Food and Cookery / Commodities / Ingredient Function FOOD AND COOKERY COMMODITIES / INGREDIENTS Food and Cookery / Commodities / Ingredient Function Y9 Hospitality & Catering Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity. Extension Task: Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks. Food and Cookery / Commodities / Ingredient Function Basic Bread Dough Dough products are made from a basic bread dough containing yeast. • To make a basic bread dough, you should use strong plain flour as it contains more gluten. – Gluten is a sticky protein found in wheat and other grains. • When mixed with water, it becomes stretchy and helps the products to rise. • The yeast in the dough is activated with warm water. It is killed by excess heat, and if this happens the dough will not rise. • Kneading the dough helps to stretch the gluten so the dough can rise and keep its shape. The dough should then be left to prove in a warm place. The dough should be baked in a hot oven - the heat makes the bread rise before killing the yeast. • To test if bread is ready, tap the bottom. If it sounds hollow it is cooked. Food and Cookery / Commodities / Ingredient Function Doughs • Flour-based products provide energy, vitamins and minerals. • Wholemeal products also provide roughage, an essential part of a healthy diet. • Enriched doughs (e.g. croissants): fat is added by layering or lamination; the fat insulates the water molecules, keeping the moisture level high during baking and giving a softer eating quality. Food and Cookery / Commodities / Ingredient Function Fermentation • The process by which dough becomes leavened bread. • Enzymes in yeast and dough convert sugar into alcohol, producing carbon dioxide, which makes bread rise, and its characteristic flavour. • To grow, yeast needs warmth (22-30°C), moisture (liquid added at about 38°C), food (starch from flour) and time. Food and Cookery / Commodities / Ingredient Function Yeast • A living single-cell micro-organism. • Rich in protein and vitamin B. • In fermentation it reproduces itself. • Will not survive in high concentrations of sugar or salt. • Growth slows down in rich dough with high fat and egg content. • Keep refrigerated but use at room temperature. • Available dried: this is dehydrated and should be creamed in a little water before use. It keeps for several months in its dry state. Food and Cookery / Commodities / Ingredient Function Points to Remember • Keep flour, bowl and liquid warm. • Wholemeal dough will absorb more water than white dough. The volume of water absorbed also varies according to the flour strength (protein and bran content). • Dough loses up to 12.5% of its water during baking; allow for this when weighing. • Divide dough with a dough divider, hard scraper or hydraulic cutting machine. Check the weight of the divided pieces. Food and Cookery / Commodities / Ingredient Function Points to Remember • Proving allows dough to ferment. • The second prove gives dough the necessary volume and a good flavour. • Knock dough back carefully after proving, to expel gas and disperse the yeast throughout the dough. • Cook for the correct time at the correct temperature. • Follow manufacturer’s instructions when defrosting and cooking frozen dough products, to avoid contamination. Food and Cookery / Commodities / Ingredient Function Causes of Problems with Yeast Doughs • Close texture: insufficient proving or kneading; too little yeast; oven too hot; too much or too little water. • Uneven texture: insufficient kneading; excessive proving; oven too cool. • Coarse texture: excessive proving, uncovered; insufficient kneading; too much water or salt. • Wrinkly: excessive proving. • Sour: stale yeast; too much yeast. • Broken crust: insufficient proving at the second stage. • White spots on crust: proving uncovered at the second stage. Food and Cookery / Commodities / Ingredient Function Other Types of Dough • Enriched: rich yeast doughs with high fat and butter content, e.g. savarin, brioche. • Laminated: the fat content is layered (as in puff pastry), e.g. croissants, Danish pastries. • Speciality: unleavened breads, e.g. naan, pitta, chapatti; blinis (pancakes); etc. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits There are four different methods of making • The Rubbing-in method • Creaming • Whisking • Melting Rubbing-in Creaming Whisking Melting Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Scones Quiche (short crust pastry) Rubbing In Method The rubbing-in method is used for cakes, scones, pastry and some biscuits. It is used for cakes that do not have a large amount of fat compared to flour e.g rock buns which have 75g fat and 200g flour. 1. The fat is cut into chunks and, using the fingertips, is rubbed into the flour to form crumbs. 2. Any optional ingredients e.g. sultanas, are then added before the liquid or egg that binds the crumbs together. 3. The mixture is baked in a fairly hot oven, gas 5 or 6. *The cakes will only keep for a short time, as they do not contain a lot of fat. Shortbread Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Creaming Method The creaming method is used for cakes that contain more fat and sugar compared to flour, such as sponge cakes. These cakes will last longer as they have more fat than those made with the rubbing-in method. 1. The fat (soft margarine is best, as it is easier to cream) and sugar (caster sugar is easier to mix, as the crystals are smaller) are creamed together using a wooden spoon. 2. The eggs and flour are then added and mixed to make a light and fluffy mixture – Self-raising flour is used to make the cakes rise and so there is no need Victoria Sponge Cake to add baking powder. 3. The eggs should be at room temperature. 4. The cakes are cooked at a lower temperature, around 160-180°C. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Whisking Method The whisking method is used for making light sponge cakes. This type of cake does not contain any fat, so does not keep well. 1. The eggs and sugar are whisked together until they are light and you can form a figure eight on top. 2. The self raising flour is sieved and folded into the mixture using a metal spoon. 3. The mixture is baked at 180°C for less time than with the creaming method. Swiss Roll 4. This mixture is very light and flexible, making it ideal to roll when warm. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Melting Method The melting method is used less often than the other methods. 1. The fat and syrup are melted in a pan and poured into the other ingredients. 2. The mixture is very wet and these cakes often improve in flavour if kept a little. Flapjacks Food and Cookery / Commodities / Ingredient Function Methods for Making Sponges Summary • Foaming: whisk eggs and sugar to ribbon stage, then fold or cut in flour. • Melting: as for foaming, but add melted butter, margarine or oil. Improves flavour, texture, crumb structure and shelf-life. • Boiling: produces a stable crumb texture. • Blending: high ratio. Produces a stable crumb, even texture, long shelf-life and good freezing qualities. • Creaming: cream fat and sugar, add beaten egg and then flour and other dry ingredients. Used for Victoria sponge. • Separate yolk and white: used for sponge fingers. Food and Cookery / Commodities / Ingredient Function Points to Remember • Plan production carefully to fill the oven space, saving time and money. • Heat ovens to the specified temperature and place the shelves at the correct height. • Never guess quantities. • Sieve flour to remove lumps. • Make sure eggs and fat are at room temperature. • Check dried fruit carefully; wash, drain and dry if necessary. • When creaming, scrape down the sides of the bowl. Food and Cookery / Commodities / Ingredient Function Points to Remember • Shape and size determine cooking time and temperature: wider cakes need to cook longer and more slowly. • A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook. • If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Sponges • Close texture: insufficient beating; too much flour; oven too cool or too hot. • Holes: insufficient folding in. • Cracked crust: oven too hot. • Sinking: oven too hot; tin removed during cooking. • White spots on surface: insufficient beating. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Genoese Sponges • Close texture: eggs and sugar insufficiently beaten or over-heated; too much flour; insufficient folding in; oven too hot. • Sinking: too much sugar; oven too hot; tin removed during cooking. • Heavy: butter too hot or insufficiently mixed in; flour excessively mixed in. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Other Cakes • Uneven texture: insufficient rubbing in; too much or too little liquid. • Close texture: too much fat; hands too hot when rubbing in. • Dry: too much liquid. • Poor shape: too much liquid or baking powder; oven too cool. • Sunk fruit: fruit wet; too much liquid; oven too cool. • Cracked: too little liquid; too much baking powder. Food and Cookery / Commodities / Ingredient Function Methods for Making Biscuits • Rubbing in: rub fat into flour, then mix in liquid and sugar but do not overwork as this will prevent the mixture combining.