BPP Module 2

Downloaded from www.shsph.blogspot.
com
Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Unit of Competency: Preparing Ingredients Tools, Utensils, and

Equipment for Baked Products
Module Title: Preparing Ingredients Tools,
Module No.: 2 Utensils, and Equipment for Baked
Products
0
Downloaded from www.shsph.blogspot.com
TABLE OF CONTENTS
Module Title: Preparing Ingredients Tools, Utensils
and Equipment for Baked Products Page
What is the module about?…………………………………………………………….……1

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Lesson 1 – Preparing Ingredients Tools, Utensils
and Equipment for Baked Products……………………………………5

What is the lesson about?.................................................................................5
What will you learn? ………………………………………………………………………….5
Let us study……………………………………………………………………………………..5
Let us remember …………………………………………………………………….………21
How much have you learned?..........................................................................21
Let us apply what you have learned ………………………………………………….…21
References…………………………………………………………………………….……….21
Post Test………………………………………………………………………………………..22
Key to Corrections……………………………………………………………..…………….25
4-m-2
Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Unit of Competency: Preparing Ingredients Tools, Utensils, and

Equipment for Baked Products
Module Title: Preparing Ingredients Tools,
Module No.: 2 Utensils, and Equipment for Baked
Products
0
WHAT IS THE MODULE ABOUT?
The module deals with the knowledge, skills and attitudes required
in preparing ingredients, tools, utensils, and equipment for baked products.
It also focus on methods and techniques in preparing and producing
different kinds of baked products.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:

1. prepare baking ingredients, tools, utensils, and equipment; and
2. methods and techniques in preparing ingredient, tools and utensils
for baked products.
WHAT DO YOU ALREADY KNOW?
Let us find out how much you already know on preparing ingredients, tools,
utensils, and equipment for baked products.
Pre-test
DIRECTION: Read and understand the questions below. Choose the letter of
the correct answer and write it on your answer sheet.
1. What is the method of cooking food by means of dry heat?

a. braising
b. baking
c. cooking
d. purchasing
2. Where can we store baking flour appropriately?

a. freezer
b. dry and well-ventilated room
c. cool
d. stock room
3. Which of the following is flour mixture thick enough to pour?

a. dough
b. soft custard
c. cream soup
d. batter
1
4. Cream of tartar is used to stabilize beaten egg whites. What is the
best substitute to use if this is not available?
a. iodized salt
b. lemon juice
c. vanilla
d. nutmeg
5. Which of the following is a thick and stiff mixture?

a. batter
b. muffin batter
c. cookie batter
d. dough
6. What is the process of rubbing in shortening with the flour

to incorporate air?
a. creaming
b. kneading
c. sifting
d. melting
7. What is the process of separating coarse particles of the flour from

the fine particles?
a. creaming
b. kneading
c. sifting
d. melting
8. What is the process applied to bread dough to develop gluten?

a. creaming
b. kneading
c. sifting
d. melting
9. Which of the following mixing techniques is applied when

ingredients are combined to beaten egg whites?
a. cut and fold
b. kneading
c. creaming
d. cut-in
10. Which of the following ingredients is added to make a baked

product to make a baked product and double size?
a. cream of tartar
b. leavening agent
c. sugar
d. spices
2
11. What is the tool used in measuring small amount of dry
ingredients?
a. measuring cups
b. measuring spoons
c. weighing scale
d. liquid measuring cups
12. Which tool is used in sifting dry ingredients?

a. mixing bowl
b. sifter
c. measuring cup
d. knife
13. Which of the following is used to flatten dough?

a. spatula
b. rolling pin
c. rectangular pan
d. ladle
14. Which of the following is used in scraping butter and creamy food
items?
a. knife
b. spoon
c. rubber scraper
d. spatula
15. Which of the following has nesting pot with single, long handle
and bottom is filled with water?
a. steamer
b. bain marie
c. colander
d. strainer
16. Which of the following utensils is used to whip, beat and blend?
a. mixer
b. whips
c. pastry bag
d. none of the above
17. Which of the following is used to pipe whipped cream, pureed

foods and various toppings?
a. pastry bag
b. ladle
c. spoon
d. spatula
3
18. Which of the following is a valuable tool for cutting a variety of
pastry and dough?
a. knife
b. spatula
c. rolling pin
d. dough cutter
19. Which of the following tools is used to scrape the surface of food?
a. rasp
b. knife
c. fork
d. spatula
20. Which of the following tool is used to fold in batters and scrape
out the contents of pans, bowls and container clearly?
a. spoon
b. knife
c. spatula
4
LESSON 1
PREPARING INGREDIENTS, TOOLS, UTENSILS, AND EQUIPMENT

FOR BAKED PRODUCTS
WHAT IS THE LESSON ABOUT?
The lesson deals with the preparation of baking ingredients, tools,

utensils and equipment for the production of baked products based on
standard recipes. In includes the proper use of equipment and utensils and
accurate measurement of ingredients.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:

1. familiarize oneself on baking terminologies;
2. identify and explain the uses of the different baking tools,
equipment and accessories;
3. identify ingredients substitute;
4. measure ingredients using correct techniques and required tools;
and
5. observe sanitary practices.
LET US STUDY
Baking – is the process of cooking by indirect heat or dry heat in a

confined space as in a heated oven with the use of gas, electricity, wood,
charcoal, or oil at temperature from 250°F-450°F.
Baking can be the most fascinating experience for any person,

especially if the finished product looks good, smells good and tastes good. A
major part of success in baking depends upon the kind and quality of
ingredients used. Good quality ingredients result in good-quality baked
products.
Bread is said to be the first food created by humans. People all over
the world have been baking bread for thousands of years. Early bread was
flat, heavy and dry unlike the bread that most of us are familiar with today.
Cakes and other kinds of sweet baked foods were also among the products
5
of our forebears. Evidence of this was mentioned in the Bible. Some have
even been found in Ancient Egyptian tombs.
Nowadays, bakers offer such a variety of bread and cake that one
finds it hard to choose the kind to buy. Commercial bakeshops are found in
almost every neighborhood.
Baking is not only an enjoyable activity. it can also be an easy task,
provided one must have a basic knowledge of the baking tools to use, the
correct kind and amount of ingredients, and standard recipe.
BAKING TERMS
There are different terms that will help you understand the baking process
and appreciate it as an art and science too.
Bain Marie - (French) (bahn mah-REE) - (1) A hot water bath that is used to
keep food warm on the top of a stove. It is also used to cook custards and
baked eggs in the oven without curdling or cracking and also used to hold
sauces and to clarify butter. (2) The term is also used for a cooking utensil
which is a fairly large pan (or tray) which is partly filled with water. The food
to be cooked is placed in another container so that the food is not cooked
too quickly or harshly. chocolate or bake a custard such as cheesecake.
Bake – to cook by dry heat in the oven or enclosed space.
Baker's Percentage Method - Recipe formulas for food service or when

making large quantities are expressed in percentages for more accuracy.
Then the formula is converted to pounds and ounces.
Batter – any mixture of flour, liquid, and other ingredients that is thick
enough to hold its shape when dropped from spoon or rolled out.
Beat - To mix rapidly, smoothing the ingredients and adding air, using a
wire whisk, electric hand mixer or stand mixer.
Choux Pastry - (shoo) - derives from the French work "chou" which means
"cabbage." It was used to describe layered pastry, as the layers were thought
to resemble the leaves of cabbage. It is a kind of pastry made from smooth
dough consisting of flour, water, salt, butter, eggs, and sometimes sugar.
This pastry is used for cream puffs, éclairs, beignets, and other dishes
requiring a puff pastry.
Cream – to rub, mash, or work shortening against the side of the bowl with
back of the spoon until it is smooth and creamy.
6
Cream of Tartar - Common name for potassium bitartrate, a by-product of
wine-making. It is a major ingredient in baking powder and is used to
stabilize beaten egg whites.
Custard - is a combination of eggs and milk which may be sweetened or

unsweetened, cooked in a double boiler (as soft custard), or baked (which
gives it a jelly-like consistency). Custards require slow cooking and gentle
heat in order to prevent separation (curdling).
Cut and fold - a combination of two motions - to cut vertically through

mixture and to turn over by sliding tool across bottom of mixing bowl at
each turn. Proper folding prevents loss of air.
Cut In – to combine shortening and flour mixture until particles are

pea size enough to be used when making biscuits or pastry,
using a blender or two forks.
Whip – to beat rapidly with beater or mixer to incorporate air and

increase volume. Egg white, cream, and gelatin mixtures are
often whipped.
Fold – to combine delicate ingredients such as beaten egg white or

whipped cream with other mixture without losing air that has
been beaten in.
Sift – to pass dry ingredients through a sifter.
Grease – rub a pan or griddle with a thin layer of shortening or oil to

prevent sticking.
Dough – any mixture of flour, liquid, and other ingredients that is thick
enough to hold its shape and desired thickness
Knead – to work stiff dough by pushing with the heel of the hand,
folding it over until the dough becomes smooth and elastic.
Dredge – to sprinkle or coat with flour.
Puree – a thick mixture made from a pureed vegetable base.
Roux – a cooked mixture of flour and butter.
Stir – to mix food materials in a circular motion to blend thoroughly.
7
Confectioner’s sugar – also called icing or powdered sugar. It is
granulated that has been pulverized.
Fold – to combine by using two motions, cutting vertically through

the mixture turning over by sliding the spoon across the
bottom of a mixing bowl with each turn.
Milk bread – a white wheat bread in which either all of the liquid is
milk or it contains not less than 8.8 parts (by weight) of
milk solids for each 100 parts of flour (by weight)
8
9
KITCHEN AND BAKING UTENSILS
10
11
BAKING EQUIPMENT
12
BASIC INGREDIENTS USED IN BAKING
 Flour
Baking flour contributes body and structure, texture

and flavor to baked goods.
 Sugar
Sugar is used as sweetener, for tenderness, texture,

color and acts as a preservative.
 Egg
Eggs provide leavening; add color, texture, flavor,

and richness to the batter. They are very important
in helping to bind all the other ingredients together.
Beaten eggs are leavening agent as they incorporate
air into the batter, which will expand in the oven
and cause the cake to rise.
 Butter, margarine, or other shortening
Fats used in baking to tenderize the product by

shortening gluten strands.
13
LEAVENING AGENTS
 Baking powder and baking soda
Both baking powder and baking soda are chemical

leavening agents that cause batter to rise when baked.
The leavener enlarges the bubbles which are already
present in the batter produced through creaming of
ingredients.
 Yeast
Baker`s yeasts, like baking powder and baking
soda, is used to leavened baked goods. The
difference between these two leaveners is that
baking powder/soda reacts chemically to
produce the carbon dioxide that makes the
baked goods rise. Yeast, on the other hand, is a
living organism and the carbon dioxide it
produces is the result of the yeasts feeding on
the dough.
The two forms of baker`s yeast are;
compressed/fresh yeast and dehydrated
granules/dry yeast.
 Liquid – necessary for hydrating flour proteins;

such as milk, juices and coconut milk.
 Salt improves the flavor of yeast breads and

retards yeast activity.
14
How to Measure Ingredients
The accurate measurement of ingredients is important to assure good

results. There is a particular measuring cup and spoon for dry and liquid
ingredients.
Measuring Dry Ingredients
Sift flour and other dry ingredients

before measuring them. Fill the cup or spoon
until full. Do not shake or tap the cup. Level
off the cup of flour with a spatula.
Since most recipes call for packed
brown sugar, press it firmly into the cup.
Measuring Shortening, Butter, and

Mayonnaise
Pack the shortening into the cup so

that all air spaces are pressed out. Level off
the cup with a spatula.
Measuring Liquids
Use measuring cups for liquids. Always check the measurement at eye
level. When measuring a thick liquid lightly grease the measuring cups.
15
Baking Ingredient Substitutions and Recommended Amounts
Sometimes you may find it necessary to substitute one ingredient for

another in a recipe. But using a different ingredient may change both the
taste and texture of your baking, so it is a good idea before substituting to
understand the role that ingredient plays in the recipe. Use this table as a
guideline only.
INGREDIENT AMOUNT SUBSTITUTION
Baking Powder, double-acting 1 teaspoon 1/4 teaspoon baking soda plus

1/2 teaspoon cream of tartar
(Rule of Thumb: 1 teaspoon for plus 1/4 teaspoon cornstarch
every 1 cup of flour)
1 1/2 teaspoons single-action
baking powder
1/4 teaspoon baking soda plus

1/2 cup (120 ml) buttermilk,
sour milk or yogurt to replace
1/2 cup (120 ml) non-acidic
liquid
Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting
baking powder
1/4 teaspoon baking soda plus

1/2 teaspoon cream of tartar
plus 1/4 teaspoon cornstarch
Baking Soda (Sodium Bicarbonate) 1/2 teaspoon 2 teaspoons double-acting
baking powder (must replace the
(Rule of Thumb: 1/4 teaspoon for acidic liquid in recipe with non-
every 1 cup of flour) acidic liquid)
1/2 teaspoon potassium

bicarbonate
Cocoa Powder, Dutch-Processed 3 tablespoons (20 3 tablespoons (20 grams) natural
grams) unsweetened cocoa powder plus
1/8 teaspoon baking soda
1 ounce (30 grams) unsweetened

chocolate plus 1/8 teaspoon
baking soda (reduce fat in recipe
by 1 tablespoon)
3 tablespoons (20 grams) carob

powder
Cocoa Powder, Natural 3 tablespoons (20 3 tablespoons (20 grams) Dutch-
Unsweetened grams) processed cocoa plus 1/8
teaspoon cream of tartar, lemon
juice or white vinegar
16
1 ounce (30 grams) unsweetened

chocolate (reduce fat in recipe by
1 tablespoon)
3 tablespoons (20 grams) carob

powder
Coconut milk, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut
milk (not low fat)
3 tablespoons canned cream of

coconut plus enough hot water
or milk to equal 1 cup (240 ml)
1/4 cup (60 ml) coconut cream

powder plus 1 cup (240 ml) hot
water or milk
Coconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut
cream
1 cup (240 ml) top layer of

canned coconut milk (not low fat)
(do not shake or stir can before
skimming)
1 cup (240 ml) heavy whipping

cream (35% butterfat) plus 1/2
cup coconut cream powder
Coffee, strong brewed 1/4 cup (60 ml) 2 tablespoons (10 grams) instant
espresso powder dissolved in 3
tablespoons hot water
Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn
syrup plus 1/4 cup (60 ml) light
molasses
Corn Syrup, Light 1 cup (240 ml) 1 cup (240 ml) dark corn syrup
1 cup(240 ml) treacle
1 cup (240 ml) liquid glucose
1 cup (240 ml) honey
1 cup (200 grams) granulated

white sugar (increase the liquid
in the recipe by 1/4 cup (60 ml))
Cornstarch or Corn flour (for 1 tablespoon (15 2 tablespoons (25 grams) all
thickening) grams) purpose flour
1 tablespoon (15 grams) potato

starch or rice starch or flour
17
1 tablespoon (15 grams)
arrowroot
2 tablespoons (25 grams) quick-

cooking (instant) tapioca
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or
lemon juice
Cream, Sour 1 cup (225 1 cup (225 grams) plain yogurt
grams) (8 ounces)
3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3
cup (75 grams) melted butter
1 cup (225 grams) cr?e

fra?/font>che
1 tablespoon lemon juice or

vinegar plus enough whole milk
to fill 1 cup (240 ml) (let stand 5-
10 minutes)
Fats, Unsalted Butter 1/2 cup (113 1/2 cup (113 grams) salted
grams) butter (decrease the salt in
recipe by 1/4 teaspoon)
1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid

vegetable shortening or lard
Fats, Lard 1/2 cup (113 1/2 cup (113 grams) solid
grams) vegetable shortening
1/2 cup (113 grams) plus 1

tablespoon (14 grams) unsalted
butter
Fats, Margarine 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter
1/2 cup (113 grams) solid

vegetable shortening
Fats, Solid Vegetable Shortening 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter
1/2 cup(113 grams) lard
1/2 cup (113 grams) margarine
Flour, All Purpose 1 cup (140 1 cup (110 grams) plus 2

grams) tablespoons (20 grams) sifted
cake flour
1 cup (140 grams) self-rising
18
flour (omit baking powder and
salt from recipe)
7/8 cup (130 grams) rice flour

(starch) (do not replace all of the
flour with the rice flour)
1/2 cup (65 grams) white cake

flour plus 1/2 cup (75 grams)
whole wheat flour
FLOUR, Bread 1 cup (160 1 cup (140 grams) all purpose
grams) flour
FLOUR, Cake 1 cup (130 3/4 cup (105 grams) all purpose
grams) flour plus 2 tablespoons (30
grams) cornstarch
FLOUR, Pastry 2 cups (270 1 1/3 cup (185 grams) all
grams) purpose flour plus 2/3 cup (85
grams) cake flour
FLOUR, Rice 1 cup (150 Equal amounts of cake or pastry
grams) flour
FLOUR, Self-Rising 1 cup (140 1 cup (140 grams) similar grade
grams) (all purpose) flour plus 1 1/2
teaspoons baking powder plus
1/4 teaspoon salt
FLOUR, Whole Wheat 1 cup (150 7/8 cup (120 grams) all purpose
grams) flour plus 2 tablespoon (6 grams)
wheat germ
1 cup graham flour

YEAST, active dry 1 envelope (1/4 1 scant (7 grams) tablespoon
ounce) (7 grams) active dry yeast
1 cake (3/5 ounce) fresh

compressed yeast
1 tablespoon (7 grams) fast-

rising active yeast
YEAST, compressed 1 cake (3/5 1 (1/4 ounce) envelope (7 grams)
ounce) active dry yeast
1 scant tablespoon (7 grams)

active dry yeast
19
Ten Baking Safety Checks
 wash hands for 20 seconds (before starting, when returning to food)

with warm water and soap all over hands and wrists, rinse well, and
dry with a clean towel.
 Clean dishtowels. Change daily.
 Work surface and sink cleaned before, after, and as needed (sanitize
with 1 teaspoon bleach added to 1 quart water).
 Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg
drips cleaned up immediately).
 Hair tied or held back.
 Raw dough or batter is not to be eaten. Dough or batter should be
covered and refrigerated if not baked right away.
 Oven rack is placed where it is needed before preheating the oven. An
oven thermometer should hang inside.
 Two clean, dry oven mitts or pads available by the oven.
 Counter space and cooling rack ready for hot baked good when it is
removed from the oven. Make sure there is a clear traffic path to it.
 Clean containers or new plastic bags should be used for storing baked
products.
20
LET US REMEMBER
Baking is a lot of fun if one will be familiar on different terms, tools,

and utensils used in baking.
HOW MUCH HAVE YOU LEARNED?
1. Demonstrate correct measuring techniques of dry ingredients,

liquid ingredients and small quantities of ingredients.
LET US APPLY WHAT YOU HAVE LEARNED
Materials:
 Index card, ballpen, scoring rubrics for bread, recipe books,
baking manual, modules, hand-outs and references.
Baking Ingredients
Baking Tools, Utensils, and Equipment
REFERENCES
 Brochures
 Manuals
 Charts
 Recipe book
 Pictures
 http://search .www.yahoo.com
 www.themayakitchen.com
21
Post-Test
DIRECTION: Read and understand the questions below. Choose the letter of
the correct answer and write it on your answer sheet.
1. What is the method of cooking food by means of dry heat?

a. braising
b. baking
c. cooking
d. purchasing
2. Baking flour can be stored in a____________.

a. freezer
b. dry and well-ventilated room
c. cool
d. stock room
3. Which of the following is a flour mixture thick enough to pour?

a. dough
b. soft custard
c. cream soup
d. batter
4. Cream of tartar is used to stabilize beaten egg whites. What is the best
substitute to use if this is not available?
a. iodized salt
b. baking
c. vanilla
d. nutmeg
5. Which of the following is a thick and stiff mixture?

a. batter
b. muffin batter
c. cookie batter
d. dough
6. What process refers to rubbing in shortening with the

flour to incorporate air?
a. creaming
b. kneading
c. sifting
d. melting
22
7. What is the process of separating coarse particles of the flour to finer

particles?
a. creaming
b. kneading
c. sifting
d. melting
8. What processing is applied to bread dough to develop gluten?

a. creaming
b. kneading
c. sifting
d. melting
9. Which of the following mixing techniques is applied when ingredients are

combined to beaten egg whites?
a. cut and fold
b. kneading
c. creaming
d. cut-in
10. Which of the following ingredients is being added to a baked product to

double the size?
a. cream of tartar
b. leavening agent
c. sugar
d. spices
11. Tools used in measuring small amount of dry ingredients.

a. measuring cups
b. measuring spoons
c. weighing scale
d. liquid measuring cups
12. Tool used in sifting dry ingredients.

a. mixing bowl
b. sifter
c. measuring cup
d. knife
13. This is a tool used to flatten dough.

a. spatula
b. rolling pin
c. rectangular pan
d. ladle
23
14. A tool used in scraping batter and creamy food items.

a. knife
b. spoon
c. rubber scraper
d. spatula
15. It consist of nesting pots with single, long handle whose bottom is
filled with water.
a. steamer
b. bain marie
c. colander
d. strainer
16. Used to whip, beat, and blend mixtures.

a. mixer
b. whips
c. pastry bag
17. This is used to pipe out whipped cream, pureed foods, and various
toppings.
a. pastry bag
b. ladle
c. spoon
d. spatula
18. It is a valuable tool for cutting a variety of pastry and dough?

a. knife
b. spatula
c. rolling pin
d. dough cutter
19. This tool is used to scrape the surface of foods such as hard cheeses,
spices, and citrus zest into fine shavings?
a. rasp
b. knife
c. fork
d. spatula
20. A tool used to fold batters and scrape out the contents of pans, bowls,
and containers.
a. spoon
b. knife
c. spatula
24
KEY TO CORRECTION
1. b
2. b
3. d
4. a
5. d
6. a
7. c
8. b
9. a
10. b
11. b
12. b
13. b
14. c
15. b
16. b
17. a
18. b
19. a
20. c
25

BPP Module 2

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

BPP Module 2

Uploaded by

Copyright:

Available Formats

Downloaded from www.shsph.blogspot.

Republic of the Philippines

Unit of Competency: Preparing Ingredients Tools, Utensils, and

Module Title: Preparing Ingredients Tools, Utensils

and Equipment for Baked Products Page

What is the module about?…………………………………………………………….……1

and Equipment for Baked Products……………………………………5

Republic of the Philippines

Unit of Competency: Preparing Ingredients Tools, Utensils, and

WHAT IS THE MODULE ABOUT?

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

WHAT DO YOU ALREADY KNOW?

1. What is the method of cooking food by means of dry heat?

2. Where can we store baking flour appropriately?

3. Which of the following is flour mixture thick enough to pour?

5. Which of the following is a thick and stiff mixture?

6. What is the process of rubbing in shortening with the flour

7. What is the process of separating coarse particles of the flour from

8. What is the process applied to bread dough to develop gluten?

9. Which of the following mixing techniques is applied when

10. Which of the following ingredients is added to make a baked

12. Which tool is used in sifting dry ingredients?

13. Which of the following is used to flatten dough?

17. Which of the following is used to pipe whipped cream, pureed

PREPARING INGREDIENTS, TOOLS, UTENSILS, AND EQUIPMENT

WHAT IS THE LESSON ABOUT?

The lesson deals with the preparation of baking ingredients, tools,

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

Baking – is the process of cooking by indirect heat or dry heat in a

Baking can be the most fascinating experience for any person,

Bake – to cook by dry heat in the oven or enclosed space.

Baker's Percentage Method - Recipe formulas for food service or when

Custard - is a combination of eggs and milk which may be sweetened or

Cut and fold - a combination of two motions - to cut vertically through

Cut In – to combine shortening and flour mixture until particles are

Whip – to beat rapidly with beater or mixer to incorporate air and

Fold – to combine delicate ingredients such as beaten egg white or

Sift – to pass dry ingredients through a sifter.

Grease – rub a pan or griddle with a thin layer of shortening or oil to

Dredge – to sprinkle or coat with flour.

Puree – a thick mixture made from a pureed vegetable base.

Roux – a cooked mixture of flour and butter.

Stir – to mix food materials in a circular motion to blend thoroughly.

Fold – to combine by using two motions, cutting vertically through

Baking flour contributes body and structure, texture

Sugar is used as sweetener, for tenderness, texture,

Eggs provide leavening; add color, texture, flavor,

 Butter, margarine, or other shortening

Fats used in baking to tenderize the product by

 Baking powder and baking soda

Both baking powder and baking soda are chemical

 Liquid – necessary for hydrating flour proteins;

 Salt improves the flavor of yeast breads and

How to Measure Ingredients

The accurate measurement of ingredients is important to assure good

Measuring Dry Ingredients

Sift flour and other dry ingredients

Measuring Shortening, Butter, and

Pack the shortening into the cup so

Sometimes you may find it necessary to substitute one ingredient for

INGREDIENT AMOUNT SUBSTITUTION

Baking Powder, double-acting 1 teaspoon 1/4 teaspoon baking soda plus