Baking Terminologies and Techniques PDF

COURSE LEARNING MODULE FOOD1053- CATERING MANAGEMENT AY 2023-2024 LESSON 2: Principles involved in Baking Topic:  Baking Terminologies  Measurement and Evaluations  Ingredients in Baking  Techniques in Baking Learni...

COURSE LEARNING MODULE FOOD1053- CATERING MANAGEMENT AY 2023-2024 LESSON 2: Principles involved in Baking Topic:  Baking Terminologies  Measurement and Evaluations  Ingredients in Baking  Techniques in Baking Learning Outcomes: At the end of the session, the students should be able to:  Know and understand baking terminologies.  Enumerate the baking tools and equipment.  Identify abbreviations and symbols.  Analyze the measuring aid use in baking. Lesson Proper: 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. Angel food cake - A type of cake meringue and flour Bagel - A ring-shaped bread Bake Blind - To bake a crust without a filling. The crust is weighed down with dry beans to prevent ballooning and to keep it in shape. Batter - A mixture of dry and liquid ingredients, pouring with 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. Cut-in - To distribute the fat in flour particles until pea-sized crumbs are obtained. They may be done using a pastry blender. Dredge - To coat the surface with dry ingredients like flour. Drizzle - To sprinkle a surface with a liquid like syrup. Dust CULI1013- CULINARY FUNDAMENTALS | 7 This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed written permission.  - To sprinkle a surface with flour or sugar. Egg wash - A combination of 1 egg yolk and 2 tablespoon milk used for brushing pastry and 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 it is lined with wax paper or greased proof 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. Pre-bake - To bake a crust without the filling or to half-bake Preheat - To light the oven about 10minutes in advance to allow the oven temperature to reach a desired degree of heat before the cakes is baked. Prick - To bore a hole in a cake to test if it is already done. It can also mean make holes on an unbaked pastry using a fork to prevent ballooning Punch Down - To deflate risen dough using the first to break down large air spaces. Reroll - To roll again after the filling has been spread. 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 at the center comes out clean; when the top springs bounce back. Cakes are done when a toothpick inserted cake when lightly touched or when using a rolling point. Scald - To heat almost to the boiling point. Sour milk CULI1013- CULINARY FUNDAMENTALS | 8 This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed written permission.  - In which vinegar/lemon/calamansi juice has been added. For every cup of milk add 1 tablespoon of vinegar, lemon or calamansi juice. Thread-like - Stage where sugar syrup when dropped from a spoon spins a thread. ABBREVIATIONS AND SYMBOLS C Cup Tsp, t Teaspoon Tbsp, T Tablespoon Oz. Ounce Lb. Pound L Liter Cc. Cubic centimeter K. Kilo Kg. Kilogram °C Degrees centigrade °F Degrees Fahrenheit g Gram qt. Quart gal Gallon hr. Hour min. Minutes sec. Second pt. Pint MEASUREMENTS AND EVALUATION 1 tablespoons 3t 2 tablespoons 1/8 c 4 tablespoons ¼c 5 1/3 tablespoons 1/3 c ¾ cups plus 7/8 c 16 tablespoons 1c 2 cups 1 pt. 4 cups 1 qt. 16 ounces 1 lb. INGREDIENTS IN BAKING Definition of Baking - Baking is cooking by indirect heat, usually by using an oven. Main Ingredients of baked products - The main ingredient of baked good is flour which is usually milled from wheat. It contain the proteins gliadin and glutenin, which when combined with liquid, it forms gluten. When expanded and heated, gluten gives structure to the baked product. This may be best remembered by the following: Giladen+Liquid= Basic Gluten Basic Gluten+Heat= Structure of Baked Product Kinds of wheat flour available in the market: 1. Bread flour - used for general cooking, also in cakes and breads and it has medium gluten strength. 2. All Purpose Flour CULI1013- CULINARY FUNDAMENTALS | 9 This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed written permission. - used for general cooking, also in cakes and breads and it has medium gluten strength. 3. Cake flour - used in light bakery products like cakes, cookies, and some pastries because of its low gluten strength. TECHNIQUES IN BAKING A. Preparation of Baking Ingredients 1. Measuring dry ingredients - fill the measuring spoon or cup with ingredients to heaping full, then level with edge of a knife or spatula. 2. Measuring liquid ingredients - For smaller amounts, use individual measuring cups. To use a graduated cup, pour liquid to desired measurement, reading the corresponding figure at eye level. 3. Sifting - Pass dry ingredients through a sieve with your hand to facilitate sifting. 4. Separating eggs - crack the eggs with 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. 5. 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. 6. Beating - a fork, wire whip, wooden spoon or mixer can be used to make a mixture smooth or to introduce by air by a brisk, regular motion that lifts the mixture over and over. 7. 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 to knives as substitute, making rapid crisis-cross motion into the shortening will be cut about the size of peas. 8. Folding - this involves delicately mixing two ingredients, as beaten egg whites and flour using a wooden spoon or mixer, or by hand. 9. Kneading - work and press the dough with the palms and heels of the hands. This involves the gluten and makes the dough smooth and elastic. 10. Whipping - introduce air into eggs or cream to make them thick and fluffy by using a wire whip or mixer. 11. Cutting and folding - combine ingredients by using two motions, cutting vertically through the mixture and turning over by sliding the wooden spoon or rubber scrapper across the bottom of the bowl with each turn. 12. Blending or Combining - mix two or more ingredients thoroughly 13. Dissolving - this means combining a dry and a liquid ingredient, such as in dissolving ¼ cup of sugar and ½ cup of water. 14. Caramelizing - slowly heat sugar until it becomes brown in color. The darker color, the stronger the flavor. B. PREPARATION OF BAKING PANS 1. Greasing pans - with the use of a pastry brush, apply a layer of shortening at the inner sides and bottom of the pan. CULI1013- CULINARY FUNDAMENTALS | 10 This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed written permission. 2. Sprinkling pans with flour - put about 1 tablespoon flour into the greased pan. Lift the tin and swirl the flour around until the inside of the pan is well-coated. Tip off excess flour. 3. 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, nearby overlapping the flaps. 4. 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. C. THE DIFFERENT KINDS OF BAKERY PRODUCTS 1. Cookies 2. Pastries (Pies, Tarts, Puff pastry) 3. Cakes 4. Quick bread (biscuits, pizza, muffins) 5. Bread (other yeast-raised products) = End of Lesson = CULI1013- CULINARY FUNDAMENTALS | 11 This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed written permission.