HMPE4 Module 1 - Basic Baking PDF

Module 1 C h ef Richelle F. Rivera WHAT IS BAKING? Baking is an art of making different kind of bread, cakes, pastries and other bakery products. Method of cooking by dry heat in an oven or on heated metal or stones without direct exposure to flame. ...

Module 1 C h ef Richelle F. Rivera WHAT IS BAKING? Baking is an art of making different kind of bread, cakes, pastries and other bakery products. Method of cooking by dry heat in an oven or on heated metal or stones without direct exposure to flame.  Baking probably started when man discovered wild edible grains that grew on his hunting trail. He later cultivated this grain in his own place and learned how to grind them between stones, thereby producing a powdery grain called Flour. He later cultivated this grain 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. The mixture was spreader on heated stones to produce bread that was flat, hard on the outside but soft inside. This method of baking, introduced by the swiss lake dwellers 8,000 years ago, was practice in Ancient civilization like Babylonia, Assyria, and Egypt.  The first improvement on this flat bread was a discovery in 3,000 B.C. by a baker in Royal Egyptian household. He forgot the dough which later soured and expanded. The baker kneaded it again, bake it, and came up with raised loaf bread. This marked the beginning of leavened bread. In the seventieth 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. As the quality of bread improved, so did the milling and baking facilities. Open earthen jars took the place on the flat stones. These were later replaced by a beehive oven made of adobe or bricks used by the Greeks in 600 B.C. In 100 BC the Romans came up with a more sophisticated and much bigger oven made of thicker adobe and bricks. WHEAT IN THE PHILIPPINES Flour is made from wheat. Since wheat only grows well in cold climates, it cannot be farmed in the Philippines. Hence, the requirement for outsourcing. A great part of our wheat imports come from the United States, which continues to be its top source. We also import flour from Turkey. HYGIENE Hand Washing before and after food preparation before and after using kitchen utensils after using the toilet disinfect after sneezing, coughing or blowing the nose after smoking touching the hair or face SAFETY Heat stovetop oven door baking pans Spills spill ingredients on the floor Storage easy to reach will not fall keep ingredients covered sealed container label CLOTHING GEAR What to Wear: Gloves Face Mask Apron Hair Net Toque What Not to Wear: Jewelries Safety Shoes Need to Have: Hand Towel TERMINOLOGIES Batter A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe. Grease To spread the bottom and/or sides of a pan with butter or oil shortening to prevent sticking. Flour To coat greased pans or dishes with a fine coat of flour. Shake out extra flour. Fold To mix gently by bringing rubber scraper down through mixture, across the bottom, up and over top until blended. TERMINOLOGIES Grate Rub against a grater to cut into small shreds. Scaling Weighing of ingredients. Melt To heat until it liquefies TERMINOLOGIES Roll Flatten and spread with a rolling pin Sift To put dry ingredients like flour through a sifter or sieve Stir To mix round and round with a spoon TERMINOLOGIES Dough A soft, thick mixture of flour, liquids, fat, and other ingredients. An egg wash is beaten eggs, sometimes mixed with Egg Wash another liquid such as water or milk, which is brushed onto the surface of a pastry before baking. Frosting The coating and decoration of a cake with royal icing. TERMINOLOGIES Kneading to work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching. Pre-Heat to heat the oven before using it. TERMINOLOGIES Double Boiler Indirect form of heating allows the contents of the upper pot to heat slowly and evenly. Bain-Marie Placing a pan in a large, shallow pan of warm water. Designed to bake delicate recipes. ALL ABOUT MIXING MIXING TOOLS Mixing Bowls Rolling Pin Wooden Spoon Pastry/Dough Cutter Spatula Sifter Hand & Stand Mixer MIXER: Which is which? STAND MIXER Uses of Attachments Paddle (Flat) Beater Creaming and mixing (ie. buttercream, cookie batter) Whisk Whipping cream, meringue, frosting Hook For kneading dough MIXING BY HAND If the recipe call for egg to be “lightly beaten” If the recipe calls to “fold in” an ingredient If mixing is done over heat. MIXING TECHNIQUES BEATING This is the process of combining ingredients to produce air. You can do this by using a spoon, whisk or the stand mixer's paddle attachment. BLENDING The ingredients in a batter are distributed equally. A combination can be blended using a variety of tools. A spoon, rubber spatula, a whisk, or the paddle attachment of a mixer are all acceptable tools. CREAMING This is the step where you add air while combining sugar and melted fats. Either hand mixer or stand mixer is used. MIXING TECHNIQUES CUTTING To incorporate fats into dry ingredients, this process is used. You can us a pastry cutter, your fingers, or a fork. FOLDING Delicate components like whipping cream or whipped eggs are mixed into a dough or batter by folding. Use a balloon whisk or a rubber spatula to fold in the ingredients. MIXING TECHNIQUES KNEADING The goal is create gluten in the product. The structure of the finished product is provided by gluten. When kneading, if using a stand mixer, use a dough hook. If you are doing it by hands fold it quickly and rhythmically. SIFTING This procedure aerates the dry components and eliminates lumps. Use a spinning sifter or mesh strainer to do this. WHIPPING This is the process of vigorously beating a mixture to include air. to whip a recipe with a stand mixer's whisk attachment, such as buttercream icing. A hand mixer can also be used. COMMON MISTAKES IN BAKING Choosing the wrong pan Not mixing your batter enough Forgetting about parchment paper Mixing your batter too much Neglecting to grease and flour your pan Baking at the wrong temperature Using expired ingredients Frequently opening the Not releasing air bubbles oven door to peek Leaving your batter out for too Taking the baked product long out of the oven too soon Playing it fast and loose with Not rotating what you measurements are baking Not waiting for ingredients to get Not taking into account all to room temperature the signs of doneness together TOP TIPS Planning Read & review recipe Check availability of ingredients Check Tools Needed. Clean and prepare Set up working area Prepare the ingredients Weigh & measure ingredients Not rely on time requirement TOP TIPS First Time Doing A Recipe: Follow the recipe to a “T” 2nd time: adjust based on your taste & as needed