CHEESE
BENEFIT
high in protein and calcium
a good source of vitamin B12
cheddar and other aged cheese may fight tooth decay.
DRAWBACKS
most are high in saturated fat and sodium.
Some may trigger migraines or allergic reaction in susceptible people.
HISTORY CHEESE.
One of our most versatile and popular foods cheese is used for everything from snacks and appetizer to main course and dessert. its an ancient food than can be made from the milk of almost any animal, cow,sheep,goats,yaks,camel and buffaloes.
Along with many other great finding,cheese was discovered by accident. Cheese is ancient food those whose origin may predate recorded history. Probably discovered in central Asia or the middle east, cheesemaking spread to Europe and had becoming a sophisticated enterprise by roman times. as Romes time influences receded, distinct local cheesemaking technique emerged. According to other source , a traveling Arabic merchant had brought some milk along his journeys. The pouch in which he placed the milk was lined by that the stomach of a sheep. As he traveled the heat from the sun activated the enzyme , rennin found in the stomach lining. this made the milk turn into liquid whey and solid curd or cheese component. and thus was revealed. This diversity reached its peak in the early industrial age and has declined somewhat since then due to mechanization and economic factors.
On the other hand the exactly time of the appearances of cheese is unknown. However cheese has its earliest record dating back to the ancient Sumerians circa de 3500bc.it is believed to have been wider use in Asia which then migrated to Europe.
HOW PROCCES OF CHEESE.
Cheese was mentioned in homer epic,the Odyssey in the scene in which the cyclops is making cheese and placing in wicker basket. later the during the roman empire the process of cheese making was extended. milk from different sources began to be mixed and variety of seasoning were added to produces an abundances of flavors. Italy became the Mecca of cheese making in Europe at this time.
The middle ages show a decline in the production and consumption of cheese. The process was mainly carried out by monk in the middle European monasteries. The monk studied the proceess of curing the cheese and its effect, which lead to improved ripening technique. Brie and Camembert are example of the cheese types that were developed.
Cheese has served as a hedge against famine and good travel food. It is valuable for its portability ,long life and high content of fat,calcium and phosphorous. Cheese is light weight more compact and has longer shelf life than the milk from which it is made. cheese makers can place themselves near the center of dairy milk region and benefits from fresher milk prices and lower shipping costs. Cheese substantial storage life lets a cheesemaker sell prices are high or when money is needed.
Most cheese are made by adding a mixture of enzymes,known as rennet, to milk to curdles it. the main enzyme in rennet,which traditional has been isolated from the stomach lining of calves is chymosin. Today it can also be produced by inserting the gene that codes for its into production to bacteria.this allow for more ready production of chymosin and can also cater consumers who do not favor the idea of animal extract in their cheese.the liquid that remains after the curds have formed is known with cottage farmer cheese. Or the curds may be mixed with other ingredients injected with specials mold or bacteria,soaked in wine or beer,pressed or molded or smokedor aged to make any of hundred of different cheeses.
On average it takes about 4qt(3.8L) of milk to make 1lb(450g)of cheddar,muenstar,swiss or other firm cheese. A typical 1oz (30g) serving of cheese contains 115 calories, about 200g of calcium and 9g of fat. cottage cheese has the fewest colories, about 90 in half cup serving , but it has only half the calcium of milk.cream cheese,brie and other soft cheese are comparable to hard cheese in calories and fat,but have less calcium.
ORIGIN OF CHEESE MAKING
The exactly origins cheese making are debated or unknown and estimate ranges from around 8000 BCE (when sheep were domesticated) to around 3000BCE. Credit for discovery most likely to nomadic Turkic Tribes in centre asia,around the same time that they developed yogurt or the people in middle east. A common tale about the discovery of cheese tells of an arab nomad carrying milk across the desert in container made from an animals stomach, only to discover the milk had been separated into curd and whey by the rennet from stomach.
Folktoles aside,cheese likely began as a way of preserving soured and curdled milk through pressing and salting, with rennet introduced later-perhaps when someone noticed that cheese made in an animal stomach produced more solid and better textured curds. The earliest archaelogical evidence of cheese making has been found in Egyptian tombs murals dating to about 2300 BCE. The earliest cheese would likely have been quite sour and salty,similar in texture to rustic cottage cheese or feta.
From middle east basic cheese making found its way into Europe where cooler climates meant less aggressive salting was needed for preservation. With moderation salt and acidity,the cheese became a suitable environment for a variety of beneficial microbes and molds,which are what give aged cheeses their pronounced and interesting flavors.
TYPES OF CHEESE.
Rome spread a uniform set of cheesemaking technique throught much of europe and intro
HARD CHEESE.
Hard Cheese is often pigeon-holed, to its detriment, as a "grating cheese". In fact, hard cheeses are packed with flavor and deserve a place on any great cheese plate. The maturation period of these cheeses is usually measured in years, not months. To ripen a cheese to such an extent, the cheesemaker must take extra care at the outset to use only the highest quality starter cultures, rennet, and milk.
The production of hard cheese is much the same as that of any other type of cheese. The curd is usually pressed and sometimes cooked to drive out as much whey as possible at the outset. If too much whey remains, the water activity of the cheese is high, and the more prone the cheese is to spoilage over the long term. The grainy texture of hard cheeses can be imputed to the fine cutting of the curd.
Hard cheese often possesses a uniquely crystalline texture. As cheese matures, the proteins and amino acids naturally break down. When this occurs in the low-moisture, high-salt environment of an aged cheese, the denatured proteins crystallize. These intensely flavored, crunchy bits are one of the most pleasurable characteristics of hard cheese.
Some common hard cheeses include cheddar around 1500CE, parmesan in 1597, Gouda in 1697,emmental,Edam.
CHEDDAR
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.
PARMESAN
Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.
GOUDA
Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.
EMMENTAL
This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurized, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.
SOFT CHEESE
Soft Cheese occupies the fuzzy realm between fresh and aged cheese. It is always consumed within a month or two of production. Soft cheese is soft because it still retains a high percentage of water in the paste. As a cheese ages, it loses its moisture to evaporation - the angel's share - and slowly hardens.
Cheesemakers employ other methods to attain a desirable soft texture. Many soft cheeses are mold-ripened, like Brie, Camembert, and Triple-Creams. Mold-ripening refers to the inoculation of milk or the spraying of cheese rind with particular strains of fungus. These fungi, like Penicillium Camemberti and Geotrichum candidum, contribute to the proteolysis and lipolysis of curd. In other words, they break down the paste of the cheese, softening it. These are the microorganisms that are responsible for the deliciously oozy texture of ripe Brie.
Soft cheeses are often aged in moist caves at low temperatures to try and retard the loss of moisture. Some common soft cheeses include brie, camembert 1791, mozzarella,ricotta.
BRIE
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.
CAMEMBERT
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.
MOZZARELLA
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed
MOZZARELLA BUFFALO
Mozzarella di Bufala is a creamery, stretched curd cheese made from mixture of buffalo's and cow's milk in the south of Italy. It has an oval or spherical shape of various sizes and it is wet, shiny and pure white. Like most fresh cheeses, mozzarella is used to add texture rather than a specific taste to a dish. The juices oils and flavors of the other ingredients are absorbed and intensified by the mild, moist open layers of spun curd. The cheese is sold swimming in whey. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil drizzled, with extra virgin olive oil , and sprinkled with salt and pepper.
RICOTTA
Traditional, creamery, whey cheese made from cow's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagna. It is primarily made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a wicker basket to drain for two days after which the "cheese" is ready for market. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).
COTTAGE CHEESE
Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent.
FETA CHEESE
Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 – 50%.
BLUE CHEESE
The official name of this cheese is Blue du Haut Jura, it is also known by the name of Blue de Septmoncel. The area of production for the cheese are the departments of l’Ain and Jura. This is defined by the AOC of which the cheese became a member in 1986. It is produced only from the Montbéliardes or Pie rouge de l’Est cows that graze on the mountain grasses and wild flowers of the Jura. The cheese has a mild taste that hints of mushrooms, tarragon and fresh milk. The "pâte" of these cheeses is soft and ivory white and evokes the aroma of rich mountain pastures. Immediately after milking, the milk is pressed in the mountain chalets and the curd, lightly salted is placed in mould for 4/5 days prior to maturing which is generally about a month. During "affinage" (maturing) air is inserted with a syringe into the pâte to allow the mould to grow internally. The difference of this cheese from other "blues" is that it is considerably heavier and the taste is less pronounced with a perfumed and slightly bitter savor. The local people eat this cheese with boiled potatoes
Green cheese is a name applied to several varieties of cheese that are green in colour. The terminology is also used to refer to a young cheese one thats only been matured for a short time)
BASING
Modern, farmhouse, unpasteurized, organic cheese made from goat's milk. Suitable for vegetarians. The cheese is lightly pressed, moist and crumbly. The mild and pleasant acidity, with just a hint of the herbaceous goat's milk, becomes smooth and more creamy as it matures. It ripens within two months and has
EAT IN MODERATION
Cheese is rich in calcium and protein, making it staples for vegetarians.but its also high in fat , cholestrol and sodium. Most people those with a weight or cholestrol problem,should use it moderately as an a staple food. Exception include adolescents going through a growth spurt,vegetarian, and thin older women threatned by osteoporosis, a weakening of the bones. Many people who cannot digest milk because lactose in tolenrances can be cheese ,especially the hard one ,the bacteria and enzymes used to make cheese also breakdown some of lactose(milk sugar).
HEALTH HAZARDS
doctors often advise patients with heart disease,elevated blood chlosterol or high blood to reduce the amount of cheese they consume. Because most cheese is high in cholesterol and its fat highly saturated. it increase the risk of atherosclerosis,the clogging of arteries with fatty deposits.and the sodium it contain can be hazard for people with high blood preesure.
Aged of cheese can trigger a migraine headache in some susceptible people. The likely culprit is tyramine also in chemical in cheddar , blue cheese ,camembert and certain other ripe cheeses. Tyramine also interact with monoamine oxidase(MAO)inhibitors,drugs sometimes used to treat depressions, and can cause a life threatening rise in blood pressure. People taking MAO inhibitors should get list af foods to avoid from their doctor.
People who are penicillian may react to blue cheese and other soft cheese and other soft cheese that are made with allergic to cows milk are less likely to be allergenic.
pasteurized milk must be used to make commercial cheese in both united states and canada. occasionaly however health food stores and specialty shops sell imported or homemade unpasteurized cheese.such cheeses can harbor dangerous salmonella and other bacteria, a case in point involved several food poisoning death in the united states that were later traced to imported cheese made from raw milk.
LOW FAT CHEESES
fat gives cheeses rich texture and delicious taste,but it also adds calories and cholesterol. About 70%-80% of the calories in cheese comes from fat. Even reduced fat or part skim milk cheese can be more than 50% of the calories in part skim milk mozarella come from fat.historically low fat cheese often lacked flavor and tended to be high in salt to improves flavor,sodium phostate may be used create a smoother texture.today there is a broader range of tasty low fat cheese on the market. cholestrol free imitation cheese are often made of soy or tafu they still can be high in ft and sodium.
Fresh cheese made from skim milk for example non fat ricotta and cottage cheese are low in fat and calories. whipped or blended version of cheese can be substituted for regular cream cheese which is 90% fat. nonfat yogurt strained through cheesecloth is another possible alternative.
Cheese Fact Sheet
No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.
There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.
Serving and Storage Tips
Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.
SYMBOLISM OF THE CHEESE
The Roman culture continued the production of cheese. The Romans were true admirers of cheese, especially goats cheese. Like the Greeks, they too accompanied their cheese with things such as pine nuts, thyme, black pepper, different dried fruits or nuts. The latin word they used for cheese was caseus, from which was derived the name in other languages such as queso in Castellano or, of course, the english cheese. Authors such as Columella from the 1st century AD speak of the cheese making process. Also, there are other authors like Pliny that spoke of different vaieties of cheese that were made in different regions of the Empire, specifically he referred to, in his texts, the quality of the cheeses from Gaul and those from the area that we now know as Turkey.
With the fall of the Roman Empire, the cheesemaking traditions from the germanic villages spread all over Europe. The Middle Ages can be considered as the 'golden age' for cheese. In these times, in which monastic and military orders disseminated throughout the European territory, cheese gained a lot of weight in the human diet. Especially in the days of Lent, when Christians could not eat meat, they acquired the necessary proteins through dairy products. Also the grand part of the population were involved in livestock which facilitated the production of artisan cheeses.
La llegada The arrival of the Renaissance brought with it an increase in the diversity of cheese. Lots of new varities appeared such as Gruyere cheese that was made in the Swiss region since the fourteenth century; Cheddar or Parmesan cheese that appeared in the sixteenth century; and Gouda that appeared in the seventeenth century; while cheeses such as Camembert were invented towards the end of the eighteenth century. Cheese production was boosted with the development of international trade; it was a time when they conquered new markets such as the New World.
During the nineteenth century cheese was converted into a gastronomic product symbolic of delicacy and distinction. Each region began to promote their own cheeses. With the arrival of the twentieth century and new chemical and bacteriological methods, the sector industrialised making it possible to increase population considerably. In this way, little by little, cheese managed to convert itself into one of the most important agricultural products worldwide; and its consumption has spread greatly and its various flavours are recognised all over the world.
Cheese as a luxury food, naturally occupied a prominent place in ancient religious ceremonies. It symbolism for wealth and health.
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Saturday, May 28, 2011
pastry
Question 1
explain the following terms:
a) creaming in method
The creaming method is a method of mixing the sugar and butter and eggs for a cake or biscuits by:
beating the butter (softened a little if necessary) with the sugar until a soft pale cream thck and fluffy mixture is obtained,
then beating in the eggs one by one.
This method dissolves the sugar well and incorporates a lot of air bubbles, making the final baked product soft and fluffy.
When the fat and the sugar is beaten until it is light and fluffy.
b)rubbing in method;
This method involves rubbing the FAT into FLOUR or the fat is worked into the flour lightly until the mix resembles small breadcrumbs. This is achieved as the fat is lightly worked into the flour between the fingers and thumbs trapping air as it falls, which is also aided in rising by chemical agents, such as baking powder and baking soda. Cakes made by this method are easy to make and ideal for the less experienced cook or tend to be low-fat or low-in-sugar.
c)straight dough method;
n its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure. However, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
Soften the yeast in a little of the water. Ideal temperature is 110 F.
Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
Mix to a smooth, developed dough.
d)all in one method;
This is a quick and easy way of preparing all types of cakes other than the fatless sponge.
All the ingredients are beaten together with a wooden spoon and air is incorporated into the mixture to form air cells which are stabilised by the sugar. The soft blend of Stork enables air to be incorporated easily and it also mixes readily with the other ingredients. Additional raising agent is required however, as not quite enough air is introduced during the initial mixing. During baking, the fat melts, releasing the air cells in the flour and liquid mixture. The raising agent in the flour reacts with the liquid from the egg to produce carbon dioxide and steam. As pressure builds up inside the cake these gases move to the air cells formed during mixing and cause the cake to rise. At the end of baking, this movement ceases as the proteins in the flour and eggs set. The cooked cake consists of a large number of air cells surrounded by a network of proteins in which the starch granules are held.
The texture of a Sandwich Cake made by this method is fairly open.
e) bake blind:
Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shapes.
Examples: The pie crust was docked and baked blind before the delicate custard filling was spooned into it.
Question 2
a) convert 140 f to celcius:
140f = 60 celcius.
b)convert 150C to farenheit:
150C=300F
Question 3
a) with the aid of diagram explain in great the preparations of puff pastry(pate feuilletee or laminated dough).
1. Sift the flour and salt together using rubbing in method. Then make a well in the centre
b) brief history of puff pastry
high probable the types of rough puff pastry originated in persia, early as the 19century.some profesional claim that the earlist recipes came from egypt. Spanish cuisine had been greatly influenced by moors during the invasion of spain in the 18centry. Early manuscript in arabic , which were written in Spain lay testament to the fact that recipes for diffrents types of layered pastrie existed during the period and were used by the spanish. However it was a type rough puff pastry. In the 11century, the first crusaders brought back to other parts of europe from the east a very crude method of making rough puff pastry. The pastry was brushed with animal fat and rolled turned to incorporates air between the pastry folds.
In neighbouring france during the reign of charles V.known as charles the wises (1338-1380) who was king of france from 1364, a type of puff pastry was made in the city of cahors in the south west of france ,near the spanish border.oil was still being used to make pastry. However it was not untilthe 17century that a french patissier called feuilett created the modern recipes for pate feuilette, which was made with butter incorporates in a series of turns to produce a pastry with hundred layers. La varenne who was a renowned french chef and cookery writer during the reign of louis xiv (1638-1715).who was king of france chef and cookery books. However it was not until the early 19century that pate feuilletee was perfected by the famaous french chef, antoine creme(juillet,C 1998)
question 4
a) explain in detail the preparation of black forest cake(gateaux foret de noir)
b) brief history of black forest
the black forest gateau in originated in germany, probably n the black forest a mountain forest region in Baden wurttemberg /west germany hence its name.the gateu became extremely popular in britain in the middle of twentieth century and towards the end of the century remains a favourite dessert of the british. Black forest gateu is made with cholocate genoese sponge which is cut into flavoured with kirsch . A filling is made which consists of strawberry jam, whipped cream and black stoneless cherries. The sponge layers are then sandwiched together with the filling. The surface and sides of the gateau are masked with whipped cream .the sides ate then covered with cholocate vermicelli or grated cholocate and the surface is decorated with cholocate curls or flake chocolate and dredged with icing sugar.there are many varition of this recipe.
c)linzer torte
linzer torte is made from groundnuts as the predominant dry ingredient in place of most or some all of the flour. it was layered with preserved or jam. the top has a characteristics of lattice pattern using the same ingredients as a bottom layer.
The linzer torte named after the city of linz austria located in upper austria main claim to fame is that it is the home of delicious linzer torte, the oldest know cake in the world since 1696.linzer torte is often eaten at cristmas.
Question 5
a)name 3 method of mixing short crust pastry
rubbing in method
creaming in method
creaming in method
b) process of melting chocolate
melting chocolate in the microwave
melting chocolate with double boiler
melting chocolate with liquid
Make sure the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks of chocolate that have not been chopped.
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.
c) what the ganache
Ganache is a glaze, icing, or filling for pastries made from chocolate and cream.Its origins date to around 1850, when it was invented in either Switzerland or France.
Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
d) explain the characteristic of cocoa pods
the cocoa pods rind is approximately 11/2 inchi thick. They vary in leght and shape between 10-30cm long with a cylindrical or spherical shape.pods contain about 20-40 seeds that are attached to a placenta and surrounded by a sweet pinkish pulp. The pods have an average weight of 380g.
e)preparation of chocolate eclairs
This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide. Not a seasoned baker? This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 servings
Ingredients:
1 recipe basic choux pastry dough
1 recipe vanilla pastry cream
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Preparation:
How to make chocolate éclairs:
Make vanilla pastry cream according to directions and chill.
Preheat oven to 425F and lightly grease 1 baking sheet. Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe 8 5-inch lengths onto the baking sheet. Bake for about 20 minutes, until the éclairs puff up and turn golden brown. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling.
Make the chocolate glaze while the éclairs are baking and cooling. Place the chopped chocolate in a heat safe bowl and set aside. Heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately. Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency. Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.
To assemble the éclairs:
Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream. Insert the tip of the bag into the end of an éclair and pipe about 2 1/2 tablespoons of pastry cream into it. Gently spread 1 tablespoon of chocolate glaze onto or carefully dip the top of each filled éclair into the glaze before serving.
Question 6
a) baker percentages
bakers percentages is the amount of each ingredients used as a percentages of the amount of flour used is taken as 100% if how types of wheat flour are considered 100%. any ingredients that weight the same as the flour is also taken to be 100% in value.
The advantages of using bakers percentages:
1. makes it easy to see the ingredients ratios at a glance.this facilities the observation of product structure and texture.
2. The calculation of product yield
3. it facilities the variation or alternative of individual ingredients without changing the whole formulation
4. development of new formule
total weight of ingredients X 100=% ingredients
total weight of flour
butter 201g 67%
sugar 345g 115%
salt 4.5g 1.5%
chocolate 99g 33%
egg 150g 50%
cake flour 300g 100%
baking powder 12g 4%
milk 150g 50%
vanila 6g 2%
explain the following terms:
a) creaming in method
The creaming method is a method of mixing the sugar and butter and eggs for a cake or biscuits by:
beating the butter (softened a little if necessary) with the sugar until a soft pale cream thck and fluffy mixture is obtained,
then beating in the eggs one by one.
This method dissolves the sugar well and incorporates a lot of air bubbles, making the final baked product soft and fluffy.
When the fat and the sugar is beaten until it is light and fluffy.
b)rubbing in method;
This method involves rubbing the FAT into FLOUR or the fat is worked into the flour lightly until the mix resembles small breadcrumbs. This is achieved as the fat is lightly worked into the flour between the fingers and thumbs trapping air as it falls, which is also aided in rising by chemical agents, such as baking powder and baking soda. Cakes made by this method are easy to make and ideal for the less experienced cook or tend to be low-fat or low-in-sugar.
c)straight dough method;
n its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure. However, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
Soften the yeast in a little of the water. Ideal temperature is 110 F.
Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
Mix to a smooth, developed dough.
d)all in one method;
This is a quick and easy way of preparing all types of cakes other than the fatless sponge.
All the ingredients are beaten together with a wooden spoon and air is incorporated into the mixture to form air cells which are stabilised by the sugar. The soft blend of Stork enables air to be incorporated easily and it also mixes readily with the other ingredients. Additional raising agent is required however, as not quite enough air is introduced during the initial mixing. During baking, the fat melts, releasing the air cells in the flour and liquid mixture. The raising agent in the flour reacts with the liquid from the egg to produce carbon dioxide and steam. As pressure builds up inside the cake these gases move to the air cells formed during mixing and cause the cake to rise. At the end of baking, this movement ceases as the proteins in the flour and eggs set. The cooked cake consists of a large number of air cells surrounded by a network of proteins in which the starch granules are held.
The texture of a Sandwich Cake made by this method is fairly open.
e) bake blind:
Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shapes.
Examples: The pie crust was docked and baked blind before the delicate custard filling was spooned into it.
Question 2
a) convert 140 f to celcius:
140f = 60 celcius.
b)convert 150C to farenheit:
150C=300F
Question 3
a) with the aid of diagram explain in great the preparations of puff pastry(pate feuilletee or laminated dough).
1. Sift the flour and salt together using rubbing in method. Then make a well in the centre
b) brief history of puff pastry
high probable the types of rough puff pastry originated in persia, early as the 19century.some profesional claim that the earlist recipes came from egypt. Spanish cuisine had been greatly influenced by moors during the invasion of spain in the 18centry. Early manuscript in arabic , which were written in Spain lay testament to the fact that recipes for diffrents types of layered pastrie existed during the period and were used by the spanish. However it was a type rough puff pastry. In the 11century, the first crusaders brought back to other parts of europe from the east a very crude method of making rough puff pastry. The pastry was brushed with animal fat and rolled turned to incorporates air between the pastry folds.
In neighbouring france during the reign of charles V.known as charles the wises (1338-1380) who was king of france from 1364, a type of puff pastry was made in the city of cahors in the south west of france ,near the spanish border.oil was still being used to make pastry. However it was not untilthe 17century that a french patissier called feuilett created the modern recipes for pate feuilette, which was made with butter incorporates in a series of turns to produce a pastry with hundred layers. La varenne who was a renowned french chef and cookery writer during the reign of louis xiv (1638-1715).who was king of france chef and cookery books. However it was not until the early 19century that pate feuilletee was perfected by the famaous french chef, antoine creme(juillet,C 1998)
question 4
a) explain in detail the preparation of black forest cake(gateaux foret de noir)
b) brief history of black forest
the black forest gateau in originated in germany, probably n the black forest a mountain forest region in Baden wurttemberg /west germany hence its name.the gateu became extremely popular in britain in the middle of twentieth century and towards the end of the century remains a favourite dessert of the british. Black forest gateu is made with cholocate genoese sponge which is cut into flavoured with kirsch . A filling is made which consists of strawberry jam, whipped cream and black stoneless cherries. The sponge layers are then sandwiched together with the filling. The surface and sides of the gateau are masked with whipped cream .the sides ate then covered with cholocate vermicelli or grated cholocate and the surface is decorated with cholocate curls or flake chocolate and dredged with icing sugar.there are many varition of this recipe.
c)linzer torte
linzer torte is made from groundnuts as the predominant dry ingredient in place of most or some all of the flour. it was layered with preserved or jam. the top has a characteristics of lattice pattern using the same ingredients as a bottom layer.
The linzer torte named after the city of linz austria located in upper austria main claim to fame is that it is the home of delicious linzer torte, the oldest know cake in the world since 1696.linzer torte is often eaten at cristmas.
Question 5
a)name 3 method of mixing short crust pastry
rubbing in method
creaming in method
creaming in method
b) process of melting chocolate
melting chocolate in the microwave
melting chocolate with double boiler
melting chocolate with liquid
Make sure the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks of chocolate that have not been chopped.
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.
c) what the ganache
Ganache is a glaze, icing, or filling for pastries made from chocolate and cream.Its origins date to around 1850, when it was invented in either Switzerland or France.
Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
d) explain the characteristic of cocoa pods
the cocoa pods rind is approximately 11/2 inchi thick. They vary in leght and shape between 10-30cm long with a cylindrical or spherical shape.pods contain about 20-40 seeds that are attached to a placenta and surrounded by a sweet pinkish pulp. The pods have an average weight of 380g.
e)preparation of chocolate eclairs
This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide. Not a seasoned baker? This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 servings
Ingredients:
1 recipe basic choux pastry dough
1 recipe vanilla pastry cream
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Preparation:
How to make chocolate éclairs:
Make vanilla pastry cream according to directions and chill.
Preheat oven to 425F and lightly grease 1 baking sheet. Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe 8 5-inch lengths onto the baking sheet. Bake for about 20 minutes, until the éclairs puff up and turn golden brown. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling.
Make the chocolate glaze while the éclairs are baking and cooling. Place the chopped chocolate in a heat safe bowl and set aside. Heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately. Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency. Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.
To assemble the éclairs:
Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream. Insert the tip of the bag into the end of an éclair and pipe about 2 1/2 tablespoons of pastry cream into it. Gently spread 1 tablespoon of chocolate glaze onto or carefully dip the top of each filled éclair into the glaze before serving.
Question 6
a) baker percentages
bakers percentages is the amount of each ingredients used as a percentages of the amount of flour used is taken as 100% if how types of wheat flour are considered 100%. any ingredients that weight the same as the flour is also taken to be 100% in value.
The advantages of using bakers percentages:
1. makes it easy to see the ingredients ratios at a glance.this facilities the observation of product structure and texture.
2. The calculation of product yield
3. it facilities the variation or alternative of individual ingredients without changing the whole formulation
4. development of new formule
total weight of ingredients X 100=% ingredients
total weight of flour
butter 201g 67%
sugar 345g 115%
salt 4.5g 1.5%
chocolate 99g 33%
egg 150g 50%
cake flour 300g 100%
baking powder 12g 4%
milk 150g 50%
vanila 6g 2%
Sunday, January 30, 2011
diabetes
disease in which blood glucose levels are above normal.
Most of the food we eat is turned into glucose, or sugar, for our bodies to use for energy.
The pancreas, an organ that lies near the stomach, makes a hormone called insulin to help glucose get into the cells of our bodies.
When you have diabetes, your body either doesn't make enough insulin or can't use its own insulin as well as it should. This causes sugar to build up in your blood.
Diabetes can cause serious health complications including heart disease, blindness, kidney failure, and lower-extremity amputations.
***************
Type 1 diabetes, which was previously called insulin-dependent diabetes mellitus (IDDM) or juvenile-onset diabetes, may account for 5% to 10% of all diagnosed cases of diabetes. Type 2 diabetes, which was previously called non-insulin-dependent diabetes mellitus (NIDDM) or adult-onset diabetes, may account for about 90% to 95% of all diagnosed cases of diabetes. Gestational diabetes is a type of diabetes that only pregnant women get. If not treated, it can cause problems for mothers and babies. Gestational diabetes develops in 2% to 5% of all pregnancies but usually disappears when a pregnancy is over. Other specific types of diabetes resulting from specific genetic syndromes, surgery, drugs, malnutrition, infections, and other illnesses
***********************
People who think they might have diabetes must visit a physician for diagnosis. They might have SOME or NONE of the following symptoms:
Frequent urination
Excessive thirst
Unexplained weight loss
Extreme hunger
Sudden vision changes
Tingling or numbness in hands or feet
Feeling very tired much of the time
Very dry skin
Sores that are slow to heal
More infections than usual.
*******************
Risk factors for type 2 diabetes include older age, obesity, family history of diabetes, prior history of gestational diabetes, impaired glucose tolerance, physical inactivity, and race/ethnicity. African Americans, Hispanic/Latino Americans, American Indians, and some Asian Americans and Pacific Islanders are at particularly high risk for type 2 diabetes. Risk factors are less well defined for type 1 diabetes than for type 2 diabetes, but autoimmune, genetic, and environmental factors are involved in developing this type of diabetes. Gestational diabetes occurs more frequently in African Americans, Hispanic/Latino Americans, American Indians, and people with a family history of diabetes than in other groups. Obesity is also associated with higher risk. Women who have had gestational diabetes are at increased risk for later developing type 2 diabetes
*********************************
Healthy eating, physical activity, and insulin injections are the basic therapies for type 1 diabetes. The amount of insulin taken must be balanced with food intake and daily activities. Blood glucose levels must be closely monitored through frequent blood glucose testing. Healthy eating, physical activity, and blood glucose testing are the basic therapies for type 2 diabetes. many people with type 2 diabetes require oral medication, insulin, or both to control their blood glucose levels. People with diabetes must take responsibility for their day-to-day care, and keep blood glucose levels from going too low or too high. People with diabetes should see a health care provider who will monitor their diabetes control and help them learn to manage their diabetes. In addition, people with diabetes may see endocrinologists, who may specialize in diabetes care; ophthalmologists for eye examinations; podiatrists for routine foot care; and dietitians and diabetes educators who teach the skills needed for daily diabetes management.
Most of the food we eat is turned into glucose, or sugar, for our bodies to use for energy.
The pancreas, an organ that lies near the stomach, makes a hormone called insulin to help glucose get into the cells of our bodies.
When you have diabetes, your body either doesn't make enough insulin or can't use its own insulin as well as it should. This causes sugar to build up in your blood.
Diabetes can cause serious health complications including heart disease, blindness, kidney failure, and lower-extremity amputations.
***************
Type 1 diabetes, which was previously called insulin-dependent diabetes mellitus (IDDM) or juvenile-onset diabetes, may account for 5% to 10% of all diagnosed cases of diabetes. Type 2 diabetes, which was previously called non-insulin-dependent diabetes mellitus (NIDDM) or adult-onset diabetes, may account for about 90% to 95% of all diagnosed cases of diabetes. Gestational diabetes is a type of diabetes that only pregnant women get. If not treated, it can cause problems for mothers and babies. Gestational diabetes develops in 2% to 5% of all pregnancies but usually disappears when a pregnancy is over. Other specific types of diabetes resulting from specific genetic syndromes, surgery, drugs, malnutrition, infections, and other illnesses
***********************
People who think they might have diabetes must visit a physician for diagnosis. They might have SOME or NONE of the following symptoms:
Frequent urination
Excessive thirst
Unexplained weight loss
Extreme hunger
Sudden vision changes
Tingling or numbness in hands or feet
Feeling very tired much of the time
Very dry skin
Sores that are slow to heal
More infections than usual.
*******************
Risk factors for type 2 diabetes include older age, obesity, family history of diabetes, prior history of gestational diabetes, impaired glucose tolerance, physical inactivity, and race/ethnicity. African Americans, Hispanic/Latino Americans, American Indians, and some Asian Americans and Pacific Islanders are at particularly high risk for type 2 diabetes. Risk factors are less well defined for type 1 diabetes than for type 2 diabetes, but autoimmune, genetic, and environmental factors are involved in developing this type of diabetes. Gestational diabetes occurs more frequently in African Americans, Hispanic/Latino Americans, American Indians, and people with a family history of diabetes than in other groups. Obesity is also associated with higher risk. Women who have had gestational diabetes are at increased risk for later developing type 2 diabetes
*********************************
Healthy eating, physical activity, and insulin injections are the basic therapies for type 1 diabetes. The amount of insulin taken must be balanced with food intake and daily activities. Blood glucose levels must be closely monitored through frequent blood glucose testing. Healthy eating, physical activity, and blood glucose testing are the basic therapies for type 2 diabetes. many people with type 2 diabetes require oral medication, insulin, or both to control their blood glucose levels. People with diabetes must take responsibility for their day-to-day care, and keep blood glucose levels from going too low or too high. People with diabetes should see a health care provider who will monitor their diabetes control and help them learn to manage their diabetes. In addition, people with diabetes may see endocrinologists, who may specialize in diabetes care; ophthalmologists for eye examinations; podiatrists for routine foot care; and dietitians and diabetes educators who teach the skills needed for daily diabetes management.
culture of olive oil
Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purifiation, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.
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Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia.
Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. Until 1500 B.C., Greece—particularly Mycenae—was the area most heavily cultivated. with the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century B.C., then spread into Southern France. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained.
In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.
Olive trees dominated the rocky Greek countryside and became pillars of Hellenic society; they were so sacred that those who cut one down were condemned to death or exile. In ancient Greece and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.
The belief that olive oil conferred strength and youth was widespread. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments.
Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.
*******************************************************************************
Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia.
Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. Until 1500 B.C., Greece—particularly Mycenae—was the area most heavily cultivated. with the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century B.C., then spread into Southern France. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained.
In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.
Olive trees dominated the rocky Greek countryside and became pillars of Hellenic society; they were so sacred that those who cut one down were condemned to death or exile. In ancient Greece and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.
The belief that olive oil conferred strength and youth was widespread. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments.
Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.
Olive oil extraction is the process of extracting the oil present in the olive drupes for food use. The oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipovacuole, i.e. every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e. oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents (generally hexane).[1] The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavour defect called "soil taste".
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People have used olive presses since Greeks first began pressing olives over 5000 years ago. Extant Roman era olive presses survive to the present time, with a notable collection present at Volubilis in Morocco.[2] An olive press works by applying pressure to olive paste to separate the liquid oil and vegetation water from the solid material. The oil and vegetation water are then separated by standard decantation.
This basic method is still widely used today, and it’s still a valid way of producing high quality olive oil if adequate precautions are taken.
First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30 to 40 minutes. This has three objectives:
* to guarantee that the olives are well ground
* to allow enough time for the olive drops to join to form the largest droplets of oil
* to allow the fruit enzymes to produce some of the oil aromas and taste
Rarely, olive oil mills use a modern crushing method with a traditional press.
After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Traditionally the disks were made of hemp or coconut fiber, but in modern times they’re made of synthetic fibers which are easier to clean and maintain.
These disks are then put on a hydraulic piston, forming a pile. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water). The applied hydraulic pressure can go to 400 atm.
To facilitate separation of the liquid phases, water is run down the sides of the disks to increase the speed of percolation.
The liquids are then separated either by a standard process of decantation or by means of a faster vertical centrifuge.
The traditional method is a valid form of producing high quality olive oil, if after each extraction the disks are properly cleaned from the remains of paste; if not the leftover paste will begin to ferment, thereby producing inconsistencies of flavors (called defects) that will contaminate the subsequently produced olive oil. A similar problem can affect the grindstones that, in order to assure perfect quality, also require cleaning after each usage.
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People have used olive presses since Greeks first began pressing olives over 5000 years ago. Extant Roman era olive presses survive to the present time, with a notable collection present at Volubilis in Morocco.[2] An olive press works by applying pressure to olive paste to separate the liquid oil and vegetation water from the solid material. The oil and vegetation water are then separated by standard decantation.
This basic method is still widely used today, and it’s still a valid way of producing high quality olive oil if adequate precautions are taken.
First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30 to 40 minutes. This has three objectives:
* to guarantee that the olives are well ground
* to allow enough time for the olive drops to join to form the largest droplets of oil
* to allow the fruit enzymes to produce some of the oil aromas and taste
Rarely, olive oil mills use a modern crushing method with a traditional press.
After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Traditionally the disks were made of hemp or coconut fiber, but in modern times they’re made of synthetic fibers which are easier to clean and maintain.
These disks are then put on a hydraulic piston, forming a pile. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water). The applied hydraulic pressure can go to 400 atm.
To facilitate separation of the liquid phases, water is run down the sides of the disks to increase the speed of percolation.
The liquids are then separated either by a standard process of decantation or by means of a faster vertical centrifuge.
The traditional method is a valid form of producing high quality olive oil, if after each extraction the disks are properly cleaned from the remains of paste; if not the leftover paste will begin to ferment, thereby producing inconsistencies of flavors (called defects) that will contaminate the subsequently produced olive oil. A similar problem can affect the grindstones that, in order to assure perfect quality, also require cleaning after each usage.
pastry history
HISTORY OF PASTRY
Pastry has evolved since Neolithic man. However, the main civilisations responsible for the evolution and spread pastry craft could be attributed largely to the great of ancient Egyptian, Greek and Roman civilisations.
The ancient Egyptians fashioned the first crude pastries out of grain meal flavored with honey, fruits and spices. The Greeks and Romans improved on the early recipes, but it was in the Middle East where pastries were developed into something of a culinary art form. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs (Wheat foods council ). Their inventive use of pastries reached its zenith during the Renaissance when pies were filled with live rabbits, frogs, and birds for special banquets, just as in the old nursery rhyme “Four and twenty blackbirds baked in a pie.” However the Chinese also had knowledge on pastry making .In Europe the spread of pastry craft maybe attributed to the Romans through their conquest , which enable the introduction of a vast variety of raw ingredients to be used in their cooking.
In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:
a. wars
b. invasions
c. marriages between members of the royal households
d. Great explorers
e. Merchants
f. Craftsmen
g. Famous gastronomes
h. Cookery writers
Such influences included the spread of cuisines and terminologies, such as the time when the Moors invaded Spain during the 8th century. The Norman conquest of 1066 resulted in a missives entry of French culture , permeating the English language , cusine , , culinary terminology , eating habits and customs. Arranged marriages , to resolve state disputes saw the union of two cultures , through chefs , courtiers , recipes , culinary terminology and customs. ( Juliet 1999) .
The golden age of pastry is often associated with France in the 18th and 19th centuries, when Antoine Careme founded haute cuisine. . He had spent much of his time perfecting the craft of patisserie and creating new recipes. He not only promoted pastry in his practical work , but also published writings. He was succeeded by August Escoffier who totally transformed French Haute Cuisine to Classical Cusine. . This included the soufflé and ice cream coupes. The book, The Culinary Guide is one the many books written by Escoffier . The English version was published in 1902.
The latter half of the twentieth century experienced tremendous enhancement in global communications , worldwide travels as well as immigration of peoples worldwide. This has led to further evolution in gastronomy. One such example is the introduction of Novelle cuisine by Paul Bocause who transformed food on a plate to painting on a plate. The more recent contributors included Michel Roux and L.J. Heinnemann. Now, the craft and art of pastry is not only exclusive to Eurporean chefs but also across the world such as America (USA).
Chronolgy of patisserie :
400 B.C. – Pastillarium corporation funded in Rome
8th C - Moors invaded Spain. This left eastern influence. It brought
new and exotic commodities which transformed western
cuisine through Europe.
10th C - 1066 Norman conquest on England . Influx of French culture
permeated English Language , cuisine , culinary terminology,
eating habits and customs.
15th –16th C -European merchants and explorers were responsible for
expansion cuisines.
Tallivent was a medieval cook who transformed and refined
art of cooking, through his writing and recipe compilation.
18- 19th C Golden age of Pattiserie . Craft was transformed into art
Antoine Careme founded Haute cuisine followed by his successor Auguste Escoffier
Later half of 20th Century
- Global Communications , worldwide , travel & immigration of peoples
In 1960s Paul Bocasue promote Novelle Cuisine . For pastry , Chefs of the likes Michel Roux and L.J. Heinnemann contributed extensively and considered aspects of technology .
Pastry has evolved since Neolithic man. However, the main civilisations responsible for the evolution and spread pastry craft could be attributed largely to the great of ancient Egyptian, Greek and Roman civilisations.
The ancient Egyptians fashioned the first crude pastries out of grain meal flavored with honey, fruits and spices. The Greeks and Romans improved on the early recipes, but it was in the Middle East where pastries were developed into something of a culinary art form. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs (Wheat foods council ). Their inventive use of pastries reached its zenith during the Renaissance when pies were filled with live rabbits, frogs, and birds for special banquets, just as in the old nursery rhyme “Four and twenty blackbirds baked in a pie.” However the Chinese also had knowledge on pastry making .In Europe the spread of pastry craft maybe attributed to the Romans through their conquest , which enable the introduction of a vast variety of raw ingredients to be used in their cooking.
In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:
a. wars
b. invasions
c. marriages between members of the royal households
d. Great explorers
e. Merchants
f. Craftsmen
g. Famous gastronomes
h. Cookery writers
Such influences included the spread of cuisines and terminologies, such as the time when the Moors invaded Spain during the 8th century. The Norman conquest of 1066 resulted in a missives entry of French culture , permeating the English language , cusine , , culinary terminology , eating habits and customs. Arranged marriages , to resolve state disputes saw the union of two cultures , through chefs , courtiers , recipes , culinary terminology and customs. ( Juliet 1999) .
The golden age of pastry is often associated with France in the 18th and 19th centuries, when Antoine Careme founded haute cuisine. . He had spent much of his time perfecting the craft of patisserie and creating new recipes. He not only promoted pastry in his practical work , but also published writings. He was succeeded by August Escoffier who totally transformed French Haute Cuisine to Classical Cusine. . This included the soufflé and ice cream coupes. The book, The Culinary Guide is one the many books written by Escoffier . The English version was published in 1902.
The latter half of the twentieth century experienced tremendous enhancement in global communications , worldwide travels as well as immigration of peoples worldwide. This has led to further evolution in gastronomy. One such example is the introduction of Novelle cuisine by Paul Bocause who transformed food on a plate to painting on a plate. The more recent contributors included Michel Roux and L.J. Heinnemann. Now, the craft and art of pastry is not only exclusive to Eurporean chefs but also across the world such as America (USA).
Chronolgy of patisserie :
400 B.C. – Pastillarium corporation funded in Rome
8th C - Moors invaded Spain. This left eastern influence. It brought
new and exotic commodities which transformed western
cuisine through Europe.
10th C - 1066 Norman conquest on England . Influx of French culture
permeated English Language , cuisine , culinary terminology,
eating habits and customs.
15th –16th C -European merchants and explorers were responsible for
expansion cuisines.
Tallivent was a medieval cook who transformed and refined
art of cooking, through his writing and recipe compilation.
18- 19th C Golden age of Pattiserie . Craft was transformed into art
Antoine Careme founded Haute cuisine followed by his successor Auguste Escoffier
Later half of 20th Century
- Global Communications , worldwide , travel & immigration of peoples
In 1960s Paul Bocasue promote Novelle Cuisine . For pastry , Chefs of the likes Michel Roux and L.J. Heinnemann contributed extensively and considered aspects of technology .
baking essential
BAKING EQUIPMENT
• Baking Tray/sheet – choose a heavy baking tray that will not warp at high temperature.
• Deep round cake tin – A deep tin is useful for baking fruit cakes.
• Loaf tin – Useful for making bread and loaf cakes.
• Square cake tin – used for making square cakes. They are easy to decorate and cut into smaller portions.
• Measuring jug – Very essential for measuring liquid accurately.
• Measuring cups – Very essential, it comes in various measures (1 cup, ½ cup etc.). Used for measuring dry ingredients.
• Measuring spoons – standard measuring spoons are essential for measuring small quantities.
• Mixing bowls – of various sizes is essential for blending, whisking and mixing.
• Weighing scales – very essential for accuracy when weighing ingredient for cooking and baking.
• Wooden spoon – They come in various sizes, used for mixing ingredients and for creaming mixtures.
• Pastry cutters – Available in variety of shape and sizes. Used for stamping out pastry, biscuits, scones and cookies.
• Rolling pin – used for rolling out various kind of dough.
• Moulds – they come in various sizes and shapes for cakes and desserts.
• Palette knife – used for smoothing icing, cream, ganache. They are also used for loosening, tarts, pies and bread from tins.
• Baking Tray/sheet – choose a heavy baking tray that will not warp at high temperature.
• Deep round cake tin – A deep tin is useful for baking fruit cakes.
• Loaf tin – Useful for making bread and loaf cakes.
• Square cake tin – used for making square cakes. They are easy to decorate and cut into smaller portions.
• Measuring jug – Very essential for measuring liquid accurately.
• Measuring cups – Very essential, it comes in various measures (1 cup, ½ cup etc.). Used for measuring dry ingredients.
• Measuring spoons – standard measuring spoons are essential for measuring small quantities.
• Mixing bowls – of various sizes is essential for blending, whisking and mixing.
• Weighing scales – very essential for accuracy when weighing ingredient for cooking and baking.
• Wooden spoon – They come in various sizes, used for mixing ingredients and for creaming mixtures.
• Pastry cutters – Available in variety of shape and sizes. Used for stamping out pastry, biscuits, scones and cookies.
• Rolling pin – used for rolling out various kind of dough.
• Moulds – they come in various sizes and shapes for cakes and desserts.
• Palette knife – used for smoothing icing, cream, ganache. They are also used for loosening, tarts, pies and bread from tins.
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