BREAD AND PASTRY PRODUCTION NC II

CHAPTER I – MIS-EN-PLACE
Objectives:

After reading this chapter, the students should be able to:

1. define baking.
2. demonstrate organizational skills necessary to bake successfully.
3. demonstrate proper measurement of solids and liquid by volume.
4. prepare pans before baking.
5. acquaint themselves with the terms used in baking

Topics:
1. Baking defined.
2. Organizational skills needed for baking
3. How to measure the ingredients
4. Baking tools and equipment
5. Lining a baking pan
6. Forming a parchment cone
7. Sifting dry ingredients
8. Storing baked products
9. Properly wrapping baked products to be frozen
10. Baking terms

Topic I. DEFINITION OF BAKING

Baking is a food cooking method using prolonged dry heat acting by convection, and not by
thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the
preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are
sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods
as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples,
baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the
pretzel.

Source: http://en.wikipedia.org/wiki/Baking

Topic II. SIX (6) ORGANIZATIONAL SKILLS NEEDED FOR BAKING

Mis en place –preparation of ingredients and tools, preparing cake pans and preheating ovens. Is a
French term that means “getting everything ready and in its place”.

1. Reading the recipe carefully.

2. Identifying tools and/or equipment needed
3. Gathering all necessary ingredients, tools, and equipment close to the work area
4. Preparing the pans
5. Measuring properly
6. Practicing good sanitation

How to Measure the Ingredients

Solid ingredients are measured in ounces, grams, and cups and fluid ounces and milliliters for
liquids. The system to measure ingredients in the United states is referred to as the United States (U.S.)
system. The system used in Europe and other parts of the world is know as the metric system.

U.S. System
 Weight - pounds (lb) and ounces (oz)
 Volume - cups (c), pints (pt), quarts (qt), gallons (gal), fluid ounces (fl oz),
teaspoons (tsp or t), or tablespoons (Tbsp or T)
 Length - feet and inches
 Temperature - degrees Fahrenheit (oF)

Metric System
 Weight - kilogram (kg) and gram (g)
 Volume - liters (L) and milliliters (mL0
 Length - meters (m) and millimeters (mm)
 Temperature - degrees Celsius (oC)

Note:
1. Do not equate volume measurements with weight measurements! Fluid ounces = Dry ounces
 2. Measure the ingredients the way they are written in the recipe.

Topic III. PROPER MEASURING TECHNIQUES

Measuring liquids – Place liquid measuring cup on a level, flat surface. For
sticky liquids such as molasses, corn syrup or honey, spray the measuring cup
with nonstick cooking spray before adding the liquid. This will make it easier to
pour out the liquid and clean the cup.

Measuring dry ingredients – Spoon ingredients into dry measuring cups over a
canister or waxed paper. Fill cup to overflowing, then level by sweeping a metal
spatula or flat side of a knife across the top.

Measuring bulk dry ingredients – Spoon bulky dry ingredients into the dry
measuring cup. If necessary, level the top with a spatula or flat side of knife.

Measuring brown sugar – Brown sugar needs to be packed into a dry

measuring cup. Firmly press brown sugar into the cup with four fingers or the
back of a spoon. Level with the rim of the cup. Brown sugar should hold the
shape of the cup when it is turned out.

Measuring sour cream and yogurt – Spoon sour cream and yogurt into a dry
measuring cup, then level top by sweeping a metal or flat side of a knife across
the top of the cup.

Measuring Shortening – Press shortening into a dry measuring cup with a

spatula to make sure it is solidly packed without air pockets. With a metal spatula
or flat side of a knife, level with the rim. Some shortenings come in sticks and
may be measured like the butter (see next slide).

Measuring Butter – The wrappers for sticks of butter comes with markings for
tablespoons, ¼ cup, 1/3 cup and ½ cup. Use a knife to cut off the desired
amount.

Using measuring spoons – For dry ingredients such as flour, sugar or spices,
heap the ingredient into the spoon over a canister or waxed paper. With a metal
spatula or the flat side of a knife, level with the rim of the spoon. For shortening
or butter, spread into spoon over a bowl and level off. For liquids, pour into
measuring spoon over a bowl or custard cup. Never measure over the batter,
because some may spill.
TOPIC IV: BAKING TOOLS AND EQUIPMENT
Oven Thermometers
Oven thermometers are designed to either stand or hang on an oven rack.
Springform Pan
This round pan, used for making
cheesecakes and other desserts
that are tricky to remove from
their pans, has a bottom that is separate from the
side. A clamp holds the pan together and opens to
allow the side to easily be pulled away from the
baked dessert.
Pie Tins/Pans
Generally, pies are baked in a
relatively deep pan with sloped
sides that can hold a large amount
of filling. Materials for pie plates
range from ovenproof glass,
glazed ceramic, heavy foil, aluminum, tinned steel,
stainless steel and nonstick coated steel.
Tube Pan
A tube pan has flat sides and a
removable center piece that
includes the tube. They are
generally used for making angel food cakes.
Bundt Pan
A bundt pan does not have a
removable center and generally
has scalloped edges. They are generally used for
making bundt cakes.
Double Boiler
A double-pan arrangement that
features two pots formed to fit
together, with one sitting
partway inside the other. A single lid fits both
pans. The lower pot is used to hold simmering
water, which gently heats the mixture in the upper
pot. Double boilers are used to warm or cook
heat-sensitive food such as custards, delicate
sauces and chocolate.
Ramekin
An individual baking dish (3 to 4
inches in diameter) that
resembles a miniature soufflé
dish. Ramekins are usually made
of porcelain or earthenware and can be used for
both sweet and savory dishes - either baked or
chilled. A tiny baked pastry filled with creamy
cheese custard is also referred to as a "Ramekin".
Tart Pan
Tart pans come in many different
shapes and sizes. Their
removable bottom makes it easy
to neatly transfer a tart to a serving plate. Tart
pans come in both dark-colored and shiny pan
varieties, and can also have varying depths with
deeper tart pans used for quiche, and shallower
pans used for delicate dessert tarts.
Loaf Pan
Aluminum loaf pans can turn
out tender cakes, while dark,
nonstick or glass pans will
produce a crunchy-chewy crust.
You can make quick breads,
brioche and meatloaf in a loaf
pan.
Fluted Tube Pan
The fluted sides bring a
decorative look to the finished
product. It comes in various
sizes; a 12-cup pan is the most
common.
Pie Weights
Small ceramic or aluminum pellet-
like weights used to keep an
unfilled pie or tart crust from
shrinking during baking. Pie
weights can be found in gourmet stores and in the
baking section of some supermarkets.
Baking Dish
Baking "dish" refers to a glass
baking dish. For best results,
use the correct size baking dish
called for in your recipe. To measure the size of a
baking dish, measure the top inside of the dish
with a ruler for length or width. To determine the
depth of a baking dish, measure the inside from
the bottom to the top edge.
Baking/Cookie Sheets
It use to for cookies, breads and
biscuits. It usually has one or
more turned-up sides for ease in
handling. Common sizes for
baking sheets are: 17x14-inch and 12x15-inch.
For even heat circulation, baking sheets should be
at least 2 inches smaller all around than the
interior of the oven.
Kitchen Shears
A heavy-duty strong scissors with
one serrated blade. Used for cutting
fish, poultry, meats and produce.
They can even be used to crack
nuts or trim herbs into a dish. Some kitchen
shears have additional tools as part of the handle,
such as a can opener or screwdriver.
Rubber Scraper or Rubber
Spatula
A rubber scraper or rubber
spatula has a wooden or plastic
handle with a flexible rubber
paddle-shaped end. Used in
baking, the rubber end can scrape batter from the
sides of a bowl or pan and helps remove all the
batter or dough from a bowl.
Wax Paper
Semitransparent paper with a thin
coating of wax on both sides.
Because of its moisture-proof and
nonstick characteristics, wax p
aper plays a major role in the
kitchen for duties such as covering food and lining
baking pans.
Cheesecloth
Cheesecloth is a lightweight
natural cotton cloth that does
not fall apart when wet and
will not flavor the food it
touches. Cheesecloth has a
multitude of culinary uses
including straining liquids,
forming a packet for herbs and spices that can be
dropped into a soup or stock pot and lining molds.
It comes in both fine and coarse weaves and is
available in gourmet shops, supermarkets and the
kitchen section of many department stores.
Electric Stand-Up or Table-Top Mixer
An electric mixer is a kitchen
appliance used to beat, mix or
whip batter. Many of the more
powerful stand mixers have
special attachments such as
dough hooks or paddle beaters.
Pastry Brush
A baking tool that looks similar to a
small paintbrush, about 1 to 1 1/2-
inches thick. Common liquids used
with a pastry brush are milk, water
and egg whites. Use a pastry brush to brush
marinades over meats too.
Straight Edge Spatula
The straight edge spatula is
similar in shape to a knife but
rarely has a sharp edge. It is
used for spreading foods like frosting, jams,
cream cheese, and cake and bar cookie batters,
etc. It also is used when measuring dry
ingredients to "level off," or remove excess
ingredient from the measuring cup.
Parchment Paper
A heavy, grease- and moisture-
resistant paper with a number of
culinary uses including lining
baking pans and wrapping foods
that is to be baked. Parchment paper is available
in gourmet kitchenware stores and many
supermarkets.
Aluminum Foil
Aluminum that has been rolled
into a thin, pliable sheet. It's an
excellent barrier to moisture, air
and odors and can withstand
flaming heat and freezing cold. It
comes in regular weight (for wrapping food and
covering containers) and heavy-duty weight (for
freezer storage and lining pans and grills).
Electric Hand-Held Mixer
An electric mixer is a kitchen
appliance used to beat, mix
or whip batter.
Pastry Blender
A pastry blender is made of
five or six parallel U-shaped
steel wires attached at both
ends to a handle. It is used to
cut cold butter into a flour mixture to distribute the
fat without melting it, often for making pie crusts or
biscuits.
Pastry Cloth
A pastry cloth is a large
canvas cloth on which pastry
or dough can be rolled.
Pastry Cutter
A pastry cutter has a straight-
edged rolling wheel and is often
used to cut narrow strips of
dough for a lattice-topped pie.
Pastry Crimping Wheel
A pastry crimping wheel is a
rolling-bladed tool with a
fluted design. It is used to cut
dough and add a decorative
edge treatment to pie crusts.
Cookie Cutter Whisk
A cookie cutter is used to A kitchen utensil made of a
cut decorative shapes group of looped wires held
from dough that has been together by a long handle.
rolled out. Cookie cutters Whisks are used in baking
are made from aluminum, for whipping ingredients
copper or plastic. such as eggs and cream to
Common sizes are 2-inch to 3-inch; however, incorporate air into them. The more wires a whisk
cutters are available in 1/2-inch up to 12-inches. contains, the more effectively it will incorporate air
into a mixture. Whisks are available in a variety of
different sizes for different tasks.

Wooden Spoon Rolling Pin

Wooden spoons do not
scratch non-stick pans. The
bowl end of a wooden spoon
is thicker in size than a metal
spoon of the same size.
Therefore it is easier to mix
batter because it does not cut
into the batter, but rather, stirs or mixes it. Keep a
variety of wooden spoons available for baking
projects. Always wash and dry wooden spoons
after use. Allow them to air dry.
Though this kitchen tool
is used mainly to roll out
dough, it's also handy for
a number of other
culinary tasks including
crushing crackers and
bread crumbs, and shaping cookies. Rolling pins
can be made of almost any material including
brass, ceramic, copper, glass, marble, plastic and
porcelain. The favored material, however, is
hardwood. The heavier pins deliver the best
results because their weight and balance produce
smoother dough with less effort.

Sifter Cookie Scoop

Is one of the most used
A sifter is used to aerate and baking tools. It looks like a
remove lumps from flour and small ice cream scoop. It is
other dry ingredients. Turning the used to scoop out equal
handle pushes the ingredients amounts of cookie dough for
through a fine metal mesh giving making drop cookies.
it a uniform consistency. Scoops come in different
sizes and because not all manufacturers’ sizes
are the same, make sure to look at the volume of
the scoop before purchasing. 1 1/2 – 2
Tablespoon sizes are good for drop cookies.
Cookie Press Grater

A cookie press or cookie gun is A common four sided grater will

a hollow cylinder with a plunger perform most of the grating and
that pushes dough through a shredding tasks needed for
decorative tip at the end of the making cookies. Stick with the
tube. stainless steel model. It won't
rust.
Metal Cooling Racks Mixing Bowls

Metal cooling racks are a grid of A good set of different sized

wires that stand on short legs. mixing bowls should be part of
Their function is to let air your baking tools. The best
circulate underneath and mixing bowls are made of
around the cookies to help them cool without Ceramic or stainless steel. Look for deep bowls
getting soggy with high sides.
Pastry Bag and Pastry Tips Zester

Pastry Bags are used for This tool consists of a

decorating cakes and cookies handle with a blade with
with icing. There are three sharp-edged holes at its
types of pastry bags, end. It is used to remove
reusable, disposable and the zest from citrus.
parchment cones. They come
in various sizes and can be
made of a variety of
materials. Decorating Tubes
are the tips that fit on the
bottom of reusable or
disposable pastry bags. They
come in different tip designs
which produce different decorations when you
squeeze the filling through them, called piping.
Cake Comb Cake Decorating Turntable
This specialty pastry combs are (Round and Rectangular
designed to create line patterns
using decor paste, buttercream, A revolving turntable to
chocolate or specialty batter. make it easy when frosting
a cake.
Frames are made out of sturdy
plastic, combs made out of
flexible rubber. They are
reversible and have different
patterns on each side.

Liquid Measuring Cup Dry/ Graduated Measuring

Is either a clear glass or
transparent plastic with a
handle and a pour spout. This is
used in measuring liquid
ingredients such as milk, honey,
molasses, corn syrup, water and
oil. They are available in 1, 2, 4 and 8-cup sizes.
Cup
Is stackable cups made from
metal or plastic and has a
handle. The ingredients to be
measured should be even
with the rim of the cup. They
come in a set with ¼-cup, ½-cup and 1-cup sizes.

Air Brush System Brush Set

System was designed for heavy Creates amazing color effects

duty use and has a built-in air with these wide ranges of brush
accumulator tank to eliminate shapes and sizes.
pulsation. The cake decorator’s Soft nylon bristles in both wide
best. Preferred choice for high and narrow shapes give you
volume and in-store bakeries. exceptional control when
brushing flowers and leaves with luster dust and
It has a bleed control valve, which colors.
allows the user to select a
desired airflow. A slight turn of
the knob allows you to select low
pressure for very delicate work,
all the way up to a large overall
spray pattern.
Standard Measuring Spoons

Are used to measure both dry and liquid ingredients. Sets include a ¼ teaspoon, ½
teaspoon, 1 teaspoon and 1 tablespoon. Some sets are available with a 1/8 teaspoon
Dough scraper
Is a tool used by bakers to manipulate dough and to clean surfaces on which dough has been worked.
It is generally a small sheet of stainless steel (approximately 3"×5" or 8 cm × 13 cm) with a handle of
wood, plastic, or simply a roll in the steel blade along one of the long sides. This tool is known by a
variety of names, including dough scraper, dough cutter, dough knife, pastry cutter, bench scraper,
board scraper, and bench knife.

Candy thermometer
 - also known as a sugar thermometer, is a thermometer used to measure the temperature and
therefore the stage of a cooking sugar solution. These thermometers can also be used to
measure hot oil for deep frying.
Cake and pie server
- also called a cake shovel or pie knife, is a serving utensil used in the cutting and serving of pies
and cake.
Muffin tray
- is a mold in which muffins or cupcakes are baked. A single cup within a regular muffin tin is 3
and 1/2 ounces and most often has room for 12 muffins, although tins holding 6, 8, 11, 24, and
35 muffins do exist.
Mortar and pestle
- is a tool used to crush, grind, and mix solid substances. The mortar is a bowl, typically made of
hard wood, ceramic or stone. The pestle is a heavy club-shaped object, the end of which is
used for crushing and grinding. The substance to be ground is placed in the mortar and ground,
crushed or mixed with the pestle. Sometimes referred to as an "Apothecary Grinder" by
individuals unfamiliar with its use, the proper historical name is "mortar and pestle"
Oven glove, or oven mitt
- is an insulated glove or mitten usually worn in the kitchen to protect the wearer's hand from hot
objects such as ovens, stoves, cookware, etc.

Topic V:
PREPARATION OF BAKING PANS

Procedure to Make Parchment Cake Pan

Liners for Round Cake Pans

Procedure: of the pan. Mark the distance

1. Cut a piece of parchment with your fingers.
paper large enough so that
the diameter of the cake pan
fits easily across the top of it.
8. Using scissors or by hand, cut
2. Fold the parchment paper in or tear the marked area off.
half. Open the cone and a circular
shape should be just the right
size to fit into the cake pan.
Refold and trim edges if the
circle is still too wide.
3. Fold the halved into quarters.

4. Now place the quartered

paper such that resembles a
book that opens from the left
to the right with the spine of
the book on the right side.

5. Bend the top right corner of

the paper down to form a
triangular shape with the
spine of the book bent over to Seven (7) Steps to follow to Ensure a Cake’s
Removal:
meet the bottom edge.
Before baking:
6. Bend the right side down 1. Make sure the cake pan is clean and dry.
again to meet the bottom 2. Lightly grease the bottom and sides of the
edge, making a triangular cake pan with non-stick cooking spray, or
shape similar to a paper cone apply softened butter or vegetable
or a paper airplane. shortening with a pastry brush (Figure 1-A
and B). This helps anchor the parchment
7. Place the point of the paper paper while the batter is poured into the pan.
cone in the middle of the cake
pan and measure just where
the wider end meets the edge

Figure 1-A Figure 1-B
3. Place the parchment paper,
cut to fit, into the bottom of the
pan. The parchment should
not go up the sides of the pan.
4. Lightly grease the parchment
paper again. This ensures that
some particles of flour will stick to
the bottom of the pan to ease
removal later on.
5. Place some flour into the pan and
rotate it while knocking it against
a work surface to evenly
distribute the flour to every area
of the pan (both bottom and
sides), knock the excess flour
out. Be sure to knock out the
majority of the flour. There should
be only a light coating where the
particles have stuck to the spray
or butter.
6. Do not overfill cake pans with batter. Most
pans should be filled one-half to two-thirds
full depending on the type of cake being
prepared.
After Baking:
7. Allow the cake to cool in the cake pan on a
cake rack until the pan feels slightly warm to
the touch and can easily be handled. It
should not be completely cold. Have a
cardboard cake circle that measures the
exact diameter of the cake. Gently cut
around the edges of the cake with a sharp
knife to loosen it. Place the cardboard cake
circle on top of the cake and flip the pan
over so the cake in under the pan. Do not
allow the cake to flip out onto your hand.
Gently, remove the cake and slowly peel the
parchment paper away from the cake. Allow
the cake to completely cool on the
cardboard circle placed on a cooling rack.
Topic VI:
FORMING A PARCHMENT CONE
Procedure:
 Hold the triangle so that
the longest side is
facing left.
 Holding the triangle in
the left hand, curl the
upper tip down to meet
the right angle and hold
it with the right thumb
and forefinger.
 Using the left hand, fold
the remaining pointed
side up to meet your
right thumb forming a
cone. Fold the flap
down inside the cone to secure the shape.
The tip of the cone should be closed. If it is
not, refold.
 Fill the cone no more than one-half and fold
the top down over to prevent any backflow.
 Using sharp scissor,
snip off the tip, creating
a hole.
Topic VII:
SIFTING DRY INGREDIENTS
Sifting and Measuring by Weight
- If ingredients are to be weighed out,
sifting before weighing is unnecessary.
Sifting and Measuring by Volume
- It is important to sift the dry ingredients
before measuring when using volume
measurement.
- Lumps in dry ingredients can result in
inaccurate measurements. Sifting will
separate and aerate the item so that it
can be lightly scooped into a measuring
cup, filling it completely.
Topic VIII:
STORING BAKED GOODS
Staling – refers to the loss of water or moisture
from a baked good, resulting in a drier, firmer
texture that is accompanied by a flat, off taste.
The quality and shelf life of the item is greatly
reduced.
 Freezing
- this is recommended for baked breads as
the quality is not greatly affected if used
within a few weeks. To freeze and thaw
freshly baked-frozen bread.
1. Let bread cool.
2. Put in a plastic, moisture-proof bag and
seal well.
3. Label and date bag and put in freezer.
4. Defrost in sealed bag for about three
hours.
5. Allow to do so thoroughly to let bread
reabsorb the moisture that you see
"fogging" the inside of the bag.
6. Reheat bread in a 350 degree F oven
for about 15 minutes.
Freezing is a time-tested technique for
storing baked goods and off we start with:
• Cookies: According to the make and
ingredients of your cookies, store it in individual
freezer bags, which are air-eliminated and tag
them with a relevant cookie name, and put them
in the freezer. If you intend frosting them, just do
so only before use. Cookies ‘freeze in
freshness’ for a maximum period of five
months.
• Brownies: If your brownies are already cut
into squares, then wrap each of them in a plastic
bag and then a foil before laying them on the
‘freeze zone’. But if those are yet to take shape
from the pan, then freeze the whole bake for a
few minutes and remove it. Take out the brownie
block from the tray and wrap it in plastic and
over with a foil and then put it back in the
freezer.
• Muffins: Muffins do not do well with the
freezing treatment. You could instead store them
in air-tight containers in a cool place and warm
them up before consuming.
• Cakes (frosted and unfrosted): Cakes are
the ‘icing’ of the baked goods. With whipped
cream and frosting, which simply ‘fluff’ you up
with an insatiable longing, how do you store
frosted cakes? Let your cake cool at room
temperature. Once cooled, freeze it. The same
is applicable to unfrosted cakes as well. When it
comes to thawing the freeze off the cakes, it has
to be carried out at room temperature.
For baked goods assorted, the assorted
tips are sure to serve you in the long run on how
to store baked goods.
Topic IX:
PROPERLY WRAPPING
BAKED GOODS TO BE FROZEN
 The good should be cooled completely
before wrapping it airtight.
 Wrap in plastic wrap and then in aluminum
foil.
 Place the item in a plastic bag, squeezing
out as much air as possible before securing
it tightly.
 Date the baked good and place it in the
freezer.
TOPIC X:
BAKING TERMS
1. Bake. To cook in an oven surrounded by dry
heat. Note: when baking, it is important to
preheat the oven before placing the food inside.
2. Batter. A mixture made of flour and a liquid
such as milk. It may also include ingredients
such as shortening, sugar, butter, eggs,
leaveners and flavorings. The consistency of
batters range from thin to thick. Thin batters are
pourable like pancakes or cakes. Thick batters
can be dropped from a spoon such as quick
breads or muffins.
3. Beat. To rapidly mix with a fork, wire whisk or
electric mixer.
4. Blend. To combine several ingredients with a
spoon, electric mixer, blender or food processor.
5. Boil. To heat liquids until bubbles form that
cannot be stirred down. The temperature will
reach 212 degrees at sea level.
6. Caramelize. To heat sugar in a skillet or
saucepan over low heat until melted and golden
brown in color.
7. Chill. To cool foods to below room
temperature (40 degrees or less) by placing in
the refrigerator, freezer or an ice bath.
8. Chop. To cut foods into ¼-inch to ½-inch
pieces.
9. Coats Spoon. To leave a thin even smooth
film on the back of a metal spoon. This is a
doneness test for stirred custard.
10. Combine. To place several ingredients in a
single bowl or container and thoroughly mix.
11. Cool. To bring foods to room temperature
(about 70 degrees)
12. Core. To remove the seed area of an apple
or pear using a coring tool or a small knife.
13. Cream. To beat softened butter, margarine
or shortening alone or with sugar using a spoon
or mixer until light and fluffy.
14. Crimp. To seal the edge of a double crust
pie by pinching or pressing the bottom and top
pastry together with your fingers, fork or other
utensil.
15. Cube. To cut foods into ½-inch to 1-inch
square pieces.
16. Cut in. To break down and distribute cold
butter, margarine or shortening into a flour
mixture using a pastry blender or two knives.
17. Dash. A measurement less than 1/8
teaspoon that is used for herbs, spices or hot
pepper sauce. Note: this is not an accurate
measurement.
18. Dice. To cut foods into 1/8-inch to ¼-inch
cubes.
19. Dissolve. To stir a solid food with a liquid
until none of the solid remains, such as yeast
with warm water or gelatin in boiling water.
20. Dot. To break up small pieces of butter and
distribute over the top of pie filling or dough.
21. Dough. A thick mixture made of flour and a
liquid that is not pourable. It may also include
ingredients such as sugar, butter, shortening or
oil, eggs, leaveners and flavorings. It is stiff
enough to be worked by hand, for example
kneading bread dough.
22. Drizzle. To slowly spoon or pour a thin
stream of icing, melted butter or other liquid.
23. Dust. To slightly sprinkle confectioner’s
sugar, baking cocoa or flour.
24. Egg Wash. A mixture of beaten eggs, egg
yolk or egg white and water that is brushed over
breads, rolls, pastries or pie crusts before
baking. It gives the final product a shiny brown
finish
25. Extracts. The distilled essential oils from
plant materials, which are then dissolved in
alcohol. Common examples are vanilla and
almond.
26. Flavorings. Chemical compounds that
replicate he flavor of a particular food or plant.
Common examples are maple, banana and
coconut.
27. Flute. To make a V shape or scalloped edge
on pie crust with your thumb and fingers.
28. Fold. A method of mixing to combine light or
delicate ingredients such as whipped cream or
egg whites with other ingredients without
beating. A rubber spatula is used to gently cut
down through the ingredients, move across the
bottom of the bowl and bring up part of the
mixture.
29. Food Coloring. It is used to tint foods and is
available in liquid, gel or paste.
30. Frost. To cover a cake, cupcake or cookie
with a spreadable frosting.
31. Glaze. To coat the exterior of sweet or
savory foods with a thin glossy mixture.
32. Grate. To rub ingredients such as citrus
peel, spices and chocolate over a grater to
produce very fine particles.
33. Grease. To rub the inside of a baking dish or
pan with shortening, butter or oil or to coat with
nonstick cooking spray.
34. Grease and Flour.To rub a thin a layer of
shortening, butter or oil over the side of a baking
pan or dish and then dust with flour.
35. Grind. To transform a solid piece of food
into smaller pieces using a food processor,
blender or a mortar and pestle.
36. Ice. To spread a thin icing over cakes or
cookies.
37. Jelly Roll. A dessert made by spreading a
filling of jelly, cream or whipped cream over a
sponge cake baked in 15-inch x 10-inch x 1-inch
pan and rolling into a log.
38. Knead. To work dough by using a pressing
and folding action to make it smooth and elastic.
39. Line . To cover a baking sheet with a piece
of parchment paper, waxed paper or foil to
prevent sticking.
40. Marble. To swirl light and dark batters for a
cake, bar, pie or cheesecake. The batters
should not be combined into one color.
41. Mince. To cut foods into very fine pieces no
larger then 1/8 inch.
42. Mix. To stir or beat two or more ingredients
together with a spoon or a fork until well
combined.
43. Moisten. To add enough liquid to dry
ingredients while stirring gently to make a wet
but not runny mixture. Often used in the
preparation of muffin.
44. Peel. To remove the skin from fruits and
vegetables. Also, the outer portion of a citrus
fruit is known a peel. To remove the peel, use
small sharp knife, grater, vegetable peeler or
zester.
45. Pinch. A small amount (less than 1/8
teaspoon) of a seasoning or spice that is easily
held between the thumb and index finger. Note:
this is not an accurate measurement.
46. Pipe. To force a soft mixture such a whipped
cream, frosting or meringue through a pastry
bag or tip for a fancy shape.
47. Plump. To soak dried fruit such as raisins
and cherries in liquid until softened.
48. Press. Often called a cookie press. Used to
form cookie dough into decorative shapes.
49. Prick. To pierce food or pastry with the tines
of a fork to prevent them from bursting or rising
during baking.
50. Proof. To check the quality of yeast before
using in bread making.
51. Punch Down. To use a fist to deflate risen
yeast dough after the first rising.
52. Puree. To mash solid foods into a smooth
mixture using a food processor, food mill,
blender or sieve.
53. Refrigerate. To place in a refrigerator to
chill.
54. Rounded Teaspoon or Tablespoon. To
mound dough slightly in the measuring spoon.
55. Score. To make a thin slashes on the
surface of breads to decorate and allow steam
to escape during baking.
56. Seize. To combine thick and lumpy. Refers
to when a small amount of liquid comes in
contact with melted chocolate.
57. Separate. To remove the egg white form the
egg yolk.
58. Sift. To pass dry ingredients such a flour or
confectioner’s sugar through a fine-mesh
strainer to remove lumps, add air and combine
several dry ingredients
59. Soften. To bring butter, margarine or cream
cheese to a soft consistency by letting it stand at
room temperature for a short time.
60. Soft Peaks. The stage when beating egg
whites or heavy whipping cream. When the
beater is lifted from the mixture and points of the
peaks curl over.
61. Stiff Peaks. The stage when beating egg
whites or heavy whipping cream. When the
beater is lifted from the mixture and points of the
peaks stand straight up.
62. Stir. To blend a combination of ingredients
by hand using a spoon in a circular motion.
63. Strain. To separate solids from liquid by
pouring through a sieve or colander.
64. Toss. To quickly and gently mix ingredients
with a spoon or fork. Often done with flour and
candied fruit in baked goods.
65. Whip . To beat rapidly by hand or with an
electric mixer to add air and increase volume.
66. Whisk. A multi-looped wire mixing utensil etc. to a smooth, airy consistency. To whisk
with handle used to whip sauces, eggs, cream, means to whip ingredients together.
67. Zest. See peel.
Chapter II – Baking Ingredients, their Uses, Properties and Storage

After reading this chapter, the students should be able to:

 define the function of each of the major ingredients used in the bakeshop.
 decribe how ingedients work togetehr within recipes to produce a specific finihed product.

Topic:
1. Common Baking Ingredients
o Dry ingredients
o Wet ingredients
o Solid ingredients

DRY (PARTICLE) INGREDIENTS WET INGREDIENTS SOLID INGREDIENTS

- Usually refer to ingredients
that are in particle form.
These ingredients need to be
sifted.
Flour – wheat, rye, rice, corn,
buckwheat, oat and barley.
Sugar – table, kosher
Cream of tartar
Starches – grain starches and
root starches
Chemical leaveners – baking
soda, baking powder
Spices – cinnamon, ginger,
saffron, clove, nutmeg
Dried dairy – dried whole milk,
nonfat dry milk, dried buttermilk,
dried egg whites, dried egg yolks,
dried whole eggs
Unsweetened cocoa powder –
natural, Dutch processed
- Are ingredients that can be
poured.
Milk and dairy – milk, cream,
buttermilk, evaporated,
condensed
Fat – liquid oils
Eggs
Sugar syrups – corn syrup,
honey, molasses
Extracts – flavorful extracts and
oils: vanilla, almond, lemon,
coconut, etc.
Alcohol – liqueurs and wines
Water
- Refer to non-liquid
ingredients.
Fat – butter, margarine,
emulsified shortening, lard,
vegetable shortening
Dairy – cream cheese, yogurts,
sour cream
Yeast – fresh, active dry, instant
active dry
Gelatin – powdered, sheet
Fruit – fresh, frozen, canned
Coconut – dried, shredded,
flaked, grated, ground
Nuts – whole, blanched, sliced,
chopped, ground
Chocolate – unsweetened,
semisweet, bittersweet, milk,
white
Vanilla bean
Apple butter
Applesauce
Peanut butter

COMMON BAKING INGREDIENTS

Chocolate, Dairy Products, Eggs, Fats, Flours, Leaveners, Salt, Sugar and Other Sweeteners

1. CHOCOLATE
 One of the most popular flavorings in baked goods.
 Chocolate comes from cocoa beans, which are processed to produce cocoa powder, cocoa
butter and chocolate liquor (the liquid created when the meat of cocoa beans “nibs” are crushed).

Recommended chocolate for baking

1.1 Cocoa Powder (Baking cocoa)
o It is the powdery residue that remains after the cocoa is removed form the chocolate liquor. It
must have a minimum of 10% cocoa butter by law.
o It contains least amount of fat.
1.2 Chocolate chips
o They are available in standard, miniature and larger “chunk” sizes.
o They come in a variety of flavors: semisweet, milk and vanilla or white. Specialty flavors such as
raspberry or mint are sometimes available.
1.3 Chocolate syrup
 o It is a liquid made from cocoa, corn syrup and flavorings.
1.4 German sweet chocolate
o Comes in bar and is a sweeter chocolate that semisweet.

1.5 Milk chocolate

o It contains cocoa butter, sugar, vanilla, chocolate liquor and 12% milk solids.
o It is available in chips and candy bars.
1.6 Semisweet and bittersweet chocolate
o They are sometimes interchangeably.
o Bittersweet chocolate is less sweet than semisweet chocolate.
o Semisweet chocolate is made with chocolate liquor, additional cocoa butter, sugar and vanilla. It
is available in packages of 1-ounce squares, chips and candy bars.
1.7 Unsweetened chocolate
o It is also referred to as baking or bitter chocolate.
o This chocolate is sold as solid blocks. By law it must contain at least 50% cocoa butter.
o It is solidified chocolate liquor and does not contain sugar. It is available in packages of 1-ounce
squares.
1.8 White chocolate
o It is not a true chocolate because it does not contain chocolate liquor.
o It is made with cocoa butter, sugar, milk solids and vanilla. It is available in packages of 1-ounce
squares and chips.

STORING CHOCOLATE
Store chocolate tightly wrapped in a cool dry place.
Note:
1. When chocolate is stored at too warm temperature, a fat bloom occurs, causing grayish-white
streaks or blotches in the chocolate.
2. When chocolate is stored in a damp place, a sugar bloom occurs, giving a rough feel to the
chocolate.

MELTING CHOCOLATE
1. Break or chop large pieces of chocolate so it will melt more evenly.
2. Melt chocolate in a dry heavy saucepan over low heat and stir until smooth.
3. To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Melt semisweet
chocolate at 50 % power, and milk chocolate and vanilla or white chocolate at 30 % power. Stir
frequently until the chocolate is melted; do not overheat
Note:
Even small amounts of water will cause the chocolate to become thick and lumpy,
making it unusable.

2 . DAIRY PRODUCTS
 It adds moisture to baked products.
 They also impart flavor and tenderness and aid in browning.

Different forms of dairy products used in baking

2.1 Buttermilk
o it has a milk fat content between ½ and 3%.
o It is made by adding bacteria to fat-free or reduced-fat milk.
o The result is a tangy flavor and a slightly thicker consistency.
2.2 Evaporated Milk
o Is a whole milk with 60% of the water removed and contains about 7.9% milk fat.
o An unopened can of evaporated milk is shelf stable.
o Reduced-fat and fat-free evaporated milk are also available.
Note: do not use evaporated milk as a substitute for sweetened condensed milk.
2.3 Fat- free milk
o Also called skim of nonfat milk, contains no more than ½% milk fat.
2.4 Half-and-half cream
 Is a blend of whole milk and cream that contains from 10-1/2% to 18% milk fat.
2.5 Heavy whipping cream
 It contains at least 36% milk fat.
 When whipped, it should double in volume and hold stiff peaks.
2.6 Nonfat dry milk powder
 It is fat-free milk with all the moisture removed. It is reconstituted with water.
2.7 Reduced-fat milk
 Has 2% milk fat.
2.8 Sour cream
 Is half-and-half cream that has been soured by using a lactic acid-producing bacteria or
acidifiers.
 It has a tangy flavor and a thick texture.
2.9 Sweetened condensed milk
 It is made from whole milk with about 50% of the water removed and has added sugar.
 It is a sweet, thick product.
 Note: do not use sweetened condensed milk as a substitute for evaporated milk.
2.10 Whole milk
 Has about 1-1/2% milk fat.
2.11 Yogurt
 It is made from whole, reduced-fat or fat-free milk.
 The milk is fermented with lactic acid-producing bacteria.
 It has a tangy flavor and a thick texture.
 It may have added sweeteners, flavorings and fruit.

3. EGGS
 Egg yolks add fat and act as emulsifier, which helps blend the shortening or oil into the liquid
ingredients.
 Egg whites are used for drying properties, especially for meringues.
Functions of Egg in Baking
They add the following from baked products:
1. Color
2. Flavor
3. Texture (give a tender crumb)
4. Structure
5. Help leaven
Buying and Storing of Eggs
1. Purchase eggs with unbroken shells from a refrigerated case.
2. Refrigerate them as soon as possible as purchase.
3. Store eggs in their carton on an inside refrigerator shelf, not in a compartment on the door.
4. Use eggs by expiration date printed on the carton.
5. For food safety reasons, do not leave eggs at room temperature for over two hours.
6. Discard any eggs that have cracked or broken shells.
Rules in Using Egg in Baking
1. Never use a recipe where the eggs will not be completely cooked.
2. Eggs are thoroughly cooked when they reach a temperature of 160 degrees.
Egg substitutes
- They are available in cartons in the refrigerated and frozen section of grocery stores.
- Egg substitutes use egg whites and contain no cholesterol and little or no fat.
¼cup of egg substitute = 1 egg
Rules when Using Egg Substitutes
 Do not use egg substitute for items such as cream puffs, popovers and sponge cakes. Baking
with egg substitutes may affect the quality of baked item.
When to Used Egg Substitutes?
 It is best to use egg substitutes for only a portion of the eggs called for in a recipe

Egg Size Equivalents

1 large eggs = 1 jumbo; 1 extra-large; 1 medium
2 large eggs = 2 jumbo; 2 extra-large; 2 medium; 3 small
3 large eggs = 2 jumbo; 3 extra-large; 3 medium; 4 small
4 large eggs = 3 jumbo; 4 extra-large; 5 medium; 5 small
5 large eggs = 4 jumbo; 4 extra-large; 6 medium; 7 small
6 large eggs = 5 jumbo; 5 extra-large; 7 medium; 8 small
Separating eggs – Place an egg separator over a custard cup; crack egg into the egg separator. As
each egg is separated. Place yolk in another bowl and empty egg whites into a mixing bowl.
Note: it is easy to separate eggs when they are cold
Lightly beaten egg – To beat the egg with a fork until the yolk and white are combined.
Lemon color - To beat eggs with an electric mixer on high speed for about 15 minutes. The volume of
the beaten eggs will increase, the texture will go from liquid to thick and foamy, and the color will be a
light yellow.
Pale yellow color – To beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes
until mixture has thickened and turned a very pale yellow. Mixture will fall in ribbons from a spoon.
Soft peaks – To beat egg whites with an electric mixer on medium speed until they are thick and white.
To test for soft peaks, lift the beaters from the whites-the egg white peak should curl down.
For best results, make sure the bowl and beaters are free from oil and the egg whites contains no specks
of yolk. Both will prevent the whites form reaching full volume.
Stiff peaks – To continue beating the egg whites after they have reached the soft peak stage with an
electric mixer on high speed until the volume increases more and they thicker.
To test for stiff peaks, lift the beaters from the whites-the egg white peaks should stand straight up and if
you tilt the bowl, the whites should not slide around.

4.FATS
 A solid or liquid substance that is derived from animals or plants and is used as a cooking
medium or ingredient, e.g. butter or sunflower oil
Functions of Fats in Baking
1. Tenderizer
2. It adds moisture
3. It gives richness to the flavors
4. It acts as a leaveners
Four Kinds of Fats Used in Baking
4.1 Butter
 Consist of 80% fat, 15% moisture and 5% milk solids.
 This is made from cow’s milk.
 It adds flavor and color.
 Creaming Butter: it should be softened. When butter is cut into a mixture, it generally should be
cold from the refrigerator.
4.2 Margarine
 It is made from a variety of vegetables oils, usually soybean and corn oils.
 Not all margarines are alike. They vary in oil content and form.
 For baking, use stick margarine with an 80% fat content.
4.3 Shortening
 It is a solid fat (it holds its shape at room temperature) that is made from 100% vegetable oils.
 It is not as temperature-sensitive as butter and margarine, so it makes cookies spread less
during baking and makes pastries flakier.
 Regular vegetable shortening adds no flavor to baked goods unlike butter-flavored shortening.
4.4 Oil
 Most frequently used in cakes to add tenderness and moistness.
 It does not help in leavening.
 Oil cannot be used interchangeably with solid shortening.

5. FLOUR
 Are made from the finely ground meal of edible grains.
 Gluten-an elastic protein that traps the gases produced by leaveners.

Three Kinds of Flours Used in Baking

5.1 All-purpose Flour (9-11% Protein Levels)
 It is a blend of hard (high gluten) wheat and soft (low-gluten) wheat flours.
 It is general-purpose flour, which means it is suitable for all types of baking.
5.2 Bread Flour
 It is made from hard (high gluten) wheat and is specially formulated for yeast breads.
 Bread flour includes the following with respective protein level content;
- hard patent flour – 11-13% protein levels
- clear flour – 16-17% protein levels
- straight flour – 13-15% protein levels
- high gluten flour – approximately 14% protein levels
5.3 Cake Flour (6-8% Protein Levels)
 It is made from soft (low gluten) wheat and has a fine texture.
 It gives a tender delicate crumb to cakes.
5.4 Pastry Flour (7-9.5% Protein Levels)
 Usually made from soft red winter wheat, contains very little protein.
 It is used for more tender pastry and quick breads.
5.5 Self-rising Flour
 It is an all purpose flour to whish salt and baking powder have been added.
  It is used as a shortcut in some biscuit and cake recipes.

6. LEAVENERS/ LEAVENING AGENTS

 They are usually added to dough to enable it to rise, because they have the ability to produce
carbon dioxide when exposed to heat.

Four Types of Leavening Agents Used in Baking

6.1 Baking Powder
 A mixture containing sodium bicarbonate, or sometimes ammonium bicarbonate or ammonium
carbonate, starch, and acids.
Two Types of Baking Powder
6.1.1 Single Acting Baking Powder
 It creates carbon dioxide gas only when it is mixed with liquid
6.1.2 Double Acting Baking Powder
 It produces carbon dioxide in two stages: when it is mixed with liquid and when it is heated.
 This is the most readily available in the market at most of the time used in baking.

6.2 Baking Soda

 It is an alkaline substance used in batters that have acidic ingredients such as buttermilk,
molasses and sour cream.
 Note: batters and dough that only use baking soda as a leavening agent should be baked
immediately. Otherwise, the baked product might not rise as high and the texture won’t as light.
6.3 Yeast
 It is a microorganism that becomes activated when combined with warm water and sugar. It
consumes the sugars in sweeteners and flours and produces carbon dioxide gas that helps
give bread its light airy texture.
6.4 Eggs
 They are whipped to incorporate air to create a foam. The incorporated air expands when
heated, causing the baked product to rise.
 Foam cakes such as angel foods and chiffon use egg whites as a leavening agent.

7. SALT
 It helps round out flavors.
 In bread making, salt also controls the growth of the yeast. Too much salt in the bread dough
will inhibit the growth of the yeast, resulting to dense loaf.

8. SUGARS AND OTHER SWEETENERS

Functions of Sugars and other Sweeteners in Baking
1. They make the baked product tender.
2. It adds sweetness and flavor.
3. It promotes browning.
4. It enhances the keeping quality.
5. It is used a stabilizer.
6. It is used as a food of yeast when making bread.
Six Kinds of Sugars and Sweeteners Used in Baking
8.1 Brown Sugar
 It is a combination of granulated sugar and molasses.
 It is available in light and dark, brown sugars can be used interchangeably.
 Dark brown sugar has more molasses and therefore, a more distinctive molasses flavor than light
brown sugar. It will also cause the color of the baked good to be slightly darker.
8.2 Confectioner’s Sugar
 It is also known as powdered sugar, granulated sugar that has been ground into a fine powder
and mixed with a little cornstarch to prevent clumping.
 It is mainly used for frostings and glazes.
 Note: for smooth frosting without any lumps, sift it first after measuring.
8.3 Granulated Sugar
 It is also known as sugar or white sugar.
 It is made from refined sugarcane or beets.
8.4 Corn Syrup
 It is made from corn.
 It helps keep baked product goods moist.
 It is available in light and dark. Dark corn syrup has caramel color and flavor added.
8.5 Honey
 It adds distinct flavor and sweetness to baked products and it also keeps them moist.
 Honey’s flavor is affected by the type of flowers from which the bees collect nectar.
  Honey caramelizes at a lower temperature than sugar and may cause baked good to brown more
quickly.
8.6 Molasses
 It is the by-product of refining sugarcane.
 It adds sweetness, a distinct flavor and color to baked goods.
 It is available in light, dark and black strap.
 The light has the mildest flavor and the lightest color.
 MEASUREMENTS AND THEIR EQUIVALENTS

Learning objective: After reading this, the students must be able to

familiarize themselves the measurements and their equivalents
used in baking.

Teaspoon and Tablespoon Measures Cup Measures

 Dash or pinch = less than 1/8 teaspoon  1/8cup = 2 tablespoons; 1 fluid ounce
 1-1/2 teaspoons = ½ tablespoon  ¼ cup = 4 tablespoons; 2 fluid ounces
 3 teaspoons = 1 tablespoon;  1/3 cup = 5-1/3 tablespoons
½ fluid ounce  ½ cup = 8 tablespoons; 4 fluid ounces
 4-1/2 teaspoons = 1-1/2 tablespoons  2/3 cup = 10-2/3 tablespoons
 2 tablespoons = 1/8 cup; 1 fluid ounce  ¾ cup = 12 tablespoons; 6 fluid ounces
 4 tablespoons = ¼ cup; 2 fluid ounces  7/8 cup = ¾ cup plus 2 tablespoons
 5-1/3 tablespoons = 1/3 cup;  1 cup = 16 tablespoons; 8 fluid ounces;
5 tablespoons plus ½ pint
1 teaspoon  2 cups = 1 pint; 16 fluid ounces
 8 tablespoons = ½ cup; 4 fluid ounces  4 cups = 2 pints; 1 quart; 32 fluid ounces
 10-2/3 tablespoons = 2/3 cup;
Pints, Quarts, Gallons and Pounds
10 tablespoons plus
 ½ pint = 1 cup; 8 fluid ounces
2 teaspoons
 16 ounces = 1 pound
 12 tablespoons = ¾ cup; 6 fluid ounces
 1 pint = 2 cups; 16 fluid ounces
 16 tablespoons = 1 cup; 8 fluid ounces;
 1 quart = 4 cups; 32 fluid ounces
½ pint
 4 quarts = 16 cups; 1 gallon
SUBSTITUTION OF INGREDIENTS

Learning Objective: After reading this, the students must be able to identify the proper substitution of
ingredients used in baking.
Sometimes the ingredients indicated in a recipe are not available in the kitchen. Cooking will not
be a problem if you know how and what to substitute. The following is a table you can use when finding
substitutes for ingredients which are unavailable.

For: Substitute: Note: *use whatever liquid is called for in the recipe.
1 tbsp flour ½ tablespoon cornstarch, potato starch, rice starch, or 1 tbsp quick-cooking
(used as thickener)
1 cup sifted APF 1 cup un-sifted all purpose flour minus 2 tbsp
1 cup sifted cake flour 7/8 cup unsifted all-purpose flour or 1 cup minus 2 tbsp sifted all-purpose
flour
1 cup corn syrup 1 cup sugar plus ¼ cup liquid*
1 cup honey 1-1/4 cups sugar plus ¼ cup liquid*
1 oz chocolate 3 tbsp cocoa plus 1 tbsp fat
1 cup butter 1 cup margarine or 7/8 to 1 cup hydrogenated fat plus ½ tsp salt, or 7/8 cup
lard plus ½ tsp salt
1 cup coffee cream (20%) 3 tbsp butter about 7/8 cup milk
1 cup heavy cream (40%) 1/3 cup butter plus about ¾ cup milk
1 cup whole milk 1 cup reconstituted nonfat dry milk plus 2-1/2 tsp butter or margarine, or ½
cup evaporated milk plus ½ cup water, or ¼ cup sifted dry whole milk
powder plus 7/8 cup water
1 cup milk 3 tbsp sifted regular nonfat dry milk plus 1 cup minus 1 tbsp water or 1/3 cup
instant nonfat dry milk plus 1 cup minus 1 tbsp water
1 cup sour milk 1 tbsp vinegar or lemon juice plus enough sweet milk to make 1 cup (let
stand 5 minutes) or 1-3/4 tsp cream of tartar plus 1 cup sweet milk
1 tsp baking powder ¼ tsp baking soda plus 5/8 tsp cream of tartar, or ¼ tsp baking soda plus ½
cup fully soured milk or butter milk or 1 tsp baking soda plus ½ tsp vinegar or
lemon juice used with sweet milk to ½ cup or ¼ tsp baking soda plus ¼ to ½
cup molasses
1 lb dried fruits 2 cups dried fruits
1 cup eggs (whole) 5 medium eggs
1 cup egg yolks 12 to 14 medium eggs
1 lb cheese 4 cups grated
1 medium lemon 4 tbsp. juice
1 lb. butter or shortening 2-1/2 cups
1 lb. sifted confectioners’ sugar 3-1/2 cups
1 lb. brown sugar 2 to 2-1/4 cups
1 lb. nuts 4-1/2 cups
 CHAPTER III – YEAST BREADS
After reading this chapter, the students should be able to:

 describe the role carbon dioxide plays in the leavening of yeast breads.
 explain what yeast is.
 list the different types of yeast.
 define gluten.
 define gluten’s role in baking.
 demonstrate the 12 steps of yeast dough production.
 show how to best handle a yeast dough when shaping
 demonstrate the yeast bread mixing methods by preparing the recipes in this chapter
Bread, is a baked staple food, basically made from flour, liquid, and other ingredients.
Kinds of Bread
1. Yeast Bread or bread that uses yeast as a leavener.
2. Quick bread or bread that uses chemical agent as a leavener.
Ingredients in Bread Making

1. Flour
- Bread flour and all-purpose flour or combination of both can withstand extensive
kneading, rolling and molding, processes that are used in handling the bread dough.
2. Leavener
- Yeast is the leavener that gives volume to the bread. Each one is activated by combining
water with sugar. Through chemical reactions, the sugar is converted by the yeast into
alcohol and carbon dioxide gas. This gas volume to the bread when it is bake. This
chemical reaction is called fermentation.
- Chemical leaveners such as baking powder and baking soda are used to raised quick
breads or biscuits.
3. Liquid
- Water is generally used to activate the yeast, to help develop the gluten in the dough,
and to dissolve other ingredients.
- Milk is used alone or in combination with water. It is generally used because it increases
the nutritive value of the bread, it contributes good texture and flavor, it helps dissolves
other ingredients and it serves as food for the yeast during the fermentation process.
4. Sugar
- It acts as foods for the yeast during fermentation, it improves flavor of the bread, and it
gives color to the crust.
5. Salt
- It gives desirable flavor to the bread, it controls period of fermentation: the more salt
added, the longer the fermentation time, or the rising of the dough. The absence of salt
causes poor flavor and quick rising.
6. Shortening
- May be butter, margarine or vegetable shortening.
- It serves as food to the yeast, it makes the dough easy to handle during kneading, it
contributes to the elasticity of the dough, and improves bread texture and flavor.

Two Common Methods in Mixing Bread Dough

1. Straight Dough Method. In this method, all ingredients are mixed together at one time. After
kneading, the dough is set aside for a single fermentation. Products made from this method are not
fine on texture and cannot be kept for long.

2. Sponge Dough Method. There are two mixing and two fermentation periods. In the first mixing, parts
of the ingredients are mixed and allowed to “bubble” (first fermentation). This dough is called
“sponge”. The remaining potions of ingredients are then added to the sponge and mixed into a sifter
dough. The dough then undergoes the process of kneading, rolling and molding. When the dough is
elastic, second fermentation is allowed to take place.

3. No-Time Dough Method. The ingredients are mixed together at one time and there is no bulk
fermentation.

STEPS IN BREAD MAKING

In the following sections we will examine the basic steps that are involved in the making and baking of
quality bread products.
1. MEASURING (first scaling)
- This refers to the weighing or scaling of ingredients.
2. MIX (dough preparation)
- It is a combination of the basic ingredients; flour, water, yeast and salt – along with other
essential ingredients.
- Objective:
1. To obtain uniform distribution of all ingredients in the dough.
2. Most important is to form and develop the gluten structure.
Types of Mixers
1. Low speed
2. Medium speed
3. High speed
Mixing Method
1st Stage: ingredients are combined into a wet sticky mass.
2nd Stage: preliminary development, where the dough acquires smoothness.
3rd Stage: clean up, elasticity starts, dough begin to pull away from the sides of the mixing bowl.
Advantages of Correct Mixing
1. Optimum absorption
2. It develops a good gluten development
3. It produces semi-dry dough, making fermentation time slightly shorter.
4. It gives bread a good volume.
5. It lengthens its shelf-life.
Procedure, if using a machine
It is very important to choose the size of the mixer you will use so that it is appropriate for the
quantity of dough you will me making.
1. Start the yeast to ferment by which ever method you prefer or the recipe calls for.
2. Sift all the dry ingredients together, except the salt.
 The salt is added near the end of the mixing because it can kill fresh yeast and
also will make the dough very tough if mixed too long. This will be discussed in
the kneading section also.
3. Set mixer velocity at low and begin the mixing.
4. Then add the yeast if it is the fresh kind. If it is the dry instant kind it will usually be added
as you begin the kneading process.
5. Now the shortening is added if the recipe is calling for it.
6. Continue mixing until the ingredients have combined and resemble a sort of ball.
3. KNEAD
- To make good bread, don't be gentle with the dough. Try to get the kneading process into a
repetitive sequence that is smooth and strong.
 Concept. In fact this is the continuation of the previous Mix step. Most of this work is done by
large mixing machines. In this phase the mixer is increased to at least medium velocity. The
objective is to develop the gluten strands and network in order to capture the CO2 gas
generated by the yeast or other leaveners and initiate the expansion or rising of the
dough mass. This vigorous action also produces in the dough body, elasticity and
suppleness and when done properly, the dough in appearance and feel and elasticity will
"mimic" the flesh of a healthy human body. Like human flesh, the dough is actually alive (with
the yeast spores). When this mass is ready, it should not stick when handled and retain its
ability to spring back to its shape.
o The salt should be added about 3 to 5 minutes before the kneading process finishes.
If added to early, the bread will acquire a tough texture.
o Invariably there is an adjustment step (because of flour's varying ability to absorb
water) involving adding more water if the mix appears too firm, dry or inelastic or
adding more flour if the mix appears too soft, wet or slack.
o It is suggested that as you approach the end of the mixing, you add the last of the
flour very carefully. The object is to get to the point where all traces of the ingredients
have disappeared, and only a clean mass of dough remains.
How to tell when The Dough is ready or the 10 second slap test
1. With an open hand slap the dough mass
2. Keep the hand on the dough for 10 seconds
3. Remove hand and if it is clean, the dough is about ready and has the proper amount of
flour and has been kneaded for the correct time.
4. If the removed hand has dough particles sticking to it you need to carefully add more
flour.
4. RISE (fermentation)
This is the quiet after the storm of kneading.
The Role of Yeast in a Rising (Fermentation) the Dough
 1. It increases dough’s volume by the evolution of CO 2 during fermentation of the available
carbohydrates in the flour.
2. It develops the structure and texture in the dough by the stretching of the gluten caused
by the expanding gas bubbles.
3. It improves flavor through the formation of the by-products of the fermentation process.
Sequence
1. Place dough mass in a lightly oiled stainless steel bowl in a warm, humid place free of
drafts.
2. Cover to help retain moisture and for hygiene.
3. Allow dough to expand until 2 or 3 times it's original size.
 The dough will rise quickly in the early part of the process. Remember it is rising
because the CO2 gas which the yeast is producing is being trapped by the gluten
network and is "ballooning" or inflating the dough mass.
4. Punch down with the hand or fist, cover and allow the dough to repeat the rising process.
 This repetitive process of rising and punching down is what really helps to
develop bread’s flavor and character. As long as the yeast has flour and sugar
you can continue to increase the flavor repeating the fermentation step. The
longer and slower, the more flavors that is developed.
5. To tell if the rising dough mass is ready to punch down or gather, push the edge with two
fingers, and if the finger indentations or marks remain in the dough then it is ready. The
other alternative is to pre-establish a mark on the side of container that has the dough
which is 2 or 3 times higher than the original mass.
6. After the final punch down, gather the dough mass, fold over to make one compact ball.
7. The dough is now ready for the Second Scaling and Shaping step.
5. PREPARATION OF PANS
- The pans and trays must be clean and dry and should not be wrapped and dented.
- Recipes specify whether the pans are to greased, lightly greased or well greased. The
higher the fat, sugar or milk content of the items to be baked the more the need to grease
the pans and molds or they will stick.
- Simpler breads with "lean" dough mixes require only a light dusting of cornmeal.
6. SHAPE (second scaling)
Depending on the final product, the dough is cut, scaled (weighed) or portioned to the appropriate
size, then shaped or "rounded" and put on/in the properly prepared pan, tray or mold.
Options
They can be long, short, round, square, individual, big, small and more. The options are endless,
limited only by skill and imagination.
7. FINAL PROOF
Usually refers to the "proving" or proofing of the yeast, that is prove that the yeast is alive and
working by actually seeing the dough mass expand and rise. Since this is a chemical reaction, the
higher the temperature during this process the faster it will proceed, so that is why commercial
bakeries and large operations like hotels use proofing ovens, which really serve only to increase
the speed of the fermenting process.
Proof box or Oven
- This is really a wet sauna box of heat and moisture where we can quickly determine if the yeast
is working properly. We can see the "proof". Here we are proofing with steam. Generally we do
not allow the shaped items proofing or rising in this oven to more than double in size.
Bench Proofing
This is done outside of the steam box, in the natural environment of the bakery.
Special Notes
Modern day fresh yeast usually does not require proofing because of it's reliability, and anyway
early on in the PROCESS we proof the yeast as we make the first sponge early on in the Mix
stage. If the sponge {yeast + sugar + water = fermentation with foam} has not developed any
foam then we know the yeast is no good. However, the instant dry yeast is another matter and
should have more attention paid to its proof-ability.
8. BAKE
Breads continue to rise till the yeast is killed. This occurs when the internal temperature reaches
140 degrees F. This is referred to as the "Spring" of the bread.
Special Points
1. Refer to the recipe and bake at temperature and time indicated
2. YEAST DOUGHS
 Done when they have good color on the crust and the aroma permeates the air
 Those that have an egg wash or milk wash will have a softer crust.
3. STEAM
 Is VERY important in the baking of French Bread
  Serves to soften and protect the dough in the oven.
 Allows the "Jet" to grow and expand. The Jet is the bulge in the dough where it
has been split, usually with a razor blade.
 Too much moisture can cause the crust to loose color and permit the Jet cuts to
run together.
 Is most important at the starting of the baking, before the shaped bread dough
actually enters the oven for baking. It should be in the oven at least 3 minutes
prior to putting in the product to bake.
 Once the bread has reached a certain temperature, it will continue to produce
steam during the baking process. Usually a 2 pound loaf will give up 2 or 3
ounces of water during baking.
9. DEPANNING
- It is the efficient removal of bread immediately after baking.
10. COOLING
- Bread Cooling. May be undertaken using several techniques. For, small baking
operations, it is common to place hot loaves on stationery racks. In some instances, large
fans maybe placed in front of these racks providing a uniform movement of cool air
across the surface of the bread.
11. SLICING
- Proper slicing should produce bread slices of uniform thickness with a smooth cut
surface. Never use blunt or hot blades because this will result in rough cuts surfaces, torn
crumb.
12. PACKING
Packaging of bread
1. It protects the bread from external contamination.
2. It protects the bread from external damage.
3. It provides a suitable medium for containment, handling and transportation.
4. It retains the moisture and natural qualities of the bread.
5. Proper packaging promotes marketing to the said product.

Most Common Packaging Materials for Bread Products

1. Plastic films
2. Cellulose films
3. Paper, plain or wax coated.
Tips for Successful Yeast Breads
1. Use butter Use butter, stick margarine or shortening. The fat should be softened, meaning it is pliable
when touched.
2. Measure ingredients accurately, using the proper tools and techniques.
3. Arrange the oven racks so that the bread will bake in the center of the oven.
4. Preheat oven for 10-15 minutes before baking.
5. When mixing dough, always start with a minimum amount of flour until dough reaches desired
consistency (soft, sticky, stiff or firm).
6. Knead dough only until it does not tear easily when stretched.
7. Let dough rise in a warm (80o to 85o) draft-free area. Proper rising helps in the development of the
bread texture.
8. Use aluminum pans with a dull rather than shiny or dark finish. Glass baking dishes and dark finishes
will produce darker crust.
9. To allow good circulation of air while baking, leave at least 1-inch of space between pans and pans
and sides of oven.
10. Use a kitchen timer and test for doneness at minimum recommended baking time. Bread is done
when it is golden brown and sounds hollow when tapped on the bottom. Or, insert an instant-read
thermometer in the thickest part of the loaf. The bread is done when the thermometer reads 200o
11. Remove breads from pan and cool on wire racks. Let breads cool for at least 20 minutes before
slicing. Use a serrated knife and a sawing motion when cutting.

Problem-solving Pointers for Yeast Bread

1. Bread did not rise well or did not rise at all.

- Yeast was not fresh. Next time proof the yeast.
- Liquid was too hot and killed the yeast.
- Dough was kneaded too much or not enough.
- Oven temperature was too low.
2. Bread is heavy and coarse.
- There’s too much liquid or not enough flour in dough.
- Next time, use lower-gluten flour such as whole wheat, rye or oat.
- Dough was allowed to rise too long.
 - Oven temperature was too low.

3. Bread is dry and crumbly

- Too much flour was used.
- Dough was allowed to rise too long.

4. Bread id doughy on the bottom or has a slightly gummy texture.

- Bread was underbaked.
- Bread stayed in the pan too long after baking.

5. Loaf sinks in the center.

- Dough rose too long during the second rise in the pan.

6. Bread has large holes.

- Dough was kneaded enough.
- Air was not compressed out of the dough during shaping.

7. Bread crumbles when cut.

- Too much flour was used.
- Dough was kneaded too much or not enough.
- Dough was allowed to rise too long or not long enough.
- Oven temperature was too high.

8. Bread has a yeast taste

- Dough had too much yeast or rose too long.

CHAPTER V – CAKES

After reading this chapter, you should be able to:

 Define the two categories of cakes.

 Describe the three cake mixing methods for cakes high in fat.
 Describe the three cake mixing methods for cakes low in fat.
 Understand the three ways to tell whether a cake is done.
 Prepare recipes using the various mixing methods in this chapter.

Introduction:

Cakes are a major part of almost every celebration there is. Cake varieties are endless
and run the gamut from light and airy to the very heavy and rich.

Cakes are defined as a sweet, tender, moist baked pastry that is sometimes filled and
frosted. Cake batters can be baked in an endless array of cake pans of various shapes and
sizes. Using just a few basic cake recipes, bakers can create a wide range of cakes. By varying
fillings and frostings, a basic cake can be transformed into a spectacular dessert.

Cake recipes are prepared using a few basic mixing methods. Once these mixing
methods are mastered, their versatility to the baker has no bounds.

This chapter discusses the various cake mixing methods and their application in recipes.
It is important to be aware that cake recipes are generally referred to as formulas. These
formulas are just ingredients in the right proportions. Baking is a science in which exact
measurements are crucial to success; following a formula exactly the way it is written will ensure
that your prepare a cake to be proud of. The end of the chapter contains additional recipes
using the cakes from each section and how they can be assembled with various fillings and
frostings.

TWO CATEGORIES OF CAKES

- There are really only two categories of cakes: cakes that are high in fat and cakes that
are low in fat.

1. Cakes High in Fat

 o High in fat rely on solid and liquid fats to keep gluten development low in
order to produce a tender product.
o Longer shelf life because of their high fat content which slows the staling
process.
o They are moister, richer, and have a more render crumb.

Three (3) basic methods used to prepare these cakes:

a. Creaming method
b. Two-stage method
c. One-stage method

2. Cakes Low in Fat

o These types of cakes tend to be very high in sugar because sugar is a
tenderizer.
o They include sponge cakes that use the air beaten into eggs to leaven them.
Cakes of this type are referred to as egg-foam cakes.
o Egg-foam cakes
 Tend to produce a drier, more flexible cake that does not crumble as
easily as a cake high in fat.
 These can easily be cut crosswise into layers or rolled as for a jelly roll.
 These cakes are dry, many chefs brush them with sugar syrup in which
equal parts of sugar and water are brought to a boil and then flavored
with such ingredients as liqueurs or extracts.

Three (3) basic methods used to prepare these cakes:

a. Sponge method (whole egg foam and separated egg foam)
b. Chiffon method
c. Angel food method

CAKE MIXING METHODS

CAKE METHODS HIGH IN FAT

Creaming Method Two-stage Method One-stage Method
1. Cream fat and sugar on 1. Blend dry ingredients and 1. Blend dry ingredients on
low to medium speed until fat on low speed. low speed.
light and fluffy.
2. Add eggs, 1 at a time. 2. Then add liquid in two 2. Blend liquid ingredients in
stages, scraping down the another bowl.
bowl after each addition.
3. Alternate dry and wet 3. Mix until just blended. 3. Gradually add wet
ingredients (beginning and ingredients to dry
ending with dry ingredients.
ingredients).
4. Mix until just blended. 4. Mix until just blended.

CAKE METHODS LOW IN FAT

Sponge method –
Sponge method –
whole egg foam Chiffon Method Angel Food Method
separated egg foam
(Genoise)
1. Whole eggs and 1. Egg yolks and a 1. Dry ingredients with a 1. Sift flour with half
sugar warmed and portion of the sugar portion of the sugar of sugar.
beaten to foam. are beaten until are sifted into mixing
thick and light. bowl.
2. Sifted dry 2. Egg whites are 2. Oil, yolks, water, and 2. Beat room
ingredients are beaten with rest of flavorings are mixed temperature egg
folded in gently. sugar to form stiff in. whites until foamy.
peaks.
3. Melted butter 3. Beaten egg whites 3. Egg whites are 3. Add cream of
sometimes added. are folded into yolks beaten with cream of tartar and salt.
 and sugar tartar and remaining
alternately with sugar until stiff.
sifted dry 4. Beaten egg whites 4. Beat until soft
ingredients. are folded into batter. peaks form.
5. Gradually add
remaining sugar,
beat until stiff.
6. Fold in flour and
sugar mixture.
Mixing Methods for Cakes High in Fat

- There are methods for mixing cakes high in fat: the creaming method, the two-stage
method, and the on-stage method.

1. The Creaming Method

o A method use when preparing butter cakes.
o The creaming method starts out with softened, solid fat (such as butter) at
approximately 650F (190C). The fat is then mixed with granulated or brown sugar
in an electric mixer using the paddle attachment. The creaming comes into play
as the fat is mashed against the sides of mixer with the sand-like sugar crystals
working against it, softening it even more while forcing air into it.
o The process of creaming is most important and cannot be rushed.
o Creaming should be done at a low to medium speed for between 3 and 5
minutes. A high speed may melt the fat, causing a loss of air bubbles. Creaming
for too long creates a coarse texture in the finished cake. Creaming for too short
a time produces a cake with poor volume.
o If butter is used to be creamed with the sugar, the mixture should turn from a
yellowish color (from the butter) to a lighter, whiter color (from the aerated butter).
This color change is due to all the air that is mixing in with the butter and sugar.
These air bubbles are held within the fat. Ultimately, these air bubbles will
expand even more when mixed with the leavening ingredients (like baking
powder or baking soda).
Butter Sugar Eggs (one at a time) = lighter, whiter and fluffy.

2. The Two-Stage Method

o The Two-Stage Method is used primarily for cakes in which a tender, light, moist
texture is desired.
o The liquids are added in two stages, and the batters are usually thin.
All the dry ingredients are mixed together in the bowl of an electric mixer using
the paddle attachment The fat is then added, coating the flour
particles and preventing them from absorbing water and forming gluten
A portion of the liquid ingredients are then blended in at a low speed to
obtain a smooth, thin batter. Once the fat and part of the liquid ingredients have
been added the remaining liquid is added.
o Water-based ingredients when added to flour contribute to gluten formation, but
because the fat was added first, coating each particle of flour, the gluten that
forms is minimal, producing a tender cake. A cake batter should never be
overmixed, because this encourages gluten to form.
o Traditionally, the fat used in a two-stage cake is an emulsified shortening.
This type of shortening holds a great deal of liquid and is the fat of choice for a
high ratio cake because of its ability to keep fat and water-based ingredients from
separating. Typically, a two-stage method cake has more sugar by weight than
flour. This is known a high ratio cake. Cakes that use the two-stage method of
mixing tend to be tenderer than cakes using the creaming method. These types
of cakes are used most often in high volume bakeries.

3. The One-Stage Method

o The easiest method.
o Cakes using the one-stage method are known for their speed in preparation and
for their fine, tender crumb.
 o All the dry ingredients are placed in a bowl of an electric mixer and the liquid
ingredients are added in one step. It is important to add the liquid gradually
and scrape down the bowl frequently to prevent forming of lumps.
o The fat for this method is usually a liquid (either oil or melted butter). Because
this method can cause a great deal of gluten formation, if overbeaten, the liquid
fat may be added with the dry ingredients first to coat the flour.

Mixing Methods for Cakes Low in Fat

4. The Sponge Method

o The sponge method uses both the yolk and the white of the egg.
o Two main types of sponge cake:
1. Whole egg foams (genoise) – warm whole eggs and sugar are beaten into
foam using the whip attachment. The eggs are warmed to attain a greater
volume and then beaten. Sifted dry ingredients are then folded into the foam.
This is known as a genoise or French sponge cake. Some recipes call for
melted butter to be blended in at the end. These cakes tend to be drier and
tougher than a high fat cake, but the butter helps tenderize them. Because of
their strong structure, genoise sponge cakes are easily split into layers. Soaking
the cake layers in flavored sugar syrup adds moistness.
2. Separated egg – foam cake. In this type of cake, the yolks are beaten with
part of the sugar to form a foam, then the egg whites are beaten with the
remaining sugar to form stiff peaks. The beaten whites are folded into the yolk
and sugar mixture alternating with the sifted dry ingredients. Separated egg-foam
cakes tend to be moister than whole egg-foam cakes.

5. The Chiffon Method

o The Chiffon Method differs from the other two methods in that it contains a liquid
fat, usually oil, and a chemical leavener like baking powder. Therefore, chiffon
cakes get their leavening from two sources –air and baking powder.
o They are not as fragile as the other types of egg foam cakes in that if some air
bubbles are lost in mixing, the baking powder can act as a backup leavener.
o Chiffon cakes tend to be moister because of the oil and typically are baked in a
tube pan.

6. The Angel Food Method

o The Angel Food Method uses only the egg whites, which are low in fat.
o Angel food cakes tend to be light and airy, and need no frosting or other
adornments. They are often served fresh fruit compote or a sauce.

Testing Cake Doneness

Three ways to tell when a cake is done:

a. The cake springs back when you gently press it with your finger.
b. The cake pulls away from the sides of the pan.
c. A cake tester, wooden skewer, or thin knife inserted gently into the center of the cake
comes out free of crumbs and looks clean.

There are a few tools that can be used as cake testers. One type of cake tester consists of a
long metal wire with a ring or handle at one end. Alternatively, a thin wooden skewer or a small
knife can be used.

CHAPTER IV- PASTRY

Learning objectives:
After finishing this topic, the students must be able to:

1. define the meaning of pastry.

2. know the types of pastry crust.
3. familiarize themselves with the different ingredients and techniques used in pastry making.
4. know the fillings used in pastry making.
5. familiarize themselves the guidelines in making pastry.

Pastry
- These are baked goods made of crust and usually with filling inside or on top of the crust.
Pastries include pies, turnovers, tarts, and special puff pastry.

Difference of Pies and Tarts

Tarts are shallower than pies. Tarts are typically about 1-inch high and can be full size,
individual-serving size or even bite size. Pies are typically 9-inches, but can also have a single or double
crust, a pastry or crumb crust, and some even have a meringue crust.

Basic Ingredients in Making Pastry Crust

1. Flour
- The best flour use for pastry is APF. Flour gives pastry crusts its basic structure.
2. Shortening
- It coats the flour so water cannot penetrate them.
- It shortens gluten strands, thus producing tender, flaky, crumbly crust.
- It must be chilled before it is used.
- Shortening may be in the form of:
- Lard or pork fat, which gives the “shortest” crust;
- Butter, which is best in flavor and flakiness and it is used in puff pastry.
- Margarine, which gives flavor;
- Vegetable shortening, which has no characteristic odor or taste of its own; or
- Vegetable oil, which is seldom used, because it does not produce a flaky crust.
3. Liquid
- The most commonly used liquid in pastry dough is water.
- Milk, cream, fruit juice or eggs are also used in special recipes.
- Cold liquid must be used (except strudel and choux pastry).
- Warm or lukewarm liquid softens the shortening and results in a hard or brittle pastry.

Types of Crust

1. Short crust
- This is made from APF, chilled shortening, cold water, and little salt.
- This is also the most frequently used pastry dough for pies and tarts.
- A little handling as possible is needed to avoid the development of gluten.
- Different kinds of fillings are also suitable. This may also be baked and unbaked before being
filled.
2. Rich short crust
- This is made from APF, chilled shortening (usually butter or margarine), a pinch of salt, plus
sugar and eggs.
- This type of crust is prepared in the same way as the short crust.
- Sugar adds flavor and gives a golden brown color to the baked crust.
- The egg makes the crust highly firmer and richer than plain short crust.
- Different kinds of fillings are also suitable. This may also be baked and unbaked before being
filled.
3. Puff pastry
- This is made of many thin layers or “leaves” of dough.
- The dough consists of pastry flour, chilled butter, and cold water.
To make the layers, the dough is folded, rolled, and then chilled over and over again which
makes the pastry “puff”.
- This pastry is always baked before being filled.
- It is also used for pies and tart, but most especially for fancy French pastry. This is difficult to
prepare successfully, and needs a lot of practice.

Special Pastries
1. Strudel
- A rolled pastry with filling: a pastry made with very thin pastry rolled and baked with filling, usually
of chopped apples, raisins, and sugar.
- The ingredients are bread flour, melted butter, eggs, and warm water. The butter and water
should be warm not cold.
- The dough is thoroughly kneaded, not handled quickly and gently. The gluten has to be
developed fully to produce a very elastic dough. The dough is then rolled very thinly, the filling
arranged in a row. The dough is rolled over and over the filling until multiple layers over the filling.
An example of this is the Apple Strudel.
2. Choux pastry
- Light pastry: a soft glossy egg-rich pastry that puffs up into a hollow case when baked. It is used
in making filled pastries such as cream puffs and éclairs. Literally “cabbage”
- This is made of flour, butter, water, salt, and a generous number of eggs. As in strudel pastry,
choux is made by heating the butter and water to a boil. The flour, salt are added to the boiling
mixture and beaten well to give a hot paste.
- Fillings are usually cream or custards; it is forced into the shell.
3. Graham cracker crust
- Sweet plain cracker: a flat dry sweetened cracker, light brown in color and made from graham
flour.
- This is made of crushed graham crackers, melted butter, and sugar. These are mixed thoroughly
and pressed on the sides and bottom of pie pan.
- This crust may or may not be baked first before filling, depending on the kind of filling used.

Making and Shaping Single and Double-crust Pie Pastry

1. Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until the
mixture resembles coarse crumbs (the size of small peas).
2. Sprinkle tablespoon of cold water at a time over the mixture and toss gently with a fork. Repeat until
the dry ingredients are moist and mixture forms a ball. Use only as much water as necessary to
moisten the flour.
3. Shape into a ball (for a double-crust pie, divide pastry in half so that one ball is slightly larger than the
other) on a floured surface or floured pastry cloth, flatten the ball (the larger one, if making a double-
crust pie) into a circle, pressing together any cracks or breaks.
4. Roll with a floured rolling pin from the center of the pastry to the edges, forming a circle 2-inch larger
than the pie plate. The pastry should be about 1/8-inch thick.
5. To move pastry to the pie plate, roll up onto the rolling pin. Position over the edge of pie plate and
unroll. Let the pastry ease into the plate. Do not stretch the pastry to fit. For a single-crust pie, trim
pastry with a scissors to ½ inch beyond plate edge; turn under and flute. For a double-crust pie, trim
pastry even with the edge of plate.
6. For a double-crust pie, roll out second ball into a 12-inch circle about 1/8-inch thick. Roll up pastry
onto the rolling pin; position over filling. With a knife cut several slits in top to allow steam to escape
while baking.
7. With scissors, trim top pastry to 1-inch beyond plate edge. Fold top pastry over bottom pastry.
8. To flute the edge, position your thumb on the inside of the crust. Place the thumb and index finger of
your other hand on the outside edge and pinch pastry around the thumb to form a V shape and seal
dough together. Continue around the edge.

Fillings
- substance used to fill something: a substance used to fill the space inside something, pad it, or add bilk
to it.
Kinds of Fillings
1. Fruit Filling
- It consists of fruit, fruit juices, water, sugar, spices, and starch thickener.
- Fresh fruit. This gives top quality products but it requires a lot of labor and is dependent
on the season.
- Frozen fruit. This is consistent in quality and always available. This kind should be
defrosted in the refrigerator for 2-3 days before using and then heated to 185 oF to 195
o
F. The juice is drained after and then the filling can be made.
- Canned fruit. Drain the fruit completely then weigh to get the exact weight of the canned
fruit.
- Dried fruit. This kind of fruit has to be rehydrated by allowing it to soak in simmering water
for a few minutes before using it as a filling.
2. Custard or Soft Fillings
- Soft filling contain eggs and starch. This filling with uncooked liquid is poured onto an unbaked
pie shell. The eggs in the mixture bind the ingredients together during the baking, and this sets
the filling.
3. Cream Pie Filling
 - This is same as the pudding and pastry cream. Their only difference is that cream fillings are
made with cornstarch while the pastry cream can be made with flour or any other starch.
4. Chiffon Pie Filling
- This has a light and fluffy texture.
- This is made up of beaten egg whites and sometimes whipped cream. Egg whites and cream are
folded together then folded into a fruit or cream based or stabilized gelatin. The gelatin stabilizes
the filling when the pie is sliced.

Tips for Successful Pie Pastry

1. Classis pie pastry recipes are prepared with solid shortening. Lard or butter-flavored shortening can
be substitutes for plain shortening if desired.
2. Measure ingredients accurately, using the measuring tools and techniques.
3. Use APF or pastry flour for pie crusts. Bread or cake flour will not give the desired texture to the crust.
4. Combine flour and salt thoroughly before adding the shortening and water.
5. Be sure to use ice-cold water, before you measure out the flour and shortening, place about ½ cup
water in a liquid measuring cup and some ice cubes. This way, the water will be icy cold when you
are ready to measure it.
6. The key to producing a flaky crust is to avoid overmixing when adding the water to the flour and
shortening mixture. Overmixing will cause the gluten in the flour to develop and the pastry to be
tough.
7. Chill pies pastry dough for 30 minutes before rolling to make it easier to handle.
8. Pie pastry can be made 1 or 2 days before using. Shape it into flat disk and wrap the dough in plastic
wrap. Store in the refrigerator until ready to use.
9. A floured surface is essential to prevent sticking when rolling out pastry. But be reminded to use less
flour to produce a flakier and lighter pastry.
10. Pie pasty can also be rolled out between two sheets of waxed paper.
11. Gently ease the pie pastry into the pie plate. Stretching it will cause it to shrink during baking.
12. Choose dull-finish aluminum or glass pie plates for crisp golden crusts. Shiny pans can produce
soggy crusts.
13. Because of the high fat content in a pastry, do not gease the pie plate unless the recipe directs.
14. Never prick the bottom of a pastry crust when the filling and crust are to be baked together.
15. Arrange the oven racks so that the pie will bake in the center of the oven.
16. Preheat the oven for 10-15 minutes before baking.
17. If the edge of the crust is browning too quickly during baking, shield the edge with a ring of foil.
18. Cool pies on a wire rack.

Problem-solving Pointers for Pies

1. Crust is not flaky

- The shortening was cut in too much. Cut in shortening so it resembles coarse crumbs, not any
smaller.
2. Crust is tough and/or has shrunk
- The pastry was overhandled.
- Too much water was used. Stir in only enough water to moisten the flour so a ball forms.
3. Crust is soggy
- Next time, bake the crust longer or at a higher temperature.
- Before adding the filling, brush the crust with a beaten egg white, then bake.
- Add the filling to the crust right before baking.
4. Crust is burnt in spots
- Make sure the crust is rolled out evenly.
- Your oven may bake unevenly. Next time, rotate the pie during baking.
5. Pie bubbles over
- Too much filling was used. Reduce the amount of filling or use a deep-dish pie plate.
6. There’s a watery layer between the meringue and filling
- Keep the filling warm while making the meringue. Then spread the meringue over hot filling.
7. Beads formed on the top of the meringue and/or the meringue is sticky
- Meringue was baked at a too high temperature or was underbaked.
- For best results, meringue should not be made on a humid or rainy day.
8. Bubbles forms in a custard pie
- Beat the filling only until combined.
 PRESENTING BAKED PRODUCTS

Learning Objectives: After this topic, the students should be able to know the proper
way in presenting baked products.

In presenting baked products, you must consider the following:

1. Balance
Select foods and garnishes that offer variety and contrast, while at the same time avoiding combinations
that are awkward or jarring

2. Colors
Two or three colors on a plate are usually more interesting than just one. Visualize the
combinations.

3. Shapes
Another food presentation tip is to plan for variety of shapes and forms as well as of colors.

4. Plate
Choose a plate will enhance the beauty of your baked product.

STORAGE AREA
Learning Objective: After the end of the topic, the students must be able to know the
proper storing of baked products.
STORAGE
The storage of both the raw materials, ingredients, and the finished baked products are concerns that
need to be understood.

INGREDIENT STORAGE
General Information

- Store in a well ventilated area

- Store in a cool area
- Light and ventilation retard the growth of mold

FOOD IRRADIATION
General Information
This modern process is just at the inception stage. It involves exposing the raw food products to Very
Large doses of the following radioactive substances........ Cobalt 60 Cesium 137
both of which are consider " Nuclear Waster Products".

Currently, in the United States, the following items have been approved for Irradiation...... irradiate
radiation

- Pork, Fruits, Spices, Vegetables

One of the main food sources being promoted for this type of "storage or preservation" process is
wheat flour and the wheat grain before it is milled. The results are far from positive or encouraging, as
many unknown and unstudied health factors are involved in this irradiation process. Up to recently,
doses or exposures of up to MORE than 100,000 times the amount allowed for an X-Ray have been
approved at currently operating food irradiation plants. I would caution all food professionals to know
the source of your ingredients and find out what you are serving to your guests. This is our
responsibility, and never forgets that what we prepare the customer actually consumes and puts
inside their body. In this interaction between food preparer (chef/cook) and food consumer
(guest/customer) there a large quantities of implied trust involved.

BAKED / FINISHED PRODUCTS STORAGE

General Information
 Bread stales faster in a refrigerator than an area at room temperature due to the high humidity.
 Humidity will produce mold.
 Temperatures greater than 70 degrees F will also produce molding of the bread.
 Freezing
- this is recommended for baked breads as the quality is not greatly affected if used within a few
weeks. To freeze and thaw freshly baked-frozen bread.
1. Let bread cool
2. Put in a plastic, moisture-proof bag and seal well
3. Label and date bag and put in freezer
4. Defrost in sealed bag for about three hours
5. Allow to do so thoroughly to let bread reabsorb the moisture that you see "fogging" the inside of
the bag.
6. Reheat bread in a 350 degree F oven for about 15 minutes.

Freezing is a time-tested technique for storing baked goods and off we start with:

• Cookies: According to the make and ingredients of your cookies, store it in individual freezer bags,

which are air-eliminated and tag them with a relevant cookie name, and put them in the freezer. If you

intend frosting them, just do so only before use. Cookies ‘freeze in freshness’ for a maximum period

of five months.

• Brownies: If your brownies are already cut into squares, then wrap each of them in a plastic bag and

then a foil before laying them on the ‘freeze zone’. But if those are yet to take shape from the pan, then
freeze the whole bake for a few minutes and remove it. Take out the brownie block from the tray and wrap

it in plastic and over with a foil and then put it back in the freezer.

• Muffins: Muffins do not do well with the freezing treatment. You could instead store them in air-tight

containers in a cool place and warm them up before consuming.

• Cakes (frosted and unfrosted): Cakes are the ‘icing’ of the baked goods. With whipped cream and

frosting, which simply ‘fluff’ you up with an insatiable longing, how do you store frosted cakes? Let your

cake cool at room temperature. Once cooled, freeze it. The same is applicable to unfrosted cakes as well.

When it comes to thawing the freeze off the cakes, it has to be carried out at room temperature.

For baked goods assorted, the assorted tips are sure to serve you in the long run on how to store

baked goods.

PACKAGING MATERIALS
Learning Objective: After the topic, the students must be able to identify and know the
packaging materials used in baked products.

In general, baked goods have a short shelf-life, but this can be extended from a few days to
several weeks, or months, if packaged correctly.

In order to prevent the baked products from spoilage, it is important that the packaging material
prevents the uptake of moisture from the surrounding air.

Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage,
sale, and use.

The purposes of packaging and package labels

Packaging has several objectives.

1. Physical protection – The objects enclosed in the package may require
protection from, among other things, mechanical shock, vibration,
electrostatic discharge, compression, temperature, etc.
2. Barrier protection – A barrier from oxygen, water vapor, dust, etc., is often required. Permeation is a
critical factor in design. Some packages contain desiccants or Oxygen absorbers to help extend shelf
life. Modified atmospheres or controlled atmospheres are also maintained in some food packages.
Keeping the contents clean, fresh, sterile and safe for the intended shelf life is a primary function.

3. Information transmission – Packages and labels communicate how to use, transport, recycle, or
dispose of the package or product. Some packages and labels also are used for track and
trace purposes.

4. Marketing – The packaging and labels can be used by marketers to encourage potential buyers to
purchase the product. Package graphic design and physical design have been important and
constantly evolving phenomenon for several decades. Marketing communications and graphic design
are applied to the surface of the package and (in many cases) the point of sale display.

5. Security – Packaging can play an important role in reducing the security risks of shipment. Packages
can be made with improved tamper resistance to deter tampering and also can have tamper-
evident features to help indicate tampering. Packages can be engineered to help reduce the risks
of package pilferage: Some package constructions are more resistant to pilferage and some have
pilfer indicating seals. Packages may include authentication seals and use security printing to help
indicate that the package and contents are not counterfeit. Packages also can include anti-theft
devices, such as dye-packs, RFID tags, or electronic article surveillance tags that can be activated or
detected by devices at exit points and require specialized tools to deactivate. Using packaging in this
way is a means of loss prevention.

6. Convenience – Packages can have features that add convenience in distribution, handling, stacking,
display, sale, opening, reclosing, use, dispensing, and reuse.

7. Portion control – Single serving or single dosage packaging has a precise amount of contents to
control usage. Bulk commodities (such as salt) can be divided into packages that are a more suitable
size for individual households. It is also aids the control of inventory: selling sealed one-liter-bottles of
milk, rather than having people bring their own bottles to fill themselves.

Types of Packaging

7. Primary Packaging
- The one in direct contact with the food or which contains it. Ex. Tin cans, jars, plastic bags.

8. Secondary Packaging
- The material that protects the primary packaging. Ex. Paperboard boxes or outer plastic bag.

9. Shipping or transport package

- The package used for storage, identification and transport. Ex. Wooden crates, corrugated carton
boxes.

Kinds of Packaging Materials

1. Soft or Flexible Packaging such as cellophane, paper, paper board, plastic films or foils.

2. Hard or Rigid Packaging such as wood, glass, metal and hard plastics.
 CAKES AND ITS DIFFERENT TYPES

Learning Objective: After finishing the topic, the students must be able to know the
meaning of cake and its two basic categories.
CAKE

This is a baked product usually made form soft dough or batter.

Cakes can be rich and moist, dense, buttery or airy.

Two Basic Categories of Cake

1. Butter or Shortened Cakes

These contain shortening in their batter. The batter is made from creaming fat – such as butter or
shortening – with sugar.
Butter or shortened cakes have a fine moist texture and a tender crumb.
Examples of this type of cake are: butter cake, pound cake, banana cake.

2. Foam Cakes

They contain a high portion of eggs whites to flour. Beaten eggs give foam cakes their light, fluffy
texture.

Three Kinds of Foam Cakes

2.1 Angel Food.

 It is made with whipped egg whites but without fat and has a delicate crumb.
2.2 Sponge Cake

 It is also made without fat but contains both egg whites and yolks.
 They have a richer texture than angel food.
2.3 Chiffon Cake

 It has the richest texture of the three types.

 It is made with fat and both egg whites and yolks.

BASIC CAKE MIXING METHOD

1. CREAMING METHOD
The creaming method, also called the conventional, was, for a long time, the standard method for
mixing butter cakes. Recently the development of emulsified or high-ratio shortenings has led to the
development of simpler mixing for shortened cakes. But the creaming method is still used for many types
of butter cakes.

Procedure Creaming Method

1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place the butter or shortening in the mixing bowl. With the paddle attachment, beat slowly until
the fat is smooth and creamy.
3. Add sugar. Cream the mixture and moderate speed until the mixture is light and fluffy. Some
bakers prefer to add the salt and flavorings with the sugar to insure uniform distribution. If melted
chocolate is used, it is added during creaming.
4. Add the eggs, a little at a time after each addition, beat until the eggs are absorbed before adding
more. The mixture should be light and fluffy after the eggs are beaten in.
5. Scraped down the side of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the species, if they were not added in step 3), alternating
with the liquids. This is done as follows:
 Add one-fourth of the dry ingredients. Mix just until blended in.
 Add one-third of the liquid. Mix just until blended in.
 Repeat until all ingredients are used. Scraped down the side of the bowl occasionally
for even mixing.
 The reason for adding dry liquids alternately is that the butter may not absorb all the liquid unless
some of the flour is present.
Cocoa. If used, is included with the flour.

2.TWO-STAGE METHOD
The two-stage method, also called the blending method was developed for use with modern high-
ratio shortening. Although it is simpler than the creaming method, it produces a very smooth batter that
bakes up into a fine-grained, moist cake. It ios called two-stage because the liquids are added in two
stages.
Procedure: Two-Stage method
1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour, baking powder, soda and salt in the mixing bowl and add the shortening. With the
paddle attachment, mix low speed for 2 minutes. Stop the machine, scrape down the bowl and
beater, and mix again for 2 minutes.
If melted chocolate is used, blend it in during this step.
If cocoa is used, sift it with the flour in this step or with the sugar in step
3. Sift the remaining dry ingredients into the bowl and add part of the water and milk. Blend at low
speed for 3 to 5 minutes. Scrape down the sides of the bowl and the beater several times to
ensure the mixing.
4. Combine the remaining liquids and lightly beaten eggs. With the mixer running, add this mixture
to the batter in three parts. After each part, turn off the machine and scrape down the bowl.
Continue mixing for a total of 5 minute in this stage.
The finished batter is normally quite liquid.

Variation
This variation combines step 2 and 3 above into the step.
1. Scale ingredients as in the basic method.
2. Sift all dry ingredients into the mixing bowl. Add the shortening and part of the liquid. Mix on low
speed for 7 to 8 minutes. Scrape down the sides of the bowl and the beater several times.
3. Continue with step 4 in the basic procedure.

3. FOAMING OR SPONGE METHOD

All egg-foam cakes are similar in that they little or no shortening and depend for most or all of
their leavening on the air. Trapped in the beaten eggs.

One mixing method is usually presented as the basic method for all foam cakes. However,
because whole0egg foams and egg-yolk foams are handled differently than egg-white foams, we discuss
two separate, although similar, methods: the foaming method and the angel food method. A third method,
the chiffon method, is somewhat unusual. It combines egg-white foam with the high-fat batter made with
oil.

First, the method for sponge cakes:

Procedure: Foaming or Sponge Method

 Scale ingredients accurately. Have all ingredients at room temperature. If butter is included, it must
be melted. If liquid and butter are included, heat them together, just until butter is melted.
 Combines the eggs and sugar and warm to about 110ºF (43ºC). This may be done in one of two
ways.
2.a Stir the egg-sugar mixture over a hot-water bath.
2.b Warm the sugar on a sheet pan in the oven (do not get it too hot) and gradually beat it into the
eggs.
*The reason for this step is that the foam attains greater volume if warm.
 With the whip attachment beat the eggs at high speed until light ands thick. This may take 10 to 15
minutes. This is important. One of the most frequent cases of failure of sponge method is not
whipping the eggs and sugar enough. The foam must be very thick. When the beater is lifted from the
bowl, the foam should fall slowly from it and make a ribbon that slowly sinks into the batter into the
bowl.
 Fold in the sifted flour, being careful not to deflate the foam. Many bakers do this by hand. If other dry
ingredients are used, such as cornstarch or baking powder, they are first sifted with the flour.
 If melted butter or a butter-liquid mixture is being used, fold it in at this point. Be careful not to over
mix, or the cake will be tough (because of develop gluten).
Immediately pan and bake the batter. Delays cause loss of volume.

Variation
Some formulas contain water or some other liquid, but no longer (so you can not heat the liquid and butter
together, as in the basic procedure). In this case, the liquid is usually added after step 3 and before
folding in the flour. Either whip it in a steady stream or stir it in, as indicated in the recipe. In some
formulas, the egg yolks and whites separated. Use the yolks and part of the sugar to make the foam in
step 2 and 3.Use the remaining sugar to whip with the whites. Fold the egg-white foam into the batter
after step 5.

4. ANGEL FOOD METHOD

Angel food cakes are based on egg-white foams and contain no fat. For success in the beating egg
whites, review the principles of egg foams.

Procedures: Angel Food Method

1. Scale ingredients accurately. Have all ingredients at room temperature. You may warm the egg
whites slightly for better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam.
3. Beat the egg whites, using the whip attachment, until they form soft peaks. Add salt and cream
for tartar near the beginning of the beating process.
4. Gradually beat in the sugar that was not mixed with the flour. Continue the beat until the eggs
whites form soft, glossy peaks. Do not over beat.
5. Fold in the four-sugar mixture just until it is thoroughly absorbed, but no longer.
6. Pan and bake immediately.

5. CHIFFON METHOD
Chiffon cakes and angel food cakes are both based on egg whiter-foams. But here the similarities in the
mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In the
chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.
Whip egg whites for chiffon cakes until they are a little firmer than those for angel food cakes, but
not until they are dry. Chiffon cakes contain baking powder so they do not depend on the egg for all their
leavening.

Procedure: Chiffon Method

1. Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality,
flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing with the paddle attachment at the second speed, gradually add oil, then the egg yolks,
water and liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the
machine several types and scrape down the bowl and the beater. Mix until smooth but do not
over mix.
4. Whip the egg whites until they form soft peaks. Add the cream or tartar and sugar and a stream
and whip to firm. Moist peaks.
5. Fold the egg whites into the flour-liquid mixture.
6. Immediately deposit batter in ungreased tube pans (like angel food cakes) or in layer pans that
have had the bottoms, but not the sides, greased and dusted (like sponge layers).

PREPARED MIXES
Many mixes are available that contain all ingredients except water, and sometimes egg. These
products also contain emulsifiers to ensure even blending of ingredients. To use them follow the package
instructions exactly.

Most mixes produce cakes with excellent volume, texture, and temperature, and tenderness.
Whether or nor they also taste good is a matter of opinion. On the other hand, cakes made from starch
are not necessary better only if they are carefully mixed and baked and are prepared using good, tested
formulas and high-quality ingredients.

CAKE FORMULA TYPES

The proper mixing method for a particular formula depends on the balance of ingredients. A baker
can look at the ingredients in a formula and know immediately which mixing methods to use.
 If fat is high, use the creaming method or the two-stage method.
The two-stage method may be used if the percentage of sugar is over 100 percent
and if the fat is emulsified shortening.
In other cases, the creaming method is used.
 If fat is low and eggs and sugar are high, use an egg-foam method.

SCALLING AND PANNING

PAN PREPARATION
Prepare pans before mixing cake batters so cakes can be bakes without delays as soon as they
are mixed.
 1. For high-fat cakes, the bottoms of layer pans must be greased, preferably with a commercial pan
greasing preparation. If this is not available, dust the greased pan with flour and top out the
excess.
2. For sheet cakes, line the pan with greased parchment.
3. For angel foods cakes, do not grease the pan. The batter must be able to cling the sides in order
to rise.
4. For sponge cakes layers with a small percentage of fat, grease the bottoms but do not the sides.

Procedure for Scaling Creaming-Method Batters

These batters are thick and do not pour easily. Scale cakes as follows:
1. Place the prepared cake pan on the left side of a balance scale. Balance the scale by placing
another pan on the right side.
2. Set the scale for the desired weight.
3. Add batter to the left pan until the scale balances.
4. Remove the pan from the scales and spread the batter smooth with a spatula.
5. Repeat with the remaining pans.
6. Give the pans several sharp raps on the bench to free large trapped air bubbles. Bake
immediately.

Procedures for scaling Two-stage Batters

These batters are more liquid than cream batters. They may be scaled like cream batters or for,
greater speed; they may be scaled as follows:
1. Place an empty volume measure on the left side of a balance scale. Balance the scale to zero
2. Set the scale for the desired weight.
3. Pour batter into the measure until the scale balances.
4. Note the volume of the batter in the measure.
5. Pour the measured batter into a prepared pan, quickly scrapping out the measure to get all the
batter.
6. Scale the remaining cakes with the volume measure, using the volume noted in step 4.
7. Give the pans several sharp raps on the bench to free large trapped air bubbles. Bake
immediately.

Procedure for Scaling Foam Cakes

Foam cakes batters should be handled as little as possible and baked immediately in order to avoid
deflating the beaten eggs.
Although they may be scaled like creamed batters, many bakers prefer to eyeball them in order to
minimize handling.
1. Have all prepared pans lined up on the bench
2. Scale the first pan as for creamed batters.
3. Quickly fill remaining pans to the same level as the first pan, judging the level by eye.
4. Spread the batter smooth and bake immediately.

BAKING AND COOLING

BAKING
Cake Structure is fragile, so proper baking conditions are essential for high-quality products. The
following guidelines will help you avoid cake failures.

1. Preheat the ovens. (But to conserve expensive energy, don’t preheat longer than necessary.)
2. Make sure ovens and shelves are level.
3. Do not let pans touch each other in oven. If pans touch, air circulation is inhibited and the cakes
rise unevenly.
4. Bake at correct temperature.
o Too hot an oven causes the cake to set unevenly or to set before it has fully risen. Crusts
will be too dark.
o Too slow an oven causes poor and texture because the cake doesn’t set fast enough
and may fall.
5. Do not open the ovens or disturb the cakes until they have finished rising and are partially
browned. Disturbing the cakes before they are set may cause them to fall.
6. If steam in the oven is available, use it for creamed and two-stage batters. This cakes bake with
a flatter top if baked with steam because the steam delays the formation of the top crust.
7. Test for doneness:
 Shortened cakes shrink away from sided\s of pan slightly.
 Cakes are springy. The center of the top back when pressed slightly.
 A cake tester or pick inserted in the center of the cake comes out clean.
COOLING AND REMOVING FROM PANS
1. Cool layer cakes and sheet cakes 15 min. in pans and turn out while slightly warm. They are too
fragile to turn out when hot, and they may break.
2. Turn out layer cakes onto racks to finish cooling.
3. To turn out sheet cakes:
4. Sprinkle top lightly with granulated sugar.
5. Set an empty sheet pan on top, bottom side down.
6. Invert both pans.
7. Remove top pan.
8. Peel parchment off cake
9. Cool angel food cakes upside down in pans. Support the edges of the pan so the top of the cake
is off the bench. When cool, loosen the cake from the side of the pan with a knife or spatula and
pull out carefully.

ALTITUDE ADJUSTMENTS

At high altitudes, atmospheric pressure is much lower than at sea level. This factor must be taken
into account in cake baking. Formulas must be adjusted to suit different baking conditioners over 2,000 or
3,000 feet. (600v or 900 meter) above sea level.
Although general guidelines can be given, the exact adjustments required vary for different kinds of
cake. Many manufacturers of flours and shortening, and other bakery ingredients supply detailed
information and adjusted formulas for any given locality.
In general, the following adjustment must be made above elevations of 2,000 or 3,000 feet (600 to
9800 meters)

Leavening
Leaving gases expand more when air pressure is lower, so baking powder and baking soda must
be decreased.
Creaming and foaming procedures should also be reduced so that less air is incorporated.

Toughness: Flour and Eggs

Cakes require former structure at high altitudes. Both eggs and flour must be increased to supply
proteins for structure.

Tenderizers: Shortening and Sugar

Shortening and sugar be decreased so that the structure of the cake is firmer.

Liquids
At high altitudes, water boils at lower temperature and evaporates more easily. Liquids must be
increased to prevent excess drying both during and after baking. This is also helps compensate for the
decrease of moisturizers (sugar and fat) and the increase of flour, which absorbs moisture.

Baking Temperatures
Increase baking temperatures about 25ºF (14ºC) above 3,500 feet.

Pan Greasing
High-fat cakes tend to stick at high altitudes. Grease pans more heavily. Remove baked cakes
from pans as soon as possible.

Storing
Wrap or ice cakes as soon as they are cool to prevent drying.

COMMON CAKE FAULTS AND THEIR CAUSES

Errors in mixing, scaling, baking, and cooling cakes cause many kinds of defects and failures.

COMMON CAKE FAULTS AND THEIR CAUSES

Fault Causes
Volume and Shape
Poor volume Too little flour
Too much liquid
Too little leavening
Oven hot

Uneven shape Improper mixing

Batter spread unevenly
Uneven oven heat
 Oven racks not level
Cake pans warped

Crust
Too dark Too much sugar
Oven too hot

Too light Too little sugar

Oven not hot enough

Burst or cracked Too much flour and flour too strong

Too little liquid
Improper mixing
Oven too hot

Soggy Under baked

Cooling in pans or with not enough ventilation
Wrapping before cool
Texture
Dense or heavy Too little leavening
Too much liquid
Too much sugar
Too much shortening
Oven not hot enough

Coarse or irregular Too much leavening

Too little egg
Improper mixing

Crumbly Too much leavening

Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing

Tough Flour too strong

Too much flour
Too little sugar or shortening
Over mixing

Poor Flavor Poor quality of ingredients

Poor storage or sanitation
Unbalance formula