BAKING is the process of cooking food by indirect heat or dry heat in a confined space usually

in an oven using gas, electricity, charcoal, wood at a temperature from 250˚F to 400˚F. It is
considered the best method of cooking to retain the nutrition value of food.

HISTORY OF BAKING
Baking in the Philippines
• American occupation brought in flour. In 1958, the first Philippine flour mill became
operational. Wheat, instead of flour was brought to the country. For several years, the
Philippines depended upon the U. S. for wheat supply.
• In 1962, the U. S. Wheat Associates, Inc. came to the Philippines not only to market
wheat but also to improve the baking industry. From 1976 to 1985, eight flour mills were
established in different parts of the country. Since then, the industry has provided a
means of livelihood for many Filipinos. •
• Schools have included the offering of baking courses in the curriculum.
BAKING TERMS
 Bake - To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes
before baking.
 Baking blind - This is the process of partially or fully baking a pastry case in the oven without the
filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with
ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a no-
cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp
finish.
 Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
 Beat - To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This
may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food
processor.
 Caramelize - To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive
flavor.
 Combine - To stir together two or more ingredients until mixed.
 Cream - To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until
the mixture is smooth and fluffy.
 Crimp - To seal the edges of two layers of dough with the tines of a fork or your fingertips.
 Cut in - To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two
knives in a scissors motion.
 Dough - A soft, thick mixture of flour, liquids, fat, and other ingredients. Stiffened
 Drizzle - To drip a glaze or icing over food from the tines of a fork or the end of a spoon.
 Dust - To sprinkle lightly with sugar, flour, or cocoa.
 Fold in - To gently combine a heavier mixture with a more delicate substance, such as beaten
egg whites or whipped cream, without causing a loss of air.
 Glaze - To coat with a liquid, thin icing, or jelly before or after the food is cooked.
 Grate - To shred with a handheld grater or food processor.
 Grease - To rub fat on the surface of a pan or dish to prevent sticking.
 Icing - There are a number of different ways to ice a cake. Icing is a term used both for the action
of covering a cake and for the covering itself. Icing is sometimes called frosting, particularly in
American recipes.
Popular icings include:
 Glacé icing (icing sugar and water)
 Buttercream (icing sugar and softened butter)
 Cream cheese icing or frosting (icing sugar, cream cheese and butter)
 Fondant icing (a malleable icing made from ingredients including icing sugar, water and
glucose that can be rolled out. It's generally easier to buy this type of icing, also known as
ready-to-roll icing or regal ice)
 Royal icing (a glossy, runny icing that sets hard, made from icing sugar and egg whites)
 Knead - To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
 Lukewarm - A temperature of about 105°F, which feels neither hot nor cold.
 Mix - To stir together two or more ingredients until they are thoroughly combined.
 Partially set - To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg
whites.
 Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also
refers to the skin or outer covering of a fruit or vegetable.
 Pre-heat oven - PREHEATING your oven and allowing it time to reach the correct temperature
before you put anything in it is possibly the single most important thing you can do when you
are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end
result may be a heavy, undercooked mess – obviously a great reason to turn on your oven as
early as possible.
 Proof - To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set
it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
 Refrigerate - To chill in the refrigerator until a mixture is cool or until dough is firm.
 Rind - The skin or outer coating of such foods as citrus fruit or cheese.
 Rolling boil - To cook a mixture until the surface billows rather than bubbles.
 Sifting - This is the method of passing flour, cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will suggest you sift these ingredients for best results.
 Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy
blending, but not melted.
 Soft peaks - Egg whites or whipping cream beaten to the stage where the mixture forms soft,
rounded peaks when the beaters are removed.
 Steam - To cook food on a rack or in a wire basket over boiling water.
 Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks
when the beaters are removed.
 Stir - To combine ingredients with a spoon or whisk using a circular motion.
 Toss - To mix lightly with a lifting motion, using two forks or spoons.
  Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in
order to lighten and increase the volume of the mixture.

BAKING TOOLS AND EQUIPMENT

NAME DESCRIPTION PICTURE

Liquid Measuring Glass With a headspace above,

graduated into 1, ¾, 2/3, ½, 1/3,
and ¼ used for measuring liquid
ingredients.

Individual Measuring Cups or Usually made of stainless or

Dry Measuring Cups plastic (in 1, ¼, ½, ¾, 2 cups)
used for measuring dry
ingredients.

Measuring Spoon A tablespoon, teaspoon, one-

half teaspoon and one-fourth
teaspoon are used for
measuring small quantities of
ingredients.

Weighing Scale Used for weighing small

amounts of ingredients.

Mixing Bowl Used for general mixing. They

should be large enough to allow
for easy mixing and for rising in
case of yeast bread.

Wooden Spoon/ Mixing Spoon Used to cream together butter

and sugar and for mixing batter
or dough.
Rubber Scraper Used to remove sticky
ingredients from measuring
cups and down the sided of the
mixing bowl. It is also used to
turn batter in baking pans.

Flour Sifter Used to remove foreign objects

of the flour, also used to
incorporate air into the flour
and ensure accurate
measurement.

Rolling Pin Used to flatten dough for bread,

biscuits and pastries.

Paring Knife Used for removing the skin of

fruits and vegetables.

Kitchen Knife/ Chef’s Knife Used for chopping large

quantities of nuts, fruits, or
vegetables.

Straight Spatula/Palette Knife Used to removed muffins/

dough from pans. Spread
sandwich fillings, put icing on
cakes and turn cookies.

Offset Spatula A broad- bladed implement

bent to keep the hand off hot
surfaces. It is used for turning
and lifting eggs, pan cakes and
meats on griddles, grills, sheet
pans like and also used to
scrape and clean griddles.
Kitchen Shear/Scissor Needed in cutting sticky or juicy
foods. The scissors are dipped in
hot water occasionally to
prevent the blades from sticking
together. Also used for cutting
fancy coffee cakes and rolls.

Bench Scraper/Dough Cutter Broad, rectangular stiff piece of

metal or plastic used to cut
pieces of dough and to scrape
workbenches.

Grater/Shredder Needed to prepare such

ingredients as cheese, fruit
peels and fresh coconuts

Biscuit or Cookie Cutter Used to form biscuits and

cookies into various shapes.

Pastry Blender Used to cut shortening in flour

when baking bread, biscuits and
scones.

Pastry Wheel Used to cut strips of dough. The

use of this utensil prevents
dough from being “dragged
along” the blade of a knife
when one is used.

Wire Whip/ Whisk A device with loops of stainless

steel wire fastened to a handle.
Pastry Bag and Tips A funnel-like or cone shape
cloth or plastic bag with an
open end that can be fitted with
metal or plastic tips of varying
sizes and designs used for
shaping ,piping or decorating
with materials such as cake
icing, whipped cream duchesse
potatoes and soft dough.

Pastry Brush Used for greasing baking pans

and tops of pastry products.

Fork Used to toss the flour mixture in

pastries.

Hand Mixer and Stand Mixer Used for beating eggs and
cream in a fast and efficient
manner.

Cake Rack/ Cooling Rack Used for cooling cakes and

other baked products without
“steaming” the bottom crust.

Baking Sheet/ Cookie or Flat Used to bake cookies, biscuit

Sheet and breads on.

Double Boiler Used for scalding milk and

cooking the filling for cakes so
that these do not get burned.

Tong Used for gripping and lifting

foods, of which they are many
forms adapted to their specific
use.
Bread Knife Used to cut bread and other
baked products.

Muffin Pan Give muffin their round cupcake

shape and uniform size. It is also
used for baking coffee cakes,
clover leaf rolls and puffs.

Cake Pans Used for baking cakes. They

come in different sizes and
shapes- round, square,
rectangular, loaf shape, heart
shape and tube.

Tube-center Pan
Deeper than a round pan and
with hollow center, it is
removable which is used to
bake chiffon type cakes.

Jelly roll Pan A shallow rectangular pan used

for baking rolls.

Bundt Pan Round pan with scalloped sides

used for baking elegant and
special cakes.

Loaf Pan An oblong or rectangular pan

used to hold bread dough in
baking.

OVEN- Are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.
Deck Oven
The items to be baked either
on sheet pans or in the case
of some bread freestanding
are placed directly on the
bottom, or deck of oven. This
is also called STACK OVEN
because several may be
stacked on top of one
another.

Rack Oven It is a large oven into which

entire racks full of sheet pans
can be wheeled for baking.

Mechanical Oven
The food is in motion while it
bakes. It’s a most common
types are a revolving oven, in
which its mechanism is like
that of a Ferris wheel. The
mechanical action eliminates
the problem of hot spots or
uneven baking because the
mechanism rotates
throughout the oven.

Dutch Oven A thick-walled (usually cast iron)

cooking pot with a light –fitting
lid. It have been used as cooking
vessels for hundreds of years.
They are called “casserole
dishes” in English speaking
countries other than the USA.
 Convection Oven
Contains fans that circulate the
air and distribute the heat
rapidly throughout the interior.
Strong forced air can distort the
shape of the products made
with batter and soft dough.

BASIC INGREDIENTS

FLOUR AS FOUNDATION
Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops,
starchy vegetables and other foods. There are different kinds of flour depending on the raw
materials used such as rice flour, potato flour, soya flour, cassava flour and several others.

The protein content of flour is called gluten exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is
composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough
strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives
elastic or stretching properties of gluten.

FLOUR
- the main ingredient or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and stiffening agent

Types of Flour:
a. Bread Flour-BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of its high
protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular
- Has a creamy color.
- When pressed together, does not lump easily.

b. All- Purpose Flour- APF (Semi Hard Wheat)

- Family Flour or General Flour and sometimes referred to as Pastry Flour.
 - contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries,
cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less mixing to prevent gluten development
- when you rub it between your fingers it feels smooth and if pressed hardly on your
hands, it holds its shape

c. Cake Flour- CF (Soft Wheat)

- Soft Flour
- 10% or less gluten
- used in cakes, cookies and other baked goods that need little or no gluten at all
- its color is usually white and it feels glossy and smooth like powder
- clumps a bit and tends to hold its shape if pressed with your hands
- whiter than bread and all-purpose flour.

d. Other types- rye, buckwheat, corn flour and others are often used only for specialized types
of baking. Each imparts a distinct quality to the finished product.

e. Durum flour – it is usually enriched and used to make noodles

f. Self-rising flour- basically ordinary all-purpose flour that has baking powder and salt added
to it.

LIQUID INGREDIENTS
- act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture
- they help hold gas to increase the volume and tenderness of baked products
a. Water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and to blend all the ingredients
b. Milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the increased ability of milk to absorb
water
Kinds of Milk

a. Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids
b. Evaporated Milk- made from fresh whole milk
c. Skim Milk- varying amounts of milk fat is removed from whole milk
d. Condensed Milk- with sugar added and water removed
e. Filled Milk- with added vitamins
 f. Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly
acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking
recipes.
g. Fat-free half-and-half:- Made mostly from skim milk, with carrageenan for body, this product
can bring a creamy flavor to recipes without added fat.
h. Light cream and half-and-half:- Light cream contains 18 to 30 percent milk fat. Half-and-half is a
mixture of milk and cream.
i. Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking.
j. Sour cream and yogurt- Sour cream is traditionally made from light cream with a bacterial
culture added, while yogurt is made from milk with a bacterial culture added. Both are available
in low-fat and fat-free varieties.
k. Whipping cream- It contains at least 30 percent milk fat and can be beaten into whipped cream.

c. Fruit Juice
- can be a substitute for water and milk
- add flavor to baked products- example: pineapple juice, orange juice

SUGAR AND RELATED PRODUCTS

- aside from sweet taste, it gives appetizing golden color
- makes baked products tender because of its property to retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked products
Types of Sugar
a. Granulated Sugar- it is refined sugar that is commonly used at home.
b. Brown Sugar- it is partially purified product ranging from light to dark
brown. Regular granulated sucrose containing various impurities that give
distinctive flavor
c. Confectioner’s Sugar/ Powdered Sugar- combination of sugar and
cornstarch, with the latter added to prevent caking. Its fine, smooth, and powder- like quality
makes it excellent for making candies, icings, frostings and dessert sauces.
d. Caster Sugar-it is refined white sugar with size between that of granulated
and confectioner’s sugar. It is used in cakes and dessert-making because it
easily dissolves without forming lumps.

SHORTENING
- may be single fat or oil or a combination of several fats and oils.
- general term used for fats or oils used to tenderized baked products
 - contributes to the fluffy and tender texture of pie crust and cookies
- assists in the uniform dispersions of leavening gas
- increase volume, give shape and texture to baked products

Classification of Shortening
a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of lard.
Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery”
flavor to food.
b. Margarine- An artificial butter product made from various hydrogenated fats and flavorings,
unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter
may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent
vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is
liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted.
c. Lard – this is best for breads, biscuits, pie crust and a few types of cakes and cookies. Hog fat or
lard is usually solid even at room temperature. Also use for greasing pans.

EGGS
- one of the best protein foods
- used for added structure, richness and nutrition, and good keeping quality
- help to support the weight of the sugar and shortening, thus keep the product from becoming
heavy
- serves as a means of incorporating air
- supply liquid to batter and dough

LEAVENING AGENT
– gas added or produced during the mixing and/or heating of a batter or dough making the
mixture rise.
-makes baked product light and porous
- volume increases as the air entrapped in the flour mixture expands when heated

Three Types of Leavening Agents

a. Biological/ Natural Enzyme

- Yeast is a single-celled plant capable of converting sugar to
alcohol and carbon dioxide in a process known as
Fermentation.

b. Chemical/Commercial
 - Baking Powder-A leavening agent containing both baking soda and one or two acids - citric or
tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot.
The baking powder used at home is "double-acting" because it has
two types of acid - one reacts when liquids are added in the bowl
and the other reacts when it becomes hot during baking. Carbon
dioxide is the gas produced that "lifts" the batter and makes a
light product in the end.
- Baking Soda (Sodium Bicarbonate) A chemical leavening agent that
releases carbon dioxide when acids or acid sources are added to it such as sour milk, molasses
and cream of tartar. Baking soda has one other advantage in the kitchen -- it's a natural fire
extinguisher.Always mix with other dry ingredients before adding any liquid, since leavening
begins as soon as soda comes in contact with liquid.

c. Water Vapor or Steam contributes to the improvement of the texture and volume of the dough.

d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg whites and allow them
to reach its full volume.

SALT
- (Sodium Chloride)
- enhance and correct the flavor of other ingredients in the dough
- used to control and regulate the fermentation process in the bread making
- it toughens the gluten , thus permits greater volume
- allows absorption or more water, sugar caramelizes more readily

FLAVORING AGENTS
- the amount to be used depends on the customer’s desire and the baker’s knowledge of their
concentration
a. Spices and Seeds- finely ground, aromatic vegetable products to improve the quality of cooked
food (example: mace, cinnamon, nutmeg)

b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other solvent (example:
orange, lemon and vanilla extract)

c. Chocolate – popularly used in the baking of cakes, pies and cookies. They provide variety as well
as body and bulk to the mix or icing.