SS1 Catering Craft Practices Lesson Note on Flours

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FLOURS.

Flour is probably the most common commodity in daily use. It forms the foundation of bread, pastry and cakes. It is one of the most important ingredients in pastries if not the most important .

Types of flour in cookery

Whole wheat flour

People often refer to milled wheat as flour, but there are so many other types of flour processed from different food stuff. Flour has a significant place in the traditional African food.

Whole wheat flour: whole wheat flour is also known as entire flour or graham flour. It is the flour that has all its compound parts unaltered. It contains all the natural constituents of wheat, whole wheat flour can easily go rancid because of its high fat content.

Qualities of whole wheat flour

• It contains all the natural constituents of wheat unaltered
• It contains high fat contents
• It is prone to rancidity
• It cannot stand long period of storage

(ii) All purpose flour

This flour is also referred to as multipurpose or general purpose or family flour. It is meant for cookery purposes. Its characteristics are similar to those of bread and cake flour.

Qualities of all purpose flour

It is intermediate to bread and cake flour for all cookery purposes.

It is granular when rubbed between the fingers

(iii) Instant blending flour

Instant flour is also known as agglomerated flour. It is grainy to touch with uniform particle size.  This flour disperses quickly in cold water. It does not require any pre-sitting before use, because it is dust free and does not pack down.

Qualities of instant blending flour

Granular texture of uniform particle size.

Dust free; disperse quickly in cold water

Free flouring, does not require pre-sitting

NUTS

Nuts are small hard fruits with very hard shell that grows on some trees. they are the reproductive seeds.  Nuts are highly nutritious. They contain proteins, fats, and mineral. they are good for body building, repair of worn out tissues, energy  giving and general wellness.

USES OF NUTS

1. It is used for pastry and confectionary
2. They used as desserts in salads and for decorating cakes and sweet drinks
3. They are used for making snacks, foe cocktail parties and bars
4. They are used whole, flaked, diced, packed, chopped or grounded for various sweets and savory dishes.
5. They are used in certain stews, vegetables, as stuffing for poultry, as garnish for ice cream.

SUGAR

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