ch02: Ingredient Identification.pptx

Copyright ©2016 The Culinary Institute of America. All rights reserved.
2
Ingredient
Identification

FLOURS, GRAINS, AND MEALS
• Whole grains
– Grains that have not been milled.
– They usually have a shorter shelf life than milled grains.
• Milled grains
• Are polished to remove the germ, bran, and hull.
• Some of their nutritive value is lost during processing.
• Milled grains broken into coarse particles may be referred to
as cracked, and could be finely ground into flour.
• Methods used for milling: crushing, grinding, or cutting.

• The only flour that
contains enough gluten-
forming proteins to
provide the structure
essential to baked goods.
• Flours made from other
grains such as rye, rice,
corn, millet, barley, oats,
and spelt add distinctive
flavors and textures to
baked goods.
Wheat Flour
(CONT’D)

• The Wheat Kernel
– Bran: Dark outer coating of the wheat kernel; contains large
amounts of insoluble dietary fiber.
– Endosperm: Internal portion of the wheat kernel; contains
the largest amount of protein and starch.
– Germ: Embryo of the wheat kernel; contains fats, vitamins,
minerals, and some protein.
Wheat Flour (CONT’D)
(CONT’D)

• Milling: the process that separates the wheat kernel into its
three parts: bran, germ, and endosperm.
• Extraction rate: the percentage of flour obtained after a grain
has been milled; will vary with flour refinement.
• Ash content: a milling standard that determines the mineral
(inorganic) material remaining in the flour after milling.
(CONT’D)

• Newly milled flour is not ready for the bakeshop and is referred
to as green flour.
• When flour is allowed to age naturally for two to three months,
oxygen in the air will whiten the flour and develop the proteins.
• Chemicals are sometimes used to synthetically replicate the aging
and whitening process.
• Enriched flour has nutrients replaced that were lost during
milling.
(CONT’D)

All-purpose Blend of hard and soft wheat flours milled from the
endosperm of the wheat kernel; protein content
ranges from 8 to 12 percent.
Bread A hard wheat flour made from the endosperm, used
for breads and soft roll; protein content ranges from
11 to 13 percent.
Cake Soft wheat flour with a protein content ranging from
6 to 9 percent; used for cakes and cookies.
Types of Flour
(CONT’D)

Durum Milled from the endosperm of the durum wheat
kernel; hard wheat flour used in bread making;
protein content ranges from 12 to 14 percent.
Pastry Has a protein content ranging from 8 to 10 percent;
used for pie crust, muffins, some biscuits, and
pastries.
Whole Wheat Hard wheat flour milled from the entire wheat
kernel, including the bran and germ; protein content
ranges from 14 to 16 percent.
Types of Flour (cont’d)
(CONT’D)

• White rye flour: Mildest-flavored and lightest-colored rye flour,
with a protein content of 8 to 10 percent.
• Medium rye flour: Has a slightly higher protein content, 9 to 11
percent, and is somewhat darker.
• Dark rye flour: Is milled from the outer portion of the
endosperm, and has a protein content of 14 to 17 percent.
• Pumpernickel flour (or rye meal): A coarse grind made from
the entire rye kernel, with an intense flavor and a dark color.
Rye
(CONT’D)

Oats Cleaned, toasted, and hulled before use. Cleaned
whole oats are referred to as oat groats.
Oat Flour Made from oat groats ground into a fine powder;
it contains no gluten.
Steel-cut Oats Are milled by cracking oat groats into smaller
pieces.
Buckwheat Not a type of wheat, but a cereal grain that has a
distinctive nutty whole-grain flavor and a relatively
high fat content.
Other Grains and Cereals
(CONT’D)

Spelt A cereal grain that contains less gluten and more
protein than wheat. It is used in a variety of baked
goods.
Millet A gluten-free seed with a mild flavor. It is available
whole, cracked, or ground into flour.
Cornmeal Made by grinding dried corn kernels. Its color is
determined by the color of the corn kernels used.
Other Grains and Cereals (cont’d)
(CONT’D)

• During processing, rice is polished to remove some or all of the
bran.
• Brown rice is only partially polished, leaving behind some of the
bran.
• Rice is categorized by the length of the grain: short, medium, or
long.
• Rice flour is made by grinding white, brown, or sweet rice.
Rice
(CONT’D)

Granulated Pure refined sucrose derived from either sugarcane or
from sugar beets.
Brown Granulated sugar with added molasses. Can be light
brown or dark brown sugar.
Turbinado Coarse grained, partially refined sugar with a light brown
color and a very mild molasses taste.
Types
SUGARS, SYRUPS, AND OTHER
SWEETENERS

Glucose Syrup 42 DE corn syrup used in icings, confections, and pulled
sugar work.
Malt Syrup Made from sprouted barley and corn, is used in some
yeast breads.
Inverted Derived from sucrose that has been broken down into
equal parts of glucose and fructose.
Types (cont’d)
SUGARS, SYRUPS, AND OTHER
SWEETENERS (CONT’D)

• Thickener: Any ingredient that is capable of gelling, stabilizing,
or thickening. It includes:
– Gelatin: A protein processed from the bones, skin, and
connective tissue of animals.
– Pectin: A gelling agent that occurs naturally in many fruits.
– Agar-agar: A gum derived from sea vegetables.
• Starches (processed and refined): Used to thicken and
stabilize liquid mixtures, resulting in a range of textures and
consistencies once they set into a gel.
Gelling Agents
THICKENERS

Milk Labeled according to its milk fat content.
whole milk contains at least 3 percent milk fat.
Heavy/Whipping
Cream
Must contain at least 35 percent milk fat, and is
used for whipping.
Evaporated Milk Is whole or fat-free milk. Evaporated milk is
heated in a vacuum to remove 60 percent of its
water content.
Sweetened
condensed
Evaporated milk that has been sweetened.
Nonfat dry milk
(powdered milk)
Is made by removing the water from defatted
milk.
Milk and Cream
DAIRY PRODUCTS

• Buttermilk, crème fraîche, sour cream, and yogurt are all
produced by inoculating milk or cream with a bacterial strain
under precisely controlled conditions.
• The reaction of the culture with the milk product thickens the
milk or cream and gives it a pleasant tangy flavor.
• Buttermilk was traditionally the byproduct of churning milk into
butter.
– Most buttermilk sold today is nonfat milk to which a bacterial
strain has been added .
• Crème fraîche is made by adding an acid to cream that has 30
percent milk fat.
Fermented and Cultured Milk Products
DAIRY PRODUCTS (CONT’D)

Farmer and Baker’s
Cheeses
Cow’s milk cheeses with a mild, tart flavor and
soft, grainy texture.
Ricotta Cheese Cow’s milk cheese with very mild, delicate flavor.
Cream Cheese Mild, slight tangy taste and a soft, spreadable
texture.
Mozzarella Cheese Made from cow’s or water buffalo’s milk; has a
mild, slightly tangy flavor and a soft, creamy,
slightly elastic texture.
Cheddar Cheese Dry, semi-firm cheese made from cow’s milk.
Parmesan Cheese Very hard, crumbly grating cheese with an
extended aging period.

• The best-quality butter has a sweet flavor, similar to fresh heavy
cream; if salt has been added, it should be barely detectable.
• Both salted and unsalted butter are available.
• Old butter takes on a very faintly cheesy flavor and aroma,
especially when heated.
• Grade AA butter has the best flavor, color, aroma, and texture.
Grade A butter also is of excellent quality.
• All grades of butter must contain a minimum of 80 percent milk
fat.
Butter

EGGS
• Graded by the USDA based on appearance and freshness.
– The top grade, AA, indicates a very fresh egg with a white
that will not spread unduly once the egg is broken and a yolk
that rides high on the white’s surface.
• Eggs come in a number of sizes: jumbo, extra-large, large,
medium, small, and peewee.
• Dried eggs are available in various forms: whole eggs, yolks, or
whites.
• Egg substitutes may be entirely egg-free or may be made with
egg whites, with dairy or vegetable products substituted for the
yolks.

OILS, SHORTENING, AND
OTHER FATS
• Fats and oils tenderize, add flavor, have leavening strength, add
moisture, and can create a flaky texture, among many other
things.
• Vegetable and other similar oils are produced by pressing a high-
oil-content food, such as olives, nuts, corn, avocados, or
soybeans.
• Margarine is a solid fat made with hydrogenated vegetable oils
and milk, either liquid or milk solids that contains 80% fat.
Oil and Shortenings

CHOCOLATE
• The extraction and
processing of chocolate from
cacao beans is a lengthy and
complex process.
• Chocolate keeps for several
months if wrapped and
stored in a cool, dry,
ventilated area away from
sunlight.
• Sometimes stored chocolate
develops a white “bloom,”
which merely indicates that
some of the cocoa butter has
melted and then
recrystallized on the surface.

CHOCOLATE (CONT’D)
Cocoa Powder Powdered chocolate product with 10% to
25% cocoa butter.
Semisweet Chocolate Usually contains at least 35% chocolate
liquor, 15% cocoa butter, and 40% sugar.
Couverture Chocolate High fat contact makes it ideal for coating
candy, pastries, and cakes.
Milk Chocolate 10% chocolate liquor, 20% cocoa butter,
50% sugar, 15% milk solids.
White Chocolate Made from cocoa butter, sugar, flavorings,
and milk.
Confectionary Coating A chocolate product containing no cocoa
butter, that requires no tempering.

• Yeast can be purchased in four forms:
– Active dry yeast, rapid rise yeast, instant dry yeast, and
compressed fresh yeast.
• Baking powder is a mixture of bicarbonate of soda and an acid
(the leavening agents) and a starch.
• Baking soda is sodium bicarbonate
– Requires both an acid and moisture in order to leaven a
product.
Yeast and Chemical Leaveners
LEAVENERS

SALT
Table
Salt
May be iodized or noniodized. It’s small, dense, grains
adhere poorly to food, dissolve slowly in solution, and
are difficult to blend.
Kosher
Salt
A coarse salt that weighs less by volume than table salt.
It dissolves more readily and adheres better to food.
Sea Salt Collected through the evaporation of natural saltwater.
The salt’s thin, flaky layers adhere well to food and
dissolve quickly.
Rock Salt Also known as bay salt, is a very coarse salt used in
crank ice cream makers. Generally not manufactured
for consumption.

HERBS, SPICES, AND FLAVORINGS
• Herbs
– Should appear fresh and firm, with no wilting or bruising.
– Best stored like bouquets of flowers, with the stems in cool
water.
• Common spices include allspice, cardamom, nutmeg, and
peppercorns.
• Vanilla beans, garlic, and ginger are examples of commonly used
flavorings.

NUTS
• Nuts have a number of uses, adding flavor and texture to many
dishes.
• Nuts that have not been roasted or shelled will keep longer than
those that have.
• There are many varieties of nuts, all of which should be stored
in a cool, dry, well-ventilated area.

SEEDS
• Some seeds are considered spices and some are treated like nuts.
• Should be stored in the freezer or refrigerator, like nuts are.
• Examples of seeds are: anise, caraway, poppy, pumpkin, sesame,
and sunflower.

SELECTING AND HANDLING
FRESH PRODUCE
• Best practices
– Fruits and vegetables should be free of bruises, mold, brown
or soft spots, and pest damage.
– They should be plump, not shriveled, and any attached leaves
should be unwilted.
– Most produce has a noticeably better quality and flavor the
closer it is to its source.
– With a few exceptions (including bananas, potatoes,
tomatoes, and dry onions), ripe fruits and vegetables should
be refrigerated a temperature of 40° to 45°F/4° to 7°C, with
a relative humidity of 80 to 90 percent.

• Sustainability
– Healthy ways of raising, growing, and harvesting food.
– Buy locally to support sustainability.
• Seasonality
– Buying ingredients that are in their optimal growing season at
that time of year.
– In-season items will be much more flavorful, higher quality,
and less expensive.
Sustainability and Seasonality
FRESH PRODUCE (CONT’D)

• Apples
– Common apples: Golden and Red Delicious, McIntosh,
Granny Smith, Rome Beauty, Fuji, and Gala.
– Multipurpose apples: Red and Golden Delicious, Granny
Smith, McIntosh, Rome, and Winesap.
– Baking apples: Greening, Jonathan, and Northern Spy.
• Pears
– Common pears: Bartlett, Bosc, Comice, d’Anjou, and
Seckel.
– Because the flesh of pears is extremely fragile, they are picked
for shipping before they have fully ripened.

• Berries
– Berries are widely
available as imports from
other regions or countries
at virtually any time of
the year.
– Fresh berries are highly
perishable and are
susceptible to bruising,
mold, and overripening in
fairly short order.

• Citrus Fruits
– Citrus fruits are characterized by their extremely juicy
segmented flesh, and skins that contain aromatic oils.
– Grapefruits, lemons, limes, and oranges are the most
common citrus fruits.
– They range in flavor from very sweet to very tart.
– Other flavorful citrus fruits include:
• Kumquats: with a sweet-tart peel and tart juicy flesh,
kumquats are entirely edible.
• Meyer lemons: not true lemons—a hybrid from China
that is likely a cross between an orange and a lemon.

• Melons
– Melons are fragrant fruits
related to squashes and
cucumbers.
– The four major types of melons
are cantaloupes, muskmelons,
watermelons, and winter
melons.
– Aroma and heaviness for size
are the best general keys to
determining ripeness.

• Stone Fruits
– They have one large central pit, or
stone.
– Peak season: through the late spring
and into summer.
– Stone fruits need to be handled
delicately because their flesh has a
tendency to bruise easily.
– Commonly available canned,
frozen, and dried.

• Exotic or Tropical Fruits
– Figs, guavas, kiwis, mangoes,
papayas, pineapples, plantains,
pomegranates, passion fruit,
and star fruit.
– An ever-increasing number of
exotic fruits are available
through regular and specialty
outlets.

EXTRACTS
• Many different herbs, spices, nuts, and fruits are used to prepare
extracts, which are alcohol based.
• Common extracts include vanilla, lemon, mint, and almond.

WINES, CORDIALS, AND LIQUEURS
• If not suitable for drinking, it is not suitable for baking.
• Brandies, wines, beers, liquors, and liqueurs are all useful in the
bakeshop.
• Keep in sealed bottles under refrigeration.

COFFEE AND TEA
• Coffee and tea may be used to infuse flavor in pastry and
confection preparations.
• Tea is most often used to infuse its flavor into a warm liquid that
will be added to the item.
• Coffee may be infused, or used in its powered or liquid form.

ch02: Ingredient Identification.pptx

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