Professional Chef Training
Laminated
Doughs
In
this course, the student will learn the concepts, procedures and techniques
for producing demi-puff paste and puff paste.
In addition, the course will cover puff pastry products including
jalousie. Pithivier, Napoleon, and
component elements such as layers, disks and container.
The course stresses production. Students
will learn to finish products in quantity and in a timely manner.
This course may involve production of desserts for use in CUL 220.
Texts:
Professional Pastry Chef: Bo
Friberg
Day
1
Classroom:
Introduction to course, introduction to Danish dough
Lab:
Laminated Danish dough, sweet dough and related products
Demo:
Danish Dough Turns, Sweet Roll Dough
Homework:
Read pgs. 174-186
2
Classroom:
Continue discussion of Danish dough and related products
Lab:
Complete Danish dough; begin Danish products
Demo: Danish
Production, Fillings and Toppings
Homework:
Bakery Report (to be assigned)
3
Classroom:
Review Danish procedures, products and faults, bakery report
Lab:
Make Danish dough for competency
Demo: Review
Danish Dough Production
Homework:
Study for exam
4
Classroom:
DANISH EXAM
Lab:
DANISH DOUGH COMPETENCY
Homework: review similarities and differences between Danish and
croissant dough, Read pgs. 156-160
5
Classroom:
Introduction to croissant dough
Lab:
Croissant dough production
Demo:
Croissant dough production
Homework:
Find 5 recipes for savory croissant fillings
6
Classroom:
Review croissant procedures, products and faults
Lab:
Continue croissants and related products
Demo:
Croissant Cutting, Rolling, and Fillings
Homework:
To be assigned
7
Classroom:
Review for exam
Lab:
Begin dough for Croissant competency
Demo:
Review Croissant Dough Production
Homework:
Study for exam
8
Classroom:
CROISSANT EXAM
Lab:
CROISSANT COMPETENCY
Homework:
Read pgs. 38-51
9
Classroom:
Introduction to puff pastry
Lab:
Begin
puff pastry dough; produce related products
Demo:
Puff Pastry Production and Turns
Homework:
Study puff pastry vocabulary words
10
Classroom:
Discuss problems and faults of puff pastry, bakery reports
Lab:
Continue puff pastry and related products
Demo:
Handling Puff Pastry and Fillings
Homework:
Develop 8 puff pastry desserts
11
Classroom:
Review for Exam
Lab:
Produce puff pastry for competency
Demo:
Review Puff Pastry Production
Homework:
Study for Exam
12
Classroom:
PUFF PASTRY EXAM
Lab:
PUFF PASTRY COMPETENCY
Homework:
Read pgs. 436, 732, 753
13
Classroom:
Introduction to Strudle/Phyllo dough
Lab:
Apple strudel, savory strudel, baklava, tiropita
Demo:
Strudel and Phyllo Dough Desserts, Savory Items
Homework:
To be assigned
14
Classroom:
Review for final exam
Lab:
Begin doughs for final competency
Homework:
STUDY FOR FINAL
15
Classroom:
FINAL EXAM
Lab:
FINAL COMPETENCY
Note:
All work highlighted under classroom may be made-up the next time a
student appears in class. All work
highlighted under lab (with the exception of the final practical) may not be
made up. all other work, including
quizzes and daily lab grades, may not be made-up.
Course
Objectives
·
To instill student and professional work ethics.
·
For students to work, as much as possible, as an individual and
be engaged to show artistic flare.
·
Students to, when necessary work well as part of a group-treat
his/her coworkers with respect at all times.
·
16 or less students per lecture-to ensure a good amount of
student lecturer contact.
·
Demonstrations will be carried out on relevant topics relating
to that days course subject.
·
The classroom (lecture) part of the student contact time may
take place at the beginning or end of class as time allows.
·
The lecturer will offer students an evaluation of their daily
efforts.
BK 112
Laminated Doughs
Learning
and Skill Objectives
During
this course, the successful student will learn the formulas and procedures
necessary for making Danish, Croissant, Puff Pastry and Strudel/Phyllo doughs
and related products. Emphasis is
placed on dough production and completion of laminated dough products in an
organized manner.
Objectives:
At
the completion of this course, the successful student will be able to:
1.
Describe
and explain the procedure for making Danish dough.
2.
Describe
and explain the procedure for making croissant dough.
3.
Describe
and explain the procedure for making puff pastry dough.
4.
Describe
and explain the procedure for making strudel/phyllo dough.
5.
Explain
the different shapes and fillings used in the production of Danish, Croissant,
Puff pastry and strudel/phyllo products.
6.
Describe
the traditional process of laminating doughs through the use of specific
terms.
7.
List
the major faults, causes and remedies for each of the 3 laminated doughs.
8.
Explain
how to produce and serve products in a professional setting.
9.
Describe
in detail the function of the following ingredients in a laminated dough:
strong
flour
weak flour
whole eggs
egg yolks
NFDMS
butter
yeast
water
salt
milk
sugar
At
the completion of this course, the successful student will be able to make and
prepare a variety of products from laminated Danish, croissant, and puff
pastry doughs and strudel/phyllo doughs while working in a clean and organized
manner.
BK 112 –
Competencies
At
the completion of this course, the successful student will be required to pass
the following competencies:
____Make
croissant dough and produce
____Croissants
____Chocolate
croissants
____Make
Danish dough and produce
____Cinnamon
rolls
____Sticky
buns
____Bear
claws
____Fruit
Danish
____Make
puff pastry and produce
____a
sweet or savory product
____Produce
a savory or sweet product with phyllo dough
BK 112 –
Laminated Doughs
Evaluation
Procedure and Grading Criteria
BK
112 is assigned a total of 1000 possible points to be achieved.
400 points are available in the lecture portion of this course and 600
points in the lab.
LECTURE
– 400 POINTS TOTAL
Quizzes
and assignments
75 points
Unit
Tests, 3 @ 75 points each
225 points
FINAL
EXAM
100 points
LAB
– 600 POINTS TOTAL
3
Unit Practicals @ 150 points each
450 points
FINAL
PRACTICAL
150 points
Total: 1,000
points
Recipes
Laminated
Danish Dough (Carl Jerome)
2
T.
fresh yeast
2
oz.
sugar
1
T.
orange zest
1
t.
lemon zest
1/4
t.
cardamom
22
oz.
pastry flour
1
t.
salt
8
oz.
milk
3
eggs
1
t.
vanilla
12
oz.
butter
Mixing:
SDM. Retard detrempe 30
min.
Roll-in:
4 single turns with 30 min. between each two
Retard:
8-24 hours
Make-up
and Panning: according to products
Proofing:
1/5 hour at 80 (slow 3/4proof)
Baking:
375°F
Sweet
Roll Dough (Wayne Gisslen)
8
oz.
water
1
1/2 oz.
fresh yeast
4
oz.
butter
4
oz.
sugar
1
1/5 t.
salt
1
oz.
NFDMS
3
oz.
eggs
1
#
bread flour
4
oz.
cake flour
Mixing:
MSDM – Develop dough 4 minutes at medium speed
Make-up
and Panning: according to products
Proofing:
1/2 hour at 80
Baking:
325°F
Biltmore
Danish Dough
1#
8 oz.
bread flour
3/4
oz.
fresh yeast
1/2
oz.
salt
3
oz.
sugar
4
oz.
eggs
11
1/2 oz.
milk
1/2
oz.
vanilla
12
oz.
roll-in butter
Mixing:
SDM. Retard detrempe 30
min.
Roll-in:
4 single turns with 30 min. between each two
Retard:
8-24 hours
Make-up
and Panning: according to products
Proofing:
1/5 hour at 80 (slow 3/4proof)
Baking:
375°F
DANISH
DOUGH
1.
History
Invented
in
Vienna
; 1800’s
Denmark
had a higher quality
butter, thus the name “Danish”. butter
was more plastic and had a higher melting point.
Viennese bakers imported the butter, as well as cardamom, for their
dough. In
Denmark
, Danish pastry is
known as
Vienna
bread.
2.
Description
A
sweet, rich, laminated dough additionally leavened with yeast.
Terms:
detrempe,
beurrage, paton, English style, tourage, single turns, retard
3.
Typical Formula (using modified straight dough method)
Liquid
(water or milk) + yeast = soften
Butter,
sugar, nfdms, salt, spices = creamed
Eggs,
yolks = added until absorbed
Liquid
Flour
Develop
2-3 minutes
Retard
20-30 minutes
Roll-in
Give
4 single turns
Variation:
(using straight dough method)
Liquid
+ yeast = soften
Mix
dry
Mix
eggs + liquid
Make
well in dry; add liquids
Develop
2-3 minutes
Retard
20-30 minutes
Roll-in
Give
4 single turns
4.
Function of ingredients
LIQUID:
water or milk aids in hydration of yeasts and dry ingredients; aids in
gluten formation; milk adds fat and nutritional value
YEAST:
adds volume, flavor and helps to condition the dough
BUTTER:
tenderizes dough; creaming agent, moisture
SUGAR:
sweetness, creaming agent, color (browning)
NFDMS:
color, flavor, nutritional value, lactic acid for fermentation
SALT:
yeast controller, accents sweetness
SPICES:
flavor
EGGS:
moisture, leavening, color, richness, structure, tenderizer, increases
shelf life
BREAD
FLOUR: strength, structure
CAKE
FLOUR: tenderness
PASTRY
FLOUR: strength with softness
BUTTER
(FOR ROLL-IN): leavening,
flakiness, flavor, increases shelf life
5.
Steps in Danish Dough Production
1.
Scale ingredients
2.
Mix and develop dough “detrempe” (SDM or MSDM)
3.
Retard detrempe
4.
Make “beurrage” (butter block) and roll-in:
fat should be slightly stiffer than detrempe.
Roll-in English-style.
5.
Tourage: 2
turns immediately following roll-in. Retard
30 minutes. Complete with 2 more
turns.
6.
Retard 8-24 hours (a slow fermentation process in the refrigerator that allows the gluten
to relax and keeps the fat firm)
7.
Make-up and Panning: see
various formulas
8.
Proofing: slow ¾ proof –80 – 90
9.
Baking: 325 (convection)
10.
Finish
6.
Danish Products
1.
Cinnamon
rolls
2.
Pecan
rolls / sticky buns
3.
Pinwheels
4.
Purse
or pocket (with custard or cheese filling + fruit or jam)
5.
Snails
or twist (with filling added after proofing)
6.
Bear
claws (usually cinnamon filling)
7.
Crescents
(like croissants)
8.
Coffee
cake ring
9.
Braided
coffee cake
7.
Fillings and Glazes
Cinnamon
Roll Filling (creaming
method)
8
oz.
sugar
12
oz.
butter
1/2
oz.
cinnamon
Caramel
Roll Pan Glaze
(creaming method)
10
oz.
brown sugar
4
oz.
butter
2
1/2 oz.
honey
2
1/2 oz.
corn syrup
1-2
oz. water (enough to make
spreadable)
Cheese
Filling
(creaming method)
8
oz.
cream cheese
2
1/2 oz.
sugar
pinch
salt
1
egg
1
1/2 oz.
butter
1
t.
vanilla
1
t.
grated lemon or orange zest (optional)
1
T.
cake flour
1
1/2 -3 oz.
milk (depending on consistency)
2
oz.
raisins (optional)
Flat
Icing
1
#
powdered sugar
3
oz.
hot water
1
oz.
corn syrup
1/2
t.
vanilla
Orange
Icing
1
1/2 oz.
butter
1
T.
grated orange zest
1
oz.
orange juice
7
oz.
powdered sugar
The
History of Croissants
The
first croissants were baked in 1683 while
Austria
was under siege by
Turks. When they reached
Vienna
, the attackers, who
were tiring of the siege, dug themselves a series of underground tunnels.
The Viennese bakers, who were up all night working in their underground
bakeries heard the attackers who were then caught by surprise and driven from
the city.
Vienna
’s bakers were
rewarded with special privileges including the right to sell certain pastries
at high prices. They soon
developed the croissant, which mocked the crescent moon on the Turk flag, but
it wasn’t until a hundred years later the croissant was introduced in
France
by Marie-Antoinette.
The leafy croissants that we appreciate today were introduced in
France
at the beginning of
this century but did not become popular unto 1920.
The
airy texture of croissants results from two factors:
·
The use
of fat
·
Turning
the dough
The
dough is given a series of “turns”. Because
each layer of dough is separated by fat, moisture causes the layers to puff
up. Gas produced by the yeast also
contributes airiness to the finished croissants.
By
combining these two approaches a well prepared croissant should be made up of
a series of fragile layers and have a light and airy texture.
Ingredients
used in making Croissants:
Fats:
The
best croissants are made with butter.
Butter croissants have a better flavor, texture, and shelf life than
croissants made with other fats. Butter
is the most nutritious of all animal fats because of the vitamins A and D that
it contains.
The
most economical croissants are made with margarine
which is easier to work with and requires less refrigeration.
Whichever
fat is used, certain ingredients can be added that will improve the quality of
the finished croissants.
Eggs:
Because
of the lecithin they contain, eggs soften the gluten in the flour, improve the
shelf life of the croissants, stimulate yeast activity, and contribute to a
softer textured crumb.
Powdered
milk:
Powdered
milk contributes to lactic acid fermentation as well as to normal
fermentation. Care should be taken
not to use too much or the flavor of the croissants will be disagreeably
altered.
Malt:
Malt
speeds fermentation because of the sugar it contains.
In doing so, it causes the croissants to rise more and also helps them
color more during baking.
Butter:
Additional
butter will soften the dough and produce a finer crust.
It also improves the shelf life.
Methods
for making croissants
The chart on the following pages is
designed to illustrate the advantages of different croissant making methods.
In addition to the method used, the
type of fat used in the croissants will have an important effect of the
finished product.
Which
method to use?
A
sponge starter or mixed starter causes the development of up to three or four
times the amount of volatile acid in the croissant dough than when the
straight-dough method is used. Because
the dough is allowed to rise before kneading, no more time is required when
using these starters.
The
use of starters is especially helpful when strong, high-gluten flour is
unavailable. Dough made with
weaker flours tends to sag and not hold well during baking.
The
addition of starters at the beginning of fermentation provides stronger dough
with better rising potential. The
finished croissants will have a more leafy and fine textured crumb.
Comparison of Six Methods
Straight-dough
method
No preliminary fermentation.
It is recommended to let the dough rise sufficiently to make sure it is
well fermented.
Work
schedule
Practical but somewhat time consuming.
Very commonly used.
Characteristics
Medium textured honeycombed crumb.
Good leafy layers. Good
flavor due to long first rising. Good
rising
Because it is quick and practical, the
straight-dough method is by far the most commonly used for preparing croissant
dough. No advance preparation is
needed in the same way as dough prepared with a starter.
When using the straight-dough method,
it is essential that the dough be given adequate rising time.
If not, the finished croissants will lack flavor and will have a poor
shelf life.
Autolyse (resting before the completion
of kneading) improves the texture of the kneaded dough and reduces the time
required for kneading by ¼. It
also improves the rising of the finished croissants and makes the dough easier
to turn and roll out.
Controlled
Fermentation Method
Fermented dough (25%) from a previous
batch is added to the fresh dough. Additional
sugar is used to compensate for the
fermented dough.
Work
schedule
This method makes it possible to better
distribute the workload. Croissants
that are shaped in the morning can be baked the same night.
Characteristics
Good results.
Well textured honeycombed crumb. Good
flavor. Good leafy layers.
When using this method, it is essential
to let the dough rise before shaping the croissants.
When preparing controlled fermentation
croissants, avoid excess proofing. Reduce
the oven temperature by 20ºF to prevent the croissants from becoming too
dark.
Slow-risen
Dough Method
No preliminary fermentation.
A long first rising is used. Relatively
high hydration.
Work
schedule
Long and slow first fermentation
resulting in the development of volatile acids.
Overall, this method is relatively long.
Characteristics
Very good results.
Crumb has even, honeycombed texture.
Same characteristics as croissants made with a sponge starter.
The slow first rising causes a large
quantity of volatile acids to develop which improves the flavor and shelf life
of the croissants.
The slow-risen dough method is useful
for increasing the strength and tenacity of the dough.
Croissants made using the slow-risen
dough method have an appealing honeycombed crumb, and a light, leafy texture.
Sponge
Starter Method
Recipe
The starter is fermented or
approximately 2 hours before the preparation of the dough.
The time required for fermenting the starter depends on the amount of
yeast used.
Work
schedule
The use of a sponge starter makes it
possible to reduce the time required for the first rising.
Preparing croissants with a sponge starter is more time consuming than
other methods.
Characteristics
Very good results.
Excellent honeycombed crumb. Well
defined leafy crumb with appealing texture in the mouth.
Croissants color well during baking.
Good flavor. Dough rises
extremely well. Very good shelf
life.
The results are very similar to
croissants made with fermented dough from a previous batch.
Croissants made with a sponge starter
have a leafy honeycombed texture and an excellent shelf life.
The fermentation of the starter before the preparation of the final
dough makes it possible for the baker to shorten the time for the first
rising. Using a sponge starter
also improves the flavor of the croissants.
Combined
Method
Recipe
A natural, sourdough starter is used.
An extremely small quantity of yeast is added.
Work
schedule
Time-consuming and delicate to prepare.
Characteristics
Well honeycombed crumb.
Excellent shelf life. A
pronounced tangy flavor. Rise less
than croissants made with other methods.
This method is time consuming and can
be very difficult to do properly.
Croissants made using the combined
method will have an excellent flavor and shelf life.
Croissants made in this way can be sold
as “all natural” or “organic”.
Mixed
Starter Method
Recipe
Fermented dough from a previous batch
is added to the dough. (20 to 30%
fermented dough to flour contained in dough.)
A higher percentage of liquid
ingredients is used (higher hydration).
Extra sugar is added to compensate for
the use of previously fermented dough.
Work
schedule
Quick method.
The use of fermented dough from a
previous batch makes it possible to decrease the time for the first rising.
Characteristics
Very good results.
Excellent honeycombed crumb. Well
defined leafy crumb with an appealing texture in the mouth.
Good shelf life. Colors
will during baking. Good flavor.
Rises well.
This excellent method allows the baker
to use dough from a previous batch. The
previously fermented dough should be allowed to ferment at least 4 hours in
the open air before being incorporated into the new batch.
From the time the fermented dough is added to the new batch, the time
required to finish the croissants is the shortest of all methods.
It also gives excellent results.
Croissant
24 oz.
milk, cold
2 min low speed
1 oz.
fresh yeast
40 oz.
bread flour
2 1/2 min. medium speed
4 oz.
butter
2 oz.
sugar
2 t.
salt
1 min medium
Turn out, press into 1/2sheet pan, rest
Roll-in:
2 #
butter
*low speed until lumps are out
2 oz.
bread flour
*should be same consistency as
dough
*Form
rectangle 2/3 size of dough
1st roll-in
1/4 turn, roll to original size
1st three fold
1/4turn, roll to original size
Refrigerate 15 minutes
2 more turns, refrigerate in between
Refrigerate overnight
Croissant
Fillings
Cream
Cheese Salmon Filling
12 oz
cream cheese
1 1/2 oz.
smoked salmon, coarsely chopped
2 T.
fresh dill, chopped
1 t.
coarsely ground black pepper
2 T.
fresh lemon juice
Put all ingredient in bowl of mixer
with paddle running on medium. Mix
until will blended.
Apple
Bacon Blue Cheese Filling
4 oz.
bacon, fried crisp and chopped
1 #
peeled, cored and chopped granny smith apples
2 T.
bacon grease
1 T.
sugar
1/4t.
coarsely ground black pepper
3 oz.
crumbled blue cheese
Combine apples, sugar and pepper in
cause pan with reserved grease. Sauté
until apples are softened. Off the
heat, add the cheese and chopped bacon.
Almond
Cream Filling
8oz.
almond paste
1 oz.
sugar
4 oz.
butter
1 oz.
cake flour
4 oz.
eggs
Cream almond paste with sugar.
Add butter and cream until smoother.
Add eggs, then cake flour. (NOTE: If
paste becomes lumpy, add some egg mixture.)
Roasted
Pepper Filling
1 T.
cilantro, minced
1 t.
fresh lime juice
1 each
red and green pepper
1/2 c.
chopped onion
6
whole mushrooms, chopped
1/2 c.
Swiss cheese
Roast peppers directly on stove.
Cool and peel and remove seeds. Chop
into small pieces. Mix peppers
with onion and mushrooms. Toss
with cilantro and lime juice. Add
cheese and toss.
Chocolate:
Take a good quality chocolate and chop.
Place in middle of dough.
Jam:
Strawberry, raspberry preserves.
Sour
Croissants
1 1/2 c.
milk
*mixer, low speed, 5 min.
1 1/2 c.
white starter
2 1/2 oz.
fresh yeast
2 #
bread flour
*add, mix low speed until smooth
2 t.
salt
3 oz.
brown sugar
*proof. Punch. Roll into rectangle
1 1/2 “ thick. Refrigerate.
Roll-In:
1 1/12 #
butter
*combine with paddle until same consistency as dough.
No lumps.
2 oz.
bread flour
*wrap in plastic and press to 10x16 inches.
*Place roll-in over croissant dough so that it covers 2/3 of the
basedough.
*Three fold (initial roll-in)
*Quarter turn
*Roll to original size.
*Three fold (1st)
*Quarter turn
*Roll to original size, REFRIGERATE
*Three fold
*Quarter turn
*Roll to original size
*Three fold
*Quarter turn
*roll to original size
Straight-Dough
Method Croissants
Introduction
The straight-dough method is widely
used for both breads and croissants because it can be carried out both quickly
and simply.
To obtain good quality croissants using
the straight-dough method (without using a starter or dough from a previous
batch), it is essential that sufficient time be allowed for the first rising.
A long first fermentation causes an
increase in the quantity of alcohol, volatile acids, and carbon dioxide, which
contribute to the strength and holding power of the dough.
The finished croissants have improved flavor and shelf life.
The exact amount of time required for
the first rising depends on the amount of yeast which is added to the dough.
The quality of croissants is improved by using a small quantity of
yeast and a long first rising.
Recipe:
1 oz.
yeast: 2 hour first rising
or
11/2 oz. yeast:
1 1/2 hour first rising
Ingredients:
351/2oz.
bread flour
4 t.
salt
5 oz.
sugar
11/4 oz.
yeast
1
egg
2 oz.
butter or margarine
4 t.
powdered milk
17 1/2 oz.
cool water
The butter incorporated during the
turns should weigh 1/2 the weight of the dough (in this case 17.5 oz.).
These ingredients will produce 38
croissants made from 2.1 oz. of dough or 46 croissants made from 1.8 oz. of
dough.
Procedure:
Kneading:
4 minutes on slow speed and 4 minutes on medium speed.
The dough should be 73ºF after kneading.
First
rising: 1
hour 30 minutes to 2 hours.
Turning:
1 double turn + 1 single turn or 3 single turns with a 10 minute rest
between the last 2 turns.
Chilling:
15 minutes of refrigeration cools the dough and causes it to relax.
Cutting
Proofing:
2 hours to 2 hours 30 minutes at 81ºF in a proof box.
Baking:
Approximately 15 minutes at 450ºF.
The straight-dough method produces good
results but the finished croissants rise less and do not have as leafy a
structure as croissants made with a starter or with previously fermented
dough.
Straight-dough
method with autolyse
A short resting period near the
beginning of kneading (autolyse) reduces the time required for kneading, while
improving the quality of the finished dough.
Autolyse also makes the dough easier to roll out when the butter is
being incorporated.
Procedure:
After kneading the dough for 3 minutes
on low speed, let the dough rest for 15 minutes.
Continue mixing for 4 minutes on medium
speed.
Proceed in the same manner as straight
dough method.
Preparing
croissants using controlled fermentation
Introduction
Controlled fermentation techniques
allow the baker to slow or completely stop the fermentation of croissant dough
during proofing.
Excellent results can be obtained by
allowing a relatively long period for proofing croissants as well as using one
of a variety of starters such as sponge starter, yeast starter, or dough from
a previously fermented batch. Both
long proofing and using a starter contribute to the strength and holding power
of the dough while augmenting the accumulation of organic acids which improves
both the flavor and shelf life of the finished breads.
When preparing croissants, it is
advisable to use a good quality patent flour or a strong, high gluten flour.
Because of the long rising time used with controlled fermentation and
the high fat content of the dough, a strong gluten structure is necessary to
support the croissants during proofing and baking.
If good quality patent flour or flour
with the necessary strength is unavailable, additives such as ascorbic acid
can be incorporated into the dough to improve the rising and flakiness of the
croissants.
Ingredients
35 oz.
good quality patent flour or strong, high-gluten flour
4 t.
salt
150g.
sugar (a relatively large amount to compensate for long fermentation)
5.5 oz.
yeast
1
egg
17.5 oz. cool
water
9 oz.
fermented dough (4 hours rising at 68ºF or 18 hours at 43ºF)
The butter which is incorporated into
the dough should represent about one fourth of the total weight of the
finished dough (i.e. 17.5 oz. when used with the ingredients given above).
The quantities given will produce
approximately 42 croissants weighing (2.1 oz.) or 50 croissants weighing 1.8
oz.)
Procedure:
Kneading:
3 minutes on low speed followed by 5 minutes on medium speed
First
rising:
1 hour at room temperature
Resting
(in refrigerator):
20 minutes for pure butter croissants
Turning:
Give the dough one double turn followed by one single turn.
Resting:
Allow the dough to rest in the refrigerator for 15 minutes.
Cutting:
When the croissants have been shapes, they should be placed in a
refrigerator or fermenting chamber set to 36ºF for 15 minutes.
Proofing:
The fermentation should then be continued at 75ºF.
Baking:
15 minutes in a 425ºF oven.
Avoid letting the dough over proof.
Over proofing will detract from the flakiness of the dough.
Croissants
with slow-risen dough
Introduction
These croissants are made with dough
which has undergone a slow fermentation before they are shaped and proofed.
There are several advantages to using
slow-risen dough. Slow-risen dough
has less elasticity, a smoother texture, and greater strength and holding
power than other types of dough.
During the long first rising, carbon
dioxide is formed from the action of the yeast on the sugar contained in the
dough. The carbon dioxide then
becomes trapped in the gluten structure of the dough and along with the
alternating layers of butter and flour gives the dough its flaky texture and
porous crumb.
Slow-risen dough results in the
formation of a relatively large amount of alcohol in the dough which improves
the flavor of the croissants.
A long first rising allows organic
acids to accumulate in the dough which improve the flavor and shelf life of
the croissants.
Croissants made from slow-risen dough
are convenient for bakers who like to turn, cut, and bake their croissants all
in the same night. Because the
dough has already undergone sufficient fermentation, less time is required for
finishing the croissants.
When the croissant dough has been
kneaded, it can be allowed to partially rise at room temperature before being
transferred to a 43ºF refrigerator of fermenting chamber or the room
temperature stage can be skipped, and the kneaded dough placed immediately in
a 45ºF refrigerator or fermenting chamber.
When large quantities are being chilled, fermentation will be quicker
at the beginning because the center of the dough takes longer to cool off.
Ingredients
The ingredients listed will produce 39
croissants weighing 2.1 oz. or 47 croissants weighing
50 g.
The amount of butter used for the layers should weigh one fourth as
much as the rest of the dough. (In
this case 16 oz.)
35 oz.
good quality flour
4 t.
salt
5 oz.
sugar
1.2 oz.
yeast
1
egg
1.8 oz.
butter
4 t.
powdered milk
19 oz.
cold water
Procedure
First
rising: 1
hour at room temperature followed by 12 hours at 43 to 45ºF)
Kneading:
Knead for 4 minutes at slow speed followed by 4 minutes at medium
speed.
Turning:
One double turn followed by one single turn.
Resting
(in refrigerator):
15 minutes
Cutting:
As usual for croissants.
Baking:
15 minutes at 425ºF
Results:
Honeycombed, porous crumb
Flaky with layered texture
Good shelf life
Light brown crust
Melting texture in mouth
Croissants
with a Sponge Starter
Introduction
Viennese bakers were the first to
develop this method for making croissants.
It was introduced in
France
around 1820. From the time they
were first made in
France
until about 1920, croissants were always made using a sponge starter called a
poolish. Gradually this method was
abandoned in favor of the more efficient straight dough process where all the
ingredients are mixed at one time.
Today, as interest in traditional
baking techniques is on the rise, many bakers are returning to making
croissants using a sponge starter.
A sponge is a semi-liquid starter made
with baker'’ yeast, water, and flour. The
amount of water used for making the starter can vary from 1/3 to 4/5 the total
amount of water used for the dough. In
general, the amount of flour used in the starter is equal to the amount of
water by weight except when strong, high gluten flours are used, in which case
less flour is used. The time
needed for the rising of the sponge depends on the amount of yeast used in its
preparation.
The amount of yeast needed is
determined as follows:
Rising
Weight of yeast
Time
per kg. (2.2 lb.) flour
2 hrs.
20 g. (4 t. / .7 oz.)
3 hrs.
15 g. (3 t. / .5 oz.)
5 hrs.
8 g. (1 ½ t. / .3 oz.)
The sponge should triple in volume and
begin to sag in the middle before it can be used as a starter for the finished
dough.
Ingredients
for the sponge starter and dough are based on 2 kg. (4.4 lbs) of pour (the
sponge starter uses 1/2 of the total water from the recipe).
Ingredients
Sponge:
3 t.
yeast
18.5 oz.
water
19.5 oz.
flour
Make sure the ingredients are all
combined. Let the sponge rise for
approximately 2 hours. Add the
remaining water called for in the recipe (in this case an additional 18.5
oz.). Pour the water around the
sides of the starter so that it can be easily transferred to the bowl of the
mixer. The water can also be added
to the sponge after it has been transferred to the mixer bowl.
Remaining ingredients:
51 oz.
bread flour
8.5 oz.
sugar
1.4 oz.
salt
1.9 oz.
yeast
2
eggs
1.4 oz.
powdered milk
3.5 oz.
butter (optional)
4 t.
malt
18.5 oz. water
The butter used in the turns should
weigh one fourth the amount of the dough.
The ingredients given above can be used
to prepare 78 2.1 oz. croissants or 93 1.8 oz. croissants.
Procedure
Kneading:
Mix 3 minutes on low speed followed by 5 minutes at medium speed.
First
rising: Let
the dough rise at room temperature for 1 hour.
Transfer it to the refrigerator for 20 minutes before incorporating the
butter.
Turning:
One double turn followed by a single turn, or 3 single turns with a 10
minute rest between the second and last turns.
Resting
(in refrigerator):
15 minutes
Cutting:
As usual for croissants
Proofing:
2 hours and 30 minutes at 81ºF.
Baking:
15 minutes at 425ºF.
Results:
Croissants rise well due to the sponge starter and having an excellent
flavor. Croissants made using a
sponge starter have a beautifully textured crumb and a very good shelf life.
Croissants
with Combined Method
Introduction
The method of preparing breads using
both a natural starter and commercial yeast began soon after yeast was first
discovered and isolated. It is an
excellent method which takes advantage of the benefits of a natural starter
while reducing the rising time needed by adding a small amount of commercial
yeast to the dough. The amount of
yeast used in the combined method ranges from 3 to .8% of the total amount of
flour used in the finished dough.
Croissants made using a natural yeast
starter alone are time consuming to prepare and often rise inadequately
because of their small size. For
this reason, sourdough breads and breads based on a natural starter are
usually baked in large long or round loaves.
Making croissants using yeast in
combination with a natural starter takes time and requires careful attention
but if the workload is carefully organized, the results are well worth the
effort. Croissants make using the
combined method have an excellent flavor and long shelf life.
Croissants made with the combined
method are best::
·
for serious bakers who wish to
make the highest quality croissants possible
·
for a clientele who appreciates
baked goods made from organic flours cultivated without chemical fertilizers
or pesticides. A natural starter
which contains wild yeasts is appropriate for these breads.
When preparing dough using the combined
method the amount of commercial yeast added must be gauged to the amount of
natural starter incorporated into the dough:
6 g. (.6 oz) yeast + 450 g. (16 oz.)
starter per kg. (35 oz.) flour
8 g. (.8 oz.) yeast + 370 g. (13 oz.)
starter per kg. (35 oz.) flour
Ingredients
35 oz.
flour
4 t.
salt
5.5 oz.
sugar
1.2 oz.
yeast
1
egg
17.5 oz.
cool water
16 oz.
natural starter
The butter incorporated during the
turns should weigh one fourth the total weight of the dough (19.5 oz.).
The ingredients given above will
produce 47 croissants weighing 2.1 oz. or 56 croissants weighing 1.7 oz.
Procedure
Kneading:
12 minutes on slow speed
First
rising: 1
hour
Resting
(in refrigerator):
20 minutes (before incorporating butter).
Turning:
1 double turn followed by one single turn
Resting
(in refrigerator):
15 minutes
Cutting
Proofing:
Proof in a proof box at 82ºF.
Baking:
15 minutes in a 425ºF oven.
Results:
Flaky croissants with a porous, honeycombed crumb, and an appealing
golden crust. They have a
delicately tangy flavor and a very good shelf life.
Croissants
with a Mixed Starter
Ingredients
35 oz.
high gluten bread flour
4 t.
salt
5.5 oz.
sugar
1.2 oz.
yeast
1
egg
1.8 oz.
butter
4 t.
powdered milk
2 t.
malt
18.5 oz. cool
water
10.5 oz. fermented
dough
The butter used for the turns should
weigh one fourth the weight of the dough (i.e. 19.5 oz.).
These ingredients will produce 44
croissants weighing 2.1 oz. each.
Introduction
Croissant dough made with a mixed
starter contains fresh yeast and a piece of fermented dough from a previous
batch. The fermented dough, which
contributes strength and holding power, also supplies organic acid-producing
bacteria which improve the flavor of the bread.
In doing so, it reduces the time needed for proofing the croissants,
and improves their shelf life and texture.
To avoid over kneading the fermented
dough, do not add it to the fresh batch until halfway through the kneading.
Using a mixed starter is an excellent
method not only because it is quick but because it requires little extra
effort. The baker needs only save
a piece of dough from the last batch.
When preparing a fresh batch of dough,
use from 7 to 10.5 oz. of fermented dough per 35 oz. of flour.
Remember to compensate for the fermented dough by adding extra sugar.
Procedure
Kneading:
Knead the dough in the electric mixer for 4 minutes on slow speed
followed by 4 minutes at medium speed. If
a kneading machine is being used, knead for 4 minutes on slow speed followed
by 8 minutes on medium speed.
First
rising: 1
hour
Resting
(in refrigerator):
15 to 20 minutes for all-butter croissants
Turning:
One double turn followed by a single turn or 3 single turns with a 10
minute rest between the last two turns.
Resting
(in refrigerator):
Chilling the dough makes it easier to cut.
Cutting:
As usual for croissants
Proofing:
15-30 minutes
Baking:
Approximately 15 minutes. Oven
temperature 425 to 450ºF.
Results:
Good rising with flaky texture and well structured crumb.
Attractive light brown crust. Good
shelf life.
Puff
Pastry
Puff pastry should have several
qualities, but flakiness and tenderness are the most important ones.
It should shrink very little when it is rolled out and baked; it should
be able to expand to great heights for certain uses, and at the same time, it
should be able to create thin, crisp sheets when “docked” (pricked all
over) before it is baked. Classic
puff pastry dough is made from nothing more than flour, salt, and water.
After it has been refrigerated, the block of dough is rolled at the
corners to form a crude star shape, with the points tapered and the center
thick.
A block of cold unsalted butter is
placed in the middle, the flaps of the four points of the star are folded over
to encase the butter like an envelope. In
blitz puff pastry, the butter is chopped into chunks, frozen, and mixed right
into the dough instead of being added in a large block.
It’s much easier and yields a consistently good product.
The dough is then fed through a sheeter, and a series of four-fold
turns, called “book turns”, are done.
This series of sheetings and turns produces the layered butter and
dough effect, which, when baked, creates the thousands of crispy layers that
the French call millefeuille.
Puff
Pastry “Pate Feuilletee” (Wayne Gisslen)
24 oz.
bread flour
8 oz.
cake flour
4 oz.
soft butter
2 1/4 t.
salt
18 oz.
cold water
2 #
butter
4 oz.
bread flour
Give dough 4 double folds or 6 single
folds
Blitz
Puff Pastry Dough (Wayne Gisslen)
8 oz.
bread flour
8 oz.
pastry flour
1 #
butter
1 1/4 t.
salt
8 oz.
cold water
Cut butter into flour, leaving 1”
pieces. Dissolve salt into water;
add to mixture until absorbed. Let
rest 15 minutes; give 3 single turns.
Blitz
Puff Pastry (pate feuillete)
1 #
butter, cut into 1/2 inch cubes
1 c.
bread flour
1 1/4c.
pastry flour
1 t.
salt
*combine flours and salt
3/4 c.
ice water
*combine water and lemon juice
1 T.
lemon juice
·
mix butter into the flour
mixture just until size of large peas
·
add water, stirring with a
wooden spoon
·
add extra water as necessary
until dough begins to come together
·
turn dough onto floured table
and press into a rough square
·
roll dough into a 15x8”
rectangle
·
give dough a three-fold
·
give dough a quarter turn and
roll out to a 20x8” rectangle
·
this time give the dough a
four-fold (book fold)
·
give the dough a quarter turn
and re-roll to 20x8”
·
give the dough a three-fold
·
re-roll the dough to 20x8”,
and place on a sheet pan and refrigerate
·
give the dough two more
three-folds, rolling and turning between
·
use immediately
Folds:
3-4-3-3-3
Blitz
Puff Pastry #2
1#
bread flour
*cut butter into flours until size of large peas
1#
pastry flour
2#
butter
*add salt to ice water and stir into dry ingredients with a wooden spoon
1/2 oz.
salt
2 c.
ice water
*turn out onto table and knead slightly
*roll
to rectangle the size of a half sheetpan
*perform
three 3-folds, giving the dough a quarter turn and rolling to
original size between each 3-fold.
*roll
out to original size and use immediately
Classic
Puff Paste (Pate Feuillete)
Detrempe:
2 1/2#
bread flour
*incorporate into a smooth dough in a mixer with a dough hook
1/2 oz.
salt
1 1/2 #
water (approx) *turn out onto
table and roll to square, leaving the center slightly thicker
Beurrage:
2 1/2 #
butter
*using a mixer with a flat paddle, beat until very smooth,
4 oz.
bread flour
and no lumps remain
*wrap in
plastic and press to 1/2 size of the detrempe
*place butter
in center of detrempe, and fold four corners in to cover butter
*flatten with
a rolling pin and roll out to 1/2”thickness, twice as long as
it is wide
*perform
4-fold (book turn)
*give
the dough a quarter turn, re0roll, and refrigerate
*perform
three more 4-folds and one 3-fold, giving the dough a quarter turn and rolling
out between each
*refrigerate
whenever dough becomes difficult to roll or butter gets warm
Pastry
Cream
16 ounces
milk
4 oz.
granulated sugar
2
eggs
2
yolks
3 T.
cornstarch
1 oz.
butter
1/2t.
vanilla
Brie
En Croute
1 1/2#
round of brie
2 oz.
toasted pecan pieces
1/2 #
puff pastry dough
1
egg for egg wash
Preheat oven to 350°F.
Toast pecans in oven 5 minutes. Let
cool. Roll dough to 1/4”
thickness. Roughly chop pecans and
place on brie in center of pastry, approximately the size of the round of brie.
Place brie on the pecans. Wrap
the pastry around the brie, using the egg wash to seal.
Turn over, so that the bottom becomes the top.
Chill 1/2 hour. Immediately
before baking, brush top with remaining egg wash.
Bake 20 minutes or until golden brown.
Remove form oven and let sit 5-10 minutes.
Serve with sliced apples, pears, and baguette rounds.
Lobster
(Seafood) Newburg
4 T
butter
2 c.
diced lobster meat
1/4 c.
Madeira
wine or dry sherry
1/2 t.
paprika
1/3 t.
nutmeg
3
yolks
1 c.
cream
salt and pepper to taste
4
vol-au-vent shells
Melt the butter in a bain marie.
Add the lobster and cook 3 minutes, stirring.
Add the wine. Cook 3 more
minutes. Add the spices.
Beat the yolks with the cream and add to the mixture.
Continue to stir and cook until thickened.
Season with salt and pepper to taste.
Serve at once in the shells.
(Lobster may be substituted with
seafood/shellfish of your choice)
Salmon
En Croute
1 #
puff pastry
1 T.
powdered gelatin
1/4 c.
cold water
1/2 c.
boiling water
1/2 c.
mayonnaise
1 T.
lemon juice
1 T.
grated onion
1/4t.
hot pepper sauce
1/4 t.
paprika
1 t.
salt
2 T.
finely chopped dill
2 c.
finely flaked poached salmon or canned salmon
1 c.
heavy cream
1
egg for washing
Preheat oven to 350.
Soften gelatin in cold water; stir in hot water and whisk until gelatin
dissolves. Cool to room temperature.
Whisk in mayonnaise, lemon juice, grated onion, pepper sauce, paprika,
salt and dill. Stir to blend
completely and refrigerate until mixture begins to thicken.
Fold in the salmon. In a
separate bowl, whip the cream to sour cream consistency.
Fold in to the salmon mixture. Roll
out 1/2 the puff pastry to 1/4” thickness.
Shape the mousse into a rough loaf/fish shape on the pastry.
Roll remaining 1/2 pound, and cover mousse, shaping into fish shape.
Trim, and use trimmings to cut into scale shapes and decorate to look
like a fish, using the egg wash to make scales stick.
Chill 1/2 hour. Bake 30-40
minutes, or until golden brown. Let
rest 15 minutes prior to service.
Tarte
Tatin
1/2 #
puff pastry
8 oz.
granulated sugar
1 T.
lemon juice
8
large tart apples, peeled, cored and quartered
1 T.
ground cinnamon
4 T.
butter
Preheat oven to 350.
In a 12” heavy skillet with a metal handle, caramelize 6 ounces of
sugar. Coat the apples with the
remaining 2 ounces of sugar, lemon juice, and cinnamon.
Place the apples into the pan tightly.
Dot the top with the butter. Roll
out the puff pastry to 1/8” thickness. Cover
the pan with the puff pastry. Trim,
leaving a 1/2” overhang. Tuck the
overhang into the pan. Bake 30
minutes, or until brown. Remove pan
from oven and immediately invert onto a large plate.
Let cool 20 minutes. Serve
warm accompanied with vanilla bean French ice cream.
Pithiviers
1/2#
puff pastry, divided in half
1
recipe almond cream (recipe follows)
1
egg for wash
Preheat oven to 350.
Roll 1 piece of pastry to 1/4” thick or large enough for a 10” round.
Fill center with almond cream. Roll
other piece of dough to slightly larger than bottom.
Cover the bottom and cream, using egg wash to seal.
With a 8 or 9” bowl, press
the two pieces together, forming a dome for the almond cream.
Cut a small knife hole in the center of top to use as a stream vent.
Using the back of a knife, make curved turns from vent to the edge of the
pastry, in a half mooned style. Retard
20 minutes. Egg wash, then bake 30
minutes, until golden brown on top and brown on bottom.
Let cool 20 minutes.
Almond
Cream
8 oz.
almond paste
1 oz.
sugar
4 oz.
butter
1 oz.
cake flour
4 oz.
egg
Cream almond paste and sugar.
Add the butter and continue to cream until the butter is incorporated.
Sift and add flour. Incorporate
eggs one at a time until thoroughly blended.
Cinnamon
Straws
1/2c.
sugar
1 T.
ground cinnamon
1/2 #
puff pastry dough
Preheat oven to 350.
Mix sugar and cinnamon. Dust
work surface and dough with some of the sugar.
Roll dough to an 1/8” thickness. Sprinkle
the dough with more mixture. Cut
into 1/2” wide strips, then twist into straws, rolling both ends at the same
time in opposite directions. Place
on a parchment lined sheet about 1” apart and retard 1/2 hour.
Bake straws about 12 minutes.
Cheese
Straws
Substitute 1/2cup grated parmesan or
romano cheese for the sugar and cinnamon in above recipe; follow remainder of
recipe.
Palmiers
1/2 c.
sugar
1/2 #
puff pastry dough
Preheat oven to 350.
Dust work surface and dough with some of the sugar.
Roll dough to an 1/8” thickness. Sprinkle
the dough with more sugar. Trim away
rough edges of dough. Roll both ends
of the square to the center as if you were turning the dough.
Close the dough as though you were closing a book, and then chill.
Slice palmiers 1/4” thick and coat with sugar.
Place 2 inches apart on a parchment lined sheet.
Chill 1/2 hour. Bake about 20
minutes, until evenly browned. Let
cool before eating.
Fruit
Turnovers
1#
puff pastry dough
2
large baking style apples
1 T.
cinnamon
2 oz.
sugar
2 oz.
butter
1 t.
nutmeg
2
eggs (for egg wash)
Peel, core and slice apples.
Melt butter in saucepan. Add
apples and cook until tender. Remove
from heat and toss apple mixture with sugar, cinnamon and nutmeg.
Set aside to cool. Preheat
oven to 350. Roll dough to 1/4”
thickness. Cut into 5x5 squares.
Place a heaping tablespoon of apple filling into center of square.
Brush edges of square with egg wash.
Fold opposite corners together, forming a triangle.
Press edges together with fork to seal.
Chill 1/2 hour. Bake 25
minutes or until golden brown. Let
cool 15-20 minutes. Best eaten while
still warm.
Filling for turnovers may be
substituted with your favorite fruit or preserves.
Millefeuille
(Napoleon)
1 #
puff dough
raspberry jam
pastry cream
whipped cream
powdered sugar
275ºF
Lightly flour work surface and the top
of the dough. Roll out the puff
pastry to 18x10x1/8”. Starting
from one end, roll the dough onto the rolling pin so it can be transferred to
the prepared baking sheet.
With the times of a fork, prick the
dough 30 to 40 times all over its surface to prevent it from over-inflating as
it bakes. Place the baking sheet on
the center rack in the oven and bake for 10 minutes.
The dough will puff a little but color only slightly.
Remove the baking sheet from the oven.
Place a clean sheet of parchment paper over the dough, then place the
second baking sheet on top of the dough and push it down to flatten the puff
pastry. Return the baking sheets to
the center rack in the oven and bake for 15 minutes, then check to make sure the
pastry isn’t rising too much. If
it expands over 1/2” high, again press down the top baking sheet and return
the pastry to the oven. Bake 15
minutes more, or until the pastry is golden brown.
Remove the pastry from the oven.
Remove the top baking sheet and let the pastry cool on the bottom sheet.
With a sharp knife and a ruler, trim the pastry into a perfect 16x8”
rectangle. Cut this rectangle into 4
smaller rectangles, each measuring 8x4”. Cut
4x2” strip from each rectangle and set aside.
In a small bowl, fold the pastry cream
into the whipped cream; set aside. Gently
coat the remaining four 6x4” strips with a thin layer of raspberry jam.
Carefully spread each of the
raspberry-coated pieces with a 1/4” thick layer of the pastry cream mixture,
leaving a 1/8” border around all edges. With
the knife and ruler in hand, cut each of the four coated 6x4” rectangles into
three 4x2” strips so you have 4 sets of 3 coated strips.
(Clean the knife after cutting the pastry each time.)
With the knife, stack 3 coated strips
for each of the 4 pastries (using up 12 coated strips in all), then top each
stack with 1 uncoated strip.
Using a fine sieve, dust the top of the
stacks with confectioners’ sugar. With
the back of a butter knife, create a cross-hatched pattern on top of each
pastry.
Baklava
1 #
butter, melted
1 #
phyllo
2 #
blanched almonds
1 #
walnuts
2/3 c.
sugar
2 t.
cinnamon
1 t.
allspice
Syrup:
2 c.
honey
2 c.
water
2 c.
sugar
2
cinnamon sticks
1 t.
grated orange peel
1 t.
vanilla
Mix nuts with sugar and spices.
Layer phyllo with butter alternating with nut mixture to make a total of
5 layers. Cut into diamonds and
secure with cloves. Bake at 325
until golden. Mix syrup ingredients
and boil for 10 minutes. Pour cool
syrup over baklava.
General Kitchen Proceduress
1.
Students are not allowed in lab without an instructor present.
2.
Store food in hotel pan, bain marie pan and plastic containers, either
with lids or wrapped well in plastic and labeled, (product and date).
Do not store food in original
containers or in aluminum.
3.
Always check to see if there is any of the product already opened before
opening another.
4.
Open boxes of shortening, nuts, etc., by cutting three sides of the box,
making a lid. Scrape down pails of
fondant, shortening and icings to prevent the product from drying out.
5.
Leave bins full; clean them; lids are on at the end of class.
6.
Empty dishwasher; turn off and drain machine; clean out strainer; remove
plate and clean out underneath.
7.
Return items borrowed from another kitchen.
This practice should be kept to an
absolute minimum.
8.
Place all dirty towels in the soiled laundry bus pan.
9.
Save empty plastic containers or their lids.
These can be re-used to store food products.
10.
All
utensils have a place where they should be stored.
Return them to their proper place. If
in doubt, ask your instructor. (a)
metal with metal, (b) plastic with wood
11.
Organize,
clean and lock cage.
12.
Empty,
clean and sanitized containers; store upside down.
13.
Organize
refrigerators.
Clean Up
Procedures
Dish Room
1.
Remove
plates and screen; clean out; drain dishwasher; turn off; clean strainer basket;
wash perforated pan and sink; clean out sink drain.
2.
Make sure
all dishes are clean and organized.
3.
Clean all
shelves and stainless steel.
4.
Mop
floors and wash rubber mat.
5.
Return
all equipment to its proper place.
6.
Throw out
garbage and replace with new bag.
Stove
1.
Clean all
debris off of stove tops; check debris catch under stove and for build-up of
food; clean.
2.
Turn off
gas; clean front oven door.
3.
Throw
garbage out; replace with new bag; wash can.
4.
Organize
all shelves; change sheet pans.
5.
Clean
under shelves.
Dry Storage
1.
Make sure
every item is off the floor.
2.
Place
containers in the correct section.
3.
Clean and
sweep floor.
Refrigerators
1.
Organize
walk-in, label and date food
- put
food in proper places
- condense
food into containers
- dispose
of all old food
- change
sheet trays
- change
fish and chicken bins, make sure they are iced down
- sweep
and mop floors; sweep freezer
- mop
in front of walk-in coolers
2.
Organize
reach-ins, label and date food
- put
food in proper places
- consolidate
food into containers
- dispose
of all old food and food not labeled/dated
- clean
shelves and refrigerator
- all
food is to be on sheet pans
Pot Washer Area
1.
Clean and
sanitize all pots and equipment.
2.
Make sure
all sinks are clean; clean out sink drains.
3.
Make sure
all equipment is put away.
4.
Boil
water in pots in which sugar was cooked.
Floors
1.
Sweep
thoroughly before mopping; get under stoves, reach-ins, sinks, and tables.
2.
Mop with
clean solution – washing detergent and bleach – including dish room.
3.
Rinse and
dry mops; hang or stand upright mop head up; empty mop bucket.
4.
Clean out
mop basin.
Table Tops
1.
Each group is to clean and sanitize their own table tops.
During
clean up, the instructor will remain with the class to supervise.
Daily Clean
up Check List
Each instructor will
assess the condition of the kitchen when he/she walks in and not specific
exceptions to the norm on the back of this form.
Dish room
___Drain
washer; check under plates; turn off; clean strainer; wash perforated pan and
sink
___Make
sure all dishes are clean and organized.
___Clean
all shelves and stainless steel.
___Mop
floors and wash rubber mat.
___Return
all equipment to its proper place.
___Throw
out garbage and replace with new bag.
Stove
___Clean
all debris off of stove tops; clean debris catch under stove and for build-up of
food
___Turn
off gas; clean front oven door.
___Throw
garbage out; replace with new bag; wash can.
___Organize
all shelves; change sheet pans.
___Clean
under shelves.
Dry Storage
___Make
sure every item is off the floor.
___Place
containers in the correct section.
___Clean
and sweep floor.
Refrigerators
___Organize
walk-in, label and date food
___Put
food in proper places
___Condense
food into containers
___Dispose
of all old food
___Change
sheet trays
___Change
fish and chicken bins, make sure they are iced down
___Sweep
and mop floors; sweep freezer
___Mop
in front of walk-in coolers
___Organize
reach-ins, label and date food
___Put
food in proper places
___Consolidate
food into containers
___Dispose
of all old food and food not labeled/dated
___Clean
shelves and refrigerator
___All
food is to be on sheet pans
Pot Washer Area
___Clean
and sanitize all pots and equipment.
___Make
sure all sinks are clean.
___Make
sure all equipment is put away.
Floors
___Sweep
before mopping; get under stoves, reach-in, sinks, tables.
___Mop
with clean solution – detergent and bleach – including dish room.
___Rinse
and dry mops; hang or stand upright mop head up; empty mop bucket.
___Clean
out mop basin.
Table Tops
__
Page
Recipe
1
Biltmore Danish Dough
7
Laminated Danish Dough
7
Sweet Roll Dough
9
Cinnamon Roll Dough
9
Caramel Roll Pan Glaze
10
Cheese Filling
10
Flat Icing
10
Orange
15
Croissant
16
Cream Cheese Salmon Filling
16
Apple Bacon Blue Cheese Filling
16
Almond Cream Filling
16
Roasted Pepper Filling
17
Sour Croissant
18
Croissant (SDM)
20
Croissant (Controlled Fermentation)
21
Croissant (Slow-Risen)
22
Croissant (Sponge Starter)
24
Croissant (Combined Method)
25
Croissant (Mixed Starter)
27
Puff Pastry
27
Blitz Puff Pastry
27
Blitz Puff Pastry (Pate Feuillete)
28
Blitz Puff Pastry # 2
29
Classic Puff Paste (Pate Feuillete)
30
Napoleans
30
Pastry Cream
30
Vol-Au-Vent
31
Brie En Croute
31
Lobster Newberg
31
Salmon En Croute
32
Tarte Tatin
32
Pithiviers
32
Almond Cream
33
Cinnamon Straws
33
Cheese Straws
33
Palmiers
33
Fruit Turnovers
34
Millefeuille
35
Palmiers
35
Baklava
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