#learning101

ʀ ᴇ ᴅ

elemental: fire.

planetary + astrological: aries, scorpio + mars influencing saturn.

associated chakra: root.

associated body parts: bones, teeth, nails, colon, prostate, rectum + blood.

magical association: passion, fire, courage, strength, power, joy, renewal, energy, health, motivation, desire, ambition, leadership, self-esteem, business deals, combat, confrontation, buying & selling, mechanical things, repairs + hunting.

ᴘ ɪ ɴ ᴋ

elemental: ---

planetary + astrological: venus influencing mars.

associated chakra: ---

associated body parts: muscular system.

magical association: personal success, self-love, personal harmony, friendship, calming, romance, harmony, passion, partnerships, getting a move on, physical energy, sex, action, exercise, surgery, buying, selling & adopting animals, gardening, woodworking, new beginnings, honor, morality, emotions, femininity, breast cancer, homosexuality, compassion, relaxation + infants.

ᴏ ʀ ᴀ ɴ ɢ ᴇ

elemental: fire.

planetary + astrological: sun, leo + sagittarius.

associated chakra: sacral.

associated body parts: pelvis, kidneys, uterus, bladder, lymph, sperm, adrenalin + digestion.

magical association: relieving depression, feelings of abandonment, increasing opportunities, happiness, mental alertness, breaking down barriers, material gain, kindness, sealing a spell, harvest, strength, dominance + legal matter.

ʏ ᴇ ʟ ʟ ᴏ ᴡ

elemental: air.

planetary + astrological: mercury, taurus + libra.

associated chakra: solar-plexus.

associated body parts: lower back, spine, gall bladder, pancreas, liver, spleen + digestion.

magical association: healing, friendship, increase productivity, remove negative thinking, increase creativity, inventiveness, prosperity, self-esteem, beauty, life, humility + intellect.

ɢ ᴏ ʟ ᴅ

elemental: ---

planetary + astrological: sun.

associated chakra: ---

associated body parts: ---

magical association: money, inspiration, prosperity, wealth + power.

ɢ ʀ ᴇ ᴇ ɴ

elemental: earth.

planetary + astrological: venus, mercury, aquarius + cancer.

associated chakra: heart.

associated body parts: upper back, spine, shoulders, breasts, heart, lungs, respiratory system + circulatory system.

magical association: increasing love and trust, faeries, general healing, wellness, transformation, new beginnings, prosperity, money, career, employment, hope, immortality, rebirth, garden magic, herbal magic, fertility, luck, courage, change, peace, harmony, relationship success, beauty, soul mates, artistic ability, affection, partnerships, alliances, grace, luxury, social activity, marriage, decorating, cosmetics, gifts, income, gardening, gardeners, architects, artists, cosmetologists, chiropractors, dancers, engineers, entertainers, fashion, models, designers, music, painting, poetry, courtship, dating, household improvements, planning events + shopping.

ʙ ʟ ᴜ ᴇ

elemental: water.

planetary + astrological: jupiter, moon, virgo, capricorn, aquarius + pisces.

associated chakra: throat.

associated body parts: neck, throat, thyroid, lungs, ears + mind.

magical association: increase wisdom, wealth, joy, opportunity, patience, peace, truth, loyalty, meditation, introspection, insight, happiness, fidelity, remove confusion, the ocean, elevation, calming, long distance travel, higher education, political power, social standing, dealing with foreign cultures/countries, religion, philosophy, forecasting, broadcasting, publicity, expansion, luck, growth, sports, horses, legal matters, doctors, guardians, merchants, police officers, psychologists, charity, self-improvement, research, studying + reading.

ᴠ ɪ ᴏ ʟ ᴇ ᴛ - ᴘ ᴜ ʀ ᴘ ʟ ᴇ

elemental: ---

planetary + astrological: mercury, saturn, capricorn, jupiter, gemini + sagittarius.

associated chakra: brow.

associated body parts: face, nervous system, upper respiratory system, bones, eyes, ears, pituitary gland + emotions.

magical association: clairvoyance, relief of emotional hurt, spiritual protection, heal wounded pride, spirituality, wisdom, increasing psychic powers, meditation, justice, forgiveness, humility, the occult, hidden forces, secret dealings, memory, intelligence, communication, intelligence, education, correspondences, messages, students, merchants, editing, writing, advertising, contracts, kinship, ambition, progress, visiting friends + astrology.

ᴡ ʜ ɪ ᴛ ᴇ

elemental: ---

planetary + astrological: moon + pisces.

associated chakra: crown.

associated body parts: brain, pineal gland + semen.

magical association: safety, protection, transformation, enlightenment, connection to higher self, becoming more outgoing, relieving shyness, the cycle of life, freedom, health + initiation.

ʙ ʟ ᴀ ᴄ ᴋ

elemental: earth.

planetary + astrological: saturn,

associated chakra: ---

associated body parts: teeth + bones.

magical association: use in combination with white to represent balance, opposites, the union of opposing forces. Divination, beginning, creation, rebirth, absorbing energies, patience, binding, stability, neutralizing forces, material gain, protection, karma, death, manifestation, law, understanding one’s limits, overcoming obstacles, challenges, tests, real estate matters, farming, sacrifice, separation, criminals, civil servants, plumbing, justice, wills, debts, discoveries, elders + truth.

ɢ ʀ ᴀ ʏ - s ɪ ʟ ᴠ ᴇ ʀ

elemental: ---

planetary + astrological: moon.

associated chakra: ---

associated body parts:---

magical association: divination, secrets + psychic awareness.

ʙ ʀ ᴏ ᴡ ɴ

elemental: earth.

planetary + astrological: scorpio + capricorn.

associated chakra: ---

associated body parts: ---

DRIERS

WHEAT FLOUR

Produced from the milling and sifting of cleaned wheat.

Gluten – tough, rubbery substance created when wheat flour is mixed with water. It is composed of glutenin and gliadin. It is plastic and elastic which can change shape under pressure. It is responsible for the volume, texture and appearance of baked goods.

Classifications of Wheat Flour:

Bread Flour

All-purpose Flour

Cake Flour

Whole wheat flour

Also known as: Strong or hard flour, “Primera”, or “Superior”

High protein content: 12-14% high gluten strength

For: Yeast Breads

Family flour, general flour, or pastry flour

Protein content: 10-11% medium gluten strength

For: General Baking; Biscuits, Pie Crust, Cookies

Weak or soft flour from soft wheat and made from the most refined white flour

For: Cakes and Cookies

Lower protein content: 7-9% (weak gluten strength)

COMPOSITE FLOURS Flours produced not from wheat which include the following:

Rye flour

Buckwheat flour

Rice flour

Sweet potato flour

Potato flour

SUGAR

Produces a richer crust and increases dough development and tenderness.

It also acts as preserving agent.

Food for the yeast.

            Classifications of Sugar:

Crystalline or granulated sugar –  Table sugar, “refined” or white sugar

Brown or yellow sugar – Partially purified sugar, from light medium to very dark brown. It is used when the flavor and color of the brown sugar is desired for some products.

Superfine or Caster sugar – granulated sugar with a smaller-sized crystal.  Dissolves quickly in liquids and produces light and tender cakes.

Powdered or confectioner’s sugar – Smoothest and whitest form of sugar. Contains approx. 3% cornstarch to prevent caking. For making icings, frostings, candies, and other mixes that require fineness of sugar

Muscovado sugar

Coconut sap sugar

Turbinado sugar

MOISTENERS OR LIQUIDS

Purpose:

To hydrate flour to form gluten

Dissolve salt and sugar

Control dough consistency and temperature

Promote yeast growth

Provide leavening action in the form of steam

Milk

Increases dough strength, improves texture of bread, contributes golden brown color, add nutrition, flavor and aroma.

Different Forms:

Fresh whole milk - Pasteurized whole milk which has been heated at 140°F for 30 min and then quickly cooled to 50° or lower

Sterilized – canned whole milk which has been heated at 100°C (212°F)

Evaporated – full cream milk which 40% of water has been removed by evaporation

2) Cream

Rich, liquid milk product containing at least 18% fat.

Half-and-Half cream – a mixture of whole milk and pasteurized cream containing 10%-18% milkfat.

Light cream – more than 18% milkfat but less than 30%.

Light whipping cream or Whipping Cream – contains 30% to 36% milkfat. This can be whipped into a foam.

Heavy whipping cream or Heavy cream – should contain not less than 36% milkfat; can be whipped into a foam.

       3) Cultured Milk

Produced by adding bacteria to convert the lactose into lactic acid.

Butter milk – produced by adding Streptococcus lactis to skim or low-fat milk

Sour cream – produced by adding Streptococcus lactis to homogenized light cream.

Crème fraiche – cultured cream popular in French cuisine. Thinner and richer than sour cream

Yogurt – produced when milk is cultured with Lactobacillus bulgaricus and Streptococcus thermophilus

Syrups

Corn syrup –It is hygroscopic and keeps products moist like brownies and fondant.

Honey – created by honey bees from nectar collected from flowers.  It is highly hygroscopic.

Maple syrup – made from the sap of sugar maple trees.

Molasses – the liquid by-product of sugar refining (made only from sugarcane).

LEAVENERS

EGGS

Eggs serve as thickening, binding and leavening agents.

They contribute color, richness in flavor and aroma to baked products.

Use LARGE eggs in any baking recipe.

LEAVENING AGENTS They help increase the volume of a batter or dough through gas produced during mixing or baking.Kinds of Leavening Agents:

Air -  produced during whipping eggs into a foam.

Steam – produced when water in the dough or batter is heated

Yeast – a type of fungus used to leaven breads. Converts sugar to alcohol and carbon dioxide – known as fermentation.

Baking soda – sodium bicarbonate. It reacts with the acid which creates carbon dioxide that leavens the product.

Baking powder – mixture of baking soda and cream of tartar. There are two kinds: single acting (creates gas when heated) and double acting (creates gas before and during heating).

Cream of tartar - slow acting powder w/c retains a bigger amount of the gas until the mixture has been heated. Used in meringues as a stabilizer.

Fresh or compressed yeast – soft and brick-type, needs to be dissolved in water.

Active dry yeast – comes in the form of tiny pellets or granules. It requires lukewarm water to soften the yeast and make it “alive”.

Instant active dry yeast – developed by LeSaffre in 1970s. It absorbs water instantly and makes the dough rise quickly.

FATS or SHORTENING Shortening refers to any fat that, when added to flour mixtures, increases the tenderness or softness of a product.  It also improves flavor and gives better volume and crust.

Market Forms of Shortening:

Vegetable oil – from coconut, corn, olive and peanut. Difficult to handle and its efficiency in doughs is limited.

Lard – comes from pork fat of highest quality. Best used in pie crusts but rarely used commercially.

Hydrogenated vegetable shortening or Emulsified shortening – used in breads and pie crusts

Butter – made from cow’s milk fat and cream or milk.  It gives the product the best flavor and aroma. Unsalted butter is preferred.

Margarine – product made from vegetable fat emulsified or churned with milk or cream. Primarily used as pastry shortening because it melts at a slightly higher temperature than butter. It is a healthier substitute to butter.

MINOR INGREDIENTS OF BAKED PRODUCTS Ingredients in baked products which are used in small quantities are termed as minor ingredients. They also play an important role in the making of the finished products.

SALT – available in rock, refined or iodized. It is the most common seasoning that accentuates the flavor of other ingredients, removes the flatness in the flavor of other ingredients, controls the action of yeast

HERBS & SPICES – pungent or aromatic products in a finely ground state. Example: allspice, cinnamon, ginger, nutmeg, cloves and mace.

SEEDS & other GRAIN PRODUCTS – Rolled instant oats, sesame seeds, poppy, sunflower, and mungbeans

NUTS – Peanuts, brazil nuts, pecans, macadamia nuts, hazel nuts, walnuts, pili, cashew nut, pistachio, almonds

FRESH FRUITS – For making pies and pastries, or decors on cakes.

DRIED FRUITS – dried figs, apricots, mangoes, cherries, pears, prunes, raisins that are used to decorate bread products like raisin breads or Christmas fruit cake

ARTIFICIAL LIQUID FLAVORINGS – Modifies the taste and aroma of baked products: coffee, vanilla, imitation fruit flavors or extracts, liqueurs and spirits.

CHOCOLATE AND COCOA – commonly used in cake finishing such as frosting or toppings and fillings for pastries, pies, and cookies.

1765,Boulanger opened the 1st restorante on the Rue des     Poulies

Soups and breads served are healthful, easy to digest     and could restore people’s energy

>Paris and other Cities in Europe-restorantes opened     and the foodservice industry began

17th Century – Coffee was introduced

Development of coffeehouse along with other beverages     and some light food

French Revolution (1789-1799), ended the rule of the     kings.  New middle class arose (artisans, capitalists,merchants and     intellectuals)-began patronizing restaurants, public demand for     high-quality food, drink and service increased.

Skilled cooks and servers found new jobs in the new     foodservice industry

impairment of health from deficiency or excess or imbalance of nutrients

2 Types

Under nutrition - nutrition that are below the     requirements

Pan Preparation

For high-fat cakes, layer pans must be greased and     dusted with flour.

For sheet cakes, line the pans with greased parchment.

For angel food cakes and chiffon cakes, do not grease     the sides of pan.

Baking Cakes

Preheat the ovens. Make sure ovens and shelves are     level. Bake at correct temperature.

Do not let the pans touch each other. Apply spacing to     allow proper air circulation.

To test for doneness, insert a cake tester or a pick.     It should come out clean. The center of top of cake springs back when     pressed lightly.

Avoid frequent opening of the door oven as this will     disturb the cakes.

Cooling & Removing from Pans

Cool layer cakes and sheet cakes 15 minutes in pans and     turn out while slightly warm. Because they are fragile, they may break if     turned out when hot.

Turn out layer cakes onto racks to finish cooling.

MENU :

primarily a selling tool/aid

a list of prepared food from which customers make their choices

“bill of fare” (English) ; “menu” (French)

the word “menu” dates back to the 18th cent.

Has at least 3 meanings:

               1) the range of food items served in an establishment, including their organization into a number of courses

               2) the arrangement by which the items are offered (the type of menu : set menu, ala carte, etc)

often a smaller establishment, with traditional tables and chairs, cluttered decor and friendly informal staff. Tends to offer honest, basic and robust cooking