Chapter II: INTRODUCTION TO BAKING

BAKING is the process of cooking food by indirect heat or dry heat in a confined space usually in
an oven using gas, electricity, charcoal, wood at a temperature from 250˚F to 400˚F. It is considered the
best method of cooking to retain the nutrition value of food.

HISTORY OF BAKING
Stone Age
• Swiss Lake Dwellers, more than 8,000 years ago, learned to mix flour and water which they
cooked on heated stones.
• The Babylonians, Chileans, Assyrians, and Egyptians had used the same procedure of breaking
bread.
• Royal Egyptian household discovered accidentally that the dough when set aside flowed and
expanded. Since then, bread was baked in this manner in 17th century

Baking in Greece
• Slaves started public bakeries somewhere in Greece 300-200 BC and was took over by Romans.
• It was said that the quality of baked product then was comparable to the quality of baked
products today.

Baking in America
• In 1604, baking was brought to America by the Jamestown colonists. The industry flourished
with the country in the last half of the 19th century. Construction of ovens and mixing troughs
was much improved. A variety of baked products came out. Other baked products such as cakes
and pies, biscuits, crackers, and cookies were introduced. Wheat and baked products were
shipped and introduced to the East.

Baking in the Philippines

• American occupation brought in flour. In 1958, the first Philippine flour mill became operational.
Wheat, instead of flour was brought to the country. For several years, the Philippines depended
upon the U. S. for wheat supply.
• In 1962, the U. S. Wheat Associates, Inc. came to the Philippines not only to market wheat but
also to improve the baking industry. From 1976 to 1985, eight flour mills were established in
different parts of the country. Since then, the industry has provided a means of livelihood for
many Filipinos. •
• Schools have included the offering of baking courses in the curriculum.

FACTORS THAT CONTRIBUTE TO SUCCESSFUL BAKING

1. Have a genuine desire for baking.
2. Understand the properties and characteristics of your ingredients.
3. Know the correct methods/ techniques in mixing batters and dough according to the desired
products.
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4. Use good quality ingredients.
5. Use standardized recipes - means the recipes have been tried and tested as to method of mixing
proportion of ingredients used and the expected quality of the bake products; Following correct baking
procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the right size and kind of pans.
8. Follow the correct temperature and baking time.

Common Malpractice in Baking

1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to follow the correct temperature and baking time

LABORATORY SAFETY GUIDELINES

1. Hand Sanitation is Essential.
- Wash hands with water and soap.
- Scrub hands, wrist and fingernails for at least 20 seconds.
- Rinse with water.
- Towel dry your hands.
2. Avoid bare hand contact with foods.
3. Avoid wearing loose clothing.
4. Remove bulky clothing.
5. Remove jewelries from hands and arms.
6. Keep nails clean and short.
7. Wear closed-toed shoes in the food/ kitchen lab.
8. Always wear an apron when baking.
9. Tie hair back during laboratory activities.
10. Immediately close cabinet doors and drawers.
11. Use equipment for its intended use.
12. Always cut slowly and with care.
13. Pay attention to the labels.
14. Clean, rinse and sanitize all counters and the sink to reduce the risk of food-borne illness.
15. Use a dry oven mitt to move hot/ lift hot items.
16. Clean up all spills immediately to prevent slipping or injury.

TO PREVENT ACCIDENTS:
- Stay in your assigned work area.
- Wandering in the classroom could result in crowded kitchen.
- The more students in a work area, the greater the risk of injuries such as burns and cuts.

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Workers in the laboratory area

Workers should observe as follows:

1. Remove jewelry before starting to work

2. Hands should be clean and nails cut short.
3. Use appropriate work outfit
4. Keep sick persons out

Facilities
1. Sanitize laboratory equipment, tools and utensils thoroughly before use
2. Store all ingredients properly. Dry and wet ingredients should be stored in appropriate
containers
3. Observe safety precautions

Cooking outfit
1. Hair covering/ hair net
2. Apron
3. Face mask
4. Plastic gloves
5. Hand towel
6. Dish towel
7. Pot holder

BAKING TERMS
❖ Bake - To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes
before baking.
❖ Baking blind - This is the process of partially or fully baking a pastry case in the oven without the
filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with
ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a no-
cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp
finish.
❖ Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
❖ Beat - To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This
may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food
processor.
❖ Caramelize - To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive
flavor.
❖ Combine - To stir together two or more ingredients until mixed.

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 ❖ Cream - To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until
the mixture is smooth and fluffy.
❖ Crimp - To seal the edges of two layers of dough with the tines of a fork or your fingertips.
❖ Cut in - To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two
knives in a scissors motion.
❖ Dough - A soft, thick mixture of flour, liquids, fat, and other ingredients. Stiffened
❖ Drizzle - To drip a glaze or icing over food from the tines of a fork or the end of a spoon.
❖ Dust - To sprinkle lightly with sugar, flour, or cocoa.
❖ Fold in - To gently combine a heavier mixture with a more delicate substance, such as beaten
egg whites or whipped cream, without causing a loss of air.
❖ Glaze - To coat with a liquid, thin icing, or jelly before or after the food is cooked.
❖ Grate - To shred with a handheld grater or food processor.
❖ Grease - To rub fat on the surface of a pan or dish to prevent sticking.
❖ Icing - There are a number of different ways to ice a cake. Icing is a term used both for the action
of covering a cake and for the covering itself. Icing is sometimes called frosting, particularly in
American recipes.
Popular icings include:
• Glacé icing (icing sugar and water)
• Buttercream (icing sugar and softened butter)
• Cream cheese icing or frosting (icing sugar, cream cheese and butter)
• Fondant icing (a malleable icing made from ingredients including icing sugar, water and
glucose that can be rolled out. It's generally easier to buy this type of icing, also known as
ready-to-roll icing or regal ice)
• Royal icing (a glossy, runny icing that sets hard, made from icing sugar and egg whites)
❖ Knead - To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
❖ Lukewarm - A temperature of about 105°F, which feels neither hot nor cold.
❖ Mix - To stir together two or more ingredients until they are thoroughly combined.
❖ Partially set - To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg
whites.
❖ Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also
refers to the skin or outer covering of a fruit or vegetable.
❖ Pre-heat oven - PREHEATING your oven and allowing it time to reach the correct temperature
before you put anything in it is possibly the single most important thing you can do when you
are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end
result may be a heavy, undercooked mess – obviously a great reason to turn on your oven as
early as possible.
❖ Proof - To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set
it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
❖ Refrigerate - To chill in the refrigerator until a mixture is cool or until dough is firm.
❖ Rind - The skin or outer coating of such foods as citrus fruit or cheese.
❖ Rolling boil - To cook a mixture until the surface billows rather than bubbles.

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 ❖ Sifting - This is the method of passing flour, cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will suggest you sift these ingredients for best results.
❖ Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy
blending, but not melted.
❖ Soft peaks - Egg whites or whipping cream beaten to the stage where the mixture forms soft,
rounded peaks when the beaters are removed.
❖ Steam - To cook food on a rack or in a wire basket over boiling water.
❖ Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks
when the beaters are removed.
❖ Stir - To combine ingredients with a spoon or whisk using a circular motion.
❖ Toss - To mix lightly with a lifting motion, using two forks or spoons.
❖ Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in
order to lighten and increase the volume of the mixture.
❖ Zest - The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred
to as “grated peel” in recipes. To create zest, choose the diagonal-hole side of a box grater (it
will zest more cleanly than if you use the nail-hole side) and rub lightly to avoid getting the
white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife
to cut away the peel.

BAKING TOOLS AND EQUIPMENT

NAME DESCRIPTION PICTURE

Transparent Glass or plastic cup With a headspace above,

graduated into 1, ¾, 2/3, ½, 1/3,
and ¼ used for measuring liquid
ingredients.

Individual Measuring Cups or Usually made of stainless or

Dry Measuring Cups plastic (in 1, ¼, ½, ¾, 2 cups)
used for measuring dry
ingredients.

Measuring Spoon A tablespoon, teaspoon, one-

half teaspoon, and one-fourth
teaspoon are used for
measuring small quantities of
ingredients.

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Weighing Scale Used for weighing small
amounts of ingredients.

Mixing Bowl Used for general mixing. They

should be large enough to allow
for easy mixing and for rising in
case of yeast bread.

Wooden Spoon/ Mixing Spoon Used to cream together butter

and sugar and for mixing batter
or dough.

Rubber Scraper Used to remove sticky

ingredients from measuring
cups and down the sided of the
mixing bowl. It is also used to
turn batter in baking pans.

Flour Sifter Used to remove foreign objects

of the flour, also used to
incorporate air into the flour
and ensure accurate
measurement.

Rolling Pin Used to flatten dough for bread,

biscuits and pastries. The
handle of the rolling pin should
be comfortable to grasp and
should turn freely with plenty of
room for fingers.

Paring Knife Used for removing the skin of

fruits and vegetables.

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Kitchen Knife/ Chef’s Knife Used for chopping large
quantities of nuts, fruits, or
vegetables.

Straight Spatula/Palette Knife Used to removed muffins/

dough from pans. Spread
sandwich fillings, put icing on
cakes and turn cookies.

Offset Spatula A broad- bladed implement

bent to keep the hand off hot
surfaces. It is used for turning
and lifting eggs, pan cakes and
meats on griddles, grills, sheet
pans like and also used to
scrape and clean griddles.

Kitchen Shear/Scissor Needed in cutting sticky or juicy

foods. The scissors are dipped in
hot water occasionally to
prevent the blades from sticking
together. Also used for cutting
fancy coffee cakes and rolls.

Bench Scraper/Dough Cutter Broad, rectangular stiff piece of

metal or plastic used to cut
pieces of dough and to scrape
workbenches.

Grater/Shredder Needed to prepare such

ingredients as cheese, fruit
peels and fresh coconuts

Biscuit or Cookie Cutter Used to form biscuits and

cookies into various shapes.

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Pastry Blender Used to cut shortening in flour
when baking bread, biscuits and
scones.

Pastry Wheel Used to cut strips of dough. The

use of this utensil prevents
dough from being “dragged
along” the blade of a knife
when one is used.

Wire Whip/ Whisk A device with loops of stainless

steel wire fastened to a handle.

Pastry Bag and Tips A funnel-like or cone shape

cloth or plastic bag with an
open end that can be fitted with
metal or plastic tips of varying
sizes and designs used for
shaping ,piping or decorating
with materials such as cake
icing, whipped cream duchesse
potatoes and soft dough.

Pastry Brush Used for greasing baking pans

and tops of pastry products.

Fork Used to toss the flour mixture in

pastries.

Hand Mixer and Stand Mixer Used for beating eggs and
cream in a fast and efficient
manner.

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Cake Rack/ Cooling Rack Used for cooling cakes and
other baked products without
“steaming” the bottom crust.

Baking Sheet/ Cookie or Flat Used to bake cookies, biscuit

Sheet and breads on.

Sauce Pan Used in cooking meat and

vegetables as well as fillings for
pies, bread and other baked
products.

Zester A small fine toothed metal

grater often mounted on a
wooden or plastic handle to
remove the zest or colored
portions of citrus peels in thin
strips.

Double Boiler Used for scalding milk and

cooking the filling for cakes so
that these do not get burned.

Tong Used for gripping and lifting

foods, of which they are many
forms adapted to their specific
use.

Bread Knife Used to cut bread and other

baked products.

Paper Cups Are paper or foil cups that are

used to line muffin or cupcake
pans. It holds the batter for
easy release of baked cakes
from pans.

Mortar and Pestle Used for grinding spice and

seeds.

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Oven Mitt/ Hot Pads Insulated fabric gloves used to
protect hands when handling
hot items.

Muffin Pan Give muffin their round cupcake

shape and uniform size. It is also
used for baking coffee cakes,
clover leaf rolls and puffs.

Cake Pans Used for baking cakes. They

come in different sizes and
shapes- round, square,
rectangular, loaf shape, heart
shape and tube.

Tube-center Pan
Deeper than a round pan and
with hollow center, it is
removable which is used to
bake chiffon type cakes.

Jelly roll Pan A shallow rectangular pan used

for baking rolls.

Bundt Pan Round pan with scalloped sides

used for baking elegant and
special cakes.

Loaf Pan An oblong or rectangular pan

used to hold bread dough in
baking.

Custard Cups Made of porcelain or glass used

for baking individual custard.

OVEN- Are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.

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Deck Oven
The items to be baked either
on sheet pans or in the case
of some bread freestanding
are placed directly on the
bottom, or deck of oven. This
is also called STACK OVEN
because several may be
stacked on top of one
another.

Rack Oven It is a large oven into which

entire racks full of sheet pans
can be wheeled for baking.

Mechanical Oven
The food is in motion while it
bakes. It’s a most common
types are a revolving oven, in
which its mechanism is like
that of a Ferris wheel. The
mechanical action eliminates
the problem of hot spots or
uneven baking because the
mechanism rotates
throughout the oven.

Dutch Oven A thick-walled (usually cast iron)

cooking pot with a light –fitting
lid. It have been used as cooking
vessels for hundreds of years.
They are called “casserole
dishes” in English speaking
countries other than the USA.

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Convection Oven
Contains fans that circulate the
air and distribute the heat
rapidly throughout the interior.
Strong forced air can distort the
shape of the products made
with batter and soft dough.

OVEN
Ovens- are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.

Things to consider about ovens:

1. Look for a size suitable for your kitchen. Measure available space. It should have at least 10
centimeters allowance from all sides. The bigger the oven the bigger the allowance.
2. Your kitchen should be well ventilated to remove excess hot air.
3. For big ovens, an exhausted fan is required.
4. Gas fired or electric ovens are both suitable for baking.
5. Preheating takes 20 to 40, depending the size of the oven. When desired temperature is
achieved, that is the time to put your cake, and must maintain that temperature throughout
the baking process.
6. For proper baking all ovens should have THERMOSTAT CONTROL. It is a device that controls
the temperature inside the oven. It automatically turns off when desired temperature is
achieved. And automatically turns on when it falls below desired the temperature.
7. Even though there is a thermometer dial outside the oven, an extra OVEN THERMOMETER will
show the exact heat in degrees (Fahrenheit or Centigrade/Celsius) inside the oven. Place or
hang it inside the oven.
8. Look closely on the thermometer dial outside the oven if it is Fahrenheit or Centigrade. Usually
ovens with maximum temperature of 250 are in Centigrade/Celsius. And an oven with
maximum temperature of 500-600 is in Fahrenheit. See chart for conversion.

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

If using a fan-forced oven , your cooking time may be a little quicker, so start checking your food a little
earlier

9. Don’t totally rely on the temperature dial or knob when setting your desired temperature, like
350 F, it is not always accurate. Sometimes it will be hotter than 350 F, so adjust it a little lower
or vice versa. Then is when an oven thermometer will come in handy.
10. When your cake burns easily on the base, try putting a cookie sheet underneath. This usually
happens in small ovens, when the heat is almost too close to your cake.
11. When your cake burns on the top surface, lower wire rack.
12. After baking, turn off the fire and let the oven door open to cool.

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 13. Clean as needed. Don’t forget to pull the plug when cleaning an electric oven, so as to
prevent shock.
14. When your oven needs repair, don’t just call any technician, he must be company trained. So
whatever the brand of your oven is, call the company repair service. Don’t forget to ask for a
warranty after repair.
15. Always check gas tank for leaks. LPG smells pungent.
16. Keep this in mind “Safety First”. And don’t forget to inform your helpers and assistants working
with you about the safety precautions.
17. It is a MUST to install 2 units of fire extinguishers in your kitchen. Just in case the other one fails
to extinguish you still have another one. Place it where anybody can see it right away.
18. Turbo broilers are another type of oven; it is called a convection oven. You can also use this to
bake your cakes.
19. An oven toaster is quite small and has no thermostat control. It is not advisable to use this for
baking.

HOW TO LIGHT OR OPERATE AN OVEN?

Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired
oven temperature setting.

REMINDER: Should the initial lighting fail, turn to its “OFF” position immediately and allow the
accumulated to be dispersed before re- ignition. Always close the oven door gently and with care.
Letting the door to slam may affect the rise of the cake being baked.

OVEN DO’S AND DONT’S

1. Do pre-heat the oven 15 to 20 minutes before baking.
2. Do put the oven rack at the center of the oven for proper heat distance.
3. Don’t let the pans touch the sides of the oven or touch each other.
4. Don’t put the pans one on top of the other when baking with 2 racks. Stagger them so heat will
circulate.
5. Don’t open the door until at least half of the baking time has passed. Do use an oven
thermometer to make sure you are baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t burn when oven is used again.

OVEN TEMPERATURES (°F)

Very low 225 to 275
Low 300 to 325
Medium 350 to 375
Hot 400 to 425
Very Hot 450 to 475
Broil 500

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PREVENTIVE MAINTENANCE TECHNIQUE AND PROCEDURE
Establishing a preventive maintenance program helps to ensure that all equipment and tools
function as intended. Failure to perform maintenance activities during production may increase the risk
of microbial contamination. Preventive maintenance includes periodic examination and maintenance of
tools and equipment. Saving money is one good reason in performing preventive maintenance.

Preventive maintenance practices

Cutting Tools
1. Sharpen knives frequently including folding knives and disinfect before use.
2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and during operation for damage, product residue
build up or cleaning needs.
4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and
cleaned on regular basis.
5. Store them in their designated places.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag before storing them.
3. Rinse tools and utensils in very hot clean water to sterilize them.
4. Have a periodic inspection and cleaning of tool.
Equipment
For longer and efficient use of baking equipment the following pointers will be helpful:
Cleaning the Range
1. Switch off and remove the electric plug to allow the range to cool before cleaning.
2. Remove and wipe food particles, burnt sediments and grease away from top of the range.
3. Clean the parts thoroughly particularly those that are removable. Clean the burners with a dry
brush or with a clean dry cloth.
4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully. Wash
and dry the removable parts very well.
Cleaning the mixer
1. Remove the detachable parts.
2. Wash the beaters and bowls after use.
3. Wipe the parts with dry cloth thoroughly.

PROPER STORAGE OF TOOLS AND EQUIPMENT

The proper care and storage of tools and equipment are not only the concern of the
management but of the workers who use the equipment.

Importance of proper storage of tools and equipment

1. It is an important factor for safety and health as well as good business.
2. Improves appearance of general-shop and construction areas.

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 3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at hand.
5. Teaches workers principles of (tool) accountability.

Pointers to follow in storing tools and equipment:

1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage dishes and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.

Chapter III: BAKING INGREDIENTS AND THEIR USES

BASIC INGREDIENTS

FLOUR AS FOUNDATION
Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops,
starchy vegetables and other foods. There are different kinds of flour depending on the raw
materials used such as rice flour, potato flour, soya flour, cassava flour and several others.

The protein content of flour is called gluten exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is
composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough
strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives
elastic or stretching properties of gluten.

FLOUR
- the main ingredient or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and stiffening agent

Types of Flour:
a. Bread Flour-BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of its high
protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular

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