Learning objectives of this chapter include: Determine a buying plan by selecting a single supplier or bid buying, explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers. | 2 Ingredient Identification Learning objectives Explain the key differences between flours, grains and meals. Define the different types of flour commonly used in bakeshops. Define the different types of sugars, syrups, and other sweeteners commonly used in bakeshops. Define the different types of thickeners commonly used in bakeshops. Define a variety of dairy products and eggs and how their properties are applied in bakeshops. Explain the properties of different oils, shortenings, and other fats used in bakeshops. Describe the process of making chocolate and identify the different types of chocolate. Identify common leaveners and the different kinds of salts used in bakeshops. Identify the most common herbs, spices, nuts, and seeds used in bakeshops. Explain proper handling and storage of fresh produce. Identify a variety of apples, berries, citrus fruits, melons, pears, stone fruits, and exotic or tropical fruits used in bakeshops. Describe how extracts, wines, cordials and liqueurs, coffee and tea are used in bakeshops. 1 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. This broad category encompasses both whole grains and milled or otherwise refined products. The fruits and seeds of cereal grasses and grains are versatile, universal foods, part of every cuisine and culture. 2 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 Flours, Grains, and Meals (cont’d) The Wheat Kernel Bran: . | 2 Ingredient Identification Learning objectives Explain the key differences between flours, grains and meals. Define the different types of flour commonly used in bakeshops. Define the different types of sugars, syrups, and other sweeteners commonly used in bakeshops. Define the different types of thickeners commonly used in bakeshops. Define a variety of dairy products and eggs and how their properties are applied in bakeshops. Explain the properties of different oils, shortenings, and other fats used in bakeshops. Describe the process of making chocolate and identify the different types of chocolate. Identify common leaveners and the different kinds of salts used in bakeshops. Identify the most common herbs, spices, nuts, and seeds used in bakeshops. Explain proper handling and storage of fresh produce. Identify a variety of apples, berries, citrus fruits, melons, pears, stone fruits, and exotic or tropical fruits used in bakeshops. Describe how extracts, wines, cordials and .
