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INGREDIENTSANDEQUIPMENTS::1

I

NGREDIENTSANDEQUIPMENTS

1 .1INTRODUCTION i mportance p u bakery.

1.2OBJECTIVES

Afterreadingthislesson,youwillableto:

•listtheingredientsusedinbakery;

•selecttherightquality;

perish ab les; di e nt susedinbakery;

•listsuppliersfortheequipment."

1.3WHATDOYOUBAKEWITH?

Yo u se a ntscommonlyusedinabakery.

1.Flour

a)Wholemealorwholewheatflour b)Brownflour c )Whiteflour--

2::BAKERYANDCONFECTIONERY

d)Selfraisingflour e)Strongflour f)Softflour

2.Yeast

a)Fresh b)Dry 3.

ChemicalRaisingAgents

a)Bakingpowder b)Ammoniumbicarbonate c)BakingSoda

4.Salt

5.Cornflour

6.Milk

a)Liquidmilk}fullfat }lowfat~ }skimmed b)Milkpowder c)Condensedmilk 7 Cream 8.

Shorteningagents

a)Butter b)Margarine c)HydrogenatedfaWanaspati d)Refinedoil 9.Egg

10.Sugar

11.a)GrainSugarf)Treacle

b)CastorSugarg)LiquidGlucose c)IcingSugarh)MilkSugar d)BrownSugari)MaltSugar e)GoldSyrupj)Honey 12

CocoandCoveringchocolate

--13.Coconut

14.Coffee

15.Nuts

INGREDIENTSANDEQUIPMENTS::3

a)Almonds b)Cashwenuts c)Walnuts d)Peanuts e)Pistachionuts

16.meatandpoultryproducts

17.Freshfruitsandvegetables

18.Candiedfruits

a)LemonandOrangePeel b)TuttyFruity

19.Tinned/Cannedfruits

20. a)Cherries c)Peaches e)Banana

SpicesandAromatics

21.
a)Charmagaz c)CumminSeed e)Nutmeg g)CorrianderSeeds i)Redchillipowder k)Cinnamom m)Sesameseeds

0)Aniseed

q)Garlic

Alcohol

a)Wines c)Brandy-Cognac

22.FoodColours

23.Essencesa)Vanilla

c)Orange e)Lemonb)Pineapple d)Mango f)FruitCocktail(mixed) b)Cardamom-bigandsmall d)PoppySeeds f) Mace h)Blackpepper j)Cloves

I)Onionseeds

n)Mixedspices p)Ginger r)Saffron b)Rum d)Liqueur b)Strawberry ,d)Pineapple

1.4SELECTION,STORAGEANDUSE

peraturesrequired.

4::BAKERYANDCONFECTIONERY

protectionfromrodentsandpests. vegetables,poultryandmeatproducts. afteropening,eggs.etc.

1.FLOUR

grainanditsintemalstructure. Bran

Endosperm

Germ

Fig.:Awheatgrainrevealed

affectsthekeepingqualityofflour.

INGREDIENTSANDEQUIPMENTS::5

Table1:Differenttypesofflouranditsuses

orWhole

WheatFlour

1)

Endosperm

&containsthewheatthewheat&lessprotein. mainlyendo-varietyusedvarietymilling sperm. orduetousedordueto millingmethodmethod ,employed.employed. 2) making foodstores.provision chapatis stores andcanbe boughtfrom~ provision stores. 3) depending I upontheir

Iproteincontent.I

INTEXTQUESTIONS1.1

1.Fillintheblanks:

(i)wholemealflourconsistsof,. and. (ii)Brownflourisusedformaking. .......................and. 2 ishable. A.Egg

C.Condensedmilk

E .CreamB.Milk D.Oil

F.Butter

6::BAKERYANDCONFECTIONERY

G.OrangePeel

I .Yeas(fresh)

K.GoldenSyrup

M.Cornflour

O .Cannedcherries

Q.RumH.FreshVegetables

J.Brownflour

L .Butter

N.Cashewnuts

P .Cocoapowder,

2.YEAST

INGREDIEN

T

SANDEQUIPMENTS::7

3.CHEMICALRAISINGAGENTS

noaftertasteisleftintheproduct. product ,givesaofftaste. c o l ouredchocolatecakes.

4.SALT

an andisindispensabletocooking. U se flavo moisture

5.CORNFLOUR

170
F confec t ioner b ymixinginsuitableproportions. 6 .MILK lowfatorskimmed.

8::BAKERYANDCONFECTIONERY

s p ace sweete ned

7.CREAM

spec i a l cannotbestoredformorethanafewdays.

Differenttypesofshorteningagents

But t e r Mar ga rin eVanaspatiGheeRefinedoil 1 f a t hydrqgena t edoils. mil kprotein.ourandsalt.usedforcreaming. 3 d u ter lesssuitablefor bakedgoods. sto r edatatemperature b e l o w40°F.

9.EGGS

INGREDIENTSANDEaUIPMENTS::9

10.SUGAR

a c o sui ta bleforcreaminginbaking. c m o n dpaste. D em e ra ra v our.Thesesugarsareidealforrichcakes. biscuits. n ec g pr fil fo p udding ness j andaddssweetness. 11 .COCAANDCHOCOLATE Bo t mi a p lace oraluminiumfoilandthenrefrigerated...--

10::BAKERYANDCONFECTIONERY

12.COFFEE

13.-NUTSANDDRIEDFRUITS

used.

14.MEATANDPOULTRYPRODUCTS

15.FRESHFRUITSANDVEGETABLE

shouldbefreshwhenused.

16.CANDIEDFRUIT

using. INT EX

TQUESTIONS1.2

1.Tickmark(--/)theappropriateanswers

1.Fresh/Dryyeastgivesbetterproducts.

ca k es. 3 .Afresh/staleeggfloatsonwater. 4 .Castor/Brownsugarisunrefinedrawsugar. 5 2 .Fillintheblanks. canbeusedin:. 3 .Saltgivestotheproducts. 4 .Comflourisgenerallyusedasaagent inconfectionery.

5.Eggsformtheofthebakedproducts.

6...isthefinestformofsugarandisused

I N

GREDIEN

T

SANDEQUIPMENTS::11

a® lo a ftin"babamouldcaketin Sa varinmould madelei n estray t ar tl e ttins spatul a p astrywheelpipingbagandnozzles roll i ngpinandboardwirecoolingtray gr ate rs whisks icecreamscoop n u tc racke rs br io c hemouldcharlottemouldterrine

12::BAKERYANDCONFECTIONERY

1.5EQUIPMENTREQUIREDINABAKERY

(i)LightEquipment

2.Scissors

3.Grater

4.Sieve

5.Strainer

6.Choppingboard

*Woodenspoon

8.Rollingpin

10.Measuringjug/flask

11.Enamelbowlsofdifferentsizes

12.Degchi

13.Saucepan

14.Karahi

15.Tumtable

16.Cakedummies

17.Lemonsqueezer

18.Pastrybrush

19.Weighingscales"

20.Sugarthennometer

21.Biscuitcutters

22.Pipingbagsandnozzlesofdifferentshapes

23.Coolingrack

24.Steelthalisltrays

25.Caketinsofvarioussizesandshapes

26.Jellymould

27.Swissrolltray

28.Tartletmoulds

29.Madelienemoulds

30.Flanrings

31."Breadmoulds/tins

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