| DVD Table of Contents |
| Section |
Segments |
| 1. Introduction |
- Why Bake
- Community Service Activities
- Baking Resources
|
| 2. Getting Started |
- Tips for baking with children
- "The Thrill of Skill: Age Appropriate Kitchen Tasks"
- Basics to success: "mise en place" and more
- Equipment Essentials
- Oven safety and use
- No-kitchen baking for classrooms, camps, clubs
- Easy clean-up and safety
- Baking sanitation
- How to wash hands demonstrated
- Surface sanitizer
|
| 3. Bakeware |
- Types of bakeware
- Product browning
- No-stick baking pan treatments
- Care of pans
- Use of pan sprays, parchment, silicone liner
- Selecting pans; essentials
- Par-baked pizza crust
- Oven tips for success
- No-oven baking; table-top appliances
- Electric cord safety demonstrated
|
| 4. Baking, Cooling, Storing |
- Baking safety tips
- How to prevent product sticking
- Preheating oven
- Portioning batter in pans demonstrated
- Doneness tests demonstrated
- Cooling baked goods
- Wrapping and storage of baked goods
|
| 5. Chemical Leavening |
- History of chemical leavening, "lifters"
- Baking soda
- Baking powder
- Cream of tartar
- Baking soda and baking powder not equal
- Leavener differences - "kitchen wizardry" demonstrated
- "Double Acting" baking powder discussed
- High altitude leavening adjustments
- Self-Rising flour
- Baking mixes
- Quick and Easy Cherry Cobbler demonstrated
|
| 6. Chocolate |
- Origin of cacao (cocoa/chocolate)
- Baking chocolate
- Unsweetened baking chocolate - cocoa: natural Dutch processed; chocolate
- Chocolate beverages
- Sweetened baking chocolate: dark, semi-sweet, milk
- "White Chocolate"
- "Bloom"
- Storing chocolate
- Melting chocolate: microwave demonstrated
- Melting chocolate: stove-top methods demonstrated
- Seized chocolate: how it happens, what to do
- Service learning projects
- Dipping chocolate demonstrated
|
| 7. Designer Baking |
- Jump-start baking with mixes
- Children's "book and bake" activities
- Designer pancakes
- Pancake mixing method demonstrated
- Conditioning (moistening) dried fruit
- Pancake preparation pointers
- "Made by Me for You," gift ideas
- Service learning for bakers
|
| 8. Eggs |
- Baking functions of eggs
- Eggs sizes; what to use in baking
- Storing eggs
- removing eggs from the shell demonstrated
- Separating egg yolks and whites demonstrated
- Beating egg yolks demonstrated
- "Thick, lemon-colored" beaten yolks shown
- "Ribboning"demonstrated
- Beating egg whites demonstrated
- three stages of beaten egg whites shown
- Stage 1: "Foamy" egg whites; adding sugar, cream of tartar, vinegar, demonstrated
- Stage 2: "Soft peaks" demonstrated
- Stage 3: "Stiff peaks" demonstrated
- Beating whites too long
- "Folding" ingredients into beaten whites demonstrated
- Mini-chocolate chip meringue cookies demonstrated
- Egg glaze (egg wash) demonstrated
|
| 9. Fats |
- Baking fats: vegetable oil, shortening, butter, margarine
- Spreads and baking
- Functions of fat in baking to "shorten" discussed
- Measuring fats demonstrated
- Fat temperatures
- "Cutting in" fat demonstrated
- "Creaming" fats discussed (demonstrated, Sugar segment)
- Softening fats demonstrated
|
| 10. Flours |
- Flour in history and civilization
- Variety of grains for baking
- Rolled grains
- Granola for classrooms, camps, clubs
- Wheat flours, enriched, whole wheat, all-purpose, bread, cake, pastry
- Gluten (also discussed in liquides segment)
- Use of whole wheat flour
- Une of non-wheat flours in baking
- Measuring flour: stir, spoon and level method demonstrated
- Sifting flour discussed
- Weighing flour
- Blending dry ingredients demonstrated
- Baking mixes
|
| 11. Liquids |
- Liquids used in baking
- Buttermilk substitute
- Juices, yogurt, sour cream, silken tofu
- Shelf-stable milk for camps, clubs, classroom baking
- Fruits and vegetables as a portion of the liquids
- Measureing liquids
- Measuring fruits and vegetables
- Functions of liquids in baking
- Liquids and gluten development
- Muffin mixing and portioning demonstrated
- Mixing yeast breads demonstrated
|
| 12. Salt |
- Salts used in baking
- Table salt-iodized and non-iodized salt
- Kosher coarse salt
- Lite and salt substitutes use guidelines
- Function of salt in baking
- Soft pretzels demonstrated
- Egg glaze or wash demonstrated
|
| 13. Sugars |
- Taste preference for sweets
- Fructose, lactose, sucrose discussed
- Baking sugars: granulated, powdered
- Measuring honey demonstrated
- Measuring granulated and brown sugars demonstrated
- Functions of sugar in baking
- "Creaming" sugar and fat demonstrated
- Colored sugars demonstrated
- Drizzle frosting demonstrated
|
| 14. Yeast |
- Yeast in history
- Friendly temperatures
- Dissolving (proofing) active dry yeast demonstrated
- Fast-rising or "instant" yeast mixing demonstrated
- Termperatures of liquids
- Scaling milk
- Mixng bread dough demonstrated
- Kneading bread dough demonstrated
- Gluten window stretch test demonstrated
- Fermentation of bread dough
- Two-day yeast dough methods
- Freezing yeast dough
- Refrigerating yeast dough
- Fast-rise method
- When to "punch down"? Punching bread dough demonstrated
- Bench time or "resting" yeast dough
- Shaping pan loaves demonstrated
- Shaping round loaves demonstrated
- Proofing loaves
- Preheating oven and baking loaf bread
- Tests for doneness
- Cooling, wrapping and storage to reduce staling
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