MODULE 5

BAKING INGREDIENTS

INTRODUCTION TO BAKING

Baking refers to cooking by dry heat especially in an oven where the temperature is uniform as
hot air circulates to cook a cake, pie, cookies or bread.

Baking has become not just a favorite pastime, but a highly profitable business.

Learning Outcomes:

After completing this module, you should be able to:

1. Enumerate the ingredients used in baking

2. Identify the nature and characteristics of the different ingredients used in baking
3. Determine the effect of each ingredient as they are used in baking.
4. Have the knowledge and function of the different ingredients used.
5. Identify the classification of leavening agents and the characteristics and functions
of each.
6. Exhibit curiosity in the interaction of the ingredients for baking.
7. Value information from research on the nature and characteristics of the
ingredients for baking.

Learning Instructions:

Read Bread and Pastry NC II on the following pages

Lesson 1 – Major Ingredients in Baking

A. Flour
1. Flour pp. 14-16
2. Component of flour p. 16
1. Properties and Characteristics of flour pp. 16-17.
B. Fat/Shortening
1. Different Types of Shortening pp.17-18
C. Eggs p. 18
D. Liquids pp.18-19
E. Leavening Agents
1. Types of leavening agents pp.19-20
F. Sugar/Sweetening Ingredients p.21
1. Effects of sugar on baked products p.21
G. Minor Ingredients in Baking p. 21

Lesson 2
 Basics Steps in Baking

1. Read the recipe carefully to know if you have all the ingredients and utensil needed and
to know if you understand the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all the utensils you will need for measuring, mixing and baking.
4. Preheat the oven. Set the oven knob at the desired temperature. Hang an oven
thermometer on the center rack. When the thermometer registers the same temperature as
the oven knob then the oven is ready for use.
5. Prepare the pan/s needed, making sure you use the correct pan size. If it needs greasing
brush the bottom of the pan with a little shortening. For baking purposes, don’t use butter
or margarine for greasing because these burn easily and will produce a very brown crust.
6. Measure the ingredient using correct utensils in the amount required in the recipe.
7. Mix the batter or dough. When filling pans, make sure you don’t overfill. Fill 2/3 full to
give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it
comes out clear then it is done. For chiffon and sponge cakes, press lightly with the
fingers. It if springs back then it is done. Pies and pastries are done when the crusts have
turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool
for 10 minutes. Afterwards, invert the pan to remove the cake and cool it completely. For
sponge and chiffon cakes, invert the pans at once and cool on racks.
11. After the cakes have cooled, they can already be assembled and decorated.