DOCSLIB.ORG

4:00 Pm 215.600.1291 Www. Frieda for Generations.Com

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
4:00 Pm 215.600.1291 Www. Frieda for Generations.Com TAKE-OUT AND DELIVERY MONDAY - SUNDAY 9:00 AM - 4:00 PM 215.600.1291 WWW. FRIEDA FOR GENERATIONS.COM FRIEDA will continue to offer take-out and delivery. FRIEDA offers limited indoor seating (no table service) and has some outdoor seating covered by individual tents, all available on a first come first serve basis. Baked goods and breakfast all day + lunch weekdays, and brunch on the weekend can be ordered over the phone for pick-up (215.600.1291) or delivered to your home with UBER Eats. Our 7-day dinner meal planner can be ordered online via www.friedaforgenerations.com in the Reheat section for pick-up or delivery to the following center city zip codes 19106, 19102, 19107 and 19103. Thank you for your support! The FRIEDA Team Limited indoor and outdoor seating. A few tables indoor and outside are there for your convenience, available for first come first serve, to be used responsibly. Note that for everyone’s health involved, there will be no table service. FRIEDA social activities. Our group gatherings will continue on zoom. If you are interested in joining any of our gatherings, sign-up for our newsletter at [email protected]. 1 No Gluten Breakfast All day Lunch 11:30 am - 3:00 pm 2 Vegan 3 Vegetarian * Gluten free bread available upon request FRIEDA OMELETS CLASSICS QUICHES & PIES SALADS with choice of bread, FRIEDA preserve + fresh fruit Baker’s Basket Quiche Lorraine FRIEDA Nicoise Salad 1 3 1 almond croissant, Mushroom, Gruyère, eggs, Mixed greens, cucumber, French Omelet * 1 pain au chocolat, caramelized onions, ham cherry tomato, olives, green Fresh herbs, Gruyère 10.50 1 scone, 2 slices of with a house salad 12.75 beans, hard boiled egg, toasted brioche, butter and tarragon tuna salad 13.00 American Omelet * FRIEDA jam 9.75 Spinach Quiche 3 Ham, mushroom, Goat cheese, caramelized Goat Cheese Cheddar cheese 11.50 Le Petit Déjeuner onions, eggs + Raw Beet Salad 1 3 FRIEDA granola, Greek with a house salad Mixed greens, roasted Egg White Omelet * yogurt, seasonal fruit with 12.75 + add Salmon 3.00 pecans, cherry tomatoes, Goat cheese, cherry 1 croissant and FRIEDA jam cucumber, House vinaigrette tomatoes, mushroom, 8.50 Organic Chicken Pot Pie 11.00 roasted vegetables 11.50 Organic chicken, sweet Avocado Toast * peas, carrots, puff pastry Smoked Salmon Salad 1 3 Multi-grain bread, pesto, 14.00 Carrots, hard-boiled egg, arugula, tomato 12.50 capers, mixed greens, BRIOCHE + add Salmon 3.00 Croque Monsieur * cherry tomatoes, cucumber, FRENCH TOAST Brioche, ham, Mornay House vinaigrette 13.00 with butterscotch sauce with a house salad 12.75 1 3 LIGHT Turkey Lasagna Organic Chicken Salad Green beans, olives, mixed Classic * with a house salad 14.00 greens, cherry tomatoes, Topped with berries + Granola 1 3 cucumber, House vinaigrette whipped cream 12.00 FRIEDA homemade 13.00 granola, Greek yogurt, OPEN FACE Apple * seasonal fruit 6.25 TOASTS Side house salad 1 3 Caramelized apples, Mixed greens, cucumber, cinnamon + whipped Greek Yogurt cherry tomatoes 3.75 cream 12.00 * + Seasonal Fruit 1 3 6.00 Avocado Toast Multi-grain bread, pesto, Mini Waffles* Fresh Fruit Salad 1 2 5.50 arugula, tomato Butterscotch sauce VEGAN Berries only +2.00 12.00 + add Salmon 3.00 + Chocolate sauce + whipped cream $7.50 * Bircher muesli Organic Curry Chicken Quinoa Bowl 1 2 + Fresh fruit, almonds 6.25 Multi-grain bread, arugula, Avocado, arugula, roasted tomatoes 12.00 pecans, cherry tomatoes, HEARTY Prosciutto Croissant * cucumber, chickpeas, * Brie, FRIEDA chutney 5.75 Tarragon Tuna Salad House vinaigrette Multi-grain bread, arugu- 13.00 Quiche Lorraine Ham + cheese croissant * la, cherry tomatoes, hard Mushroom, Gruyère, eggs, boiled eggs, olives, Dijon 5.75 Chickpea Apricot Tagine 2 caramelized onions, ham mustard 11.50 With quinoa with a house salad 12.75 Turkey Croissant * 13.00 Brie, FRIEDA chutney 5.00 Spinach Quiche 3 COMBO Goat cheese, caramelized Salmon Croissant * onions, eggs SOUPS Fresh whipped cheese, with a house salad capers 5.75 1/2 Open Face Toast 12.75 + add Salmon 3.00 + Cup of soup 11.50 Soup of the day * Avocado and Salmon Toast Cup Bowl +1.00 5.75 7.25’ VIENNOISERIES PATISSERIE Breakfast Lunch 1/1/21 Prices subject to change 1/1/21 Prices Breakfast Lunch Butter croissant 3.00 Pain au chocolat 3.75 Lemon Bar 3.75 Almond croissant 4.25 Chocolate almond croissant 4.75 TM Coffee cake 3.50 Apple turnover 4.25 Sweet roll 3.75 Scone 2.75 Brownie 2.95 Carrot cake 4.50 Seasonal tart 4.50 1 Chocolate espresso cake 4.95 Almond orange cake 5.25 FRIEDA FRIEDA (re)connecting generations 320 Walnut Street Philadelphia, PA 19106 215 600 1291 [email protected] www.friedaforgenerations.com Weekend Brunch Open - 3:00 pm * Gluten free bread available upon request FRIEDA OMELETS BAKED + CLASSICS LIGHT with choice of bread, POACHED EGGS FRIEDA preserve + fresh fruit French Omelet * FRIEDA Mushroom Toast + Baker’s Basket Le Petit Déjeuner Fresh herbs, Gruyère 2 Poached Eggs 1 almond croissant, FRIEDA granola, Greek 10.50 House-made bread 1 pain au chocolat, yogurt, seasonal fruit with pudding, seasonal 1 scone, 2 slices of 1 croissant and FRIEDA jam American Omelet * mushrooms, Mornay sauce, toasted brioche, butter and 8.50 Ham, mushroom, Gruyère FRIEDA jam Cheddar cheese 14.00 9.75 Oatmeal 11.50 Fruits, Pecan nuts 5.50 Breakfast Potatoes 1 * Continental Breakfast * Egg White Omelet * + 2 Poached Eggs Choice of Bircher Muesli Granola 1 3 Goat cheese, cherry Potatoes, bell peppers, OR Granola, smoked FRIEDA homemade tomatoes, mushroom, onions salmon, prosciutto, Gruyère, granola, Greek roasted vegetables 11.50 Brie, fresh herb whipped yogurt, seasonal fruit 11.50 cheese, sliced hard-boiled 6.25 Avocado Toast 2 * egg, capers. Served with + 2 Poached Eggs 1 croissant and 2 slices of Greek Yogurt Multi-grain bread, pesto, toasted brioche, butter and + Seasonal Fruit 1 3 arugula, tomato FRIEDA jam 13.00 6.00 BRIOCHE 14.50 FRENCH TOAST + add Salmon 3.00 Quiche Lorraine Bircher muesli 1 2 with butterscotch sauce Ham, mushroom, Gruyère, Berries, almonds 6.25 eggs, caramelized onions Fresh Fruit Salad 1 2 with a house salad 5.50 + ADD EXTRAS 12.75 Berries only +2.00 Classic * Topped with berries + 3 * whipped cream 12.00 Spinach Quiche Ham + cheese croissant Goat cheese, eggs 5.75 subject to change Brunch 1/1/21 Prices Weekend TM 4.00 caramelized onions, Apple * Breakfast potatoes 12.75 Prosciutto Croissant * Caramelized apples, Ham 2.50 with a house salad FRIEDA Brie, FRIEDA chutney 5.75 cinnamon + whipped Chorizo 3.00 + add Salmon 3.00 cream 12.00 Smoked salmon 3.00 * Turkey Croissant * Hard-boiled egg 1.50 Avocado Toast Multi-grain bread, Brie, FRIEDA chutney 5.00 Mini Waffles* Side house salad 2 3.75 Butterscotch sauce pesto, arugula, tomato Baguette 1.00 * + Chocolate sauce 12.50 Salmon Croissant Multi-grain bread, Fresh whipped cheese, + whipped cream $7.50 + add Salmon 3.00 gluten-free toast 1.50 capers 5.75 Butter, Chutney, Jam 0.50 VIENNOISERIES PATISSERIE Butter croissant 3.00 Pain au chocolat 3.75 Lemon Bar 3.75 Almond croissant 4.25 1 No Gluten Chocolate almond croissant 4.75 Coffee cake 3.50 Apple turnover 4.25 Sweet roll 3.75 2 Vegan Pastel de nata 3.75 Scone 2.75 Brownie 2.95 Carrot cake 4.50 Seasonal tart 4.50 3 Vegetarian Chocolate espresso cake 4.75 Almond orange cake 1 5.25 FRIEDA (re)connecting generations 320 Walnut Street Philadelphia, PA 19106 215 600 1291 [email protected] www.friedaforgenerations.com At FRIEDA, we believe everyone’s lives are richer if they connect We aren’t a with people of other generations. So we’ve created a space where coffee shop, people of all ages and backgrounds can meet, eat, drink, share, learn, and create. A serene setting where bakery, everyone is treated equally: with respect and kindness. restaurant, Stop by for coffee and freshly baked pastries, like our signature community center, almond cake. Come for breakfast or lunch made from sustainable, locally sourced ingredients. And gallery, ... indulge in cookies and preserves thoughtfully prepared by David, our Parisian-trained chef, and a multi-generational team from neighborhoods across the city. Join a drawing class, social media workshop, language class, film screening, bridge club – or even start an activity of your own. And while you’re here, know that any money you spend at FRIEDA helps us create fair-wage jobs for people of all generations – many of them retired, but still needing to work to make ends meet – as well as support our Outreach Community Program. All we ask is that you have an open mind. And treat the space, our team and each other with respect. Discover what FRIEDA can be for you. (re)connecting generations.
Load more

Recommended publications
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
    2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ...............................................................................................
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]
  • Rich Yeast Doughs
    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
    [Show full text]
  • 79-2C8-A72-45-Msuspcsbs Occi Wheelingmi42.Pdf
    The basis of these recipes is OCCIDENT SPECIAL PATENT FLOUR. Occident, because of its unusual purity and strength, absorbs more liquid than any other flour. Scant cups of Occi- dent equal full cups of other flour. Always measure Occident Flour after sifting. BREADS Ingredients For Bread-Making select only the Best Materials. Measurements All measurements given in Occident Recipes are level. Flour should always be sifted before measuirng. 4 cups Occident Flour = 1 pound 3 teaspoons = 1 tablespoon 2 cups = 1 pint 16 tablespoons = 1 cup 4 cups = 1 quart Bread Difficulties 1. Too porous—Over rising. 2. Cracked top or sides—Uneven heat. 3. Sour bread—Too long a period of fermentation. 4. Heavy streaks—Too short a period of fermenta- tion. Poorly mixed. 5. Too light a bread—Over rising or oven not hot enough to set dough and stop the rising. 6. Greyish white bread—Poor quality of flour. 7. Heavy bread—Insufficient time for rising. 8. Poor flavor—Poor quality of ingredients. Im- proper cooling and storing. 9. Crumbly, dry bread—Too much flour or dried out in baking. 10. Crust too thick—Baked too slow and too long. 11. Soggy bread—Too much liquid in proportion to flour. Insufficient rising. Not well baked. Standard for Bread External appearance—evenly rounded on top—smooth unbroken crust, uniform golden brown color, Crust—crisp, tender, of even thickness—to J4 inch thick. Crumb—creamy white with a satiny luster, fine even grain, elastic to touch, thoroughly baked, moist, and flavor like that of chewing wheat. WHITE BREAD [Straight Dough Method] (4 loaves) About 12 cups OCCIDENT Flour (sifted) 4 cups liquid (water, or 1 V2 tablespoons salt water and milk) 1 compressed yeast cake 1 '/4 tablespoons shortening dissolved in '/j CUP luke- 2 Vl tablespoons sugar warm water Add dissolved yeast, sugar and salt to lukewarm liquid.
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • High Yield Baking Ingredients at Work
    Baking Science… Flour to Table Quick Breads, Yeast Breads & Cookies Prepared by: Sharon Davis, Family & Consumer Sciences Education, Kansas Wheat Commission Traude Sander, Kansas State Department of Education, Child Nutrition & Wellness School Food Service Bread University Sanitation & Food Safety Science at Home or Bakery • Wear a hair restraint • Limit jewelry to a watch and plain ring • Do not wear acrylic nails or nail polish • Wear a clean apron every time • Wash hands at hand washing sink w/ soap • Cover open cuts or bandages with gloves • No smoking in kitchen area • Fresh dish cloths/towels twice a day Sanitation & Safety - cont. • Do not eat, drink or chew gum in kitchen area. • Follow all rules for food safety in the kitchen and service area. • Use cleaning chemicals according to directions. Store separately. • Clean all equipment used. • Use www.FightBAC.org guidelines Weigh vs. Measure Baking Ingredients Are bakers scientists or artists? Accuracy=Success Every Time • Home baking: Americans use graduated dry measuring cups, liquid measuring cup, and measuring spoons for small amounts • If using cups, important to spoon and level dry ingredients; measure liquids in liquid cup on flat surface at eye level • Professional bakers (and European home bakers) always weigh ingredients, dry or liquid, for accuracy every time Types of Quick Breads •Pour Batter - pancakes, waffles •Drop Batter - muffins, drop biscuits, loaf style quick breads •Soft Dough - rolled & cut biscuits, scones Quick Breads Basic Ingredients •Flour •Fat •Liquid •Sugar •Leavening •Eggs Agent •Spices or Flavorings FLOUR • Provides structure in batter and baked product • Gluten is the protein in flour. It develops long strands when mixed with liquid.
    [Show full text]
  • 38229 Pmat Dawn Nopassportrequired Env3.Indd
    DAWN TRENDS GUIDE NO PASSPORT REQUIRED 1 CONSUMER TRENDS – BRING THEM TO LIFE IN YOUR BAKERY! A trend is a name we give to the constant change around us; inspiration for new thoughts, ideas, and approaches. Consumer trends are a reflection of this constant change, driven by large-scale societal, economic, demographic, and industrial shifts. Trends remain in the market for a significant period of time and can influence many types of products, including food. In this guide, we will focus on the consumer trend of No Passport Required, help you understand this trend and how to create bakery products to meet this demand. No Passport Required Society is becoming more diverse. In fact, 13% of all Americans are now foreign-born* and there are projections that there will be no racial or ethnic majority by 2050.* This explosion of merging cultures leads to more of us celebrating our own ethnic heritage and being exposed to dishes from other regions around the world. As a result, nearly everyone can now experience new and unique cuisines without leaving their own communities. To meet the demands of today’s consumers, your customers, bring the No Passport Required trend to life in your bakery. Create baked goods that incorporate ethnic ingredients such as cardamom and sweet red bean. Embrace Latino flavours and forms by adding spice or fresh fruit and decorating with bright colours. Finally, use your creativity to offer products designed to capture your customer’s eye and desire for something exotic and unexpected. At Dawn, we understand you and your customers, which is why we developed this trend guide with ideas to help you create life’s sweet moments and drive your business forward.
    [Show full text]
  • Food & Nutrition
    Department - FOOD & NUTRITION 4. +Any Other Cookie/Muffin/Bar (different than classes Superintendent: Emily Manning 1-3) Only one exhibit per class number per exhibitor. You must be enrolled in the project in order to exhibit in that project. TASTY TIDBITS - Division 410 Place the food on the appropriate size plate. Put exhibit in a Premium $1.25 $1.00 $.75 $.50 re-sealable bag. Include recipe and source of recipe (can be 1. Healthy Baked Product must be made with less sugar, fat photocopied or typed, need not be handwritten) on all entries. or salt, or altered using a sugar or fat substitute; changed to Attach entry tag, at the time of entry to the corner of the bag on include a whole grain; or be altered for specific allergies/food the outside. intolerances. Include original recipe and altered recipe. Exhibit Cream cheese fillings or melted cheese toppings or other items must include 3/4 of baked product or 4 muffins or cookies on a which may result in unsafe food products will be disqualified. paper plate. May be baked in a disposable pan. Write what you Ingredients that the 4-H member cannot legally purchase, such as learned about products made from an altered recipe in supporting alcohol, may not be used in any recipe or Foods exhibit. Exhibits information. that include alcohol in the recipe will be disqualified. See our 4-H 2. Creative Mixes (any recipe) at least 3/4 of baked product or web site for more guidelines. 4 muffins or cookies on a paper plate.
    [Show full text]
  • What Makes a Good Loaf of Bread?
    What Makes a Good Loaf of Bread? There are only four ingredients you need to make yeast bread: yeast, flour, liquid, and salt. All other ingredients are there to add flavor, nutrition, color and to change the characteristics of the crumb. 1. Yeast- is a one-celled plant, available in dried form, instant blend, and live cakes. In yeast bread, yeast multiplies and grows by using available sugars and water, giving off carbon dioxide and ethyl alcohol (fermentation). As long as air is available, the yeast multiplies. Kneading and punching down breaks up small clusters or colonies of yeast cells so they can get in contact with more air and food. a. Compressed yeast cakes were introduced in 1876 and revolutionized baking. The down side was the need for refrigeration and the resulting spoilage factor. Active dry yeast was developed for use during World War II. In 1984, instant-rise yeast, genetically modified and packaged with its own food supply, became available. It rehydrates and becomes active instantly when mixed with liquid. This type of yeast is very convenient, but because the rise is so fast, not much flavor develops from the fermentation process. 1 cake of compressed yeast= 1 pkg. of active dry yeast. 1 pkg. active dry yeast= 2 ¼ tsp. 1 envelope packet of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast/Bread Machine Yeast= ¼ oz or 7 grams (2 ¼ tsp.) 2. Flour- provides the structure for bread. The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets.
    [Show full text]
  • Baking Ingredients
    Chapter 1 Baking Ingredients To make baked goods with outstanding flavor and wonderful texture, you need to start with quality ingredients—you really can taste the difference! Baked goods are all about flavor, and you can’t get great flavor from imitation or low-quality ingredients. Yes, a good butter and pure vanilla extract cost more money than their lesser counterparts, but they also pack a bigger flavor wallop. Each ingredient in a baking recipe has a specific purpose and plays an important role in the success or failure of the baked goods. The selection of the ingredients, their proportions to one another, and how they are combined determine the flavor and texture of the finished baked item. Understanding how ingredients interact and contribute to making great baked goods is the first step to a successful recipe. Let’s take a closer look at each ingredient and its specific role in baking. FLOURS Flour serves many functions in baking. It separates and evenly distributes the other ingredients throughout the dough or batter, it binds all of the ingredients together, and it also contains starches that absorb liquids and act as a thickener. The natural sugars in flour caramelize during baking and aid in browning the outside of baked goods. The proteins in flour help produce the texture of baked goods. These proteins contribute to the structure and crumb of cakes, cookies, and breads and help determine whether baked goods will be soft and tender or tough and chewy. Each type of flour has its own protein composition and lends its own characteristic to baked goods.
    [Show full text]
  • Y E a S I R 011
    )07/ 1 1 Y E A S I R 011 By AGNES M. KOLSHORN, Extension NutritionSpecialist Oregon State College You can make rolls from bread dough or from ned lunch. Many sweet dough rolls and breads a sweet dough. are suitable for desserts. Sweet dough is softer and easier to use for Such names for recipes as Coffee Cake and most shapes of rolls. Swedish Tea Ring, remind us that sweet dough The easiest kind of rolls to make from bread products are enjoyed for afternoon or evening re- dough are such shapes as buns, cloverleaf rolls, freshments. and cinnamon rolls. Sweet dough is the basis for many traditional From a sweet dough recipe, you can make many holiday breads. A loaf of fruit bread makes a wel- different forms of rolls and breads. These products come gift. will give variety to your family meals and the car- How Sweet Dough Differs From Bread Dough Sweet dough differs from bread dough, in that delicate cell structure. The dough may be softer itusually contains a larger proportion of fat, if it contains eggs. sugar, yeast, and a smaller proportion of flour to Fat improves the flavor and makes the rolls liquid. Eggs are usually used in sweet dough. tender. Fat, along with the sugar, aids the brown- Dough for rolls is made slightly softer than ing. bread dough because it is easier to shape and gives A little sugar, as in bread dough, speeds the a more delicate texture. For the flatter shape in action of yeast. The larger amount in sweet rolls, a less stiff dough is needed than is required doughs retards the action.
    [Show full text]