Cooked rice, beans, potatoes, soy products and pasta
o Raw seed sprouts, cut melons.
o Custards, sauces, and casseroles
- Temperature is critical to limiting PHFs.
 
Temperature Danger Zone
 - A Potentially Hazardous Food may require Time and Temperature Control for safety. To maintain
food safety
o Keep food out of the TDZ.
- The TDZ is 41-degree Fahrenheit and 135-degree Fahrenheit (5 degree Celsius and 57 degree
Celsius)
o Keep hot food hot.
o Keep cold foods cold.
o Keep frozen foods frozen.
o Thaw foods under refrigeration
 
Sanitation
- The creation and maintenance of conditions that will prevent food contamination or food-borne
illness.
Safety and Sanitation
- Cross-contamination moves microorganisms to food and food handling surfaces.
- To avoid cross-contamination:
o Wash hands frequently
o Keep fingernails short, clean and neat
o Keep wounds/cut antiseptically bandaged.
o Bathe frequently
o Keep hair clean and restrained.
o Wear clean work clothes and avoid wearing jewelry.
o Don't eat, drink, smoke or chew gum in food prep areas.
Sanitary Dishwashing
- Cleaning refers to removing visible soil and food residue.
- Sanitizing refers to removing harmful substances to safe levels.
o Wash pots and pans in a three-compartment sink set up to properly scrape, spray, wash,
rinse and sanitize.
o Sanitize by immersing item in 171 degrees Fahrenheit (77 degrees Celsius) water for at least
30 seconds or in approved chemical sanitizer.
o Air dry
Contamination Occurs in Two Ways
- Direct contamination: the contamination of raw foods in their natural setting or habitat.
- Cross-contamination: the transfer of bacteria or other contaminants from one food, work surface
or piece of equipment to another.
Reducing Cross-contamination
- Personal cleanliness
- Dish and equipment cleanliness
- Pest management
Pest management
- Build them out of your facility.
- Create an environment in which they cannot find food, water, or shelter.
- Rely on professional extermination.
 
FIFO - FIRST IN FIRST OUT
 
HACCP
- An effective and efficient system for managing and maintaining sanitary conditions in all types of
food service operations.
o Hazard
o Analysis
o Critical
 o Control
o Points
HACCP System Flowchart:
Step 1: Identify potential hazards and evaluate their severity and risks.
Step 2: Identify the critical control points, which are steps where hazards can be reduced or eliminated.
Step 3: Establish procedures for controlling hazards and correcting problems.
Step 4: Monitor the critical points and correct problems as they arise.
Step 5: Set up and use a record-keeping system.
Step 6: Verify that the system is working and adjust in as needed.
 
The Safe Worker
- Personal safety
o Occupational Safety and Health Act (OSHA)
- Fire Safety
o Know what kind of fire extinguisher you have and how to use it
- First Aid
o CPR
o Heimlich maneuver
- OSHA mandates safety in the workplace.
- To maintain a safe kitchen:
o Clean up spills immediately.
o Operate equipment properly.
o Wear properly fitting clothing without jewelry
o Use knives/equipment for intended purposes only.
o Walk, don't run.
o Keep exists/stairs/aisles clear.

LESSON 2: TOOLS AND EQUIPMENT FOR THE BAKESHOP

NFS RATING
- National Sanitation Foundation, or sets standards for tools, cookware and equipment
- NSF standards require:
o Easily cleanable equipment.
o Food contact surfaces nontoxic, nonabsorbent, corrosion resistant, nonreactive and smooth.
o Internal corners rounded and smooth; external corners smooth and sealed.
o Coating nontoxic, easily cleaned, resist chipping.
o Waste and waste liquids must be easily removed.
TOOLS AND EQUIPMENT
- Hand tools aid in cutting, moving or combining foods.
- They have few, if any, moving parts.
o Graters
o Pastry brushes
o Rolling pins
o Spatulas
 Icing Spatula Slanted/Off-set spatula
 Spatula Knife
 Silicon spatula
o Dough scrapers
o Whisks
 Dough
 Flat/Roux
 Ball
 Balloon
  French
 Coil/Spring
o Tongs
o Cutters
o Pastry cutter
KNIVES
- It should be easily sharpened, well-constructed, comfortable and balanced.
- Metals used for knives are:
o Carbon steel
o Stainless steel
o High-carbon stainless steel
o Ceramic
- KNIFE SHAPES:
o French or chef's
o Utility
o Paring
o Bread/cake
o Lame or bread slasher
MEASURING AND POURING DEVICES
- Precise measuring is critical in the bakeshop.
- Measurement may be based upon weight or volume.
- Measuring tools are:
o Scales - portion, balance or digital scales.
o Measuring cups and spoons
o Ladles
o Portion scoops
o Thermometers
o Timers
COOKWARE AND BAKEWARE
- Cookware includes pots and pans made from commonly from copper, aluminum and stainless steel.
- Bakeware is used to shape or contain batters:
o Metal sheet pans and hotel pans
o Metal cake pans, tart pans and molds
o Molds and pans made from silicone
STRAINERS AND SIEVES
- Aerate dry ingredients or drain cooked foods.
o China cap
o Skimmer and spider
o Cheesecloth
o Food mill and flour sifter
- Decorating and finishing tools decorate cakes and pastries.
o Pastry bags
o Dispensing tips for the pastry bags
o Cake combs

PROCESSING EQUIPMENT
- Electrical and non-electrical devices to chop, puree, slice, grind or mix.
o Slicers
o Mandoline
o Food processor
o Blender
o Immersion blender
 o Mixer
o Juicer
HEAVY BAKING AND COOKING EQUIPMENT
- Learn how to operate and maintain all kitchen equipment before using
o Ovens are enclosed spaces where food is cooked by hot air, either convection ovens or
conventional ovens.
 Wood burning
 Microwave
o Broiler, salamander and blowtorch are used for top browning.
o Deep-fat fryers are used to prepare doughnuts.
 

HEAVY EQUIPMENT
- Assorted equipment in the professional bakeshop includes:
o Proof boxes to store dough before baking.
o Refrigerators and freezers to maintain foods at low temperatures.
o Sheeters for roll dough.
o Dishwashers for cleaning bakeware and cookware.
- Work surfaces are usually stainless steel.
- High density plastic makes the best food storage container.

SAFETY EQUIPMENT
- Properly equipped bakeshop should include the safety equipment:
o Fire extinguishers
 Class A, B, C and K
o Ventilation systems
o First-aid kits
PROFRESSIONAL BAKESHOP
- Bakeshops are designed to accommodate the needed workstations; consider efficient flow and
minimizing steps
- The task of baking is divided into four stages:
o Measuring and mixing of ingredients
o Makeup of the product before baking
o Baking
o Final assembly
 - Receiving, storing, washing and employee use areas must also be incorporated.

LESSON 3: PRINCIPLES OF BAKING

MIXING
- Once ingredients are measured, they must be MIXED, MIXING ACCOMPLISHES:
o Even distribution of ingredients.
o Breakdown of fats and liquids, causing them to emulsify.
o Activation of the proteins in wheat flour causing formation of gluten.
o Incorporation of air (aeration) into dough.
MIXING METHODS

IMPORTANCE OF MOISTURE
- Moisture dissolves ingredients, helps hydrate and activates compounds in dough
- Doughs have low water content.
o Yeast bread dough, cookie dough, pie dough.
- Batters generally contain more liquids, fat and sugar than doughs.
o cake batter, muffin batter and pancake batter.

HEAT TRANSFER
- CONDUCTION - movement of heat from one item to another through direct contact.
o Pan placed over burner
- CONVECTION - transfer heat through a fluid, which may be liquid or gas.
o Hot air circulating in oven
- RADIATION - transfer of heat through waves that move from the heat source to the food.
o Infrared cooking
o Microwave ovens
BAKING & COOKING METHODS
- DRY-HEAT - cooking uses air or fat and is the principal method to cook:
o Batter
o Dough
- MOIST HEAT - uses water or steam for cooking:
o Fruits
o Tenderizing foods
o Reducing liquids

THE BAKING PROCESS

- Batters and dough pass through 9 stages during the baking process:
o Gasses form
o Gasses are trapped
o Starches gelatinize
o Proteins coagulate
o Fats melt
o Water evaporates
o Sugars caramelize
o Carryover baking
o Staling
GASES FORM
- The rise is caused by the gas present in the dough or batter.
- Formulation of gases begins upon mixing and continues as a product is heated until it reaches a
temperature of around 170 F.
- These gases are:
o Carbon Dioxide - released as byproduct of leaveners used in the mixture.
o Air - may be incorporated during the mixing process.
o Steam - one gas formed when heat is applied.
GASES ARE TRAPPED
- The stretchable network of proteins created in a batter or dough, either egg protein or gluten traps
gases in the products.
- Without an appropriate network of proteins, the gases would just escape without causing the
mixture to rise.
- Proper mixing ensures the appropriate protein development in a batter or dough.
STARCHES GELATINIZE
- When a mixture of starch and liquid is heated, remarkable changes occur.
- Starches begin to absorb moisture up to 10 times their own weight beginning at temperatures as
low as 105F.
- When starch granules in a batter or dough reach a temperature of approximately 140 F, they
absorb additional moisture and expand. This process is referred as gelatinization.
GELATINIZATION
 - The process by which the starch granules are cooked; they absorb moisture when placed in a liquid
and heated; as the moisture is absorbed, the products swells, softens, clarifies slightly.
PROTEINS COAGULATE
- Proteins begin to coagulate (solidify) when the dough or batter reaches a temperature of 170 F.
- In the process of heat, the protein chains unfold, which allows them to rebond and solidify into a
solid mass. As proteins cook, they lose moisture, shrink and become firm.
- This process provides most of the baked good’s structure.
- Baking temperatures are important for controlling the point at which proteins coagulate.
- Too high — proteins solidify before the gases in the product have expanded fully, resulting in a
product with poor texture and reduced volume.
- Too low — gases escape before the proteins coagulate, resulting in a product that may collapse.
Most proteins complete coagulation at 160-185 F.
FATS MELT
- As fats melt, steam is released and fat droplets are dispersed throughout the product.
- The fat droplets coat the starch (flour) granules, thus moistening and tenderizing the product by
keeping the gluten strands short.
- Fats that melt at low temperatures, such as butter, tenderize more that those that melt at high
temperatures, such as vegetable shortening.
WATER EVAPORATES
- Throughout the baking process, the water contained in the liquid ingredients will turn to steam and
evaporate.
- This steam is a useful leavener.
- During the early stages of baking the product is porous, allowing these gases to escape readily. As
steam is released the dough or batter dries out, starting from the outside, resulting in the formation
of a pale crust.
SUGAR CARAMELIZE
- As sugars are heated above 320 F, they break down and darken or caramelize.
- The result is the gradual darkening of the surface of a baked good.
- Caramelization of sugars is responsible for most of the flavors associated with baked goods.
Because high temperatures are required for caramelization, most foods brown only on the outside
and only through the application of dry heat.
MAILLARD REACTION
- Named for the French Scientist who discovered this principle.
- The process whereby sugar breaks down and darkens in the presence of protein and heat.
- It is also responsible for the development of pleasing, nutty baked flavors. (some of the aromas and
flavors of roasted nuts, chocolate and coffee derive from Maillard browning).
CARRYOVER BAKING
- The changes in a baked good do not stop when it is removed from the oven.
- The residual heat contained in the hot baking pan, and within the product itself, continues the
baking process as the product cools.
- As baked products cool, other noticeable changes takes place. At first these changes yield pleasing
characteristics.
- Fats resolidify, causing the product to firm. Sugars crystallize, giving a pleasant crunchiness to the
crust of a cookie.
- When these changes become unpleasantly noticeable, a product is considered stale.
WHAT IS FLAVOR & TASTE?
- Flavor - combination of the tastes, aromas and other sensations in the mouth.
- Five primary Tastes are:
o Sweet
o Sour
o Salty
o Bitter
 o Umami
SCIENCE OF TASTE
- Chewing releases flavor compounds in food.
- Taste buds on the tongue detect taste and flavor compounds.
- Aromas and odor compounds reach olfactory bulb through internal and external nostrils.
EFFECTS ON FLAVOR PERCEPTION
- TEMPERATURE: Foods at warm temperatures offer the strongest tastes.
- CONSISTENCY of the product
- PRESENCE OF CONTRASTING TASTES
- PRESENCE OF FATS
- COLOR
COMPROMISES TO TASTE PERCEPTION
- Sense of taste can be challenged by factor’s beyond one’s control.
o Age
o Health
o Smoking
 
LESSON 4: BAKESHOP INGREDIENTS
FLOURS
- Provide bulk and structure to baked goods.
- They are produced when grain kernels are ground to powder.
- Grains are grasses that bear edible seeds.
- Wheat flour is the most important ingredient in the bakeshop.
Consist of five nutrients:
- Fat (<1%)
- Minerals (<1%)
- Moisture (<15%)
- Starches (63-77%)
- Proteins (up to 70%)
CLASSIFICATION OF WHEAT
- Winter Wheat
- Spring Wheat
TYPES OF FLOUR
Among the primary types of wheat flour:
- Cake flour
- Pastry flour
- All-purpose flour
- Bread flour
- High-gluten flour
- Vital Wheat Gluten
- Durum flour
SPECIALTY FLOURS
Among the types of flour used in the bake shop are the following specialty flours:
- Whole-wheat flour and wheat germ
Non-wheat or composite flours such as:
- Rye flour
- Cornmeal
- Oats
- Rice flour
SUGAR AND SWEETENERS
- Are carbohydrates
- Provide flavor and color and tenderize
 - Provide food for yeasts
- Serve as preservatives and act as creaming or foaming agents
Are classified as either:
- Simple or single
- Complex or double
They come in many forms:
- Turbinado
- Sanding
- Granulated
- Brown
- Superfine or caster
- Powdered or confectioner’s
- Fructose
LIQUID SWEETENERS
Achieve the same benefit as sugar except for leavening
- Corn syrup
- Glucose
- Invert sugar
- Honey
- Malt
- Maple syrup
- Molasses
SUGAR SYRUPS
- Sugar is a key ingredient in the bakeshop.
- It can be incorporated in its dry form or when liquefied into a syrup.
- Sugar syrups take two forms:
o Simple syrups, mixtures of sugar and water
o Cooked syrups, made of melted sugar cooked until it reaches a specific temperature
- The syrup’s density is dictated by the purpose
FATS
- Are the general term for lard, butter, margarine, shortening and oil.
- They provide color, add moisture and richness.
- They also assist with leavening, help extend shelf life and produce tender baked goods.
- With proper mixing fat particles are distributed evenly causing fat and liquid to emulsify.
TYPES OF FATS
- Butter is the fatty substance produced by agitating cream.
- Butter contains at least 80% milkfat and may or may not contain salt.
It comes in many forms:
o Salted butter
o European-style butter
o Whipped butter
o Clarified butter
- Lard is rendered pork fat.
- Margarine is manufactured from animal or vegetable oil
- Oil may be extracted from a variety of plants; unlike butter or solid fats, oil blends thoroughly into a
mixture
- Any fat is a shortening and tenderizes the product.
- Hydrogenation process hardens liquid fats
- Consumption of excess trans fats, a by-product of hydrogenation, is a risk factor for diseases
MILK AND DAIRY PRODUCTS
- Provide texture, flavor, volume, color and nutritional value for cooked or baked items.
- Highly perishable, milk is an excellent breeding ground for bacteria.
 - Pasteurization destroys pathogenic bacteria
- Milk can be:
o Whole
o Evaporated
o Sweetened condensed
o Dry powder
- Cream is rich milk containing at least 18% fat
o Half-and-half
o Light cream, coffee cream and table cream
o Whipping cream
o Heavy cream
o Clotted cream
- Cultured dairy products are produced by adding specific bacteria to fluid dairy products
o Buttermilk
o Sour cream
o Crème fraiche
o Yogurt
CHEESE
- Cheese is milk protein coagulated and then separated (whey from curd).
- One of the oldest and most widely known foods to man, cheese comes in various forms:
o Fresh
o Cream
o Farmer’s, baker’s and quark
o Mascarpone
o Ricotta
EGGS
Eggs leaven, flavor, thicken, enrich and tenderize yeast and extend shelf life of some baked goods.
- Yolk is the bright yellow portion containing most of the minerals and vitamins and all the fat.
- Albumen, or egg white, is clear, containing half the protein.
- Chalazae cords anchor the yolk in place.

 
THICKENERS
Starches are thickening agents
- Cornstarch
- Arrowroot
- Tapioca
Gelatins are thickeners derived from collagen
- Granulated
- Sheet or leaf
FRUITS
- Add flavor, moisture, texture, body and taste to baked goods
- Are organs developed from the ovary of a flowering plant containing one or more seeds
- They are a perfect snack food and a key ingredient in the pastry chef’s pantry
BERRIES
- Small, juicy fruits that grow on vines and bushes worldwide
- Thin skinned with many tiny seeds, they must ripen on the vine
o Blackberries
o Blueberries
o Cranberries
o Currants
o Raspberries
o Strawberries
CITRUS
- Thick bitter rind, with colored skin known as zest
- Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet
o Grapefruits
o Kumquats
o Lemons
o Limes
o Oranges
o Tangerines
EXOTICS
Improved transportation has increased availability of exotics
- Figs
- Gooseberries
- Guava
- Lychees
- Persimmons
- Pomegranates
- Prickly pears
- Star fruits
GRAPES
- The single largest fruit crop in the world, owing to wine making.
- They are berries that grow on vines in large clusters and are classified by color
o Red flame grapes
o Thompson seedless grapes 􏰀 Concord
o Ribier
o Emperor
MELON
Members of the gourd family, they can be divided into two groups:
o Sweet (cantaloupes and honeydew)
 o Watermelons
- Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh.
- Watermelons have thick, dark green rind surrounding crispy, watery flesh.
POMES
Tree fruits with thin skin and firm flesh surrounding many small seeds
- Quince
- Apples
STONE FRUITS
- Or drupes, are related to the almond
- They have thin skins, soft flesh and one woody stone, or pit.
- They are fragile, easily bruised, difficult to transport and have a short shelf life.
o Apricots
o Cherries
o Peaches and nectarines
o Plums
TROPICALS
- Native to hot, tropical or subtropical regions, now readily available
- All can be eaten fresh, without cooking
o Bananas
o Dates
o Kiwis
o Mangoes
o Papayas
o Passion fruits
o Pineapples
PURCHASING FRESH FRUIT
- Grading is based on size, uniformity of shape, color and texture as well as absence of defects.
- Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and
aromatic.
- Ripening can be delayed by chilling.
PURCHASING AND SOTRING PRESERVED FRUIT
- Extend the shelf life of fruits in essentially fresh form
- They are:
o Irradiation
o Acidulation
o Canning
o Freezing
o Drying
FLAVORINGS
Are used to give baked goods, creams, and confections flavors
- Salt
- Emulsions and extracts (such as vanilla)
- Coffee
- Chocolate
- Herbs and spices
- Nuts
- Alcoholic beverages

LESSON 5: MISE EN PLACE

FORMULAS AND RECIPES
 - Mise en place, or “put in place” means having everything in place necessary for the successful
preparation of the meal.
- Bakeshop formulas must be followed carefully and completely.
- Proper planning, reading a formula carefully before cooking, preparing equipment all ensure the
best results.
METHODS FOR MEASURING
- Measuring ingredients is extremely important and is done in three ways:
o By weight also called scaling
o By volume, considered less accurate than scaling except when measuring water
o By count
MEASUREMENT SYSTEMS
- Can be U.S or metric

FORMULA CONVERSIONS
- Yield is the amount produced by a formula expressed in total weight, volume, or number of units.
- Scale up or down increases (decreases) a recipe or formula mathematically.
CONVERTING TOTAL YIELD
1. NEW YIELD = CONVERSION FACTOR (C.F)
OLD YIELD

2. OLD QUANTITY x C.F. = NEW QUANTITY

CONVERTING PORTION SIZE
- Find a common denominator for the new and old formula; ounces, grams, cups, or servings can be
used.
1. # OF PORTIONS x PORITON SIZE = TOTAL YIELD

2. DESIRED PORTIONS X DESIRED PORTION SIZE = TOTAL (NEW) YIELD

3. NEW YIELD = CONVERSION FACTOR (C.F)

OLD YIELD

4. MULTIPLY EACH INGREDIENT QUANTITY BY C.F.

CONVERSION CONSIDERATIONS
- Additional problems can arise when making changes to yield. Keep in mind the following:
o Equipment should be considered when scaling.
o Evaporation may not be the same Formula errors may be exaggerated when a formula is
scaled.
o All things being equal, cooking times will not change when making a larger batch.
BAKER’S PERCENTAGE
- A system for measuring ingredients in a formula by expressing them as a percentage of the total
weight of the flour
- Immediately, a baker can compare formulas
- Flour (or a total of the weight of all flours in the formula) equals 100%
EXAMPLE:
KNIFE SKILLS
Basic knife skills are the backbone of techniques in a professional kitchen:
- Focus on the task at hand
- Use the correct knife
- Cut away from yourself
- Cut on a cutting board
- Keep knives sharp
- Hold point down, parallel, and close to the leg
- Don’t attempt to catch a falling knife
- Never leave a knife in a sink of water
PREPARING INGREDIENTS
- Removing water and salt clarifies butter and renders it more stable with a longer shelf life.
- Toasting nuts and spices before using them brings out flavor, browns the food, makes it crispier and
crunchier.
- Blanching nuts removes bitter skins
- Finely ground nuts can be substituted for some or all the wheat flour in recipes.
PREPARING TO BAKE
- Ingredients are often flavored before use in the bakeshop.
- Steeping soaks dry ingredients in a liquid to infuse its flavor in the liquid
- Dry fruits remain tender if soaked overnight before use, known as conditioning
- Blanching, or parcooking, is immersion in boiling salted water and removes bitterness, preserves
color, softens, and shortens final cook time.
- Ice baths, consisting of ice and water, quickly cool food for safe, sanitary storage under
refrigeration.