PRINCIPLES INVOLVED IN BAKING

CHAPTER 2
INTRODUCTION
The first and very important step in baking is the preparation.
After having read the recipe, you are now ready to check your
laboratory for the needed ingredients and your kitchen utensils.
This chapter will concentrate on the sanitation inside the
laboratory , abbreviation and symbols, various ingredients,
utensils and equipment. The role of each ingredient in a recipe
will be tackle and usage of each tool will be cited here, of
course, accurate measurements, and techniques are a must!
OBJECTIVES:
At the end of this chapter, the students
should be able to:
> Enumerate the baking tools and
equipment;
> Identify abbreviations and symbols
> Analyze the measuring aid use in baking;
and
>Apply sanitation and good kitchen habits.
BAKING TERMS
 BAKING TERMS

• Alternately add - to add a little of the dry ingredients into the batter first
then a little of the liquid ingredients before until smooth. Start and end with
the dry ingredients.
• Baine marie - baking using a hot water bath. A pan filled with batter is
placed on a try half-filled with water, then baked.
• Baked blind – to bake a crust without a filling. The crust is weighted down
with dry beans to prevent ballooning and to keep it shape.
• Batter – a mixture of dry and liquid ingredients with a pouring consistency.
• Caramelize – to melt sugar with or without water until it become golden
brown in a color and develops a characteristic flavor.
• Cream – to mix fat and sugar until smooth at the same time incorporating
air into the mixture.
• Cut in – to distribute fat in a flour particles until pea-sized crumbs are
obtained. They may be done using a pastry blender, the tines of a fork or
2 knives.
• Dredge – to coat the surface with a dry ingredient like flour.
• Drizzle – to sprinkle a surface with a liquid like syrup.
• Dust – to sprinkle a surface with a flour or sugar.
• Eggwash – a combination of 1 eggyolk and 12 tablespoons
milk used for brushing pastry and bread dough to have a
shiny, golden baked surface.
• Fold in – to mix delicately textured ingredients. Using a
spatula cut down through the mixture; go across the bottom of
the bowl and up over close to the surface while turning the
bowl frequently.
• 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 four.
• Grease and line – to brush a fan with fat or oil before it is
lined with wax paper or greaseproof paper. This is done for
easy removal of baked cake.
• Let rise – to follow the yeast dough to ferment and
double its volume
• Pipe out – to squeeze out a mixture from a pastry bag
• Pre-bake – to bake a crust without the filling or to half-
bake
• Preheat- to light the oven about 10 minutes in advance
to allow the oven temperature to reach a desired degree
of heat before the caked is baked.
• Prick- to bore a hole in a cake to test if it is already done
. It can also mean to makes holes on an unbaked pastry
using fork to prevent ballooning.
• Punch down – to deflate risen dough using the fist to
break down large air spaces
• Reroll- to roll again after the filling has been spread
• Roll- to shape a rectangle of dough or cake into a
cylinder.
• Roll-out- to flatten dough to a desired thickness dropped
from a spoon spins a thread.
• Tint- to add color
• Until done – meaning the cake is ready a the center
comes out clean; when the top spring’s b baked. Cakes
are done when he toothpick inserted cake when lightly
touched or when using rolling point.
• Scald- to heat almost to the boiling point.
• Sour milk- milk to which vinegar, lemon or kalamansi
juice has been added. For every cup of milk add 1
tablespoon of vinegar,lemon or kalamansi juice.
• Thread –like – stage where sugar syrup when dropped
from a spoon spins a thread.
ABBREVIATIONS AND SYMBOLS
ABBREVIATIONS AND SYMBOLS

C = Cup = Degrees
Centigrade
t, tsp = Teaspoon = Degrees
Fahrenheit
T, tbsp = Tablespoon g = Gram
APF = All Purpose Flour qt. = Quart
0z. = Ounce gal. = Gallon
Lb. = Pound hr. = Hour
L. = Liter min. = Minute
Cc = Cubic centimeter sec. = Second
M. = Kilo pt. = Pint
Kg. = Kilogram
MEASUREMENTS AND THEIR
EQUIVALENT
MEASUREMENTS AND THEIR EQUIVALENTS
In baking preparations, it is important to measure ingredients accurately
and correctly o achieve correct consistency and the right taste and appearance
of baked products.

1 tablespoon ( T or tbsp) = 3 teaspoon ( t or tsp )

2 tablespoons = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoons = 1/3 cup
¾ cups plus 2 tablespoon = 7/8 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
COMMON UNITS OF WEIGHT

1 pound (1lb) = 453.59 grams

1 ounce = 28.35 grams
1 kilogram = 2.21 grams
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
1 medium apple = 1 cup (slice)
14 oz.can condensed milk = 1 ¼ cups
14 oz. can evaporaed milk = 1 2/3 cups
1 lb brown sugar = 2 ¼ cups ( packed)
1 lb confectioner sugar = 3 ½ cups
1 lb granulated sugar = 2 ½ cups
1 lb nuts = 4 ½ cups
1 lb dried nuts = 2 cups
COMMON UNITS OF VOLUME

1 bushed (bu) = 4 pecks

1 peck (pk) = 8 quarts
1 gallon (gal) = 4 quarts
1 quart = 2 pints
4 teaspoon ( tsp) = 4. 9 milliliters (ml)
1 tablespoon (tbsp) = ½ fluid ounce
15 ounce raisins = 3 cups
1 pint whipping cream = 2 cups whipping cream
MEASUREMENTS AND EQUIVALENTS OF OTHER BAKING
INGREDIENTS

1 pound butter or shortening = 2 cups

1 square chocolate = 1 ounce
¼ cup cocoa plus 2 tsp shortening = 1 square chocolate
1 cup eggs = 5 medium eggs
1 quart = 8 medium eggs
1 cup egg yolks = 12-14 eggs
1 pound cheese = 4 cups shredded
cheese
8 ounce cream cheese, cottage cheese = 3 tbsp juice
GOOD KITCHEN AND LABORATORY
PRACTICES
 GOOD KITCHEN AND LABORATORY PRACTICES
Sanitation means keeping things clean. This means it is important to:
o Keep oneself clean
o Keep foods clean
o keep equipment clean
o Keep the laboratory clean
KEEP SANITATION HIGH
IN THE LABORATORY
A.Keeping Oneself Clean
* Always wash your hands with soap and water
before starting to work, after wiping spilled foods or
sweeping up or after sneezing, etc.
* Always wear clean fresh aprons and change them
whenever they get dirty.
* Keep fingernails short and clean.
* Make it a habit to start the day with bath or shower
and change into fresh clothes everyday.
* Comb or brush hair neatly in place.
* Do not wear costume jewelry, spangled hair net or
wrist watch in the laboratory.
* Wear a hairnet, cap or hat which covers the hair
and prevents it from falling.
B. How to Clean Ranges
* Wait until range is cool.
* Remove burned foods particles by scraping with a
blunt scraper.
* Wash range daily. Do not allow grease to collect on
range.
* Soak (cooled) top grids in water to which a detergent
has been added.
* Use a stiff bristle brush or blunt scraper to remove
cake-on materials.
 * Grates and burners from gas range should be boiled in a
detergent solution.
* Clogged burners from gas stove should be opened with a
stiff wire.
* Clean top plates from gas range (cooled) by scouring on
pot sink with an alkaline type of detergent.
* For electric ranges, remove grease films with the use of
alkaline detergent and warm water. Be sure water odes not
get into electrical elements.
* Rinse with clean water and dry clean cloth.
* Wipe surface made of iron with cloth treated with cooking
oil to prevent.
C. How to Clean the Switched Type Oven
* Wait until the oven is cool.
* The surface should be washed with warm water and
detergent aided by a bristle brush.
* Remove racks and shelves and wash them in the sink
scrubbing each thoroughly to remove dirt.
* Clean inside of the oven by scraping with a blunt knife
or wire brush any burnt food particle.
* Wipe off the heat control.
D. How to Clean the Refrigerator
* Once a week, defrost refrigerator. Remove from
electrical connections and take out all foods in the shelves.
* Throw away foods that are unusable. Most leftover
foods should be used up within 2 days unless the food has
been quick-frozen.
* Thoroughly wash outside and inside walls and shelves
with detergent and warm water solution.
* Rinse with clean water then wipe with a clean cloth to
dry. Do not use cleaning powders that will scratch the finish
of the refrigerator. Neither should ammonia and scouring
pads be used.
E. How to Clean the Mixing Machines
* Wash bowl and beater after each use.
* Dry beater and bowl with clean cloth before
storage.
* Clean beater shaft and body with warm water and
detergent. Dry thoroughly and store.
F. How to Wash Pots and Pans Properly
* Soak used pots and pans in water. Hot water will help
soften grease. Cold water helps soften adhering cereal
foods.
* Scrub with a clean fiber brush or use a wire brush to
remove burned food. Do not use steel wool. It breaks into
small particles and may cling to the pan.
* Half fill a basin with water and then scrub each
thoroughly with a bristle brush and water-detergent
solution. Scrub the inside and outside of the pan well.
* Rinse pans in clean water and then in hot water with a
temperature of about 110°F to 140°F to sanitize.
* Pans should dry almost instantly after rinsing with hot
water.
* Sore pans down in clean shelves or racks.
G. How to Wash Dishes Properly
* Prepare soiled dishes for washing. Separate glass,
flat wares, china and sliver.
* Pre-flush to remove soft foods. This removes the
bulk of food and grease that make cleaning difficult.
* Prepare a basin of water with detergent and scrub
dishes in it using a filter brush or sponge to remove
cake foods.
* Work from cleanest to dirtiest wares-glasses silver
dishes, etc. This will prevent messy washing solutions.
* Scrub thoroughly inside and outside and change
washing solution if needed for a thoroughly scrubbed
wave.
* Rinse well in water, then sanitize with hot water
(110°F to 140°F ).
H. How to Keep Foods in the Refrigerator
* Pack food loosely to allow air to circulate.
* Store in shallow pans to cool interior as well as exterior of
foods evenly.
* Cover foods to protect from drippings, odor or form drying out.
* Throw away food that is not going to be used. This prevents
overcrowding and increase air circulation in the refrigerator.
* Wash refrigerator frequently to keep it clean and prevent dirt
and bacteria from accumulating.
* Defrost before a ¼ inch of frost accumulates. Frost reduces
cooling process.
* Open refrigerator door only when necessary. Open doors let
warm in air which raises the temperature and causes frost.
* Keep a daily check on temperature to know that it is correct.
I. Keeping the Equipment Clean
* Wash pots and pans immediately after use. If
equipment is cleaned immediately, it will take less
time and the job is easier.
* Do not wipe equipment with dirty rags. Airs dry
them whenever possible. Remember, equipment dries
quickly when rinsed with hot water.
* Do not allow clean equipment to come in contact
with your dress or clothing.
* Store utensils dry, clean and in good condition.
 * Keep implements such as spatulas, beaters and whips
clean and off the floor.
* Set pans and covers upside down when storing them.
* Keep rolls of wrapping paper and packaging materials
of the floor.
* Handle bowls, glassware’s and cups properly. Do not
touch the rims of glasses and cups and the inside of bowls,
plates and saucers.
* Keep your hands off the tines of forks, blades of
knives, the bowls and spoons.
J. Keeping the Food Clean
* Do not handle foods and ingredients when hands are cut or
infected.
* Do not work around products or any ingredients when ill.
* Do not sneeze or cough on products or any ingredient and
equipment.
* Keep perishable foods and food supplies either very cold or
very hot.
* Refrigerate foods properly. Properly refrigerated are cleaner
and safer.
* Do not return materials that have dropped to the floor or which
touch an unclean surface.
* Keep hand contact of ingredients to the minimum.
* Open cartons on three sides with a box knife; leaving one side
to serve as a hinge over to protect partial content of the box.
 * Do not store food supplies and equipment under possible
points of contamination.
* Check pans and ingredients for any foreign materials during
processing.
* Fresh produce should always be washed before use.
* Keep all ingredients bins covered except when transferring
ingredients.
* Keep partially used bags of ingredients folded about.
* Use only easily cleanable containers for ingredients.
* Brush bags and wipe off dust from cans before opening.
* Do not dump fresh vegetables on top of old ones. Use
ingredients in proper rotation.
* Keep all clean ingredient containers off the floor, covered and
upside down.
* Clean ingredient containers whenever they get empty or at
least once in every three weeks.
K. Keeping the Laboratory Clean
* Do not chew, eat, smoke or expectorate in the laboratory.
* Do not comb hair or make yourself up in the laboratory.
* Always return tools and implements to their proper places.
* Keep cabinet doors closed to prevent accidents and
rodents from entering the cabinet.
* Keep on hand a regular size notebook for notes and
diagrams.
* Keep personal belongings out of the working area.
* Do not lean or sit on equipment and work tables.
* Keep the dishwashing and storage areas clean.
* After dishes, pans, etc., are washed, scrub sides of the
sink, the drain boards and tables with water to which a
detergent and sanitizer has been added.
 * Do not stand dish racks on the floor.
* Floors should be swept after each laboratory session.
Keep foods, papers and clutter off the floor.
* Mop floors once a day.
* Provide waste container in convenient places.
* Leave the room clean for the next user. Storage
facilities for cleaning tools may be racks, cabinets or
shelves. They must be place strategically in the laboratory
so that the necessary cleaning tools for one area are
readily available. It is preferable that the cleaning tools and
racks for the students be different from those of the
janitors, so they are easily available and can be neatly
placed when not in use.
INGREDIENTS IN BAKING
INGREDIENTS IN BAKING

1. Definition of Baking
* Baking is cooking by indirect heat, usually by using an
oven.

2. Main Ingredient of Baked Product

* The main ingredient of baked goods is flour which is
usually milled from wheat. It contains the proteins gliadin
and glutenin, which when combined with liquid, forms
gluten. When expanded and heated, gluten gives structure
to the baked product. This may be best remembered by
the following:
GLIADIN & GLUTENIN + LIQUID = BASIC GLUTEN + HEAT = STRUCTURE OF BAKED
PRODUCT
3. Kinds of Wheat Flour available in the Market
We can buy three kinds of flour:
• Bread flour. We use this especially in breads, and
other yeast-raised products because of its high
gluten strength.
• All purpose flour. This is used for general cooking,
also in cakes and breads and it has medium gluten
strength.
• Cake flour. We use this in light bakery products like
cakes, cookies and some pastries because of its low
gluten strength.
4. How do we make our bakery products “rise” or what
ingredients give good volume?
* Well-raised cakes and breads give that “full volume”
appeal, thus convincing the consumer of a worthwhile
purchase. This “rising” effects is due to leaveners.
Leaveners may be classified into:
• Natural leavener or air. This is incorporated during
creaming or mixing and is expanded when the product
is heated in the oven. In Angel Food Cake, air
incorporated in to the egg whites while whipping.
• Chemical Leavener. Carbon dioxide gas is the
produced from the chemical reaction that occurs when
mixing baking soda, baking powder or cream of tartar
with the other ingredients. They are usually used in
cake and cookies.
• Biological leavener or yeast. After reacting with
sugar, yeast produces carbon dioxide, a leavening gas.
Yeast is use to raise bread, rolls and other good
requiring a lot of dough handling.
5. Other ingredients needed in baking
* The proper combination of the following ingredients
with flour will produce the kinds of bakery goods you need.
a. Water or liquid such as fruits juices. Proper amount of
water will help prolong the storage life of a baked
product.
b. Milk. Milk is available or in dried powder form. It
improves the Intrutional value, flavor and eating quality,
gives a golden color, and improves grain and texture of
baked products.
c. Sweetener. Examples of sweeteners used in baking are
granulated sugar, brown sugar, molasses, honey and
confectioner's sugar. Sweetener are important because they
improve nutrition, flavor and aroma, give a richer crush, and
increase the tenderness and loaf volume of finished product.

d. hortening. This increases the tenderness of the product.

When shortening is added to four, the gluten formation "cut" or
shortened. The result is a more tender product. Some
shortening used in baking are: butter, margarine, vegetable
shortening, vegetable oil and lard.

e. Eggs. Eggs are available to bakers in different form: fresh,

unopened eggs, frozen eggs products.
f. Additives. These are other ingredients used in baking in
very small quantities but whose effects on the quality of the
product are important.
• Salt. This balances the taste and improves the general
quality of the product.
• Flavoring agents. These are natural or synthetic
(artificial) substance that enhance or improve the flavor
or aroma of food. Examples of natural flavoring agents
are nutmeg, cloves, cinnamon; and artificial flavoring
agent like vanilla flavor and lemon flavor.
• Coloring agents. Natural or synthetic colors improve or
modify the color of bakery products. These are most
commonly used in icings and ornament for cakes.
• Food additives. These are chemical substances that
prevent the development of certain off-flavors in food,
and improve the quality of he product. Examples are
antioxidants (BHA, BHT) which are used to delay
rancidity of baked products with high shortening contents;
mold inhibitors (calcium propionate, potassium sorbate)
which are used to inhibit or arrest the growth of molds,
thus prolonging he shelf life of he product; and dough
improvers which are used to strengthen the dough and
improve the dough’s general performance.
• Spices and Herbs. These are natural or synthetic
(artificial) substance hat enhance or improve the flavor or
aroma of food. Examples of natural flavoring agents are
nutmeg, cloves, cinnamon, and artificial flavoring agent
like vanilla flavor and lemon flavor.
UTENSILS IN BAKING
UTENSILS USES IN BAKING

Utensils and Equipment Needed in Baking

There different kind of utensils and

equipment used in baking. Utensils are classified
according to their uses as follow:

· Basic utensils
· Convenience utensils; and
· Specialized utensils
1. BASIC UTENSILS

a. Graduated measuring cup – these are usually

made of glass or plastic and are used for measuring
liquids
b. Individual measuring cups- these are usually
made of aluminum, stainless steel or plastic and
are used for measuring accurately the fractional
part of a cup ( ¼, 1/3, ½,2/3 cup )
c. Measuring spoons- these come in sets of 1/8, ¼,
1/3, ½ and 1 teaspoon and 1 tablespoon; and are
used for measuring small amount if ingredients.
d. Mixing bowls- these are available in sets if three or
more pieces and are usually made of glass, plastic,
stainless or aluminum. They are used for holding and
mixing ingredients.
e. Sifter – this is usually made of wire mesh or fine
plastic screen that sieves dry ingredient. Flour is
usually sifted first before measuring to
incorporate air into it.
f. Wooden mixing spoons – choose spoons that
are most convenient for you to use. These come
in different sizes to suit your method of mixing.
g. Scraper- a rubber or plastic scraper is used to
removed sticky ingredients from cup and sides of
bowls, and push batter into baking pans.
h. Rolling pin- this a piece of cylindrical wood with or
without handles and is use for rolling or flattening
dough for breads or roll.
i. Spoon, fork and knife- these utensils are very useful for
many purposed during the baking process
j. Baking pans- these are used to contain the batter or
dough while baking these may be made of metal or
glass. If pans are made of glass, reduce oven
temperature by 20 degree celcius . Proper size and
shape of pans should be use as this affect the quality
of the baked product.
2. Convenience Utensils

a. Cutting tools- these include a) different sizes of

knives b) spatulas c) kitchen scissors d) pastry
blenders, e) cookie cutters and f) pastry wheels.
These are little bakery gadgets that made baking
easier and more fun for us.
b. Pastry cloth and rolling pin cover. A course linen towel
can serve as a pastry cloth. The dough is place on the
cloth for easier rolling. The rolling pin may also be
covered with a linen cloth to prevent sticking of the dough
while being rolled. This also helps in avoiding the use of
too much flour on the dough which toughens it.
c. Cooling racks- these are important for cooling
baked products to prevent “ wetting” or “ steaming” of
the bottom crust.
d. Pastry brush- this is used for applying melted
shortening egg or milk wash to dough and is also
used for greasing baking pans.
e. Mixers- these may be electric mixers or rotary egg
beaters. This will shorten the preparation time for
baking products, especially icings. Mixers have
several attachment such as paddles, whips and
hooks, each of which have specific uses depending
on the kind of bakery products being prepared.
f. Weighing scale- this is very useful in baking when
large amount of ingredients are to be measured.
g. Cake tester – this is long slender, piece of metal or
wood used to test if the cake being bake is already
done.
h. Timer – this comes very handy it reminds
you to check on the mixing or baking time.
3. pecialized Utensils

a. Oven thermometer- an oven thermometer is an

instrument that give the temperature inside the oven.
Specific temperature is indicated in given recipe.
b. Wire whip- this is cluster if stiff wires
used to whip egg white and cream.
c. Lazy susan- this a disk used for decorating cakes.
The cake is placed on the disk which can be turned
around while the cake is being decorated.
d. Cake decorator set- this consist of the tube and
the different tips, and is used for decorating cakes
with icing.
e. designed pans for an attractive effect. The different
kinds of pans include:
· Tube center pan- this is deeper than a round pan
with a hollow center.
· Ring mold- this is lower than the tube pan but may
have pattern of design on the sides and bottom.
· Tart molds and cutters- molds come in round, square,
oblong or diamond shapes, with corresponding cutter.
· Round cake pan- used for making layer cakes (8 or 9
inches across 1/2)
· Square cake pan- used for making a square layer of
cake ( 8 or 9 “across ,1 ½ “ deep )
· Oblong pan – 9x11” and 2 to 1 ½ “ deep will accommodate the
amount of cake batter usually baked in 2 layers.
· Loaf pan- used for baking loaf bread or loaf cake cake – nuts
bread, pound cake, or fruit cake
· Muffin pan- with large, medium or small cups for baking
cupcakes, muffins, tarts or pastry cups. ( 2” across)
· Cookies sheet or baking sheet- has only one side to allow even
browning when baking biscuits or cookies. 1” or 2 “ smaller than
oven so the heat can circulate and permit even baking.
· Jelly roll pan – used for baking jelly roll or a very thin sheet
cake
· Pie pan- made of glass, enamel or dark metal gives the best
results for golden brown pastry. (8” to 9” across and 1 ½ “deep)
f. Double boiler. These are two pieces of sauce pans that are
positioned one on the top of the other with the bottom pan filled
halfway with water and the second pan, which contains the
ingredients to be cooked, place over the bottom pan. This is used
in cooking ingredients that require indirect heat, like cream filling,
or when heating milk.
g. Griddle. This is plan pan usually used for cooking
pan cakes and other products that need dry heat.
h. Waffle maker. This is used in baking waffles to give
them that unique, shape, crisp crust, and tender, moist
inside.
4. Important Equipment in Baking
The most important equipment in
baking is the oven. It is an enclosed structure
heated by electricity, gas, charcoal, wood
shavings (kusot) or rice bran.
TECHNIQUES IN BAKING
TECHNIQUES IN BAKING
After learning the different ingredients and
utensils in baking you can now familiarize yourself
with the different techniques in baking. These
techniques or method have their specific purposes,
so it is wise that you follow what the recipe requires.
On the following pages are the illustrations showing
the techniques and explanation on how to do them .
1. Preparation of baking Ingredients

a. Measuring dry ingredients – fill the measuring

spoon or cup with ingredients to heaping full, the
level with edge of knife or spatula
b. Measuring liquid ingredients. For smaller amounts,
individual measuring cups. To use a graduated cup,
poured liquid to desired measurement, reading the
corresponding figure at the eye level.
c. Sifting. Pass dry ingredients through a sieve with
your hand to facilitate sifting.
d. Separating eggs. Crack with the eggs handle of
the spoon or the side of the bowl. Pass the egg yolk
from one half of the shell to the other, allowing the
egg white to drop into the bowl. Place the egg yolk
in a separate container.
e. Creaming- rub one or more ingredients together
against the sides of a bowl with a wooden spoon or
mixer to make a soft, fluffy mixture. Creaming
generally applies when mixing shortening and eggs
F. Beating- a fork, wire whip, wooden spoon or mixer
can be used to make a mixture smooth, or to
introduce air by a brisk, regular motion that lifts the
mixture over and over .
g. Cutting in – Cut shortening into cubes and put
them into the bowl with the flour using a pastry
blender. If the pastry blender is not available, use
two knives as substitute, making rapid criss-cross
motion into the shortening will be cut about the
size of peas, coated with flour
h. whites and flour, using a wooden spoon or mixer,
or by hand.
i. Kneading. Work and press the dough with a palms
and heels of the hands. This involves the gluten and
makes the dough smooth and elastic.
j. Whipping. Introduce air into eggs or cream to
make them thick and fluffy by using a wire whip or
mixer.
k. Cutting and folding – combine ingredients by using
two motions: cutting vertically through the mixture
and turning over by sliding the wooden spoon or
rubber scraper across the bottom of the bowl with
each turn, e.g combining cake better with whipped
egg whites
l. Blending or combining – Mix the roughly two or
more ingredients, e.g blending eggs with the
creamed butter and sugar.
m. Dissolving- this means combining a dry and a
ingredients, such as in dissolving ¼ cup of sugar
and ½ cup of water.
n. Caramelizing. Slowly heat sugar until it
becomes brown in color. The darker color, the
stronger the flavor.
2. Preparation of baking Pans

a. Greasing pans. With a pastry bush, apply a layer of

shortening or oil at the inner sides of the bottom of the
pan.
b. Sprinkling pans with four. Put about 1 tbsp flour
into the greased pan. Lift the tin and swril the flour
around until the inside of the pan is well-coated. Tip of
excess flour.
c. Lining loaf and rectangular pans- lay a piece of
grease proof paper large enough to cover the base
and side of the pan. Brush the bottom and sides of the
pan with shortening and then press the paper on the
sides and the bottom, neatly overlapping the flaps
d. Lining Circular pans – place the pan on a piece of
grease- proof paper. Press the pan firmly on the paper
with one hand and draw its outline with your free hand.
Remove the pan and cut the paper just inside the
outline to produce a shape that is slightly smaller than
the pan. Press the shaped
8 BAKING TECHNIQUES
EXPLANATION

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