tailieunhanh - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 6

Learning objectives of this chapter include: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | 6 Baking Formulas and Bakers’ Percentages Learning Objectives After reading and studying this chapter, students should be able to: Discuss scaling baking formulas and the different units and tools they might employ. Explain the importance of standardizing formulas, for both kitchen and front-of-house use. Find the formula conversion factor and explain its application. Convert formulas to a common unit of measure. Calculate a formula for a different number of formulas than is given. Concert volume measures to weight measures. Discuss . and metric units of measure and convert between the two. Calculate the as-purchased cost per unit and the edible portion cost of an item. Determine the yield percentage of fresh fruits and vegetables. Calculate the as-purchased quantity and edible-portion quantity of ingredients. Explain bakers’ percentage and calculate percentage values and weight measures of ingredients. Discuss desired dough temperature and calculate the required water temperature. 1 Baking Formulas Always read through any formula completely before you start. In increasing or decreasing a formula, you may discover that you need to make equipment modifications. The ingredients list may indicate how the ingredient should be prepared. Scaling with Precision Ingredients are purchased and used following one of three measuring conventions. Volume: A measurement of occupied space. - teaspoon, cup, liter - Count: A measurement of whole items. - each, bunch, dozen - Weight: A measurement of mass, heaviness. - ounce, pound, gram- - Ingredients are purchased and used following one of three measuring conventions: count, volume, or weight. They may be purchased according to one system but measured in another for use in a formula. - Keep in mind that tools used for measuring volume are not always as precise as they should be. 3 Standardized Formulas The formulas used in a professional baking and pastry setting must be standardized. Standardized formulas establish overall . | 6 Baking Formulas and Bakers’ Percentages Learning Objectives After reading and studying this chapter, students should be able to: Discuss scaling baking formulas and the different units and tools they might employ. Explain the importance of standardizing formulas, for both kitchen and front-of-house use. Find the formula conversion factor and explain its application. Convert formulas to a common unit of measure. Calculate a formula for a different number of formulas than is given. Concert volume measures to weight measures. Discuss . and metric units of measure and convert between the two. Calculate the as-purchased cost per unit and the edible portion cost of an item. Determine the yield percentage of fresh fruits and vegetables. Calculate the as-purchased quantity and edible-portion quantity of ingredients. Explain bakers’ percentage and calculate percentage values and weight measures of ingredients. Discuss desired dough temperature and calculate the required water temperature.