CONCEPT OF BAKING

Baking, process of cooking by dry heat,

especially in some kind of oven. It is probably the
oldest cooking method.
Bakery products, which include bread,
rolls, cookies, pies, pastries, and muffins, are
usually prepared from flour or meal derived from
some form of grain. Bread, already a common
staple in prehistoric times, provides many
nutrients in the human die
 STAGES OF BAKING
Knead- to press, stretch, Ferment- to press, stretch, Divide-
and fold the dough until and fold the dough until gluten is
developed proportioning
gluten is developed the dough

Bake- to cook food in a Proof – is the final Mold- to

dry heat method inside an rise for the dough, shape the
oven usually 30 minutes dough

Cool
Occupational Health & Safety (OHS)
Occupational Safety and Health (OSH), also
commonly referred to as health and
safety, Occupational Health and
Safety (OHS), occupational health,
or occupational safety, is a multidisciplinary
field concerned with the safety, health, and
welfare of people at work.
 Words to Remember about OHS
Airborne - carried by air
Antidote – a remedy counteracting a poison
First aid – the provision of initial care for an illness or injury
Injury- damage or harm of the structure or function of the
body caused by an outside force, which may be physical or
chemical
PPE – (Personal Protective Equipment) refers to devices
worn by workers to protect them against hazards in the work
environment including but not limited to safety helmet, safety
spectacles, face shields, etc.
 Words to Remember about OHS
Occupational hazards - refer to various environmental factors
or stresses that can cause sickness, impaired health
Quality standard – set of exact specifications to become
pattern of action
Safety – free from danger, risk or injury
Sanitation – the practice or measure to create an environment
conducive to good health
Workplace – refers to the office, premises or worksite where a
worker is temporarily assigned
Vermin – a term applied to various animal species regarded
as pests or nuisances and especially to those associated with
the carrying of disease.
Practice Occupational Health & Safety
⮚ Identify hazards and
risks;
⮚ Evaluate hazards and
risks;
⮚ Control hazards and
risks; and
⮚ Maintain occupational
health and safety
awareness.
 Practice Occupational Health & Safety
⮚ Identify hazards and risks

Hazard is a term used to describe

something that has the potential to cause
Risk is the chance or
harm or adverse effects to individuals,
probability that a person will
organizations property or equipment.
be harmed or experience
Workplace hazards can come from a wide
an adverse health effect
range of sources. General examples
caused by a hazard. It may
include any substance, material, process,
also apply to situations with
practice, etc that has the ability to cause
property or equipment loss.
harm or adverse health effect to a person
under certain conditions.
 Practice Occupational Health & Safety
TYPES OF HAZARDS

1. Safety Hazards:
Inadequate and
insufficient machine
guards, unsafe
workplace conditions,
unsafe work
practices.
 Practice Occupational Health & Safety
TYPES OF HAZARDS
3. Chemical Hazards are
solid, liquid vapor or gaseous
substances, dust, fume, or
mist.
Practice Occupational Health & Safety
TYPES OF HAZARDS
 Practice Occupational Health & Safety
Factors that influence the degree of risk include:
Hazards Risks Safety measures/ actions
Manual handling of hand tools - Teach and remind workers of correct
knives, secateurs, loppers, crowbars, Back injury Repetitive strain lifting and carrying techniques.
weed bags, mattocks. Rotate tasks.
Teach and remind workers of correct
Lifting heavy objects incorrectly Back injury Repetitive strain lifting and carrying techniques.
Rotate tasks.
Teach and remind workers of correct
Repetitive movements, bending and
Back/ limb injury Repetitive strain lifting and carrying techniques.
awkward working positions
Rotate tasks.
Warn volunteers and remove trip
hazards before commencing work.
Do not leave tools on path ways.
Trip Hazards Injury
Watch where one walks, and goes
slowly. Mark tools with
fluorescent color.
 BAKING
TERMINOLOGIES
 Baking Terminologies

1.Acid - It is a substance having a sour or sharp flavor

2.Bake- to cook food in a dry heat method inside an oven
3.Batter- a mixture of flours with liquids such as water, milk,
or eggs used to prepare various foods
4.Blend- to combine ingredients and produce a homogenous
mixture
5.Coat- to cover with a thin layer of flour, sugar, nuts, batter,
etc.
6.Contamination- the state of being contaminated
7.Chill- to refrigerate, to reduce the temperature of food
 Baking Terminologies
8.Dough- a soft, thick mass or mixture of dry ingredients (e.g.,
flour or meal), and liquid (e.g., water) that is kneaded,
shaped, and baked into bread or pastry
9.Dust- sprinkle the surface with flour to avoid mixture to stick
to it
10. Egg wash- consists of beaten eggs sometimes mixed with
a liquid, usually water or milk, which is brushed onto the
bread or pastry
11. Fermentation- the process of converting sugar into alcohol
to produce carbon dioxide
12. Grease-to brush pan with shortening
13. Knead-to press, stretch, and fold the dough until gluten is
developed
 Baking Terminologies
15. Meringue - a mixture used as a dessert or a topping made
of beaten egg whites and sugar until smooth, light and fluffy,
usually added with cream of tartar to make it stable
16. Mise En Place - French term means “put in place” that
includes assembling all the necessary ingredients, equipment,
and tools and serving pieces needed to prepare food
17. Pre-heat - to heat the oven prior to baking to achieve the
required heat.
18. Punch down - to deflate the dough to expel carbon dioxide
produced during the fermentation process to give it a second
chance to rise
 Baking Terminologies
19. Scrape - to remove sticky ingredients from the side of the
mixing bowl
20. Syrup - a thick sticky solution of sugar and water
21. Whip - to beat rapidly and continuously to aid incorporation
of air as in whipping egg whites to make meringue and cream
22. Work simplification - performance of a task in the most
efficient way possible
23. Yeast - microorganisms that produce carbon dioxide
gas when it mixes with carbohydrates, causing the dough to
rise
Measuring Tools
Measuring spoons – consist of
a set of spoons with different
sizes for measuring small
quantities of liquid or dry
a. Liquid measuring cup (graduated
ingredients.
glass) - are sold individually and made
from clear glass or plastic, with measures
indicated on the outside of the cup
b. Dry measuring cup - allows you to fill
the cup to the top and then "level off" or
remove
. any extra with a straight edge knife
or metal spatula.
Measuring Tools

Scale

is used to measure
ingredients for accurate
measurements.
Mixing and Blending Tools

Mixing bowl
comes in graduated
sizes and has sloping
sides; used for mixing
ingredients
Mixing and Blending Tools

Wire whisks

is used to beat or
whip egg whites or
cream.
Mixing and Blending Tools

Electric Hand mixer

For creaming , beating
egg whites, mixing cake
batters and
icings.
Mixing and Blending Tools

Beaters
is used in beating eggs or
whipping cream
Mixing and Blending Tools

Wooden Spoon
–is also called mixing
spoon which comes in
various sizes suitable for
different types of
mixing.
Mixing and Blending Tools

Rubber scrapper

is used to remove bits of food

on sides of the bowl.
Mixing and Blending Tools

Rolling pin

is used to flatten or roll the

dough.
Mixing and Blending Tools

Pastry Blender

This tool with a wooden

handle and rounded steel
blades is used to cut in
shortening( solid fat) into
flour to obtain flaky texture
of pies and pastries.
Mixing and Blending Tools

Sauce pan

a small deep
cooking pan with a
handle.
Mixing and Blending Tools

Flour sifter/
Strainer/sieve
used to separate and
break up clumps in dry
ingredients such as
flour, as well as to
aerate and combine
them.
Cutting Tools

Pastry wheel / Pie Cutter

Round blade knife used to

cut dough when making
pastries.
Cutting Tools

Palette knife

is an extra long knife with

an extremely flexible steel
blade. It allows you to
cleanly turn over drop
scones or biscuits, spread
cream, icing and cake
fillings and to
smooth toppings for
baked dishes. Also
known as spatula.
Cutting Tools

Pastry or biscuit
Cutters

For shaping dough

and pastries
Cutting Tools

Grater

is used to grate cheese,

chocolate, and other
fresh fruits.
Cutting Tools
Chopping board, color
coded

– A different chopping board is needed for

each type of food that is used. This cuts
down the chance of contaminating one
food with the bad bacteria of another.

a. GREEN - Working with and preparing

vegetables and fruits should be done
using a green board.
b. WHITE - use these boards for dairy
products.
Cutting Tools
Chopping board, color
coded

– A different chopping board is needed for

each type of food that is used. This cuts
down the chance of contaminating one
food with the bad bacteria of another.

a. GREEN - Working with and preparing

vegetables and fruits should be done using
a green board.
b. WHITE - use these boards for dairy
products.
Baking Utensils

Sheet pan
a flat, rectangular metal
pan used in an oven. It
is often used for baking
bread rolls, pastries and
flat products such as
cookies, sheet cakes,
swiss rolls and pizza
Baking Utensils

Round pan
in a wide variety of sizes,
including professional layer
cake pans in heights from 1 to
4 inches.
Baking Utensils

Loaf pan
is used to bake loaf
bread.
Baking Utensils

Muffin pan
has formed cups for baking
muffins and cup cakes
Baking Utensils

Cooling rack

For cooling cakes

until ready for icings
and frosting.
Decorating Tools

Decorating / Pastry tips

-are pointed metal or

plastic tube connected to
the opening of the pastry
bag and is used to form
desired designs.
Decorating Tools

Pastry bag / Piping

bag
-a funnel shaped
container for icing or
whipped cream
Decorating Tools

Pastry brush

is used for
greasing pans or
surface of pastries
and pastries.
 Let’s have a Direction: Classify the tools used in baking. Write the
review. tools used in baking according to their functions

MEASURING MIXING AND CUTTING BAKING DECORATING

BLENDING
1 1 1 1 1

2 2 2 2 2

3 3 3 3 3

5 4 4 4

5 5 5
 Introduction
Lesson 3 is all about the main equipment in
baking, the Oven. Aside from knowing the baking
tools, its usage and its maintenance, knowing
your oven is very important. Your oven is easily
the most important variable in determining the
outcome of your bakes. Baking at the right
temperature is important not only for
determining baking times but it will also affect the
final quality of your cakes.
 Introduction

1. Discuss the different types of oven.

2. Demonstrate ho to operate the oven.
3. Show how to control the oven and the
methods of heat transfer.
Equipment
A. Deck Ovens

are so called because the items to

be baked either on sheet pans or
in the case of some bread.
Free standing 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. Breads are
baked directly on the floor of the
oven and not in pans. Deck oven
for baking bread are equipped with
steam ejector..
B. Rack oven

is a large oven into

which entire racks full
of sheet pans can be
wheeled for baking.
 C. Mechanical oven
The food is in motion while it bakes in
this type of oven. The most common
types are a revolving oven, in which his
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. Because of its size
it is especially used in high volume
operations. It can also be equipped with
steam ejector. The heat source is located
in the bottom, underneath the deck, or
floor of the oven.
D. Convection oven

contains fans that

circulate the air and
distribute the heat
rapidly throughout.
E. Wood fired oven
also known as PUGON is
oven that uses wood for
cooking foods.
What is oven temperature?

• Oven temperature is one of the key baking

parameters. It can be measured, modified, and controlled to
influence process conditions directly, thereby affecting
bakery product’s final characteristic.
• Oven Temperature causes physical transitions and
chemical reactions to take place in the dough/batter. The
following stages are temperature-dependent, and participate
in the sequential transformation of bread dough.
What is oven temperature?

• Temperature also has an impact on how your loaf bakes. The

general rule is that crusty breads should be baked at as high a
temperature as possible. Soft shelled breads should be baked at lower
temperatures. When you increase the temperature of your oven your
bread bakes quicker.
• After having knowledge on the right temperature require for specific
bakery products, desired characteristics of breads is expected. It is
important that time is also important which goes along with the right heat
needed for the bread to achieve good and better appearance, texture and
taste
How do I test the temperature of my oven?

• You can test how hot (or cool) your oven is with an oven
thermometer. We swear by this bit of kit and it can make such
a difference to your bakes to know your oven is properly
calibrated to the temperature suggested in the recipe.
• They are cheap to buy and sit on a shelf in your oven or hang
on the shelf. To use an oven thermometer, place the oven
thermometer inside your oven before you turn it on. Shut the
oven door and turn your oven on and give it time to preheat.
When it is up to temperature, look at the oven thermometer
through the window.
How do I test the temperature of my oven?

• It will give you an accurate reading so you can turn

the temperature up or down from there to get the
correct temperature recommended by the recipe.
• When you’re confident that the temperature reading
on the thermometer is constant and matches the
one suggested in your recipe, use oven gloves to take
the thermometer out of the oven and let it cool
somewhere safe and away from kids, as it does get
very hot.
• Put your tins in the oven and you’re ready to start
baking
How do oven temperatures affect the final
bake?
• Generally speaking, higher temperatures will give
your bakes a more golden, crisper crust to the
sponge or pastry and a low temperature will result in
a fluffier, less golden sponge. With some cakes, you
want a golden crust and with other cakes you want
them to be gently cooked and fluffy.
• Recipe developers will always test out which
temperatures give the desired end texture, so trust
the recipe for the first go and adjust next time if you’d
prefer a slightly different result
 Suggested Temperature
for Breads and Cookies
Types of Product Oven Temperature Baking Time
BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled/Pressed/
375°F 8 to 10 min
Refrigerated/Shaped
1 4 5

3 Review
Review:
Identify the types of Oven
: 1.
Example of Lean Dough
Example of Rich Dough
Types of Flour
Types of Flour
Types of Flour
Types of Flour
Types of Flour
Effects of Shortening in Baked Goods
Desirable Qualities of Shortening
Kinds of Sugar
Kinds of Sugar
Kinds of Sugar
Kinds of Sugar
Effects of Sugar in Baking
Kinds of Leaveners
Kinds of Leaveners
Kinds of Leaveners
Kinds of Leaveners
Kinds of Yeast
Types of Milk for Baking

• Fresh milk or whole milk

• Evaporated milk
• Condensed milk
• Skimmed milk
• Powder or dry milk
 Uses of Milk in Baking
1.increases nutritive value of 4. provides moisture and
baked products tenderness to baked
2.enhances texture and goods
increase softness of baked 5. enhances flavor
goods
3.acts as a strengthener 6. extends the shelf life
when mixed with flour, of a cake
because it helps in the 7. boosts crust color
formation of gluten, which
gives a baked item
structure
 Minor Ingredients in Baking

● Flavorings (Vanilla, Mango, Banana, etc)

● Food Coloring
● Spices (cloves, cinnamon, mace, nutmeg)
● Wines
● Coffee
● Nuts
● Raisins
● Wheats and Oats
 REVIEW:
1. What are the ingredients in baking?
2. What are the five types of flour?
3. What are the three types of sugar?
4. What are the types of leaveners?
5. What are the types of milk used in baking?
6. Give examples of other essential ingredients in
baking.
References:
Book:
Professional Baking 6th Edition by Wayne Gisslen
Deped K-12 Bread and Pastry Exploratory, pages
4-19

Bread and Pastry Production NC II-1st edition

2016, DepEd Draft Copy, pp. 11-16, 30, 37-38
References:

Internet:

https://www.slideshare.net/ReinaLovesPinkForev
er0703/basic-baking-ingredients

https://bakerpedia.com/processes/oven-
temperature/