BAKING

Chapter Objectives:
⮚ To identify baking
⮚ To know the skills needed in baking
⮚ To be familiar with the correct tools of measurement
⮚ To differentiate the usage of baker scale between the
digital scale

⮚ To recognize a variety of professional bakeshop tools

⮚ To further learn the importance of sifting dry ingredients
⮚ How to store baked goods and properly store baked
goods to be frozen
What is baking?
⚫ Baking is the act of placing a food such as
a dough or other unbaked pastry in the
oven where dry heat cooks the food. This
is generally applied to cakes, pies, yeast,
breads, cookies and quick breads
⚫Baking helps proteins
and starches to set and
dough to rise
Organizational Skills
Needed for
Baking
 Mise en place
⚫A French term that means “getting
everything ready and in its place”
⚫To help a chef get organized by
putting all ingredients, tools, and
equipment together to get ready to
bake
Six main skills of baking:
1. Reading the recipe
carefully
• Identify the mixing method that is used
• Recipes are specific ingredients in exact
amount
• To allow the baker to envision what each stage
should look like and to picture out the final
product
2. Identifying the tools
and equipment needed
3. Gathering all necessary
ingredients, tools,
equipment close to work
area
4. Preparing the pans
Greasing the pan
Papering the pan
Flouring the pan
Lining pans with foil or parchment paper
5. Measuring properly
6. Practicing good sanitation
Foods must be stored at the temperature to keep microorganism at
a minimal level

Cold foods- 41 F(5

C)/below
Hot foods- 135 F(57
C)/above
How to measure
the ingredients
⚫The ingredients and temperature are
measured according to its systems
used
Measurement U.S System Europe and other
countries

WEIGHT Pounds (lb) Kilograms (kg)

Ounces (oz) Grams (g)

VOLUME cups (c), pints (pt), quarts Liters (L)

(qt), Milliliters (ml)
gallons (gal), teaspoons
(tsp/t), tablespoons (Tbsp/T)
Fluid ounces

LENGTH Feet and inches Meters (m)

Millimeters (mm)

TEMPERATURE Degrees in Fahrenheit Degrees in Celsius

Note:
⚫Do not equate volume
measurements with weight
measurement
⚫Measure the ingredients the
way they are written in the
recipe
Correct Tools of Measurement
⚫Volume measurement
2 ways to measure ingredients in cup:
By liquid - like waters, juices, milk
and oil
By solid -flour, sugar, cornstarch,
yogurt, sour cream, raisins
and chocolate chips.
Baker’s
Scale
•Simple to use and
needs to be
balanced before
any ingredient is
placed on it
(zeroing/taring the
scale)
•Enables the scale
to read the weight
of the ingredient
Digita
l Scale
Faster,
lightweight,
more accurate,
easier to use
and usually
battery
operated.
BAKING
TOOLS AND
EQUIPMENT
BAQUET
TE PAN
A long metal pan
formed into half
cylinders which
are joined
together side by
side. Small holes
are placed in the
metal to allow
for better air
BAIN
MARI
E
A hot water
bath used to
gently cook
food or keep
cooked food
BAKER’
S PEEL
A flat shovel-
like blade used
to transfer bread
or pizza in or
out of an oven
when it will not
be baked
BANNETO
N
A woven basket
made of coiled
reeled or willow
of various shapes
and sizes, often
line cloth, in
which the yeast
bread is placed
to rise before
BENCH
SCRAPE
R
A small tool
consisting of a
rectangular blade
attached to a
wooden or plastic
handle. It is used to
cut and scale pieces
of dough and to
clean work surfaces
BOWL
SCRAPE
R
A small, flexible
pieces of plastic
used to scrape
around the inside
of a mixing bowl
to loosen doughs
or stiff batters for
easier removal
COUPLE
R
A plastic cone-
shaped tube that
is used to allow
various pastry
tips to fit onto a
pastry bag to
facilitate the
piping of
frosting and
ELECTRIC
MIXER
A piece of equipment
used frequently in
baking consisting of
a bowl fitted to a
motor on which 3
standard attachment
are included”
❑ paddle for mixing
❑Whip for beating
❑Dough hook for
FALSE BOTTOM
TART PAN
Used for making a
fluted pastry crust
that can be filled
with sweet or
savory fillings, it
has a removable
bottom for easy
removal.
GRATE
R
A rectangular
strip or box of
metal with sharp
holes of varying
sizes. Foods are
passed up and
down the sharp
holes to allow
small slivers to
LOAF
PAN
A
rectangular
pan used
to bake
bread and
cakes
CAKE
RING
A strip of stainless steel
shaped into a circle much
like a cake pan with no top
or bottom
❑Are used to mold layers
of cake with fillings that
need to firm up and set
before being able to stand
on their own
❑Can also be used as a
cake pans by placing them
MICROPLA
NE ZESTER
A long, narrow,
rectangular strip of
metal with raised,
sharp cuts
sometimes attached
to a handle, used
for grating hard
cheese, chocolate
and citrus peel.
MUFFIN
TIN
Consist of round
metal impressions
in which muffin
batter can be baked
to form small cakes
or muffins.
Also known as
muffin pan
(12 muffins)
OFFSET
SPATULA
A wide metal
blade having a
slight bend in the
blade just before
the handle that is
used to remove
cookies and
small pastries
PARCHMEN
T PAPER
Used to line
cake and sheet
pans to
prevent foods
from sticking
Also known as
PASTRY
BAG
A cone-shaped
hollow bag made of
various materials
with a narrow
opening at one end
and a large opening
at the other. It is used
to fill and pipe out
decorations onto
cake through a pastry
PASTRY
TIP
A hollow metal
cone with
varying cuts that
is fitted onto the
pastry bag such
as frosting is
piped out,
PASTRY
BRUSH
A brush
resembling a
paintbrush that
comes in various
sizes and is used
to lightly cover
foods with
glazes, butter,
POPOVER
PAN
A baking pan
similar to muffin
pan but with a
deeper, narrower
impressions to
bake popovers.
This is to
accommodate the
popovers’ high
RAMEKI
N
A small baking
dish usually
made of ceramic
or heat-resistant
glass used to
bake individuals
soufflés,
SHEET
PANS
Are rectangular
baking pans
They come into 2
sizes
Full sheet pan
(18x26) inches
Half sheet pan
13 x 18 inches
SIEVE/
STRAINER
A small tool used to
separate finer
particles from
coarser ones.
Used to sift out
lumps from dry
ingredients
Used to separate out
solids from a liquid
SIFTE
R
A metal cup with
a screened bottom
and a rotating
metal wires inside
to help separate
out lumps in dry
ingredients.
Applicable for dry
ingredients only.
SILICONE
BAKING
MATS
Reusable,
flexible, plastic
rectangular sheets
coated with
silicone and able
to withstand
extreme
SILICONE
BAKING
PAN
Made from
flexible silicone
that can
withstand a
wide range of
temperatures
and has a
SPRINGFOR
M PAN
A round pan
with a
removable
bottom. The
sides of the
pan can be
detached from
BOTTL
E
Plastics bottles
with a narrow
opening that
are used to
pipe sauces on
to plates for
TUBE PAN
A deep, round
cake pan with
a hollow tube
in its center is
used to bake
angel food,
sponge, and
ZESTER
A tool used to cut
long, narrow
strips from citrus
fruits consisting
of fived angled,
round metal holes
attached to a
handle.
It is similar to a
SIFTING Dry Ingredients
Pushing dry ingredients
through a sifter or sieve
removes any lumps that
may have formed during
storage. If a dry ingredient
is not sifted, it can leave
STORING THE BAKED
GOODS
⚫ STALING
Refers to the loss of water or moisture from a baked
good, resulting in a drier, firmer texture that is
accompanied by a flat, off taste. The quality and shelf
life of the item is greatly reduced.
⚫ MOISTURE ABSORPTION
Occurs when from the moisture from the air is absorbed
by the baked good.
Properly Wrapped Baked Goods to be
Frozen:
⚫ The baked good should be cooled completely
before wrapping it airtight
⚫ Wrap in plastic wrap and then in aluminum
foil
⚫ Place them in a plastic bag, squeezing out as
much air as possible before securing it tightly
⚫ Date the baked good and place it in the
freezer
Cooking Methods
⚫DRY HEAT COOKING METHODS
Use air or fat and are the principal
methods employed to cook batter and
dough.

⚫MOIST HEAT COOKING METHODS

Are those using water or steam
COMMON BAKESHOP
COOKING METHODS
METHOD MEDIUM BAKESHOP EQUIPMENT

DRY-HEAT COOKING METHODS

BAKING Air Doughs, batters for breads, Oven, convection

cakes, cookies, pastries, fruits ovena

BROILING Air Fruits, glazed custards Overhead broiler,

salamander

DEEF FRYING Fat Doughnuts, fritters Deep-fat fryer

PAN-FRYING Fat Batters for griddlecakes Stove top

SAUTEEING Fat Fruit Stove top

COMMON BAKESHOP
COOKING METHODS
METHOD MEDIUM BAKESHOP PRODUCTS EQUIPMENT

MOIST-HEAT COOKING METHOD

BROILING Water or other Creams, sauces, Stove top

liquids fruits

POACHING Water or other Fruits, fresh and Stove top, oven

liquids dried

SIMMERING Water or other Creams, sauces, Stove top, oven

liquids fruits