3. Reduces overall tool cost through maintenance.

4. This also ensures that tools are in good repair at hand.

5. Teaches workers principles of (tool) accountability.

Pointers to follow in storing tools and equipment:

1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage dishes and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.

Chapter III: BAKING INGREDIENTS AND THEIR USES

BASIC INGREDIENTS

FLOUR AS FOUNDATION
Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops,
starchy vegetables and other foods. There are different kinds of flour depending on the raw
materials used such as rice flour, potato flour, soya flour, cassava flour and several others.

The protein content of flour is called gluten exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is
composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough
strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives
elastic or stretching properties of gluten.

FLOUR
- the main ingredient or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and stiffening agent

Types of Flour:
a. Bread Flour-BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of its high
protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular

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 - Has a creamy color.
- When pressed together, does not lump easily.

b. All- Purpose Flour- APF (Semi Hard Wheat)

- Family Flour or General Flour and sometimes referred to as Pastry Flour.
- contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries,
cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less mixing to prevent gluten development
- when you rub it between your fingers it feels smooth and if pressed hardly on your
hands, it holds its shape

c. Cake Flour- CF (Soft Wheat)

- Soft Flour
- 10% or less gluten
- used in cakes, cookies and other baked goods that need little or no gluten at all
- its color is usually white and it feels glossy and smooth like powder
- clumps a bit and tends to hold its shape if pressed with your hands
- whiter than bread and all-purpose flour.

d. Other types- rye, buckwheat, corn flour and others are often used only for specialized types
of baking. Each imparts a distinct quality to the finished product.

e. Durum flour – it is usually enriched and used to make noodles

f. Self-rising flour- basically ordinary all-purpose flour that has baking powder and salt added
to it.

LIQUID INGREDIENTS
- act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture
- they help hold gas to increase the volume and tenderness of baked products
a. Water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and to blend all the ingredients
b. Milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the increased ability of milk to absorb
water
Kinds of Milk

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 a. Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids
b. Evaporated Milk- made from fresh whole milk
c. Skim Milk- varying amounts of milk fat is removed from whole milk
d. Condensed Milk- with sugar added and water removed
e. Filled Milk- with added vitamins
f. Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly
acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking
recipes.
g. Fat-free half-and-half:- Made mostly from skim milk, with carrageenan for body, this product
can bring a creamy flavor to recipes without added fat.
h. Light cream and half-and-half:- Light cream contains 18 to 30 percent milk fat. Half-and-half is a
mixture of milk and cream.
i. Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking.
j. Sour cream and yogurt- Sour cream is traditionally made from light cream with a bacterial
culture added, while yogurt is made from milk with a bacterial culture added. Both are available
in low-fat and fat-free varieties.
k. Whipping cream- It contains at least 30 percent milk fat and can be beaten into whipped cream.

c. Fruit Juice
- can be a substitute for water and milk
- add flavor to baked products- example: pineapple juice, orange juice

SUGAR AND RELATED PRODUCTS

- aside from sweet taste, it gives appetizing golden color
- makes baked products tender because of its property to retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked products
Types of Sugar
a. Granulated Sugar- it is refined sugar that is commonly used at home.
b. Brown Sugar- it is partially purified product ranging from light to dark
brown. Regular granulated sucrose containing various impurities that
give distinctive flavor
c. Confectioner’s Sugar/ Powdered Sugar- combination of sugar and
cornstarch, with the latter added to prevent caking. Its fine, smooth, and powder- like quality
makes it excellent for making candies, icings, frostings and dessert sauces.

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 d. Caster Sugar-it is refined white sugar with size between that of granulated
and confectioner’s sugar. It is used in cakes and dessert-making because it
easily dissolves without forming lumps.

SHORTENING
- may be single fat or oil or a combination of several fats and oils.
- general term used for fats or oils used to tenderized baked products
- contributes to the fluffy and tender texture of pie crust and cookies
- assists in the uniform dispersions of leavening gas
- increase volume, give shape and texture to baked products

Classification of Shortening
a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of lard.
Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery”
flavor to food.
b. Margarine- An artificial butter product made from various hydrogenated fats and flavorings,
unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter
may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent
vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is
liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted.
c. Lard – this is best for breads, biscuits, pie crust and a few types of cakes and cookies. Hog fat or
lard is usually solid even at room temperature. Also use for greasing pans.

EGGS
- one of the best protein foods
- used for added structure, richness and nutrition, and good keeping quality
- help to support the weight of the sugar and shortening, thus keep the product from becoming
heavy
- serves as a means of incorporating air
- supply liquid to batter and dough

LEAVENING AGENT
– gas added or produced during the mixing and/or heating of a batter or dough making the
mixture rise.
- makes baked product light and porous
- volume increases as the air entrapped in the flour mixture expands when heated

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Three Types of Leavening Agents

a. Biological/ Natural Enzyme

- Yeast is a single-celled plant capable of converting sugar to
alcohol and carbon dioxide in a process known as
Fermentation.

b. Chemical/Commercial
- Baking Powder-A leavening agent containing both baking soda and one or two acids - citric or
tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot.
The baking powder used at home is "double-acting" because it has
two types of acid - one reacts when liquids are added in the bowl
and the other reacts when it becomes hot during baking. Carbon
dioxide is the gas produced that "lifts" the batter and makes a
light product in the end.
- Baking Soda (Sodium Bicarbonate) A chemical leavening agent that
releases carbon dioxide when acids or acid sources are added to it such as sour milk, molasses
and cream of tartar. Baking soda has one other advantage in the kitchen -- it's a natural fire
extinguisher. Always mix with other dry ingredients before adding any liquid, since leavening
begins as soon as soda meets liquid.

c. Water Vapor or Steam contributes to the improvement of the texture and volume of the dough.

d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilize the egg whites and allow them
to reach its full volume.

SALT
- (Sodium Chloride)
- enhance and correct the flavor of other ingredients in the dough
- used to control and regulate the fermentation process in the bread making
- it toughens the gluten, thus permits greater volume
- allows absorption or more water, sugar caramelizes more readily

FLAVORING AGENTS
- the amount to be used depends on the customer’s desire and the baker’s knowledge of their
concentration
a. Spices and Seeds- finely ground, aromatic vegetable products to improve the quality of cooked
food (example: mace, cinnamon, nutmeg)

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 b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other solvent (example:
orange, lemon and vanilla extract)

c. Chocolate – popularly used in the baking of cakes, pies, and cookies. They provide variety as well
as body and bulk to the mix or icing.

Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids.
Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent
pure chocolate with added cocoa butter and sugar.

Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa
butter and sugar.8

Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains
pure chocolate and cocoa butter with no sugar added.

Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process
or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor.

White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as
white baking bars, white baking pieces, white candy coating, and white confectionery bars are
sometimes confused with white chocolate. While they are often used interchangeably in recipes, they
are not truly white chocolate because they do not contain cocoa butter.

MEASUREMENTS, CONVERTIONS AND SUBSTITUTION

ABBREVIATIONS USED IN RECIPES
p. = pinch
sp. = speck
f.g. = few grains
t., tsp., TSP. = teaspoon
T., tbs., tbsp., TBSP = tablespoon
Oz. = ounce
c = cup
pt. = pint
qt. = quart
gal. = Gallon
pk. = peck
bu. = bushel
lb., # = pound
doz., dz. = dozen
min. = minute
hr. = hour
C. = degrees Celsius
F. = degrees Fahrenheit

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 STANDARD OF WEIGHT AND MEASURES

1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup = 28.35 grams = 1 ounce
4 tablespoon = ¼ cup
5 tablespoon + 1 teaspoon = 1/3 cup
½ cup+1/4 cup = ¾ cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart = 2 pints
16 ounces = 1 pound
8 cups = ½ gallon = 2 quarts
1 pound ( lb.) = 463.59 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
1 bar butter = 1 cup = ½ pound
1 stick butter = ½ cup

COMMON UNITS OF VOLUME

1 gallon (gal.)
1 quart
1 teaspoon ( tsp. or t.)
1 tablespoon (T. or tbsp. )
15 ounces raisins
= 4 quarts
= 2 pints
= 964.4 milliliters
= 4.9 milliliters
= 14.8 milliliters
= 3 cups

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 CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES

1 cup all-purpose flour....................... 1 cup + 2 tbsp cake flour

1 tablespoon cornstarch.................................2 tablespoon all-purpose flour
1 cup sifted cake flour....................................7/8 cup all-purpose flour sifted ……………. 1 cup all purpose
flour minus 2 tablespoon.
1 cup sugar granulated ..................................1 1/3 cup brown sugar, lightly packed
1 cup honey .................................................1 ¼ cup sugar plus 1 /2cup liquid
1 ounce chocolate ........................................ 3 tablespoon cocoa plus 1 tablespoon fat
1 teaspoon baking powder ......................... ½ teaspoon cream of tartar + ¼ teaspoon baking soda
1 teaspoon active dry yeast .........................................1 package (7gram) dry yeast compressed yeast
cake
1 square unsweetened chocolate............................... 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter ................................................................ 1 cup margarine ………….. 7/8 cup of lard plus ½
teaspoon salt
1 cup whole milk ................................................. 1/2 cup evap milk + ½ cup water…………. 1 cup water + ¼
cup powdered milk
1 cup milk............................................................ 3 tablespoon of sifted non - fat dry milk plus 1 cup
water, 6 tablespoons of sifted crystals plus 1 cup water
1 cup butter milk or sour milk .................................. 1 ¾ teaspoon of cream of tartar plus1 cup of sweet
milk

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

A. Flour
1. Sift the flour
2. Scoop to fill the measuring cup to overflow. DO NOT SHAKE.
3. Level off with spatula

THE MOST ACCURATE WAY TO MEASURE FLOUR IS BY WEIGHT:

All-Purpose Flour: 1 cup = 120-130 grams = 4¼ ounces
Bread Flour: 1 cup = 130 grams = 4½ ounces
Cake Flour: 1 cup = 110 grams = 4 ounces
Whole Wheat Flour: 1 cup = 120 grams = 4¼ ounces

B. Sugar
a. White sugar
1. Sifting is not necessary before measuring unless it is lumpy
2. Fill the measuring cup until overflowing. DO NOT SHAKE THE CUP.
3. Level off with spatula
b. Brown sugar

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 1. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack compactly until it follows the shape when
inverted.

THE MOST ACCURATE WAY TO MEASURE SUGAR IS BY WEIGHT:

Granulated Sugar: 1 cup = 200 grams = 7 ounces
Caster Sugar: 1 cup = 200 grams = 7 ounces
Light Brown Sugar: 1 cup = 215 grams = 7½ ounces
Dark Brown Sugar: 1 cup = 230 grams = 8 ounces
Confectioners’ Sugar: 1 cup = 120 grams = 4½ ounces

C. Powdered food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring
2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife or right in the can opening

D. Shortening
a. Solid Fats
1. Fill the measuring cup/spoon with the shortening while pressing until it is full
2. Level the fat with a straight of a knife or spatula

b. Liquid fats
1. Pour oil in the glass measuring cup
2. Check if it is filled up to the measuring mark. Do not lift the cup when measuring

E. Milk
a. Liquid form
1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.
b. Powdered milk
1. Remove lumps in milk by stirring
2. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows
3. Use the spatula or straight edge of the knife to level the measurement

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 Accuracy in measuring basic ingredients is especially necessary when baking bread, pies and
cakes. Ingredients are measured by weight, volume and some other convenient means:

1. Weight Measurement- the usual scale used for weighing is the dietetic scale (500 grams) of the
spring balance type. The knob on the numbered face may be “zeroed” after placing an empty container
can then be read directly.

2. Volume Measurement- cups are used in measuring the volume of ingredients. The glass cup
with headspace above the calibrated level is used for liquid ingredients and the metal cup with no
headspace above is used for dry ingredients.

3. Other Means- a convenient means of measuring portions is by noting down weights and volume of
manufactured foods as indicated on the label of standard packages, which is on cans, cartons, bags and
the like. For example: 1 pound of butter means to 2 cups, and a number 2 can liquid contains 2 cups.

STORAGE OF INGREDIENTS
FLOUR
❖ Store in tightly covered containers to keep out dust, moisture and insects.
❖ Store in a dry place at room temperature. It may be stored for 2-3 months.

MILK
❖ Unopened cans of evaporated or sweetened condensed milk may be stored at room
temperature.
❖ Once opened, they should be refrigerated immediately.

SUGAR
❖ Sugar should be stored in a covered container and in dry place.
❖ Brown sugar should be stored in an airtight container to keep the sugar from drying out.

EGGS
❖ Eggs should be stored in the refrigerator with large end up.
❖ When stored at room temperature, eggs lose more quality in a day than a week in the
refrigerator.For best quality, eggs should be used within a week.
❖ To store leftover yolks, cover with cold water and refrigerate in a tightly covered containers.
Pour off water when ready to use the yolks. Use within one or two days.
❖ To store egg whites, refrigerate in a tightly covered containers and use within one or two days.

SHORTENING
A. BUTTER
❖ Leave butter in its original package and keep it in the food compartment of the refrigerator or
freezer, it will last up to 2 weeks.
❖ Placed partially used portions of butter in a covered dish, refrigerate and use up within a few
days.
B. FATS and OILS

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 ❖ Store home-rendered fats such as pork fat in the refrigerator.
❖ Vegetable shortenings should be kept at room temperature for shorter periods of time as when
refrigerated. Under refrigeration, they keep for several months.

LEAVENING AGENTS
❖ Store baking powder, baking soda and cream of tartar tightly in a covered containers in a dry
place. To test if baking powder is active: place ½ tsp. in ¼ cup water. It should bubble up if it’s
still good. For baking soda, pour a few drops of vinegar in ¼ tsp. It should bubble up if it’s still
good.
❖ Check the label on yeast products for the date of expiry.

Chapter IV: Baking Techniques and Methods

Basic Mixing Methods

Once the ingredients have been selected and measured, often the
next step is to mix them all together.

The general objectives in mixing batters and dough are:

1. Uniform distribution of ingredients;

2. Minimum loss of the leavening agent;
3. Optimum blending; and,
4. Development or prevention of gluten.

A. BEATING – to incorporate air in a mixture by mechanical agitation, using a spoon or fork,

whisk, rotary beater or electric mixer, means to vigorously agitate foods to incorporate air or
develop gluten. It also means to thoroughly combine ingredients and incorporate air with rapid,
circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric
mixer or food processor.
B. CREAMING – the process of stirring and beating a solid fat (butter, margarine or shortening)
so that it absorb air. Creamed fat will be soft, smooth, light and fluffy. Creaming is the technique
that requires the baker to beat butter and sugar vigorously until they’re soft and creamy, using
either an electric mixer or wooden spoon. This aerates the mixture and gives it a mousse like
texture. The eggs then need to be incorporated slowly and steadily in order to prevent the
mixture from curdling and to give the cake a fine light texture. The purpose of creaming is to air
in the form of tiny bubbles, to act as a rising agent.

How to Cream With a Stand Mixer

It is important to start on low to medium-low speed until all ingredients have been
incorporated, then switch to medium to medium-high speed, making sure to scrape the bowl
down periodically to make sure all ingredients have been mixed thoroughly.

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