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Combining ingredients and structures

Combining ingredients and structures. Lesson 21. Starter Activity. Recall methods of making – what are they?. Learning Outcomes. KNOW The effects of combining different ingredients and the interaction of foods during preparation and cooking. UNDERSTAND

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Combining ingredients and structures

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  1. Combining ingredients and structures Lesson 21

  2. Starter Activity • Recall methods of making – what are they?

  3. Learning Outcomes • KNOW The effects of combining different ingredients and the interaction of foods during preparation and cooking. • UNDERSTAND The importance of appropriate proportions on the structure, shape and volume of mixtures • BE ABLE TO... • EXPLAIN methods of making and which recipes they relate to. • UNDERSTAND how food structures are formed: solutions, suspensions, emulsions, and gels. • DISTINGUISH faults in bread , cake, pastry, scones and sauce making. • MATCH finishing techniques to definitions • DESCRIBE quality of manufacture key terminology

  4. Lesson 1 Dips • Lesson 13 PRACTICAL Bread and share • Lesson 14 Manufacturing quality and CAD/CAM • Lesson 23 Labelling and packaging • Lesson 24 SECE • Lesson 2 PRACTICAL Dips • Lesson 11 & 12 • Functions of foods • Lesson 15 Equipment • Lesson 22 Acids, alkaline and additives • Lesson 25 Technological Developments - NANO • Lesson 3 Dips • Lesson 10 Research Techniques • Lesson 16 PRACTICAL Cultural breads • Lesson 21 Combining ingredients and structures • Lesson 26 & 27 PRACTICE EXAM • Lesson 4 & 5 Safe storage • Lesson 8 & 9 Design exam Questions • Lesson 17 Prototypes and sensory testing • Lesson 20 PRACTICAL Pastry twist development • Lesson 6 Standard components • Lesson 7 PRACTICAL Bread sticks • Lesson 18 Nutrition and healthy Eating • Lesson 19 Nutrition and healthy Eating

  5. What does the spec say? The effects of combining different ingredients and the interaction of foods during preparation and cooking The importance of appropriate proportions on the structure, shape and volume of mixtures • select and combine foods/ingredients to achieve different textures, finishes, shapes, size and appearance; • understand how the following food structures are formed: solutions, suspensions, emulsions, and gels. Through practical activities, develop different types of salad dressings, sauces and cold desserts; • investigate, through product development, the use of different ingredients/quantities/methods of making; • demonstrate how accurate measurement, ratio and proportioning affect preparation, making and shaping of products to designated criteria to achieve acceptable outcomes; • investigate the adaptation of amounts in mixtures: cakes, pastry, sauces, bread, biscuits; • through experiment, investigation and product development understand the importance of using appropriate amounts and types of ingredients and processing techniques to meet designated criteria and tolerances;

  6. Methods of making

  7. Rubbing in method • USED FOR - farmhouse fruit cake, raspberry buns, pastry and rock buns. • MIXING - fat rubbed into the flour • RATIO - half fat and sugar to flour. High proportion of liquid. • RAISING AGENT – Chemical baking powder or self raising flour. • TEXTURE - dry, open, crumb. SHORT CRUST PASTRY – ½ FAT TO FLOUR. E.g. 100g flour to 50g fat FLAKY PASTRY – ¾ FAT TO FLOUR. E.g. 100g flour to 75g fat CHOUX PASTRY – 1/3 FAT TO FLOUR . E.g.. 75g plain flour to 25g butter.

  8. Creaming method • USED FOR – used for Victoria sandwich, Maderia cake, sponge buns, Dundee cake • MIXING – fat and sugar creamed together • RATIO – 4/4/4/2. (100g marg /flour/sugar and 2 eggs • RAISING AGENT – chemical self raising flour. Air from creaming. • TEXTURE - fine light, even

  9. Melting method • USED FOR – gingerbread, flapjacks, brownies • MIXING – fat melted with treacle or syrup or honey and sugar • RATIO – half or less fat to flour. High proportion of sugar ingredients • RAISING AGENT – chemical – bicarb soda • TEXTURE - soft, moist, sticky.

  10. Whisking Method • USED FOR – Swiss roll, sponge, sandwich cake. • MIXING – eggs and sugar whisked together. • RATIO - equal portions of sugar and flour to weight of eggs ( e.g. 75g (3oz) plain flour, 75g (3oz) sugar, 3 eggs ) • RAISING AGENT – air and steam from water in eggs • TEXTURE – light, even, soft.

  11. Structures of food

  12. COLLOIDAL SYSTEM –The structure of some foods involves 2 parts which have to be held together e.g. Emulsifiers, gelatinisation, foams and gels.

  13. Faults Bread Cake Pastry Biscuit/ scone Sauce

  14. 1. Faults in bread making

  15. 2. Faults in cake making – select 3 and draw the result

  16. 3. Faults in Pastry making

  17. 4. Faults in Scone making

  18. 5. Faults in Sauce making

  19. Gelatinisation of starch • Starch particles will not dissolve in liquid • The liquid must be HEATED so the particles will swell and rupture. • At 60°C liquid is ABSORBED by starch. • The particles SOFTEN and SWELL to up to five times their original size • Heating continues to 80°C. The particles RUPTURE, releasing starch. • The mixture becomes THICK and VISCOUS. • The starch has GELATINISED ( a gel has formed) • When cool the gel SETS and the sauce becomes SOLID.

  20. Finishing techniques Making a QUALITY outcome – CONSISTENCY ACCURACY

  21. Glazes – match up the glaze with the suitable food BEATEN EGG MILK HONEY AND ORANGE SUGAR SYRUP

  22. Pastry Glazes • SWEET PASTRY – brushed with milk or beaten egg white • SAVOURY PASTRY –brushed with milk or beaten egg and salt or egg wash ( equal quantities of egg yolk and water). • Savoury pastry - should have a GLOSSIER and DARKER BROWN glaze compared to sweet

  23. Garnishes – For at least 1 in each section of garnishes state what food it could be used with. HERBS OTHERS FRUITS

  24. Decoration – Match the picture with the title REDCURRANTS DUSTED ICING SUGAR PIPING CHOCOLATE CURLS CHOCOLATE LEAVES FEATHERING

  25. Decorations for Pastry ROPE PIECRUST LATTICE TOP EDGE FINISHES SPIRAL TOP TOP DECORATION FORKED EDGE FLUTED PINCHED EDGE CUT OUT SHAPES

  26. Toppings for bread - Match the picture with the title POPPY SEEDS CHOPPED NUTS FLOUR SESAME SEEDS GRATED CHEESE

  27. Finishing Techniques - The appearance of a food product is essential • PIPING: fresh cream, chocolate and mashed potato can be piped using bags and nozzles to create an attractive and professional design • BROWNING: uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated • GLAZING: a glaze is a smooth shiny coating which gives an attractive finish, e.g. jam can be warmed and used to cover a fruit flan. • EGG-WASH GLAZING: a mixture of milk and egg brushed onto pastry before cooking gives a shiny golden finish. • CHOCOLATE: chocolate swirls, grated chocolate and other chocolate shapes can add interest to a dessert. • ICINGS: different icings can add colour and texture to sweet baked products such as: butter cream, glace icing, fondant icing, fudge icing, etc. To create a professional finish.

  28. Quality of manufacture Match the answer to the description

  29. Review – Self assessment – R/A/G

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