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My name is Joana Cruz.
I have 20 years old.
I live in Febres, Cantanhede
I study at Escola de Hotelaria e Turismo do Oeste in the class Gestão e Produção de Pastelaria.

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Milk

Origin:

Cow's milk

Sheep's milk

Goat's milk

Whater buffalo's milk

Donkey's milk

Heat Treatment:

Raw milk

Pasteurized milk - Heated to 161ºF and held at this temperature for 15 seconds.

Ultra-High-Temperature pasteteurization

Sterilised milk

Fat Content:

Whole milk - It contains 3,5% fat.

Semi skimmed milk - It's fat content from 0,5% to 1,7%.

Skim or non-fat milk - It's fat content is 0,5% or less.

Physycal form

Ordinary milk

Condensed milk

Evaporated milk

Dried milk powder

Cream

Is a dairy product composed of the higher-layer of the fatty component that accumulates at the top surface of un-homogenised milk.

Types of cream

Half and half cream - Content 12% of butterfat and do not whip.

Single cream - Content 20% of butterfat and do not thicken.

Light cream - Content 20% (range 18 to 30%) of butterfat and not very stable, will whip only if it contains 30% fat.

Light Whipping cream - Content 30 to 35% of butterfatand thickens when whipped, appropriated for toppings and fillings.

Heavy Whipping cream - Content 36 to 40% of butterfat and whips up well an holds its shape; doubles in volume when whipped.

UK Double cream - Content 48% of butterfat and it withstand boiling, whips and freezes well.

Clotted cream - Content 55 to 66% of butterfat and thick, rich and yellowish cream, has a cooked flavour.

Fermented milk and cream products

Sour cream

Crème fraiche

Buttermilk

Yogurt

Butter

It has about 80% (USA) or 82% milk fat.

Salted butter.

Unsalted butter.

Cheese

Ripening:

Bacteria ripened from inside: Cheddar and Gouda.

Washed-rind cheeses: Epoisses, Livarot, Limburger and Reblochon.

Blue-veined cheeses: Stilton, Cabrales, Roquefort and Blou d'Auvergne.

Mould-ring cheeses: Camembert and St. André.

Unripened cheeses: Queso branco, Ricotta, Fresh Mozzarrela, String cheese, Cream cheese, Fresh chevre and Boursin.

Hardness:

Unripened cheeses

Semisoft cheese

Soft-ripened cheeses

Hard cheeses

Blue veined cheeses

Goat cheeses

Hard grating cheeses

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Ovens

Convencional ove

Convection ovens

Revolving ovens

Combination steamer ovens

Cooktops

open elements

Flattop or hot top

Heavy-duty flattop

Induction cooktops

Processing equipment

Mixers

Bench model

Floor model

Attatchments

Wire whip

Paddle

Dough arm

Sheet pan or bun pan

Bake pan

Tube center pan

Muffin pan

Pop over pan

Bundt pan

Loaf pan

Tart pan

Spring form pan

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Parisienne melon baller (ball cutter)
Straight spatula
Rubber spatula
Bench scraper or dough knife
Pastry wheel
Wirw whip
Sieve
Grater
Zester
Pastry pag and tubes
Pastry brush
Mixing bowls
Kitchen shears
Pastry blender
Rolling pin
Stainer
Cake decorator (Cylindrical)
Pastry pattern cutter
Cookie press

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Cup (C,c)
Gram (g)
Kilogram (Kg)
Liter (L, l)
Pound (Lb)
Millilitre (mL, ml)
Ounce (oz)
Pint (pt)
Teaspoon (t, tsp)
Tablespoon (T, TB, Tbl, Tbsp)

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Ingredients:

225g butter

225g caster sugar

4 large range eggs

1 tsp vanilla extract

225 self raising flour

About 3 tsp of milk to loosen batter (if necessary)

1 jar of strawberry jam

250ml double cream

Method:

1. Preheat the oven to 170ºC.

2. Grease and line 2 x 20cm springform tins.

3. In a standalone mixer, cream the butter and sugar together until pale and fluffy.

4. Next beat in the eggs one by one before adding the vanilla extract.

5. Using a spatula, fold in the flour until you have a smooth mixture.

6. Use a little bit of the milk if you need to loosen the mixture.

7. Divide the mixture into the two springform tins, flatten the top with a spatula if needed.

8. Bake in the oven for about 20 minutes, until it's nice and golden.

9. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.

10. While the bases are cooling prepare the filling by whipping the double cream.

11. To assemble the cake, spread some raspberry jam on one of the bases before topping with cream, then add the second base and sprinkle with icing sugar and top with some fresh strawberries.

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Flour
Sugar
Butter
Milk
Eggs
Vanilla
Baking powder
Sift
Dry ingredients
Cream
Shortening
Light
Fluffy
Blend
One at a time
Beat
Each addition
Add
Liquid ingredients
Bake
Cool
Remove

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Hen's egg

Grades

Grade AA - Egg content covers a small area. White is firm, has much thick white surounding the yolk and a small amount of thin white. The yolk is round and upstanding.

Grade A - Egg content covers a moderate area. White is reasonably firm and has a considerable amount of thick white and a medium amount of thin white. The yolk is round and upstanding.

Grade B - Egg content covers a very wide area. White is weak and watery, has no thick white and the large amount of thin white is thinly spread. The yolk is enlarged and flattened.

Market Forms
Fresh:

Dozen

Flat (2.5 dozen)

Case or half-case

Frozen (Pasteurized):

Whole

Yolk (Sugar added)

White

Pasteurized Dry (Powdered):

Whole

Yolk

White

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Recipe

Ingredients

Two hundred grams for Chocolate

Thirty-eight grams for Butter

6 Eggs

One hundred twenty-five grams for Sugar

Confection

1. Break the eggs and separate the egg yolks from the egg whites.

2. Beat the egg yolks until fluffy and add half the sugar.

3. Place the chocolate and the butter in a bowl set over simmering water. Stir occasionally until melted.

4. Add eggs yolks with the chocolate.

5. Beat the egg whites with the other half of the sugar

6. Add to the previous preparation and incorporate.

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All wheat flour contains a protein called gluten.
Gluten is responsible for the stretchiness of the dough, which allows it to hold air bubbles during rising, producing light and shapel baked goods.
Under the laws of Britain, Canada and America, whide flour must have added to it:

Vitamin B1

Vitamin B2

Vitamin B3

Folic Acid

Iron

White flours vs Whole wheat
White flours use only part of the wheat grain: the endosperm.
Whole wheat or Whole grain flours use the three parts of the wheat grain: the bran, the endosperm and the germ.

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Types of sugar:

White Granulated Sugar

Confectioners' Icing or Powdered Sugar

Coarse Sugar or Decorating Sugar

Sanding Sugar

Brown Sugar (light and dark)

Superfine, Ultrafine, Bar or Caster Sugar

Turbinado Sugar

Muscovado or Barbados Sugar

Demara Sugar

Invert Sugar

Sugar Substitutes:

Agave syrup - Replace 2/3 cup for every one cup of sugar.

Blackstrap Molasses - Replace 11/3 cup for every one cup of sugar.

Honey - Replace 3/4 cup for every one cup of sugar.

Maple Syrup - Replace 3/4 cup for every one cup of sugar.