BAKING
→ dry heat method usually done in an oven or
heated stones or metals.
GENERAL METHODS
Moist Heat Method : requires liquid ( boiling,
steaming, frying, blanching )
Dry Heat Method : doesn’t require liquid ( sautéing,
baking, grilling, roasting )
HISTORY
→ in ancient history, the first evidence of baking
occurred when humans took wild grass grains,
soaked them in water and mixed everything
together mashing into a broth like paste.
→ the paste was cooked by pouring it onto a flat,
hot rock, resulting in a bread-like substance.
→ baking flourished – romans 300 b.c
→ they considered pastry cooking as a respected
occupation for the Romans also known as
‘pastillarium’
EVOLUTION OF OVENS
→ 8000 years ago
 during the time of the Swiss Lake Dwellers,
they cooked their breads on heated flat
stones.
→ 4000 years ago
 the Phoenicians baked their breads into a
clay pot.
→ 400 B.C
 the Egyptians made their bread into a
beehive oven : adobe.
→ 200 B.C
 Romans baked their breads with the use of
peel oven : thicker adobe
“pandesal” – salted bread
Convection Oven : distribute heat evenly
around the food, removing the blanket of
cooler air that surrounds food and allowing the
food to cook evenly in less time than the
conventional oven.
Conventional Oven : is an oven that uses
radiant heat through heating elements.
BAKING TERMS
Bake : cook with dry, radiant heat in an oven.
Batter : mixture of flour, eggs, dairy or other
ingredients that is liquid enough to poor.
Beat : stir together very rapidly in order to
incorporate air. this can be achieved with a
spoon, electric mixer or food processor.
Blend : stir ingredients together until well-mixed
Caramelize : heat a sugar substance until it
begins to turn brown.
Combine : stir together ingredients just until
mixed.
Cream : beat together sugar and butter until a
light, creamy texture and color has been
achieved. this method adds air to batter which
helps the leavening process. sometimes, eggs
are also added during the creaming step.
Cut-In : incorporating butter into flour just until
the fat is in small, granular pieces resembling
coarse sand. this is achieved by using two knives,
in a cross cutting motion, forks or a special party
cutter.
Drizzle : pour a thin stream of a liquid on top of
something.
Dust : coat the surface of something with a light
sprinkling of a dry substance.
Fold : gently combine two substances in effort
to not deflate.
: using a spatula, fold the bottom of the
bowl up and over the top. turn the bowl 90
degrees, fold again and repeat the process.
Glaze : coat with a thick, sugar based sauce.
Grease : coat the inside of a baking dish or pan
with a fatty substance to prevent sticking.
Knead : mixes dough as well as developing
gluten strands that gives strength to brad and
other baked goods.
Lukewarm : slightly warm or around 150 degrees
farenheit.
Proof : allowing bread dough or yeast to
activate.
Scald : heat to near boiling.
Score : cut lines or slits into something.
 Softened : a solid, high fat content substance
that has been brought to room temperature in
order to make it more pliable.
Soft Peaks : egg whites or cream that has been
whipped to the point at which a peak will stand
completely erect.
Stiff Peaks : egg whites or cream that has been
whipped to the point at which a peak will stand
completely erect.
Whip : stir briskly with a whisk to incorporate air.
BASIC INGREDIENTS
 Flour – main ingredient in baking
- powdery product obtained from milled
cereals foremost of which is wheat.
TYPES OF FLOUR
1. All Purpose Flour
- it is also known as general flour or
pastry flour. it has 10-11% protein
content. used as a substitute for
making breads, cakes and pastries.
2. Cake Flour
- also known as soft flour. 4-9% protein
content. has a velvety and smooth
texture. whiter than the two types.
holds shape when lumped together.
3. Bread Flour
- also known as strong or hard flour. 12-
14 protein content. bread flour has a
course texture. it feels gritty, sandy, dry
and granular.
Sugar : sweet, crystalline and soluble compound
that comes from the processing of sugar cane.
TYPES OF SUGAR
1. Brown Sugar
- comes from different shades of brown
depending on how well it has
processed.
2. White or Granular Sugar
3. Confectioner’s Sugar
- this sugar is the finest in texture
compared with brown or white sugar. it
contains 3% cornstarch which prevents
lumping.
LEAVENING AGENTS
→ substances that produce gas while mixing or
heating batter. when gas is produced, the product
increases its volume and becomes light and porous.
CHEMICAL
Baking Powder : chemical leavening agent that is
produced by mixing baking soda and acid salt.
starch is added to stabilize the mixture.
Baking Soda : chemical leavening agent, which is
also called sodium bicarbonate or bicarbonate of
soda.
→ when heated, carbon dioxide is released and a
residue of washing soda remains in the cake,
imparting a dark color and lending an unpleasant
taste. to counteract this, acid like lemon juice is
added.
BIOLOGICAL
Yeast : a microscopic unicellular plant cell. when
dry yeast is soaked in lukewarm water (40c or 105c)
and fed with sugar, it is activated.
→ it starts to bubble up, producing aircells or a
network of cellular compartment. these air cells are
produced by carbon dioxide.
SHORTENING / FATS
Butter : used in dough because it improves the taste
and flavour. it is a ripened cream of milk. 10% body
fat.
Lard : comes from the back or the sides of a hog.
while it is solid at room temperature, it is soft and
easy to handle when used in baking.
Margarine : fat emulsified with cultured milk. 80% fat,
16% water
Vegetable Oil : liquid fat is used in cakes and bread
Eggs : acts as a leavener and it gives color, flavor,
richness and nutritive value to breads and pastries.
PETIT FOUR
 French word which means ‘small oven’
 Fancy French dessert that is essentially a
mini pastry and go well with hot coffee or
chocolates or other beverages.
TYPES
Petit Four Glaces : most common type of petit four
that you will find within the United States. these
small pastries are made from sponge cake or
pound cake with layers of chocolate, fruit, or Single Crust Pie : a filled pie (also single crust or
buttercream in the center. bottom crust) has pastry lining the baking dish, and
the filling is placed on top of the pastry but left
Petit Four Sec : are created with cookies rather than open.
cake. it can also be created using butter or sugar
cookies. A filling is added between two cookies. Double Crust Pie : has the filling completely
enclosed in the pastry shell.
Petit Four Frais : this type is created with mini pastries,
the most common type of mini pastries are fruit tarts, KINDS OF TOP CRUST
cream puffs and éclairs.
1. Full Top Crust – has no holes in between ;
TOOLS fully covers the filling
2. Lattice Top – has spaces in between
1. oven 3. Streusel Crumbs – combination of lard,
2. hand mixer butter, shortening, etc.
3. dry measuring cups
4. liquid measuring cups KINDS OF PIE
5. measuring spoons
6. mixing bowls Flaky Crust : sometimes known as the pate brisee,
7. sifter takes its name from the final baked texture. it is best
8. wire whisk for pie top crust and lattice coverings and may be
9. wooden spoon used for pre baked shells that will be filled with a
10. rubber spatula cooled filling shortly before service.
11. rolling pin
12. parchment paper Mealy Dough : takes its name from its raw texture. it
13. baking pins is used whenever a soggy crust would be a
14. cookie cutters problem because it is sturdier and resists sogginess
better than flaky dough,
GUIDELINES
CHARACTERISTICS OF A GOOD PIE
1. Be familiar with the kinds of flour and their
specific uses - a good pastry should be light, flaky
- Cake flour : ideal for cakes and tender, which requires careful
- Bread flour : ideal for breads measurement and handling of
- APF : cookies & pastries ingredients during the making process.
2. The frequency and intensity of mixing flour
TARTS
with other ingredients differ from each
product. As a general rule, bread needs → similar to pie except it is made in a shallow
thorough reading for highly developed straight sided pan often with fluted edges. a tart
gluten. Cakes need just enough mixing for a can be almost any shape ; round, square,
well-blended batter while pastries require a rectangular and petal shape are the most common.
special technique in mixing such that some
amount of gluten is developed but the characteristic : cookie-like texture
dough retains its characteristics of flakiness
and tenderness.
3. Ingredients combined in a product react
differently at various temperatures. At higher
temperatures, sugar becomes soluble, fat
spreads faster and flour absorbs water
rapidly.
4. The rate at which boling temperature inside
the product is reached.

PIES

→ baked dish which is usually made of pastry

dough casing that covers or completely contains a
filing of various sweet/savory ingredients.

TYPES OF PIE : BASED ON THE CRUST