WHAT IS BREAD AND PASTRY?

Is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or
sweetened. ... The word "pastries" suggests many kinds of baked products made from
ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.

DIFFERENT TYPES OF BREAD

Bread is a staple food not just in the West, but in many countries around the world. No
doubt, the same bread recipe is not used everywhere. Each region has its own version of
preparation and cooking method, that gives it that unsurpassed quality that many bakers are
able to achieve. Normally wheat flour is used to make bread. However, different types of
flour are also used to make it. The most common types of flour used include rye, barley,
corn, oats, spiked millet, and sorghum. These are normally combined with wheat to make
different varieties of bread rolls.

1.Whole-Wheat Bread - This type of bread is also referred to as 'whole-wheat bread' or

'wholemeal bread'. The whole-wheat bread is made from wheat flour, where the flour has
about 100% extraction from the grain. More and more people are taking to this form of
bread, as people have become conscious about the health benefits.

2. White Bread - Normally all-purpose flour or bread flour is used to make white bread,
where it is known for its fine texture and compact grains, that make it easy to slice. It is used
in fast-food joints like Subway, and can be molded to any shape during the cooking process.

3. Multi-Grain Bread - Different flours are used to make this bread. Normally flours like
whole-wheat, all-purpose, and rye, are combined to make the bread. Whole grains may also
be added to the dough. Depending on the ingredients added to the bread, it is classified as
light or heavy bread.

4. Brown Bread - The most common method used to make this bread is by including wheat
germ along with barn, in the cooking process. Bran makes up 10% of the recipe. In some
parts, brown bread is similar to white bread, where caramel is added to the latter. Check for
a 100% whole-wheat bread that doesn't contain traces of other kinds of flour, if you're the
health-conscious sort. If it's a 100% whole-wheat bread, it is the sort of brown bread that is
worth buying, but sometimes other grains can be added to it that don't let it qualify as a
whole source of bread; check the packing's ingredient list to confirm any doubts.

5. Roti - It is famous kind of flat bread, that is popularly enjoyed in Asian countries like India.
It can be made from a host of different flours like wheat, spiked millet, sorghum, and all-
purpose. In some parts of India, cornbread is also made, using corn flour.
6. Rye Bread - This type of bread is said to have originated in Europe. It is said to be a kind of
wholemeal bread, which is made by either using only rye flour or a mixture of rye and wheat
flour. It is dark in color and has a strong flavor. One will come across rye bread in
Scandinavian countries, Germany, Russia, and Finland, to name a few

7. Sourdough Bread - It has a slight sour flavor, where its texture is dense when compared to
other varieties of bread. Flour and water are fermented before the bread is made. To leaven
the bread, a type of acid is added to the dough, usually baking soda or yeast.

8. Ezekiel Bread - To make Ezekiel bread, no flour is added to the dough. Normally sprouted
grains are used. Seeds and beans can also be added to the recipe. Uncooked grains and
beans are added, therefore, it is important that the grains are properly sprouted, before they
are used to make the bread. French breads like croissant, baguette, and boule bread, are
enjoyed all over the world, especially in France. The Italians too are known for memorable
recipes that produce focaccia, grissino, and piadina bread. For those of you who;d like to
make your own bread, check how to make bread at home, using simple ingredients that
produce delicious results.

DIFFERENT TYPES OF PASTRY

Making the right pastry for dishes is as important as the filling itself. Although most recipes
include the name of pastry that is recommended for the dish, it helps to have an idea of
which pastry suits what and how to make it.

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and sweet
pies, tarts and flans. There are several different ways of making shortcrust pastry. (See ‘How
to Make Perfect Shortcrust Pastry.’)

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the
layers of the pastry dough to give a flimsy, light and crisp finish. Regarded as the ultimate
professional pastry, this type is time-consuming but worth making. It is used for savoury pie
crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille
feuilles (small iced cakes that are filled with jam and cream.)

Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best
made in cool conditions and must be chilled during and after making, to prevent the fat
content from melting out under cooking conditions.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie
crusts and tarts and has the advantage of being easier to make than puff pastry, but is as
light as flaky pastry.

All three of these flaked pastries need similar care.

 Handle as little and as lightly as possible

 Fat and dough content should be of the same consistency and temperature

 Roll pastry evenly without stretching it or forcing out air

 Brush with beaten egg glaze before baking

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream
buns. Air lifts the pastry during cooking to treble in size...all those cream-filled delights.

Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is
made in very thin sheets and used as a casing for numerous delicate savoury and sweet
dishes. Made with high gluten content flour, filo is very difficult to make and needs careful
handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to
buy ready made filo pastry, but even that is not easy to use. It must be brushed with oil or
melted butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings,
wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This type is
similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly
puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted
dick and treacle pudding.Made with self-raising flour, shredded suet and for some lighter
recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is
very filling though!

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies (like the famous
Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp speciality. Plain flour,
salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded,
shaped and rested, can be used to line a hinged tin pie mould, or moulded over a large
floured jam jar. Once set, the dough is filled, covered, sealed and decorated before being
baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and
egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in
the mouth.

These are a few of the basic pastry types. Making pastry is not difficult and with attention to
a few important details like:

 correct fat to flour ratio-roughly half as much fat to flour

 add water carefully and slowly, preferably from the fridge

 handle pastry as little as possible

 avoid over-flouring the rolling pin and board

 always preheat the oven to the recommended temperature

 you will be making pies, puddings and parcels with confidence.

All three of these flaked pastries need similar care.

Handle as little and as lightly as possible

Fat and dough content should be of the same consistency and temperature

Roll pastry evenly without stretching it or forcing out air

Brush with beaten egg glaze before baking

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream
buns. Air lifts the pastry during cooking to treble in size...all those cream-filled delights.
Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is
made in very thin sheets and used as a casing for numerous delicate savoury and sweet
dishes. Made with high gluten content flour, filo is very difficult to make and needs careful
handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to
buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or
melted butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings,
wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This type is
similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly
puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted
dick and treacle pudding.Made with self-raising flour, shredded suet and for some lighter
recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is
very filling though!

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies (like the famous
Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp speciality. Plain flour,
salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded,
shaped and rested, can be used to line a hinged tin pie mould, or moulded over a large
floured jam jar. Once set, the dough is filled, covered, sealed and decorated before being
baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and
egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in
the mouth.

These are a few of the basic pastry types. Making pastry is not difficult and with attention to
a few important details like:

 correct fat to flour ratio-roughly half as much fat to flour

 add water carefully and slowly, preferably from the fridge

  handle pastry as little as possible

 avoid over-flouring the rolling pin and board

 always preheat the oven to the recommended temperature

 you will be making pies, puddings and parcels with confidence

DIFFERENT METHOD OF COOKING

In cooking, there are some basic methods of cooking that are used. These commonly used
basic cooking methods are divided into two general groups. The groups are: Dry heat cookery
methods and Moist heat cookery methods. The methods of cooking are divided into these
two groups because of the way food is cooked and the type of heat that is used. Let us have
a look at the Dry Heat cookery methods.

Dry heat Cookery Methods

In dry heat cooking methods, the food being cooked does not use water to cook the food.
The food is left dry and heat is applied to cook the food. Such methods of cooking are:
baking, steaming, grilling, and roasting. When heat is applied to the food, the food cooks in
its own juice or the water added to the food during its preparation evaporates during the
heating process and this cooks the food. Heat is applied directly to the food by way of
convection thus making the food to get cooked. The action or movement of air around the
food, cooks it. Let us now have a look at each of these cooking methods

Baking

In baking method of cooking, the food is cooked using convection heating. The food is put
into an enclosed area where heat is then applied and the movement of heat within the
confined space, acts on the food that make it get cooked.

Steaming

To steam food, water is added to a pot and then a stand is placed inside the pot. The water
level should be under the stand and not above it. There is no contact between the food and
the water that is added to the pot. Food is then placed on the stand and heat is applied. The
hot steam rising from the boiling water acts on the food and the food gets cooked. It is the
hot steam that cooks the food, as there is no contact between the food and the water inside
the pot. This method of cooking for vegetables is very good as the food does not lose its
flavour and much of the nutrients are not lost during the cooking.

Grilling

There are two methods of grilling that are used these days. One type of grilling is the one
that is commonly used by the people in the village. This is when food is cooked over hot
charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes
people improvise by using wire mesh and place it over the open fire to grill fish or
vegetables. The other method is using grills that are inbuilt in stoves. In this method, the
griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat
can be gas-generated or electric-generated depending on the type of stove used. The food is
again left to cook on the grill with the doors of the grill open. People who can afford to buy a
stove would use the grilling part to grill their food. What happens in this type of cooking is
the heat seals the outside part of the food and the juice inside the food cooks it. The flavour
of the food is not lost and much of the nutrients are not lost either. Food is frequently turned
over to prevent it from burning and to ensure that equal heating and cooking time is applied
to both sides of the food. By doing this, the food is cooked evenly and thoroughly.

Roasting

With roasting, direct heat is applied to the food. The heat seals the outside part of the food
and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy
food like fish, meat or chicken. When heat is applied to the outer covering of the food, it
seals it up thereby trapping all the juices inside the food. The action of direct heating, heats
up the juices inside the food, which then cooks the food. Again there is very little nutrient
lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even
heating applied to all parts of the food. This is so that heat is applied evenly to the food to
make it get cooked properly.

Moist Heat Cookery Methods

In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium
could be water, coconut cream or oil. These liquids are added to the food before heat is
applied to it or sometimes heat is applied to the liquid before the food is added into the
cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing,
shallow frying, deep frying, barbequing and basting. All these moist heat cooking methods
use liquid to cook the food in.
Boiling

This is the most common method of cooking and is also the simplest. With this method of
cooking, enough water is added to food and it is then cooked over the fire. The action of the
heated water makes the food to get cooked. The liquid is usually thrown away after the food
is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it
get cooked. During the heating process, the nutrients can get lost or destroyed and the
flavour can be reduced with this method of cooking. If you over cooked cabbage, all the
nutrients can get lost.

Stewing

In the process of cooking using the stewing method, food is cooked using a lot of liquid.
Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes
pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is
slightly thickened and stewed food is served in that manner. This method is also used when
preparing fruits that are going to be served as desserts. With this cooking method, every
food is cooked together at the same time in one pot. The flavour, colours, shapes and
textures of the different vegetables that are used, makes stewing a handy method of
cooking. The only disadvantage is that some of the vegetables might be overcooked and thus
the nutrient content becomes much less. It is therefore important that the vegetables that
take the longest to cook to be put into the pot first and the ones that need least cooking to
be put in last. In this way much of the nutrient contents of the food does not get lost.

Frying

When food is fried using oil or solid fat it is important that you observe some rules in
handling oil or fat. Simple rules to follow when frying: 1.Make sure there is enough oil or fat
put in the frying pan or a deep frying pan. 2.The food to be cooked must not have water
dripping from it. This is because when water comes into contact with hot oil or fat, you will
have the oil sizzling and spitting out of the pan, which could burn your skin if you are not
careful. 3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could
burn your skin. 4.The oil of fat should be heated to the right temperature before putting food
into the pan to be fried. If the food is put in when the oil or fat is not heated to the right
temperature, the food will soak up the oil and you will have food that is all oily or greasy. If
the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food
especially doughnuts will turn brown on the outside but the dough inside is uncooked. To
cook food using the frying method, there are two ways of doing it. There is the shallow frying
and the deep frying methods.
Shallow Frying

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat
is heated to the correct amount and the food is put into the heated oil. The food is turned
over a few minutes or is stirred around a couple of times before it is cooked and dished out.
If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or
paper napkin inside the tray to soak up any oil from the food before serving it.

Deep Frying

This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a
deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is
cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to
name a few, are cooked using the deep frying method.

Barbequing

The method of cooking food by barbequing is usually associated with fund raising activities,
parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food
is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is
cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is
used to cook the food. A sufficient amount of oil is heated up and food is added. The food is
then turned over a couple of times before it is dished out.

Basting

This method of cooking is usually associated with roasting. The juice or liquid that comes out
of the meat being cooked is spooned over the roast frequently while it is being roasted. The
outer part of the meat is moistened frequently during the cooking process with the juice that
is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to
make the meat sauce.

BAKING UTENSILS, TOOLS AND EQUIPMENT

Baking can be a lot of fun, but without the right equipment, it will only cause you a lot of
headaches. Just as a mechanic requires the proper tools for fixing a car, you’re going to need
the proper tools for your baked goods. If you’re just getting into the baking scene, check out
the list below, and make sure you have these tools in your kitchen. You’re going to need
them if you plan to make any kind of baked good.

You can take a class in baking bread to get you started. Don’t forget that the tools are only
half of the equation though. Without good ingredients, your baked goods won’t come out
well if your ingredients are low quality. Take a look at this article on baking ingredients so
your baked goods will really have that wow factor.

Measuring Tools

Spoons, cups, bowls. Measuring tools in a number of different materials and sizes, and it’s
important that you have a set. You’re going to need them to measure out your wet and dry
ingredients. It might cost you a pretty penny, but you should definitely purchase good quality
ones that will last you. Some great brands to consider are Cuisipro, King Arthur Flour, Anchor
Hocking, and Pyrex. Make sure you get a whole set of cups and spoons; you’re going to
regret it if you only purchase a quarter cup especially when you have to dump in three cups
of flour to make some bread. The same can go for spoons. Using a teaspoon to count out
three tablespoons can be a pain, especially if you end up losing track. Try out your new
measuring tools when you take a course in making gluten free bread.

Baking Pans

When putting your baked goods in the oven, you’re going to need a pan to place them in or
on. Stoneware is an excellent choice, but it does need to be preheated for best results.
Aluminum pans are another great choice. You’re going to want a number of different pans.
There are cookie sheets, brownie pans, circular pans, square pans, rectangle pans, and
specialty shapes. Don’t forget pie pans too.

Specialty pans are great for special occasions like weddings, birthdays, and so many other
parties. You can find pans in a number of different shapes from flowers to monkeys. Take a
look at your local craft store, and decide what specialty shapes you just can’t live without.
Those specialty pans will come in handy while taking a course on cake decorating for fun and
profit. Yes, you can make money selling your baked goods once you get good at them.

Parchment Paper

This particular baking tool has a number of different uses. You can line your pans to keep
your baked goodies from sticking, or you can lay them out on your counters to protect that
beautiful granite top from flour and sugar. It’s also a great way to store your baked goods so
they don’t dry out in your refrigerator. Parchment paper is grease-resistant and moisture-
resistant.

Wax Paper

Like parchment paper, wax paper can be used for lining baking pans or storing baked goods
so they don’t dry. The only difference between the two papers is really the fact that wax
paper has a thin wax coating on both sides, and parchment paper is really heavy paper. Wax
paper is moisture-proof and nonstick.

Oven Thermometer

If you’ve ever used an oven, you’re probably wondering what you would need this particular
tool for. After all, ovens have dials or buttons that you push, and they’re marked with the
temperature. Right? Well, the problem is that ovens tend to become faulty over time so it’s
best to check the temperature manually. This way you have the perfect temperature every
time you bake something. Oven temperature can make a big difference in baking so don’t
consider this tool optional.

Rubber Spatulas

Like parchment paper, this tool has different uses. You can use it to scrape bowls so every last
drop of batter ends up in the pan instead of down your sink. You can also use them to fold
your more delicate ingredients, and they’re great when wanting to stir things gently by hand.
Be sure to get them in a variety of sizes so you have one for whatever baking fiasco you
might run into.

Icing Spatula

If you’re planning to take a course in cake decorating, you’re going to want one of these.
However, an icing spatula is quite a versatile tool. In my household, we even use it for
buttering bread and slapping mayonnaise onto a sandwich. You can also use it for smoothing
out your batter in the pan so you end up with a flatter surface at the end (less wasted cake
when you go to level it). It’s also great for loosening your baked goods from the pan. Any
baker can tell you that even with oiling your pan, you’re going to have some slight sticking.
So, plan ahead with an icing spatula in your arsenal.

Whisk

Different shapes have different uses, which few people actually know. A balloon whisk is
great when you have to deal with lots of batter. You can also use it for folding sometimes too.
Narrower whisks are great for use in your pots and pans when making curds and pastry
creams on the stove top. You’re going to want wire whisks and silicone-coated whisks. The
silicone ones have the added bonus of scraping the sides of bowls like a rubber spatula.

Pastry Brush
Even if you haven’t baked before, you might have seen those smaller paint brushes in the
baking area and wondered what exactly they could be for. Brushes like those actually have a
lot of uses from brushing on BBQ sauces to applying glazes to baked goods. The traditional
style had natural or nylon bristles that shed and held onto flavors and colors.

This made it difficult to use the same brush for cooking and baking. Now, there are silicone
brushes that don’t hold onto colors and flavors, and they don’t shed. This means you can use
that pastry brush you used for a blueberry glaze the other day to give your Thanksgiving
turkey a nice rubdown in the oven.

Bench Scraper

This tool is especially versatile. You can use it to chop up nuts or cut dough when making
large batches. You can use it to scrape down your counters so you don’t end up with sticky
dough left behind. You can also use it to scoop up ingredients to dump into a bowl. Once you
have one, you’re going to wonder how you ever did without it.

Mixing Bowls

In my household, mixing bowls doubled as popcorn bowls. With the latest mixing bowls,
however, you would likely feel guilty using it for your popcorn because many of them come
with a spout to make pouring into the pan easier than ever before. You can even find some
that have measuring units on the side, which can come in handy when you’re making large
batches of items. You should have mixing bowls in a variety of sizes because many recipes
require you to mix dry and wet ingredients separately before combining them.

Mixers

If you would prefer to mix your baked goods by hand, I applaud you. Few people mix by hand
now because it can take more time and energy than most of us have now. However, if you
plan to make a lot of baked goods you probably want to consider purchasing an electric
mixer. There are two different kinds that you can purchase – the hand mixer or the stand-up
mixer.

The hand mixer is small allowing it to be easily stored away. You simply hold it by the handle,
put it into the bowl, and turn it on. Then you just carefully move it around without throwing
your batter everywhere. Most people nowadays prefer stand-up or table-top mixers.

Though bulkier than their handheld cousins, stand-up mixers make it easier to just set the
speed and let it do its thing. However, they are more difficult to store. More powerful stand
mixers often have special accessories for special projects like making bread. If you plan to
make a lot of bread, consider purchasing a pricier stand mixer with dough hooks. Otherwise,
you will be kneading that dough by hand.

Cookie Cutters

As the name obviously implies, these particular tools are designed for cutting out cookie
shapes. All you have to do is roll out some dough on the counter and press the shapes into
the flat dough. These are great for making themed cookies beyond the traditional chocolate
chip or sugar cookie. Plus, you can decorate them just like you would a specialty cake for
even more fun.

Rolling Pin

It would be impossible for you to flatten the dough of any of your baked goods without a
rolling pin. These come in handy when baking specialty-shaped cookies or creating pizza.
They come in a number of materials and sizes, and they also have different weights. If you’re
planning to make a lot of specialty cookies or pizzas, try to get a heavier pin because the
extra weight will help roll the dough out smoother with less effort on your part.

Pastry Blender

While it might sound like something you could make a smoothie with, it’s not. This tool is
designed with five or six U-shaped steel wires attached to a handle at both ends. These wires
run parallel to each other and are usually evenly-spaced. They’re used to cut butter into
recipes, distribute fat without melting it, or even just for preparing your dough.

Pastry Cutter

Just like a pizza cutter, this tool involves a straight-edge wheel that is used to cut dough into
strips. Though usually used to cut narrow strips for lattice-topped pies, you can use it to cut
dough into bread sticks or pizzas into squares. You could even use it to cut your cooked pizzas
– after you’re done using it for baking, of course.

Pastry Crimping Wheel

This particular wheel has a fluted design that’s used to cut dough to have a decorative edge.
This is usually used for pies, but you can use it to design fancy cookies or even biscuits. You
might even consider using it to decorate your calzones.
Baking Do’s and Don’ts
Baking at home requires more than just following a recipe. It also takes some basic
understanding of the baking process, tools, techniques and ingredients. Here are some
everyday do’s and don’ts you should always keep in mind when whipping up sweet treats!

Do Use Butter At Room Temperature

Let butter sit out until it reaches room temperature; it will produce smoother batter and a
fluffier dessert! It also makes creaming butter and sugar, which most recipes call for, much
easier if the butter is soft. Do this unless otherwise specified, for example when making a pie
or tart crust.

Don’t Skip Preheating

Always preheat the oven at least twenty minutes before baking. Time and temperature affect
the texture and flavor of your baked goods, and starting in a cold oven will result in an
uneven bake. No matter how much of a rush you’re in preheating the oven is essential!

Do Sift Flour

It’s important to sift with a sifter or sieve, to remove clumps and add airiness. If you’re
sifting flour, you can easily sift in any other ingredients (like salt or spices).

Don’t Forget To Test Your Cakes With Toothpicks

Inserting a toothpick into the center of your cakes will tell you if it’s done baking or not. It
should come out clean, with no streaks of batter, unless a recipe states otherwise.

Do Use Fresh Eggs

You’re always best off using the freshest eggs in baking. Eggs begin to break down as they
age, which means when whipped they won’t hold as much air as a fresher egg will.

Don’t Walk Away From Certain Items

It’s important to keep an eye on certain things as you bake. Always pay attention to caramel,
as it can burn in a matter of seconds. Creme anglaise is another delicate sauce that needs a
lot of attention; walk away and you may end up with scrambled eggs

HYGIENE AND SANITATION IN COOKING

Food Safety and Hygiene

The Four Cs

Many people think that when we suffer from sickness and tummy upset, it is the result of
germs picked up from outside the home. In fact, most germs are actually picked up in the
home and is a direct result of poor kitchen hygiene, with germs from raw foods (including
meat, poultry, eggs, fish and seafood, raw fruit and vegetables) being transferred to kitchen
surfaces or other foods whilst preparing meals, or food not being cooked properly.

Avoid germs in the home by following the four Cs of food safety: Cross-Contamination,
Cleaning, Cooking and Chilling.

The Four Cs of food hygiene

Cross contamination
One of the biggest causes of tummy upset is cross contamination. This is when germs on one
food are accidentally passed to other foods – usually from a person’s hands or kitchen
utensils. But these health risks can be easily prevented:

 Wash your hands with soap and clean water before touching food and immediately
after handling raw food (e.g. meat, eggs), handling bins, touching pets, or going to
the toilet.

 Clean and disinfect all surfaces immediately after preparing food

 Ideally, use different colour-coded chopping boards for raw and ready-to-eat foods

 Cover food or keep it in sealed containers to stop germs getting in

  Store and prepare raw food away from cooked and ready-to-eat foods

 Keep any pets or animals away from food preparation and eating areas

Cleaning
Decontaminate items in the right way at the right time to remove any germs and help stop
them spreading to food

 Make sure all utensils and equipment are spotlessly clean before use

 Regularly clean and disinfect things that people often touch, such as taps, cupboard
handles and switches

 Clean all food preparation surfaces with surface disinfectant spray or wipes
immediately after preparing food. For direct food contact surfaces, rinse thoroughly
with water after product has been used.

 Use paper towels or disposable cloths if possible and if you if you reuse cloths,
decontaminate them between each task

Cooking
Cook meat thoroughly to kill the germs that cause tummy upset. To check your meat is
cooked, insert a knife into the thickest part – there should be no sign of pink meat and any
juices should run clear. When reheating food, make sure it is steaming hot all the way
through, and never reheat food more than once.

Chilling
Keeping foods cool (0–5°C) or frozen slows the growth of bacteria. Always check the storage
instructions and ‘use by’ date on your food’s packaging. If you have any leftovers, cover and
store them in your fridge or freezer within two hours of cooking, making sure they have
completely cooled first. Separate them into smaller containers to speed up cooling if
necessary.
Basic steps and termenologies in baking

Mensuration and calculation

COMMON BAKING TECHNIQUES AND TERMINOLOGY

BATTER
Baking terminology demonstration: pouring batter into a pan

Definition of Batter: A batter is an unbaked mixture that is thin enough to pour or

scoop, but cannot be rolled out like a dough.

Baked Goods that are Made with Batters: Muffins, quick loaf breads, cakes,
cupcakes, brownies

Tips for Making a Batter: Take care not to over-mix batters or too much gluten will
develop, creating a tough baked good. Mix just until all of the ingredients are
incorporated

Caramelize
Definition of Caramelize: Caramelization refers to the change sugar goes through when it is
heated and allowed to brown. When sugar is heated, it becomes liquid and then begins
turning brown in color. This is called caramelization. Caramelization creates a more complex
flavor and also becomes much less sweet than pure sugar.

When it’s Used: Sugar is caramelized for making sugar decorations as well as for dessert
sauces and candies.

Tips for Caramelizing Sugar: Extra caution should be taken when caramelizing sugar due to
the extremely high temperatures.

CREAM
Baking terminology demonstration: creaming butter

Definition: When a baking recipe instructs you to “cream together” it is referring to when
solid fat (typically butter, but can also be shortening, margarine, or lard) is beaten together
with sugar. The process of beating the two together forms a web of air between the fat and
sugar which lightens and leavens baked goods.
When it’s Used: When making cookies, buttercream frosting, and butter based cakes. (Read
more about The Creaming Method for Cakes here)

Tips for Creaming: The fat needs to be at a cool room temperature (around 68-70 F) to be
properly creamed with the sugar. If it is too cold or too warm the mixture will separate and
will not hold the web of air. Creaming must be done with either a hand mixer or a stand
mixer.

CUT IN
Baking terminology demonstration: cutting in fat

Definition of Cutting In: Cutting in fat refers to when pieces of solid fat, typically butter,
shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to
coat the flour and the pieces of fat are very small. This process is typically done by working a
tool called a pastry cutter or pastry blender through the fat and flour.

When it’s Used: Fat is cut into flour when making baked goods that result in a very flaky final
product, such as for biscuits, scones, and pie crusts. The process of coating the flour in fat
protects the proteins from forming too much gluten. This process also disperses small pieces
of fat throughout the dough which will melt in the oven creating pockets of steam, aka
flakiness.

Tips for Cutting in Fat: What a recipe calls for fat to be cut into the flour, it is essential that
the fat is very cold. This will produce the most flakiness in the oven. (Read more in depth
about Cutting in fat here)

CRIMP
Baking terminology demonstration: crimping

Definition of Crimping: Crimping refers to folding the edges of a dough in a decorative way. It
also serves to seal two pieces of dough together to prevent filling from leaking.

When Crimping is Used: To finish the edges of pie crusts or tarts or when sealing a hand pie
or calzone

Tips for Crimping: If the dough is too sticky, dip your fingers in flour while crimping.

DOCK
Baking terminology demonstration: docking a pie crust

Definition of Docking: A pie or tart crust is docked, by pricking it all over with a fork, to allow
steam to exit while the crust is baking. This helps prevent the crust from puffing up and
shrinking.

When Docking is Used: Docking can be used instead of baking a crust with pie weights.
However, it is best used for pies and tarts that will not have a very liquidy filling.
Tips for Docking: Pick the crust all around the bottom as well as up the sides of the pan.

DOUGH
Baking terminology demonstration: dough

Definition of Dough: A dough is a thick unbaked mixture that can be rolled out or shaped by
hand. It is thicker than a batter and can be shaped.

Baked Goods Made with Doughs: Yeast breads, biscuits, scones, cookies, pie and tart crusts

EMULSION
Baking terminology demonstration: emulsion

Definition of Emulsion: An emulsion is a forced mixture of two ingredients that are normally
unmixable (for instance, water and fat). When fat and water are emulsified particles from the
two substances are suspended within each other instead of quickly separating.

When it’s Used: Many common baking ingredients are already emulsions. Milk and butter
are perfect examples of ingredients that are already emulsified. There are also many
instances in baking where it is important not to break these emulsions such as when adding
eggs into creamed butter. If the eggs are too cold it can cause the butter to break and the
eggs will not emulsify into the butter. An emulsion is also created when making ganache or
hollandaise sauce.

Tips for Creating Emulsions: It is important to slowly incorporate the two liquids together
when making an emulsion.

FERMENT
Baking terminology demonstration: fermentation

Definition of Ferment: In baking, fermentation refers to the process of yeast feeding on

sugars and starches present in yeast dough. As the yeast feeds, it produces ethanol and
carbon dioxide which makes the dough rise. This process is also what develops the distinctive
flavor of yeast breads.

When it’s Used in Baking: When making baked goods utilizing yeast.

Tips for Fermentation: Yeast likes warm temperatures and the temperature range most
favorable for fermentation is 68-81 F (20-27 C).

FOLD
Baking terminology demonstration: folding

Definition of Folding: Folding is a technique used to incorporate two mixtures together in a

very delicate way. This technique serves several functions: it reduces gluten development
and also prevents whipped egg whites or whipped cream from deflating when being mixed
into another component.

When it’s Used: Folding is used particularly when folding a meringue or whipped cream into
a batter or another ingredient.

How to Properly Execute Folding: When folding, a rubber spatula should be used. The
delicate mixture should be added into the heavier mixture. Add about 1/4th of the delicate
ingredient into the bowl and stir it in completely to lighten the batter. Then, add about 1/2 of
the rest of the delicate mixture and use the spatula to cut down through the two mixtures to
the bottom of the bowl, bringing the ingredients at the bottom of the bowl up. Turn the bowl
90 degrees and continue with this motion until the ingredients are incorporated.

GLUTEN
Baking terminology demonstration: gluten

Definition of Gluten: When the proteins found in wheat flour are hydrated they bond
together forming what is referred to as gluten. As the hydrated flour is worked more, the
gluten strands begin to align, becoming more and more elastic.

Why Gluten Development Matters: Gluten development is what holds traditional baked
goods together and creates the main structure. In tender baked goods, such as cakes and
flaky pastries, it is important to limit this process so that you don’t end up with a tough end
result. For chewy baked goods, such as a crusty bread, it is important to really develop the
gluten structure. (We will go more in depth about what gluten is and why it matters in baking
in the What is Gluten lesson)

Tips for Managing Gluten Development: Different varieties of flour contain varying levels of
protein content. Lower protein flours, such as cake flour, are more desirable for delicate
baked goods, while higher protein flours, such as bread flour, are more desirable for chewy
baked goods. (We will review all of the different flours and their best uses in the Function of
Flour in Baking lesson)

KNEAD
Baking terminology demonstration: kneading

Definition of Kneading: Kneading is the process where dough made with wheat flour is
worked together. As the dough is kneaded, the gluten strands align and stretch, building
strength and elasticity in the dough.

When Kneading is Used: This process is most commonly used when making yeast bread.

Tips for Kneading: Kneading can be done by hand or with a dough hook on a stand mixer.

LEAVEN, LEAVENING
Definition of Leavening: In baking the word leaven refers to the process of a baked good
rising.

Types of Leavening: There are three categories of leaveners: Chemical leavener (baking soda
and baking powder), Natural leaveners (wild yeast and commercial yeast), and Forced
leavener (when air is used in combination with an ingredient to rise a baked good). (We will
go in more in depth about leaveners in the How Leaveners Work lesson)

PEAKS (SOFT, MEDIUM, & STIFF)

What are Soft, Medium, and Stiff Peaks?: In baking, peaks refer to the stiffness of whipped
cream or whipped egg whites. As cream or egg whites are whipped, more air is incorporated
and the mixture becomes thicker. Soft peaks barely hold their shape. Medium peaks hold
shape but the peaks curl at the tip. Stiff peaks stand straight up and do not curl over.

When Peaks Matter in Baking: When whipping egg whites or cream.

Tips for Whipping Cream and Egg Whites: Cream needs to be cold in order to hold a web of
air and thicken while egg whites whip up much quicker when they are at room temperature
or slightly warm.

PROOF
Baking terminology demonstration: proofing

Definition of Proofing: Proofing refers to the final rise a yeast dough goes through before it is
baked. Sometimes the word proof is used interchangeably with the word fermentation
because it is a continuation of the fermentation process. (Read more about the Basic Process
of Making Yeast Bread here)

When Proofing is Used: What making a yeast bread or pastry.

Tips for Proofing: When proofing a yeast bread, find a warm spot in your kitchen. Next to a
preheating oven can be the perfect spot.

SCORE
Baking terminology demonstration: scoring

Definition of Scoring: Scoring refers to shallow cuts made on unbaked dough. Scoring is used
to control where bread dough will split as well as to release steam out of filled pastries. It
can also be decorative.

When Scoring is Used: In bread making and some filled pastries like double crust pies or
hand pies.
Tips for Scoring: When scoring bread dough or pastries, a very sharp knife or bread lame is
the best tool. This will allow you to cut the dough in clean lines and not tear it.

SIFT
Baking terminology demonstration: sifting

Definition of Sifting: Sifting is a process of forcing flour and other dry ingredients through a
fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients.

When Sifting is Used: Sifted flour is much lighter and incorporates into batter and dough
more easily. Flour and other dry ingredients should be sifted when making light and tender
baked goods such as cakes and delicate pastries. Ingredients that tend to clump, like
powdered sugar and cocoa powder, should also be sifted.

Tips for Sifting: Ingredients should always be sifted after it is measured unless otherwise
specified by a recipe. After dry ingredients are sifted together, use a whisk to thoroughly
combine them.

SOFTENED
Baking terminology demonstration: softened butter

Definition of Softened: When a recipe calls for butter to be “softened” the butter should be
at a cool room temperature, somewhere between 68-72 F (20-22 C).

When Softened Butter is Used: Softened butter is used when it will be creamed with sugar in
a recipe. The butter needs to be softened so that it will hold a web of air after being beaten
with the sugar.

Tips for Softening Butter: Butter can easily be softened by being left to sit out at room
temperature for 30-45 minutes. Butter will soften more quickly if it is cut up into small
pieces.