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Catering Theory N6 Module 4 (SPECIAL PREPARATION TECHNIQUE) Catering N6 Textbook (ISNB:978-9205540-21-0) Catering Workbook N6 (ISNB:978-77581-542-6

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Catering Theory N6 Module 4 (SPECIAL PREPARATION TECHNIQUE) Catering N6 Textbook (ISNB:978-9205540-21-0) Catering Workbook N6 (ISNB:978-77581-542-6 1 Catering Theory N6 Module 4 (SPECIAL PREPARATION TECHNIQUE) Catering N6 Textbook (ISNB:978-9205540-21-0) Catering workbook N6 (ISNB:978-77581-542-6 P Z Dhlamini Majuba College (IT&B Campus) TYPES OF SUGARS Crystalline forms 2 Granulated sugar -it is also called table sugar, produced from sugar beets and cane.improves body and ice cream texture,also assist in fermentation.(yeast) Also found in loaves and cubes, fine granulated is called castor sugar. Powdered /icing sugar – contains small amounts of corn starch. Used in peppermint cream mixtures, truffles and coating marshmallows, and Turkish delight. Dark brown sugars-less purified sugar, the lighter coloured are refined and has less flavour. Liquid forms Corn syrup- is made at high temperature, an acid is added to cornstarch to hydrolyze. Molasses- it is a residue after sucrose crystals, from concentrated sugarcane. It is dark and bitter ,used for toffees and boiled sweets. Maple syrup – sucrose from evaporation of maple sugar. Honey –contains 40%sucrose,35%glucose and 8%sucrose. Golden syrup-made from liquidP Z Dhlamini left Majubaafter Collegecrystallization (IT&B Campus) of sugar. Liquid glucose –less sweet .used for making nougats and gives glossy appearance, fondants becomes soft . SUGAR COOKERY Sugar cookery involves a solution combined at different concetrations. The preparation needs to be given attention to the solubility and ease of crystilasation. 3 It is used to make sweets, syrups for jams ,and bottling, frostings and sweets sauces . Properties of sugar 1. Soluble – temperature and liquid used determines the solubility of sugar. Water is the best solvent for sugar and high temperatures dissolves more sugar and solubility is high. 2. Melt -melting point depends on heat applied and melt into stages. It first melt, then becomes brown lastly caramilises.if it gets black it is no longer edible(can not be used). 3. 3.Absorps of moisture-crystalline sugars by acids to produce invert sugar. 6.Hydrolises enzymes- enzymes acts best in acid, they are used to hydrolyses sugars in order to produce soft semi fluid in chocolates. Attracts and hold water molecules, can become lumpy when stored in a dry places. 4.Ferments-sugar assist in fermentation when mixed with yeast. For yeast breads. 5.Acid hydrolysis –sucrose is broken down enzymes should be added after cooling down sugar solution because highP Z Dhlamini temperatures Majuba College (IT&B Campus)kills the enzymes . Decompose by alkalis-alkaline in water decomposes sugar. Glucose and fructose changes too brown ,develops a strong flavor and becomes bitter and inedible. Fondant mixture is more alkaline if no cream of tartar is added. The product becomes darker. 4Fondants are better made with cream of tater ,than glucose and corn syrup. What affect sweetness of sugar-degrees of sweetness depends on concertation of sweetener, temperature ,pH, presence of other substances, sensitivity of the taster. FORMS OF COOKED SUGAR CRSTALINE SUGAR Crystalline- soft ,smooth and creamy with tiny sugar crystal sweet. Crystalisation-the participation of sugar crystals from a cooled ,supersaturated solution, when agitated /stirred. Types :fondant,fudge,panocha,coconut ice, marzipan. FONDANT Preparation Uses: bonbons, chocolate centers . Bonbon 1. Complete solution Add sufficient water to dissolve Stir sugar completely before it boils Cover the pot to get steam which will dissolve the sugar crystals on the side of the pan, also wash them off with a pastry brush dipped in cold water . 2.Concentrate the solution Concertation can be improved by increasing heat and stirring the solution. Final cooking temperature is 112-115°C P Z Dhlamini Majuba College (IT&B Campus) Drop a portion of the boiled syrup to measure the doneness 3.Prevent crystallization Purpose of crystalisation produces a smooth texture and very fine crystals . Decrease5 the ease crystalisation by addition of substances (glucos,corn syrup). To interfere with crystalisation fats(milk , margarine, eggs, cream, butter) can be added to the syrup. Temperature affects the size of crystals; higher the faster the rate of crystalisation resulting in difficult to separate large crystals. Mixture has to be cooled to 40°C before starting to beat . Stirring /agitation helps in forming finer crystals. The cooled syrup has to be stirred until the required texture of crystals is formed. A ready fondant can be noted by a dull, shiny appearance. The mixture is then poured into a greased container, a temperature can be monitored using a thermometer for up to 220°C. NOTE: Crystalisation can be prevented by following correctly all the above preparation points. Ripening –it is when the stored crystalline sweet becomes more moist, smooth and kneads easily. P Z Dhlamini Majuba College (IT&B Campus) FUDGE Fudge preparation same as fondant except syrup cools to 50°C before beating it. Syrup6 and corn syrup may be used. If brown sugar is used some acid and invert sugar may be added. Brown sugar fudge crystalise rapidly than white sugar fudge. When crystalisation is almost complete the fudge becomes dull. NON CRSTALLINE SUGAR Non crystalline- are chewy, or hard in texture. Also called amorphous(without form). Types:caramel,toffee,noughat,marshmallows,butterscotch,brittles,Turkish delight, barley gums etc. Prevention of crystalisation Cook at very high temperatures to harden before crystal forms. Nougat Add large amount of interfering substances. Brittles (butterscotch, nut brittle, toffee) They are cooked at high temperatures Brown colour and flavour results from non-enzymatic browning reactions. Bicarbonate of soda addedP Z Dhlamini Majuba at the College end (IT&B Campus) of cooking neutrilises acid decomposition. resulting in a milder, less bitter flavour. KNOW YOUR SUGAR STAGES 7 FOR SUGAR COOKERY TRY THE SUGAR WORK ACTIVITY ON PAGE 109.DO NOT FOGERT TO FOLLOW THE SAFETY MEASURES . P Z Dhlamini Majuba College (IT&B Campus) CAKE ICING Main functions 1. Improves8 keeping qualities 2. Contribute to flavour and richness 3. Improve appearance BASIC KINDS OF ICINGS 1. Fondant- icing with smooth, creamy white texture, made with icing sugar and water. -for icings it has to be pourable.(preparation and variations in page107) - applied it sets to a shiny non stick coating. - often used in eclairs, petit fours, and some cakes. 2.Butter cream icings – light smooth icing made with fat and icing sugar. Simple butter cream - made with fat and icing sugar with a small quantity of egg white. Meringue type- a very light icing made with beating egg whites and adding a boiled syrup beat and add soft butter. French butter – light and very rich, made by beating whole eggs and add a boiling syrup, continue beating lastly fold in softP Z Dhlamini butter. Majuba College (IT&B Campus) 9 P Z Dhlamini Majuba College (IT&B Campus) Foam type icing(boiled) This are meringues made with a boiling syrup. They are10 not stable need a stabilizer (galatine) and be used same day. When applied they are left in peaks and swirls. Types Italian meringue Seven minute American icing Boil sugar and water to Boil sugar with the Put all ingredients in a 115-120°C. addition of cream of bowl and whisk till it tarter till 120 C blends. Beat egg whites till soft Beat egg whites till stiff Place bowl in hot water peak. peak form. and whisk for 7minutes . Add syrup slowly while Remove syrup from The mixture will be now beating. stove ,add to beaten thick and form a peak egg white, while beating. Continue beating till Continue beating till it firm peaks are forms. thickens and turns dull. P Z Dhlamini Majuba College (IT&B Campus) Fudge type icings Are rich, heavy, thick cooked icings. Prepared11 by boiling sugar to 115°C,before adding fat. Should be stored in double boiler to prevent drying and crusting. Glace/flat icing - water icing which are mixtures of water and icing sugar. Handed like fondant. Royal icing- similar to flat icings except they are thicker and egg whites are added. Preparation steps on page 108. Points to remember when working with icings. 1. Icing should be sifted. 2. Liquid should be added sparingly, a drop at a time. 3. Add colouring and flavourings using a dropper or toothpick. 4. Plan before icing the cake, simple is the best. 5. Cakes should be cold, when using glace place cakes on a rack before starting to ice. 6. Its easier to ice fancy cakes on a revolving stand. 7. Sides are decorated first and top last. 8. If using melted chocolate, melt it properly first. 9. Coloured decorationsP Z Dhlamini should Majuba College be (IT&B added Campus) when cake icing is almost set. 10. Piping bags and noozles should be used after practicing. Butter cream icings 12 Fudge icing P Z Dhlamini Majuba College (IT&B Campus) CHOCOLATE COOKERY TYPES CORVERTURE13 Contains cocoa mass ,sugar and cocoa butter. Uses ;cover fillings, easther eggs, decorative figures. It is tampered before use. Tampering – it improving the consistency or hardness by heating and cooling it. How it is done/steps Heat chocolate to 40-45°C,and keep at room temperature. Pour on marble slap and keep moving it around the surfacewith a scraper or spatula till it is 27° C for dark chocolate and 26°C for white. Place back on warmer and stir, rising its temperature to 32°C for dark and 31°Cfor white. Qualities of a correctly tempered chocolate. 1. Shiny gloss 2. Hard bite of the coat 3. Snap when broken 4. Soft melting in the mouth 5. Long shelf life 6. Reduce fat bloom (chocolate grey colour caused by separation of cocoa and fat ) P Z Dhlamini Majuba College (IT&B Campus) Tempering chocolate 14 Melting chocolate Convectional melting chocolate P Z Dhlamini Majuba College (IT&B Campus) Coating chocolate Contains vegetable fats, emulsifying agents and small amounts of cocoa.
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