4. Trace the history of baking 2. Discuss the majoy ingredients needed in baking according to their classification and function Identify basic tools and equipment and how to maintain these Explain basic principles in baking Measure and weigh ingredients Follow safety and sanitation in baking 3. 4. 5. 6. . Baking is a cooking method using. dry heat (Merriam-Webster, 2013). This method is applicable to cooking different kinds of food products such as fruits, or meat dishes. This Chapter will discuss the basics in baking breads, cakes and pastries. Man's innovation’ in preparing and cooking grains gave way to the discovery in baking. Seeds of cereal grasses such as wheat and rice are examples of grains. In the early days, rice and other cereals are pounded and ground and flour is the product. Flour is the basic ingredient of baked products. Baking bread could have started when man learned to pound or mash grains and with the addition of water, a paste is produced. When the paste is spread on a hot stone near a fire, flat bread is produced (Gisslen, 2001). Yeast, which gives rise to baked products was then discovered and other ingredients; new tools and equipment were also invented which resulted in the several varieties of bread and other baked products we have today in the market. Bread making existed in the olden times though it is not clear when this really began. The earliest Biblical record in bread making was during the time of Abraham (Genesis 14:8) more than 2000 BC. After several years, it . was known that the first reference to baking as a profession occurred during the time of Joseph when the Egyptian Pharaoh jailed and later on hanged his chief baker for offending him (Genesis 40:1). The chief baker was apparently considered a high official position in the household of Pharaoh. The production of the large quantity of breads is said to have started in ancient Rome where pastry cooking was a recognized occupation (Gisslen, 2001) and the pastry cooks can become members of the formal organization or professional bakers called a pastillarium. 104 Home Economics Literacy: A Guide for Teaching Technology and Livelihood Education4. Flour — This provides the structure of the product that is why it is considered as the primary ingredient. Wheat grain produces the kind of flour commonly used in baking. It is the only flour that contains enough gluten-forming protein to provide the essential characteristics of baked goods. Some of the varieties of flour are made from rye, rice, corn, millet, barley, oats. They produce distinctive flavors and textures of baked goods. Types of flour according to the Culinary Institute of America (de los Reyes and Anero, 2016) Y Bread Flour - This is hard wheat flour and also known as patent flour. This is used for breads and soft rolls. Its protein content ranges from 11 to 13 percent. Y All-purpose Flour —This is a mixture of hard and soft wheat flours milled from the endosperm of the wheat kernel. The protein content in this flour can range from 8 to 12 percent. Y Cake Flour —This is soft wheat flour with protein content ranging from 6 to 9 percent. This is good for baking cakes and cookies. ¥ Clear Flour — This is hard wheat flour, which has a color darker than bread, or high-gluten flour and is commonly used in rye breads. Its protein content ranges from 13 to 15 percent. Y Durum Flour — This is made from the endosperm of the durum wheat kernel. It is hard wheat flour used in bread making with protein content ranges from 12 to 14 percent. Y High-gluten Flour —This is milled from the entire endosperm and used for bagels and hard rolls. Its protein content is typically 13 to 14 percent. yme Economics Literacy: A Guide for Teaching Technology and Livelihood EducationY Pastry Flour —This is used for pie crust, dough, muffins, some biscuits as well as pastries. ¥ Semolina ~ This is a more coarsely-ground durum wheat flour, commonly used in pasta making y Whole Wheat Flour ~ This is hard wheat flour milled from the entire wheat kernel, including the bran and germ, due to the high content of lipids (fats) in germ. This kind of flour can easily become rancid. Its protein content ranges 14 to 16 percent. 2. Liquids - Moistness and texture of the baked products are attributed to liquids. This is important in hydrating protein, starch, and leavening agents. The baked product is also leavened by liquid because it turns to steam and expands during the baking process. Kinds of liquid ingredients: a. Milk and creams — The most common milk referred to in most recipes is the fresh whole milk. Evaporated milk is the kind of milk where 60% of water content has been removed. When used in baking, this can be diluted with equal amount of water. b. Juice — Fresh fruit juices are usually used in baking. These add flavor and color and is best used in recipes with baking soda as leavening agent. c. Water — is considered a universal solvent and has the following attributes; 1) gluten forms in the form of water; 2) it serves as a solvent and as dispersing agent for salt, yeast, and sugar; 3) it is necessary for the yeast fermentation and reproduction; 4) itis responsible for the consistency of bread dough; and. 5) the temperature of the water can be varied in order to obtain dough of the correct texture. 3. Fat — This can be in liquid or solid form. This comes from animals or vegetables. In general, fats help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents (Gisslen, 2001), Kinds of fat; a. Butter—This can be salted or unsalted and made out of fatty milk protein, Its flavor and melting quality are good attributes for pastries and cakes. To maintain its good quality, butter must be wrapped and kept in the refrigerator because it melts at room temperature. Chapter 8: Lesson 1: Classification Of Major Ingredients In Baking 107° —b. Margarine - This is made from several hydrogenated vegetables or animal fats, with flavoring emulsifiers, coloring agents and other ingredients. c, Oil - This is a liquid fat which comes from vegetables, nut or seed sources. This is not commonly used in cakes as it spreads to the mixture too thoroughly and can shorten too much which may affect the cake product. d. Lard — This comes from the side part of the hog but it is rarely used nowadays. @. Shortening —This is group of solid fats especially formulated for baking, is usually white in color and is tasteless. Flaky products like pie crusts and biscuits use this kind of fat. 4, Sugar —This is also known as sweetener. Sweeteners have different forms from powder to crystal to syrups. They come in different degrees of sweetness. According to Gail Sokol as cited by de los Reyes and Anero, 2016, sugar has many uses in baking besides from acting as a sweetener. These are: 1. provides tenderness to the baked goods; 2. gives color to ‘baked goods during caramelization process; absorbs moisture from the air to provide moistness; aids fats in absorbing air during the creaming process; . stabilizes meringue and whipped cream; . provides yeast with food to encourage fermentation; NOanro . caramelizes and recrystallizes to create confections, frostings, and sauces; and 8. when mixed with water, it prevents waler from freezing into a solid state. Kinds of Sugar a, Granulated or refined cane sugar — The regular white sugar also known as table sugar. There are different kinds as to their granules. The caster sugar which is finer in granules than the regular white sugar,aT b. Confectioner or powdered sugar — This is a kind of sugar ground to a fine powder mixed with a small amount of starch. This is also called as icing sugar. This is used in icing cake, toppings, cream fillings, and dusting, c. Brown sugar — This comes in raw brown, light brown, and medium brown color. Itis said that the darker color has more impurities. Brown sugar contains small amount of fructose and glucose. It has low content of molasses and the natural fibers of the sugar cane, 5. Leavening agents — This is the ingredient in baking that makes the baked product rise. .It is responsible for the production and incorporation of gases during the baking process. Leavening agents are of different types. Types of leavening agents: a. Yeast -This comes in two types; 1) active dry yeast or instant yeast-which has coarse oblong granules; 2) instant yeast or rapid-rise yeast has smaller granules and dissolves faster. This is used for breads due to its gluten-formation and stabilization characteristics in the fermentation process of yeast. b. Baking soda - This is also known as sodium bicarbonate. It is fine white powder and has a slightly salty and alkaline taste. Baking soda is good for baking muffins, cakes, cookies, and pastries due to its fast action of chemical leavenirs: c. Baking powder — This is a mixture of baking soda plus an acid to react with it, and starch to prevent lumping. Baking powder is available in two types; 1) single-acting baking powder which requires only moisture to release gas, 2) double-acting baking powder releases gas in two stages: first, during mixing; second, it completes the reaction with the addition of heat during baking. 6. Eggs — Egg performs many functions in the production of baked products. The best kind of egg in baking is the fresh-white chicken egg. Large and fresh white eggs are the best for baking. They should be clean, fresh, free from bad odors and taste. Some of the functions of eggs in baking: a. Protein in egg contributes to structure of the baked product.b. It serves as emulsifier. It contributes to volume anq texture. c. It is a leavening agent. When egg whites are beaten, air is trapped in the foam bubbles and expand during baking. d. Itgives moisture to the baked product due to the quantity of water in eggs. e. Eggs give flavor, color, texture, and nutritional value. 7. Salt and other flavorings - The color and sweetness of other ingredients is enhanced with the use of salt. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable (Lauterbach and Albrecht, 1994). Other flavorings used in baking include vanilla, spices(cinnamon, nutmeg, ginger ) and flavor extracts which are available in the market.Lesson 3: Basic Principles in Baking 1. Explain the basic principles in baking 2. Measure ingredients correctlyBasic Principles in Baking The following baking principles are given to guide bakers in producing quality baked products. 1. Measure accurately. All ingredients needed should be measured accurately. The measurement called for in every recipe when in correct proportion work well together and produce the best results. Exact quantity of ingredients is also necessary to bring about the desired reactions and changes in the baking process. For example, salt slows down yeast fermentation, and when the amount of salt is less than what is required in the recipe, the dough will rise too quickly. Such will affect the shape and flavor of the bread (Lauterbach and Albrecht, 1994). 2. Use the exact ingredients as specified. Every ingredient in the recipe has specific characteristics which works best with other ingredients in the recipe. When a baker changes an ingredient in a recipe, the baked product may not yield the expected quality. For example, bread flour and all-purpose flour have different characteristics as learned in the previous lesson. So when the all-purpose flour in the recipe for muffin is to replaced with bread flour, the muffin will havea soft and light product as expected (Lauterbach and Albrecht, 1994). 3. Follow correct mixing methods and baking procedures. The appropriate mixing methods and procedures suggested in the recipe are of utmost importance in baking. Poor quality product will be obtained if proper mixing method and the correct procedures are not followed. In all recipes, baking procedures are specified. The appropriate pan for baking, the baking temperature, the length of time for baking must be followed correctly. Changes in the temperature and baking time would change the quality of the product. 420. Home Economics Literacy; A Guide for Teaching Technology and Livelihood Education =Measuring Ingredients Correctly Measuring ingredients correctly, as we have learned, is very important to obtain the best result of the baked product. Different people may use exactly the same recipe, but the baked product may turn out differently because of measuring and mixing techniques. Accurate techniques in measuring are as important as the tools in measuring. The following procedures are given for your guide: 1 Rice and flour. Using a spoon or similar tool, fill the cup overflowing, level-off with a spatula or with a straight edge of a knife. Do not dio the cup into the flour. Sifted flour. Before measuring flour, sift first especially in cake tecipes. Spoon into the cup overflowing and level-off with spatula. Refined sugar. Sugar needs to be sifted first before measuring to take out lumps. Spoon into the measuring cup and level-off with spatula. Remember not to tap or pack refined sugar down. Brown sugar. The sugar is packed into cup: enough to hold its shape. Level-off with spatula and turned out off from the cup. Salt, pepper, leavening agent. Level the measuring spoon with a straight edge of a knife or spatula: Liquid ingredients. Place the graduated glass or plastic measuring cup ona flat level surface and hold it firmly. Pour into it the desired amount of liquid ingredient. View the liquid at eye level by leaning over. Do not pick up the cup to bring it to your eye level. Other important reminders in measuring ingredients: e Timers/Thermometers, scales and other measuring devices checked and calibrated according to manufacturer's manual before using. e Standardized measuring tools and equipment should be used in measuring ingredients by volume. e _In.measuring dry ingredients, do not shake the cup to level-off the ingredients.Chapter Lesson 4: Safety and 8 Sanitation in Baking AV learningy Outcome: Discuss safety and sanitation in baking QawetiOM - Good practices in kitchen and laboratories is.essential for learners during the application of the different activities in their training course. Sanitation must be kept high in laboratories as well as the proper way of keeping and handling food.Good practices in kitchen and laboratories is essential for learners during the application of the different activities in their training course. Sanitation must be kept high in laboratories as well as the proper way of keeping and handling food. ; Goodkitchenandlaboratory practicesincludesthefollowing(Carino & Lazaro, 2003): 1. Maintain personal hygiene. There are simple ways to achieve personal hygiene: a) Wash and trim your hair regularly to look neat and clean. b) Visit the dentist at least once a year. c) Take a bath every day before school, every night before going to sleep. d) Scrub your hands with soap and water especially after using the toilet. e) Wear deodorant or antiperspirant everyday. f) Trim your nails since you are working in food service. g) Wear suitable, comfortable, and clean clothes while at work. 424 Home Economics Literacy: A Guide for Teaching Technology and Livelihood Education— . Keep and maintain the cleanliness in handling food. Washing hands is the single most effective way to prevent infections. Germs may spread casually by touching another person. When you touch contaminated objects and you touch your face, mouth, eyes, and nose, you are also open to catch gerrns. Using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water is a good practice of hand washing. . Keep and maintain the cleanliness of the laboratory equipment. There are ways to keep and maintain the cleanliness of the laboratory equipment: a) Remove burned food particles by scraping it with a blunt scraper. b) Do not allow grease to collect on range. Wash it daily with soft cloth. c) Soak top grids in water with detergent.\ . Keep and maintain the’cleanliness of the working area and laboratory. Ways to keep.the working area and laboratory clean: a) Do not eat, smoke, and play inside the laboratory. b) Do not comb hair or make yourself up in the laboratory. c) Always return tools and implements to their proper place. d) Keep the cabinet doors closed to prevent accidents and to prevent rodents from entering the cabinet. e) Keep personal belongings out of the working area. f) Do not lean or sit on the equipment and work tables. g) Wipe or dry immediately spilled water or oil on the floor. This may cause fall or accident. h) Floors should be swept or cleaned after each laboratory session. i) Provide waste container with cover in convenient place.