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We are told in the Bible that we are created in God s image. And while I believe that to be true, we do everything in our power to live in direct opposition to that fact. Because we are also told in the Bible that God is Love. If God is Love and we are created in God s image, then why are we so judgmental And mean And conniving And manipulative It is because we are human. But if we just agreed that we are made in God s image, would that mean we would be what God is So are we agreeing then that God is also judgmental, mean, conniving, and manipulative Well, that is something I cannot buy. Yet many people worship a god who is all of those things. Which means they



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Per 1 ounce: Calories, 220; Protein, 0 g; Fat, 25 g (100% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 75 mg.





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The changes undergone by a dough or batter as it bakes are basically the same for all baked products, from breads to cookies and cakes You should know what these changes are so you can learn how to control them The stages in the baking process take place as follows 1 Formation and expansion of gases Some gases are already present in the dough, as in proofed bread dough and in sponge cake batters As they are heated,the gases expand and leaven the product Some gases are not formed until heat is appliedYeast and baking powder form gases rapidly when rst placed in the oven Steam is also formed as the moisture of the dough is heated Leavening and leavening agents are discussed in more detail beginning on page 903 Trapping of the gases in air cells.

(1995) Cryptography Theory and Practice, CRC Press, New York, USA..

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As the gases form and expand, they are trapped in a stretchable network formed by the proteins in the doughThese proteins are primarily gluten and, sometimes, egg protein Without gluten or egg protein,the gases would escape,and the product would not be leavened Breads without enough gluten are heavy Coagulation of proteins Like all proteins, gluten and egg proteins coagulate or solidify when they reach high enough temperaturesThis is the process that gives structure to baked goods Correct baking temperature is importantIf the temperature is too high,coagulation will start too soon, before the expansion of gases has reached its peakThe product will have poor volume or a split crust If the temperature is too low, the proteins will not coagulate soon enough, and the product may collapse Gelatinization of starches The starches absorb moisture, expand, and become rmer Evaporation of some of the water.

After reading this chapter, you should be able to 1. Name the most important components of foods and describe what happens to them when they are cooked. 2. Name and describe three ways in which heat is transferred to food in order to cook it. 3. List three factors that affect cooking times. 4. Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat cooking methods using fat. 5. Describe each basic cooking method used in the commercial kitchen. 6. Identify the ve properties that determine the quality of a deepfried product. 7. Explain the difference between a seasoning and a avoring ingredient and give examples of each. 8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results. 9. Identify appropriate times for adding avoring ingredients to the cooking process in order to achieve optimal results. 10. List eleven guidelines for using herbs and spices in cooking.

This takes place throughout the baking process Melting of shortenings Different shortenings melt and release trapped gases at different temperatures, so the proper shortening should be selected for each product As the fats melt,they surround the air cells and make the product more tender Crust formation and browning Browning occurs when sugars caramelize and starches and proteins undergo certain changesThis contributes to avor Milk, sugar, and egg increase browning A crust is formed as water evaporates from the surface and leaves it dry..

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