RHIM 3460 - Lesson Seven, Page 1 of 4

Lesson Seven

Introduction -- Chapter 29 -- Chapter 30 -- Chapter 31 -- Chapter 33 -- Lesson Assignments

When preparing yeast bread, quick breads, cakes, or other bakeshop food products, it is imperative to emphasize attention to detail in measuring, combining, and cooking. Often, if mistakes are made with other food products, adjustments can be made to salvage a quality product, but with bakeshop products, mistakes usually cannot be discovered until the product is finished, when it is too late to correct them. Chapter 29 discusses the necessary techniques used to avoid mistakes and produce high-quality bakeshop products. Chapters 30, 31, and 33 give detailed information on yeast bread, quick breads, and cakes.

Chapter 29: Principles of the Bakeshop

Chapter 29 objectives

After studying this chapter, you will be able to:

recognize and select ingredients used in a bakeshop;
control the development of gluten;
cook sugar correctly;
understand the baking process;
recognize many of the specialized tools and equipment used in the bakeshop.

Chapter 29 topics

Ingredients

flours
sugars and sweeteners
fats
thickeners
flavorings

emulsions and extracts
vanilla
chocolate
alcoholic beverages

Mixing methods
The baking process

gases form
gases are trapped
starches gelatinize
proteins coagulate
fats melt
water evaporates
sugars caramelize
carryover baking
staling

Bakeshop tools and equipment

Key terms from Chapter 29

batter cocoa powder gelatin simple syrup

beating creaming gluten starch retrogradation

blending cutting interferents stirring

bloom dough kneading sucrose

brandy emulsions liqueur whipping

chocolate liquor extracts liquor wine

cocoa butter folding sifting

Related websites for Chapter 29

http://www.pastrychef.com/
http://bakery-net.com/
http://www.confectioneryarts.com/