Assignment in EGE 14- Teaching EPP in Elementary Grades

NAME: RONALYN L. LUMANOG

COURSE & SECTION: BEE EGE 3-1

Basic Baking Terms

 Cream
- Process of beating butter together with sugar.
 Emulsion
- Process of combining two ingredients that are normally unmixable.
 Knead
- Process of working wheat-based dough by hand or in a mixer with a dough hook
attachment into a smooth and elastic ball.
 Caramelize
- Process of modifying sugar into a liquid with heat. Final product will be a shade of
amber or golden brown.
 Fold
- Technique of gently incorporating two mixtures together.
 Sift
- Process of passing dry ingredients through a mesh (for example a sieve) to break up
lumps and aerate ingredients.
 Batter
- Generally, a mixture of flour, eggs and dairy that is thin enough to pour or thick enough
to scoop. But cannot be rolled out like a dough.
 Fermentation (in baking)
- Process of feeding yeast with starch and sugar, as found in yeast dough. Also the name
for the first rise of yeast dough.
 Macerate
- A technique used to soften fresh fruit and draw out its natural juice.
 Stiff peaks
- The final stage of whipped egg whites or whipped cream.

Baking Tools
 Measuring Cups (Liquid and Dry) and Spoons

Baking is all about precision, so having a full set of measuring cups and spoons on hand is a must. Don’t
think you can get by with just one type of measuring cup, you’ll need both dry and wet measuring cups
to accurately measure all your ingredients.
  Wooden Spoon(s)

Wooden spoons are great for all kinds of stirring because they’re so sturdy (you’ll be able to use them
with even the thickest, heaviest doughs).

 Rubber Spatula/Scraper

This tool is ideal for scraping the last bit of batter or dough out of a pan or for scraping all the nooks and
crannies out of your jam jar. They’re also super handy for folding together wet and dry ingredients.

 Spatula/Metal Turner

When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or serve a piece of cake from
a 9x13 pan, there’s no tool better than a good old spatula. Having one with a thin metal blade can be
especially handy, and it’ll be flexible enough to easily slide under anything you’re moving without
squishing the dough or crumbling your cookies.

 Pastry Brush

It can be used to grease a pan before pouring in cake batter, to coat the dough with melted butter or
egg wash, or to “paint” milk on top of a pie crust.

 Whisk

It’s one of the best ways to thoroughly mix together dry ingredients and is also great for stirring
together a homemade custard.

 Rolling Pin

Rolling pins are definitely the most useful for rolling out pie crusts, cookie dough, and puff pastry, but
there are other ways you can put this tool to work in your kitchen. For example, if you don’t have a food
processor and need to crush cookies, chips, or crackers for a recipe, just put them in a sealable bag, then
use your rolling pin to smash them to pieces.

 Fine-Mesh Sieve

For bakers, it’s probably the most useful for sifting dry ingredients or adding a dusting of powdered
sugar to a finished pan of brownies or cookies. The baking tool also comes in handy for draining wet
ingredients (especially small ones, like quinoa, that would slip through a regular colander) and removing
seeds from raspberry sauces.

 Kitchen Scissors

Whenever we’re making a recipe, baking or otherwise, we always have our kitchen shears handy. They
can be useful in so many different ways: Snipping fresh herbs, cutting parchment to fit a pan, and even
just opening stubborn packages and containers.

 Cooling Rack

Use it to get those hot goodies out of the pan and onto a surface that lets them cool from all angles.
Freshly baked treats (especially cookies) left on a pan tend to burn, since the heat lingers on the surface
even after the pan comes out of the oven. A cooling rack keeps your cookies looking and tasting as
perfect as the moment you slid them out.

Other Types of Baked Products

 Breads

Bakeries produce a wide variety of breads including rye, Italian and pumpernickel. Breads are one of the
oldest forms of food in the world and are made by baking dough, a flour and water mixture. Other
ingredients such as salt, fat, milk, sugar, baking soda and yeast can be added. Breads come in a variety of
forms, including rolls and loaves. Other common ingredients in bread include nuts, seeds and
vegetables.

 Doughnuts

Doughnuts provide a tasty snack and can be eaten for breakfast. Usually sweet and deep fried,
doughnuts come with a hole in the middle or as a solid piece filled with items such as jelly, creams or
custards. Doughnuts can be baked in an oven instead of deep fried. Common doughnut toppings include
powdered sugar, glaze and caramel. The two main types of doughnuts include yeast and cake. Yeast
doughnuts are lighter and fluffier. Cake doughnuts tend to be heavier. The majority of doughnuts have a
round shape.

 Bagels

Bagels, popular breakfast items, are usually made of yeast wheat dough and come in the form of a ring.
Bagels have a thick and tough exterior that is crisp and often browned. Common bagel toppings include
poppy and sesame seeds. Most bakeries carry bagels, although bagel shops specialize in bagels only.

 Pies

Bakeries sell pies as dessert items. A pie is a baked dish consisting of layers of pastry dough that form a
shell and have sweet or sour fillings. Pies can also be filled with meat and eaten as a dinner, however
such pies are rarely found in bakeries. Some traditional varieties of pies sold in bakeries include apple,
strawberry, blackberry, cherry, cream, custard, key lime and lemon meringue.

 Pastries

Pastries refer to baked goods made with ingredients that often include butter, sugar, shortening, flour,
baking powder and eggs. Pastries, higher in fat content than breads, include small desserts and quiches.
Other types include Danish pastry and croissants.

 Cookies

Whether you call them “cookies,” “biscuits,” or even “koekje,” cookies are loved the world over. They
can be dropped, sliced, molded, rolled and cut, baked into bars, sandwiched with fillings, and decorated
with colorful icings. They can range from simple to elaborate, an after-school snack or essential to your
family’s holiday traditions.

 Pizza
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough
topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high
temperature, traditionally in a wood-fired oven.

 Pudding

The word “pudding” can be used to describe a whole range of sweet and savory dishes, from soft and
smooth chocolate pudding and frothy citrus mousse to eggy bread pudding and cake-like steamed
Christmas pudding. They are generally divided into types based on how they are prepared: baked,
boiled, steamed, or chilled.

 Custard

Custards are thick, rich, creamy desserts typically made from eggs and milk or cream. They can be sweet
or savory and flavored loads of different ways. Made on the stovetop or baked, they range from
cheesecake and flan to ice cream, pastry cream, and even lemon curd.

 Cakes

Layer cakes, cupcakes, snack cakes, roulades, and even cheesecakes—the cake category is vast. Most
cakes are often classified into two categories: whether they contain fat, such as butter or oil (shortened
cakes) or whether they contain little or no fat (unshortened or foam cakes). Find out more here about
types of cakes, the ingredients used to make them, and plenty of tips for success.

References:

https://www.redpathsugar.com/baking-terminology

https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/

https://www.leaf.tv/articles/types-of-bakery-products/

https://www.craftybaking.com/learn/baked-goods