Ma. Kathleen E.

Jogno

MAED-THM

1. Factors that contribute to successfulbaking

 Have a genuine desire for baking.

 Understand the properties and characteristics of youringredients.
 Know the correct methods/ techniques in mixing buttersand the dough according to the desired
products.
 Use good quality ingredients.
 Use standarized recipes - means the recipes have beentried and tested as to method of mixing
proportion ofingredients used and the expected quality of the bakeproducts.
 Measure or weigh ingredients accurately.
 Use the right size and kind of pans.
 Check the oven temperature.
 Use efficient equipment and tools/ utensils.
 Install sufficient lightning and proper ventilation system.
 Develop good work habits.
 Develop the right attitudes.
 Keep a breast with the times.
2. Explain the Importance of baking ingredients

Flour Provides the Recipe Foundation

Flour gives the structure for the product. The gluten, or protein, in flour, combines to form a web that
traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cakes,
cookies, and quick breads, we want little gluten formation, which makes products tough. Fats and sugars
help prevent gluten formation. In most baked goods, all-purpose flour is a good choice; it has less gluten
than bread flour.

Fat Holds it All Together

Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's
tenderness. In many cakes, fat also contributes to the fluffiness of the final product. When sugar is
creamed with fat, small pockets of air form from the sharp edges of the crystals interacting with the fat.
These pockets form a finer grain in the finished product. Fats also carry flavors and add to a tender
mouth-feel. Commonly used baking fats include butter, shortening, coconut oil, and (less rarely these
days) lard.
Sugar Is Sweet and Helps Tenderize
Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by
preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals
cutting into solid fats like butter help form the structure of the product by making small holes which are
filled with CO2 when the leavening agents react.

Eggs Add Texture

Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an
emulsifier for a smooth and even texture in the finished product. And the proteins contribute to the
structure of the baked good.

Liquids Add Leavening and Tenderness

Liquid helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in
the protein for a strong but light structure. Liquids also act as steam during baking, acting as a leavening
agent and contributing to the tenderness of the product.

Salt Adds Flavor and Weight

Salt strengthens gluten and adds flavor. Salt enhances flavors. In yeast breads, salt helps moderate the
effect of the yeast so the bread doesn't rise too quickly.

Leavening Agents Baking Soda and Baking Powder

Baking soda and baking powder form CO2, that is held by fat pockets, gluten, and starch, which makes
the baked product rise. Baking soda and powder are not interchangeable; be sure that you have the
product the recipe calls for.
3. Identify the terminologies and techniques in baking. Be able to explain each.

Terminology Definition Baking Science Tips and Tricks Baked Goods

Bain-marie water bath Water creates a Line a baking dish Cheesecake, flan,
prevents delicate barrier between with a clean custards
desserts from the dessert and kitchen towel to
curdling, the direct heat prevent pans
cracking or of the oven so from slipping.
overcooking as that it bakes Nestle ramekins
they bake slowly and or baking pan
evenly inside the baking
dish. Slowly pour
 boiling water
halfway up the
sides of the
ramekins or
baking dish.

Batter Generally, a When Minimize the Muffins, quick breads,

mixture of flour, overmixed, too amount of time cakes, cupcakes,
eggs and dairy much gluten can spent mixing brownies
that is thin develop, your batter.
enough to pour resulting in a Follow the
or thick enough tough baked amount of time
to scoop. But good. specified in the
cannot be rolled recipe, or when
out like a dough. no streaks of
flour remain,
stop mixing.

Blind Baking (pre- Process of Raw pie dough is Prick dough all Pies and tarts
baking) partially or fully made up of cold, over with a fork
baking a pie solid fat to prevent crust
crust or other distributed from puffing up
pastry before within layers of and shrinking.
adding the filling. moist flour. In its Line pie crust
raw state, fillings with parchment
can potentially paper then fill
seep through with pie weights
these layers or uncooked rice,
during the dried lentils or
baking process, dried beans.
resulting in a
soggy crust.

Bloom/blooming A process where Gelatin is made Avoid the use of Mousse, crémeux
(of gelatin) gelatin powder of long protein fresh tropical
Can be used to thicken
or sheets are strings that juices such as
soaked in cold connect to each papaya, kiwi, puddings, sauces,
yogurt, ice cream,
water for a few other. These mango and
minutes before strings hold pineapple as they gummy candies,
marshmallows,
using. This water to create a contain certain
makes the enzymes that stabilizing whipped
 gelatin easier to gel effect. break down cream
dissolve and proteins and
disperse more prevent the
effectively in the gelatin from
liquid that is to setting.
be gelled.

Caramelize Process of When heated, Keep a close eye Sugar decoration,

modifying sugar water within on the colour of dessert sauces and
into a liquid with sugar evaporates the caramel as it candies
heat. Final and the sugar can quickly go
product will be a starts to break from the colour
shade of amber down into you want to too
or golden brown. glucose and dark. Depending
fructose. At on the
higher heat, application,
these caramel can
components range from a pale
further break golden colour to
down into a deep amber
smaller colour. The
molecules that darker the amber
will react with colour, the
each other to deeper and
create hundreds nuttier the
of flavour flavour.
compounds,
Use a candy
producing the
unique flavour thermometer to
ensure the hot
and aroma of
caramelized sugar is the right
temperature.
sugar.

Cream Process of Beating butter Too hot or too Buttercream frosting,

beating butter and sugar cold butter will butter-based cakes,
together with together creates not aerate cookies
sugar. air pockets that properly. Butter
lighten and needs to be at
leaven baked room
goods. temperature to
be properly
creamed with
 sugar.

Crumb Coat A very thin layer A thin layer of Transfer a small Layered Cakes
of frosting frosting traps quantity of
applied to the cake crumbs and buttercream into
top and sides of prevents them a separate bowl.
a cake, providing from appearing This prevents
a crumb-free in the finished crumbs from
coating; a base cake. This fills in contaminating all
for the final, any gaps of your
thicker, between your buttercream.
decorative layer cake layers to a
of frosting. smooth and solid If cake is warm,
chill until firm so
surface before
adding the final that the layers
don't shift while
coat.
you're working.

Cutting In Process of Coating flour in Use a pastry Biscuits, pies and

incorporating fat protects the cutter or pulse scones
small pieces of proteins in flour with a food
fat (usually from forming processor to cut
butter) into too much gluten. cold butter into
flour. Small pieces of flour until a
fat dispersed crumb-like
throughout the mixture forms.
dough will melt
Chill dough to
in the oven,
creating pockets ensure the butter
remains cold.
of steam that
give pastry its
flakiness.

Docking Process of When blind Roll out your Pie dough, pizza dough,
perforating the baking, poking dough onto the crackers
surface of a holes lets the pan. Press it and
dough with a steam escape so shape the edge.
fork or a docker that the pie crust Prick it all over
(a special roller does not puff up. with a fork. Don't
with "spikes"). When making forget the sides.
This allows pizza or crackers, For pizza dough,
steam to escape docking the if a docker is not
 and prevents the dough keeps the readily available,
dough from dough flat. you can dock the
puffing up when dough all over
baked. with fingertips.

Emulsion Process of Oil and water do Take your time Ganache, hollandaise
combining two not mix when sauce, salad dressing
ingredients that naturally. incorporating
are normally Rigorous beating two competing
unmixable. is enough to ingredients. For
. combine these example:
ingredients.
Common Add one egg at a
time to creamed
emulsifiers such
as egg yolks, butter. Wait until
fully
butter, mustard
are added to incorporated
before adding
stabilize the
suspension another egg.

Slowly
incorporate
warm cream into
chocolate.

Slowly pour oil

into egg yolks,
while whisking.

Proof Final rise of a This step allows Gently press the Yeast Bread
yeast dough the gluten in the dough with your
after it is shaped dough to relax finger. If the
and before it is and to regain the indent slowly fills
baked. airiness that was in then it is
lost during proofed properly.
shaping. The
dough should
double in size. The dough is
underproofed if
the indent
 springs back
immediately.

Punch down The process of During rising, air After the first Yeasted doughs
(dough) gently deflating pockets are rise, make a fist
the air pockets formed inside. with your hand,
formed during Releasing air and gently push
the first rise in a makes yeast the center of the
yeasted dough. form a closer puffy dough. Fold
Usually done bond with the the edges of the
before shaping sugar and deflated dough
and final rise of a moisture, aiding into the center to
dough. fermentation, form a ball.
and improving
the second rise.
Also, removing
more air pockets
result in a finer
crumb.

Puree Process used to The process of Certain purees Coulis, sauces

blend, mash, or pureeing such as
grind food (e.g. releases both applesauce can
bananas) into a starch and be used in place
smooth, lump- fibers, which of sugar, eggs, or
free or paste-like thicken soup. In fat in baking
consistency. most cases, (results will vary).
cooking fruit and Other purees,
vegetables like berries or
evaporates their beets, can be
water content, used as a natural
providing a food colouring to
concentrated colour cakes and
flavour. or frostings.

Ribbon stage A stage that is Whipping eggs Flavourings such Sabayons/Zabaglione

reached after or yolks with as vanilla, lemon
beating or sugar zest or juice.
whisking whole incorporates air Sponge cakes or baked
eggs or yolks into the mixture goods that do not rely
with sugar until and also Mixture should on leaveners (baking
very thick and dissolves the be pale yellow soda or baking powder)
 pale in colour. sugar into the for lift.
The stage is eggs, allowing
reached when the egg mixture
the mixture falls to be tempered
slowly back into which prevents it
the bowl from coagulating
creating when heated.
"ribbons" that
hold their shape
for a few
seconds on the
surface of the
batter.

Sift Process of Sifting aerates To combine dry Cakes, cupcakes,

passing dry dry ingredients ingredients more delicate pastries
ingredients and creates a easily, first filter
through a mesh more uniform them through a
(for example a consistency, sifter or a fine
sieve) to break making them mesh sieve.
up lumps and easier to
aerate incorporate into
ingredients. wet ingredients.
It also helps in
giving a lighter
texture to baked
goods.

Score Process of The intense heat Whether it is a Bread

cutting slashes in an oven single, long slash
(in bread) on the surface of causes bread or lots of small
bread before dough to rise slashes, the goal
baking. quickly. The is to guide the
rapid production dough to rise in a
of gas forces the predictable
dough to expand manner. Make
and release the sure the slashes
gas through the are deep enough
weakest points to create the
on the dough's weak point.
surface. Scoring
 the dough
creates weak
points and
directs the rapid
expansion.

Simple syrup A solution of A liquid form of Use simple syrup Cocktails, sorbets,
sugar in water. sugar that is to moisten dry granita, glaze
Usually made easier to blend cakes.
with equal parts into cold
Add herbs, spices
sugar and water. beverages,
Italian and citrus rinds
to flavour your
meringues, and
glazes. simple syrup.

Store for up to 2
to 3 week

Spice Sachet A small pouch Small-sized Gather together Milk, cream, cider,
containing herbs herbs and spices all the wine, poaching liquid,
and spices to are enclosed in a ingredients, and simple syrup
add flavour to cheesecloth or place them in the
liquids. muslin packet middle of the
while the cheesecloth. Tie
aromatics are the bag closed
infused into the with a piece of
liquid. Once cooking twine.
done cooking, Make it long
you can easily enough to
remove it from suspend the bag
the liquid. in the liquid
attached to the
handle so it is
easy to retrieve it
when done.

Stiff peaks The final stage of When whipping Use cream of

whipped egg egg whites or tartar or a small
whites or heavy cream, air amount of lemon
gets trapped juice to stabilize
 whipped cream inside and egg whites. Sugar Cakes, cupcakes,
causes the may be used to delicate pastries
ingredient to stabilize egg
foam, grow in whites when
volume, and making
become stiff. In meringues.
the oven (in the
Egg whites
case of egg
whites), the should be at
room
trapped air
expands making temperature and
free of any fat
cakes and
souffles fluffy. (e.g. yolks) for
easy whipping
and best volume.

To whip easily,
heavy cream
should be cold
and the bowl and
whisk
attachment
should be chilled
in the freezer for
10 minutes.

Torte/Torting Horizontally Torting a cake Chill cake first so Layered Cakes

slicing a cake provides layers that it is easier to
(a cake) into layers. May between which cut.
also refer to you can add
Use a serrated
levelling the cake frosting and
by slicing off the filling, thereby knife that is as
long as your
domed part of a increasing the
baked cake. moisture and cake. Place cake
on a flat surface.
flavour of your
cake. Move the knife
back and forth in
a gentle sawing
motion to
remove the
crown of the
 cake. Once cake
is levelled, evenly
split cake into 2
or 3 layers,
depending on the
height of the
baked cake.

4. Discuss further the sanitation and hygiene in workplace

Hygiene is the practice of keeping oneself and one’s surroundings clean in order to prevent infection and
disease and remain healthy and fit. Sanitation is arrangements to protect the public health specially the
provision of clean drinking water and proper disposal of sewage. Dirty waste water and excrement must
be fully conveyed in sewers to treatment places. In no case, they should spread outside since it will
spread infection and disease/ill-health. This is the basic public and private health issue at living, working
and any public places. It is our basic right to remain healthy at all places and let us strive for it.

Spending more time at work makes us more responsible to follow proper hygiene as there are more
people to spread germs and variety of infections. Employees and employers both can contribute
towards maintaining good hygiene and sanitation.

A few common helpful measures

Healthy drinking water can be supplied by employer and in specific cases, employees can have their own
bottles with them.

At the toilets and washrooms, employers could provide good cleaning materials e.g. hand sanitizers,
tissues etc. There should be clearly set rules for maintaining and using shared facilities. Employers are to
arrange regular pest control activities. Sick employees should not be pressurized to come to the
workplace as this could put other employees at risk. Statutorily as well, there is provision to put such
employees under quarantine leave.

Employees are to maintain good personal hygiene – such as maintaining clean and odorless body by
daily bath, wearing clean clothes, taking plain and healthy food, maintaining clean nails, preventing bad
breath, maintaining dental hygiene, washing hands after using toilet/sneezing/touching anything dirty,
keeping workstation clean, ---etc.

The workplace may become a den of microbes making it susceptible to detrimental health
consequences, if proper hygiene and sanitation measures are not followed. It may directly harm the
people working nearby, but still worse is that it can weaken people’s immune system. Harmful microbes
may be present at keyboards, sink/door handles, dispensers, computer mice, desk-phones, ---etc. Make
use of disinfectant to clean the desk area. Do not leave any uneaten foodstuffs for longer periods as
they aid microbial growth.
5. Make a virtual audio presentation on how to measure the liquid and dry ingredients available in
your kitchen. (See attached video)