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Basic Skills in Baking: Baking Is The Process of Cooking by Dry, Indirect Heat Usually in An Oven and Is
Basic Skills in Baking: Baking Is The Process of Cooking by Dry, Indirect Heat Usually in An Oven and Is
Basic Skills in Baking: Baking Is The Process of Cooking by Dry, Indirect Heat Usually in An Oven and Is
Baking is the process of cooking by dry, indirect heat usually in an oven and is
considered the best method of cooking to retain the nutritution value of food. The
appropriate mixing method applied for biscuit-making is called the pastry
method (Rojo 1986).
Basic Baking Ingredients
1.
Soybean flour is made from soy beans using the same procedure in making
rice flour used for baking cookies, biscuits, pastries & cakes.
Cassava flour (tapioca) is made from dried slices of cassava roots which
are ground finely.
Sweet potato flour are sliced thinly, dried & ground finely to produce the
flour.
4. Sugar is made from either sugarcane or sugar beets, It may be: Refined best
variety for most light cakes; Brown added color to baked products, is less
refined; Honey is twice as sweet as sugar; Molasses is a by-product in the
manufacture of sugar from sugercane
5. Shortening refers to the fat or oil used to tenderized baked products or to fry
food. It nay be: Hog fat (lard) is best for bread, biscuits, dip crust and few types of
cake; Butter -is used mainly for cakes and cookies; Coconut oil is taken from the
meat of coconuts.
6. Egg can provide the cake mixture with structural framework. Egg yolk will serve
as an emulsifier in order to make mixing of both liquid possible.
7. Leavening agents make baked products light and porous
8. Salt is used to control and regulate the fermentation process in bread making
9. Flavors and spices are extracts from plants, seeds and aromatic vegetable
products which usually available in liquid or finely ground state.
10. Cocoa and chocolate are widely used in the production of cakes and
pastries.
Cookies are tiny cakes often served as snacks or at festive occasions.
Classifications of cookies (Navaro 1985):
Drop cookies are made from butter dropped onto the baking sheet from a
teaspoon
Bar cookies are made by spreading the dough on a pan, sliced into pieces
and then baking
Model cookies are those which are formed into designed shapes with the
hands.
Refrigerator cookies are made from the dough which must be chilled in
the refrigerator before baking
1.
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3.
BASTE to moisten food while it is being baked to prevent it from drying out
with a mixture like marinade and others.
4.
BLANCH or SCALD (pagbabanli) to pour boiling water over food or dip the
food into boiling water and then into cold water to prevent it from being overcooked.
5.
BOIL to cook in liquid until bubbles appear, rise and break at the top
6.
BROIL to cook by direct hear over charcoal or electric grill especially fish,
seafood, vegetables.
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11.
POACH to cook foods in hot liquid just below the boiling point, i.e., poached
egg.
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SCALD in milk to heat liquid like milk in the upper part of double boiler until
tiny bubbles appear around the edge. Heating indirectly will prevent scorhing of milk
that has adhered to the pan.
15.
STEAM (pagpapasingaw) to cover tea leaves with boiling water and allowed
to stand, to extract the flavor, color and aroma from he leaves.
16.
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2.
BEAT (pagbati) to make mixture smooth and light by lifting food over and
over.
3.
BLEND (paghalo) to mix two or more ingredients until one ingredient cannot
be distinguished from the other.
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DREDGE to coat solid foods with dry ingredients such as flour, bread
crumbs or sugar by springkling, dipping or rolling it into one of the ingredients.
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11.
FOLD to add beaten egg whites or slipped to a mixture without losing what
has been beaten into them like air.
12.
13.
JULIENNE to cut carrots, sayote, potatoes, etc into thin, match-like strips.
14.
15.
MASH (pagdurog ng pino) to press food from small pieces into a pulp with
an up and down motion with a masher or beating action of a fork.
16.
MINCE to cut garlic, ginger, onions, etc. chop into tiny pieces.
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