IDENTIFY THE FOLLOWING

FLOUR
SHORTENING
SUGAR
LEAVENERS
LIQUIDS
EGGS
FLAVORINGS
SPICES
 BASIC BAKING- BREADS AND
PASTRIES

LESSON 1:
THE INGREDIENTS AND THEIR
FUNCTIONS
 FLOUR
• IS A POWDERY SUBSTANCE PRODUCED
BY FINELY GRINDING THROUGH A
PROCESS CALLED MILLING.
 KINDS OF FLOUR
• BREAD FLOUR- HAS THE HIGHEST
AMOUNT OF PROTEIN, THUS, HAS HIGH
GLUTEN CONTENT.
- IS CREAMY IN COLOR.
• CAKE FLOUR- SOMETIMES CALLED SOFT
FLOUR AS IT IS MILLED FROM SOFT
WHITE WHEAT.
• ALL – PURPOSE FLOUR- IS MADE A
COMBINATION OF BREAD AND CAKE
FLOUR.
 SHORTENING
• IS ANOTHER WORD FOR FAT USED IN
BAKING. THE TASTE OF THE BAKED
PRODUCT DEPENDS GREATLY ON THE
FLAVOR OF THE SHORTENING.
 KINDS OF SHORTENING
• VEGETABLE OIL
• BUTTER
• LARD
• MARGARINE
 SUGAR
• IS RESPONSIBLE FOR THE ATTRACTIVE
GOLDEN BROWN COLOR OF BAKED
PRODUCTS.
 KINDS OF SUGAR
• ULTRAFINE- SOMETIMES CALLED
“BAKER’S SPECIAL”.
• GRANULATED SUGAR- COMMONLY
FOUND ON THE TABLE AT HOME.
• POWDERED SUGAR- ALSO CALLED
CONFECTIONER’S SUGAR BECAUSE IT
IS USED FOR FROSTING AND ICING.
• BROWN SUGAR-
OFTEN CALLED
“SOFT SUGAR”
BECAUSE OF ITS
MOISTURE
CONTENT.
 EFFECTS OF SUGAR ON BAKING

• IT TENDERDIZES THE GLUTEN.

• IT MAKES BROWNER, CRISPER CRUST.
• IT HELPS BAKED PRODUCTS STY FRESH
LONGER BECAUSE IT RETAINS
MOISTURE.
 LEAVENERS
• OR LEAVENING AGENT IS A SUBSTANCE
USED IN BAKING TO MAKE PRODUCT
RISE SO IT BECOMES LIGHT AND
PROPORTION TO ITS SIZE.
 KINDS OF LEAVENING AGENTS

• AIR WORKS AS A
LEAVENER
BECAUSE IT
EXPANDS WHEN
HEATED.
• STEAM IS
CONSIDERED A
POWERFULL
LEAVENER. AN
EXAMPLE IS A
CREAM PUFF.
• CHEMICAL LEAVENING AGENTS
CERTAIN CHEMICALS REACT WITH
MOISTURE AND HEAT TO FORM CARBON
DIOXIDE SUACH AS FOLLOWING:
• BAKING SODA
• BAKING POWDER
• YEAST IS A SINGLE-
CELLED PLANT THAT
FEEDS ON STARCH
AND SUGAR.
TWO TYPES OF YEAST:
1. COMPRESSED YEAST-
IS ALSO CALLED CAKE
YEAST.
2. DRY YEAST- IS A
GRANULAR DARKER IN
COLOR THAN THE CAKE
YEAST.
 LIQUIDS
• WATER- GIVES
DIFFERENT
TEXTURE TO
BAKED ITENS
ESPECIALLY
BREADS AND
ROLLS.
• MILK- HAS
DIFINITE
FUNCTIONS IN
BAKING.
 EGGS
• THE MOST COMMON TYPE OF EGG IS
THE CHICKEN EGGS.
• EGGS PERFORM IMPORTANT
FUNCTIONS IN CAKES THAT OTHER
INGREDIENTS CANNOT DO.
 FLAVORINGS AND SPICES
• SALT

• CHOCOLATE AND
COCOA

• FRUIT FLAVORS