The History of Bak

ing
Baking Terms

RASCHIL M. BATTUNG, MSHM

Subject Teacher
Cagayan State University- Aparri
College of Hospitality Management
 The H
istory
o f B ak
ing
IN THE WORLD
Baking
It is a process by which food is subjected to dry heat in an enclosed device called an
oven
Baking probably started when man discovered wild edible grains that grew on his
hunting trail.
He later cultivate this grains in his own place and learned how to grind them
between stones, thereby producing a powdery grain called Flour which; when mix
with water, yielded dough.
In the seventeenth century, the leavening process was scientifically studied through a
microscope.
The yeast cells were identified to be responsible for the formation of air bubbles in
the dough causing it to rise.
The heat during baking further causes the rising action in the dough.

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  The Greeks in 600 B.C.
invented the hourglass,
a devised composed of
a bin or hopper where
grain was poured and
two stones moved
against each other and
ground the grain into
powder.
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 CON
T…

 Commercial bakers were already in operation as early

as the 1600s.
 Toward the middle of the nineteenth century,
facilities and baked products saw improvements
bigger and more efficient ovens were built
 Products like breads, cakes, pies, biscuits,
cookies, and crackers became commercially available.
The import and export of wheat encourage the growth
of the industry.
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IN THE PHILIPPINES
Wheat was cultivated in the
Philippines, particularly in
the provinces of Batangas,
Laguna, Cavite and Cagayan as
early as the seventeenth
century for the purpose of
making Eucharistic wafers
during Spanish era.
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BAKING TERMS
Alternately add – to add a little of the dry ingredients into the
batter first then a little of the liquid ingredients before beating
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 tray half-filled with water, then baked.

Bake Blind – to bake a crust without a filling. The crust is

weighted down with dry beans to prevent ballooning and to
keep it shape.

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Batter – a mixture of dry and liquid ingredients
with a pouring consistency.

Caramelize – to melt sugar with or without

water until it becomes golden brown in color
and develops a characteristics flavor

Cream – to mix fat and sugar until smooth at the

same time incorporating air into the mixture

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Cut in – to distribute fat in 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

ingredients like flour.

Drizzle – to sprinkle a surface with a liquid like

syrup
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Dust- to sprinkle a surface with flour or sugar
Eggwash – a combination of 1 eggyolk and 2
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.
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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.

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Greased and line – to brush a pan with fat or oil
before it is lined with wax paper or greasedproof
paper. This is done for easy removal of baked
cake.
Let rise- to allow the yeast dough to ferment
and double its volume.
Pipe out- to squeeze out a mixture from a pastry
bag.

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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 a fork to prevent
ballooning.
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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

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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 already baked;

when the top spring back. Cakes are done when
a toothpick is inserted at the center and comes
out clean.

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Scald- to heat almost to the boiling point

Sour milk- milk to which vinegar, lemon or

kalamansi

Thread-like- stage where sugar syrup when

dropped from a spoon spins a thread

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 END
…

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