BAKING

TERMS
BATTER
- a pourable mixture of combined
ingredients such as flour, sugar, eggs
shortening, milk, etc.
BEAT
- To soften hard fats by
incorporating air into the mixture of dry
and wet ingredients, normally done with
a stand mixer.
BITE-SIZED - To cut or tear food into
small enough pieces to eat in one bite

BLEND - To thoroughly combine all

ingredients until very smooth and uniform.

BREAKING DOWN - over creaming of

ingredients, causing weakened products
which collapsed.
CARAMELIZE - To heat sugar until it
dissolves and turns into a golden syrup.

CHILL – to refrigerate until evenly cold.

CONSISTENCY (of batter) – fluidity of the

batter, closely related to viscosity. A batter of
low consistency is one which is quite fluid; one
of high consistency is stiff.
CRUMB
- refers to the interior of breads and
cakes as compared to the outer crust.

CREAM
- To beat together two or more
ingredients, such as butter and sugar, until
the mixture is smooth, creamy, uniform
consistency.
CRIMP- to use a fork to press the edges of
an unbaked piecrust against the rim of the
pie plate to seal in the filling and provide a
traditional decoration.

DECORATIING
- the art of putting fancy inscriptions or
design on cakes
CUT IN
- To mix a cold fat (such as butter)
with flour or dry ingredients by hand until
the mixture resembles coarse crumbs.
- This can be achieved by using a
pastry blender or two tableware knives.
DIP – To slowly, but briefly, lower food into a
melted mixture such as chocolate.
DROP – To place cookies by spoonful's onto a
cookie sheet.

DUST – To sprinkle a fine powder such as

icing sugar or cocoa on top of baked goods.
Normally done with a sifter.
FOLD/FOLD IN – To gently combine a light,
airy mixture( such as beaten egg whites) with a
heavier mixture.
GLAZE – To create a shiny surface on
top of baked goods.

GOLDEN BROWN – To visually test

for doneness of a light to medium
brown color on foods, such as cookies
and cakes.

GRADUALLY – the act o proceeding

by stages.
GREASING – application of
shortening to the inside of a pan with
a brush to prevent mixture from
adhering to the pan when baked.

GREASE AND FLOUR – Coat

baking pan with shortening before
lightly dusting with flour to prevent
food from sticking.
ICE/ICING – To cover a cake or
cookie with mixture, such as frosting.

KNEAD – To work dough by hand or

with a dough hook of an electric mixer,
into a smooth ball to develop the gluten
or structure of the dough.
LIGHT AND FIRM – the degree of
lightness and stability normally applied
to whipped eggs and creamed batters.

MELT – To apply heat to change a

food from a solid to a liquid, such as
butter or chocolate.
MIX – To use a whisk, spoon or fork to
combine two or more ingredients.

PREHEAT – To heat (an oven) before hand.

SCRAPE DOWN – To scrape the batter

from the sides of the kettle so that it may
blend with the batter uniformly.
SCALD – To heat cream or milk
almost to boiling.

SCORE – To make shallow cuts on

the surface of yeast bread to ensure
even rising and baking.

SIMMER – To heat a liquid until it

gently bubbles on the surface.
SIEVE – To strain dry or wet through
the holes of a strainer or sieve.

SIFT – To pass an ingredients, such as

powdered sugar, through a sieve or sifter
to makes smooth and separating course
particles in the ingredients like lumps.
SOFT PEAKS – To beat whipping cream or
egg whites until peaks curl over when beaters
are lifted out of the bowl.

SOGGY – presence of excess moisture

giving the product a very wet appearance.

STIFF PEAKS - To beat whipping cream or

egg whites until peaks stand up straight when
the beaters are lifted up out of the bowl.
SPREAD – To cover evenly.

SPRINKLE – To scatter lightly.

STEAMING – To cook on a rack above

boiling liquid in a tightly covered pan.

STIR – To use a spoon or whisk in a

circular motion to combine two or more
ingredients
WHIP
- To combine two or more
ingredients using a wire whisk
- To beat a liquid (such as cream)
briskly with a whisk to incorporate air
until soft or hard peaks form.
 BAKING
INGREDIENTS
1.FLOUR
– is the primary
ingredients in
baking.
- provides the
structure in baked
goods.
WHEAT FLOUR
-Is the most important ingredients in the
bakeshop.
- Wheat flour contains proteins that
interact with each other when mixed
with water, forming gluten.
-Is best for cakes, pastries and breads.
 Types of Flour
•Bread Flour
•All-Purpose Flour
•Cake Flour
 BREAD FLOUR
• Hard wheat flour or Strong flour.
• Contain 12-14% protein.
• Bread flour feels slightly coarse when
rubbed between the fingers
• Its color is creamy white.
 ALL-PURPOSE FLOUR
• Family flour or General flour.
• Referred to as pastry flour.
• Contain 10-12% protein.
• Feels smooth and fine like cake flour
and can also squeezed into a lump.
 CAKE FLOUR
• Soft flour
• Lower gluten content.
• Contain 7-8% protein.
• Feels very smooth and fine. It stays in
a lump when squeezed in the hand.
• Its color is pure white.
 OTHER TYPES OF FLOUR
• Straight flour – is flour made from
the entire endosperm.
• Patent flour – is milled from the
inner part of the endosperm, which
breaks into fine particles than the
part nearer the bran.
• Clear four – this flour comes from
the outer parts of the endosperm.
• High-gluten flour – flour that has
an especially high protein content is
sometimes used in hard-crusted
breads and in such specialty products
as pizza dough and bagels.
• Pastry Flour – is also a weak or
low-gluten flour, but it is slightly
stronger than cake flour.
 In addition to flours:
• CORNSTARCH – has especially
property that makes it valuable for
certain purposes.
• WAXY MAIZE AND OTHER MODIFIED
STARCHES – have valuable properties.
• INSTANT STARCHES – are precooked
or pregelatinized so they thicken cold
liquids w/out further cooking.
SUGAR
-Sweetening ingredients.
a. Granulated sugar or
refined sugar.
b. Confectionary sugar or
powdered sugar.
c. Brown Sugar
FATS/SHORTENING
1. Fats – in the form of solid
shortening, margarine or butter or the
liquid form of oil contribute tenderness,
moistness and a smooth mouth feel to
baked goods.
2. SHORTENING
-Is 100 percent fat and is solid at
room temperature.
-Made from vegetable oils, animal
fats or both.
-Use the word shortening to mean
any of a group of solid fats, usually
white and tasteless.
a. BUTTER
b. MARGARINE
c. REDUCED FAT SUBSTITUTES
d. OIL
 BUTTER
• Fresh butter consist of about 80% fat,
about 15% water and about 5% milk
solids.
• Butter is available salted and unsalted.
- Unsalted butter is more perishable,
but it has a fresher, sweeter taste and is
thus preferred in baking.
- Salted butter , the salt in the formula
may have to be reduced
 MARGARINE
• It contains 80-85% fat, 10-15%
moisture and about 5% salt, milk
solids and other components.
• Margarine is manufactured from
various hydrogenated animal and
vegetable fats, plus flavoring
ingredients, emulsifiers, coloring
agents and other ingredients.
 OILS
• Oils are liquid fats.
• They are not often used as
shortenings in baking because
they spread through a batter or
dough too thoroughly and shorten
too much.
 LARD
• Lard is the rendered fat of hogs.
Because of its plastic quality, it
was once highly valued for
making flaky pie crust.
EGGS
-Serve many functions in baked goods.
LIQUID
a.Water/Liquids
b.Milk
c.Juice
LEAVENING AGENT
1.Physical Leaveners
2.Biological Leaveners
- YEAST
3 . Chemical Leavening Agents
a. Baking Soda
b. Baking Powder
FLAVORING in BAKING
1.Salt
2.Flavor
3.Cocoa, chocolate and coffee
4.Seeds and spices, root crops,
fruits and other vegetables.
5. Alcohols
 SALT
• Salt plays a very important role in
baking.
Functions:
- Salt strengthens gluten structure and
makes it more stretchable. Thus it
improves the texture of breads.
- Salt inhibits yeast growth
THANK YOU!!!
GOD BLESS…