Podcast
Questions and Answers
The emergence of flat bread can be traced back to early humans creating a ______ by combining ground grains and water, subsequently spreading it on a heated rock surface near a fire.
The emergence of flat bread can be traced back to early humans creating a ______ by combining ground grains and water, subsequently spreading it on a heated rock surface near a fire.
paste
In the context of ancient Rome, the formal organization or professional bakers were known as a what?
In the context of ancient Rome, the formal organization or professional bakers were known as a what?
pastillarium
Within the historical narrative of breadmaking, evidence suggests that the earliest biblical mention dates back to the era of ______ as mentioned in Genesis 14:8, predating 200BC.
Within the historical narrative of breadmaking, evidence suggests that the earliest biblical mention dates back to the era of ______ as mentioned in Genesis 14:8, predating 200BC.
Abraham
The significance of the chief baker during the epoch of Joseph in ancient Egypt elevated the role to that of a ______ official within the pharaoh's household.
The significance of the chief baker during the epoch of Joseph in ancient Egypt elevated the role to that of a ______ official within the pharaoh's household.
In baking, ______ functions as the fundamental scaffold, bestowing essential structural integrity upon the ultimate confectionery creation.
In baking, ______ functions as the fundamental scaffold, bestowing essential structural integrity upon the ultimate confectionery creation.
The genesis of baking can be attributed to early human ingenuity in processing and preparing ______, signaling a pivotal innovation in culinary arts.
The genesis of baking can be attributed to early human ingenuity in processing and preparing ______, signaling a pivotal innovation in culinary arts.
What is the cooking method that relies on dry heat and is applicable to fruits, meat dishes and baked goods?
What is the cooking method that relies on dry heat and is applicable to fruits, meat dishes and baked goods?
Flour varieties sourced from grains like rye, rice, and millet impart unique ______ nuances to baked goods, significantly influencing their sensory profiles.
Flour varieties sourced from grains like rye, rice, and millet impart unique ______ nuances to baked goods, significantly influencing their sensory profiles.
Within the realm of hard wheat flours, ______ flour stands out by virtue of its heightened gluten content and a color profile notably deeper than that of conventional bread flours.
Within the realm of hard wheat flours, ______ flour stands out by virtue of its heightened gluten content and a color profile notably deeper than that of conventional bread flours.
Derived from the endosperm of Triticum durum, ______ flour distinguishes itself via its coarser granulation, rendering it optimal for the production of pasta and certain Mediterranean breads.
Derived from the endosperm of Triticum durum, ______ flour distinguishes itself via its coarser granulation, rendering it optimal for the production of pasta and certain Mediterranean breads.
The propensity for ______ development in whole wheat flour arises from the elevated concentration of lipids within the germ component, necessitating stringent storage protocols to mitigate oxidative degradation.
The propensity for ______ development in whole wheat flour arises from the elevated concentration of lipids within the germ component, necessitating stringent storage protocols to mitigate oxidative degradation.
The judicious incorporation of liquids serves pivotal roles in modulating the textural attributes of baked commodities and facilitating the ______ of both proteinaceous and starch-based constituents.
The judicious incorporation of liquids serves pivotal roles in modulating the textural attributes of baked commodities and facilitating the ______ of both proteinaceous and starch-based constituents.
Evaporated milk, characterized by a reduced moisture content of approximately 60%, can serve as a surrogate for fresh whole milk, provided it undergoes reconstitution via dilution with an equivalent ______ of water.
Evaporated milk, characterized by a reduced moisture content of approximately 60%, can serve as a surrogate for fresh whole milk, provided it undergoes reconstitution via dilution with an equivalent ______ of water.
The augmentation observed in baked good volume is attributable to the phase transition of liquid ingredients into ______, which engenders expansion contingent upon thermal gradients within the baking milieu.
The augmentation observed in baked good volume is attributable to the phase transition of liquid ingredients into ______, which engenders expansion contingent upon thermal gradients within the baking milieu.
Patent flour, synonymous with ______ flour, is derived from hard wheat and favored for applications such as yeast breads whose protein content typically falls between 11% and 13%.
Patent flour, synonymous with ______ flour, is derived from hard wheat and favored for applications such as yeast breads whose protein content typically falls between 11% and 13%.
Milled from the entire wheat kernel, the presence of bran and germ is a defining characteristic of ______ flour which typically has a protein content between 14 and 16%.
Milled from the entire wheat kernel, the presence of bran and germ is a defining characteristic of ______ flour which typically has a protein content between 14 and 16%.
The manipulation of ______ parameters during baking can drastically alter Maillard reaction kinetics, influencing crust color, flavor compound development, and overall palatability.
The manipulation of ______ parameters during baking can drastically alter Maillard reaction kinetics, influencing crust color, flavor compound development, and overall palatability.
In the context of gluten development in bread making, the strategic addition of ______ can modulate the protein network by competitively inhibiting disulfide bond formation.
In the context of gluten development in bread making, the strategic addition of ______ can modulate the protein network by competitively inhibiting disulfide bond formation.
The incorporation of specific ______ can facilitate starch gelatinization and retrogradation, influencing crumb structure and staling rates in high-moisture baked products.
The incorporation of specific ______ can facilitate starch gelatinization and retrogradation, influencing crumb structure and staling rates in high-moisture baked products.
Deviation from established baking procedures can lead to undesirable outcomes; for instance, under-mixing a cake batter might result in a final product exhibiting a dense, uneven ______ due to insufficient gluten development and air incorporation.
Deviation from established baking procedures can lead to undesirable outcomes; for instance, under-mixing a cake batter might result in a final product exhibiting a dense, uneven ______ due to insufficient gluten development and air incorporation.
Strategic manipulation of ingredient ratios, especially the balance between hygroscopic compounds and ______, greatly impacts the water activity ($a_w$) of the final baked product, thereby affecting its shelf life and susceptibility to microbial spoilage.
Strategic manipulation of ingredient ratios, especially the balance between hygroscopic compounds and ______, greatly impacts the water activity ($a_w$) of the final baked product, thereby affecting its shelf life and susceptibility to microbial spoilage.
In the context of baking, the primary role of yeast is attributed to its gluten-formation and stabilization characteristics inherent in the ______ process.
In the context of baking, the primary role of yeast is attributed to its gluten-formation and stabilization characteristics inherent in the ______ process.
Caster sugar, characterized by its exceedingly fine granules, distinguishes itself from regular white sugar, necessitating its preference in applications demanding rapid ______ and uniform dispersion.
Caster sugar, characterized by its exceedingly fine granules, distinguishes itself from regular white sugar, necessitating its preference in applications demanding rapid ______ and uniform dispersion.
The function of eggs in baking is multifaceted, encompassing structural enhancement, emulsification, and the introduction of ______ which contributes to the overall organoleptic quality of the finished product.
The function of eggs in baking is multifaceted, encompassing structural enhancement, emulsification, and the introduction of ______ which contributes to the overall organoleptic quality of the finished product.
Single-acting baking powder initiates gas release upon exposure to ______ alone, contrasting with its double-acting counterpart which requires an additional stimulus of thermal energy.
Single-acting baking powder initiates gas release upon exposure to ______ alone, contrasting with its double-acting counterpart which requires an additional stimulus of thermal energy.
The capacity of sugar, when combined with water, to impede the phase transition to a solid state highlights its role as a colligative agent with cryoscopic ______ properties
The capacity of sugar, when combined with water, to impede the phase transition to a solid state highlights its role as a colligative agent with cryoscopic ______ properties
The heterogeneity observed in brown sugar, particularly in relation to chroma, correlates directly with residual ______ content, which dictates its hygroscopic behavior and flavor profile.
The heterogeneity observed in brown sugar, particularly in relation to chroma, correlates directly with residual ______ content, which dictates its hygroscopic behavior and flavor profile.
The alkaline attributes of sodium bicarbonate, necessitate the presence of an acidic counteractant to ensure comprehensive neutralization and avert the manifestation of unwelcome ______ residues in the final product.
The alkaline attributes of sodium bicarbonate, necessitate the presence of an acidic counteractant to ensure comprehensive neutralization and avert the manifestation of unwelcome ______ residues in the final product.
The comminution of granulated sugar into confectioner's sugar mandates the concomitant introduction of a ______ agent, typically starch, to forestall agglomeration and uphold particulate segregation.
The comminution of granulated sugar into confectioner's sugar mandates the concomitant introduction of a ______ agent, typically starch, to forestall agglomeration and uphold particulate segregation.
Active dry yeast exhibits a coarser granular morphology when juxtaposed with instant yeast, necessitating ______ prior to incorporation into dough mixtures to ensure uniform activation.
Active dry yeast exhibits a coarser granular morphology when juxtaposed with instant yeast, necessitating ______ prior to incorporation into dough mixtures to ensure uniform activation.
The temporal disparity in gas liberation between single-acting and double-acting baking powders underscores the criticality of precise recipe adherence to optimize ______ volume and structural integrity in baked goods.
The temporal disparity in gas liberation between single-acting and double-acting baking powders underscores the criticality of precise recipe adherence to optimize ______ volume and structural integrity in baked goods.
In contexts demanding heightened precision in mass determination, particularly when formulating recipes with stringent stoichiometric requirements, a ______ is indispensable for quantifying ingredients to the requisite accuracy.
In contexts demanding heightened precision in mass determination, particularly when formulating recipes with stringent stoichiometric requirements, a ______ is indispensable for quantifying ingredients to the requisite accuracy.
For the express purpose of aerating emulsions or suspensions like albumen or dairy-derived crema, thereby inducing a metastable foam structure, a ______ is particularly well-suited owing to its geometric configuration which maximizes shear stress.
For the express purpose of aerating emulsions or suspensions like albumen or dairy-derived crema, thereby inducing a metastable foam structure, a ______ is particularly well-suited owing to its geometric configuration which maximizes shear stress.
In operations necessitating the fabrication of viennoiseries characterized by a laminar architecture – such as the Kouign-amann or croissant – a ______ is optimal for achieving uniform dispersion of thermolabile components throughout the matrix.
In operations necessitating the fabrication of viennoiseries characterized by a laminar architecture – such as the Kouign-amann or croissant – a ______ is optimal for achieving uniform dispersion of thermolabile components throughout the matrix.
When producing génoise sponges necessitating a cylindrical configuration with an aerated central conduit to facilitate uniform heat transfer, a ______ is the vessel of choice, particularly in the absence of chemical leavening agents.
When producing génoise sponges necessitating a cylindrical configuration with an aerated central conduit to facilitate uniform heat transfer, a ______ is the vessel of choice, particularly in the absence of chemical leavening agents.
For the scaled production of individual petits fours or madeleines, a ______ is strategically employed to ensure geometric homogeneity and to minimize inter-batch variability in thermal exposure.
For the scaled production of individual petits fours or madeleines, a ______ is strategically employed to ensure geometric homogeneity and to minimize inter-batch variability in thermal exposure.
In scenarios where the creation of delicate bûche de Noël or roulade preparations is mandated, necessitating a pliant, low-moisture crumb structure capable of enduring flexural stress, a ______ is selected to optimize surface area-to-volume ratio.
In scenarios where the creation of delicate bûche de Noël or roulade preparations is mandated, necessitating a pliant, low-moisture crumb structure capable of enduring flexural stress, a ______ is selected to optimize surface area-to-volume ratio.
During the production of pain de mie variants, particularly those characterized by a fine, uniform alveolar structure and minimal crust development, a ______ is employed to constrain lateral expansion, thereby promoting vertical rise and structural integrity.
During the production of pain de mie variants, particularly those characterized by a fine, uniform alveolar structure and minimal crust development, a ______ is employed to constrain lateral expansion, thereby promoting vertical rise and structural integrity.
In the realm of pâtisserie, specifically when executing intricate entremets necessitating the precise deposition of crème pâtissière or ganache, a ______ serves as the instrumental interface for controlled extrusion.
In the realm of pâtisserie, specifically when executing intricate entremets necessitating the precise deposition of crème pâtissière or ganache, a ______ serves as the instrumental interface for controlled extrusion.
Prior to the introduction of a pâte sablée to a four à sole, one employs a ______ to confer a thin, even coating of clarified beurre or lipid-based release agent, thereby mitigating adherence to the baking surface and facilitating demolding without structural compromise.
Prior to the introduction of a pâte sablée to a four à sole, one employs a ______ to confer a thin, even coating of clarified beurre or lipid-based release agent, thereby mitigating adherence to the baking surface and facilitating demolding without structural compromise.
Within contexts mandating large-scale throughput and uniform thermic exposure – particularly in the mass production of laminated dough products – a ______ leverages circulating air currents to mitigate boundary layer effects and ensure homogeneity of internal temperature.
Within contexts mandating large-scale throughput and uniform thermic exposure – particularly in the mass production of laminated dough products – a ______ leverages circulating air currents to mitigate boundary layer effects and ensure homogeneity of internal temperature.
Flashcards
Baking
Baking
A cooking method using dry heat, applicable to various foods, including bread, pastries, fruits, and meats.
Grains
Grains
Seeds of cereal grasses (like wheat and rice) that are ground into flour.
Flour
Flour
The basic ingredient of baked products, derived from ground grains.
Early Bread Making
Early Bread Making
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Yeast
Yeast
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Pastillarium
Pastillarium
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Flour's Role in Baking
Flour's Role in Baking
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Bread Flour
Bread Flour
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All-Purpose Flour
All-Purpose Flour
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Cake Flour
Cake Flour
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Clear Flour
Clear Flour
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Durum Flour
Durum Flour
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High-Gluten Flour
High-Gluten Flour
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Pastry Flour
Pastry Flour
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Semolina
Semolina
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Whole Wheat Flour
Whole Wheat Flour
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Granulated Sugar
Granulated Sugar
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Confectioner's Sugar
Confectioner's Sugar
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Brown Sugar
Brown Sugar
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Leavening Agent
Leavening Agent
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Baking Soda
Baking Soda
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Baking Powder
Baking Powder
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Eggs
Eggs
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Convection Ovens
Convection Ovens
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Baking Recipe
Baking Recipe
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Accurate Measurement
Accurate Measurement
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Ingredient Specificity
Ingredient Specificity
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Following Correct Procedures
Following Correct Procedures
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Rubber Scraper
Rubber Scraper
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Weighing Scale
Weighing Scale
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Utility Tray
Utility Tray
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Wire Whisk
Wire Whisk
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Rotary Eggbeater
Rotary Eggbeater
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Baking Wares
Baking Wares
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Tube Center Pan
Tube Center Pan
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Muffin Pan
Muffin Pan
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Pastry Bag
Pastry Bag
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Timer
Timer
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Study Notes
- Baking is a cooking method using dry heat
- It applies to cooking fruits and meat dishes
- Innovation in cooking grains led to baking
- Seeds of cereal grasses such as wheat and rice are examples of grains that are used
- Flour is the basic ingredient of baked products
- Breadmaking may have started when humans mashed grains, added water to make a paste, and cooked it on a hot stone
- Flat bread is produced this way
- Yeast was discovered which gives rise to baked products
- The invention of new tools and equipment led to a variety of baked goods
- Breadmaking existed in the olden times
- The earliest biblical record of bread making occurred during the time of Abraham
- The first recorded baking profession was during Joseph's time when the Egyptian pharaoh jailed his chief baker
- The chief baker was considered a high official in the household of the pharaoh
- The production of bread in large quantities started in ancient Rome
- Pastry cooking was a recognized occupation where pastry cooks could become members of a formal organization or professional bakers called a pastillarium
Classification of Major Ingredients in baking
- Common ingredients include flour, fats, sugar, eggs, water or milk, and leavening agent
- Flour provides the structure of the baked product, which is why it is considered the primary ingredient
- Wheat grain produces the most commonly used kind of flour for baking
- It contains enough gluten-forming protein to provide the essential characteristics of baked goods
- Some flours are made from rye, rice, corn, millet, barley and oats which produce distinctive flavors and textures
Types of Flour
- Bread Flour is a hard wheat flour known as patent flour
- It is used for breads and soft rolls
- Its protein content ranges from 11% to 13%
- All-purpose Flour is a mixture of hard and soft wheat flour milled from the endosperm of the wheat kernel
- Its protein content ranges from 8% to 12%
- Cake Flour is a soft wheat flour with protein content ranging from 6% to 9%
- It is good for baking cakes and cookies
- Clear Flour is hard wheat flour, which has a color darker than bread, or high-gluten flour
- It is commonly used in rye breads
- Its protein content ranges from 13% to 15%
- Durum Flour is made from the endosperm of the durum wheat kernel
- It is hard wheat flour used in breadmaking
- Its protein content ranges from 12% to 14%
- High-gluten Flour is milled from the entire endosperm and used for bagels and hard rolls
- Its protein content is typically 13% to 14%
- Pastry Flour is used for pie crust, dough, muffins, some biscuits as well as pastries
- Semolina is a more coarsely-ground durum wheat flour commonly used in pasta making
- Whole Wheat Flour is hard wheat flour milled from the entire wheat kernel, including the bran and germ, due to the high content of lipids (fats) in germ
- This kind of flour can easily become rancid
- Its protein content ranges 14 to 16 percent
Liquids
- Liquids gives baked products moistness and texture
- It’s important in hydrating protein, starch, and leavening agents
- The baked product is also leavened by liquid because it turns to steam and expands during the baking process
Kinds of Liquid Ingredients
- Milk and creams are most commonly fresh whole milk
- Evaporated milk is the kind of milk where 60% of water content has been removed
- When used in baking, it can be diluted with an equal amount of water
- Fresh fruit Juices are usually used in baking to add flavor and color
- It is best used in recipes with baking soda as leavening agent
- Water is considered a universal solvent
- Gluten forms in the form of water
- It serves as a solvent and as dispersing agent for salt, yeast, and sugar
- It is necessary for the yeast fermentation and reproduction
- It is responsible for the consistency of bread-dough
- The temperature of the water can be varied to obtain dough of the correct texture
Fat
- Fat can be in liquid or solid form from animals or vegetables
- Fats help to tenderize the product and soften the structure
- Fats also add moistness and richness, increase keeping quality, add flavor, and assist in leavening when used as creaming agents
Kinds of Fat
- Butter can be salted or unsalted and is made from fatty milk protein
- Its flavor and melting quality are good attributes for pastries and cakes
- To maintain its quality, butter must be wrapped and kept in the refrigerator because it melts at room temperature
- Margarine is made from several hydrogenated vegetables or animal fats, with flavoring emulsifiers, coloring agents, and other ingredients
- Oil is a liquid fat which comes from vegetables, nut, or seed sources
- It is not commonly used in cakes because it spreads too thoroughly and can shorten too much which may affect the cake product
- Lard comes from the side part of the hog but it is rarely used nowadays
- Shortening is a group of solid fats especially formulated for baking, is usually white in color and is tasteless
- Flaky products like pie crusts and biscuits use this kind of fat
Sugar
- Sugar is also known as sweetener that have different forms from powder to crystal to syrups which come with different degrees of sweetness
- Sugar has many uses in baking besides acting as a sweetener
- Provides tenderness to the baked goods
- Gives color to baked goods during caramelization process
- Absorbs moisture from the air to provide moistness
- Aids fats in absorbing air during the creaming process
- Stabilizes meringue and whipped cream
- Provides yeast with food to encourage fermentation
- Caramelizes and recrystallizes to create confections, frostings, and sauces
- When mixed with water, it prevents water from freezing into a solid state
Kinds of Sugar
- Granulated or refined cane sugar is the regular white sugar also known as table sugar
- There are various kinds as to their granules. The caster sugar is finer in granules than the regular white sugar
- Confectioner or powdered sugar is a kind of sugar ground to a fine powder mixed with a small amount of starch
- This is also called icing sugar
- This is used in icing cake, toppings, cream fillings, and dusting
- Brown sugar comes in raw brown, light brown, and medium brown color
- It is said that the darker color has more impurities
- Brown sugar contains lesser amounts of fructose and glucose. It has low content of molasses and the natural fibers of sugar cane
Leavening Agents
- Leavening agents is the ingredient in baking that makes the baked product rise
- It is responsible for the production and incorporation of gases during the baking process
Leavening agent types
- Yeast comes in two types; 1) active dry yeast or instant yeast-which has coarse oblong granules; 2) instant yeast or rapid-rise yeast has smaller granules and dissolves faster
- It is used for breads due to its gluten-formation and stabilization characteristics in the fermentation process
- Baking soda, also known as sodium bicarbonate. It is a fine white powder and has a slightly salty and alkaline taste
- Baking soda is good for baking muffins, cakes, cookies, and pastries due to its fast action of chemical leavenirs
- Baking powder is a mixture of baking soda plus an acid to react with it, and starch to prevent lumping
- Baking powder is available in two types; 1) single-acting baking powder which requires only moisture to release gas, 2) double-acting baking powder releases gas in two stages: first, during mixing; second, it completes the reaction with the addition of heat during baking
Eggs
- Eggs performs many functions in the production of baked products
- The best kind of egg in baking is the fresh-white chicken egg
- Large and fresh white eggs are the best for baking
- They should be clean, fresh, free from unpleasant odors and taste.
- Some of the functions of eggs in baking:
- Protein in egg contributes to the structure of the baked product
- It serves as an emulsifier and contributes to volume and texture
- It is a leavening agent. When egg whites are beaten, air is trapped in the foam bubbles and expand during baking
- It gives moisture to the baked product due to the quantity of water in eggs
- Eggs give flavor, color, texture, and nutritional value
Salt and Other Flavorings
- Salt enhances color and sweetness of other ingredients
- Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable
- Other flavorings used in baking include vanilla, spices (cinnamon, nutmeg, ginger) , and flavor extracts which are available in the market
Tools and Equipment in Baking
- Many kinds of tools and equipment are needed in baking
- Being fully equipped with the right tools and equipment in the kitchen makes the baking process easier
- Whether you are a skillful baker or just new in baking, it is important that you identify the different tools and equipment for successful baking
- Using them appropriately will result in accuracy of the output of the finished baking
- Each tool and kitchen utensil plays a significant role in the baking process
- Measuring cups are used for measuring dry and liquid ingredients
- Measuring cups are available in two types:
- A graduated cup has different measurement marked on each side
- A measuring glass is made of transparent glass or plastic used for measuring liquid ingredients
- Measuring spoon: are used in measuring small quantities of ingredients and consist of a set of spoons with assorted sizes
- Flour sifter is used for sifting flour
- Mixing Bowls are used for mixing ingredients and have sloping sides
- Spatula: is used in several ways. A small spatula is used to remove muffins and molded cookies from baking pan. A large spatula is used in spreading icing or frosting over the cake
- Rubber scraper is for removing bits of -4 food on the sides of the bowl
- Weighing scale is used to measure ingredients to get the accurate measurement
- Utility tray is used to hold ingredients or utensils
- Wire whisk is used to beat or whip egg whites or cream
- Rotary eggbeater is used in beating eggs or whipping cream
- Baking wares are the containers for the batter used during the baking process; they come in different shapes and sizes and are available in the market
Types of baking wares
- Tube center pan is a round-deep pan with hollow at the center and which is removable; used for baking chiffon cake
- Muffin pan is a cup-formed pan with a dozen holes used for muffins and cupcakes
- Jelly roll pan is a shallow rectangular pan used for baking thin cakes for rolls
- Loaf pan is a smaller rectangular-shaped pan used for baking loaf bread
- Pastry bag is a funnel-shaped container used for icing or whipped cream
- Pastry brush is used to grease pans or the surface of pastries
- Cutting tools include a knife and chopping board and used to cut glazed fruit, nuts, or other ingredients in baking
- Kitchen Shears are used for various cutting procedures
- Grater is used to grate cheese, chocolate, fresh fruits, and other ingredients that need the process of grating
- Timer is used to time the baking process, the rising of yeast and other purposes which necessitate time
- Ovens are essential to bakeshops for producing bakery products
- Baking is done/performed using an oven
Kinds of Ovens
- Deck Oven which is also called Stack Oven because several may be stacked on top of one another.
- When baking bread, these are placed directly on the floor of the oven and not in baking pans Rack oven is a large oven which you can use; the entire are full of sheet pans where you can bake at one time
- Mechanical oven is the kind of oven where baked product is motion due to its revolving mechanism; eliminates uneven baking because of the rotation throughout the oven.
- This is common in big bakeshop operation due to its generous size
- Convection oven is a kind of oven which contains fans that circulate the air and distribute the heat rapidly throughout
- A baker needs a recipe with all the ingredients needed with exact quantities and the procedures for preparation and the temperature and time for baking
- A baker requires the understanding of the baking process which is necessary for producing quality baked products
Basic principles in baking
- These principles are given to guide bakers in producing quality baked products
- Measure Accurately: All ingredients needed should be measured accurately
- The measurement called for in every recipe when in correct proportion should work well together and produce the best results
- Use the Exact Ingredients as Specified: Every ingredient in the recipe has specific characteristics which work best with other ingredients
- Follow Correct Mixing Methods and Baking Procedures: The appropriate mixing methods and procedures suggested in the recipe are of utmost importance in baking
Measuring ingredients correctly
- Measuring ingredients correctly is important to obtain the best result of the baked product
- Accurate techniques in measuring are as important as the tools in measuring
- Rice and flour are measure using a spoon or similar tool until it fills cup overflowing then level-off with a spatula or with a straight edge of a knife
- Sifted flour is measured by sifting flour first, especially in cake recipes. Spoon into the cup overflowing and level-off with spatula
- Refined sugar is measured by sifting first before measuring to take out lumps. Spoon into the measuring cup and level-off with spatula, without tapping or packing refined sugar down
- Brown sugar is measured by packing sugar into cup enough to hold its shape then level-off with spatula and turn out from the cup Salt, pepper, and leavening agent are level the measuring spoon with a straight edge of a knife or spatula
- To measure liquid ingredients, place the graduated glass or plastic measuring cup on a flat level surface and hold it firmly
- Pour into it the desired amount of liquid ingredient and view the liquid at eye level by leaning over, instead of picking up the cup to bring it to your eye level
- Timers/Thermometers, scales and other measuring devices are checked and calibrated according to manufacturer's manual before use
- Standardized measuring tools and equipment should be used in measuring ingredients by volume When measuring dry ingredients, do not shake the cup to level-off the ingredients
Safety and Sanitation in Baking
- Good practices in kitchen and laboratories are essential for learners applying the different activities in their training course
- Sanitation must be kept in high laboratories and the proper ways of keeping and handling food
- Good kitchen and laboratory practices includes the following
- Maintain Personal Hygiene: There are simple ways to achieve personal hygiene such as washing and trimming hair regularly, visiting a dentist, taking a both daily, scrubbing hand with soap, wearing deodorant, trimming nails, and wearing comfortable clothes
How to maintain cleanliness in handling food
- Washing hands is the single most effective way to prevent infections
- Using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water is a good practice of hand washing
How to maintain the cleanliness of the laboratory equipment
- Remove burned food particles by scraping it with a blunt scraper
- Do not allow grease to collect on range. Wash it daily with soft cloth
- Soak top grids in water with detergent
Keep and maintain the cleanliness of the working area and laboratory
- Do not eat, smoke, or play inside the laboratory
- Do not comb your hair or make yourself up in the laboratory
- Always return tools and implements to their proper place
- Keep the cabinet doors closed to prevent accidents and to prevent rodents from entering the cabinet
- Keep personal belongings out of the working area
- Do not lean or sit on the equipment and worktables
- Wipe or dry immediately spilled water or oil on the floor
- Floors should be swept or cleaned after each laboratory session
- Provide waste container with cover in convenient place
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Description
Explore the origins of flatbread and the role of bakers in ancient Rome. Discover the biblical mentions of bread and the importance of ingredients like gluten in baking. Understand the fundamental cooking method of baking and its reliance on dry heat.
