tailieunhanh - Lecture Cooking for special diets: Chapter 9 - Katherine Polenz, CIA

Chapter 9 Desserts and breads. After reading the material in this chapter, you should be able to: List the factors responsible for crispness, softness, chewiness, and spread in cookies; demonstrate the three basic cookie mixing methods; prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet; prepare pans for, bake, and cool cookies. | Desserts and Breads 9 Learning Objectives Understand the importance of portion size for desserts, and especially rich components of a dessert Describe the importance of contrasting textures, flavors, and temperatures in a dessert Explain the types of ingredients that can be used in a dessert Explain how to alter desserts to fit into healthy diets 1 Recipes for Activities The following slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Scones Ingredients 13 oz/369 g all-purpose flour 1 tsp/3 g kosher salt ½ oz/14 g baking powder 6 oz/170 g butter, cubed ½ fl oz/15 mL agave syrup 2 oz/60 mL egg 1 oz/30 mL egg yolk 8 fl oz/240 mL almond milk 6 oz/170 g garnish of choice Egg Wash 2 oz/60 mL egg 1 oz/30 mL egg yolk ½ fl oz/15 mL water Pinch salt Makes 10 portions Steps: 1. Line a baking sheet with parchment paper. 2. In a large bowl, whisk the flour, salt, baking powder, and sugar together to combine. 3. Add the butter and toss to combine, then cut in the butter until the butter is distributed in small, ¼- to ½-in./3-mm to 1-cm pieces. 4. In a medium bowl, whisk the whole egg, egg yolks, and almond milk together. Add the wet ingredients to the flour mixture and mix just until a dough forms. 5. Transfer the dough to a sheet pan. Cover and chill the dough until firm, 15 to 20 minutes. 6. In a small bowl, whisk together the ingredients for the egg wash. Add more water as needed to achieve a thin, brushable consistency. 7. Shape the dough into two equally sized disks, wrap in plastic wrap and chill for 1 hour. 8. Cut the disks into 6 evenly sized wedges, arrange the scones in rows on the sheet pans leaving a 1-in/ space on all sides. Brush the scones with the egg wash Bake in the oven at 400°F/204°C until golden, 12 to 15 minutes. Chef’s Note Garnishes for these scones can be varied: dried fruit (like raisins, cherries, or cranberries), fruit zest, nuts, . | Desserts and Breads 9 Learning Objectives Understand the importance of portion size for desserts, and especially rich components of a dessert Describe the importance of contrasting textures, flavors, and temperatures in a dessert Explain the types of ingredients that can be used in a dessert Explain how to alter desserts to fit into healthy diets 1 Recipes for Activities The following slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Scones Ingredients 13 oz/369 g all-purpose flour 1 tsp/3 g kosher salt ½ oz/14 g baking powder 6 oz/170 g butter, cubed ½ fl oz/15 mL agave syrup 2 oz/60 mL egg 1 oz/30 mL egg yolk 8 fl oz/240 mL almond milk 6 oz/170 g garnish of choice Egg Wash 2 oz/60 mL egg 1 oz/30 mL egg yolk ½ fl oz/15 mL water Pinch salt Makes 10 portions Steps: 1. Line a baking sheet with parchment paper. 2. In a large bowl, whisk the flour, salt, baking powder, and .