Catering n5 · 2020-05-13 · CATERING N5 P Z Dhlamini MAJUBA TVET(IT&B) 1. FLOUR. Common ingredients and the roles in baking are listed and explained in page 81-82 ,please read

CATERING N5

P Z Dhlamini MAJUBA TVET(IT&B)

1

FLOURCommon ingredients and the roles in baking are listed and explained in page 81-82 ,please read.

Batter –it is a flour and liquid mixture that has a dropping consistency .Examples ,cooking methods ,ingredients ratios on page 80.Batters and dough are aerated by steam(on heat when cooking ),air(when sifting, beating in and whisking ) ,carbon dioxide(in raising agents)Liquid ratio higher and a bit higher than flour in the mixtures.Prepared at a short time.Dough –it is a flour and liquid mixture with a thick ,sometimes elastic which can be changed or shaped.Liquid in the mixture is less than half the quantity of flour.Takes some time to prepare.


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Types of leavening agents-leaven to make grow or light in texture.

Physical –steam from air and moisture in a mixture when applying heat.as air

evaporates it pushes up and creates air pockets and the product rises.

Air is Inco orated by; sifting dry ingredients, beating of eggs, creaming of butter and sugar,rubbing in fat, folding in mixtures, rolling a dough.

Too much mixing can the incorporated air.

Chemical – substances that gives off carbon dioxide when added to a dough/

batter(baking powder, cream of tarter, bicarbonate of soda.

Due to fast working action of chemical raising agent ,mixtures has to be prepared

Using quick methods and cook fast at high temperature for best results.

Biological –it is a raising agent that is a living organism, it grows when it get food,

Warmth and water and time (yeast)

Using biological raising agent takes longer and needs special attention. Too much sugar and salt which is food in yeast can kill the yeast, same as too much yeast kills yeast ,resulting in unrisen product.

General mixing methodsYou should be able to discuss the mixing methods in detail.Beating –sifted dry ingredients are gradually added to beaten egg and liquid, then beaten together till smooth, for a lighter mixture a beaten egg white may be folded in.No need for too much beating, and do not need for beating again after standing.Used for –quick cakes, puddings,battersMixing –it is dispersing ingredients evenly so that none of the ingredients are individually recognized.A whisk or beater can be used depending on ingredients mixed ,a wooden or metal spoon can also be used in softer ingredients.Whisking –quick powerful action of mixing ingredientsExcellent foe incorporating air.Used for ;sponge cakesQuick /muffin method-liquid , melted shortening,egg are mixed together, then gently mixed with the sifted dry ingredients just to moisten.Mixture remains slightly lumpy.Used for ; muffins, fruit cakes, ginger bread.


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Scone method -Cutting in using a pallete knife or rubbing in using finger tips of shortening to sifted dry ingredients.

Liquid is cut in using a spatula and dough patted/squeezed together with hands just to form a soft dough

Less and proper touching / mixing is the main secret to perfect scones .

Combined scone and muffin method – shortening is rubbed in sifted dry ingredients, then mixed liquid ingredients are mixed into the dry ingredients.

Cream method-beating- sugar and butter till light and fluffy.

When creaming air is incorporated to the mixture.

Melting method-shortening, liquid, syrup melted ,allowed to cool slightly add eggs then stir into sifted dry ingredients.

Please read the general rules for the mixing ,characteristics and failures on each method on pages 87-95.

Batters(pancakes, waffles, crumpets)

Their consistency differs.

should rest from 30minutes -24hours for the starch grains to absorb the liquid and swell before cooking, do not need to be stirred again before cooking

Cooked at high temperatures to cook the starch(gelatinise), for the trapped air to expand, to coagulate the protein in flour (glutein)

When cooking do not turn till the side is brown.

Final product should be light and delicate

Waffles cooked on a special iron but pancakes can be cooked in a pan.

Pan cake popovers


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Dough Batter

Cooking methods for batters and dough arepan,frying (deep and shallow)steaming and baking.


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Rules for making cakes-cakes are made using batters

1. When mixing place bowl on cloth to prevent it from slipping.

2. The oven rack should be in the center of the oven

3. Turn on the oven and prepare the pan before mixing.

4. Ingredients should be measured carefully, accurately.

5. Sieve all dry ingredients before use.

6. Follow mixing methods carefully.

7. Mixture has to be placed in a heated oven ,and oven should not be opened in the first 2/3 of the baking time.

8. Test readiness with a cake tester if it comes out clean it is ready or touch with a finger slightly, if it springs back it is ready.

9. Leave the cake for about 5minutes before removing from pan and never ice the cake until it has cooled.

10. If the cake will not be iced never cut it while hot.


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Please read on characteristics of baked items on pages 86-99 of your textbooks and match with some of the images below.


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Please read the faults in baked items from page 86-99 of your textbook and match with some of the pictures below.


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General rules for icings

Cakes can be iced using different type of icings(fondant ,butter ,meringue etc. Care should be taken to achieve a attractive finish.1. Work with dry utensils2. If using icing sugar sift it first, flavourings should be tasted before use.3. Use flavourings sparingly, use a dropper or toothpick when adding on icings.4. Liquids should be added slowly and sparingly to achieve a correct consistency.5. Use simple icings ,they are most effective.6. Brush sides of the cake with apricot jam or syrup to avoid crumbs transferring during the icing process.7. First ice the sides of the cake, and top last.8. Cake can be kept in the fridge before cutting for the icing to set perfectly.


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Icing a cake


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BISCUITS

Biscuits are made using a dough, they are individually formed or shaped, they use lessor no liquid than cakes.

Biscuit dough ranges from soft to very stiff, moisture content differs as per mixing method used.

Textures of biscuits listed on page 96,please read.

Mixing methods-read steps on page 97

1. One stage -all measured ingredients are mixed at low speed until uniform blended.

2. Creaming method-fat ,sugar, spices and salt are creamed at low speed till light and fluffy, liquid, eggs added mixed ,sifted flour and raising agent added last and mix just to combine.

3. Sponge method- eggs(whole or whites) and sugar whipped to desired stage, fold in remaining ingredients .


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Types of biscuits

Dropped –made from soft dough, should be easy to drop with a spoonon a baking sheet,they spread when cooked.

Bagged /pressed biscuits-made from soft dough ,should be easy to be forced through a pastry bag.

Rolled biscuits—made from a stiff a rolled and cut dough.


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Moulded biscuits-soft dough moulded into desired shapes.

Ice box biscuits- dough prepared kept in the fridge and cut before baking

Bar biscuits –biscuit dough is baked in one sheet pan and cut when cooked

P Z Dhlamini MAJUBA TVET(IT&B)15

Preparing biscuits

1. Prepare- pans, cleaned and line with silicone or baking parchment

Do not heavily grease the pans.

2.Baking-Bake at correct temperature for a short time. temperature too low increases spreading, while too high burn the sides of the biscuit.

Done ness is indicted by colour.

3.Cooling –biscuits has to be removed from the pan while hot to avoid cracking.

Do not cool in too cool air biscuits crack, cool completely before storing

4.Storing – biscuits are best stored in cool dry place in a closed container.

Fancy biscuits

Made from variety of mixtures.(meringue, cornflakes, oats, and nuts )

Mixtures may be shaped with a spoon or biscuit maker

They are larger and more round than biscuits.

TYPES OF SOUTH AFRICAN BISCUITS ON THE TABLE ON PAGE 99.


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Faults of biscuits


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1. TO TEST YOUR UNDERSTANDING OF THIS ,MODULE DO THE ACTIVITIES AND SUMMATIVE ASSESSMENTS ON PAGE 100-101.

2. PLEASE ALSO ANSWER MODULE 7 QUESTIONS IN YOUR WORK BOOKS

3. TRY YOUR OWN RECIPES AT HOME!, CHECKING AND COMPARING THE CHARACTERISTICS LISTED FROM EACH DIFFERENT BAKED ITEMS IN THE TEXTBOOK AGAINST YOUR BAKED ITEMS.

4. THIS IS A VERY EXCITING MODULE I HOPE EVERYONE ENJOYED.

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Catering n5 · 2020-05-13 · CATERING N5 P Z Dhlamini MAJUBA TVET(IT&B) 1. FLOUR. Common ingredients and the roles in baking are listed and explained in page 81-82 ,please read