9

STVE 9 - COOKERY
Quarter 1 – Module 1:
Baking Terminologies
Personal Development
Alternative Delivery Mode
Quarter 1 – Module 1: Baking Terminologies
First Edition, 2020

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over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jolly D. Sim -TIII (09455173159)
Editors: Name
Reviewers: Victorino P. Diola, MT1
Illustrator: Name
Layout Artist: Name
Management Team: Victoria M. Castillo, HT III
Gabreil R. Roco, ED.D., P IV

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Department of Education – Region IV-A CALABARZON

Office Address: Gate 2 Karangalan Village, Barangay San Isidro

Cainta, Rizal 1800
Telefax: 02-8682-5773/8684-4914/8647-7487
E-mail Address: region4a@deped.gov.ph
Introductory Message
For the facilitator:

Welcome to the STVE – COOKERY 9 Alternative Delivery Mode (ADM) Module on

(Baking Terminologies)!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the STVE COOKERY 9 Alternative Delivery Mode (ADM) Module on

(Baking Terminologies)!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action, and purpose. Through our hands we may learn, create, and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled into process
what you learned from the lesson.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the baking terms. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the textbook you
are now using.
The module included lesson about the different baking terminologies using in baking
pastry products.

After going through this module, you are expected to:

1. Identify the different baking terminologies.
2. Analyze through a given pictures the different baking terms.
3. Appreciate the value of knowing the use of different baking terminologies.

5
 What I Know

Pretest
Direction. Read the questions carefully. Choose the best answer and write it
on your answer sheet. Write your answer in whole sheet of paper.

A B
1. To pass dry ingredients through a sifter. A. Bake

2. To sprinkle or coat with flour. B. Batter

3. A cooked mixture of flour and batter. C. Chill

4. A pourable mixture of combined ingredients such as D. Cream

flour, sugar, eggs shortening, milk, etc. E. Dredge

5. To cook by dry heat in the oven or enclosed space. F. Gradually

6. To refrigerate until evenly cold. G. Knead

7. To rub, mash, or work shortening against the side of H. Pre-heat

the bowl with back of the spoon until it is smooth and creamy. I. Roux

8. To heat an oven beforehand. J. Sift

9. To work stiff dough by pushing with the heel of the hand or K. Stir
with a dough hook of an electric mixer, into a smooth ball
to develop the gluten or structure of the dough. L. Soggy

10.The act of proceeding by stages. M. Spread

11.To mix food materials in a circular motion to blend thoroughly. N. Sprinkle

12.To cover evenly. O. Steaming

13. To scatter lightly. P. Whip

14. It is presence of excess moisture giving the product a very wet appearance.

15. To beat a liquid (such as cream) briskly with a whisk.

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TECHNICAL TERMS

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

space ask in a heated oven with the use of gas, electricity, wood, charcoal, or
oil at temperature from 250° F to 450° F.

Beignet-is a square deepfried pastry served hot and sprinkled with icing sugar

Curding - the process of forming semisolid lumps in a liquid.

Clarify - to
make clear by removing impurities or solid matter, as by heating gently or filter
ing.
Cream Puff - a shell of light pastry with a custard or cream filling
Eclairs- a small, soft, long-shaped pastry filled with cream and typically topped
with chocolate icing.
Gluten- the mixture of proteins, including gliadins and glutelins, found in wheat
grains, which are not soluble in water and which give wheat dough its elastic
texture.

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 What’s New

Do you think that you

can bake bread without I don’t think
knowing the baking so.
terms?

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 and
the proper understanding of baking terminologies. Good quality ingredients
result in good quality- baked products and good understanding of baking terms
can made a good pastry 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 of our
forebears. Evidence of this was mentioned in the Bible. Some have even been
found in ancient Egyptian tombs.

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 Nowadays, bakers offer such a variety of bread and cake that one finds it
hard to choose the kind to buy. Commercial bake shops 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.

There are different terms that will help you understand the baking process
and appreciate it as an art and science too.

What is It

INFORMATION SHEET 1.1

Baking Terms

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 used to hold sauces and
to clarify butter.
(2) The term is also used for a cooking utensil which is a
large pan or (tray) which is partly filled with water. The food
to be cook is placed in another container so that the food is
not cooked too quickly or harshly, chocolate or bake
custard such as cheesecake.

Bake – (1) To cook by dry heat in the oven or enclosed space

(2) The process of cooking food by indirect heat or dry heat in
a confined space as in heated oven using gas, electricity,
charcoal, wood, or oil at a temperature from 250° F to 450° F.

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

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Batter – A pourable mixture of combined ingredients
such as flour, sugar, eggs, shortening, milk, etc.

Beat – To mix rapidly, smoothing the ingredients

and adding air using a wire whisk, electric hand
mixer or 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 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.

Choux Pastry – (shoo) Derives from the French

word “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 floor, water,
salt, butter, eggs, and sometimes sugar. This pastry
is used for cream puffs, éclairs, beignets, and other
dishes requiring a puff pastry.

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 CHILL – To refrigerate until evenly cold.

CONFECTIONER SUGAR – Also cold icing or

powdered sugar. It is granulated that has been
pulverized.

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.

CREAM – To rub, mash or beat together two or more

ingredients, such as butter and sugar, until the
mixture is smooth, creamy, and uniform consistency.

CREAM OF TARTAR – Common Name for

potassium bitartrate, a by-product of winemaking. It is
a major ingredient in baking powder and is used to
stabilize beaten egg whites.

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.

CRUMB – Refers to the interior of breads and

cakes as compared to the outer crust.

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 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 each
turn. Proper folding prevents loss of air.

CUT IN – To mix a cold fat (such as butter) with

flour or dry ingredients until particles are pea size,
enough mixture resembles coarse crumbs.
- This can be achieved by using a pastry
blender, two forks or two tableware knives.

DECORATING – the art of putting fancy

inscriptions or design on cakes.

DOUGH – Any mixture of floor, liquid, and other

ingredients that is thick enough to hold its shape
and desired thickness.

DROP – To place cookies by spoonsful onto a

cookie sheet.

DREDGE –To sprinkle or coat with floor.

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 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 of 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.

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.

.
.
. 13
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) beforehand.

PUREE – A thick mixture made from a pureed

vegetable base.

SCRAPE DOWN – To scrape the batter from the

sides of the mixing bowl 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.

.
.
SIFT – To pass an ingredient, such as flour,
through
. a sieve or sifter to makes smooth and
separating course particles in the ingredients like
lumps.

. SIEVE – To strain dry or wet ingredients through

the holes of a strainer or sieve.

STIR – To mix food materials in a circular motion

to blend thoroughly.

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ROUX – A cooked mixture of flour and butter.

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 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.

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.

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 What’s More

ACTIVITY 1
DIRECTION. Read the given recipe and encircle the baking terms that you
see in the recipe. (Copy the recipe in 1 whole sheet of paper and encircle the
baking terms. 8 points)
Whole Wheat Chocolate Chip Cookies

Ingredients
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Steps
1. Pre-heat oven to 375°F.
2. Mix sugars, butter, vanilla, and egg in large bowl. Stir in flour, baking
soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by
rounded tablespoonfuls about 2 inches apart onto ungreased cookie
sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool
slightly; remove from cookie sheet. Cool on wire rack.
https://www.bettycrocker.com/recipes/whole-wheat-chocolate-chip-
cookies/391acf6b-df6c-49d3-894b-4ac705dc9cb2

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Self-Check 1.

Read the directions below for Making Banana Bread. List down the
nine baking terms in 1 whole sheet of paper. Do not forget to write
your name and the title of the activity. (10 points)
1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25
long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet,
continuously stirring so they won’t burn. Coarsely chop and cool to room
temperature.

2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup
sugar (or honey if using honey).
3. Mash bananas with a fork until the consistency of chunky applesauce and
add them to the batter along with 2 eggs, mixing until blended.
4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking
soda and 1/2 tsp of salt then add to batter.
5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and
raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until
a toothpick inserted into the center comes out clean. Let banana bread
rest for 10 min before transferring to a wire rack to cool.

https://natashaskitchen.com/banana-bread-recipe-video/

Activity 2

Direction. Identify the following baking terms. Choose your answer in the box.

Bake Cut in Glaze Knead Sift Stiff Peaks

Batter Drop Greasing Puree Sprinkle

1. 6.

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 2. 7.

3. 8.

4. 9.

5. 10.

What I Have Learned

Activity 3
Direction: Analyze what the students and teacher doing in the picture. Write
your answer in one whole sheet of paper. Answer it in an essay form. (5 points
each)

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 1.

2.

3.

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Activity 4A
Direction: The following are the procedure in pre-heating the oven. Write
number 1 for the first step, 2 for the second step, 3 for the third step, 4 for the
fourth step and 5 for the last step. Copy and answer these on one whole sheet of
paper and make a flow chart of pre-heating the oven and answer this on same
paper. You can watch also this link in order for you to answer the activity easily:
https://www.youtube.com/watch?v=XH6CMlHTRug.(10 points)

__________ Close the door of the oven.

__________Turn on the igniter inside the oven.

__________Turn on the gas tank.

__________Open the door of the oven.

___________Push and turn the oven knob in a counterclockwise direction

towards the desired oven temperature setting.

Flowchart in Preheating the oven

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 What I Can Do

Activity 4B – Poster Making

Direction: Make a poster on how to make or perform the following baking
terminologies. Draw your poster in oslo paper. (1 baking term, 1 oslo paper)
1. Sift the flour
2. Sprinkle the crinkles
3. Melt the butter
4. Grease the round pan
5. Beat the egg

Scoring Rubrics for Poster Making

Category 10 8 6 3 Score
Tittle Tittle can be Tittle can Tittle can be The tittle is
read from 6 be read read from 4 too small
ft. away and from 6 ft. ft. away and and/or
it is quite away and describes does not
creative describes the content describe
content well. the content
well of the
poster well.
Label All items of Almost Less than Labels are
importance items of half items of not
on the poster importance importance mounted or
are mounted on the on the are too
and clearly poster are poster are small to
labeled with mounted mounted view or no
labels that and clearly and clearly important
can be read labeled labeled with items were
from at least with labels labels that labeled.
3 ft. away. that can be can be read
read from from at least
at least 3 3 ft. away.
ft. away.
Graphics - Several of One or two The No
Originality the graphics graphics graphics are graphics
used on the used on made by the made by
poster reflect the poster student but the student
an reflect are based are
exceptional student on the included.
degree of a creativity designs or

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 student in their ideas of
creativity in creation others.
their and/ or
creation and display.
or display.
Graphics - Graphics are Most Most Many
Clarity all in focus graphics graphics are graphics
and the are in in focus and are not
content focus and the content clear or too
easily viewed the content easily small.
and easily viewed and Graphics
identified viewed and identified are not
from 6 ft. identified from 4 ft. mounted,
away. They from 6 ft. away. Most or words
are all away. Most are are written
mounted are mounted. directly on
then placed mounted. the poster
on poster
Attractiveness The poster is The poster The poster The poster
exceptionally is is is
attractive in attractive acceptably distracting
terms of in terms of attractive messy or
design, lay design, lay through it very poor
out and out and may be a bit design and
neatness. neatness. messy. it is not
attractive.

https://www.google.com.ph/search?q=scoring+rubrics+for+poster+making&au
thuser=0&hl=en&sxsrf=ALeKk02kCsvLWe1mDAiQKLph2Xx3LJyojw:15968227
17964&tbm=isch&source=iu&ictx=1&fir=PMFNCcehWuPtiM%252Cr6-
YZNv6Dp_jrM%252C_&vet=1&usg=AI4_-
kTzYwLIuxm2qwjiWWqFILgIFXrp8Q&sa=X&ved=2ahUKEwjCgv6W1InrAhUnx4
sBHYCRBfUQ9QEwB3oECAoQKg&biw=1366&bih=657#imgrc=tXTM3E0ZzCr5
mM

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 Assessment

Directions: Read and analyze the following baking terms. Write your answer on
one whole sheet of paper.
1. It is creating a shiny surface on top of baked goods.
A. crumb C. glaze
B. dredge D. score
2. It is beating sugar and softened butter together to form a lighter colored
mixture.
A. creaming C. sifting
B. scalding D. whipping
3. Rigorously mixing or combining of ingredients using a whisk, a hand mixer
or stand mixer.
A. creaming C. sifting
B. scalding D. whipping
4. It is passing powdered sugar, flour, or cocoa powder through a sieve to
remove lumps and aerate.
A. creaming C. sifting
B. folding in D. whipping
5. It is gently combining a light, airy ingredient such as merengue (beaten
egg whites) with a heavier one such as batter. This down-across-up-and-
over motion gently combines the ingredients to create a light, fluffy
consistency.
A. creaming C. sifting
B. folding in D. whipping
6. To place cookies by spoonsful onto a cookie sheet.
A. cut and fold C. pour
B. drop D. none of the above
7. Pancake is an example of ________________________________.
A. dough C. pour batter
B. drop batter D. none of the above
8. A flour and liquid mixture that is stiff enough to be shaped into a ball with
your hands.
A. dough C. pour batter
B. drop batter D. none of the above
9. Icing can apply on a cake by _________________________.
A. dusting it C. greasing it
B. folding it D. spreading it

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 10. _________________of oven means before starting actual process of
baking it attain the temperature of oven that required for cooking.
A. Cleaning C. Wiping
B. Preheating D. Sweeping

11. It is the result of over creaming of ingredients which causing weakened

products that result to collapsed.
A. beat C. blend
B. bite-sized D. break down
12. A hot water bath that is used to keep food warm on the top of a stove.
A. bain marie C. cream of tartar
B. batter D. custard
13. The art of putting fancy inscription or designs on cakes is _____________.
A. caramelizing C. glazing
B. decorating D. spreading
14. It is a cooked mixture of floor and butter.
A. glaze C. puree
B. scald D. roux
15. The following are examples of chou pastry, EXCEPT
A. beignets C. eclairs
B. cream puffs D. pies

Additional Activity

Directions.
1. Get recipe of your favorite cake. (Print it or write it in one whole sheet of
paper.)
2. Encircle at least 10 baking terms on your chosen recipe.
3. Write in few sentences the value you have learned in knowing the
different baking terms. How it will help you in everyday life?

24
Post Test
Direction. Read the questions carefully. Match column A with column B write
your answer on one whole sheet of paper.

A. B.
1. A pourable mixture of combined ingredients such as A. bake
flour, sugar, eggs shortening, milk, etc. B. batter
2. To cook by dry heat in the oven or enclosed space. C. chill
3. To pass dry ingredients through a sifter. D. cream
4. To sprinkle or coat with flour. E. dredge
5. To heat an oven beforehand. F. gradually
6. To work stiff dough by pushing with the heel of the hand or G. knead
with a dough hook of an electric mixer, into a smooth ball H. pre-heat
to develop the gluten or structure of the dough. I. roux
7. The act of proceeding by stages. J. sift
8. A cooked mixture of flour and batter. K. soft peak
9. To beat a liquid (such as cream) briskly with a whisk. L. soggy
10. To cover evenly. M. spread
11. To scatter lightly. N. sprinkle
12. To refrigerate until evenly cold. O. stir
13. To rub, mash, or work shortening against the side of the bowl P. whip
with back of the spoon until it is smooth and creamy.
14.To mix food materials in a circular motion to blend thoroughly.
15. It is presence of excess moisture giving the product a very wet appearance.

Note: Wait for the announcement in Google for On-line Test. Make sure that you
master the baking terminologies.

25
Acknowledgement/References:

Competency-Based Learning Materials

https://www.bettycrocker.com/recipes/whole-wheat-chocolate-chip-
cookies/391acf6b-df6c-49d3-894b-4ac705dc9cb2

https://www.google.com.ph/search?hl=en&tbm=isch&source=hp&biw=1366&
bih=608&ei=fKP9Xq3eNJe5wAO6sK6oCg&q=knead+in+baking&oq=knead+in+b
aking&gs_lcp=CgNpbWcQAzICCAA6BQgAELEDOgYIABAIEB46BAgAEBhQnxlY-
EhggU1oAHAAeACAAY8BiAH_CZIBBDEzLjKYAQCgAQGqAQtnd3Mtd2l6LWltZw
&sclient=img&ved=0ahUKEwitjIC_m67qAhWXHHAKHTqYC6UQ4dUDCAc&uact
=5#imgrc=W_ikRIokbs8aVM

https://www.thefreedictionary.com/curdling

https://www.thefreedictionary.com/Beignets

https://www.thefreedictionary.com/cream+puffs

https://www.lexico.com/definition/eclair

https://www.google.com.ph/search?q=bake%27s+percentage+method+in+baki
ng&tbm=isch&ved=2ahUKEwiL34fYqZ_qAhUBfN4KHXtbBasQ2-
cCegQIABAA&oq=bake%27s+percentage+method+in+baking&gs_lcp=CgNpbWc
QA1DLvDlY6LE6YIi7OmgAcAB4AIAB8AGIAbESkgEFOS45LjKYAQCgAQGqAQtn
d3Mtd2l6LWltZw&sclient=img&ei=G9X1XsvlGoH4-
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mM

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