How did we do?
First Baking Experience - Cookies
 How did you feel your first experience in the
kitchen went?
 What, if anything, would you change?
 Did you enjoy baking?
 What do you think are some importing things
to consider when working in a kitchen?
 How did your final product turn out?
Mise en Place
A Place for Everything and Everything in
it’s Place
Mise en Place is a term that refers to preparing
ingredients by measuring everything out before
you start cooking or baking.
Ingredients should
be arranged in
bowls and
organized by the
order they are to be
used.
Additionally, all your
utensils and
equipment should be
set up and easily
accessible.
4 Simple Steps for Mise en Place
 Pre-Prep:
 Start with a clean kitchen. Clean countertops, put dishes
away.
 Quick Tip: clean as you go. Keep your cleaning tools
nearby so that you can constantly clean up as you work.
This will help you maintain your Mise en Place and avoid
any potential contamination of ingredients
 Read the recipe all the way through. Focus on the
ingredients and steps, and then start gathering your
resources.
4 Simple Steps for Mise en Place
 Deep Prep:
 Process everything before you start (chop, blend,
peep, dice, measure, etc.)
 This is a good time to prepare pans and pre-heat
the oven. It’s best for the oven to be heated for at
least 10-15 mins before putting your dish in to
ensure it’s at the right temperature.
4 Simple Steps for Mise en Place
 Cook/Bake:
 If you’re prepared properly, you can do more than
one thing at a time. It’s all about timing and
making sure you’re not overcooking anything.
 Quick Tip: not all vegetables need to cook for the
same amount of time. To time it right, you can
blanch them, which means briefly boiling an
ingredient, and then plunging it into an ice water
bath to stop the cooking process.
4 Simple Steps for Mise en Place
 Finishing Touches:
 It’s the last minute drizzle of sauce on the plate, the
tossing of the dressing into the salad, or the
sprinkling of chopped parsley flakes on the plate to
add a bit of colour.
http://www.youtube.com/watch?v=PDFBdk0d21A
Baking 101
 Baking is an exact science that requires
precise measuring and accuracy.
 A baker uses a formula – a recipe that
includes the precise amount of each
ingredient. The success of the formula is
determined in large part on accurate
ingredient measurement and following
instructions carefully.
Baking
Accuracy is
crucial in baking
because most
baked products
are made from
the same basic
ingredients:
Flour, water,
eggs, fat,
leavening
agent.
Baking
The difference between two baked products
often lies in the proportion of each ingredient in
the formula. If the proportions are off, you will
end up with a different product or an
unacceptable product.
Measuring
 Bakeshop ingredients are measured by weight
or volume.
 Volume is the space an ingredient occupies.
 Weight measures the mass or heaviness of
something.
 These two methods of measurement often
produce very different results.
Weighing
 Bakers tend to weigh most ingredients on a
balance scale.
 Bakers refer to weighing as scaling.
 Measuring ingredients by weight gives
consistent, reliable results.
Measuring Equipment
 Measuring spoons come in sets of four or six,
ranging from 1/4 teaspoon to 1 tablespoon.
You can use the same measuring tools for
both liquids and dry ingredients.
 For liquids, fill the spoon until it's full.
 For dry ingredients, pour or scoop into the
spoon until it's full, leveling off the spoon with
the straight edge of a spatula or knife.
Measuring Equipment
 Measuring cups are essential for every kitchen.
You won't find many recipes that don't require
measurements of some kind. Measuring cups
come in two basic types:
 Graded: Graded cups range in sizes from 1/4 cup
to 1 cup and can range from 4 to 6 cups in a set.
Use graded cups to measure dry ingredients and
solid fats, such as shortening.
 Glass: Glass cups are available in a wide range of
sizes, the most common being 1 cup, 2 cups, and
4 cups. Use these cups for measuring liquids.
Measuring Dry Ingredients
 To measure dry ingredients, spoon the
ingredients lightly into the measuring cup. Do
not shake the cup to make level!
 Take the straight edge of a knife (not the
cutting edge) and level off the ingredient.
Leveling it off gives you one level cup.
 If the recipe calls for a heaping cup, do not
level off the cup. Instead, leave a small
mounded top of ingredients.
Measuring Fats
 To measure shortening, spoon the ingredients
into a cup and pack down firmly with a spoon
or rubber spatula to eliminate any air holes.
Measuring Liquids
 Always use a glass measuring cup for
measuring liquids. For an accurate reading,
always rest the cup on a level surface and
read at eye level.
httphttp://www.youtube.com/watch?v=0vulU_mi7owww.youtube.com/watch?v=0v-ulU_mi7o
Should I Measure or Weigh?
 For the most part, precise measurements are
not necessary in cooking, but are a critical
part of baking success. In fact, incorrect
measuring is one of the biggest reasons that
most baking endeavors fail. A bit of extra
flour can lead to rock-hard cookies, tough
bread, and less-than fluffy cakes. Too much
granulated sugar and your cookies will be
crispy when you wanted them soft and
chewy.
Scales
 The easiest way to get precise measurements of
ingredients is to use a kitchen scale.
 Lets try it out…
How did our cookies turn out?
Cookie Dough
Errors
Spreading
Crumbly
Poorly Mixed
*
*
Hard
Dry
*
Too little sugar
Too much
sugar
*
*
*
To little flour
*
Too much flour
*
*
Too much
leavening
Too much
baking soda
Lack of
Spread
*
*
Not enough
eggs
*
Too much
*
*
Pie Dough
 Using proper technique is an important factor
in making pie dough.
 There are 2 types of Pie Dough:
 Flaky Dough, used for pie top crusts;
prebaked pie shells.
 Mealy Dough, used for fruit pies, custard
pies, cream pies; bottom crust.
Pie Dough
 It is important not to overmix pie dough.
 To keep the pie dough flaky, pie dough should
normally be mixed by hand.
 Pastry flour should be sifted together with the
salt before mixing to lessen clumping.
 Next, the fat is cut into the flour until the fat is
the size of peas.
 The cold liquid is then added and all
ingredients are mixed until the dough holds
together.
Pie Dough
 Dough should be covered with plastic wrap
and chilled before using.
 This allows the dough and fat to firm for easy
handling and rolling.
 http://www.youtube.com/watch?v=GuCyDYYVILghttp://www.youtube.com/watc
h?v=GuCyDYYVILg