Preparing Breads and Baked Goods. National Food Service Management Institute. The University of Mississippi. Course Workbook

Transcription

1 Preparing Breads and Baked Goods National Food Service Management Institute The University of Mississippi 2009 Course Workbook

2 Preparing Breads and Baked Goods This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/TitleVI/Title IX/Section 504/ADA/ADEA Employer. 2009, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit, educational use providing the following credit is included. Suggested Reference Citation: National Food Service Management Institute. (2009). Culinary techniques for healthy school meals: Preparing breads and baked goods course workbook. University, MS: Author. The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact nfsmi@olemiss.edu. National Food Service Management Institute ii

3 National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. CONTACT INFORMATION Headquarters The University of Mississippi Phone: Fax: Preparing Breads and Baked Goods Education and Training Division Applied Research Division Information Services Division The University of Southern Mississippi The University of Mississippi 118 College Drive # Jeanette Phillips Drive Hattiesburg, MS P.O. Drawer 188 Phone: University, MS Fax: National Food Service Management Institute iii

4 Table of Contents Preparing Breads and Baked Goods Course 5 Page Course 5 Checklist Handouts for Lesson 1: Preparing Quick Breads Handouts for Lesson 2: Preparing Yeast Breads Handouts for Lesson 3: Preparing Cakes, Cookies, and Pastry National Food Service Management Institute iv

5 Course 5 Checklist Preparing Breads and Baked Goods Instructions: In the blanks provided, write the date that each assignment is completed. Planning 1. Set a schedule for completing the course. 2. Secure a 3-ring binder to use as a course notebook. 3. Gather a pen or pencil and note paper. Lesson 1: Preparing Quick Breads 1. Lesson 1 Pre-Quiz 2. What Happened to the Quick Bread Activity Sheet 3. Preparing Banana Muffins Activity Sheet 4. Video Viewing Guide: Quick Breads Muffins 5. Video Viewing Guide: Quick Breads Biscuits 6. Culinary Practice Activity for Quick Breads 7. Lesson 1 Post-Quiz Lesson 2: Preparing Yeast Breads 1. Lesson 2 Pre-Quiz 2. Types of Flour Activity Sheet 3. What Happened to the Yeast Bread Activity Sheet 4. Video Viewing Guide: Rolls (Yeast) Straight Dough Method 5. Culinary Practice Activity for Yeast Breads 6. Lesson 2 Post-Quiz National Food Service Management Institute 1

6 Preparing Breads and Baked Goods Course 3 Checklist, continued Lesson 3: Preparing Cakes, Cookies, and Pastry 1. Lesson 3 Pre-Quiz 2. Preparing Cakes and Cookies Activity Sheet 3. What Happened to the Cake Activity Sheet 4. Video Viewing Guide: Cookies 5. Video Viewing Guide: Cakes 6. Video Viewing Guide: Pastry Dough 7. Culinary Practice Activity for Cakes, Cookies, and Pastry 8. Lesson 3 Post-Quiz 9. Certificate of Completion for Culinary Techniques for Healthy School Meals: Preparing Breads and Baked Goods Your signature National Food Service Management Institute 2

7 Lesson 1: Preparing Quick Breads Handouts for Lesson 1: Preparing Quick Breads Page Fact Sheet: Reducing Fat in Quick Breads, Cakes, and Cookies Fact Sheet: Functions of Ingredients in Quick Breads Fact Sheet: Measuring Ingredients for Breads and Baked Goods What Happened to the Quick Bread Activity Sheet What Happened to the Quick Bread? Preparing Banana Muffins Activity Sheet Answers to Preparing Banana Muffins Activity Sheet Culinary Technique: Quick Breads Muffin Method Video Viewing Guide: Quick Breads Muffin Method Culinary Technique: Quick Breads Biscuit Method Video Viewing Guide: Quick Breads Biscuit Method Quality Score Card for Quick Breads Culinary Practice Score Card for Quick Breads Culinary Application and Practice Activity National Food Service Management Institute 3

8 Fact Sheet: Reducing Fat in Quick Breads, Cakes, and Cookies Introduction Replacing some of the fat in breads and baked goods with a fat substitute can improve the nutrition of these products. This fact sheet provides tips for how to reduce fat in quick breads, cakes, and cookies. Here Are the Facts Recipes for quick breads, cakes, and cookies can be altered by substituting pureed fruit, yogurt, or beans for some of the fat. For example, applesauce can be used to substitute some of the fat in a quick bread, cake, or cookie recipe and can give an excellent product. The pectin in these foods forms a film around the tiny air bubbles in the batter, similar to what occurs when creaming solid shortenings with sugar, but not as effectively. Application Up to half of the fat in quick breads, cakes, cookies can be replaced with one of the following in recipes calling for solid fats: Applesauce Pureed prunes Apple or pear puree Pureed pumpkins Mashed bananas Pureed cooked white beans Pureed carrots Pureed cooked black beans Pureed figs Pureed sweet potatoes Applesauce is the favored fruit puree used in quick breads because it is readily available, is inexpensive, contains more pectin than other fruit purees, and doesn t impart a strong flavor. Lesson 1: Preparing Quick Breads A cup of butter or margarine contains 180 grams of fat and about 1,600 calories, while a cup of applesauce has little or no fat and about 100 calories. Tips for Reducing Fat in Breads and Baked Goods When adjusting a recipe to reduce fat, remember to standardize the recipe for use in your school nutrition operation. After adjusting a recipe to reduce fat, prepare the quick bread, cake, or cookies in a 25-portion amount. Evaluate the product within the operation and with customers before placing it on the menu. Take the time to get feedback from students about their taste preferences. National Food Service Management Institute 4

9 Lesson 1: Preparing Quick Breads Quick breads, cakes, and cookies with reduced amounts of fat or no fat should be served immediately after baking since they do not keep well. If the product is baked ahead, cool, then wrap securely and freeze until needed. Replacing fat with lowfat margarine, light margarine, whipped margarine, or whipped butter will not give a satisfactory product. Remember that some fat is needed. m Cakes and soft drop cookies require 2 tablespoons of fat per cup of flour. m Pie crust requires 4 tablespoons of fat per cup of flour. Try these USDA Recipes that have been altered to reduce fat: Applesauce Cake C-03* (Applesauce is used as a fat replacer.) Baked Whole Wheat Doughnuts A-07** (Applesauce is used as a fat replacer.) Blueberry Muffin Squares A-16B** (Yogurt and applesauce are used as fat replacers.) Brownies B-15* (Applesauce is used as a fat replacer.) Chocoleana Cake C-31* (Yogurt and applesauce are used as fat replacers.) New Oatmeal Raisin Cookies C-25* (Applesauce is used as a fat replacer.) Oatmeal Muffin Squares A-16**, B-20* (Yogurt and applesauce are used as fat replacers.) Oatmeal Raisin Cookies B-11** (Applesauce is used as a fat replacer.) Peach Muffin Squares A-16A** (Yogurt and applesauce are used as fat replacers.) Royal Brownies C-21* (applesauce is used as a fat replacer.) *USDA Recipes for Schools. Available online at **USDA Recipes for Child Care. Available online at Additional Resources National Food Service Management Institute. (2007). On the road to professional food preparation. University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service. (2001). Food buying guide for child nutrition programs. Retrieved May 26, 2009, from Resources/foodbuyingguide.html U.S. Department of Agriculture, Food and Consumer Service, & National Food Service Management Institute. (1996). Choice plus: A reference guide for foods and ingredients. University, MS: National Food Service Management Institute. National Food Service Management Institute 5

10 Lesson 1: Preparing Quick Breads U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). First choice: A purchasing systems manual for school food service (2nd ed). University, MS: National Food Service Management Institute. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). Measuring success with standardized recipes. University, MS: National Food Service Management Institute. References National Food Service Management Institute (2009). Culinary techniques for healthy school meals (2nd ed.). University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). USDA recipes for child care. University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2006). USDA recipes for schools. University, MS: Author. National Food Service Management Institute 6

11 Fact Sheet: Lesson 1: Preparing Quick Breads Functions of Ingredients in Quick Breads Introduction Each ingredient in a quick bread has a special job to do. This fact sheet tells about the function of the typical ingredients in a quick bread recipe. Here Are the Facts Flour is the main ingredient in quick breads and provides the structure for the bread. Gluten is a protein complex that develops from the proteins found in flour, especially wheat flour. It develops into long strands when mixed with liquid. These strands form a structure that traps air as bread rises and helps give the bread structure when baked. Different kinds of flour have different amounts of protein. Bread flour has more gluten-forming proteins than cake flour and all-purpose flour. Most of the flour used in school kitchens is all-purpose flour. This flour is appropriate for quick breads and will give an excellent product. Quick breads are mixed very little so less gluten develops and a tender structure is formed. Follow the recipe and use the type of flour specified. Measuring flour accurately is important for producing quality bread. Fat provides flavor and tenderness in quick breads. Quick bread recipes include some kind of fat such as margarine, butter, oil, or hydrogenated shortening. The fat keeps the proteins in the flour from sticking together. This makes the batter or dough short and the finished product tender. Fat in the recipe also keeps the product from sticking to the pan and gives it keeping quality. Leavening agents are ingredients that produce gas in a dough or batter. They help breads rise and have a lighter texture. Breads rise from air, steam, or the gas carbon dioxide. All breads get some rise from steam when they are baked. Quick breads usually include either baking powder or baking soda as the leavening agent. Baking powder is baking soda with an acid added. When baking with baking soda, an acid (such as buttermilk or fruit juice) is included in the recipe. The acid is needed to neutralize the soda. National Food Service Management Institute 7

12 Lesson 1: Preparing Quick Breads The most common form of baking powder is double-acting. It reacts first when mixed with the liquid at room temperature. It reacts again when heated in the oven. When leavening agents are mixed with a liquid, they produce gas (carbon dioxide) that is captured in the dough or batter. Baking causes the batter or dough to become firm. The open spaces created when the dough rises make the product light and open. In quick breads that call for beaten egg whites, air is the leavening agent. In this case, the quick bread rises because the egg whites have entrapped air that makes the bread rise. Liquids provide moisture, flavor, and tenderness. Liquid ingredients in a quick bread may include water, milk, buttermilk, juice, mashed or pureed fruit, and other ingredients. When the liquid is added to the dry ingredients, the ingredients form a mixture. The mixture should have a bumpy look, not a smooth look like cake batter. In the oven, the liquid helps the product rise when it gets hot enough to form steam. Liquids also keep the bread from getting stale too quickly. Sugar provides flavor, tenderness, color, and texture to quick breads. The amount of sugar in a quick bread recipe varies. Biscuits have no sugar while banana bread may be sweet. There are many different kinds of sugar used in quick breads. White sugar comes in several size crystals. The size of crystals is noted by the number of X s on the label. More X s indicate a finer sugar crystal. Regular table sugar is 4 X and powdered sugar is 10 X. Some quick bread recipes include other sweeteners such as honey or molasses. Spices and flavorings can enhance the flavor of quick breads. Depending on the recipe, quick breads may contain one or more spices such as cinnamon or nutmeg. Spices are used in small amounts but they provide lots of flavor. Flavorings include salt, vanilla, lemon extract, and other extracts. Measure the flavoring carefully to have the right taste in the recipe. National Food Service Management Institute 8

13 Lesson 1: Preparing Quick Breads Application Some tips for preparing quick breads include: Follow the recipe and use the type of flour specified. Mix ingredients for quick breads at low speed for less than a minute so the gluten will not overdevelop. Try a new recipe that includes fruit or yogurt as a replacement for fat. Quick bread recipes that are lower in fat usually do not keep as long as the original recipe and should be baked and served on the same day. Use the amount of leavening specified in the recipe. Too much leavening makes a quick bread loose and crumbly. Too little makes it heavy. Check the date on baking powder to be sure it is fresh. Old baking powder will not react and cannot make a quick bread rise. Follow the recipe and do not substitute one sweetener for another unless the recipe is being modified and tested before it is served to students. Measure spices carefully and use only high quality, fresh spices. Additional Resources National Food Service Management Institute. (2007). On the road to professional food preparation. University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service. (2001). Food buying guide for child nutrition programs. Retrieved May 26, 2009, from Resources/ foodbuyingguide.html U.S. Department of Agriculture, Food and Nutrition Service. (2006, April). USDA recipes for schools. Retrieved June 24, 2008, from U.S. Department of Agriculture, Food and Consumer Service, & National Food Service Management Institute. (1996). Choice plus: A reference guide for foods and ingredients. University, MS: National Food Service Management Institute. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). First choice: A purchasing systems manual for school food service (2nd ed). University, MS: National Food Service Management Institute. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). Measuring success with standardized recipes. University, MS: National Food Service Management Institute. National Food Service Management Institute 9

14 Lesson 1: Preparing Quick Breads References National Food Service Management Institute (2009). Culinary techniques for healthy school meals (2nd ed.). University, MS: Author. National Food Service Management Institute 10

15 Fact Sheet: Lesson 1: Preparing Quick Breads Measuring Ingredients for Breads and Baked Goods Introduction Accurate measuring is very important to achieve a quality bread or baked good. This fact sheet provides instructions for accurate measuring of ingredients for breads and baked goods. Here Are the Facts Measuring ingredients carefully is important for achieving a quality product. For the best result, dry ingredients should be weighed and liquid ingredients should be measured. Weighing is more accurate than measuring because it is not affected by the packing of ingredients such as flour. Application When weighing ingredients, do the following: If using a scale with a fixed dial, be sure the pointer is on zero when you begin. Then place the container on the platform and record the weight of the container. Add the ingredients until the total weight equals the required weight, plus the weight of the container. If using a scale with an adjustable dial, be sure the pointer is on zero when you begin. Then place the container on the platform and turn the pointer to zero. Add the ingredients until the dial reflects the required weight. If using an electronic scale, place the container on the platform and press the tare button. Add the ingredients until the scale reflects the required weight. When measuring dry ingredients, do the following: Use standard measuring equipment. Use the largest appropriate standard measuring container to save time and to reduce error. m Exception: To measure flour, do not use a container larger than 1 quart because flour packs easily. Spoon the ingredient lightly into the measuring container. If lumpy, sift before measuring. m Exception: Pack brown sugar firmly into the measuring container so it will take the shape of the container when emptied. Fill the measuring container to overflowing and level off with a straight edged spatula. Avoid shaking or tapping the measuring container. National Food Service Management Institute 11

16 Lesson 1: Preparing Quick Breads When measuring liquid ingredients, do the following: Use the largest appropriate standard measuring container. Place liquid measuring container on a flat surface. Pour liquid into the container until it reaches the desired level. Read at eye level when using a clear container. If a metal container is used, look inside the container as the liquid is filled to the desired level. Additional Resources National Food Service Management Institute. (2007). On the road to professional food preparation. University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service. (2006, April). USDA recipes for schools. Retrieved June 24, 2008, from U.S. Department of Agriculture, Food and Consumer Service, & National Food Service Management Institute. (1996). Choice plus: A reference guide for foods and ingredients. University, MS: National Food Service Management Institute. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). First choice: A purchasing systems manual for school food service (2nd ed.). University, MS: National Food Service Management Institute. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). Measuring success with standardized recipes. University, MS: National Food Service Management Institute. References National Food Service Management Institute (2009). Culinary techniques for healthy school meals (2nd ed.). University, MS: Author. National Food Service Management Institute 12

17 What Happened to the Quick Bread? Lesson 1: Preparing Quick Breads Activity Sheet Activity Sheet Instructions: Read the list below of problems you may have encountered when preparing quick breads. Circle problems you have experienced in preparing quick breads. Then, next to each problem you circle, list a potential cause. You will check your answers using the handout, What Happened to the Quick Bread? Problem Potential Cause Pale color Rough surface Peaked shape (muffins) Flat top with only a small peak in the center Crust too thick Texture coarse, tunneled Dry Tough, elastic Unpleasant flavor National Food Service Management Institute 13

18 What Happened to the Quick Bread? Lesson 1: Preparing Quick Breads Quick Bread Problem Too little volume Pale color Rough surface Peaked shape (muffins) Flat top with only a small peak in center Crust too thick Texture coarse, tunneled Dry Tough, elastic Unpleasant flavor What Could Have Happened to Cause It Ingredients measured incorrectly Recipe incorrect proportions of ingredients Mixed improperly Liquid too hot and leavening was gone Oven temperature too low Too large a proportion of acidic ingredients (fruits) Dough or batter held too long before baking when it contained acidic ingredients For biscuits, too much flour used when rolling Oven temperature too low Overmixed Too much flour Undermixed Wrong size pans Overmixed Liquid measured incorrectly Oven temperature too high Oven temperature too low Too much sugar Oven temperature too low Recipe did not have correct proportion of ingredients Inaccurate measurement Overmixed Too much flour Too little liquid Oven temperature too low Overbaked Too little liquid Overmixed Not enough salt Too much baking powder or soda Poor quality fat or flavorings Soapy or bitter taste due to chemical leaveners not properly mixed in batter National Food Service Management Institute 14

19 Preparing Banana Muffins Lesson 1: Preparing Quick Breads Activity Sheet Instructions: Read the scenario about preparing banana muffins. Then note things the school nutrition staff did correctly and the things they did incorrectly. Suggest changes for the practices that were not good culinary techniques. Scenario: A school nutrition manager wants to modify a banana muffin recipe to produce a muffin that is lower in fat and higher in whole grains. She reviewed the recipe and replaced all of the fat with applesauce. Then she replaced one third of the all-purpose flour with whole wheat flour. Next, she scaled the recipe to prepare 25 servings for testing. She asked the school nutrition assistants to prepare the recipe. The school nutrition assistant first weighed the dry ingredients. She noticed that the baking powder was out of date by two months, but she used it anyway. She then measured the liquid ingredients and added them to dry ingredients all at once. She mixed the batter on low speed for 2 minutes. She sprayed muffin tins with pan release spray and panned the batter. She baked the muffins at 325 F for 12 minutes in a convection oven. She turned the fan off during the first 5 minutes of the baking time. She rotated the pans halfway through the baking time. Last, she removed the muffins from the oven and rated them using a Quality Score Card. Correct practices Incorrect practices National Food Service Management Institute 15

20 Answers to Preparing Banana Muffins Lesson 1: Preparing Quick Breads Activity Sheet Correct practices When increasing the whole grains in a recipe, replacing one third of the all-purpose flour with whole wheat flour is a good place to start. Scaling the recipe to a 25-portion amount is a good practice for testing a recipe. Weighing the flour is the most accurate method. Adding the liquid ingredients all at once is a correct practice. Rotating the pans helps to ensure that the muffins cook evenly. Assessing the product using a Quality Score Card is good culinary practice. Incorrect practices Replacing all of the fat with applesauce may affect the quality of the product. Replacing up to half of the solid fat in a recipe with a fat replacer is acceptable, but not replacing all of the fat. Using out of date baking powder is poor culinary practice. Out of date baking powder will not react and cannot make a quick bread rise. Mixing a quick bread batter for 2 minutes is too long and may result in a tough, coarse muffin. Overmixing can also affect the color of the muffin and cause the muffin tops to peak. Mixing should take only seconds (or up to 40 seconds if fruits, nuts, or cheese have been added). National Food Service Management Institute 16

21 Lesson 1: Preparing Quick Breads Culinary Technique: Quick Breads - Muffin Method 1. Weigh the dry ingredients. Mix the dry ingredients for several minutes to evenly distribute them. 2. Measure the liquid ingredients in a separate container. Beat the eggs and combine with all other liquid ingredients. 3. Add the liquid ingredients to the dry ingredients. The liquid ingredients should be added all at once. 4. Mix at low speed only enough to blend ingredients. Mixing should take only seconds. If special flavoring ingredients (fruits, nuts, cheese) have been added, mixing may take up to 40 seconds. Be careful not to over mix. 5. Pan the batter according to the recipe. Prepare pans by coating with a light oil spray, only on the bottom. 6. Bake at temperature given in the recipe. To adjust the oven temperature given for a conventional oven for a convection oven, reduce the temperature by 25 F 50 F and reduce baking time by 25%. When using a convection oven, turn the fan off during the first 1/3 to 1/2 of the total baking time. If a convection oven cooks unevenly, rotate the pans halfway through the baking time. 7. Serve immediately. Remove a quick bread from the baking pans as soon as it is done and serve while hot for the best quality. 8. Store quick breads the right way. When quick breads are not to be served immediately from the oven, cool completely. Store in airtight containers until time for service. Most quick breads freeze well. Try these USDA Recipes that include this Culinary Technique Banana Bread Square B-5 Brown Bread B-7 Corn Bread B-9 Muffin Squares.... B-12a Banana Bran Pancakes B-13 Sweet Potato Prune Bread B-18 Oatmeal Muffin Squares B-20 National Food Service Management Institute 17

22 Video Viewing Guide: Lesson 1: Preparing Quick Breads Quick Breads Muffins Instructions: Fill in the blanks below to capture the main ideas as you watch the video, Quick Breads Muffins. Answers appear at the bottom of the handout. 1. Some examples of quick breads include cornbread, biscuits, and. 2. When making quick breads, be careful to not the batter. It should be lumpy. Overmixing will cause the texture to be chewy. 3. If using a convection oven turn off the oven until the batter is set, about one third to halfway through the baking time. If the oven cooks unevenly, pans halfway through the baking time. 4. Remove bread from the baking pan as soon as it is. (Answers: muffins, overmix, fan, rotate, done) National Food Service Management Institute 18

23 Lesson 1: Preparing Quick Breads Culinary Technique: Quick Breads - Biscuit Method 1. Weigh the dry ingredients. Mix the dry ingredients for several minutes to evenly distribute them. 2. Cut the fat into the dry ingredients. Use the paddle attachment to the mixer and continue until the mixture looks like cornmeal. This will take about 2 minutes. 3. Measure the liquid ingredient. The liquid added to biscuit dough should be cold. 4. Add the liquid to the dry ingredients. The liquid should be added all at once. 5. Mix at low speed only enough to blend ingredients. Mix at low speed for seconds. Turn the mixer on/off about four times. Dough should look shaggy. 6. Remove the dough to bench and knead lightly. Knead strokes. This should take about 1 minute. 7. Roll to 1/2 inch thickness and cut biscuits. Roll or pat the dough to 1/2 inch thickness. 8. Pan the biscuits. Biscuits can be rolled in a baking pan and cut into squares or cut in the traditional manner and placed on the baking pan. Biscuits can be held from 2-3 hours in the refrigerator until time to bake. 9. Bake at the temperature given in the recipe. To adjust the oven temperature given for a conventional oven for a convection oven, reduce the temperature by 25 F 50 F and reduce baking time by 25%. If a convection oven cooks unevenly, rotate the pans halfway through the baking time. 10. Serve immediately. Remove biscuits from the baking pans as soon as they are done. Serve immediately while hot. Try this USDA Recipe that includes this Culinary Technique Baking Powder Biscuits B-4 National Food Service Management Institute 19

24 Lesson 1: Preparing Quick Breads Video Viewing Guide: Quick Breads Biscuits Instructions: Fill in the blanks below to capture the main ideas as you watch the video, Quick Breads Biscuits. Answers appear at the bottom of the handout. 1. Weigh dry ingredients and for one minute in a mixer on low speed. 2. Add shortening and blend on low speed until the mixture looks, like cornmeal. 3. Add all at once and mix for one minute on low speed to make a soft dough. Turn the mixture on and off about four times during the mixing stage. 4. Remove dough from the mixer and it lightly for about one minute, about strokes. Any additional kneading will cause the biscuits to become tough once baked. 5. Roll out the dough to about thickness. 6. Cut biscuits using a lightly biscuit cutter. 7. Biscuits can be baked immediately or for 2 3 hours covered in refrigeration. 8. If using a convection oven turn off the oven until the batter is set, about one third to halfway through the baking time. If the oven cooks unevenly, pans halfway through the baking time. (Answers: blend, crumbly, cold water, knead, ½-inch, floured, held, fan, rotate) National Food Service Management Institute 20

25 Quality Score Card for Quick Breads Lesson 1: Preparing Quick Breads Date: Name of Menu Item: Proudly Prepared by Quality Scored by Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark YES when the food meets the standard and NO when it does not. Mark NA (Not Applicable) when a specific quality standard does not apply to the food being evaluated. Use COMMENTS section to explain why a food does not meet a standard. Remember, if a food does not meet the quality standards, it should not be placed on the serving line. Quality Standard Yes No NA Comments Appearance Color is evenly light to golden brown. m m m Sides are even and straight. m m m Muffins have slightly rounded tops with no cracks. m m m Muffins have rough, pebbled tops. m m m Biscuits have a level top with no bumps. m m m Texture or Consistency Crust is tender. m m m Crumb is moist but not doughy. m m m Texture is even without large holes or tunnels. m m m Bread breaks easily without crumbling. m m m Flavor and Seasoning Bread is fresh-tasting. m m m Bread is free from foreign flavors such as rancid fat or sour taste. m m m Flavor is light and pleasing. m m m Service Temperature 60 F 120 F m m m National Food Service Management Institute 21

26 Culinary Practice Score Card for Quick Breads Plan food production for just-in-time service. Yes No Did you plan food production for just-in-time service? m m Review the Quality Score Card and the recipe. Did you review the recipe so you are familiar with the ingredients, equipment, and directions? m m Did you review the Quality Score Card so you will know how the finished product should look and taste? m m Organize equipment and ingredients. Did you assemble all the equipment needed? m m Did you assemble all of the ingredients needed? m m Use the right culinary technique. Did you use the culinary technique correctly? m m Deliver a quality product. Did you use the Quality Score Card to evaluate the product? m m Did you review the product with the manager? m m Discuss the following questions with the manager before serving. How can the appearance of the food be improved? How can the flavor or taste of the food be improved? How can the texture and tenderness of the food be improved? How can the service temperature of the food be improved? Lesson 1: Preparing Quick Breads Name(s): (This practice activity may be completed individually or with a partner. The manager will make this assignment at the end of the lesson.) PURPOSE: The purpose of the activity is to practice Preparing Quick Breads. Culinary Technique: (Identify the culinary technique that you will use. Refer to the previous pages for a description of each technique.) Name of the Recipe: Date for Production: DIRECTIONS: The manager and foodservice assistant(s) will select a recipe for quick bread that includes one of the culinary techniques described in this lesson. Check YES or NO when each step is completed. The manager s signature indicates this practice has been completed satisfactorily. The manager should keep this on file or submit it to the central office to document the completion of the lesson. Name of Manager: Date Signed: Culinary Techniques for Healthy School Meals National Food Service Management Institute 22

27 Lesson 1: Preparing Quick Breads Culinary Application and Practice Activity Culinary Practice is an activity designed to give foodservice assistants an opportunity to practice preparing quick breads using the biscuit method or muffin method. This practice should be completed within 10 days after the lesson. Use the Culinary Practice form for the activity. 1. Foodservice assistants may work as partners or individually, depending on the directions from the manager. One partner should be someone who cooks and the other, someone who has other responsibilities. Both foodservice assistants should work together to complete the Culinary Practice. 2. The manager and foodservice assistants should discuss the Culinary Practice for Preparing Quick Breads. Make a note of the date the Culinary Practice should be completed and discussed with the manager. 3. The manager will approve the recipe to be used for the practice. The recipe should use either biscuit method for quick breads or muffin method for quick breads. To review the steps of either culinary technique, refer to Culinary Technique summaries. 4. The manager and foodservice assistants who prepared the product will evaluate the product before it is placed on the serving line. Use the Quality Score Card for Quick Breads. National Food Service Management Institute 23

28 Lesson 2: Preparing Yeast Breads Handouts for Lesson 2: Preparing Yeast Breads Page Types of Flour Types of Flour Activity Sheet Fact Sheet: Functions of Ingredients in Yeast Breads What Happened to the Yeast Bread Activity Sheet What Happened to the Yeast Bread? Culinary Technique: The Straight-Dough Method for Yeast Rolls Video Viewing Guide: Rolls (Yeast) Straight Dough Method Quality Score Card for Yeast Breads Culinary Practice Score Card for Yeast Breads Culinary Application and Practice Activity National Food Service Management Institute 24

29 Lesson 2: Preparing Yeast Breads Types of Flour All-purpose flour White flour milled from hard wheats or a blend of hard and soft wheats. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries, and noodles. It is usually enriched and may be bleached or unbleached. Protein varies from 8 11%. Bread flour White flour that is a blend of hard, high-protein wheats and has greater gluten strength and protein content than all-purpose flour. It is unbleached and in some cases conditioned with ascorbic acid. Protein varies from 12 14%. Cake flour A fine-textured, silky flour milled from soft wheats with low protein content. It is used to make cakes, cookies, crackers, quick breads, and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 9%. Self-rising flour Also referred to as phosphated flour, it is a convenience product made by adding salt and leavening to all-purpose flour. It is commonly used in biscuits and other quick breads, but is not recommended for yeast breads. One cup of self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Self-rising can be substituted for all-purpose flour by reducing salt and baking powder according to these proportions. Pastry flour Has properties intermediate between those of all-purpose and cake flours. It is usually milled from soft wheat for pastry-making, but can be used for cookies, cakes, crackers, and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8-9%. Semolina The coarsely ground endosperm of durum, a hard spring wheat with a high-gluten content and golden color. It is hard, granular, and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni, and lasagna noodles. Except for some specialty products, breads are seldom made with semolina. Whole wheat, stone-ground, and graham flour Used interchangeably; nutrient values differ minimally. Either grinding the whole wheat kernel or recombining the white flour, germ, and bran that have been separated during milling produces them. Their only differences may be in coarseness and protein content. Insoluble fiber content is higher than in white flours. Gluten flour Usually milled from spring wheat and has a high protein (40-45%), low-starch content. It is mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread. Grains are divided into 2 subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel - the bran, germ, and endosperm. Examples include: whole wheat flour bulgur (cracked wheat) oatmeal whole cornmeal brown rice Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are: white flour degermed cornmeal white bread white rice Most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined grain products to make sure that the word enriched is included in the grain name. Some food products are made from mixtures of whole grains and refined grains. National Food Service Management Institute 25

30 Types of Flour Lesson 2: Preparing Yeast Breads Activity Sheet Instructions: List the types of flour you use in your operation. Then list an example of how you use each one. An example is provided. Type of Flour Example: whole wheat flour Use Whole wheat rolls, whole wheat pancakes National Food Service Management Institute 26

31 Fact Sheet: Functions of Ingredients in Yeast Breads Lesson 2: Preparing Yeast Breads Introduction Each ingredient in a yeast bread recipe has a special job to do. This fact sheet tells about the function of the typical ingredients in a yeast bread recipe. Here Are the Facts Flour is the main ingredient in yeast breads and provides the structure for the bread. Gluten is a protein complex that develops from the proteins found in flour, especially wheat flour. It develops into long strands when mixed with liquid. These strands form a structure that traps air as bread rises and gives the bread structure when baked. Different kinds of flour have different amounts of protein. Hard-wheat flour has more protein than soft-wheat flour. m Bread flour is made from hard-wheat flour. The greater amount of protein helps form a stronger structure appropriate for bread. m Cake or pastry flour is made from soft-wheat flour. The lesser amount of protein gives a more delicate structure that is desirable for a cake or pastry. m All-purpose flour, the kind usually used in schools, is a mixture of both hard-wheat and soft-wheat flour. Other types of flour include self-rising flour, whole wheat flour, whole wheat blends, and rye flour (20% rye flour). Most whole wheat and rye breads contain some all-purpose or bread flour to provide enough protein since whole wheat and rye flours by themselves do not contain enough protein. Yeast is a living organism that produces carbon dioxide gas, which causes bread to rise. There are several types of yeast: m Active dry yeast is packaged free-flowing in foil bags or vacuum sealed. This yeast must be rehydrated in water at F. m Instant dry yeast is vacuum sealed in foil packages. This yeast is mixed with dry ingredients or added directly to dough. m Compressed yeast is available in block form or bulk. Yeast bread recipes give specific instructions for use. National Food Service Management Institute 27

32 Lesson 2: Preparing Yeast Breads Liquid in a yeast bread recipe is needed to mix all the ingredients together. It also moistens the protein so it can be developed into strands of gluten by kneading. Liquids in yeast breads include water and milk. A liquid above 138 F will kill the yeast; at temperatures below 34 F the yeast will not grow. It is important to check the temperature of the liquid and follow the recipe for the temperature of the liquid and type of yeast to use. Minerals in water have an effect on yeast bread dough. Soft water produces sticky doughs while hard water slows the fermentation of the dough. Sugar in a yeast bread recipe provides food for the yeast, aids with browning, and contributes to tenderness. Yeast breads get some sugar from the action of the yeast on the flour. Sugar is also included in the recipe. Recipes describe the right kind of sugar to use. Compared to white sugar, honey, molasses, and sorghum provide more sweetening power. They also give a different flavor, make the bread darker, and improve the keeping qualities. In a sweet bread recipe, such as cinnamon rolls, the additional sugar causes the yeast to grow slower so the proofing time must be longer. Salt adds flavor, controls yeast development, and increases the time it takes for the bread to rise. Salt has a firming effect on gluten structure. The amount of salt that the recipe calls for should not be changed. This is important because: m When there is too little salt, yeast grows too fast and the gluten structure will not support the bread. m Too little salt causes the bread to fall and makes the texture too dense or heavy. m A flat flavor occurs when salt is omitted. Salt should be added with the flour and other dry ingredients, never to the yeast and water mixture since it can retard the growth of the yeast. Fat provides flavor and tenderness in yeast breads. It helps the crust to brown and it gives the bread keeping quality. Yeast bread recipes may call for oil, margarine, or butter. Use the kind of fat specified in the recipe. Butter and margarine both have 20% moisture, so oil cannot be substituted in the same amount without adjusting the liquid, also. National Food Service Management Institute 28

33 Lesson 2: Preparing Yeast Breads The small amount of fat called for in yeast bread recipes should never be reduced. m Too little fat can cause the bread to be tough and lack flavor. m Since fat affects the keeping quality, a recipe with too little fat means the bread will become stale quickly. Butter or margarine should not be added to the top of rolls before they are served. Adding this extra fat is not necessary for good taste, and it adds too much fat to the bread. Application Some tips for preparing yeast breads to ensure a quality product include: Follow the recipe for a quality product. Incorrect measuring or inadequate kneading can result in bread with poor volume or coarse texture. Check the date on the package of yeast. Yeast must be alive to help the bread rise; it should be alive up to the date on the package. Measure the liquid carefully. Be sure it is at the right temperature for the kind of yeast to be used. Use a stem-type thermometer to check the actual temperature of the liquid before it is added to the yeast or dry ingredient mixture. Use the amount of salt specified in the recipe. The small amount of fat called for in yeast bread recipes should never be reduced. Additional Resources National Food Service Management Institute. (2007). On the road to professional food preparation. University, MS: Author. U. S. Department of Agriculture, Food and Nutrition Service. (2001). Food buying guide for child nutrition programs. Retrieved May 26, 2009, from Resources/ foodbuyingguide.html U. S. Department of Agriculture, Food and Nutrition Service. (2006, April). USDA recipes for schools. Retrieved June 24, 2008, from U. S. Department of Agriculture, Food and Consumer Service, & National Food Service Management Institute. (1996). Choice plus: A reference guide for foods and ingredients. University, MS: National Food Service Management Institute. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). First choice: A purchasing systems manual for school food service (2nd ed). University, MS: National Food Service Management Institute. National Food Service Management Institute 29

34 Lesson 2: Preparing Yeast Breads U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). Measuring success with standardize recipes. University, MS: National Food Service Management Institute. References National Food Service Management Institute (2009). Culinary techniques for healthy school meals (2nd ed.). University, MS: Author. National Food Service Management Institute 30

35 What Happened to the Yeast Bread? Lesson 2: Preparing Yeast Breads Activity Sheet Activity Sheet Instructions: Read the list below of problems you may have encountered when preparing yeast breads. Circle problems you have experienced in preparing yeast breads (if you prepare yeast breads in your operation). Then, next to each problem you circle, list a potential cause. You will check your answers using the handout, What Happened to the Yeast Bread? Problem Potential Cause Too much volume Too little volume Pale color Dark color Cracked crust Blisters on crust Coarse textures Large holes in bread Heavy texture Crumbly, dry Poor flavor National Food Service Management Institute 31

36 Lesson 2: Preparing Yeast Breads What Happened to the Yeast Bread? Activity Sheet Yeast Bread Problem What Could Have Happened to Cause it? Too much volume Too much yeast Too little salt Oven temperature too low Overproofed Wrong kind of flour for Too much dough for the the bread recipe baking pan Too little volume Too little yeast or old yeast Too much salt Dough chilled Wrong kind of flour for Over- or underproofed the bread recipe Not enough dough in Kneaded too much or the baking pan not enough Pale color Not enough sugar Oven temperature too low Overfermented dough Dried crust formed before baking Dark color Too much sugar Too much milk Dough temperature too low Oven temperature too high Baked too long Cracked crust Overmixed Dough too stiff Improperly shaped Cooled too fast Top of hard-crust bread not Dried crust formed during slashed properly before baking proofing Blisters on crust Too much liquid Improperly shaped Coarse texture Not enough flour Slack dough Underkneaded Proofed too long or at too Temperature of dough out high a temperature of mixer too high Large holes in bread Too much yeast Overkneaded Inadequate punch down Heavy texture Underkneaded Too cool proofing temperature Not enough yeast Poor distribution of ingredients Too short proofing time Yeast partially killed Too much dough in the by hot liquid baking pan Crumbly, dry Too stiff dough Underkneaded Dough proofed too long Oven temperature too low Poor flavor Flat flavor - too little salt Yeasty flavor - too long Sour flavor - too long proofing period or proofing proofing or poor temperature too warm quality ingredients Culinary Techniques for Healthy School Meals National Food Service Management Institute 32