1. Section Two
Unit 4
Sweetening Agents, Fat and
Oil, and Eggs
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

2. Objectives
 Discuss the different types of sugars and
their functions
 Identify the different levels of sweetness in
sugars
 Describe the carmelization of sugars
 Identify the baking properties of fats and oils
in baked goods
 Select the best fat or oil for a recipe
 Describe how to purchase, store, and use
eggs in baked goods
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

3. Terms to Know
 Carmelization – A browning of sugar when
the surface temperature of baked goods
reaches 300°F (150°C).
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

4. Terms to Know
 Crystallization – When sucrose returns to it’s
crystallized state.
 Emulsification – The suspension of a liquid
and fat crated by agitation, temperature or
the addition of an acid while agitating.
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

5. Terms to Know
Fructose – A natural invert sugar that is found in
honey and fruit.
Glucose – A simple sugar made by action of
acid on starch.
Lactose – Sugar found in cow’s milk and milk
powder.
Maltose – A simple sugar obtained from
fermented barley and is used as a yeast food
in dough.
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

6. Granulated/Powdered Sugars
 Most sugars are processed from sugar cane
and sugar beets
 Sugar has been important in history
 Granulated sugar crystal sizes:
 Standard
 Extra fine
 Powdered sugar:
 Mixed with 3% cornstarch
 Sifted into 4X, 6X, or 10X
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

7. Granulated/Powdered Sugars
(continued)
 Brown sugar
 Made by spraying molasses onto granulated
sugar
 Light and dark varieties
 Other granulated sugars:
 Turbinado sugar
 Muscovado sugar
 Baker’s special sugar
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

8. Sugar Substitutes
 Saccharin
 Aspartame
 Acesulfame potassium
 Sucralose
 Various blends
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

9. Other Sweetening Agents
 Molasses
 Unsulphured
 Sulphured
 Blackstrap
 Maple sugar
 Honey
 Lactose (milk sugar)
 Maltose
 Corn syrup
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved

10. Relative Sweetness
Types of Sugar Relative Sweetness
Sugar (cane or beet) 100
Invert sugar 130
Corn syrup 60
Lactose 15
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

11. Fats and Oils
 Essential nutrients in both human and animal
diets
 Important properties:
 Most concentrated source of energy of any
foodstuff
 Better heat transfer
than water
 Enhance browning in
baked goods
 Retain moisture through
emulsification
 Enhance flavor
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

12. Fats and Oils (continued)
 Animal origin:  Vegetable origin:
 Lard  Cottonseed oil
 Tallow  Soybean oil
 Butter  Corn oil
 Palm oil
 Sunflower oil
 Sesame oil
 Peanut oil
 Olive oil
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

13. Fats and Oils (continued)
 Hydrogenated oils (solidified oils):
 Frying shortening
 Pastry shortening
 Cake and icing shortening
 Margarine
 Properties of fats and oils
 Emulsification
 Shortening
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

14. Eggs
 Important properties:
 Leaven
 Emulsify
 Build structure
 Tenderize
 Add moisture
 Impart flavor/color
 Must be kept refrigerated
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

15. Eggs (continued)
 Frozen egg products:
 Whole eggs
 Egg whites
 Egg yolks
 Powdered egg products
 Whole eggs
 Egg whites
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

16. Summary
 Sugars are naturally occurring sweeteners in all fruits and
vegetables
 Sugars not only add taste, but help to retain moisture in
baked goods (increasing shelf life)
 Other sweeteners include molasses, maple sugar, honey,
lactose (milk sugar), maltose, and corn syrup
 Fats and oils are essential nutrients in our diets,
providing a significant energy source
 Fats and oils can emulsify and provide shortening of
baked goods
 Eggs contain both protein and fats, which can be used to
leaven, emulsify, build structure, tenderize, add moisture,
and impart flavor/color
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

17. Exercises
 Review of different types of granulated sugars
 Carmelization of sugar
 Sugars ability to retain moisture
 Review of different types of sugar substitutes
 Review of other sweeteners
 Carmelization of lactose
 Review of different types of fats and oils
 Emulsification
 Review of different types of egg products
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1

18. Equipment Needed
 Ingredients
 Pans/bowls (as needed)
 Whips
American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved 1