Intro to Baking Science
This class was pretty much based all on notes. The better your note taking the better grade. (Chef let us write a study aid for the final) What's in the book is pretty much an overview compared to the notes you get in class. From what I hear, it depends on who you get for a Chef that determinds how much detail you'll get into with the science.
We started out with Sugar. We had to know the difference between a saccaride and a monosaccaride and what would you get if you put a glucose and a galatose together, lactose (milk sugar). We went into the two methods for making caramel and the different grades of sugar and molassas.
The three shapes of protein bonds and the proteins in milk - curds and whey. We also learned about the pasturizing and homogenizing milk.
Chef even told us how to make a "cement mixer." All you need is lime juice and Bailey's Irish Cream. Throw the Bailey's in you mouth and hold it. Then add the lime juice. Shake your head and you'll get some nasty chuncks in your mouth that 's impossible to swallow. I guess Chef is not above pranks.
We talked a little about custards- baked (flan, pumpkin pie, cheesecake) and stirred (pudding, pastry cream, ice cream, lemon curd).
Wheat kernels have three parts - bran, endosperm, and germ. The make-up of flour is mostly protein with a little water and lipids, ash, and cartanoids (pigment).
Chef went into the countries that are the main producers for just about every product used in baking. Luckily, we weren't tested on the years/eras they were discovered or used.
Eggs have 6 parts - shell, albumin (whites), yolk, chalaze, membranes, and air cell.
Talking about gelatin was fun for Chef. She likes gross out things and the process of making gelatin is gross. Isinglass is made from boiled fish, agar is from boiled seaweed, and gelatin is from boiled pig skin, hooves, mouth, ears, and cow bones.
Butter is only about 13% water and the rest is pretty much milk fat.
There are three kinds of leavenders - natural (yeast), chemical (baking soda and baking powder), and air/steam. There are 2 kinds of yeast available - brewer's and baker's. There are three forms of baker's yeast - compressed/cake, dry active, and instant. Baking powder is baking soda with an acid added.
Chef gave us a lot of information on chocolate that we didn't need for the test. Cocoa has a long process that I'm too lazy to type.
Chef went into detail on 8 spices used in baking - cinnamon, cloves, allspice, nutmeg, mace, anise, cardamon, and vanilla. Did ya know that the US consumes 75% of the vanilla used in the world? But, 90% of that is imitation. None of the spices was on the test, thank goodness. It was a lot of information.
We started out with Sugar. We had to know the difference between a saccaride and a monosaccaride and what would you get if you put a glucose and a galatose together, lactose (milk sugar). We went into the two methods for making caramel and the different grades of sugar and molassas.
The three shapes of protein bonds and the proteins in milk - curds and whey. We also learned about the pasturizing and homogenizing milk.
Chef even told us how to make a "cement mixer." All you need is lime juice and Bailey's Irish Cream. Throw the Bailey's in you mouth and hold it. Then add the lime juice. Shake your head and you'll get some nasty chuncks in your mouth that 's impossible to swallow. I guess Chef is not above pranks.
We talked a little about custards- baked (flan, pumpkin pie, cheesecake) and stirred (pudding, pastry cream, ice cream, lemon curd).
Wheat kernels have three parts - bran, endosperm, and germ. The make-up of flour is mostly protein with a little water and lipids, ash, and cartanoids (pigment).
Chef went into the countries that are the main producers for just about every product used in baking. Luckily, we weren't tested on the years/eras they were discovered or used.
Eggs have 6 parts - shell, albumin (whites), yolk, chalaze, membranes, and air cell.
Talking about gelatin was fun for Chef. She likes gross out things and the process of making gelatin is gross. Isinglass is made from boiled fish, agar is from boiled seaweed, and gelatin is from boiled pig skin, hooves, mouth, ears, and cow bones.
Butter is only about 13% water and the rest is pretty much milk fat.
There are three kinds of leavenders - natural (yeast), chemical (baking soda and baking powder), and air/steam. There are 2 kinds of yeast available - brewer's and baker's. There are three forms of baker's yeast - compressed/cake, dry active, and instant. Baking powder is baking soda with an acid added.
Chef gave us a lot of information on chocolate that we didn't need for the test. Cocoa has a long process that I'm too lazy to type.
Chef went into detail on 8 spices used in baking - cinnamon, cloves, allspice, nutmeg, mace, anise, cardamon, and vanilla. Did ya know that the US consumes 75% of the vanilla used in the world? But, 90% of that is imitation. None of the spices was on the test, thank goodness. It was a lot of information.
posted by bakeD @ 9:20 AM
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