BASICS OF

BAKING
Jessica p. angeleo 2012
Review on the basics of baking
 COMMONABBREVIATIONSUSEDINBAKINGRECIPES

g _______________________
 t/tsp _______________________
 T/tbsp _______________________
c _______________________
 kg _______________________
 lb _______________________
 gal _______________________
 qt _______________________
 pt _______________________
 oz _______________________
 ml _______________________
 CONVERSION OF
MEASUREMENTS

3 t = _______ T
16 T = _______ c
16 c = _______gal
1 t = _______g
1 oz = _______ T = 28 g
8 oz = _______c = _____ ml
2 c = _______ pt
4 c = _______ qt = _____ lb
g grams
 t/tsp teaspoon
 T/tbsp tablespoon
c cup
 kg kilogram
 lb pound
 gal gallon
 qt quart
 pt pint
 oz ounce
 ml milliliter
3 t = 1T
16 T = 1c
16 c = 1 gal
1 t = 5.7 g
1 oz = 2T = 28 g
8 oz = 1c = 250 ml
2 c = 1 pt
4 c = 1 qt = 1 lb
 EGG MATHEMATICS

5 pcs whole eggs (L) = 1c

12 pcs egg yolk = 1c
8 pcs eggwhites = 1c
 Measurements of Ingredients
Dry ingredients
are sifted before
measuring except
for brown sugar
and those that are
measured in small
quantities (T/t)
Measurement of Ingredients (continued)
Dry ingredients
are measured by
placing the
measuring cup on a
flat surface,
spooned onto the
required measuring
cup then levelled
off
Measurement of Ingredients (continued)
Liquid ingredients are poured
into spouted glass measuring
cup placed on a flat surface.
Measurement is read at eye
level and based on the lower
meniscus.
Measurement of Ingredients (continued)
Small quantities are measured by
dipping the measuring spoon into
the ingredient and levelled off
with spatula.
 Measuring of Ingredients (continued)
Shortening, margarine and
brown sugar are measured by
pressing down firmly into the cup
to make sure that there are no air
spaces.
Measurement of Ingredients (continued)
Fat in bar form is
approximately
equal to 1 c. To
measure the fat,
just divide the fat
according to recipe
requirement
 Flour Mixtures
1. Batter - flour mixtures that can be
poured.

a. Pour batter – pours in a steady

stream
b. Drop batter – breaks into drops
when poured
 Flour Mixtures (continued)
2. Dough – flour mixture that can
be handled/molded

a. Soft dough – sticky to touch

b. Stiff dough – firm to touch
BASIC METHODS OF MIXING
BATTERS AND DOUGHS
 One Bowl Method
In a bowl,
combine all the
ingredients
together.

Mix until smooth.

 Muffin Method
In a bowl, sift
together all the dry
ingredients.

In another bowl,

beat together all the
liquid ingredients
together.
Make a well at the
center of the dry
ingredients.

Gradually add the

liquid ingredients
into the dry
ingredients.
Mix thoroughly

Add-in the extenders,

if any.
Raisins
Oatmeal
Carrots
Crushed pineapple
Conventional/ Creaming Method
Cream butter and
sugar gradually.

Beat in eggs.
In a bowl, combine all the dry
ingredients together.

In another bowl, mix all the liquid

ingredients together
Alternately add the dry ingredients
and the liquid ingredients into the
creamed mixture.

Mix thoroughly.
Basic Ingredients and Their Roles
1. Flour
Provides the
structural
framework of
baked goods
Contributes to
the color, texture
and flavor
Basic Ingredients and Their Roles
(Continued)
2. Liquid
Hydrates the flour
for gluten formation
Dissolves water
soluble substances;
making them more
reactive and better
dispersed
Promotes yeast growth
Swell starch granules
Provide leavening
action in the form of
steam
If milk is used, it
increases the
nutritional and eating
qualities of the product
Basic Ingredients and Their Roles
(continued)
3. Leavening agents
Incorporates or
forms gas in the
mixure that during
preparation and
subsequent heating
the product rises,
increase in volume
and becomes light
and porous
There are three
commercial
leavening agents:
baking powder,
baking soda, yeast
There are three
leaveners: air,
carbon dioxide and
steam
Mechanical leavening
CREAMING: the process of
beating sugar crytals and
solid fat together in a
mixture
This integrates tiny air
bubbles into the mixture.
Creamed mixtures are
usually further leavened by a
chemical leavener.
CREAMING
Basic Ingredients and Their Roles
(continued)
4. Fat
Contributes
tenderness
Contributes
richness and flavor
Keeps the product
moist
Basic Ingredients and Their Roles
(continued)
5. Sugar
 Sweetener
 Imparts tenderness
 Browning effects
 Improves volume
and texture
Basic Ingredients and Their Roles
(continued)
6. Eggs
 Adds nutritive
value
 Emulsifying agent
 Contributes steam
formation
 Improves texture
and flavor
Basic Ingredients and Their Roles
(continued)
7. Salt and Other
Flavoring Agent
 Enhances flavor of
flour mixture
 Regulates yeast
growth
 Prevents growth of
undesirable
microorganism
G O O
D
DAY!!!