Tuesday, March 13, 2012

Kitchen activity

Chef Ira Krizo prepares lunch yesterday (in black chef's coat) as Chef Jim Krieg explains the use of ovens in bread baking to those attending the baking workshop. Crust color, explained Chef Jim, has a lot to do with caramelization. The crumb is done when the internal temperature reaches 165 degrees. However, at that temperature the crust won't have good color yet. To achieve good crust color, you need to continue baking the bread to an internal temperature of about 180 degrees. The crumb is the soft interior portion of the load.

Where you've achieved good crust color, but the crumb has not completely cooked, turn the oven temperature down to 250 to 300 degrees. The crumb will finish cooking without burning the crust. In general, low sugar breads are baked at higher temperatures while high sugar breads and pastries are baked at lower oven temperatures, said Chef Jim.

The Christian Chefs International baking workshop concludes today. The intensive three-day seminar is being help at the Canby Grove Christian Center in Canby, Oregon. Activities continue this afternoon with a ServeSafe food safety class. The annual conference begins this evening with the keynote presentation by internationally known culinary and television personality Graham Kerr. The conference continues on Wednesday with workshops for chefs.

Chef Ira is the executive chef for the camp and conference center.

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