REVIEWER

FOR EVERY
SUBJECT (TLE)

THIS REVIEWER IS OWNED BY

MARY JONY P. ARAZAS, A
STUDENT FROM 9-BANYAN
 GREEKS - THE FIRST REAL BAKERS.
ARISTOPHANES (450-385 B.E.C) - SHOWS THE EXISTENCE OF
HONEY FLANS AND PATTERNED TORTES.
THE ANCIENT GREEKS HAD A TYPE OF DOUGHNUT MADE FROM
CRUDE (UNREFINED/COARSE) FLOUR AND HONEY CALLED
“DISPYRUS”, A RING CAKE WAS SUBMERGED IN WINE AND
CONSUMED HOT.
BETWEEN 300-200 B.E.C (BRONZE AGE) - PUBLIC BAKERIES WERE
ESTABLISHED IN GREECE.
PASTILLARIUM - THE FIRST PASTRY AND COOK’S ASSOCIATION, A
UNION OF OWNERS WAS ESTABLISHED TO SET STANDARDS FOR
QUALITY AND EMPLOYMENT.

ENORMOUS NUMBER OF BREADS THAT CATO MENTION

1. ) LIBUM (SACRIFICIAL CAKES MADE WITH FLOUR)
2. ) PLACENTA (GROATS AND CRESS)
3. ) SPIRA (FLOUR PRETZELS)
4. ) SCIBILATA (TORTES)
5. ) SAVAILLUM/SAVAI (SWEET CAKE)
6. ) GLOBUS APHERICA (FRITTERS)
7. ) MEUM (BOWL CAKE)

HOW BREAD WAS BAKED ORIGINATORS & ERAS MILLING PROCESS

GRAIN WAS GROUND

BETWEEN HOLLOWED
OUT STONES, WHICH
BY THE SWISS LAKE
ON THE HEATED STONES HELD THE GRAIN WHILE
DWELLERS
IT WAS POUNDED OR
RUBBED WITH A ROUND
STONE.

THE PRINCIPLES OF
MILLING WERE THE SAME
IN AN OPEN EARTHEN JAR BY THE EGYPTIAN BAKER
BUT THE STONES
SET ON HOT COALS 4,000 YEARS AGO
STARTED TO TAKE
SHAPES
 GRAIN WERE GROUNDED
IN A HOURGLASS
CONTAINING
BIN/HOPPER INTO WHICH
THE GRAIN WAS POURED,
BELOW THE HOPPER
IN A BEEHIVE SHAPED
BY THE PHOENICIANS & WERE TWO STONES,
OVEN MADE OF ADOBE OR
GREEKS IN 600 B.E.C WHICH CONTINUALLY
BRICKS
MOVED AGAINST EACH
OTHER, GROUDING THE
GRAINS. THEY FELL FROM
THE HOPPER. ANIMALS &
MEN WERE HARNESED TO
THE MILL TO POWER.

SIMILAR TO THE
PARTICIPLES OF THE
IN A PEEL OVEN MADE
BY THE ROMANS IN 100 HOURGLASS BUT
FROM THICKER ADOBE OR
B.E.C POWERED BY WATER
BRICKS
(WATERMILL) OR AIR
(WINDMILL)

ADDITIONAL INFO
1. ) DARK AGES IN EUROPE - MOSLEMS ONLY ENCOURAGING SEA
TRADE FOR THEIR BENEFIT AND THE HUNS CONTINUING THEIR
HARASSMENT IN NORTHERN EUROPE, THE FEUDAL LORDS
CLOSED THEIR CITIES GATES AND FORBADE ALL BUT THE
SIMPLEST OF INCOMING NECESSITIES.
2. ) BAKING WAS REDUCED TO A MEAN, UNWANTED OCCUPATION.
3. ) WHEAT HAD PRACTICALLY DISAPPEARED.
4. ) THE BEST BREAD THAT BAKERS COULD PRODUCE WAS A BLACK
VARIETY MADE OF RYE OR BARLEY.
5. ) LATE YEARS OF THE 11TH CENTURY - CRUSADERS DROVE
MOSLEMS BACK TO ASIA AND REESTABLISHED COMMERCE.
6. ) BAKING AGAIN BECAME AN HONORED PROFESSION.
7. ) FARMERS WERE ENCOURAGED TO GROW BACK WHEAT FOR
BREAD.
8. ) MEDIEVAL EUROPE PRODUCED BREADS OF DIFFERENT SIZES,
SHAPES AND QUALITY.
9. ) HONEY - ONLY SWEETENING AGENT USED IN THE MIDDLE AGE.

BAKING IN AMERICA
AMERICA TO JAMESTOWN COLONISTS - BAKING INDUSTRY WAS
-BROUGHT TO.
1604 - MORE COMMERCIAL BAKERIES OPERATED.
19TH CENTURY BAKERS - MADE IN BREAD, CAKES, PIES BISCUITS,
COOKIES AND CRACKERS.
INTER COLONY COMMERCE - INCREASED AND WHEAT FROM NEW
DEVELOPED WESTERN AREAS WAS SHIPPED TO EAST.

WHEAT ARRIVES IN THE PHILIPPINES

UNLIKE RICE, WHEAT IS NOT INDIGENOUS HERE IN OUR
COUNTRY.
EARLY 17TH CENTURY - SPANISH MISSIONARIES INTENDED
MAINLY WHEAT AND ITS CULTIVATION ONLY FOR MAKING
EUCHARISTIC WAFERS.

PLACES WHERE WHEAT WAS PLANTED

1. ) PROVINCE OF BATANGAS
2. ) LAGUNA
3. ) CAVITE
4. ) CAGAYAN VALLEY

DAYS OF THE SPANISH GALLEON TRADE WITH MEXICO - WHEAT

HAS BEEN CONSUMED HERE IN THE PHILIPPINES SINCE.
1950'S - THE AMERICAN OCCUPATION OF THE PHILIPPINES SAW
THE COUNTRY IMPORTING FLOUR FROM U.S.
1958 - PHILIPPINES BEGAN FLOUR MILLING OPERATION AND HAD
BECOME THE WORLD’S SECOND LARGEST FLOUR IMPORTER BUT
PRACTICALLY CEASED AND WERE QUICKLY REPLACED BY WHEAT
IMPORTS.
1958-1976 - WITNESSED THE CONSTRUCTIONS AND OPERATION
OF 8 FLOUR MILLS SCATTERED ALL OVER THE COUNTRY.
PHILIPPINE FLOUR MILLS - ADJUDGED TO BE ONE OF THE
NEWEST AND MOST MODERN IN THE WORLD.

INDUSTRIAL REVOLUTION (PRESENT TIME)

AFTER THE FRENCH REVOLUTION IN 1789 - MANY BAKERS AND
PASTRY COOKS WHICH HAD BEEN SERVANTS IN THE HOUSES OF
THE NOBILITY STARTED INDEPENDENT BUSINESSES.
ARTISANS - COMPETED FOR CUSTOMERS WITH THE QUALITY OF
THEIR PRODUCTS.
MARIE ANTOINE CAREME (1784-1833) - MOST FAMOUS CHEF
DURING HIS TIME BECAUSE OF HIS SPECTACULAR CONSTRUCTIO-
-NS OF SUGAR AND PASTRY, WHICH ELEVATED THE JOBS OF COOKS
AND PASTRY CHEF TO RESPECTED PROFESSIONS.
LE PATISSERIE ROYAL - FIRST SYSTEMATIC EXPLANATIONS OF
THE PASTRY CHEFS’ ACTIVITY AND RECIPES.
MID – 19TH CENTURY - ALBERT BIRD, A BRITISH CHEMIST,
INVENTED BAKING POWDER.

ADVENT OF AN IMPROVED BAKING INDUSTRY IN THE PHILIPPINES

BAKERIES HAVE MUSHROOMED IN ALMOST EVERY SECTION OF
THE COUNTRY.
2006 - APPROXIMATELY 15,000 BAKERIES, OTHER BAKING
BUSINESSES AND CULINARY SCHOOLS, WHICH NOW PROVIDE
USEFUL OCCUPATIONS TO THOUSANDS OF BAKERS.
FORMER BUREAU OF PUBLIC SCHOOL UNDER THE DEPARTMENT
OF EDUCATION - ENCOURAGED BAKING AS A VOCATION FOR
STUDENTS UNDER THE HOME ECONOMICS CURRICULUM IN THE
ELEMENTARY AND HIGH SCHOOL.
PHILIPPINE COLLEGE OF ARTS AND TRADE BAKERS - LOCATED IN
MANILA, WAS THE FIRST SCHOOL TO OFFER BAKING COURSES
CONTINUOUSLY THE WHOLE YEAR ROUND.
TECHNIQUES OF DEHYDRATION IMPROVED THE SHELF LIFE OF
THE BAKED PRODUCTS.
CHEMICAL ADDITIVES WERE INVENTED WHICH IMPROVE THE
COLOR , QUALITY AND SHELF LIFE OF BAKED PRODUCTS.
TODAY - ADVANCES IN TECHNOLOGY ARE GEARING TOWARDS THE
BAKING INDUSTRY FROM REFRIGERATION TO SOPHISTICATED
OVENS TO AIR TRANSPORT THAT CARRIES FRESH INGREDIENTS
AROUND THE WORLD.
BAKING - A METHOD THAT REQUIRES METICULOUS
CONCENTRATING WHICH CAN BE JOYOUS AS WELL AS
FRUSTRATING. IT IS A PROCESS OF DRY HEATING IN AN OVEN &
THE MOST OLDEST COOKING METHOD. IT CAN ALSO BE DONE IN
HOT ASHES OR ON HOT STONES AND RELATED TO BARBECUING
BECAUSE THE CONCEPT OF THE MASONRY OVEN IS SIMILAR TO
THAT OF A SMOKE PIT.
BREAD - ALREADY A COMMON STAPLE IN PREHISTORIC TIMES,
PROVIDES MANY NUTRIENTS IN THE HUMAN DIET & THE MOST
COMMON BAKED ITEM.
HEAT - GRADUALLY TRANSFERRED FROM THE SURFACE OF CAKES,
-COOKIES, AND BREADS TO THEIR CENTER.
BAKER - A PERSON WHO PREPARES BAKED GOODS AS A
PROFESSION.
WORLD'S OLDEST OVEN - WAS DISCOVERED IN CROATIA IN 2014
DATING BACK 6500 YEARS AGO.
ANCIENT EGYPTIANS - BAKED BREAD USING YEAST, WHICH THEY
HAD PREVIOUSLY BEEN USING TO BREW BEER.
BREAD BAKING - BEGAN IN ANCIENT GREECE AROUND 600 BC,
LEADING TO THE INVENTION OF ENCLOSED OVENS.
OVENS AND WORKTABLES - DISCOVERED IN ARCHAEOLOGICAL
DIGS FROM TURKEY (HACILAR) TO PALESTINE (JERICHO) AND
DATE BACK TO 5600 BC.
ROMAN EMPIRE - BAKING HAS FLOURISHED DURING THIS EMPIRE.
BEGINNING AROUND 300 B.C - THE PASTRY COOK BECAME AN
OCCUPATION FOR ROMANS (KNOWN AS THE PASTILLARIUM) AND
BECAME A RESPECTED PROFESSION BECAUSE PASTRIES WERE
CONSIDERED DECADENT, AND ROMANS LOVED FESTIVITY AND
CELEBRATION.
PASTRIES - OFTEN COOKED ESPECIALLY FOR LARGE BANQUETS,
AND ANY PASTRY COOK WHO COULD INVENT NEW TYPES OF TASTY
TREATS WAS HIGHLY PRIZED.
1 AD - MORE THAN THREE HUNDRED PASTRY CHEFS IN ROME, AND
CATO WROTE ABOUT HOW THEY CREATED ALL SORTS OF DIVERSE
FOODS AND FLOURISHED PROFESSIONALLY AND SOCIALLY
BECAUSE OF THEIR CREATIONS.
THE BAKERS - BAKED BREAD IN AN OVEN WITH ITS OWN CHIMNEY,
AND HAD MILLS TO GRIND GRAIN INTO FLOUR.
168 B.C - A BAKER'S GUILD WAS ESTABLISHED IN ROME.
ROMAN ART OF BAKING - BECAME KNOWN THROUGHOUT
EUROPE AND EVENTUALLY SPREAD TO EASTERN PARTS OF ASIA.
13TH CENTURY IN LONDON - COMMERCIAL TRADING, INCLUDING
BAKING, HAD MANY REGULATIONS ATTACHED.
TWENTY REGULATIONS - WERE APPLIED TO BAKERS ALONE,
INCLUDING THAT EVERY BAKER HAD TO HAVE "THE IMPRESSION
OF HIS SEAL" UPON BREAD.
AT HOME - A COMMON SCENE THAT BAKERS OFTEN BAKED GOODS
AND SOLD THEM IN THE STREETS.
BEGINNING IN THE 19TH CENTURY - ALTERNATIVE LEAVENING
AGENTS BECAME MORE COMMON, SUCH AS BAKING SODA.
REMBRANDT - PAINTED A PASTRY CHEF SELLING PANCAKES IN
THE STREETS OF GERMANY, WITH CHILDREN CLAMORING FOR A
SAMPLE.
LONDON - PASTRY CHEFS SOLD THEIR GOODS FROM HANDCARTS.
THIS DEVELOPED INTO A DELIVERY SYSTEM OF BAKED GOODS TO
HOUSEHOLDS AND GREATLY INCREASED DEMAND AS A RESULT.
PARIS - THE FIRST OPEN-AIR CAFÉ OF BAKED GOODS WAS
DEVELOPED, AND BAKING BECAME AN ESTABLISHED ART
THROUGHOUT THE ENTIRE WORLD.
EVERY FAMILY - USED TO PREPARE THE BREAD FOR ITS OWN
CONSUMPTION, THE TRADE OF BAKING, NOT HAVING YET TAKEN
SHAPE.
MRS. BEETON BAKING (1861) - DEVELOPED INTO A COMMERCIAL
INDUSTRY USING AUTOMATED MACHINERY WHICH ENABLED
MORE GOODS TO BE PRODUCED FOR WIDESPREAD DISTRIBUTION.
UNITED STATES - THE BAKING INDUSTRY WAS BUILT ON
MARKETING METHODS USED DURING FEUDAL TIMES AND
PRODUCTION TECHNIQUES DEVELOPED BY THE ROMANS.
POTATO CHIPS OR CRISPS - AN ALTERNATIVE TO THE USUAL
COOKING METHOD OF DEEP FRYING IN AN ATTEMPT TO REDUCE
THEIR CALORIE OR FAT CONTENT.

BAKING HAS OPENED DOOR TO BUSINESSES SUCH AS

) CAKE SHOPS
) FACTORIES

AROMA AND TEXTURE OF BAKED GOODS - ARE STRONGLY

APPEALING BUT IS A QUALITY THAT IS QUICKLY LOST.
COMMERCIAL PRODUCERS - HAVE TO COMPENSATE BY USING
FOOD ADDITIVES AS WELL AS IMAGINATIVE LABELING.
FRESHNESS - IS SUCH AN IMPORTANT QUALITY THAT
RESTAURANTS, ALTHOUGH THEY ARE COMMERCIAL (AND NOT
DOMESTIC) PREPARERS OF FOOD, BAKE THEIR OWN PRODUCTS.
SCONES AT THE RITZ LONDON HOTEL - ARE NOT BAKED UNTIL
EARLY AFTERNOON ON THE DAY THEY ARE TO BE SERVED, TO
MAKE SURE THEY ARE AS FRESH AS POSSIBLE.
MEDIEVAL PERIOD - BAKING WAS A LUXURY AND FEW WERE ABLE
-TO ENJOY.
PENNELL - ACCORING TO HER, OVENS WERE NOT A STANDARD
FIXTURE IN ANY HOUSEHOLD, SO BREAD-BAKING NEVER REALLY
ENTERED THE HOME IN THE MEDIEVAL PERIOD.
RICH PEOPLE - ATE FINE, FLOURED WHEAT BREAD. AND THE ONLY
ONES WHO CAN EAT CAKES THAT WEIGHS 10 TO 20 LBS.
POOR PEOPLE - ATE RYE AND BLACK BREAD.
WALTER - ACORRIDNG TO HIM/HER, “IF YOU WERE WEALTHY,
YOUR BAKED GOODS WOULD BE RICH IN EXOTIC COLOR. BUT IF
YOU WERE POOR, YOU WERE GRATEFUL IF YOU COULD AFFORD
MEAT FOR YOUR PIE.
15TH CENTURY - BRITAIN SAW AN EXPLOSION OF EXPENSIVE
SPICES, SUCH AS SAFFRON.
SWEET DOUGH - WITH LOTS OF CREAM AND BUTTER, STARTED TO
BE ENJOYED BY THOSE WHO COULD AFFORD IT.
THE WIGG - A SMALL BUN MADE WITH SWEETENED DOUGH AND
HERBS AND SPICES – BECAME POPULAR.
MINCED PIES - MADE WITH MINCED BEEF OR MUTTON.
GINGERBREAD - MADE WITH BREADCRUMBS.
16TH & 17TH CENTURIES - BAKING WAS TRANSFORMED BY
GLOBALIZATION, WHICH HERALDED AN EXPLOSION OF TREACLE
AND CURRANTS.
PLUMP CAKE & BREADY DOUGH - WITH LOTS OF BUTTER, CREAM,
AND RAISINS BECAME POPULAR.
ECONOMIC GROWTH - PROMPTED AN EMERGING MIDDLE CLASS,
AND BAKING ‘TRICKLED DOWN'.
LATE 17TH CENTURY - SUGAR WAS CHEAP, AND SO YOU SAW THE
EMERGENCE OF MINCE PIES MADE WITH SUGAR AND SPICES AND
THE REFINEMENT OF FLOUR, YOU SAW THE DEVELOPMENT OF
GINGERBREAD. PASTRIES WERE CONSIDERED FASHIONABLE.
16TH CENTURY - CAME THE FIRST COOKERY LITERATURE.
CAKE HOOP - KNOWN AS CAKE TIN, WAS LINED WITH BUTTERED
PAPER.
18TH CENTURY - CAKE-MAKING SOARED IN POPULARITY.
1760 - THE INDUSTRIAL REVOLUTION SAW A RETURN TO MORE
STODGY BAKED GOODS.
ART OF COOKERY - WAS PUBLISHED IN 1747 AND WRITTEN BY
HANNAH GLASSE, CONTAINED A CATALOGUE OF CAKE RECIPES.
19TH CENTURY - CONVENIENCE FOOD GREW IN POPULARITY.
DR. SARA PENNELL - IS A SENIOR HISTORY LECTURER AT THE
UNIVERSITY OF GREENWICH WHO SPECIALIZES IN SOCIAL AND
CULTURAL HISTORIES OF 17TH AND 18TH-CENTURY BRITAIN,
WITH PARTICULAR INTERESTS IN FOOD CULTURES, HEALTH AND
ARCHITECTURE.
BAKING POWDER - MADE FROM CREAM OF TARTAR AND STARCH,
A LEAVENING AGENT, WHICH CAUSES YOUR BATTER TO RISE &
HAS A BUILT-IN ACIDIC INGREDIENT, SO YOU DON’T NEED TO ADD
ANYTHING ELSE (UNLIKE WITH BAKING SODA). TOO MUCH OF THIS
WILL RESULT TO A BITTER TASTING PRODUCT AND TOO LITTLE OF
THIS WILL RESULT TO A TOUGH CAKE WITH LITTLE VOLUME.
BAKING SODA - IS PURE SODIUM BICARBONATE, AND NEEDS TO
BE PAIRED WITH AN ACIDIC INGREDIENT LIKE HONEY,
CHOCOLATE, OR YOGURT. IT IS ALSO A LEAVENING AGENT. TOO
MUCH OF THIS RESULTS TO A SOAPY, COARSE CAKE.
BUTTER - IS BETTER SUITED FOR BAKING THAN ANY OTHER FAT
PRODUCT. IT ADDS FLAVOR, WITH A MELTING POINT JUST BELOW
BODY TEMPERATURE. IT ALSO HELPS IN LEAVENING AND ADDS
MOISTURE.
CORNSTARCH - HAS MULTIPLE PURPOSES DEPENDING ON THE
TYPE OF DISH IT’S BEING USED IN AND USUALLY EITHER A
THICKENER OR A BINDER, BUT CAN ALSO BE AN ANTI-CAKING
AGENT. IT’S GREAT TO USE IN GLUTENFREE COOKING INSTEAD OF
FLOUR TO THICKEN SAUCES, CUSTARDS, OR CAKE FILLINGS.
EGGS - THEY’RE A LEAVENING AGENT (ADDING VOLUME), AND ARE
A BINDER, MEANING THEY KEEP THE FINISHED PRODUCT
TOGETHER.
WHOLE EGGS - FOR FLAVOUR, BINDING, THICKENING, OR
GLAZING.
EGG WHITES - ARE A DRYING AGENT, AND ADD MOISTURE AND
STABILITY.
EGG YOLKS - CONTRIBUTE TO TEXTURE AND FLAVOUR.
FLOUR - HOLDS INGREDIENTS TOGETHER IN BAKING. WHEN
FLOUR PROTEIN IS COMBINED WITH MOISTURE AND HEAT, IT
DEVELOPS INTO GLUTEN. DIFFERENT TYPES OF FLOURS HAVE
DIFFERENT LEVELS OF PROTEIN, WHICH ARE SUITABLE FOR
VARIOUS BAKED GOODS.
MILK - SOFTENS, CONTRIBUTES MOISTURE, AND ADDS COLOUR
-AND FLAVOUR TO BAKED GOODS. IT’S A DOUBLE-WHAMMY IN TERMS
OF FUNCTION, AS IT GIVES THE DOUGH OR BATTER STRENGTH AND
STRUCTURE, AS WELL AS ADDS TENDERNESS, FLAVOUR AND
MOISTURE.
SALT - DOES A COUPLE DIFFERENT THINGS IN BAKING. IT HELPS
PRESERVE THE COLOUR AND FLAVOUR OF FLOUR & IT CONTROLS
OF THE FERMENTATION RATE OF YEAST, AND STRENGTHENS THE
GLUTEN PROTEIN IN DOUGH. THOUGH SALT SEEMS OUT OF PLACE
IN SWEET RECIPES, IF YOU SKIP IT, YOUR PRODUCT WILL TASTE
VERY BLAND.
SHORTENING - 100%, SOLID FAT MADE FROM VEGETABLE OILS,
ALMOST EXCLUSIVELY USED IN BAKING. WHEN YOU USE
SHORTENING INSTEAD OF BUTTER IN BAKING, YOU’LL GET A
SOFTER AND MORE TENDER, THOUGH TALLER AND LESS
FLAVOURFUL, PRODUCT.
SUGAR - IT ADDS TEXTURE, LIKE KEEPING YOUR BAKED FOODS
SOFT AND MOIST. IT IS ALSO YET ANOTHER LEAVENER, THOUGH
WORKING IN CONJUNCTION WITH FAT, EGGS, AND LIQUID
INGREDIENTS. IT SWEETENS BY THE SUGAR CARAMELIZING IN THE
RECIPE, AND ADDS THAT “CRUNCH” TO THE CRUSTS OF CAKES
AND COOKIES.

TOOLS AND EQUIPMENT

TUBE CENTER PAN - CHARACTERIZED BY A HALLOW SPACE IN THE
MIDDLE. USED TO BAKE CHIFFON CAKES.
MUFFIN PAN - MADE UP OF 4X4 MUFFIN/CUPCAKE MOLDS. IT CAN
ALSO BE USED IN COOKING MEAT LOVES AND CRUSTLESS
QUICHES.
POP OVER PAN - SPECIFICALLY DESIGNED FOR BAKING POP
OVERS.
JELLY ROLL PAN - FLAT SHAPED PAN THAT IS SIMILAR TO BAKING
SHEETS.
BUNDT PAN - CHARACTERIZED BY SCALLOPED SIDES THAT IS
DIFFERENT FROM OTHER PANS.
CUSTARD PAN - TYPE OF PAN WHERE SOLO CUSTARDS ARE
PLACED.
GRIDDLE PANS - SPECIFICALLY DESIGNED FOR BAKING GRIDDLES.
LOAF PAN - SPECIFICALLY DESIGNED FOR BAKING LOAF BREAD.
BISCUIT & DOUGNUT CUTTER - USED TO CUT OR SHAPE DOUGH
-DESIRED SHAPES.
CUTTING TOOLS - USED FOR CUTTING FRESH FRUITS OR OTHER
INGREDIENTS IN BAKING.
ELECTRIC MIXER - BAKING TOOL USED FOR MIXING OR BEATING
BAKING INGREDIENTS SUCH AS EGGS.
FLOUR SIFTER - USED FOR SIFTING ANY KINDS OF FLOUR.
GRATER - USED TO GRATE BAKING INGREDIENTS SUCH AS CHEESE
AND CHOCOLATES.
KITCHEN SHEARS - USED IN ANY CUTTING PROCEDURES.
MEASURING CUPS - USED IN MEASURING DRY AND LIQUID
INGREDIENTS.

GRADUATED CUPS - CUPS THAT GOES MEASUREMENTS ON EACH

SIDE.
MEASURING GLASS - USED FOR MEASURING ANY LIQUID
INGREDIENTS.

MEASURING SPOONS - CONSISTS OF SPOONS USED IN

MEASURING SMALL AMOUNTS OF INGREDIENTS.
MIXING BOWL - USED FOR MIXING INGREDIENTS.
MORTAR & PESTLE - USED IN GROUNDING AND POUNDING
INGREDIENTS.
PARING KNIFE - USED TO MINCE OR CUT FRUITS AND
VEGETABLES.
PASTRY BAG - TRIANGULAR SHAPED CONTAINER USED FOR ICING .
PASTRY TIP - A POINTED PLASTIC TUBE CONNECTED TO THE
PASTRY BAG AND USED FOR DECORATING PASTRY PRODUCTS.
PASTRY BRUSH - USED TO GREASE PANS AND PASTRY SURFACES
BEFORE BAKING.
PASTRY BLENDER - A HANDHELD TOOL MADE OF WIRES USED FOR
CUTTING FATS AND SHORTENING IN DOUGH.
PASTRY WHEEL - USED TO CUT DOUGH WHEN BAKING .
ROTARY EGG BEATER - USED FOR BEATING EGGS AND WHIPPING
CREAM.
ROLLING PIN - USED TO FLATTEN THE DOUGH.
RUBBER SCRAPPER - USED TO REMOVE REMAINING BITS OF FOOD
IN THE BOWL.
SPATULA - COMES IN DIFF SIZES, USED TO REMOVE COOKIES
-FROM COOKING SHEETS.
STRAINER - USED IN SIFTING DRY INGREDIENTS.
TIMER - USED TO TIME BAKING PRODUCTS AND CHECK THE
DONENESS OF THE PRODUCTS.
WEIGHING SCALE - ACCURATE FOR MEASURING LARGE
QUANTITIES OF INGREDIENTS.
UTILITY TRAY - USED TO HOLD UTENSILS AND INGREDIENTS
TOGETHER.
WOODEN SPOON - KNOWN AS MIXING SPOON, - SUITABLE IN
DIFFERENT TYPES OF MIXING.
CAKE DECORATOR - USED TO DECORATE OR DESIGN PASTRY
PRODUCTS.
COOKIE PRESS - USED TO SHAPE PASTRY PRODUCTS.
OVENS - ARE THE WORKHORSES OF BAKESHOP AND ARE
ESSENTIAL FOR THE PRODUCTION OF BAKING PRODUCTS.

DECK OVENS - KNOWN AS STACK OVEN, THE PRODUCTS ARE

LITERALLY PLACED ON THE BOTTOM OF THE OVEN.
RACK OVEN - A LARGE OVEN IN WHICH ALL RACKS FULL OF SHEETS
CAN BE WHEELED FOR BAKING.
MECHANICAL OVEN - THE FOOD IS IN MOTION WHILE IT BAKES IN
THIS TYPE OF OVEN. THE MECHANICAL ACTION ELIMINATES THE
PROBLEM OF HOT SPOTS OR UNEVEN BAKING BECAUSE THE
MECHANISM ROTATES THROUGHOUT THE OVEN.
CONVECTION OVEN - CONTAINS OF FANS THAT CIRCULATES THE
AIR AND DISTRIBUTES THE HEAT RAPIDLY THROUGHOUT.

TYPES OF OVEN
1.) PORTABLE GLASS FRONT OVEN - MOST WIDELY USED TYPE FOR
BAKING SMALL PIZZA. IT CONTAINS A THERMOSTAT AT THE GLASS
DOOR, INDICATING THE TEMPERATURE INSIDE. IT IS SIMPLY PLACED
ATOP A GAS OR ELECTRIC STOVE; HEAT CAN BE REGULATED BY
REDUCING OR INCREASING THE FLAME.

2.) GAS OR ELECTRIC RANGE - MOST MODERN TYPE OF BAKING

APPLIANCE. IT CONSISTS OF BURNERS ON TOP OF THE STOVE FOR
COOKING & A BIG OVEN BELOW WITH A FITTED GLASS DOOR. IT HAS A
TIMER & A THERMOSTAT FOR EASY BAKING. MOST OVENS CONTAIN A
BROILER, WHICH ALLOWS EASY BROILING OF MEAT, FISH, OR
-POULTRY.

3.) WONDER OVEN - SOPHISCATED VERSION OF THE PORTABLE GLASS

FRONT OVEN. IT IS ECONOMICAL, CONVENIENT, EASY TO USE, & EASY
TO CLEAN & STORE.

TYPES OF FLOUR
ENRICHED FLOUR - TYPES OF FLOUR WITH SPECIFIC NUTRIENTS.
THESE RESTORED NUTRIENTS INCLUDE IRON AND B VITAMINS
(FOLIC ACID, RIBOFLAVIN, NIACIN, & THIAMINE).
SELF RISING FLOUR - TYPE OF FLOUR WITH THE BAKING POWDER
& A BIT OF SALT ALREADY ADDED. IT'S A STAPLE IN MANY
SOUTHERN RECIPES. MADE FROM A SOFTER, LOWER PROTEIN
VERSION OF ALL PURPOSE FLOUR, WHICH IS WHAT GROWS
THERE.
QUICK MIXING FLOUR - TYPE OF WHITE FLOUR THAT DISSOLVES
MORE QUICKLY THAN ALL PURPOSE FLOUR, WHICH SAVES YOU
TIME.
NON WHEAT FLOUR - GROUND FROM SUBSTANCES OTHER THAN
WHEAT. THEY ARE GROUND FROM SEEDS, ROOTS AND TUBERS,
NUTS, LEGUMES, AND OTHER GRAINS. MOST TYPES ARE LOWER IN
GLUTEN CONTENT THAN WHEAT FLOUR VARIETIES & SOME ARE
GLUTEN FREE.

TYPES OF SUGAR
GRANULATED WHITE SUGAR - ALSO CALLED TABLE SUGAR,
GRANULATED SUGAR OR REGULAR SUGAR, IS A COMMONLY USED
TYPE OF SUGAR, MADE EITHER OF BEET SUGAR OR CANE SUGAR,
WHICH HAS UNDERGONE A REFINING PROCESS.
BROWN SUGAR - IS A SUCROSE SUGAR PRODUCT WITH A
DISTINCTIVE BROWN COLOR DUE TO THE PRESENCE OF
MOLASSES. IT IS EITHER AN UNREFINED OR PARTIALLY REFINED
SOFT SUGAR CONSISTING OF SUGAR CRYSTALS WITH SOME
RESIDUAL MOLASSES CONTENT (NATURAL BROWN SUGAR) OR IT
IS PRODUCED BY THE ADDITION OF MOLASSES TO REFINED WHITE
SUGAR (COMMERCIAL BROWN SUGAR).
CONFECTIONER'S SUGAR - IS USED TO REFER TO ANY OF A
VARIETY OF REFINED SUGARS THAT HAVE BEEN FINELY GROUND
INTO A POWDERY FORM. THIS TEXTURE MAKES IT IDEALY SUITED
-FOR ICING, FROSTING, CANDY, AND FUDGE. IT CAN ALSO CREATE
MELT-IN-YOUR-MOUTH COOKIES OR BE USED AS A DECORATIVE
DUSTING OVER DESSERTS, BAKED ITEMS, & FRUIT.
LUMP SUGAR - REFINED SUGAR MOLDED INTO RECTANGULAR
SHAPES CONVENIENT AS SINGLE SERVINGS.
MOLASSES - IS A VISCOUS PRODUCT RESULTING FROM REFINING
SUGARCANE OR SUGAR BEETS INTOSUGAR MOLASSES VARIES BY
THE AMOUNT OF SUGAR, METHOD OF EXTRACTION, & AGE OF
PLANT.
PANUTSA - IS MADE OF CRUDE SUGARCANE MOLASSES THAT
USUALLY PUT IN HALF COCONUT SHELL SHAPE.

UBE PANDESAL RECIPE

1. ) UBE
2. ) UBE POWDER
3. ) CHEESE
4. ) EVAPORATED MILK
5. ) HOT WATER
6. ) LARGE EGGS
7. ) ALL PURPOSE FLOUR
8. ) SUGAR
9. ) BREAD CRUMBS
10. ) SALT
11. ) DRY YEAST
12. ) VEGETABLE OIL
13. ) WHITE SUGAR

GOODLUCK :)
BTW, MY APOLOGIES IF MAY TYPOGRAPHICAL ERRORS PO ANG AKING
REVIEWER. HINDI PO KASE AKO PERFECT HAHAHAHAHA I PREFER NA
MAGREVIEW RIN KAYO SA BOOK PARA SURE 100%