FSM4: BASIC BAKING

MODULE 1
_____________________
INTRODUCTION TO BAKING
_______________________________________________________

LEARNING OUTCOMES
At the end of this Module, you should be able to:
discuss the historical perspective of baking;
describe the different baking tools and equipment;
explain techniques in measuring;

INTRODUCTION
Welcome to the baking world! In this class, we'll explore the history of baking, looking at how
it started and changed over time in different places. From basic grains and shared ovens long
ago to the fancy pastries we enjoy today, we'll learn about the interesting path that turned
baking into the diverse and loved skill it is now.

Now, let's roll up our sleeves and get hands-on! We'll get to know the basic tools every kitchen
need, like mixing bowls, measuring cups, ovens, and pastry brushes. Knowing how to use
these tools well is super important for success in baking. We'll also chat about why measuring
things just right matters so much. Learning these skills will help you make tasty treats every
time you step into the kitchen. So, get ready to start this yummy adventure with a mix of
history and hands-on know-how!

ACTIVITY
Activity: Bake a Heritage Recipe

Choose a traditional recipe passed down through generations (e.g., grandma's apple pie)
and bake it, reflecting on the historical perspective of baking embedded in the family or
cultural context.

ANALYSIS
Discussion Questions:

1. Identify the baking tools and equipment used in preparing a traditional family recipe.
2. Apply precise measuring techniques during the baking process.
 FSM4: BASIC BAKING

3. Analyze the experience by recognizing how the historical aspect contributes to the
significance of the recipe.
4. Understand the importance of specific tools in maintaining tradition.
5. Reflect on how accurate measuring techniques impact the overall taste and texture,
connecting the past with present baking skills.

ABSTRACTION

THE HISTORY OF BAKING: FROM ANCIENT TIMES TO MODERN DAY

Baking, one of the world's oldest culinary traditions, has undergone a fascinating evolution over the
millennia. From the rudimentary ovens of ancient civilizations to the high-tech kitchens of today, the
history of baking is a testament to human ingenuity and our unceasing desire for delicious, comforting
food. Here’s a journey through time as we explore the rich history of baking, from its humble
beginnings to its current role as both an art and a science.

ANCIENT BEGINNINGS

The story of baking can be traced back to ancient civilizations. The earliest evidence of bread making
dates to around 14,000 years ago, when our ancestors discovered the transformative power of fire.
They mixed ground grains with water to form a paste, which was then baked over open flames or on
hot stones. This simple act marked the birth of bread, a staple that would become fundamental to
human diets for centuries to come.

EGYPTIAN INNOVATIONS

One of the most significant developments in baking occurred in ancient Egypt. The Egyptians are
credited with inventing the first ovens, which were made of clay and heated by wood or reeds. These
ovens allowed for more controlled and efficient baking, leading to a wider variety of bread and pastry
creations. Additionally, the Egyptians developed leavened bread by fermenting dough with wild yeast,
a technique still used today.

GREEK AND ROMAN INFLUENCE

The Greeks and Romans further advanced the art of baking. Greek philosophers, including Aristotle,
wrote about the science of bread making, and public bakeries were common in both ancient Greece
and Rome. Roman bakers refined the use of enclosed brick ovens, which had the ability to maintain
consistent temperatures. This innovation was a precursor to the modern baking oven.

THE MIDDLE AGES AND THE RISE OF GUILDS

During the Middle Ages, baking became a respected trade, and baking guilds emerged across Europe.
These guilds controlled the quality of bread and set strict standards for bakers. The Middle Ages also
saw the introduction of new ingredients, such as sugar and spices, which transformed baking into a
more diverse and creative art form.

THE RENAISSANCE AND BEYOND

The Renaissance period brought about significant changes in baking, including the use of mechanical
mixers and more refined techniques. In the 17th century, the French invented the rolling pin, which
 FSM4: BASIC BAKING

revolutionized pastry making. By the 18th century, baking had become a beloved household activity,
with cookbooks offering recipes for cakes, pies, and pastries.

THE INDUSTRIAL REVOLUTION

The 19th century brought another transformation in baking with the advent of the Industrial
Revolution. Innovations such as the invention of baking powder and the development of efficient
milling processes made baking more accessible to the masses. Commercial bakeries flourished, and
pre-packaged baked goods became widely available.

THE MODERN ERA

In the 20th century, baking experienced a surge in popularity, fueled by advancements like the electric
oven and the stand mixer. Baking became not only a practical way to feed families but also a form of
artistic expression. Television shows and celebrity chefs further elevated the status of baking, turning
it into a beloved pastime.

Today, baking continues to be a cherished tradition, and it has found a new home in the digital age.
Online communities share recipes and techniques, while artisanal bakeries craft unique and intricate
creations. Baking has evolved from a humble necessity into a rich and diverse culinary art, a testament
to the enduring human love for the simple pleasure of freshly baked bread, pastries, and sweets.
Whether you're a novice baker or a seasoned pastry chef, the history of baking is a testament to the
enduring power of a warm loaf of bread or a freshly baked cookie to bring joy and comfort to our lives.

BAKING TOOLS AND EQUIPMENT

In order for someone to create perfect and fresh baked goods, he/she must be knowledgeable
about the purpose, function, and usage of various physical resources to be used. Without this
necessary knowledge, one simply cannot correctly utilize different resources like tools, equipment,
and raw materials that can result in a failed end product. That is why in this lesson; you will be
introduced to the different utensils and equipment that are commonly used in baking. But before that,
let us first know the difference between kitchen utensils and equipment.

Kitchen Tools - Kitchen tools refer to the tools in the kitchen which are handheld or tools which are
powered and manipulated by hands, that is why anything that you can hold and use with a hand are
considered kitchen tools.

Kitchen Utensils - Kitchen utensils are handheld; hence, it can be considered as kitchen tools. These
kitchen utensils are tools you used to cook with. Kitchen utensils do not need a power attachment
to do what is necessary with them, unlike kitchen equipment.

Kitchen Equipment – Kitchen Equipment can be small or large appliances. It needs electricity to
function like blender, microwave oven, stand mixer, and so on. Equipment such as small and large
appliances are required to do larger jobs. Kitchen equipment is bigger in comparison with kitchen
tools.
 FSM4: BASIC BAKING

A. Example baking tools B. Example baking equipment

CLASSIFICATION OF BAKING TOOLS AND EQUIPMENTS

1. Measuring Devices - A perfectly baked product calls for an accurate measurement, which is why it
is important for you to be aware of the different measuring devices that are commonly used in baking.
Measuring devices function as tools used to accurately measure ingredients. Measuring devices
may vary on its material, usage, amount and what is being measured.

a) Measuring Spoons – it can be used on both wet and dry ingredients. Measuring spoons are used
to measure small amounts of ingredients. To get a precise measurement; first, pour an excessive
amount of ingredients needed to be measured in the measuring cup, after that level off the excess by
swiping a flat edge of the knife over the cup.

b) Dry Measuring Cups – usually made of aluminum, stainless steel, or plastic, these measuring
devices are used for measuring solid or dry ingredients like flour, sugar, oats, or other powdered
products. Uses a cup as a unit of measurement. Measurement of cups may be one (1), half (½), one-
thirds (1/3), quarter (¼),and one-eights (1/8). Measuring spoons and dry measuring cups uses the
same method to get a precise measurement.

c) Graduated Measuring Cup – this measuring device is purposely used to measure wet or liquid
ingredients like milk, water, oil etc. This device usually uses milliliters as its unit of measurement and
unlike dry measuring cups, the level of its measurement is marked or written on the side. To get a
precise measurement, put the cup on a flat surface and bend down so your eye is level with the
cup.

d) Weighing Scales – these measuring devices are useful when larger amounts of ingredients are
to be measured and dry measuring cups are not enough to be used. There are different two
classifications of weighing scales; it can be (d2) electronic (digital and fixed readouts) and (d1) analog
(uses one needle that has a pointing end towards a number).

e) Timer – portable kitchen timers are useful for any busy chef. With its loud warning signal and a
large timing power, it can inform a chef/cook about the baked products specifically in the rising of
yeast and to check the doneness of cakes. It is convenient to use because it can be held in a pocket or
put near the timed food object.

f) Thermometer – from the word itself, thermo meaning heat, is a device used to measure
temperature. There are also two classifications of kitchen thermometers; one that can measure the
external temperature and one that can measure internal temperature. Oven thermometer is
commonly used in baking. It is hung inside the oven to check the external temperature.
 FSM4: BASIC BAKING

2. CUTTING TOOLS - the tools included in this classification are tools that function as an important
part of baking, which is to cut ingredients or mixture to successfully produce bakery products with
their desired characteristics. Cutting tools should not be used for other household tasks and must be
maintained regularly and stored properly.

a) Kitchen Shears – also called kitchen scissors, kitchen shears is a tool that is mainly used for snipping
herbs, cutting open food packaging, and even breaking down poultry and fishes. Kitchen shears are
perfect for cutting slippery foods because its handle is made of plastic or rubber, which improves
your hold on the food and keep your attention on the cutting process.

b) Kitchen Knife – A knife can be used for almost every cutting task in food preparation; slicing,
chopping, and mincing ingredients like fruits, vegetables, meat, etc. Knives come in sets with
different sizes and shapes; every kind of knife has its specific or best use. For example, bread knives
are specifically used only for any kind of bread.

c) Pastry Blender or Cutter – it is useful in making a pie dough because its purpose is to help in cutting
the fat or shortening evenly in the dry ingredients, which makes the pie crust flaky.

d) Cutters – cookie cutters and pastry cutters come in many shapes and sizes. It cuts decoratively
by stamping them from rolled-out dough. Its shape depends on the design that the baker prefers.

e) Kitchen Cutter Wheels – It has a blade knife used to cut dough when making pizza and pastries like
pie, biscuits, and croissants.

f) Scrapers – a bench scraper, also called a dough cutter, is a small rectangle made of stainless steel
or plastic with a handle along one of the long edges. It is used for cutting and portioning dough and
for scraping tabletops.
 FSM4: BASIC BAKING

3. MIXING TOOLS - These Proper size and shape of baking pans should be use accordingly, as these
affect the quality of the baked product. Some bakery products need to be baked in an especially
designed bakeware to enhance the product’s aesthetic appearance. . Mixing tools are also important
as it helps in thoroughly combining ingredients to successfully produce bakery products with their
desired characteristics, and that includes texture.

a) Mixing Bowls – Mixing bowls are the most basic, common, and essential tool used in mixing
ingredients, whether it is wet or dry ingredients (batter and dough). It's usually made of stainless
steel or plastic, and it comes in a variety of sizes so that you can choose the right one for your baking
needs.

b) Wooden Spoon – A wooden spoon may be used for a variety of purposes. It can be used to stir and
to fold ingredients into the batter, or clean the sides of a bowl or pan where batter has spilled. It
comes in a variety of sizes and shapes to fit your mixing process.

c) Electric Mixer – An electric mixer is a kitchen appliance that rotates a set of "beaters" in a bowl
containing the ingredients, like dry and liquids, to be mixed thoroughly. Mixers make repetitive
activities such as stirring, whisking, and pounding easier when compared to using a wire whisk by
hand. Electric mixer may be; (c1) hand mixer or (c2) stand mixer.

d) Rubber Scraper or Spatula – A rubber or plastic scraper, also called rubber spatula, is used to scrape
sticky ingredients or batter mixtures from cups and sides of bowls. It is also used as well as to transfer
the batter into baking pans.

e) Wire Whisk – also called balloon or rigid whisk, wire whisk is a loop of stainless-steel wire fastened
to a handle used for mixing and blending or whipping foams and cream. It is also used for dry mixing
of ingredients (flour, sugar, baking powder).

f) Immersion Blender - Immersion blenders is a stick with blender blades attached to the end that are
used to combine or purée ingredients in the container in which they are being cooked. It is also known
as stick blenders, mini blenders, hand blenders, or wand blenders.

4. DESIGNING TOOLS - This classification will include other basic hand tools which are also important
in producing a well-made bakery product.
 FSM4: BASIC BAKING

a) Rolling Pin – a piece of smooth cylindrical wood with handles (ball-bearing) or without handles
(straight wooden) and is used for rolling or flattening dough for breads or rolls. Textured rolling pins
are also available and are used to emboss designs and patterns.

b) Grater – A variety of graters used to shred ingredients into small uniform pieces so that they will
blend or melt easily when cooked. The most common grater is the box grater.

c) Pastry Bag and Tip – is a pointed metal or plastic tube connected to the opening of the pastry and
is used to form pastries and cookies, for decorating cakes and cookies, and for filling a variety of
pastries such as cream puffs, eclairs, or doughnuts.

d) Peel – wooden or metal thin, flat board with a long, thin handles used for inserting and removing
hearth (fireside/fireplace) breads, like baguette and pizza dough, from deck oven.

e) Pastry Brushes – These are used to apply coating (egg wash/milk/butter, etc.) into bake products
or to glaze food before and after cooking or baking.

f) Spatula – An implement with a broad, flat, blunt blade, used for mixing and spreading things,
especially in cooking and painting.

g) Sifter – usually made of wire mesh or fine plastic screen that sieves dry ingredients. Flour is
usually sifted first before measuring to incorporate air.

h) Turntable or Lazy Susan – a round flat disk that swivels freely on a pedestal base is used for holding
cakes for decorating.

i) Cooling Racks – these are important for cooling baked products to prevent “wetting” or “steaming”
of the bottom crust.

5. Bakeware - These are used to contain the batter or dough while baking. Bakeware may be made
out of metal or glass. Proper size and shape of baking pans should be use accordingly, as these affect
the quality of the baked product. Some bakery products need to be baked in an especially
designed bakeware to enhance the product’s aesthetic appearance.

a) Baking Sheet – also called as cookie sheet and sheet pans, baking sheet is a shallow rectangular
tray with a 1-inch lip on all four sides, although some of it are rimless o have a rim on one side so that
 FSM4: BASIC BAKING

heat can circulate and permit even baking. Bright shiny baking sheets promote even browning on the
bakery products.

b) Tart Molds or Pans – come in individual or large sizes and in round, rectangular or square shapes.
Some have fluted edges and removable bottoms, making the baked pastry removed from the
pan easier.

c) Cake Pans – most cake pans are made from heavy-gauge aluminum in a variety of round and square
sizes. It is commonly used for making a layered cake.

d) Tube Pans – Angel food, Bundt and Gugelhupf are some of the bakery products that are being mold
and baked in tube pans. It is a round pan with hollow cone in the middle. This design brings heat to
the center of the batter and is beneficial when baking heavy batters as well as delicate egg foam cakes.

e) Spring Form Pans – this type of bakeware have a removable bottom and sides that releases with
the flip of a spring mechanism. Fragile desserts such as cheesecakes would be difficult to unmold
and are often best baked with this kind of pan.

f) Muffin Pans – make it possible to bake a number of individual pastries one at a time. Commonly
used for baking cupcakes, muffins, tarts, or pastry cups.

g) Loaf Pans – it is ideal for any cake recipes and loaf breads. It normally holds an aluminum
body. Loaf pans have nonstick surfaces to easily remove finished products.

h) Jelly Roll Pan – It is shallow rectangular pan used for baking rolls and also designed to make thin
sponge or sheet cakes that are sturdy enough to coat with crème, jelly, or other fillings.

TECHNIQUES IN MEASURING USED IN BAKING

It is important to measure the ingredients accurately to get standard products and efficient use of
materials. Different flour in different localities need varying amounts of liquid and this should be
 FSM4: BASIC BAKING

considered in baking. Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area. You will soon learn
to judge the correct amount of liquid to add by the consistency of the dough and the way
it handles.

Flours

1. Sifted Flour

Sifting flour helps aerate it and removes any lumps, ensuring a more accurate measurement.
Use a sifter or a fine-mesh sieve to sift the flour into a bowl.
Spoon the sifted flour lightly into the measuring cup until it overflows.
Level off the excess flour using a straight-edged utensil, like the back of a knife or a spatula.
Do not tap the cup or shake it to settle the flour.
2. Unsifted Flour
When measuring unsifted flour, use the "spoon and level" method.
Gently spoon the flour into the measuring cup without packing it down.
Once the cup is filled, use a straight-edged utensil to level off the flour by sweeping it across
the top of the cup.
Again, avoid tapping or shaking the cup to settle the flour.
3. Cornmeal Flour and Similar Products
Cornmeal and other coarse grains are measured using the "spoon and level" method as well.
Spoon the cornmeal into the measuring cup without compressing it.
Level off the excess with a straight-edged utensil.
Fats and Oils
1. Shortening, Margarine, and Butter
For accurate measurement, use dry measuring cups specifically designed for solid fats.
If using sticks of butter or margarine, they are usually marked on the wrapper. One stick is
typically equal to 1/2 cup.
Cut the required amount, or use a knife to shape it into the cup. For an accurate measurement,
the fat should be level with the top of the measuring cup.
If using a block or container, you can use a spatula or a similar tool to scoop and level off the
fat.
2. Liquid Fats or Oils:
Use a liquid measuring cup for accurate measurement of oils or other liquid fats.
Place the measuring cup on a flat surface and pour the liquid fat into the cup.
Bend down to eye level and check the measurement at the meniscus, the lowest point of the
curved surface of the liquid. Ensure the liquid is level for accurate measurement.
Be cautious when measuring viscous liquids, as they can cling to the sides of the measuring
cup
Use a spatula to ensure you get all the liquid into the recipe.
Dry and Liquid Milk
1. Dry or Powder Powdered Milk
Use dry measuring cups specifically designed for dry ingredients.
Spoon the dry milk powder into the measuring cup.
Level off the excess powder using a straight-edged utensil, like the back of a knife or a spatula.
 FSM4: BASIC BAKING

Avoid tapping or shaking the cup to settle the powder, as it can lead to an inaccurate
measurement.
2. Liquid Milk
Use a liquid measuring cup for accurate measurement of liquid milk.
Place the measuring cup on a flat surface.
Pour the liquid milk into the cup until it reaches the desired mark on the measuring cup.
Check the measurement at eye level, ensuring the liquid is level for accurate measurement.
Sugar
1. White Sugar
Use dry measuring cups designed for dry ingredients.
Spoon the white sugar into the measuring cup.
Level off the excess sugar using a straight-edged utensil, like the back of a knife or a spatula.
Do not tap or shake the cup to settle the sugar, as it can lead to an inaccurate measurement.
2. Brown Sugar
Brown sugar tends to clump, so it's important to pack it down for an accurate measurement.
Use a dry measuring cup and pack the brown sugar into the cup.
Level off the excess sugar with a straight-edged utensil.
Brown sugar is often measured as "packed," meaning you press it down firmly in the
measuring cup. This helps maintain consistency in recipes.
3. Syrup, Molasses, and Similar Products
Use a liquid measuring cup for accurate measurement of syrups, molasses, or similar products.
Pour the syrup or molasses into the liquid measuring cup, allowing it to flow and fill the cup.
Check the measurement at eye level to ensure accuracy.
Consider coating the measuring cup with a thin layer of cooking spray or oil before pouring
sticky substances like molasses to make pouring and cleanup easier.
Powdered ingredients required in small quantities
1. Measuring Small Quantities
Use measuring spoons designed for small quantities. These typically come in sizes like 1/8
teaspoon, 1/4 teaspoon, 1/2 teaspoon, etc.
For dry ingredients like baking powder, baking soda, and fine salt, use a level scoop. Use a
straight-edged utensil, like the back of a knife, to level off the ingredient in the measuring
spoon.
When measuring yeast in granules, spoon the granules into the measuring spoon without
compressing them. Level off the excess with a straight-edged utensil.
2. Powdered Cinnamon and Similar Ingredients
Measuring Powdered Cinnamon and Similar Products:
Use measuring spoons for small quantities or as specified in the recipe.
For powdery or fine ingredients like cinnamon, gently spoon the ingredient into the measuring
spoon without packing it down.

APPLICATION

“Baking Success: Measure with Precision for Perfect Cookies"

Direction: Carefully measure each ingredient according to the chocolate chip cookie recipe
instructions, using the appropriate measuring tools such as cups and spoons. Ensure accuracy by
 FSM4: BASIC BAKING

leveling off dry ingredients like flour and sugar and checking liquid levels, such as vanilla extract
or milk, at eye level. This precision in measuring will guarantee a successful and delicious outcome
for your batch of chocolate chip cookies.

REFERENCES:
Andres, M. P. R., & Wang, J. L. (2021). Bread and Pastry Production (K to 12 Edition).
Adriana Printing Co., Inc.
Basabas, L. D. (2016). Bread and Pastry Production. Rex Bookstore Inc.
De Los Reyes, C. E. P., & Añero, M. B. (2016). Bread and Pastry Production. Lorimar
Publishing, Inc.
Tesda Training Regulations for read and Pastry Production NC II

REFLECTION:

5-Minute Non-Stop Writing begins…NOW!

From this module of Introduction to Introduction to Baking, I learned …

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________.____________-