GOOD

MORNING…
NOVIE F. EVASCO, MBA
Baking and
Steaming Made Easy
Cakes and Pastries

01 History
Cake, Mixes, Varieties, Comparison to Bread, Shapes, Cake
Flour, Cooking, Food Safety. Sanitation.

02 Definition of Terms
Pie and Pastries, Kinds of Pastry, Ingredients, Mixing Techniques,
Petit Fours.

03 Tools and Their Uses

Mixing Tools and Utensils, Cutting Tools, Miscellaneous Tools,
Decorating Tools, Baking Temperatures,

04 Decorative and Present

Bakery Products
Frosting, Fillings and Glazes, Storing Techniques, Food
Packaging,
 ACAKE WESOME
is a form of sweet food made from flour, sugar, and other ingredients,
that is usually baked. In their oldest forms, cakes were modifications of
bread, but cakes now cover a wide range of preparations that can be
simple or elaborate, and that share features with other desserts such
as pastries, meringues, custards, and pies.

The most commonly used cake Cake is often served as a

ingredients include flour, sugar,
eggs, butter or oil or margarine,
a liquid, and a leavening agent,
such as baking soda or baking
powder.
celebratory dish on
ceremonial occasions, such
as weddings, anniversaries,
and birthdays.
 The term "cake" has a
long history. The word
itself is of Viking origin,
from the Old Norse
word "kaka".
Sponge cakes,
leavened with beaten
HISTORY eggs, originated during
the Renaissance,
possibly in Spain.
Early cakes in England were
also essentially bread: the most
obvious differences between a
"cake" and "bread" were the
round, flat shape of the cakes,
and the cooking method, which
turned cakes over once while
cooking, while bread was left
upright throughout the baking
process.
Ever since cake in a box has
become a staple of
supermarkets and is
complemented with frosting in
a can.

CAKE
MIXES
 VARIETIES of CAKE PRODUCTS
Cakes are broadly
divided into several
categories, based
primarily on
ingredients and
mixing techniques.
Although clear
examples of the
difference between
cake and bread are
easy to find, the
precise classification
has always been
elusive.
 A WESOME
BUTTER CAKE

Butter cakes are made from creamed

butter, sugar, eggs, and flour. They rely
on the combination of butter and sugar
beaten for an extended time to
incorporate air into the batter. A classic
pound cake is made with a pound each
of butter, sugar, eggs, and flour.

creamed butter, sugar, eggs, and flour

 A WESOME
SPONGE CAKE

Sponge cakes (or foam cakes) are

made from whipped eggs, sugar, and
flour. Traditional sponge cakes are
leavened only with eggs.

Chiffon cakes are sponge cakes with

vegetable oil, which adds moistness.
 A WESOME
CHOCOLATE CAKE

Chocolate cakes are butter

cakes, sponge cakes, or other
cakes flavored with melted
chocolate or cocoa powder.

Fudge cakes are chocolate cakes that

contain fudge.
 A WESOME
COFFEE CAKE

Coffee cake is generally thought

of as a cake to serve with coffee
or tea at breakfast or a coffee
break.

crumb topping called streusel or a

light glaze drizzle.
 A WESOME
FLOURLESS CAKE

Baked flourless cakes include

baked cheesecakes and
flourless chocolate cakes.
Cheesecakes, despite their
name, are not cakes at all.
Cheesecakes are also very old, with
evidence of honey-sweetened cakes
 A WESOME
LAYER CAKE

Layer cakes are cakes made with

layers of sponge or butter cake,
filled with cream, jam or other
filling to hold the layers together.

sponge or butter cake, filled with

cream, jam
 A WESOME
ONE EGG CAKE

One egg cakes are made with

one egg. They can be made with
butter or vegetable shortening.

an economical recipe when using two

eggs for each cake was too costly.
 Although clear examples of
the difference between
cake and bread are easy to
find, the precise
classification has always
been elusive. For example,
banana bread may be
properly considered either
a quick bread or a cake.
Yeast cakes are the oldest
and are very similar to
yeast bread. Such cakes
are often very traditional in
form and include such
pastries as babka and
stollen.
COMPARISON
WITH BREAD
SHAPES Cakes are frequently described according to their physical form. Cakes may
be small and intended for individual consumption. Larger cakes may be
made to be sliced and served as part of a meal or social function.

Bundt cakes Swiss rolls

Cake balls
Sheet cakes

Cake pops Layer cakes

Cupcakes and madeleines

flour with a high
starch-to-gluten
ratio is made We Create
from fine- Quality
textured, soft, Professional
PPT Presentation
low-protein
wheat.
A cake can fail to
bake properly,
which is called
"falling".

We Create

CAKE FLOUR
Quality Professional
PPT Presentation COOKING
Food Safety
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CHIEF CHEF
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CHIEF CHEF
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CHIEF CHEF
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 SANITATION Sanitation
means
Workers Personal Hygiene
keeping
Remove jewelries and accessories bacteria down
before starting to work.
to a small
number as
Hands should be clean and nails
cut short. possible
through
Use the appropriate work outfit.
personal
hygiene and
proper food
Keep sick persons out of the
kitchen. handling.
SANITATION
Facilities
Sanitize all laboratory equipment,
tools and utensils

Air dry all equipment, tools and

utensils

Dispose of garbage properly

 SANITATION
Practical Ways of Keeping Food
Clean
 Keep dry and liquid ingredients
 Food should be handled with
in a sealed container.
clean hands.

 Avoid sneezing and coughing  Separate fresh vegetables from

when handling food. old ones before storing.

 Utensils that fall on the floor  Keep food at a suitable

should be washed well before temperature.
using them again.

 Clean cans, bottles and  Keep hot food hot until

bags containing ingredients served.
before opening.  Keep cold food cold until
served.
 SANITATION
Keeping the Work Laboratory Area
Clean
 Keep the floor area clean and
free from waste, water and
grease.

 Keep cabinets dry, clean

and closed tightly to keep
away rodents and insects.

Safety Precautions in the Kitchen  Check and clean the

Observance of safety precautions dishwashing area
promote work efficiency and prevent whenever needed.
accidents. Occasionally, accidents do
happen.  Clean the tables after
using them.
 Th
Ut e U
Fo en s
FACTORS THAT CONTRIBUTE

Th
llo si e o

e
w ls fA

U
in
TO SUCCESSFUL BAKING

se
g pp
C ro

of
or pr

Q
re ia

ua
ct te

lit
Pr To

y
oc

In
ol The Use of Quality Ingredients
s

gr
ed an

ed
ur Always use high quality dry and liquid
d

ie
es ingredients, minor baking ingredients,

nt
shortening and fresh eggs.

s
03

02

01
The Use of Appropriate Tools
and Utensils
Appropriate use of tools and utensils
promote work efficiency and effectiveness.

Following Correct Procedures

Study and follow the recipe accurately.
DEFINITION OF TERMS
ACID BOILED ICING GARNISHING SCRAPE

ANGEL FOOD CAKE CHEMICAL LEAVENER GATEAU SIFT

APPROPRIATE CHIFFON METHOD GLAZE SPONGE

ASSEMBLING COMMIS GREASE SWEET PASTE

BAKE CONSISTENCY MARZIPAN TURN TABLE

BATTER FOAMING PETIT FOUR TORTES GERMAN

BEATING FROST PREHEAT WHIP

BLEND FONDANT PRODUCT MES IN PLACE

PIES AND
PASTRIES
Pies and pastries, like cakes,
are delightful to eat especially
when they are baked
properly. A well-prepared
pastry may be determined by
the quantity of its pie crust.
Pastry is a delicate baked
product which consists of
crust and filling. It contains
high percentage fat, which
contributes to a flaky or
crumbly texture. A good
pastry is light and airy and
fatty, but firm enough to
support the weight of the
filling.
 KINDS OF PASTRY
a flaky raised dough.
a pastry made of sweetened yeast It is like a sweetened
dough with toppings such as fruit, nuts, Croissants cross between a
Cream or cheese. simple yeast-raised
puffs Danish dough and puff
a type of light pastry that is
pastry pastry.
filled with whipped cream

Puff
pastry
a light, flaky, rich pastry
made by rolling dough with
butter and folding it to form
layers: used for tarts
Pie and
French Tart
pastries
pastries that consist of two
a rich pastry, filled with components: the first, relatively thin
custard or fruit. pastry (pie) dough, when baked forms a
crust (also called pastry shells) that
holds the second, the filling
PASTRY INGREDIENTS
All-purpose flour - type of flour used in baking
pastries. The gluten content of this flour provides
framework or substance of baked pastries.

Lard and vegetable shortening - fats frequently

used to make pastry. Butter and margarine
produce a less tender crust.

PASTRY Water – an important ingredient in pastry

because it provides the moisture needed to
develop gluten.

Salt – contributes to the flavor of pastry and has

no influence on flakiness or tenderness.
MIXING TECHNIQUES FOR PIES AND PASTRIES

STIRRING BEATING WHISKING ROLLING

MIXING TECHNIQUES FOR PIES AND PASTRIES

LAMINATING CREAMING KNEADING CUT IN

BAKING TOOLS
AND THEIR USES Baking is a
sophisticated
Baking is a precise skill, which method of cooking
calls for the exact measurement food. It requires
of the ingredients to achieve special tools and
desired outcome. How much of equipment in
order to bring out
each ingredient to be used can the best results.
be determined using few To prepare for
standard measuring tools baking, familiarize
yourself with the
following baking
tools, utensils and
equipment
classified
according to their
use
A WESOME
TOOLS

a transparent cup calibrated to

indicate the amount of liquid.

LIQUID-MEASURING CUP
A WESOME
TOOLS

is a set of marked cups used to

measure dry ingredients such as
flour and sugar. They are either
made of plastic, aluminum, or
stainless steel.

DRY-MEASURING CUP
A WESOME
TOOLS

a set of spoons used to measure

small amounts of ingredients.

MEASURING SPOONS
A WESOME
TOOLS

is an instrument used to
measure the weight of the items
or ingredients.

DIETETIC SCALE
A WESOME
TOOLS

a tool with a sharp edge used to

cut dough.

DOUGH CUTTER
A WESOME
TOOLS

used in sifting coarse or dry

ingredients such as flour and
sugar.

FLOUR SIFTER
A WESOME
TOOLS

a motor powered device used to

stir and blend mixtures used in
baking.

ELECTRIC MIXER
A WESOME
TOOLS

tool used to grate food into finer

form.

GRATER
A WESOME
TOOLS

a hollow dish where ingredients

for baking are mixed.

MIXING BOWL
A WESOME
TOOLS

a solid elongated wood with

handles at both ends that is
used to flatten dough or pastry.

ROLLING PIN
A WESOME
TOOLS

a handheld device for beating

eggs, cream, and other liquids.

ROTARY EGG BEATER

A WESOME
TOOLS

a tool used, for mixing and

scraping mixture on the side of a
bowl.

RUBBER SCRAPER
A WESOME
TOOLS

a flat, thin and blunt metal used

for leveling-off dry ingredients
and spreading icing and frosting
on cakes.

SPATULA
A WESOME
TOOLS

a tool used for mixing and

stirring flour mixtures.

WOODEN SPOON
A WESOME
TOOLS

an equipment used for baking,

heating, or drying foods

OVEN
A WESOME
TOOLS

an aluminum or tempered glass

dish, rectangular or square in
form used for baking cakes

BAKING PAN
A WESOME
TOOLS

an aluminum rectangular or
square pan with hallow rounded

MUFFIN PAN
A WESOME
TOOLS

is a flat aluminum sheet used for

baking cookies.

COOKIE or BAKING SHEET

A WESOME
TOOLS

It may be made of soft, flexible

nylon or unbleached hog
bristles. It is used for greasing
pans, washes, and brushing of
cake crumbs.

PASTRY BRUSH
A WESOME
TOOLS

They are plastic or metal tubes

attached at the tip of the pastry
bag to achieve the desired
design when piping out icing.

PASTRY TIP/PIPING TUBES

 Not all ovens are of the same kind and type.
Check on the quality of oven to be used to
ensure its capacity to produce quality pastry
products. Heat should be evenly distributed
throughout the compartment. Use the table
below as your temperature guide in baking pies
and pastries

Types of Products and Oven

Temperature Baking Time
 One – crust pie (custard type, unbaked shell) 400°F to 425°F 30 to 40 min
 Meringue on cooked filling in prebaked shell 350°F to 425°F 12 to 15 min
 Shell only 450°F 10 to 12 min
 Two – crust pies with uncooked filling 400°F to 425°F 45 to 55 min
 Two – crust pies with cooked filling 425°F to 450°F 30 to 45 min

BAKING TEM-
PERATURES
TECHNIQUES IN MEASURING AND
WEIGHING INGREDIENTS 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 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.
DRY INGREDIENTS
FLOUR
 Sift the flour to remove
lumps.
 Spoon sifted flour lightly into a
measuring cup heaping it well
over the top of the cup. Do not
shake the cup.
 Level off the cup with
a straight-edged
utensils or spatula.

 For fractions of a cup, use

the lines indicating ¼, ⅓,
and ½ of the standard
measuring cup.
DRY INGREDIENTS
SUGAR
 White sugar needs sifting
only if lumpy. Proceed as in
the measurement of flour
 Brown sugar, if lumpy, press
through a coarse sieve to crush
the lumps. Pack into measuring
cup just enough to hold its
shape.
 Sift confectioner’s sugar
through a sieve to remove
lumps. Spoon lightly into
measuring cup. Level off with
spatula or any straightedge
utensil. Do not shake the cup.
DRY INGREDIENTS
BAKING POWDER, SODA, SALT AND
SPICES
Fill measuring spoon with the
desired ingredients. Level off
with a spatula or any straight-
edged utensils. If baking
powder has caked, stir lightly
before measuring. Lesson
Information measuring cup,
taking care not to have air
pockets. Level off with a
spatula or any straight –
edged utensils. Use standard
measuring spoon for less
than ¼ cup shortening.
DRY INGREDIENTS
SHORTENING

With the use of measuring

cup have shortening at room
temperature. Pack firmly into
the desired and add
shortening enough to cause
the water to rise up to the 1
cup mark. To measure ¼ cup,
fill with cold water up to ¾
cup level and add shortening
enough to raise the water up
to the1 cup mark. Drain well.
DRY INGREDIENTS
SHORTENING

Water Displacement Method

Fill the cup with cold water up
to ¼ cup level if ½ cup of fat
is desired and add shortening
enough to cause the water to
rise up to the 1 cup mark. To
measure ¼ cup, fill with cold
water up to ¾ cup level and
add shortening enough to
raise the water up to the1 cup
mark. Drain well.
LIQUID
INGREDIENTS
WATER AND MILK
 1 cup butter = 1 cup margarine
 1 oz. baking chocolate (unsweetened) = 1 square
 1 oz. sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp
shortening
 8 – 10 pcs graham crackers = 1 cup graham crumbs
 4 oz. bread = 3 cups soft crumbs
 1 cup milk = ½ cup evaporated milk ½ cup water
 1 cup cake flour = 1 cup all-purpose flour – 2T + 2T
cornstarch (both sifted before measuring)
 1 tablespoon cornstarch = 2 tablespoon flour
 1 cup sour milk = 1 cup evaporated milk +
 1 T vinegar or lemon juice
 1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
 1 whole egg = 2 egg yolks
 1 cup molasses = 1 cup honey
LIQUID
INGREDIENTS
WATER AND MILK
 A liquid measuring cup is best to use for liquid
ingredients because it is clear and see through.
It also has a spout that makes pouring of liquids
easy.
To get the exact amount, follow these steps when
measuring liquids.
a)Set up the liquid measuring cup. Place the
measuring cup on a flat, even surface.
b)Pour the liquid carefully and slowly into the cup.
Stop pouring when the liquid reaches the marker
line for the desired amount.
c)Check your measurement. Bend down so that
your eyes level with the marker line. Look at the
top of the liquid.
Frequently Used Substitutions and Equivalents
Equivalent Weights and Measurement
GIVEN MEASURMENT EQUIVALENTS ABBREVIATIONS SYMBOLS

1 gallon 4 quarts Gallon gal.

1 quart 2 pints Quart qt.

1 pint 2 cups Pint pt.

1 cup 8 fluid ounces Cup C

½ cup 4 ounces Tablespoon T/ tbsp

¼ cup 2 ounces Teaspoon t/tsp

MILK FLOUR SUGAR EGGS

Frequently Used Substitutions and Equivalents
Equivalent Weights and Measurement
GIVEN MEASURMENT EQUIVALENTS ABBREVIATIONS SYMBOLS

1/8 cup 1 fluid ounce Fluid ounces fl. oz.

1 tablespoon 3 teaspoon Ounce oz.

1 pound 16 ounces Pound lb.

2.2 pounds 35.2 ounces Gram g.

1 kilogram 1000 grams Kilogram kg.

MILK FLOUR SUGAR EGGS

Bakers prepare, bake and
decorate bread, rolls,
biscuits, and other baked
products. Bakers work in a
number of different
environments from bakeries, DECORATE
patisseries, and cake shops
to hotels, restaurants,
AND
cafeterias, and factories, or PRESENT
as part of bakery
development for BAKERY
supermarkets or even in a
cruise ship.
PRODUCTS
 Ways to Present and Display Bakery Products:
 Trays - After taking from the oven, product is placed onto
cooling wires, decorated and then placed on trays or
platters.
 Cellophane Bags - Bags are clear and transparent. Product
is placed inside the bags to protect from outside
contamination and to slow the staling process. Staling is
caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
 Boxes - Product might be placed into boxes and displayed
for sale, lots of 6 or 12. Some boxes might have seen
through lids.
 Doilies - Some larger product might be placed on a doily and
displayed individually. The role of the doily is to have a
barrier under product and protect from surface
contamination.
 Labels - Packaged products will have labels showing
ingredients, name of manufacturer and other legal
requirements. They make good advertising.
 Glass Vase - Used to graciously decorate a tray of cookies.
 Jar - This is one of the easiest ways to add a twist on cookie
presentation.
 Storing Techniques
1. Wrapping - to draw, fold and cover a bakery
product.
2. Packaging Material - used to package bakery
products like box, plastic, container.
3. Cold Storage - the process of preventing
perishable food on a large scale at a low
temperature or above the freezing point ( 0°C or
32°F ).
4. Chilling - method in which raw or processed
food is cooled to a temperature between (0°C -
5°C).
5. Freezing - subjecting food to temperature below
freezing point (0°C or
32°F).
6. Refrigerator - an appliance to make or keep
something, especially food or drink, cold so that it
stays fresh usually in a fridge.
 Provide a barrier Prevent losses. For Protect food against
physical and chemical
against dirt and other example, packages damage, such as, the
contaminants thus should be securely harmful effects of air, light,
keeping the product closed to prevent insects, and rodents. Each
clean. leakage. product has its own needs.

Help the consumers to

enclosing the food in a
material for physical,
chemical, biological
protection and tampering
resistance; It provides
nutrition information on
the food being
consumed.
The aims of packaging
are to keep the food in
good condition until it is
sold and consumed, and
to encourage customers
to purchase the product.
Correct packaging is
essential to achieve
these objectives.
FOOD PACKAGING identify the food and
instruct them how to
use it correctly.
Correct packaging
prevents any wastage
which may occur Persuade the
during transportation consumers to purchase
and distribution. the food. Cluster or
group together small
items in one package
Packaging should provide the for efficiency..
correct environmental conditions for
Marketing. The
food starting from time food is packaging and labels
packed until the time of can be used by
consumption. A good package marketers to encourage
should therefore perform the potential buyers to
following functions: purchase the product..
 The following must appear on the label:
 Name under which the product is sold
 List of ingredients
 Quantity of certain ingredients
WHAT  Net quantity
 Date of minimum durability
MUST AP-  Any special storage instructions or conditions of
use
PEAR ON  Name or business name and address of the
manufacturer or packager
THE LA-  Place of origin of the foodstuff if its absence
BEL? might mislead the consumer to a material degree
 Instruction for use where necessary
SPECIAL
DESSERT
THANK YOU
GOD BLESS !!!!