CHAPTER I: PRINCIPLES INVOLVED IN BAKING

Lesson 1. Abbreviations’ and symbols

Let's Begin!
Activity I
Direction: Fill in the blanks with the correct equivalent measurements.
1. 4. 8 ounces = 136 grams
2. 1/4 cup = 2 fluid ounces
3. 12 ounces = 340 grams
4. 16 ounces or 1 pound = 454 grams
5. 300° F = 149 ºc
6. 1/2 cup = 118 ml
7. 2/3 cup = 158 ml
8. 4 tablespoons = ¼ cup
9.16 tablespoons = 1 cup
10. 1/4 cup = 2 fluid ounces

How Far Have We Gone?

Activity II.
Direction: Fill in the blanks with the correct equivalent measure- ments.
1. 1/2 ounce = 14 grams
2. 3/4 teaspoon = 3.7 ml
3. 3 teaspoons = 1 tablespoon
4. 1/8 cup= 1 fluidounce
5. 8 tablespoons = ½ cup
6. 250° F= 121 ºc
7. 1/3 cup = 79 ml
8. 2 tablespoons = ⅛ cup
9. 12 tablespoons = ¾ cup
10. 4. 8 ounces = 136 grams
11. 350° F = 177 ºc
12. 1/4 cup = 2 fluid ounces
13. 12 ounces = 340 grams
14.16ouncesor1pound = 454 grams
15. 300° F = 149 ºc
16. 1/2 cup = 118 ml
17. 2/3 cup = 158 ml
18. 4 tablespoons = ¼ cup
19.16 tablespoons = 1 cup
20. 1/3 cup = 2.7 fluid ounces
Walk the Extra Mile !
Activity III.
Direction: Explain Briefly (10 points)
Your work will be graded according to this Criteria. (Found in page 16)
Why is it important to measure ingredients accurately?
Measuring ingredients accurately is very important to be precise to get the chemical
reactions we need and to achieve the right consistency and right taste in the
professional-quality baked goods. We need to measure certain things right, Whether we're
baking biscuits, cooking cake or making muffins etc, by taking these measurements we can
achieve correct consistency and right taste and appearance of baked products. If we don't
properly measure our ingredients it could alter the way the recipe is supposed to turn out.
time.

Lesson 2: GOOD KITCHEN AND LABORATORY PRACTICES

Let’s Begin!
Activity 1.
Directions: Write true if the statement is correct and false if it is incorrect. Write your an-
swer before the number.
1. Keep platters refrigerated until it's time to warm them up for serving.
Answer: True

2. Put groceries that require refrigeration or freezing in the refrigerator or freezer away as
soon as possible after they are purchased.
Answer: True

3. Leave food out for more than two hours, including cut fruits and vegetables.
Answer: False

4. Wash fruits and vegetables in running water before preparing, cooking, or eating. It is
necessary to use soap or specialty produce cleaners.
Answer: True

5. Use aprons to dry your hands.

Answer: False

How Far Have We Gone?

Activity II.
Directions: Write true if the statement is correct and false if it is incorrect. Write your answer
before the number.
1. Reuse any container or bowl that has held raw foods, especially raw meat and poultry,
until it has been thoroughly cleaned.
Answer: False

2. Never leave food out for more than two hours, including cut fruits and vegetables.
Answer: True

3. Use clean dishes and utensils to serve food. Never use the same ones you used when
pre paring raw food.
Answer: True

4. use aprons to dry your hands.

Answer: False
5. Wash fruits and vegetables in running water before preparing, cooking, or eating. It is
necessary to use soap or specialty produce cleaners.
Answer: True
6. Keep platters refrigerated until it's time to warm them up for serving.
Answer:
7. Put groceries that require refrigeration or freezing in the refrigerator or freezer away as
soon as possible after they are purchased.
Answer: True

8. Leave food out for more than two hours, including cut fruits and vegetables.
Answer: False

9. Never put cooked food on a plate, cutting board, or a surface that was used for raw meat,
poultry, seafood, or eggs without having the surfaces cleaned first.
Answer: True

10. Use clean dishes and utensils to serve food. And use the same ones when preparing
raw food.
Answer: True

Walk the Extra Mile !

1. Why is it necessary to ensure work efficiency and safety in the laboratory area?
We all know that in any laboratory area, there are lots of electrical cords running throughout
the room, and other hazardous materials. We should be mindful of the chemicals and tools
that we encounter because it may cause serious injury and even death if handled improperly.
Therefore, it’s important to always follow lab safety procedures to help prevent or eliminate
hazards in a healthy environment within the work.

2. What are the effects of unsanitary practices and improper food handling?
The consequences of unsanitary practices and improper food handling can seriously affect
our health, including severe food poisoning, spread of infection or may lead us to the
hospital or worse and even death. That is why food safety is very important for human health
as well as all those that are eating the same food.

Lesson 3: Baking Ingredient

Let’s Begin!
Activity I.
Direction: Give at least 10 examples of baking ingredient.
1. Flour
2. Oats
3. Sugar and Sweeteners
4. Fats
5. Eggs
6. Dairy
7. Leaveners
8. Yeast
9. Thickeners
10. Chocolate and Cocoa Powders
How Far Have We Gone?
Activity II
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer.
1. It balances and intensifies the flavor of other ingredients in the dough or batter.
Answer: A. Salt
2. This allows more surface area of the yeast to come in contact with the liquid in the recipe.
Answer: C. Instant Yeast
3. ____________ contribute important structure and texture to baked goods. Like flour, they
help bind the other ingredients together and give strength to batters and dough.
Answer: B. Egg
4. It contains both fat and proteins that help to build and support the structure and texture of
baked goods and give them a tender crumb.
Answer: A. Milk
5. It has a tantalizing tang that adds great flavor and gives baked goods a very tender
texture, mak- ing it a favorite ingredient of many bakers.
Answer: D. Buttermilk
6. _________is a bleached flour that contains significantly more “soft” or low-protein wheat
than all- purpose flour.
Answer: C. Cake Flour
7. It is made with high-protein wheat, which absorbs more liquid and gives breads their
chewy tex- ture.
Answer: A. Bread Flour
8. Made by extracting the juice from sugarcane or sugar beets and clarifying it to reduce
impurities. The juice is cooked down to concentrate it until sugar crystals form.
Answer: A. Granulated Sugar
9. _________is a liquid sweetener, it doesn’t contain the necessary sugar particles to create
friction with the butter during the creaming process.
Answer: A. Honey
10. It serves many functions in baking. It separates and evenly distributes the other
ingredients through- out the dough or batter, it binds all of the ingredients together, and it
also contains starches that absorb liquids and act as a thickener.
Answer: D. Flour
11. It plays several key roles in baking. They influence flavor and color, add moisture to
baked goods, and help keep them fresh. It is also an important element in determining the
texture of baked goods.
Answer: A. Flour
12. It adds great flavor to all kinds of delicious baked goods. It also helps make them tender
and provides moisture that is essential during baking.
Answer: A. Butter
13. _________ is a natural fat made from the rendered fat of a pig. Like shortening, it is
essentially flavor- less. It is a popular choice for making pastry as it produces very flaky pie
crusts.
Answer: B. Lard
14. It adds wonderful flavor and a very tender texture to baked goods. It also makes a
luxurious frosting for cakes and cookies.
Answer: A. Cream Cheese
15. _________ is a starchy substance extracted from dried cassava roots. It is commonly
used for mak- ing pudding and as thickener.
Answer: C. Tapioca

Walk the Extra Mile !

Activity III.
Direction: Answer the following:
Your work will be graded according to this Criteria. (Found in page 40)
1. Why is it really important to know the different baking ingredients?
It is really important to know the different baking ingredients in order to understand the
function of the different ingredients in baking. Because each ingredients that we are used in
baking has play different roles, depending on what type of baking
So it is a good idea before substituting. We need to understand the role of ingredients in
recipes to make our baked goods sweet and delicious.

2. Give at least 2 most important ingredients in baking? Explain why it is important.

The first, and arguably the most important, ingredient to have on hand in a bakery is flour.
Because flour serves many functions in baking
It separates and evenly distributes the other ingredients throughout the dough or batter, it
binds all of the ingredients together, and it also contains starches that absorb liquids and act
as a thickener. The natural sugars in flour caramelize during baking and aid in browning the
outside of baked goods. Sugar is another important ingredient in baking because it provides
both flavor and structure, makes baked goods tender, and enhances their texture and crumb.
It also attracts and retains moisture, helping baked items maintain their flavor and prolonging
freshness.

Lesson 4: BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS

Let’s Begin!
Activity I.
Direction: Match the item under the Column A with the items Column B by writing the
appro- priate lowercase letters on the blanks before the numbers.

e 1. Beaters
a 2. Rubber Scraper
b 3. Pastry Wheel
b 4. Pastry or biscuit cutters
f 5. Pastry brush

How Far Have We Gone?

Direction: Identify the following sentences. Write your answer in the space provided.
Rubber Scrapper 1. It is used to remove bits of food on sides of the bowl.
Mixer 2. Equipment which uses a gear-driven mechanism to rotate a set of beaters
in a bowl containing the food to be prepared.
Electric Hand Mixer 3. For creaming , beating egg whites, mixing cake batters and icings.
Pastry Brush 4. is used for greasing pans or surface of pastries and pastries.
Wooden Spoons 5. For mixing batters. They come in different weights sizes and shape.
Palette Knife 6. is an extra long knife with an extremely flexible steel blade.
Pastry or Biscuit Cutters 7. For shaping dough and pastries.
Cooling Rack 8. For cooling cakes until ready for icings and frosting.
Grater 9. is used to grate cheese, chocolate, and other fresh fruits.
Flor Sifter/Strainer/sieve 10. used to separate and break up lumps in dry ingredients .
Pastry wheel/Pie cutter 11. round blade knife used to cut dough when making pastries or
pies.
Mufin pan 12. has formed cups for baking muffins and cup cakes.
Decorating/Pastry tips 13. are pointed metal or plastic tube connected to the opening of the
pastry bag and is used to form desired designs.
Scale 14. is used to measure ingredients for accurate measurements.
Pastry Blender 15.This tool with a wooden handle and rounded steel blades is used to cut
in shortening( solid fat) into flour to obtain flaky texture of pies and pastries.
Loaf Pan 16. used to bake loaf bread.
Wire Whisks 17. used to beat or whip egg whites or cream.
Mixing Bowl 18. comes in graduated sizes and has sloping sides; used for mixing
ingredients.
Rolling Pin 19. is used to flatten or roll the dough.
Cake Stand 20. a round platform on a pedestal for displaying a cake with different levels.

Walk the Extra Mile !

Activity III.
Direction: Answer the following:
Your work will be graded according to this Criteria. (Found in page 49 )
1. What is the difference between tools and equipment?
The difference between tools and equipment. Tools. In equipment, there is a certain aspect
of mechanical whereas a tool can be non-mechanical

2. Why is it important to know the different functions of baking tools and equipment?

It is important to know the baking tools and equipment because we can automatically identify
each one of them on how to use it, the purpose and how it works so that it works more
efficiently and effectively. Knowing the right kitchen tools and equipment for cooking and
baking will not only help to enhance the flavor of your dish, but it will also help bring a unique
sense of style and ease when cooking.

Lesson 5 TECHNIQUES IN BAKING

Let’s Begin!
Activity 1. Fill in the blanks with the correct answer. Choose your answer from the words
listed below.

1. White Sugar is not necessary before measuring white sugar unless it is lumpy.
2. Remove lumps in the milk by stirring.
3. Level the measurement with the use of spatula or knife
4. Rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer.
5. Kneading used in dough making, consists of pressing, folding and stretching of the dough
to develop the desired formation of gluten.

How Far Have We Gone?

Activity II
I. DIRECTION: Identify the correct mixing method used. Write your answers before the
number.
Cutting in 1. Mixing fat with flour, using two knifes or a pastry blender, fat is cut into small
pieces and coated with flour as in pastry and biscuit making.
Beating 2. A method used to incorporate air in the mixture thru mechanical agitation using an
electric mixer, a wire whip or fork.
Stirring 3. Continuous rotation through a mixture until the ingredients are thoroughly mixed or
combined.
Creaming 4. Rubbing one or two ingredients against a bowl, using a wooden spoon .
Cut and Fold 5. A combination of two motions, such as cutting vertically through the mixture
and turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl
at each turn.

Walk the Extra Mile !

Activity III.
DIRECTION: Answer the following question.
1. Why should a beginner in baking know the various techniques in mixing batter and
dough?

The correct mixing method of batter and dough is one of the keys to success baking.
Beginners in baking should learn various techniques of mixing to be able to create a very
reactive and dynamic system that can be then processed and transformed into value-added
products.

2. What are the proper ways of measuring milk and other liquid ingredients?
A. FLOUR
Sift the flour then scoop it to fill the measuring cup until it overflows. Do not the measuring
cup but level the flour with the spatula or the edge of a knife.
shake
B. SUGAR
White Sugar– Sifting is not necessary before measuring whit sugar, unless it is lumpy. Fill
the measuring cup or scoop the sugar until the measuring cup over flows.
Brown Sugar- Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the
dirt. Pack into the measuring cup compactly until the sugar follows the shape of the
cup when inverted. Level the measurement with the use of a spatula or a knife.
C. POWDERED FOOD (BAKING POWDER AND BAKING SODA)
Remove the lumps in the powder by stirring. Dip the measuring spoon into the powder
and fill the cup until it overflows. Level the powdered food with the straight edge of a knife or
a spatula.
D. SHORTENING
Solid Fats– Fill the measuring cup with the shortening while pressing until it is full. Level the
fat in the cup with the straight edge of a knife or a spatula.
Liquid Fats (Oil)– Pour oil into the glass measuring cup. Check if the liquid is correctly
measured by filling the cup up to the measuring mark. Do not lift the measuring cup while
measuring in order to make sure that measurement is accurate.
E. MILK
Liquid Form– Pour milk into the measuring cup preferably made of glass. Check if
measurement is correct by filling the cup up to the measuring mark. Do not lift the cup while
measuring.
Powdered Milk– Remove lumps in the milk by stirring. Scoop lightly to fill the measuring cup
without shaking until it overflows. Use the spatula or the straight edge of a knife to level the
measurement.

3. Enumerate ways of making the batter mixture lighter.

1. Sift dry ingredients very well
2. Use quality ingredients.
3. Use the right proportion of eggs.
4. Practice correct and sufficient mixing.