OND IVA NI GHA TOANI SATION d ¢ WaLdVHDINTRODUCTION The first and very important step in baking is the preparation. After having read the recipe, you are now ready to check your laboratory for the needed ingredients and your kitchen utensils. This chapter will concentrate on the sanitation inside the laboratory, abbreviations and symbols, various ingredients, utensils and equipment. The role of each ingredient in a recipe will be tackled and the usage of each tool will be cited here, Of course, accurate measurements, and techniques are a must! Col esha At the end of this chapter, the students should be able to: Enumerate the baking tools and equipment; ‘Analyze the measuring aid use in baking; and ° © Identify abbreviations and symbols; e © Apply sanitation and good kitchen habits. 12eb dno 1 apexSqued aox8op So x aynupu uojres ures urex80{ uoodsayqey uoodses} smoy asodind je LETT TILT] dai uw oN wequanye sax80p sSuymoyjos ayj Jo sjoquis pue woHeraaiqqe ayy aaty :uoHDaNG “TT Moy Is o} pasn stay “oT “Bupaur 10j pasn aypuey uo] e ym uoods yy -¢ suusipax8ur Sumy8iem 40} pasn stay °g shuatpar8uy Aypnys aaourar oj pasn saqqnry —“f “swustpaiur jo Amnuenb jews Surnseaus s0j pasn stay “9 “squatpar8in pmby Sutinseau 103 pasn stay “¢ ‘wn uoneredaid umop yno pue Sumuoyioys Sunes UE pasn sty] “F ‘quatpazSut Supquu 105 pasn sf 3] “uop Apeadre S131 31189} 0) Yoo ay spunuary, 7 “Sunrayoys payjour ypim yBnop ysnaq oy pasn stay“ are sonbrnysay pe joa8esn au “MsuP pax ayy syUE]G ay UE [TY ORIG] | I | | I | I | I | | | I | | I | I | | I ! I i | | | ] I | | | | | | | I I | | | | | | | | | ALSaL-aud ‘ i iIIL MATCHING TYPE: Match Column A with Column B. Write the letter of your answer on the space before the number. COLUMN A ‘COLUMN B 1. Itis available in liquid salt and dried form 1 square chocolate 2. This kind of flour has a medium gluten strength Yacup Tt balances the taste and improved |. 3 teaspoons the general quality of the product baking 4. 1 tablespoons milk 5. Vacup cocoa plus 2 teaspoons shortening . Smedium eggs 6. Itis cooking by indirect heat all purpose flour 7. It increases the tenderness shortening of the product bread flour 8. 4 tablespoons . cake flour 9. cup eggs 10. Ithas a strong gluten strength 4 BAKING TER! © Alternately a little of th the dry ing, ©@ Baine mari: ona tray ha © Bake blind dry beans t © Batter-am © Caramelize in color and © Cream - to! into the mix © Cutin- toc They may b © Dredge - to @ Drizzle -to © Dust -to sp © Eggwash-a pastry and | © Fold in - tc through the surface whi © Glaze-a gl © Greased - to sticking, © Grease and © Grease and or greaseprcsb ‘axe pared Jo [eaourar {sea 104 auop st spy 1aded joordaseax8 10 saded xem ypim paul] s1¥ a10y9q [Ho 10 yey YAM ey e YSMAg 0} - BUTT pure aseaID “nog ysis 31 SuAsMp a10jaq [0 10 15 yLM Ued w YsMAg 0} - OY PUR 28e015 “Suppas quanard 0} p10 0 Suruayroys aupreBreur “Z9yINg YIM aovypns e YsMag 0} - pasea1y “Buneoo Assof8 & - aze[D, “Apuanbayy pmog ary Sur, apy aoezns 4} 03 aso 18A0 dn puke [Mog aus Jo wOHOg atp sso1>e 08 “amp at YBNO umop yno efnyeds v Suisq “syusrpasBur pasnyxo} Ajayeorap xIU 0} - UF POT “aoeyins payeg uapjo8 ‘Aumys e aaey 01 yBnop peaig pur Ansed ‘Surysnaq 103 pasn spur suoodsayqei z pure ¥]oX8a | jo uopeuTquIoD &- ysem33q, -se8ns 10 mop yIM aoepuns v apfurtds 0} - 3snq. -dnaks ayy pmby v yim aveyins e apyutids 0} - apzz14q “amo axg] arpaxSuy Aap v YAM aovyns ayy ye0> 0} - aBPaIq, “SATU Z JO 3104 & Jo sau ay ‘sapUa|q Ansed v Bunsn auop aq Aeur Kay, paureigo are squinio pazis-vad pun sapppred moy Us 35 aINqLNSTp 0} - Uy IN ‘amnyxTU ayy OWT ate Sunezodiosut aur aures ayy ye yjoouls [HUN sens pue 32} xTUE OF - UEw_ID, -JoAaBy anstrayereyp e sdojaAap pure 10[09 Ut ‘uMmoug uapfo8 sowodaq [HUN Zaye OYLA 10 Yale Tes you o} - azzToUTETE -Aouaysisuo> Sunmod e yim syuarpas8ur pinby pue zp Jo ampqur e - 19HeG ‘advys 11 daay 0} pue Suruooypeq quanard 0} sueag ap {BI UMP paysiam st 38nd ay] “SuTTIY e INowEM snd e axe OF - PUTT aT “payeg uatp “aye WLM pary-sey ABN BuO paced st zaneq uni parry ued y “ype soyeM Joy e SuIsn Supfeq - ayreM auTEg ‘squotparSut Ap ayy {ptm pua pure yeIg ‘yPoours jHUN BupLag azojaq swuDIpaxBur pmby axp jo BBUTe ‘uaty ISI JaHeq ay OWT syuarparBur Axp ayy Jo ayy e pe O} - ppe ATPEUIATY SWUSL ONDIVE ano oy Suru anoy asod: $889 um suood ayejooyp an a@NWAT moK Jo s9H9] aH© Let rise - to allow the yeast dough to ferment and double its volume. © Pipe out - to squeeze out a mixture from a pastry bag. © Pre-bake - to bake a crust without the filling or to half-bake. © Preheat - to light the oven about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat before the caked is baked. © Prick - to bore a hole in a cake to test if itis already done. It can also mean to makes holes on an unbaked pastry using a fork to prevent ballooning, © Punch down - to deflate risen dough using the fist to break down large air spaces. © Reroll - to roll again after the filling has been spread. © Roll -to shape a rectangle of dough or cake into a cylinder. © Roll-out- to flatten dough to a desired thickness dropped from a spoon spins a thread. © Tint-to add color. © Until done- meaning the cake is already at the center comes out clean; when the top spring's b baked. Cakes are done when a toothpick inserted cake when lightly touched or when t using a rolling point © Scald - to heat almost to the boiling point. @ Sour milk - milk to which vinegar, lemon or kalamansi juice has been added. For every cup of milk add 1 tablespoon of vinegar, lemon or kalamansi juice. © Thread-like - stage where sugar syrup when dropped from a spoon spins a thread. ABBREVIATIONS AND SYMBOLS c = Cup 50 Degrees Centigrade 4, tsp Teaspoon °F Degrees Fahrenheit T, ths Tablespoon g Gram APE All Purpose Flour qt = ~— Quart Oz. Ounce gal. = Gallon Lb. Pound hr = Hour a Liter min, = Minute Cc Cubic centimeter sec. = Second K Kilo pL = Pint Kg. Kilogram 16 MEASUREME! In bakin and correctly to baked products 1 tables, 2 tables, 4 tables 51/31 3/4.cup 16 table: 2cups 4 cups 16 ounce ‘Common Units 1 pound ounce 1 kilogr 1gram 1 mediu 1 mediu 14 02. ca 1doz.c2 1b brox 1 Ib cont 1b grat Lib nut 11b drie Common Units 1 bushe 1 peck 1 Ek 1 quart 4 teaspo 1 tables 15 ounc Tpint w Measurements 1 pound 1 square Yacup co Loup eg cup eg cup e 1 pound Bounce:aoml sdsqa ¢ asaayp pappanys sda 8889 1-21 5880 umrpowg $889 umtpaur¢ ayepoooyp aienbs | aouno T sdnoz sjuarpax8uy Supjed ayjo Jo syuayeamba pur suauramsvayy, rear Sunddrya sdno z sdno ¢ 2ouno pings 24, (qu) sto gt syuid z suenb } surenb g sypad F sdnoz sdno% sdno % Z sdno%e (pepe) a Zz sdno ¢/2 1 sdn5 ¥% 1 (aon) dno T (aus) dno %, 03% saoumo ceo’ surex8 17% sured ce'gz sured 6S ESF punod 1 uuenb | wud | dno | dno g/z dno ¢/T dno 5/1 dno g/T (dsj 10 3) suoodseay ¢ a asaoyp aBejoo ‘aszay> wiway aouno g = aseayp punod 1 = syo4 88 dno sayy 88a dno 88a dno | Suruayroys salsa z snjd vo209 dno 4 a aypjod0up azenbs | = Suuaysoys xo 1an3nq punod | = urea Suiddiyas quid 1 suistex a2un0 CI (dq) uoodsayqey L (ds) suoodseay 5 uuenb | (1e8) woes 1 (qd) spad (nq) peysng 1 aumyo, Jo sup OUTS simu peLip qi L simu qi T ze8ns payejnuess ql 1 re8ns 1auON}IayuOD q] T seBns uatoug qi T gut payerodeaa we "20 5 SUR pasuapuod ued 20 FL ajdde wntpaut 1 a8ue10 wnipaw | werd | (By) wes8opry 1 aouno | = (ait) punod | 1y812M Jo syUN UOUTMIOD s90un0 gy sdno 5 sdnoz suoodsaiqzi 91 suoodsayqes z snjd sdno ¢/¢ suoodsaiqui ¢/T ¢ suoodsayqei F suoodsajqei Z (dsqq 20 1) uoodsaiqei T -sjonpoad payeq yo soueiwodde pue ase Sts ayy pue Aounssuoootsop asonyoe 02 S>21109 PUE jaremnooe squatparur amstour 0} yueyoduuy st yf ‘Suoneedax Supyeq Uy SIN@TVAINOS UITHL GNV SLNIWAUASVAN yoyuanppg soe apei8quaa $2: v suds uoods & aomt ysubureyey “pape us9q sey, uayM ayeo payias uaya fuap> 40: surds uoods & wc are a8re] uMop ¥ Sumu0op 0 ueaur osye ue> “pared st pi uaao ay MOT[e ¢ ‘aumyjoaGOOD KITCHEN AND LABORATORY PRACTICES Sanitation means keeping things clean. This means it is important to: keep oneself clean keep foods clean c keep equipment clean keep the laboratory clean KEEP SANITATION HIGH IN THE LABORATORY A. Keeping Oneself Clean Always wash your hands with soap and water before starting to work, after wiping spilled foods or sweeping up or after sneezing, et. D. Always wear clean fresh aprons and change them whenever they get dirty. Keep fingernails short and clean. Make it a habit to start the day with bath or shower and change into fresh clothes everyday. Comb or brush hair neatly in place. Do not wear costume jewelry, spangled hair net or wrist watch in the laboratory. Wear a hairnet, cap or hat which covers the hair and prevents it from falling. B. How to Clean Ranges E Wait until range is cool. Remove burned food particles by scraping with a blunt scraper. Wash range daily. Do not allow grease to collect on range. Soak (cooled) top grids in water to which a detergent has been added. Use a stiff bristle brush or blunt scraper to remove cake-on materials. Grates and burners from gas range should be boiled in a detergent EB solution. Clogged burners from gas stove should be opened with a stiff wire. Clean top plates from gas range (cooled) by scouring in pot sink with an alkaline type of detergent. For electric ranges, remove grease films with the use of alkaline detergent and warm water. Be sure water does not get into electrical elements. 18 Rinse w Wipe su rusting How to Cle Wait un The suri bristle b Remove thoroug Clean in burnt fo Wipe of How to Cle: Once a and take Throw « up withi Thorous warm w Rinse w cleaning should « How to Cle: Wash bx Dry beat Clean b thoroug How to Was Soak use water he Serub w Do not t pan.6b “sqUaWaT> | cued que8royop autpey ayy 0} Buy Aeur pue sajopzed jews out syearg 3] oom JBays asn jou oq ;pooy pang aaowar 0} Ysng aTIM v asN 10 YSNIG Jaq UEP e YM NDS @ “spoos fea199 Surzoype uDyjos sdyay zoreM ‘we ypion us od IoD ‘aseau8 uayos djay [Lm saye OH] “rayeMm uy sued pur sjod pasn eos @ anim jyns Ayradorg surg pue sjog ysey 0} MoH] “y quo8ia}9p & UL | “syeeayeur u -azoys pur Aqysnoroyy “poppe us9q Arq que8za,ap pue sym weM yRM Apog pue YeYS 191edq ULI @ -adeioys a10y0q INO|> Uea|> UEM [Mog pur Layeaq AIG @ eden asn upea aye 1ayeaq pur [Mog SEM @ SOUTyDETN SUPT Oy) UeITD OF MOH] “a -pasn aq sped Suumnoss pur euourure pinoys JPEN TowrSuper ap Jo YsTUY ap yPIEIDs [LM Jey siapmod Surueay> asn jou 0g “Arp 0} oP uR|pD v IPLM adm UALR APM Mea} WIM asuRy @ ‘YOR NJOS Ja}! WEM pur quaSioyap ya saafays pur s[leM apisut pue apisjno ysear AIYNOIOY], @ ayy UT ypem asi ‘uazoxy-yamnb waaq sey pooy avy ssayun sep z unpin dn pasn aq pinoys spoos saA0}a] 3sopy “a[qesnun are yey} spoo} ALME MOY, @ “Saajays auf UF spo} [Te no axfey pUe 1ysexy oyu aBuey suoRDaMUOD [e1AIo|a Wry aAOWIDY “IOVeIABLIAL ISONap Yam v AUD @ woxy at siuaaard -Auanp 128 Soup za toye1a3F9y FY3 UL) 0} MOH “G ‘me Bu ‘yom 0} Sunes jonuo> yay ap yo adi @ ‘apaued poy nung Aue ysnag arm 30 ayy yung & yt Surdeios Aq uaao ayy Jo apIsuT ULI @ “HIp aaourar 0} ATYBnor0yy ypea Suiqqnios yuTS ay UT way Ysem pue saajays PUR SyDer aACUIRA @ i ‘ysnaq apsizq © Sq papre qua8.2}9p pue JayeM ULTEM YAIM payseM ag Pnoys arvyiNs ay, @ "Jooo st uaa axp [HUN TEM @ waag adKy, paypims ayy uea[D 0} MOH “> Supsna quaaard 0} [10 Bupjoo> YPM payean HOP WIM Uost jo apews aseyns adi @ {OP weap YpLM Arp pur zVPLM ULI YIM asURY @ 20) 70© Half fill a basin with water and then scrub each thoroughly with a bristle L brush and water-detergent solution. Scrub the inside and outside of the pan well. © Rinse pans in clean water and then in hot water with a temperature of about 110°F to 140°F to sanitize. © Pans should dry almost instantly after rinsing with hot water. © Sore pans down in clean shelves or racks. How to Wash Dishes Properly © Prepare soiled dishes for washing, Separate glass, flat wares, china and silver. © Pre-flush to remove soft foods. This removes the bulk of food and grease that make cleaning difficult. © Prepare a basin of water with detergent and scrub dishes in it using a fiber brush or sponge to remove cake foods. © Work from cleanest to dirtiest wares— glasses silver dishes, etc. This will prevent messy washing solutions © Scrub thoroughly inside and outside and change washing solution if needed J. for a thoroughly scrubbed ware. @ Rinse well in water, then sanitize with hot water (110°F to 140°F). How to Keep Foods in the Refrigerator Pack food loosely to allow air to circulate Store in shallow pans to cool interior as well as exterior of foods evenly. Cover foods to protect from drippings, odor or from drying out. Throw away food that is not going to be used. This prevents overcrowding and increase air circulation in the refrigerator. © Wash refrigerator frequently to keep it clean and prevent dirt and bacteria from accumulating, © Defrost before a% inch of frost accumulates. Frost reduces cooling process. © Open refrigerator door only when necessary. Open doors let warm in air which raises the temperature and causes frost © Keep a daily check on temperature to know that it is correct. Keeping t © Wash immed © Donot Remen © Do not clothin © Store u © Keep in floor. © Set pan © Keep x © Handle glasses © Keep y spoons Keeping th Do not Do not} Do not: Keep pe Refriger Do not unclean Keep ha © Open c: ahinge. © Do not contami @ Check p Fresh pr © Keep allw “sjuatparSut Sunzaysueny uayar ydaoxo paroaod sig syuarparfur ype daay @ -asn azoyaq paysen aq skvanye plnoys aonpord ysory Suissasoid Surmp sjerayeur uSya10} Aue 103 syuaTpaxBut pue sued IY @ uoneurure} o> jo squiod ajqissod zapun juaudinba pue satjddns poos azois ou og @ -xog yp jo juaqUOD jeATed ypayoud 0} x9A0 aBuTY se aar9s 0} apts au0 SuLAKDT /9PRUNY XOQ B PIM SopIs aas4p UO SUO}TeD Lado uanummuru atp 03 sjuerpax8ut Jo y>equ09 puey daar} -aoeyins ueapun Lue ypnoy YIM 40 Loo aty 0} paddosp aaey yey sTeHTayeU wax OU OG] -rayes pure saueap are payeraSinjar Apadorg “Apradord spooy ayer98 127241 oy A190 20 pron Aza raya sariddns poos pu spoos ayqeystiad daay -quowtdmba puv yuarpeiSuy Aue x0 sjonpord uo y8n0> 30 9z99us OU Od -q]r ways sjuarpaz8ut 10 sjonpord punoze 410M Jou OG] _papsapur 40 3no aze spuey way squarparBUT pue spoos appUEY OU OG uuva[D poog ayy Surdaayy suoods pur smog au ‘Saamn] Jo saperq ’SY10y Jo sau a4 JO spueY INO daa @ .s1aones pur sayeid ‘s}mog Jo apisur auy pue sdno pure sossey3 jo sum axp yono} you og “Apadoud sdno pur s aremssej ‘s]Mog aPUEH @ “roo atp jo sjeuayew SuiSeyped pue saded Surdderm jo syjor day @ -urotp Surz0ys way umop apysdn sroaoo pue sued 335 @ “005 aup yo pue ueap sdiym pur siayeaq ‘seimeds se yons suawajduur day @ -uonrpuod poo8 ur pue ueay> ‘Arp sSUaIN 21015 @ -Bunnop Jo ssaxp oA YPM yeWUOD UF awWOD 0} yusLUdinba uea|> MOTTE OU CT © -rayem your IM pastas Udy ApjomMb sarzp yuauudinbs ‘raqurewsy -ajassod raxauaya wou Aap sry ‘ser Samp yum juauidmba adim you od @ -yarseo st gol ayy pur aun ssay ae) ka 31 “AqayerpouTUTT pauea[> st quawidmba jy ‘asn Jaye Ayeyerpaunuy sued pue sjod ysem @ uvajp juauidinbg ayy Burdaay p ye uy unrem 33) -ssasoid Butpoo pue ip quaaa Suypsou939.0 5 “yno 8 -{quaaa spooj “(4.0FT f papaau jruonny Ti sry 319 ‘52 © e Sursn gr ur sai asvai8 pur poo} pur euryp ‘sare. “eH yo omjezoduay 2up Jo apisino F 1 apistiq e apm A© Keep partially used bags of ingredients folded about. © Use only easily cleanable containers for ingredients. © Brush bags and wipe off dust from cans before opening. © Do not dump fresh vegetables on top of old ones. Use ingredients in proper rotation. © Keep all clean ingredient containers off the floor, covered and upside down. © Clean ingredient containers whenever they get empty or at least once in every three weeks, . Keeping the Laboratory Clean Do not chew, eat, smoke or expectorate in the laboratory. Do not comb hair or make yourself up in the laboratory. Always return tools and implements to their proper places. Keep cabinet doors closed to prevent accidents and rodents from entering the cabinet. Keep on hand a regular size notebook for notes and diagrams. Keep personal belongings out of the working area. Do not lean or sit on equipment and work tables. Keep the dishwashing and storage areas clean. After dishes, pans, etc., are washed, scrub sides of the sink, the drain boards and tables with water to which a detergent and sanitizer has been added. Do not stand dish racks on the floor. © Floors should be swept after each laboratory session. Keep foods, papers and clutter off the floor. Mop floors once a day. Provide waste container in convenient places. © Leave the room clean for the next user. Storage facilities for cleaning tools may be racks, cabinets or shelves. They must be place strategically in the laboratory so that the necessary cleaning tools for one area are readily available. It is preferable that the cleaning tools and racks for the students be different from those of the janitors, so they are easily available and can be neatly placed when not in use. INGREDIEN’ 1. Definition Baking is 2. Main ingr The wheat. Itc liquid, for baked pro GLIADIN & GLUTENIN; 3. Kinds of v ‘We can bu © Bread} becaus © All pu and it © Cakef pastrie 4. How dow volume? to leavener“ssausave] 01 anp st s}pay2 , Bursts, sty ‘aseypand ajrymypiom e yo raumsuod arp Supuravos smp ‘wadde ,,aumjoa q[ng,, yey aar8 speorg pue soye> pastes-[12M caumjoa poo8 aai8 syuarpaxSuy eye 20 ,,asyz,, sanpord A1a>Yeq rno arfeul 9M OP MOH ‘yySuans uain|8 mo} s31Jo asnevaq sarnsed awios pur sapjooo ‘sare ayy] sponpoid Auayeq Br] UTSHA Asn ay sMOLLoYH @ ‘yySuians uaynyS wmypamu sey y pue speaiq pure $2989 tt osfe Bupjo0> [exaUe8 10) pasn st sty noyfasodind Vy @ pSuays uaynj3 YBry $31 Jo asnesaq, sponpoid pastes seas soujo pur ‘sprog ut Aqjepadsa snp asn ay -anoyfpvaig @ 04 Jo spupy aanp Ang we 9M yo>,zeur ayy ur apqepfeae mop ay Jo spuTy € aonaowa aaivaso = iwaH + ma anos NaLa19 NINBLATS o1sval anor +» siavno. Sutmorjoy aya Aq paroqurourar ys0q aq Aewr sty, yonposd paxeg ap oj amyonays sani8 uaynys “payeay pur papuedxa vay “uayn|8 suxz0y ‘pry {URI pautquios vaya yoryn “uua9n 8 pure wypen8 surayoad avy sureyuOD 3] yay ‘wou payjmur Aqjensn st yprya anoy/ st spoo8 parfed Jo wrorpax8ur urew ay, ponpoad paryeg Jo yuarpax8ut wey ‘uaso ue Sujsn Aq Aijensn ‘vay waxpur q Supjoo> st Suryog, Supjeg Jo uonTEBAC x NDIVE NI SLNSIGIYONI Ayjsea are Kau Jo} syper pue s are are auo 10 AqreayBayens aoe Sunway x05 $91 siaded ‘spooy d: uaaq sey sez urexp ay sjurs “sure Supsaque Wo4y sy ‘s uy adu0 4809] 38 3 apisdn pur pox ur siuarpaxSur 95. Leaveners may be classified into: © Natural leavener or air. This is incorporated during creaming or mixing and is expanded when the product is heated in the oven. In Angel Food Cake, air is incorporated in to the egg whites while whipping. © Chemical leavener. Carbon dioxide gas is the leavener produced from the chemical reaction that occurs when mixing baking soda, baking powder or cream of tartar with the other ingredients. They are usually used in cakes and cookies. © Biological leavener or yeast. After reacting with sugar, yeast produces carbon dioxide, a leavening gas. Yeast is use to raise breads, rolls and other goods requiring a lot of dough handling. Other ingredients needed in baking The proper combination of the following ingredients with flour will produce the kind of bakery goods you need. a, Water or liquid such as fruit juices, Proper amount of water will help prolong the storage life of a baked product. 6. Milk. Milk is available in liquid or in dried powder form. It improves the nutritional value, flavor and eating quality, gives a golden color, and improves grain and texture of baked products. © Sweetener. Examples of sweeteners used in baking are granulated sugar, brown sugar, molasses, honey and confectioner’s sugar. Sweeteners are important because they improve nutrition, flavor and aroma, give a richer crust, and increase the tenderness and loaf volume of finished product. Shortening. This increases the tenderness of the product. When shortening is added to flour, the gluten formation is “cut” or shortened. The result is a more tender product. Some shortening used in baking are: butter, margarine, vegetable shortening, vegetable oil and lard, e, Eggs, Eggs are available to bakers in different forms: fresh, unopened eggs, frozen egg products. Ff. Additives. These are other ingredients used in baking in very small quantities but whose effects on the quality of the product are important. 24 @ sal pre © Fla flax like col om © Fo dev © spi that flav likest -soanyf uous] pur soanyf vqjuva ax] jus80 Sussoany rrfizan pure “‘uoumruura ‘sea0p9 ‘Saugnu axe syuase SurroAey yeanjeujo saydurexg “poo} jo ewtoze Jo Joaey ayy aaordurt 10 aoueyLA yey aoueysngns (jeoyHze) aayzUAS 10 yeINyeU are Asay “sqI9H PU sa>1dg -gourwiojiod jesaua8 s,ySnop ayy aaoadust pue ySnop ayy uaypSuans 0} pasn are yprya si2aoudias yBnop pur sonposd ayy 30 ag glays arp BurBuopord snup ‘spjour jo yymor# aup Saxe 10 Yq oy pasn are yoy (a}2qu0s umnyssejod ‘aqeuordord umpspe>) s10q2qhut plow ‘spuayuo> Sumuayoys yy YM sinpord paryeq Jo Ayprouer Avjap oF pasn are YIU (LHa “VHA) siuopronun axe sajdurexg, sonpoid ayy jo Aygenb ayp anorduuy pur ‘pooy ur stoaey-jyo ureyia0 jo juaudojenap ayy quaaaad yey) saoueysqns [eorWOYD ase asayy, “saAHEPPe poog “saxo 10j syuoureu0 pue sSujor ut pasn Sjuouruio> ysoun axe asay “sjanpord Arayeq Jo 10]09 aup Asrpour 10 anosdust si0jo> anaypuds 10 [ene “syuaSe Sups0TOD “soantf uowal pur soanyf wppruna ax] jua8v Bunsoanyfproyfqan pure ‘uouuura ‘seaop ‘Sauynu axe syuase Survey Temjeu jo sajdurexg “pooy jo euiore 10 s0aey ayy aaoaduyy 10 aoueyUE yeup aoueysqns (JeIaynue) oayyUds 10 jesnyeU are asoy] “syuase SuLLOAe | spnpoid 2up Jo Aayfenb yexous8 amp saaouduay pure ase) aup soouepeq STH wTES juey sapnuenb jews & “6889 pouadoun ‘ ‘ounre8rew ‘sang est ynsar ayy “pa Sunuayroys uy spnpord payst saypur e aa’ “eure are s1auajaamg “4 ‘ens payenuess pur “10109 uapjos senosdu yf “u110 yay trim sayeM J TEM anoy wr sy ayo pur s[jox ‘Sp saonpoid ysead “4 soe uy pasn Atte 40 apmod 8upyeq ayy wo pasnpos “PD poog [esuy pue Supqur 10 BurUTENSILS USED IN BAKING Utensils and Equipment Needed in Baking e Sifter. There different kinds of utensils and equipment used in baking, Utensils are fine pl classified according to their uses as follows: Flour is incorpe © Basic utensils, @ Convenience utensils; and © Specialized utensils 1. Basic Utensils f Wooder most ¢¢ a, Graduated measuring cups. These are usually differen made of glass or plastic and are used for measuring liquids. Scraper. b. Individual measuring cups. These are usually made remove of aluminum, stainless steel or plastic and are used bowls, a for measuring accurately the fractional part of a cup (1/4, 1/3, 1/2, 2/3 cup). i | Measuring spoons. These come in sets of 1/8,1/4, 1/3,1/2and 1 teaspoon and 1 tablespoon; and are used for measuring small amounts of ingredients, h. Rolling without dough fo 4. Mixing bowls. These are available in sets of three or mote pieces and are usually made of glass, plastic, stainless or aluminum. They are used for holding and mixing ingredients. i. Spoon, f useful fo process.-ssaa0id Supyeq a3 Surmp pasodind Auew 203 jnjasn Area axe syisuain asayy, ‘afiuy puv ysof ‘woods ‘s[lo1 10 speaag 105 y8nop ‘Surusyepj 10 Sumfjox0y asn st pue sarpuey nowy oUpIM poom jeorrpurAo jo anard v smu usd Suyyoy -y ‘sued Supjeq oUt 1aneq ysnd pur s}Moq Jo sopis pure dno woy sjuarparSur Aypys paaourad 0} pasn st zadeios ansejd 10 raqqns y uadviog 8 ‘Supa jo poyyous snoK ys 03 sazys yuazayp Ur aur0> asayy “asn 0} NOX 10 JUaTUAALTOD your are yey} suoods asooy ‘suoods Surxrm uopoom -f “3 ojur ae ayesodzoout 0} Sutmseaur azojaq ys1y payis Aqjensn st mnopy “squatparur Aap saaais yey uaarns opseid aul 40 ysou aura jo apeur Aqjensn st sty uaxfis 3 are spsuayy iBaking pans. These are used to contain the batter or dough while baking, ‘These may be made of metal or glass. If pans are made of glass, reduce oven temperature by 20°C. Proper size and shape of pans should be use as this affect the quality of the baked product. 2. Convenience Utensils 4. Cutting tools. These include a)different sizes of knives, b)spatulas,c)kitchen scissors, d)pastry blenders, e)cookie cutters and f)pastry wheels. These are little bakery gadgets that made baking easier and more fun for us. (d@) r) a © een . b. Pastry cloth and rolling pin cover. A coarse linen towel can serve as a pastry cloth, The dough is place on the cloth for easier rolling, The rolling pin may also be covered with a linen cloth to prevent sticking of the dough while being rolled. This also helps in . avoiding the use of too much flour on the . dough which toughens it. Cooling racks. These are important for cooling baked products to prevent”’wetting” or “steaming” of the bottom crust. shorter used fc & Mixers shorter Mixers of whic being pi Sf. Weighin; ingredierez painseau aq 0} are sjuatparSut Jo sjunoure o83ej ways “Bupjeq ur jnyasn A190 st styy. -2peos Surya “f -paredaid Su1aq sionpoid Aiayeq Jo pury ayy uo Sutpuadap sasn oyirods aaey ySRyM Jo pea ‘sooy pue sdiym ‘sapped se yons syuawyseye [eraAIs ALY SIOXIPY ‘sSupor Aqjepadso ‘syonpoad Suryeq 10; au uoHesedard ayy uaroys TM styy, “stoye0q 889 Arejor 10 sraxqur ouyDaJa aq AvuI asa “sia 2 a -sued Supjeq Supsear8 103 pasn sje st pue ySnop 07 ysea yur x0 $89 Suma} 204s poyout Sursjdde soy pasn st siyy -ystq Aujsog “p a “sn 203 U av asau 5204 uraypary(seimae snp se asn aq pl aso aanpaa ‘sse -Supqeg ay usg Cake tester. This is long slender, piece of metal or wood used to testi the cake being baked is already done. cakes. can be decora h. Timer. This comes very handy it reminds you to check on the mixing or baking time. d. Cake d and the cakes v e. Baking design include 3. Specialized Utensils + Tu a. Oven thermometer. Anoven thermometer is an craks instrument that gives the temperature inside the oven. Specific temperature is indicated in given recipe. b. Wire whip. This is cluster of stiff wires used. to whip egg whites and cream. 30te (doap ,34 1 pur sore 6 0} ,,g) “Ansed umosq uapjo8 4403 synsoz ysoq auy soard [eyout yzep 10 foureud ‘sseS Jo apeur -ued arg « ‘aneo yooys uy Aaad v 20 q]ox Atal Bupfeq soy pasn -ued [Jor ATL « ~Supjeq ueaa ytunied pue ayepnoz1> ue yay ayp Os “ano UEYY JaTTeUNS ,Z JO ,,[ “SaP{OoD 0 syINDsIg BuPjeq UY Sujumosg ada moje 0} apts au0 Aquo sey -yays BUuPFeq.10 ays 9>{00 + (ssoaze ,,2) *sdno Ansed 20 sre) ‘suygnut ‘sayeodno Supjeq 305 sdno jews 20 umIpaur ‘aBze] yr sued Uy + ‘axeD IM 10 ‘aye9 punod ‘peaiq ynu-aye> 2x29 Jeo} 10 pearq Jeo] Supfeq 10§ pasn-ued yeoy “srade] Z UL payyeg Ayfensn 237eq ayL9 JO qunoure aip ayepounuosse ypEm daap ,74 7 01 Z pue ,C1X6 -ued Bu0]GO + (deap ,,Z/1L ‘sso1e ,6 10 g) 2489 J9Xe| arenbs e Supjeur 10 pasn -ued ayeo axenbg (% ssorse sayput 6 30 g) sayeo 1040] Supyeur 10; pasn -ued axfeo punoy ‘zaynd Surpuodsazzoo wim ‘sodeys: puowrerp so 8uojqo ‘arenbs ‘punos ul auiosspjoyy sxayND pur spjourye | + ‘wo}}0q pur saps ayy uo uBisap jo wayed e savy Aeu yng ued aqny ax wey somoy st sTyy “prow Bury ‘zaquaa moyjoy e ya ued punos e ue Jadzap stsmyy ‘ued 19ND aqnI + :apnpur sued jo spupy ualaysIp ayy, “ya oanoee UL 10; sued poudisep Aqjepadse v ur payeq aq 0} paau sionpord Aayeq auiog ‘sund Suyog 2 -Buprapin sayeo SunexoDap 105 pasn st pue ‘sd quazaysip axp pure 2qni auf Jo SISISUOD STYT +495 4ozvLOIap 2xVD —p “payesooep Suraq st axe> ayp ayy punose pausny aq wed yryM Ystp ay uo paseyd st aye ayy, ‘saqeD ‘Sumexodap Joy pasn ysIp e SII, uvsns zw] >Double boiler. These are two pieces of sauce pans that are positioned one on top of the other with the bottom pan filled halfway with water and the second pan, which contains the ingredients to be cooked, place over the bottom pan. This is used in cooking ingredients that require indirect heat, like cream filling, or when heating milk. Griddle. This i flat pan usually used for cooking pan cakes and other products that need dry heat. Waffle maker. This is used in baking waffles to give them that unique, shape, crisp crust, and tender, moist inside. 4, Important The in baking i structure charcoal, w bran. TECHNIQUES After le familiarize you method have tl requires. On th explanations o: The foll and the baking 1. Preparati a. Mee ingee -epmyeds 10 ayn] e Jo apa yptas jana] uaup “[Iny Surdeay 0} sjuaypesSut ym dno zo uoods Suumsvau ayp [1g siarpasSus fap Supsnsvay “v spraqpasSuy Supyeg Jo uopezedarg “TL ssaooid Supjeq ayy pue sponpoid 19y2q poo’ yim yno auto> nos djay tL anbruy>ay BuLMoT]O} UL -wrayp op oF moy wo suopeueydxa pue sanbruypay ayy Surmoys suonensnytt aup are saBed Sumoljoy ayy UO ‘sarmMbar adpor ayp yey MOTIO} NOX yeYB ASI S131 05 ‘sasodind sypads znayA aAey PoYaLt Jo sanbruysay asoy, ‘Supjeq ur sonbyuypay quox9yIp ayy WLM Jlasmod azyreryurey ‘sou ue no< ‘Supfeq Ur s[isuayn pue sjuarpasBurjuBTeyTp stp Sunuse9| ayy ONDIVE NISANDINHDAL “weg, 2011 40 (josny) sBujaeys poom “Teoorey> 4se8 ‘AyouNDa[9 Aq Poreay amjonis asopua ue s} 3 “uaa aup st Supyeg Ut juawdinba quepodurr your ay Supjeg ur juaurdmnbg yueyodwsy -Fb. Measuring liquid ingredients. For smaller amounts, use individual measuring cups. To use a graduated cup, pour liquid to desired measurement, reading the corresponding figure at eye level. c_ Sifting. Pass dry ingredients through a sieve with your hand to facilitate sifting. d. Separating eggs. Crack the eggs with handle of the spoon or the side of the bowl. Pass the egg yolk from one half of the shell to the other, allowing the egg white to drop into the bowl. Place the egg yolk in a separate container. & Cre fr Bea the & Cutt use shor-moyj wyim payed ‘sead jo az3s ayp mnoge nd 2q TTEm SutuayZOYS ‘auf o9 UoRoUT ss0x9-ss}19 pidex Supjeur ‘aiINsqns se saanuny O44} asN ‘ajqepreae you st sapusig Anjsed ays J] sepuaiq Ansed v Suisn moy ay ‘ptm [tog ayy our waYR ynd pue soqno oyu SurUa}oys MD wi Suny -B “1240 pur s9A0 ampetur xp syttyeyg uonow remax ys12q v Aq ste aonponUT 0} 10 ‘yoows amyxTU & asjeur 0} pasn aq ue zaxru 10 uoods uapoom ‘diya ant Soy y Suvag f +6989 pue Sumuayoys Sup uy sordde Aqyerouas Supa) -aipxqu Aygny “Yos v ayeur 0} raxtur 10 uoods uapooMm B YALA [a1oq Jo sapls aup ysureBe saypa8o} sjuarpexSur axour x0 auo qnyy “Suyuwsiy 9 UT YOK 88a 2 ‘raYRO oy} 04 TE apis ayy 10 uod arene} 0} pur “paa Pazsap 0} pm Tenpratpur asn1h. Folding. This involves delicately mixing two ingredients, as beaten egg ke Cul whites and flour, using a wooden spoon or mixer, or by hand. ver spo eg. i. Kneading. Work and press the dough with the palms and heels of the hands. This involves the gluten and makes the dough smooth and elastic. L Ble ae bler . j- Whipping. Introduce air into eggs or cream to make them thick and fluffy by using a wire whip or mixer. m, Diss asir 36rr srazem jo dno x4 pu ze8ns Jo dno ¥4 Suyajossyp uy se ypns uarpaxut pmby 8 pu Aap e Suruiquiod suvaw siyy, “Swazossiq “wi pur ypny way sens pue zoyIng paurearo ayp tpt sa Surpuayq, 89 ‘sjuatpouSut a1ous 10 omy SqyBnor yp xy Sususquios 40 Suipuaiq +1 “apseja pur your ap Jo sjaay pur s “samy 989 paddrya yp zaneg ayes Sunquios 83 “wary ype WAM [20g 243 Jo wHo}oq au} ssoIDe JadeIDs 1aqqns 10 uoods uapoom ayy Sumpys Aq ono Suruamy pue aunyxrur ayy ysnonp AIpeORIaA -puey Aq Sunjno ssuonout omy Butsn Aq spuotpaxut auiquio> ‘Suspjof puv Susyzny -y $89 uojeag se ‘sqn, Caramelizing, Slowly heat sugar until it becomes brown in color. The Liste darker the color, the stronger the flavor. large and s sides 2. Preparation of Baking Pans 4, Greasing pans. With a pastry bush, apply a layer of shortening or oi at a the inner sides and bottom of the pan. eae S with j outlin the sh b. Sprinkling pans with flour. Put about 1 tbsp. flour into the greased pan. Lift the tin and swirl the flour around until the inside of the pan is well- coated. 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