Chapter 8
ProStart Year II
Categories
Examples
Function
Strengtheners
Flour & Eggs
Provide Stability
Fats/Shortenings Butter & Oil
Moist, adds flavor, keep longer
Sweeteners
Sugar & Syrup
Flavor & color
Flavorings
Vanilla & Nuts
Taste & color
Leaveners
Baking Powder & Soda,
Yeast, Steam
Rise – chemical, organic,
physical
Thickeners
Cornstarch, Flour, Eggs thickens
Liquids
Water, Milk, Cream,
Eggs, Honey, Molasses
Provide moisture to allow gluten
to properly develop
Additives
Food Coloring
Add contrast in color

Weight of ingredient ÷ (Weight of flour × 100 percent) = % ingredient
A


yield is how much of something is produced.
If a formula calls for 35% sugar and uses 8 lbs. of flour, how
much sugar is needed?
8 lb. flour x .35 (percent in decimal) =
 2.8 lbs
lb. sugar
 Sifting
adds air to flour,
cocoa, and confectioner’s
sugar; removes lumps; and
filters out any impurities.
 Need
to sift baking soda b/c it tends to form
small clumps
• Sifting forces clumps to break apart
LEAN DOUGH



Made with flour, yeast,
water & salt
Little or no sugar & fat
Chewy texture & crisp crust
RICH DOUGH



E.g. French bread & hard
rolls

Had shortening or
tenderizing ingredient such
as sugar, syrup, butter,
eggs, milk, or cream
Cake like texture
E.g. soft rolls, cloverleaf
rolls
 The
straight-dough
method can be used
to make yeast breads
can be used for all
types of dough's—
lean, rich, and
sponge.

You need warm water and
knead until elastic and
smooth
Kneading dough develops the gluten in the
dough and gives it the stretch and give it needs
to develop the proper texture.
Why use this method?
Lighter texture & more
unique flavor than breads
using straight dough
method
 Mixture
of water, yeast, AP flour that has
been fermented (usually overnight) until
it has a sour smell

E.g. Amish Friendship bread, sourdough
 What
is proofing?
 Rising
a second time,
the final rise before
baking
• Continue proofing
until it is twice its
original size
 Temperature
• 95*-115* F
1.
Scaling ingredient – Measure all ingredients accurately
2.
Mixing & kneading– combine, distribute yeast, develop gluten
3.
Fermentation –Yeast acts on sugars and starch in the dough to
produce CO2 and alcohol
4.
Punching down – fold down to expel and redistribute gas pockets
5.
Portioning - divide dough into pieces
6.
Rounding – shape into smooth, round balls
7.
Shaping – shape into variety of forms, depending on desired bread
8.
Proofing – final rise just before baking
9.
Baking – 400 – 425* F
10.
Cooling & Storing – cool at room temp, wrap in moisture proof bag
to slow stalling
 Examples:
• Biscuits
• Scones
• Muffins
 Use
chemical
leavener’s rather than
organic ones, and do
not require a rising
period
 What
is the difference?
 Batter: semi-solid with flour, liquid, and
other ingredients with more fat and sugar
 Dough: stiff, more
fat and sugar, pliable
batter thin enough to be poured
Creaming Method
Cream fat & sugar to produce fine
crumb dense rich texture
e.g. yellow cake
Foaming Method
Whole eggs, yolks, or whites provide
structure
e.g. angel food cake
Straight-dough Method
Combines all ingredients & blend
them at once
e.g. corn bread and muffins
Two-stage Method
Used to prepare high ratio cakes
More sugar than flour
 Rub
or cut in the fat to flour
 Should
be mealy or bumpy in appearance
 Improve
•
keeping qualities of cake
Protective coat
 Flavor
& Richness
 Improve
Appearance
In general, use heavy frostings on heavy cakes,
and use light frostings on light cakes
Buttercream
 Sugar and Fat
• Butter, shortening are
mostly used in cakes
Foam
 Boiled icing made
with hot sugar syrup
• E.g. lemon or
chocolate cake
Fondant
 Smooth and creamy –
cook by controlling
sugar, water and a
glucose or a corn
syrup
• becomes shiny & non-
sticky when dried
Fudge
Use
cocoa/chocolate,
sugar, butter and
liquid
becomes shiny &
non-sticky when
dried
Ganache
 French meaning
smooth mixture of
chocolate and cream
used for truffles
Glaze
 Fruit or chocolate
 Adds moisture, shine
and flavor
 Drizzle rather than
spread
• E.g. Cinnamon Rolls
 Royal
Icing
• Decorators Icing
 Only for decoration
 Dries brittle and is uncooked
Steamed Pudding
 More stable than a
soufflé b/c of the
greater % of eggs &
sugar in the batter

E.g. baked custard and chocolate
sponge pudding
Soufflés
 Lightened with
beaten egg whites
and baked
• Baking causes it to rise like a
cake
• As the soufflé rises, the
moisture evaporates and the
light batter sets temporarily
3
parts Fat
 2 parts Flour
 1 part Water
• By weight
 Flaky
& Crisp
 Pastry
chefs make pies using this method
 Be
careful not to over handle pastry dough
 Overhanding
creates tough crusts
 Pre-baking
pie shells
or other pastries
when it will be filled
with unbaked filling
 How?
 Prepare, roll
in pan,
pierce, then bake
• E.g. chocolate cream,
banana cream, lemon
meringue
 Dock
• Pierce the bottom of
the pie crust
 Springform
Pan
• Straight on all sides
• Sides open and can be
removed when food is
done
• Used for
10 ways to use a Springform Pan
 Cheesecake
Ice Cream Cake
 Cheese
Flourless Chocolate
Cake
Pie
 Coffee
Cake
 Bread
Pudding
 Stuffed
Pizza
 Fruit Tart
7
Layer Dip
 Crown
of Jewels
Dessert
 Danish
 Croissant
 Puff
Pastry
How to:
Combine shortening, flour & water
Loosely blend the dough
Shape into a ball
For into rectangle then thirds
Cut into shapes for the recipe
Tips:
• Keep dough chilled
• Use sharp knife for shaping edges
• Chill before baking
• Save scraps for other small items
Name
Also called
Description
Puff Pastry
Pate feuilletee
Delicate layered pastry crust that can
(paht PHOO e tay) be used for sweet or savory dishes
Phyllo
(Fee-low)
Crispy layered pastry
Paste a choux
(paht ah SHOE)
Egg batter
e.g. cream puffs and eclairs.

Bagged: Force soft dough, through a pastry bag
•

Bar: Bake three of four bars of dough the length of the baking pan
and then slicing them into small bars
•

E.g. biscotti
Dropped: drop from soft dough with a spoon or scoop and onto
cookie sheet
•

E.g. ladyfingers, macaroons, and tea cookies
E.g. chocolate chip, oatmeal
Icebox: roll dough into a log, chilling it, an then slice just before
baking
•
E.g. butterscotch icebox cookies and chocolate icebox cookies

Molded: mold stiff dough by and into any shape to make
molded cookies
• E.g. Peanut butter cookies

Rolled: Cut from stiff dough that has been rolled out
• Sugar cookies and shortbread

Sheet: pour the batter into the entire baking pan and then
slice it into individual squares after baking
• E.g. brownies, blondies
 Mayans
believed it
was divine food from
the Gods
 French
thought it was
a dangerous drug
How to make Chocolate:
 Roast cocoa beans
 Loosen shells & Crack
beans into ‘nibs’
 Crush to paste
• Chocolate liquor
 Can be crushed or ground
• Ground chocolate liquor is
cocoa butter
• Liquids are further ground to
form cocoa powder
To Cool:
 Store in a cool, dry, well
ventilated area

Do not refrigerate
• Causes moisture to
condense
Bloom – white coating
appears on surface
• Indicates that some of the
coca butter has melted an
then recrystallized on the
surface
• No effect on the quality

A
process of melting chocolate by heating
gently and gradually
• To temper chop chocolate into coarse pieces
• Place in double boiler (stainless steal bowl over water simmering on very
low heat)
 It is important not to get water in chocolate or it will
become gritty
• Once reaches 105* remove from heat
• Add more chocolate pieces and stir until the

temperature drops to 87*
• Put back on pot and raise to 92*
Tempered chocolate will coat items with an even
layer and then harden into a shiny shell
• Used to coat, drizzled or piped into designs with piping bag
Quality ice cream:
 has a custard base
(cream & /or milk
and eggs)
 Melts readily in the
mouth
 Does not weep or
separate
 Italian
version of ice cream
• Does not contain eggs
• Made with whole milk
Gelato = less fat + no air added
= rich creamy taste
Dessert
Description
Sherbet
Contains milk and/or eggs for creaminess
Sorbet
Contains no dairy, just fruit juice or puree with sweeteners
Frozen Yogurt
Contains yogurt in addition to normal ice cream
ingredients, such as sugar or other sweeteners, gelatin,
coloring, and flavors
Poached Fruit
Combine fruit with a liquid mixture of sugar, spices, and
wine
Torte
Elegant, rich, many-layered cake often filled with
buttercream or jam
Sauce
Description
Crème Anglaise
Vanilla sauce- classic accompaniment to soufflé
Coulis
Fruit sauce made from fresh berries or other fruits
Fruit Syrup
Cooked sugar-based juice. Use to garnish desserts.
Caramel Sauce
Cook sugar and caramelize with butter
Butter-Scotch Sauce
Add vanilla and brown sugar to caramel recipe
Sabayon
Fragile foam of egg yolks, sugar, and Marsala wine.
Pastry Creams
Use as fillings for pastries like éclairs
Bavarian Cream
Combine vanilla, gelatin, and whipped cream. Used
for pastries.
 Food
presentation is an art, and good
plate presentation results from careful
attention to colors, shapes, textures, and
arrangement of food on the plate.
 Eat
first with eyes (appearance)
 Then their nose (smell)
 Finally mouth (taste)
1. The Food Itself
2. Plate, Platter or dish
as a whole
• Everything on the
plate must be edible