Baking is a process of cooking by dry heat normally in an oven by dry heat applied evenly throughout the oven.

Cooking refers to the process and technique of using food to have a product which is edible, palatable, aesthetically
pleasing, microbiologically safe, and nutritionally adequate.

COOKING METHODS
Cooking methods are classified as:
1. Moist-heat methods are those in which the heat is conducted to the food product by water or water-based liquids
such as stock and sauces or by steam
2. Dry-heat methods are those in which the heat is conducted without moisture that is by hot air, hot metal, radiation or
hot fat. This method is divided into two categories: without fat and with fat.

Moist-Heat Methods
The first four methods mean cooking a food in water or a seasoned and flavored liquid. The temperature of the liquid
determines the method.
 Boil
Means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 100°C at sea level. This is
the highest temperature it could reach no matter how high the burner is turned. It is generally reserved for certain
vegetables and starches. The high temperature toughens the proteins of meats, fish and eggs and the rapid
bubbling breaks up the delicate foods.
 Simmer
Means to cook in a liquid that is bubbling very gently. Temperature is about 85°C to 96°C. Most foods cooked in
liquid are simmered. The higher temperatures and intense agitation of boiling are detrimental to most foods.
 Poach
Means to cook in a liquid, usually in a small amount, that is hot but not actually bubbling. Temperature is about
71°C to 82°C. It is used to cook delicate foods such as fish and eggs out of the shell.
 Blanching
Means to cook an item partially and very briefly, usually in water but sometimes by other methods as when
French fries are blanched in deep fat.
 Steaming
It means to cook foods by exposing them directly to steam. Steaming also refers to cooking an item tightly
wrapped or in a covered pan so that it cooks in the steam formed by its own moisture. This method is used in
cooking items en papillote wrapped in parchment paper or foil. Steaming is widely used for vegetables. It cooks
them rapidly, without agitation and minimizes the dissolving away of nutrients that occurs when vegetables are
boiled.
 Braising
To braise means to cook covered in a small amount of liquid, usually after preliminary browning. Usually, the liquid
is served with the product as a sauce. Braising is sometimes referred to as a combination cooking method because
the product is first browned, using dry heat before it is cooked with a liquid. In most cases, moist heat is
responsible for most of the cooking process, and the browning may be thought of as a preliminary technique. The
purpose of the browning step is to develop color and flavor, not so much to cook.

Dry Heat Methods

 Roasting and Baking
To roast and bake mean to cook food by surrounding them with hot, dry air, usually in an oven. The term roasting
usually applies to meats and poultry. The term baking usually applies to pastries, vegetables and fish. It is a more
general term than roasting, but in practice there is little or no difference in the actual technique.  Cooking
uncovered is essential to roasting. Covering holds in steam, changing the process from dry-heat to moist-heat
cooking.
o Meat is often roasted on a rack. The rack prevents the meat from simmering in its own juices and fat. It also
allows hot air to circulate all around the product.
o To barbecue means to cook with dry heat created by the burning of hardwood or by the hot coals of this
wood. In other words, barbecue is roasting or grilling technique requiring a wood fire.

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  Broiling
To broil means to cook with radiant heat from above. Broiling is a rapid, high heat cooking method that is used
only for tender meats, poultry, fish and a few vegetables. A low intensity broiler called a salamander is used for
browning or melting the top of some items before service.
 Grilling, Griddling, and Pan-broiling
Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or a gas-heated
element. Griddling is done on a solid cooking surface called a griddle with or without small amounts of fat to
prevent sticking. The temperature is adjustable and is much lower than on a grill.
Pan-broiling is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface. Fat must
be poured off as it accumulates or the process becomes pan-frying.

Dry Heat Methods Using Fat

 Sautéing
Sautéing means to cook quickly in a small amount of fat. These two principles are important in sautéing:
o Preheat the pan before adding the food to be sautéed. The food must start cooking at high heat, or it will
begin to simmer in its own juices.
o Do not overcrowd the pan so as not to lower the temperature too much.
Meats to be sautéed are often dusted with flour to prevent sticking and to help achieve uniform browning. After a
food is sautéed, a liquid like wine or stock is often swirled in the pan to dissolve browned bits of food sticking to
the bottom. This is called deglazing the liquid becomes part of a sauce serve with the sautéed items.
 Pan-fry
To pan-fry means to cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is similar to
sautéing except that more fat is generally used and the cooking time is longer. The method is used for larger
pieces of food.
 Deep-fry
To deep-fry means to cook a food submerged in hot fat. Quality in adeep-fried product is characterized by the
following properties:
o Minimum fat absorption
o Minimum moisture loss
o Attractive golden color
o Crisp surface or coating
o No off flavors imparted by frying fat.

6 CONDITIONS THAT BACTERIA NEEDS IN ORDER TO MULTIPLY

 Source of Food
The supply of food is the most important condition in order for bacteria to grow. Foods that are high in
carbohydrates and proteins are more susceptible to bacteria. A few examples of such foods are:
o Meats
o Poultry
o Seafood
o Dairy Products
o Potatoes
 Acidity
Most of the foods that we eat are acidic but so our stomach. Acidity is designated by the use of the pH symbol.
Most bacteria’s prefer a pH ranging in 7 but they are also capable of growing in foods that have a pH in the
range of 4.6 to 9.
 Temperature
Bacteria exist everywhere, including in the foods we ate. It is important to understand the importance of where
temperature plays in keeping food safe. Bacteria rapidly grow in the temperature ranging from 40 and 140 ◦F.
This range of temperature is the Danger Zone where bacteria multiply.
 Time
Bacteria cells can double in number every 15 to 30 minutes. It is of much importance to not give bacteria an
opportunity to increase. This is where it come in handy the proper handling and storage of food in order to
prevent bacteria from multiplying. A rule of thumb in the foodservice industry is that bacteria need about 4
hours to grow to high enough numbers to cause illness.

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  Oxygen
Depending on the type of bacteria:
o Some can survive only with oxygen
o Some only without oxygen
o Some with or without oxygen
o Some with oxygen in very limited amounts
 Moisture
Do you ever wonder why for the longest time man has dried foods as a way to preserve food?

WAYS OF ENSURING PROPER FOOD SANITATION

Personal Hygiene
 Do not work with food if you have any communicable disease or infection.
 Bathe or shower daily.
 Wear clean uniforms or aprons.
 Keep hair neat and clean. Always wear a hat or hair net.
 Keep mustaches and beard trimmed and clean. Better yet be clean-shaven.
 Wash hands and exposed parts of arms before work and as often as necessary during work, including:
o After eating, drinking and smoking.
o After using the toilet.
o After touching or handling anything that maybe contaminated with bacteria.
 Cover mouth when coughing and nose when sneezing, and then wash hands.
 Keep your hands away from your face, eyes, hair, and arms.
 Keep fingernails clean and short. Do not wear nail polish.
 Do not smoke or chew gums while on duty.
 Cover cuts or sores with clean bandages.
 Do not sit on worktables.

Proper Sanitation Practices

 Food should be handled using proper equipment.
 A separate tasting spoon should be used. It must not come in contact with food being prepared.
 Equipment should first be washed before they are used.
 Implement and observe daily cleaning schedule of equipment and facilities.
 Use clean rags if possible disposable tissues that will be used only once.
 Hands should not come in contact with the surface where the food is to be placed.
 Handle garbage properly and wash hands thoroughly after handling it.
 Animals should not be allowed in food preparation areas.
 Pest/vermin control program should be implemented and observed.
o Clean all areas and keep them dry.
o Cover and elevate garbage and other perishables.
o Keep food covered and refrigerated.
o Check all new items from pests.
o Store food away from walls.
o Prevent access of vermin and pests.
o Have a regular pest control program.

Proper Food Preparation and Storage

 Use only fresh ingredients.
 Wash all fruits and vegetables and other ingredients before using.
 Peeled items should not be kept soaked for long periods.
 There should be separate chopping boards for cooked and raw ingredients or at least always wash before
reusing for other purpose.
 Mise en place and pre-production should be just enough.
 Cook meat and poultry to the safe range of doneness.
 Avoid cross contamination by organizing storage properly and separating cooked food from raw food storage.
 Keep all stored items tightly covered.
 Avoid spoilage by observing a first-in, first-out (FIFO) practice of storing and using ingredients.
 Have a regular storage-cleaning schedule.
 Milk and cream are very perishable and should be kept in their original containers and refrigerated at a
temperature of 40F.
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  Fats and oils should be stored at low temperatures in closed opaque containers.
 Never keep food in the danger zone (between 7.2C to 62.8C), especially at room temperature.
 Do not use canned products with bulged cans.
 Reheat properly by moving away from the danger zone quickly.
 Use proper cooling method.
 Thaw food properly.

2 MAJOR SANITATION PROBLEMS WHEN HANDLING AND PREPARING FOOD

 Cross contamination
 Foods in the danger zone

CLEANING AND SANITIZING

 Cleaning means removing visible oil and stains.
 Sanitizing means killing disease – causing bacteria.

TWO WAYS OF KILLING BACTERIA

 by heat
 by chemicals

SETUP FOR A THREE COMPARTMENT SINK FOR MANUAL DISHWASHING

Hot Water & Clean Water Water &

Detergent sanitizer

Scrape Rinse Sanitize Air Dry

Wash

Change your water frequently

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PROCEDURES FOR MANUAL DISHWASHING
o Scrape and Rinse
The purpose is to keep the wash water cleaner longer.
o Wash
 Use warm water at 110 °F to 120 °F (43 c to 49 c)
 Use a good detergent.
 Scrub well with a brush to remove all traces of soil and greases.
o Rinse
 Use clean, warm water to rinse off detergent.
 Change the water frequently, or use running water with an overflow.
o Sanitize
Place utensils in a rack and immerse in hot water at 170 F (77 °C) for 30 seconds. (A gas or electric heating element is
needed to hold the water at this temperature.)
o Drain and Air Dry
Do not towel dry. This may recontaminate utensils. Do not touch food contact surfaces of sanitized dishes, glasses, and
silverware.

WHAT CAUSES ACCIDENTS

Safety in the Food Production Area
The food production area is inherently dangerous. The combination of a high level of work, sharp cutting equipment, hot
surfaces together with hot fats/oils of boiling liquids lead to a high risk of cuts and burns. Slippery floor surfaces cause
slips and falls. Open flames and hot fats are fire risks. These accident risks are compounded by the work pressure and
speed of the activities done in the kitchen especially during service time.

A safe food production area eliminates not only dangers to employees but also protects the interest of the customers
and the business. The effects of injuries to the customer is damaging, both because it affects the image of the
establishment, and also because of the cause of damages and the cause of insurance to cover the accident. The
establishment productivity is also lowered since injured employees have to take time off from work. Thus, preventing
accidents and ensuring safe work areas are everybody’s concern.

The management of a food service operation must see to it that the structure and equipment have necessary safety
features.
 Structure, equipment, and electric writing in good repair.
 Adequate lighting work surfaces and in corridors.
 Non-slip floors.
 Clearly marked exits.
 Equipment supplied with necessary safety devices.
 Heat-activated fire extinguishes over cooking equipment, especially deep fryers.
 Conveniently located emergency equipment, such as fire extinguishers, fire blankets, and first-aid kits.
 Clearly posted emergency telephone numbers.
 Smooth traffic patterns to avoid collisions between workers.

WHAT CAUSES ACCIDENT?

Accidents in the work area are usually caused by a combination of several factors, including fatigue, poor planning lack
of attention, or even horseplay. The kitchen is a place of intense activity. There is always pressure and emphasis and
often placed of speed and performance. This same pressure and haste are natural sources of potential accidents.

In general, there are several basic sources of accidents. These are:

 Excessive haste and pressure.
Food preparation and cooking involves controlled activities. If control is lost, accident will arise. Pressure of
profit and speed must not obscure this. Condition of discomfort, stress and fatigue increases the number of
errors. This is especially true during service hours and graveyard shifts where the number of accidents tend to
increase.
 Poor Training.
The lack of training in the use equipment and utensils increases the risk of accidents. The kitchen is full of sharp
and hot equipment like knives, slicers, grills, oven and fryers. Anyone required to handle any of these, must first
be properly instructed in their operation and safe use. This increases not only the efficiency of its use but also
prevent accidents from happening. Besides this, food production staff must also be instructed in the proper
behavior in the work area. Horseplay should not be tolerated and proper professional work attitude inculcated
and encouraged.
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  Structural building faults.
Many food production areas may have environmental conditions that are far from ideal for food production
activities.
o Faulty floors are hazardous.
o Tripping while carrying containers or liquids can cause serious injuries. They may be wet and greasy
losing their friction when covered with water and oil.
o Faulty planning of entrance and exits can also be a source of accidents.
o High temperature, high humidity and poor lighting are common sources of fatigue that leads to
accident.
o Poorly planned facilities can reduce the level of concentration, so that even experienced and well
trained staff can be involved with accidents.
 Lack of regular repair and maintenance of equipment.
Usually accidents are brought about by faulty equipment. Exposed wires, dull cutting devices, and
malfunctioning equipment are not regularly maintained, they will not function properly becoming common
causes of cuts and burns.
 Improper handling of hazardous materials and hazardous areas.
Although food production uses materials that do not carry significant hazards (such as oven, cleaners, bleaches
and detergents), there is still a need to always ensure such materials are handled and stored properly.
Hazardous areas containing gas tanks and electrical switchboards more often than not are unsafe and do not
follow safety standards. These are not uncommon especially for small establishments with limited space.

THE SAFE WORKPLACE

 Preventing Cuts
o Keep knives sharp. A sharp knife is safer than a dull one because it requires less pressure and is less
likely to slip.
o Use a cutting board. Do not cut against a metal surface. Place a damp towel under the board to keep it
from slipping.
o Pay attention to your work when using a knife or cutting equipment.
o Cut away from yourself and other workers.
o Use knives only for cutting, not for such jobs as opening bottles.
o Don’t try to catch a falling knife. Step back and let it fall.
o Don’t put knives in a sink, under water, or any place where they can’t be seen.
o Clean knives carefully, with the sharp edge away from you.
o Store knives in a safe place, such as in a rack, when not in use.
o Carry knives properly. Hold the knife beside you; point down, with the sharp edge back and away from
you. Don’t swing your arm. Whenever possible, carry knives in a sheath. Warn people when you are
walking past them with a knife in hand.
o Keep breakable items, such as dishes and glassware, out of the food production area.
o Don’t put breakable items in the pot sink.
o Sweep up; don’t pick up, broken glass.
o Discard chipped or cracked dishes and glasses.
o Use special containers for broken dishes and glasses. Don’t throw them in with other garbage.
o If there is broken glass in the sink, drain the sink before trying to take out the glass.
o Remove all nails and staples when opening crates and cartons, and properly dispose them.

 Preventing Burns
o Always assume a pot handle is hot. Don’t just grab it with your bare hand.
o Use dry pads or towels to handle hot pans. Wet ones create steam, which can burn you.
o Keep panhandles out of the aisle so people won’t bump into them. Also, keep handles away from open
flames of gas burners.
o Don’t fill pans so full that they are likely to spill hot foods.
o Get help when moving heavy containers of hot food.
o Open lids away from you to let steam escape safely.
o Use care when opening compartment steamers.
o Make sure gas is well vented before trying to light ovens or pilot lights. Strike matches before turning on
the gas. Also, strike matches away from you.
o Wear long sleeves and double-breasted jacket to protect your self from spilled or spattered hot foods or
fat. Also, wear sturdy leather shoes with closed toes.
o Dry foods before putting them in frying fat, or hot fat may splatter on you.
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 o When placing foods in hot fat, let them fall away from you so that fat will not splash on you.
o Keep liquids away from the deep fryer. If a liquid were spilled into the fryer, the suddenly created steam
could spray hot fat on anyone nearby.
o Always warn people when you are walking behind them with hot pans or when you are walking behind
someone who is working with hot items.
o Warn service people about hot plates.

 Preventing Fires
o Know where fire extinguishers are located and how to use them.
o Use the right kind of fire extinguisher. There are three classes of fires, and fire extinguishers should be
labeled according to the kind of fire for which they can be used.
 Class A fires: wood, paper cloth, ordinary combustibles.
 Class B fires: burning liquids, such as grease, oil, gasoline, solvents.
 Class C fires: switches, motors, electrical equipment, and so forth. Never use water or a Class A
fire extinguisher on a grease fire or electrical fire. You will only spread the fire.
o Keep a supply of salt or baking soda handy to put out fires on range tops.
o Keep hoods and other equipment free from grease buildup.
o Don’t leave hot fat unattended on the range.
o Smoke only in designated areas. Do not leave burning cigarettes unattended.
o If a fire alarm sounds and if you have time turn off all gas and electric appliances before leaving the
building.
o Keep fire doors closed.
o Keep exits free from obstacles.

 Preventing Injuries from Machines and Equipment

o Do not use equipment unless you understand its operation.
o Use all guards and safety devices on equipment. Set slicing machines at zero (blade closed) when not in
use.
o Don’t touch or remove food from any kind of equipment while it is running, not even with a spoon or
spatula.
o Unplug electric equipment before disassembling or cleaning.
o Make sure the switch is off before plugging in equipment.
o Do not touch or handle electric equipment, including switches, if your hands are wet or if you are
standing in water.
o Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in machinery.
o Use equipment only for the purpose intended.
o Stack pots and other equipment properly on pot racks so that they are stable and not likely to fall.

 Preventing Falls
o Clean up spills immediately.
o Throw salt on slippery spot to make it less slippery while a mop is being fetched.
o Keep aisles and stairs clear and unobstructed.
o Don’t carry objects too big to see over.
o Walk, don’t run
o Use a safe ladder, not chairs or piles of boxes, to reach high shelves or to clean high equipment.

 Preventing Strains and Inquiries from Lifting

o Lift with the leg muscles, not the back.
o Don’t turn or twist the back while lifting, and make sure your footing is secure.
o Use a cart to move heavy objects long distances, or get help.

MIXING OF FOOD INGREDIENTS

In cookery, the mixing of ingredients is done for several purposes--to produce a certain texture, to give a smoothness or
creaminess to a mixture, or to impart lightness. Various processes are involved in the mixing of ingredients, and the
results that are accomplished depend entirely on the method that is selected. The most important of these processes
with brief explanations of what they mean are as follow:

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 BEATING is a rapid motion that picks up material from the bottom and mixes it with that nearer the surface. It is
done with a spoon, a fork, an egg whip, or, if the mixture is thin, with a rotary egg beater. Sometimes beating is
done for the purpose of incorporating air and thus making the mixture light.
 STIRRING is usually done with a spoon, and is accomplished by moving the spoon in circles, around and around,
through ingredients contained in a pan or a bowl. This is the method that is generally applied to the simple mixing
of ingredients.
 FOLDING is a careful process whereby beaten egg or whipped cream is added to a mixture without destroying its
lightness. It is accomplished by placing the egg or cream on top of a mixture in a bowl or a pan, and then passing a
spoon down through both and bringing up a spoonful of the mixture and placing it on top. This motion is repeated
until the two are well blended, but this result should be accomplished with as few strokes as possible.
 RUBBING is done by pressing materials against the side of a bowl with the back of a spoon. This is the process that is
applied when butter and other fats are to be mixed with such dry ingredients as sugar and flour.
 CREAMING consists in continuing the rubbing process until the texture becomes soft and smooth and is of a creamy
consistency.
 CUTTING-IN is a method used to combine butter with flour when it is desired to have the butter remain hard or in
small pieces. It is done by chopping the butter into the flour with a knife.
 SIFTING is shaking or stirring material through a sifter having a fine wire mesh. It is done to remove foreign or coarse
material, to impart lightness, or to mix dry ingredients together.
 RICING is a process whereby certain cooked foods, such as fruits, vegetables, meats, and fish, may be reduced to the
form of a purée. This result is accomplished by forcing the cooked material through a ricer.

BASIC STEPS IN BAKING

1. Read the recipe carefully to know if you have all the ingredients and utensils needed and to know if you understand
the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all utensils you will need.
4. Preheat the oven.
5. Prepare the pan needed making sure you use the correct pan size. If it needs greasing brush the buttom of the pan
with little shortening. (Do not use butter or margarine because these burns easily.)
6. Measure the ingredients using correct utensils in the amounts required in the recipe.
7. Mix the batter or dough. When filling the pans, do not overfill. Fill about 2/3 full and bake in the preheated oven.
8. Test for doneness:
9. Cool the baked product
10. After cooling, cakes can now be assembled and decorated.

MEASURING FOOD AND INGREDIENTS

Uniform results in cookery depend on accurate measurement. Of course, there are some cooks--and good ones, too--
who claim that they do not measure, but as a matter of fact they have, through long experience, developed a judgment,
or "sense," of measurement, which amounts to the same thing as if they actually did measure. Still, even these cooks
cannot be absolutely sure of securing as satisfactory results time after time as are likely to follow the employment of a
more accurate method. Therefore, to secure the best results, every kitchen should be supplied with the proper
measuring utensils, which are scales, a measuring cup, and a set of measuring spoons, or a standard tablespoon and a
standard teaspoon.

 Dry ingredients are measured in measuring cup.

 Sugar and all-purpose flour are measured by dipping the cups into the ingredients until filled then leveling it off
with a spatula.
 Cake flour and confectioner sugar are spooned onto the cup then leveled off.
 Liquid ingredient are poured into liquid measuring cup/glass. They are placed on a flat surface and measurement
is read at eye level.
 Small quantities of dry and liquid ingredients are measured using measuring spoons. Dry ingredients are leveled
off with spatula.
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  Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces.
 Brown sugar is also packed firmly. When cup is inverted the measured sugar should retain the shapes of the cup.
 Butter need not to be measured in cups. 1 Bar of butter = 1 cup.
 When weighing in scales, one should always consider the weight of the container or receptacle, even if it
is only the paper that holds the food. Scales should be calibrated.

2 gills = 1 cup
1/2 pint = 1 cup
16 tablespoonfuls = 1 cup
12 tablespoonfuls = 3/4 cup
8 tablespoonfuls = 1/2 cup
4 tablespoonfuls = 1/4 cup
3 teaspoonfuls = 1 tablespoonfuls

As a rule, it will be found very convenient to have two measuring cups of standard size, one for measuring dry
ingredients and the other for measuring moist or wet ones. If it is impossible to have more than one, the dry
materials should be measured first in working out a recipe, and the fats and liquids afterwards.

ABBREVIATIONS OF MEASURES
Tsp – teaspoons
Pt – pint
Tb – tablespoon
Qt – quart
C – cup
Oz – ounce
Lb – pound

BAKED FOODS

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Baking Terms
Bake – Cook with dry, radiant heat in an oven.
Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
Beat – Stir together very rapidly in order to incorporate air. This can be achieved with a spoon, whisk, electric
mixer, or food processor.
Blend – Stir ingredients together until well mixed.
Caramelize – Heat a sugar substance until it begins to turn brown.
Combine – Stir ingredients together just until mixed.
Cream – Beat together sugar and butter until a light, creamy texture and color has been achieved. This
method adds air to batter, which helps the leavening process. Sometimes eggs are also added during the
creaming step.
Cut In – Incorporating butter (or another solid fat) into flour just until the fat is in small, granular pieces
resembling coarse sand. This is achieved by using two knives in a cross cutting motion, forks, or a special
pastry cutter.
Drizzle – Pour a thin stream of a liquid on top of something.
Dust – Coat the surface of something with a light sprinkling of a dry substance (flour, sugar, cocoa powder,
etc.).
Fold – Gently combine two substances in effort to not deflate a delicate, lofty texture. Using a spatula, fold the
bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process until
combined.
Glaze – Coat with a thick, sugar based sauce.
Grease – Coat the inside of a baking dish or pan with a fatty substance (oil, butter, lard) to prevent sticking.
Knead – Combine dough by hand on a hard surface. This involves folding the dough over, pressing down,
turning 90 degrees and then repeating the process. Kneading mixes dough as well as developing
gluten strands that give strength to breads and other baked goods.
Lukewarm – Slightly warm, or around 105 degrees Fahrenheit.
Proof – Allowing bread dough to rise or yeast to activate.
Rolling Boil – Water that boils with large, fast, and vigorous bubbles.

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Scald – Heat to near boiling.
Score – Cut lines or slits into something.
Softened – A solid, high fat content substance that has been brought to room temperature in order to make it
more pliable.
Soft Peaks – Egg whites or cream that has been whipped to the point at which a peak will bend or slump over
to one side. To create a peak, pull the whisk or beater straight up and out of the foam.
Stiff Peaks – Egg whites or cream that has been whipped to the point at which a peak will stand completely
erect. To create a peak, pull the whisk or beater straight up and out of the foam.
Whip – Stir briskly with a whisk to incorporate air.
Whisk – A kitchen tool made of wire loops that tends to add air as it mixes substances together.
Beating — Beating is the process of stirring or whipping with a spoon, electric mixture, wire whisk, or beater
to create a smooth mixture of ingredients.
Blend — To blend ingredients is to mix two or more of them together with a spoon or whisk or an appliance
such as a blender, mixer, or processor.
Bloom 1.) In bread, bloom is the brown color found in the crust of a well-baked loaf.
2.) In chocolate, bloom refers to pale, grayish streaks or blotches that appear on the surface of chocolate that
demonstrates that separation of cocoa butter from the chocolate itself. It occurs when chocolate has been
stored in an environment that is too warm, but it does not mean that the chocolate is no longer usable.
Brownie — This favorite desert is a chewy, dense, cake-like cookie that is sliced into bars for serving. Usually,
brownies are chocolate-flavored and colored brown, hence their name.
Buckwheat Flour — Despite its name, buckwheat is not a relative of the grain known as wheat. Buckwheat is
originally from Russia, and its distinctive flavor is treasured in pancakes and other baked goods like multi-grain
breads. Appropriately, Russian blini made from buckwheat flour, as are groats and kasha. Buckwheat flour has
not gluten and it is created from the grinding of hulled buckwheat seeds.
Canning & Pickling Salt — This is a salt that can be used just like table salt in baking. It is a pure, granulated
salt that has no free-flowing agents or other additives, and it may cake if it is exposed in an environment that
has a greater than 75 percent relative humidity.
Chop — To chop is to cut up food into tiny bits.
Combine — To combine ingredients is to mix them together.
Confectioners’/Powdered Sugar — One of the most widely used baking ingredients is confectioners’ or
powdered sugar, which is a granulated sugar crushed into a fine powder and combined with cornstarch. Only
about 3 percent of the final product is cornstarch, which helps prevent the confectioners’ sugar from
clumping.
Cookie — Deriving its name from the Dutch word koekje or “little cake,” a cookie is a sweet, hand-held small
cake with a flour base.
Cool — To cool hot foods is to reduce their temperature until they are neither very hot nor very cold.
Creaming — Creaming is the process of mixing sugars and fats like butter, margarine, or shortening together
with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.
Cut In — To cut in is to use two knives or a pastry blender to combine cold fats (butter, margarine, or
shortening) with flour or sugar without creaming or mixing air in the ingredients. A crumbly- or grainy-looking
mixture is what results.
Degerminated — A degerminated food is a grain food that has had its germ removed in the process of milling.
Dissolve — To dissolve is to mix a dry substance into a liquid until the solids have all disappeared. Fore
example, bakers can dissolve sugar into water, yeast into water, and more.
Dry Ingredients — Dry ingredients are those recipe ingredients that are dry and might need to be blended
before they are added to another kind of mixture in the recipe. Dry ingredients can include sugar, salt, baking
cocoa, spices, flour, and herbs.
Dust — Dusting is the light sprinkling of a baked good or other surface with a dry ingredient like flour, meal, or
powdered sugar.
Egg Wash — An egg wash is a mixture that gives a rich color or gloss to the crust of a baked good when it is
brushed on the unbaked surface o the product. It is made from combining one whole egg, egg white, or egg
yolk with one tablespoon cold milk or water.
Fermentation — Fermentation is the chemical change in a food during the baking process in which enzymes
leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is allowed to rise
before being shaped. Fermenting agents include yeast and other bacteria and microorganisms.

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Gluten — This protein is found in wheat and various cereal flours. Although some people are allergic to it,
gluten makes up the structure of the bread dough and holds the carbon dioxide that is produced by the yeast
or other substance during the fermentation process. When flour is combined with liquids, gluten develops as
the liquid and flour is mixed and then kneaded. Formed from the proteins glutenin and gliadin, gluten provides
the elasticity and extensibility or stretch for bread dough.
Gluten-Free — Some people are allergic to gluten, but there are many ways to bake without producing the
gluten protein. Gluten-free flours include rice, corn, soy, amaranth, and potato flours. Stone-ground, graham,
or whole-wheat flours made from hard or soft wheats or both kinds are also usable. These are produced
through the milling of whole-wheat kernels or combining white flour, bran and germ. Even though these
gluten-flours may differ in coarseness from their gluten counterparts, the nutritional value is virtually the
same.
High-Altitude Baking — Baking in environments at higher elevations require adjustments in ingredients and
temperatures to produce the same results as baking that occurs in lower altitudes. When cooking is done at an
elevation greater than 3,000 feet, amounts of liquids, leaving agents, and sugar, as well as oven temperature
may need to be changed.
Kneading — Kneading is the process of working dough with the heels of one’s hands, pressing and folding it
and turning it a quarter of a turn after each time the dough is pressed and folded.
Melt — To melt is to heat an otherwise solid food until it achieves liquid form. In baking, sugar, butter, and
chocolate are often melted.
Mixing — Mixing is the art of combining two or more individual ingredients until no one ingredient can be
seen or identified. This is usually accomplished through stirring with a spoon.
Nonstick — Nonstick coating is a coating applied to a pan to prevent baked goods from sticking to it. It can be
applied via high-temperature coil-coating before the pan is actually formed, or it can be sprayed onto the pan
after it has been constructed. Nonstick coatings are usually silicone-based or PTFE-based
(polytetraflourethylene or Teflon).
Preheat — To preheat an oven is to heat an empty oven to the proper temperature for the recipe before the
food product is placed within it.
Proof — Proof is the amount of time that a baking product is allowed to rise after it has been shaped and
placed in or on the proper pan. Generally speaking, most baked goods proof until they have doubled in size or
until a lightly placed finger on the good leaves a marked indentation. A humid, draft-free location with a
temperature of between 95 and 100 degrees is required for proofing, and at home a slightly damp, clean, non-
terry cloth towel or plastic wrap that has been sprayed with a pan spray can be laid on the product in order to
retain moisture and keep the crust from drying out. Many ovens have a proofing feature, so consult the
instructions before baking.
Punch Down — This term used in reference to bread dough describes the point at which a dough has doubled
in its size or when a marked dent is visible after two fingers are lightly pressed into the dough about half of an
inch. Punching down a dough can be achieved via touching the dough with the fingers, making a fist, and
pushing it down into the center of the dough before pulling the dough edges into the center and turning the
dough over. After doing this, cover the dough and let it rest or rise again before it is shaped into a loaf.
Sauté — To sauté is to cook or brown food in a small amount of hot fat or oil. This softens the food and
releases its flavors.
Sprinkle — To sprinkle is to scatter small particles of toppings or sugars over a surface like cake, bread,
frosting, and more.
Standard — Standards are recipes, methods, ingredients, measuring tools, and equipments that are used to
produce consistent results in a particular product in home baking. Standards are a great help to both
manufacturers and consumers.
Stir — To stir is to use a spoon to mix ingredients with a spoon using a figure-eight or circular motion.
Temperature — This refers to the intensity of heat occurring in a baked product, mixture, or oven. In the
United States, temperature is measured in degrees Fahrenheit, although the Celsius scale is used in much of
the rest of the world.
Texture — The appearance and feel of a cut part of a cake or bread.
Unleavened — This term describes baked goods that do not use a leavening agent like baking soda, cream of
tartar, baking powder, or yeast.
Whip/Beating — Whip/beating is the process of incorporating air into a food rapidly via a mixer, beater, or
whip in order to increase its volume.

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Zest — Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife, vegetable
peeler, or citrus so that it can be added to baked gods for a citrus flavor.

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