ADVANCED BAKING REVIEWER WHEAT FLOUR

- Most important ingredient

HISTORY OF BAKING TYPES OF FLOUR

ANCIENT EGYPT BREAD FLOUR

- 2,600 BC - Has the highest amount of protein, gluten content, and
- First discovered baking used for bread.
- Used yeast in making bread APF
- Invents the oven - Combination of bread and cake flour sources
SELF- RISING FLOUR
ANCIENT GREECE - Contains baking powder and salt
- 600 BC CAKE FLOUR
- Bread baking led to the invention of enclosed oven - Milled from soft white wheat.
- Baking attributed to women HIGH GLUTEN FLOUR
- Made from hard wheat
PASTRY FLOUR
ANCIENT ROME - Soft, low gluten flour
CORNSTARCH
- 300 BC- 1 AD - Thickener
- Baking learned from Greeks
- Use oven with chimney SUGAR
- Add sweetness
MIDDLE AGE - Create tenderness
- Retains moisture
- 5th Century - Creaming agent
- Baking was a luxury - Give golden brown to product
AMERICANS
TYPES OF SUGAR
- Lots of recipes developed - Granulated
- Learned to use cocoa and sugar - Confectioner
- Discovered in 1492 - Brown
- Muscavado
FRENCH REVOLUTION
- Caster
- Lots of pastries have been developed - Turbinado
MODERN TIME
LIQUID
- Invention of electric refrigerator, microwave ovens, WATER
Air fryers - Hydrating protein
- Contributes moistness
BAKING
MILK
- Culinary method that uses dry heat to prepare food - Contributes water
- Helps browning occur
WORLD’S OLDEST OVEN JUICE
- 6, 500 years old was discovered in Croatia in 2014 - Used as liquid recipe
SYRUPS
FIRST BAKER - Performs binding agent
- The Aboriginal People HONEY
- Keeps products moist
WHO FIRST BAKED CAKE? CORN SYRUP
- Ancient Egyptians - Made from corn starch

EGGS
BAKING INGREDIENTS AND USES - Leavening
- Moistening and binding
FLOUR - Thickening
- Powdery substance - Emulsifying
- Primary ingredient in baking - Enhance appearance
- Provide structure in baked goods - Structure
- Extends shelf life
- Tendering
- Nutritious
 FATS AND SHORTENING CARAMELIZE
- Expands dough - To melt sugar with or without water until it becomes
- Gives baked goods optimal volume golden brown
CREAM
KINDS OF LEAVENING AGENTS - To mix fat and sugar until smooth
PHYSICAL LEAVENERS CUT IN
AIR- works as a leavener because it expands when - To distribute fat in flour particle until pea-sized crumbs
heated. are obtained.
1.) Beating DREDGE
2.) Folding in beaten egg whites - To coat the surface with a dry ingredient like flour.
3.) Sifting the flour DOCKING
4.) Creaming the shortening - To pick on unbaked pie crust using fork before baking
DRIZZLE
STEAM- considered to be the most powerful leavener. - To sprinkle a surface with a liquid like syrup.
DUST
- To sprinkle a surface with a liquid like syrup.
EGG WASH
- A combination of 1 egg yolk and 2 tablespoons milk
used for brushing pastry.
FOLD IN
- To mix delicately textured ingredients.
GLAZE
- A glossy coating
GREASED
- To brush a surface with butter, margarine shortening or
oil to prevent sticking.
GREASE AND FLOUR
- To brush a pan with fat or oil before dusting it with
flour.
GREASE AND LINE
- To brush a fan with fat or oil before it is lined with wax
paper
- KNEAD
- To work the dough by hand with pressing and
stretching motions
LET RISE
- To follow the yeast dough to ferment
MAKE A WELL
- To make a hole at the center of the dry ingredients
MELT
- To dissolve butter, margarine, or chocolate
MIX
- To combine ingredients
PIPE OUT
- To squeeze out a mixture from a pastry bag.
PRE BAKE
- To bake crust without the filling
BAKING TERMS AND PROCESSES PREHEAT
ALTERNATIVELY ADD - To light the oven about 10 minutes in advance
- To add a little of the dry ingredients into the batter PUNCH DOWN
BAINE MARIE - To deflate risen dough using the fist
- Using a hot water bath. REROLL
BAKE BLIND - To roll again after filling has been spread
- To bake a crust without a filling. ROLL
BAKE - To shape a rectangle of dough or cake into a cylinder.
- To cook inside an oven ROLL OUT
BLEND - To flatten dough to a desired thickness
- Mix two or more ingredients UNTIL DONE
BATTER - Meaning the cake is already bake
- A mixture of dry and liquid ingredients
 UNDERSTANDING THE YEAST DOUGH COOLING AND REMOVING CAKES FROM PANS

YEAST DOUGH PREPARATION HOW TO COOL A CAKE QUICKLY?

- Can be prepared by traditional hand method - TAKE THE CAKE OUT OF A PAN
CONTINUOS BREAD MAKING - USE A COOLING RACK
- Dough is handled without interruption - CUT THE CAKE
FOUR BASIC STEPS
- Mixing, Fermentation, Proofing, Baking 5 WAYS TO GET THE CAKE OUT OF PAN
CLASSIFICATION OF YEAST DOUGHS
LEAN DOUGH - Drag a knife around the edge of pan
- consist of flour, salt, water, and yeast - Let the cake cool
RICH DOUGH - Re- heat the cake
- contains butter, cream, some fats - Turn the pan upside down
LAMINATED DOUGH - Use a spring form pan
- are soft and sticky when mixed
CLASSIFICATIONS OF CAKES
CAKES AND CAKE DECORATION
SHORTENED CAKE
CAKE DECORATION - Uses shortening like butter
- art of using icing and frosting UNSHORTENED CAKE
- Without fats
TYPES OF CAKE DECORATIONS CHIFFON TYPE
- Combination of shortened and sponge type cakes
BUTTER CREAM
- made with butter and icing sugar IDENTIFY GUIDELINES FOR PREPARING
FROSTING QUALITY CAKES
- a sweet glazed used in confectionary
ROYAL ICING HOW TO MAKE A GOOD QUALITY CAKE?
- hard white icing made with beaten egg whites and
powdered sugar 1. ROOM TEMP.
MARZIPAN 2. MEASURE PROPERLY
- consisting of sugar and almond meal. 3. CAKE FLOUR
SUGAR PASTE 4. DON’T DOUBLE RECIPE
- sweet edible sugar dough 5. USE FRESH ING.
FLOWER PASTE 6. DON’T OVER AND UNDER MIX
- very elastic and strong icing 7. USE WAX PAPER
GLACE ICING 8. DON’T OPEN OVEN
- a sugar layer for a cake 9. ALLOW TO COOL
GANACHE
- made with Belgian chocolate and double cream GUIDELINES IN BAKING
FONDANT ICING 1. READ RECIPE
- made from sugar, water, gelatin, butter, and glycerol 2. DO RESEARCH
3. AVOID DISTRACTIONS
COMMON CAKE FAULTS AND CAUSES 4. CHECK ING.
5. CHECK UTENSILS
EXTERNAL FAULTS 6. FOLLOW INS.
-CRUST TOO DARK 7. PREHEAT OVEN
-TOO SMALL CAKES 8. ACCURATE MEASURE
- A SPOT ON CAKE
- SHRINKAGE OF CAKE
- CAKE BURST ON TOP
- CAKES PEAK ON TOP
- CRUST TO THICK
- CRUST TOO PALE

INTERNAL FAULTS
- UNEVEN TEXTURE
- HOLES AND TUNNELS
- COARSE AND IRREGULAR
- POOR FLAVOR
- SHRINKING OF FRUIT
- PALE CRUMB COLOR
THE IDEAL CAKE
1. MOIST
2. DELICIOUS FLAVOR
3. AROMATIC
4. CONSISTENT TEXTURE
5. VISUALLY APPEALING
6. SHOULD BE FRESH AND MOIST
7. BALANCED SWEETNESS
8. PROPERLY BAKED
9. TENDER
10. EVEN BAKED LAYERS
11. FROSTING AND FILLING SHOULD
COMPLIMENT THE CAKE
12. SHOULD CATER DIETARY
PREFERENCES
13. LONG SHELF LIFE
14. STABLE
15. PEOPLE SHOULD ENJOY