Transcript Culinary Techniques for Healthy School Meals: Preparing Cakes

Preparing Cakes, Cookies, and Pastry
Lesson Objectives
• Improve the quality of nutrition content of
cakes, cookies, and pastry served to students.
• Improved the variety of cakes, cookies, and
pastry served to students.
• Improved the quality of cakes, cookies, and
pastry served to students.
• Improve the appeal of cakes, cookies, and
pastry served to students.
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Preparing Cakes, Cookies, and Pastry:
Important Terms
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Blend
Convectional Oven
Convection Oven
Culinary*
Culinary Technique*
Fold
Just-In-Time Preparation*
Leavening Agent
Mise en Place (meez-un-plahss)*
Nutrients*
*Discussed in a prior lesson
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Activity
• Review Commonly Use Dairy Products chart
found in Participant’s Workbook.
• Review the list of spices commonly used in baking
found in Participant’s Workbook.
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Menu Planning Tips
• Replace fat in baked goods by replacing fat
with fruit or bean purees.
– What is an example?
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Replace white flour with whole wheat flour.
Prepare baked goods with fruit filling or sauce.
Avoid hydrogenated fats.
Use low-fat dairy products.
Use non-stick cooking sprays instead of butter.
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Activity
• Demonstration: Minimum fat and flour mixture
texture.
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Dessert Menu
How often are cakes, cookies, or
pies on your school menu?
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Culinary Techniques
• Follow step by step guidelines listed on recipe
for quality product.
• Use the correct mixing method.
• Add ingredients in the correct order.
– Why do you cream the fat before adding liquid?
• Weigh or measure ingredients carefully.
– What happens if you do not put the right amount
of batter in the pan?
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Ingredients
• Flour:
– Major ingredient in most recipes.
– Different types of flour available.
• Bread, all-purpose, cake, whole wheat
– Accurate weight or measure required for quality.
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Activity
• Demonstration: Measure and weight of 1 cup of
flour.
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Ingredients (cont.)
• Sugar:
– Provides the sweetness.
– Helps make the cake tender.
– Incorporates air during creaming.
– Accurate weight is required for quality.
• Too little makes cake tough
• Too much makes cake brown and fall
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Ingredients (cont.)
• Fat:
– Types of fat: Butter, margarine, oil, or shortening.
– Changes cake tenderness and texture.
– Improves “keeping quality.”
– Some of the fat may be substituted with
applesauce.
• What is hydrogenated shortening?
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Ingredients (cont.)
• Eggs:
– Provide moisture.
– Provide cake structure.
– USDA frozen eggs may be substituted for shell eggs.
• 5 lbs = 45 large eggs
– Thaw frozen eggs in refrigerator.
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Ingredients (cont.)
• Liquid:
– Dissolves sugar and salt.
– Mixes with baking powder to help form leavening
gases.
– Nonfat dry milk (plus water) may be substituted for
liquid milk.
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Ingredients (Cont.)
• Baking Powder:
– Provides leavening by forming carbon dioxide when
mixed the liquid.
– Must be measured or weight accurately.
• Too little cake will be compact.
• Too much cake will be coarse and gummy or fall.
– Discard if past expiration date.
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Ingredients (Cont.)
• Flavorings:
– Common flavors are salt, vanilla, chocolate, spices,
almond and lemon extract, etc.
– Small amounts result in big flavors.
– To reduce fat, substitute dried fruit in place of nuts.
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Activity
• Taste test: Smell and/or taste vanilla extract.
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Types of Cake
Butter or Shortened
– Contain fat
– Leavened with baking
power or soda and an
acid
Foam or Sponge
– Contain little or no fat
– Leavened by the air in
the egg foam
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Cake Mixes
• Prepared using tested formulas.
• Formulas may not be changed in the kitchen;
follow the recipe.
– Can’t substitute milk instead of water.
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Activity
• Refer participants to USDA Carrot Cake recipe
found in Participant’s Workbook.
– What are the preparation steps?
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Blending Method
• Used if sugar and flour are equal parts.
• Also called Two-Stage Method:
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Scale room temperature ingredients
Prepare pans
Blend dry ingredients for 1 minute
Blend liquids separately
Add half liquid to dry and blend; then add rest of liquid
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Baking Cakes
• Cakes bake in four stages:
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Batter thins and rises rapidly.
Center rises higher than sides.
Surface browns and cake firms.
Shrinks from edge of pan.
• How do you test for doneness?
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Video: Cakes
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Activity
• Review What Happened
to the Cake found in the
Participant’s Workbook.
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Cookies
• Four types:
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Bar or sheet
Scooped or dropped
Molded or refrigerated
Rolled
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Activity
• Refer participants to USDA New Oatmeal
Raisin Cookie recipe found in Participant’s
Workbook.
– What are the preparation steps?
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Creaming Method
• Creaming or conventional method used for
cakes and cookies with greater amounts of fat.
• Ingredients should be at room temperature.
• Weight dry ingredients and measure liquids.
• Mix all dry ingredients except sugar; Why?
• Prepare pans.
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Creaming Method (cont.)
• Using paddle attachment, cream fat and sugar for
how long?
• Scrap down sides of bowl.
• Add eggs; beating after each one.
• Add mixed dry ingredients.
• Alternate adding dry with liquid; always ending with
dry
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Video: Cookies
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Activity
• Review What Happened to the Cookie found in
the Participant’s Workbook.
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Pies
• Basic pie dough ratio of ingredients:
• 3 parts flour
• 2 parts fat
• 1 part water (by weight)
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Pie Crust
• Tips for making pie crust:
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Use a solid, cold fat
Add and acid
Use low-protein flour, such as cake
Avoid too much water
Avoid over mixing
Allow dough to rest
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Video: Pastry Dough
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Activity
• Review What Happened
to the Pie found in the
Participant’s Workbook.
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Activity
• Review the Quality Score Card for Cakes and
Cookies found in the Participant’s Workbook.
• Review the Quality Score Card for Pies (Pastry)
found in the Participant’s Workbook.
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Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054