You do not have to complete this demonstration, products or pictures will be provided for you
to evaluate.
Demonstrate the effect of carbohydrates on the intensity of caramelization and Maillard
browning.
Ingredients:
4 custard cups
1 square pan – do not use cookie sheets!
9 Tbsp evaporated milk
3 Tbsp sweetened condensed milk
1 Tbsp honey
1 Tbsp sugar
Instructions:
1. Preheat oven to 400°F.
2. Prepare and label custard cups as follows:
a) 3 Tbsp evaporated milk
b) 3 Tbsp evaporated milk + 1 tablespoon sugar (mix well)
c) 3 Tbsp evaporated milk + 1 tablespoon honey (mix well)
d) 3 Tbsp sweetened condensed milk
3. Place cups in square pan to prevent spilling onto the oven floor.
4. Bake for 23 minutes.
5. Carefully remove pan and allow the cups to cool.
6. Evaluate by describing each sample and the differences between samples on the table
provided.
Activity 1: Physical Leavening
1. Demonstrate the use of steam as a primary leavening agent in cream puffs.
2. Emphasize the importance of oven temperature for products to be leavened by
steam.
3. Demonstrate the use of yeast as a primary leavening agent in dinner rolls.
4. Demonstrate the use of chemical leaving agent in dinner rolls.
* Sequence of completing the activities below for efficiency
1. Preheat the oven for 170°F.
2. Prepare the quick dinner rolls dough, place in the oven to rise.
3. Prepare the no yeast dinner rolls.
4. Place the quick dinner and no yeast dinner rolls in the oven at 350°F for 15–20 minutes
and 20–25 minutes, respectively
Adapted from Delores Chambers
5. While the quick dinner and no yeast rolls are in the oven, start preparing cream puffs.
6. Remove the quick dinner and no yeast rolls from the oven after the allocated time.
7. Increase the oven temperature to 400°F to be preheated.
8. Place the cream puffs in the oven for 15 minutes without opening the oven door.
9. Lower the temperature to 350⁰F and continue to bake until pastry browns and resists
pressure from finger.
Biological Leavening
Quick Dinner Rolls (adapted from: https://lovetobeinthekitchen.com/2013/11/21/quick–
dinner–rolls/)
Ingredients:
1/4 cup milk
1/4 cup water
1.25 Tbsp butter, cut into cubes
1 Tbsp sugar
1/3 tsp salt
1.5 cups all–purpose flour
1/3 tsp instant yeast
Instructions:
1. Pour the milk into a microwave–safe container. Add the water and the butter to the milk
and microwave for 1 minute. Stir the milk and butter then microwave for 20 seconds
and stir again.
2. Put the milk/butter mixture in the bowl of a stand mixer fitted with a dough hook
attachment (this can be mixed and needed by hand as well if you don’t have a mixer).
Add the sugar and salt. Then add 1 cup of the flour and let it mix for 1 minute. Add the
yeast and with the mixer on low, slowly add the remaining 0.5 cup of flour. Add a small
amount of more flour if needed. Mix on medium speed for 5 minutes. Cover with plastic
wrap and let sit for 5 minutes.
3. Preheat the oven to 170°F. Grease a 9×13 pan with non–stick cooking spray. Spray your
counter or a cutting board with cooking spray. Lay the dough on top of it. Take a sharp
knife, spray it with cooking spray, and cut the dough into 4 equal pieces. Roll into balls
and place them in the pan.
4. Put the rolls in the oven. Let them rise for 20 minutes. Leave the pan in the oven and
turn the heat up to 350°F. Bake for 15–20 minutes, until golden brown. (This includes
the time it takes for the oven to increase in temperature.)
5. Remove from the oven. Allow to cool slightly on a cooling rack. Cut one in half to
examine its texture.
