History of Baking REVIEWER.pdf

History of Baking down the price of baked breads and During the time of man’s primate ancestor, alimentary paste products. though they were hunters, grass and grass seeds were used as their main food along wit...

History of Baking down the price of baked breads and During the time of man’s primate ancestor, alimentary paste products. though they were hunters, grass and grass seeds were used as their main food along with BAKING IN THE PHILIPPINES other wild plants. Because these were eaten The cultivation of wheat was introduced by the raw, the primate teeth and digestive organs Spanish missionaries in the early 17th suffered a lot. Their growing need for better century. At that time, it had more eucharistic prompted them to make some technical purposes. innovation. Existing evidence shows that wheat was This included milling stones, control of fire and already consumed even before the days of the the discovery of meal mixed with water and Chinese traders through baking technology subjected to heat which produced palatable then was primitive. foods. At first it was all flat, hard on the outside Since 1958, The Philippines has become the and soft on the inside. second largest importer. The U.S. and Canada About 3,000 B.C in some unknown manner the are now the primary sources of wheat. The loaf bread was discovered. The story of the baking industry of the country today has first “leavened” or raised bread tells of the become a very good source of employment for baker in the Royal Egyptian household who set many people. aside some dough made of wheat flour and forgot about it. His dough soured and BAKING SCIENCE expanded. The baker got worried and feared Food science is an exacting study, dedicated for his job. He kneaded it into a newly made to discovering and clarifying the complex dough and baked it on hot stones reactions involved in food preparation. During the Middle Ages in middle Europe, commercial baking was prevalent. The FIVE BASIC BAKING INGREDIENTS importance of bread was indicated by the FLOUR derivation of two Saxon words describing EGGS medieval life: “lord” and lady” WATER “Lord” is itinerary “loafward” which FATS means “bread keeper” SUGAR “Lady” is “loafservant” or " bread maker”. These five basic ingredients are necessary in all baking The word loaf which now refers to a shaped and pastry goods. The ways in which these ingredients mass of the end product was originally a interact with one another and other ingredients during general word for bread. During this era, honey mixing and baking dictate the quality of the end was the only sweetening agent. Pastries were product very expensive. Protein in Flour and their Functions in Baking Cookies were baked in iron mold in different Flour gives strength to and acts to absorb the shapes and sizes. Fancy bread, pies and tart bulk of the moisture in most baked goods. As were baked for fairs and religious holidays in the flour takes up water, gluten stands form. animal and human forms. For the purpose of understanding how these ingredients influence a finish product they can EVOLUTION OF MODERN TECHNIQUES be divided into 2 categories: The Industrial Revolution led to numerous Stabilizer - Is any ingredient that helps improvements in bread making. Mechanized to develop the solid or “Frame Work” dough mixing and steam driven mills of a finished product. Flour and Egg appeared in the last part of the 18th century. both lends structure and nutritional The steel roller mill was invented in value to finish product Switzerland in 1834. Mechanization brought Liquefier FLOUR almost like gelatin when cooled. It is used to Represents the bulk of most of the formula thicken cream pies and other products that made in any bakeshop. It acts as a binding and must hold their shape. absorbent agent and may be thought of as the backbone of the majority bakeshop formula. Baking Food Standard Operating Procedures EGGS 1. Set heat regularly at the desired Temperature Lend additional stability during baking. They 2. MISE-EN-PLACE - Is a French culinary phrase influence the texture and grain as well, by which means "putting in place" or "everything facilitating the incorporation and distribution in its place". of air, they promote an even grained and fine 3. Place food on a greased sheet or rack or use texture, Eggs also have a leavening agent. mold in the oven without adding either fat or FOUR SECRETS TO SUCCESSFUL BAKING liquid. Use of exact ingredients specified in a recipe 4. Bake to the desired degree of doneness by formula. increasing or decreasing heat as required in Accuracy in measuring ingredients. the recipe. Proper mixing and gluten development 5. For potatoes, pasta dishes, desserts, pastries, Knowledge of the baking process tarts, pies, cakes, fish, ham, bread, and sponges. THERE ARE 3 MAIN KINDS OF WHEAT FLOUR IN 6. A convection oven may also be used for baking THE PHILIPPINES the above. Bread Flour 7. Fans force heated air into the oven cavity for Is also called strong or hard flour. It contains more rapid baking. 12%-14% protein (high gluten strength). It is 8. A slightly higher temperature is required in a utilized for baked products such as: bread convection oven than in the conventional rolls, and other sweet yeast-raised products. oven. It could be distinguished from the two other 9. Foods that are to be regenerated should be kinds by the gritty, sandy, dry and granular covered properly feeling when rubbed between the fingers. 10. Most of the baked foods can also be cooked in It has a creamy color and does not form lumps convection air, except for those where strong easily when pressed together. Biological air will result in a poor product quality (such as leavening agents like yeast are used to sponges, cakes etc.) produce the necessary gas to develop into a dough. 10 Basic Rules of Baking All Purpose Flour 1. Read Your Recipes Is also called family flour, General flour or 2. Research pastry flour. 3. Avoid Distractions It contains 10-11% protein (medium gluten 4. Check your ingredients strength). 5. Check Utensils It is used to substitute for either bread or cake 6. Follow the instructions. flour but requires more kneading for bread and 7. Preheat the oven. less mixing in cakes in order to control gluten 8. Make accurate measurements development. 9. Confidence is key It has the quality of bread flour and cake flour 10. HAVE FUN Yeast or chemicals are used in dough development. Additional kind of Starch Cornstarch: has a special property that makes it valuable for certain purposes. Products thickened with cornstarch set up GROUP 1: BAKING & PASTRY PRODUCTION ANCIENT CIVILIZATIONS GREEK AND ROMANS (500 BCE-500 CE) HISTORY OF BAKING Honey in baking and developing a range of Baking is one of the oldest methods of sweet and savory baked goods cooking, using dry heat that is distributed Specialized baking utensils evenly in an enclosed space, most commonly Use of enclosed ovens for consistent heat an oven. The heat gradually transforms raw distribution ingredients, particularly flour-based dough or The first public bakeries batter, into a solid, edible form by cooking MIDDLE AGES(5TH-15TH CENTURY) from the outer surface inwards MEDIEVAL EUROPE Baking is unique in its precision compared to Baking became a specialized trade in Europe other cooking methods. It requires exact Rye and wheat were the primary grains used. measurements and specific techniques to Dark Rye Bread was a staple for peasants, achieve the desired outcome, making it both a while the wealthier class enjoyed white wheat science and an art. bread. BAKING TIMELINE: Monasteries played a key role in advancing Pre Historic Era: Baking as early Humans baking techniques, as monks experimented Middle Ages: Medieval Europe Introduction to with recipes, with access to sugar and spices, Ovens Pie crusts became popular Ancient Civilizations: Egyptians, Introduction of Ovens Mesopotamians, Greek and Romans Wood-fired ovens became more common for Renaissance and Early Modern Period: better temperature control and consistency in Renaissance innovations Dutch Influence baked goods Industrial Revolution: Sliced Bread, Baking Powder, Technological Advancements RENAISSANCE AND EARLY MODERN Present Day: Artisanal and Home Baking PERIOD (15TH-18TH CENTURY) Renaissance, Diversity of Baked good RENAISSANCE INNOVATIONS Advancements in baking equipment and BAKING TIMELINE: techniques PREHISTORIC ERA Use of enriched dough (with eggs, butter, and EARLY HUMANS (20,000 YEARS AGO) sugar) became more popular The first form of baking is on hot stones. Baking moved from being a necessity for Grain, when mixed with water and cooked on survival to a craft and an expression of cultural hot stones, created a primitive bread. refinement. These early flatbreads were unleavened, RENAISSANCE AND EARLY MODERN similar to modern-day tortillas or pita bread. PERIOD (15TH-18TH CENTURY) ANCIENT CIVILIZATIONS DUTCH INFLUENCE EGYPTIANS (2600 BCE) Brought spices like cinnamon and nutmeg to The birthplace of modern baking. Europe The first ovens capable of baking bread. Introduced the concept of “koekjes,” or small Pioneers in using natural fermentation from cakes wild yeast to create leavened bread. INDUSTRIAL REVOLUTION (18TH-19TH Early forms of cakes sweetened with honey, CENTURY) dates, and fruits. TECHNOLOGICAL ADVANCEMENTS (MASS ANCIENT CIVILIZATIONS PRODUCTION) MESOPOTAMIANS (2000 BCE) Transformed baking from an artisanal craft Milling grains into fine flours into an industrial process. Early versions of flatbreads Cakes and Pastries for Festivals  Steam-powered mills and mechanized East Asia features lighter baked items like processes made flour production faster and Japanese melon pan, Taiwanese pineapple more efficient. cakes, and Chinese mooncakes. Commercial bakeries grew in cities, and bread Latin America has its own rich traditions, production increased to meet the demands of including conchas, empanadas, and arepas. urban populations INDUSTRIAL REVOLUTION (18TH-19TH THE BAKING PRO CENTURY) The popularity of fine breads and pastry is BAKING POWDER (1843) rapidly growing. British chemist Alfred Bird invented baking Baking and pastry careers offer opportunities powder in restaurants, hotels, and bakeries. Baking powder revolutionized home baking. CAREER OPPORTUNITIES This allowed quick leavening of cakes and Restaurant and Hotel Food Service: from biscuits, making them easier to prepare small bakeshops to large hotels without yeast. Retail Bakeries: independent shops and INDUSTRIAL REVOLUTION (18TH-19TH grocery store bakeries CENTURY) Wholesale Bakeries: large-scale, automated SLICED BREAD (1928) production Otto Frederick Rohwedder invented the first RESTAURANT AND HOTEL FOOD SERVICE ROLES machine to slice and package bread. STATION CHEFS: Including saucier (sauce This innovation, "the best thing since sliced chef), poissonnier (fish chef), rôtisseur, and bread," quickly became a household staple in pastry chef. the U.S. and beyond. EXECUTIVE CHEF: Manages overall kitchen 20TH CENTURY operations. COMMERCIAL BAKING EXECUTIVE PASTRY CHEF: Supervises Rise of industrialization led to mass dessert and baking operations. production in the baking industry Factories began producing bread, cakes, and PASTRY DEPARTMENT - typically separated from the biscuits on a larger scale main kitchen for better temperature control. HEALTH MOVEMENTS 1. Head Baker (Chef Boulanger): Manages all The rise of health-conscious baking, with baking operations, including production trends like whole grain, gluten-free, and low- schedules, recipe development, and quality sugar options becoming more popular. control. PRESENT DAY 2. Pastry Chef (Chef Patissier): Specializes in ARTISANAL AND HOME BAKING RENAISSANCE creating pastries, desserts, and other baked Renewed interest in traditional baking goods with a focus on creativity and techniques like sourdough and fermentation. presentation. Modern technology allows home bakers to 3. Commis Pâtissier/Assistant Boulanger: experiment with precision, from temperature- Assists in the preparation and baking of controlled ovens to digital scales. pastries, desserts, and breads under the The global baking community shares recipes supervision of a head baker or pastry chef. and techniques online, creating a thriving 4. Bread Baker (Boulanger): Focuses on the culture of innovation and creativity. production of various types of bread, such as DIVERSITY OF BAKED GOODS sourdough, baguettes, and specialty loaves. France is renowned for its delicate pastries, 5. Cake Decorator: Specializes in decorating croissants, and baguettes. cakes and pastries using techniques like icing, Italy offers focaccia, biscotti, and panettone. fondant, piping, and sugar art. The Middle East is known for pita bread, baklava, and flatbreads.  6. Glacier: Specializes in the creation of ice Equipment needed, including measuring creams, sorbets, frozen desserts, and other equipment, pan sizes, portioning equipment, cold confections. and so on. 7. Confiseur: Specializes in making confections Directions for preparing the dish-kept as such as chocolates, candied fruits, caramels, simple as possible. marshmallows, and other sugar based Preparation and cooking times. sweets. Directions for holding the product between ESSENTIAL QUALITIES FOR BAKERS AND PASTRY preparation and service. CHEF Directions for portioning, plating, and 1. Skills and Techniques: Mastery of baking garnishing. techniques is essential. Directions for storing leftovers. 2. Attention to details. FUNCTIONS OF STANDARDIZED FORMULA 3. Time Management They control quality 4. Attitude: Good attitude, eagerness to work, They control quantity adaptability, and commitment to learn. Scaling - the baker’s term for weighing 5. Teamwork ingredients Ingredients that measure in volume - the BAKESHOP MATH AND FOOD SAFETY ratio of 1 pint per pound or 1 liter per kilogram: Ingredient Conversions: Understanding how water, milk, eggs to convert between different units of measurement is essential for accuracy. READING FORMULAS AND RECIPES Scaling Recipes: When adjusting a recipe for 1. Formula Modifications - printed recipe and larger or smaller batches, use a simple ratio decide whether it needs modification Costing: Calculate the total cost of 2. Ingredients - Assemble and measure all ingredients for a recipe by determining the ingredients. If all ingredients are scaled in cost per unit and multiplying by the amount advance, production can go quickly and used. This helps set appropriate selling prices. without interruption. Baking Time Adjustments: Different ovens 3. Procedures - Read the entire procedure or and pan sizes may require adjustments in method of preparation carefully, and make baking time and temperature to achieve sure you understand it. optimal results. 4. Tools and Equipment - Determine what Nutritional Analysis: You can calculate equipment you need. Required equipment is calories and nutrients per serving by dividing generally listed in standardized recipes. Read the total nutritional content by the number of every step of1 lb = 16 oz the procedure and servings. write down which tools and equipment you need in each step. FORMULA AND MOPS UNIT OF MEASURE U.S. SYSTEM FORMULA - refers only to the list of ingredients and quantities. MOP (METHODS OF PREPARATION - The Weight Volume Length directions for using those ingredients, referred to as the procedure. 1 lb = 16 1 gal = 4 qt 1 ft = 12 STANDARDIZED RECIPES (FORMULA) oz in Name of the recipe. 1 qt = 2 pt / 4 cups / 32 Yield, including total yield, number of (fl) oz* portions, and exact portion size. Ingredients and exact amounts, listed in order 1 pt = 2 cups / 16 (fl) oz of use. 1 cup = 8 (fl) oz 1 fl oz = 2 tbsp 1 tbsp = 3 tsp Note : one fluid ounce (fl oz) often simply called an TIPS: ounce of water weighs 1 ounce. One pint of water A kilogram is slightly more than 2 pounds. weighs approximately 1 A gram is about 1/30 ounce. A half-teaspoon ABBREVIATIONS FOR U.S. UNITS OF MEASURE of flour is weighs a little than 1 gram Pound (lb) A liter is slightly more than 1 quart Ounce (oz) A deciliter is slightly less than 1⁄2 cup Gallon (gal) A centiliter is about 2 teaspoons. Quart (qt) A meter is slightly longer than 3 feet Pint (pt) A centimeter is about 3⁄8 inch Fluid ounce (fl oz) 0°C is the freezing point of water (32°F) Tablespoon (tbsp) 100°C is boiling point of water (212°F) Teaspoon (tsp) AP weight ( as purchased weight) is left after Inch (in.) trimming to produce the ready-to-cook item, Foot (ft) or EP weight (edible portion weight) THE METRIC SYSTEM- BASIC UNITS In the metrics system, there is one basic unit for each To determine the percentage yield of a fruit, follow type of measurement: these steps: The gram is the basic unit of weight. 1. Weigh the item before trimming. This is the AP The liter is the basic unit of volume weight The meter is the basic unit of length 2. Trim and peel the item as necessary to get the edible The degree celsius is the basic unit of portion. temperature. 3. Weigh the trimmed item. This is the EP weight Larger or smaller units are made simply, by multiplying 4. Divide the EP weight by the AP weight for example, or dividing by 10, 100, 1000,and so on. These divisions 5 lb trimmed (EP) ÷ 10 lb before trimming (AP) are expressed by prefixes. The ones you need to know = 0.5 are: 5. Multiply this number by 100 to get the percentage. Kilo = 1000 For example, Deci = 1/10, or 0.1 0.5 x 100 = 50% Centi = 1/100 or 0.01 Milli = 1/1000, or 0.001 TIPS 1. Calculating yield. Example: BASIC UNITS You have 10 lb AP apples. Yield after trimming 75% *What will the EP weight be? Weight Gram g a. First , change the percentage to a decimal number by moving the decimal point Volume Liter L two places to the left. Length Meter m 75% = 0.75 b. Multiply the decimal by the AP weight to get EP yield. Temperature Degree Celsius °c 10 lb x 0.75 = 7 1⁄2 lb 2. Calculating amount needed. Example: DIVISIONS AND MULTIPLES You need 10 lb EP apple slices. *What amount of untrimmed fruit do you need? Kilo - kilogram 10001000 grams kkg a. Change the percentage to a decimal number. 75% = 0.75 Deci - Deciliter 1/100.1 liter ddL b. Divide the EP weight needed by this number to get Centi - Centimeter 1/1000.01 meter ccm the AP weight. 10 lb / 0.75= 13.33 lb Milli - Millimeter 1/10000.001 meter mmm BAKER’S PERCENTAGES In summary (also known as baker's math) is a method Conversion Factors: Used to scale recipes by a used in baking to express the ratio of specific factor when increasing or decreasing the ingredients in relation to the weight of the yield. flour, which is always set at 100%. This Baker’s Percentages: Express ingredient quantities as system simplifies scaling recipes and helps a percentage of the total flour weight, commonly used bakers maintain consistency when adjusting in baking to simplify adjusting formulas. the size of a recipe or the proportions of ingredients. PROCEDURE: Converting a Formula to a New Yield To put it differently, the percentage of each ingredients 1. Change the total percentage of the formula to a is its total weight divided by the weight of the flour, decimal form by moving the decimal point two places multiplied by 100%, or: to the left. Total weight of ingredient x 100% = % of ingredient 2. Divide the desired yield by this decimal figure to get total weight of flour the weight of flour needed. Thus, flour is always 100%. If two kinds of flour are 3. If necessary, round off this number to the next used their total is 100%. Any ingredient that highest figure. This will allow for losses in mixing, weighs the same as the amount of flour used is also makeup, and panning, and it will make calculations given as 100% easier. 4. Use the weight of flour and remaining ingredient CONVERSION CALCULATIONS percentages to calculate the weights of the other are used in cooking and baking to adjust ingredients, as in the previous procedure. recipe quantities, ensuring the correct Total weight: 18lb 14oz 9438g 377.5% amount of ingredients are used, whether Example: In the sample cake formula in the table you're scaling a recipe up or down. There are shown, how much flour is needed if you require 3000 two main approaches for doing this: using g cake batter? conversion factors or using percentages. Both 377.5% = 3.775 methods help ensure consistency when 3000 g/ 3.775 = 794.7 g; or, rounded off, 800g changing the size or yield of a recipe. CONVERSION CALCULATIONS USING CONVERSION EP UNIT COSTS FACTORS refer to the cost of an item based on its Edible Portion You multiply each ingredient by a number (EP), which is the usable or consumable part of the called a conversion factor. The procedure is a food after any trimming, peeling, or waste removal. general one. It is also used for recipes in the This is important because, when buying food items, hot kitchen. not everything purchased (AP or "As Purchased") will is a number you use to multiply each be used. For instance, parts like peels, bones, or pits ingredient quantity by in order to scale a are discarded, meaning the actual amount of food you recipe up or down. can use is less than what you purchased. Therefore, the cost per pound or unit of usable (edible) food CONVERSION CALCULATIONS USING increases. PERCENTAGES Using baker’s percentages simplifies formula In the first example, you determined that you are and ingredient calculations. The two paying P1.67 per AP pound of mangoes. But you procedures that follow are used regularly in discard the peel and pit, so the cost per EP pound is the kitchen. in baking, baker’s percentages greater than P1.67 You use the following formula to express the quantity of each ingredient as a calculate the yield cost, or EP unit cost: percentage of the total flour weight, which AP unit cost ÷ Yield percentage = EP unit cost simplifies scaling recipes Using a yield percentage of 75%, you can calculate the cost of our peeled, pitted mangoes using this formula. First you convert the percentage to a decimal by 6. To get unit costs, divide the total formula cost by the moving the decimal point two places to the left: number of units produced. Round 75% = 0.75 up fractions of a cent to the next highest cent. P1.67 ÷ 0.75 = P2.23 per EP lb Bakeshop INGREDIENT UNIT COST A business or workspace where baked goods—such Ingredient Unit Cost refers to the cost of a specific as breads, cakes, and pastries—are made quantity of an ingredient, often measured by weight or sold. (e.g., per pound or kilogram), volume (e.g., per liter or They function as meeting spots where individuals quart), or count (e.g., per item). This cost helps in gather to indulge in freshly baked products. determining how much you are spending on each Becoming increasingly popular due to hectic ingredient in a recipe or for general purchasing. lifestyles. The first simple calculation you need for all further calculations is for unit cost. Often, the purveyor’s Food Safety invoice indicated unit cost. What is food safety? (quick recall) For example, 10 lb apricots at P2.00 per pound, Conditions and procedures that maintain food quality totaling P20.00 (10 x P2.00 = P20.00). In other cases, in order to prevent contamination and food-borne you must make this calculation, using the following illnesses. formula: Total cost ÷ Number of Units = Unit cost Food safety management system (FSMS) - program that aims to prevent food safety hazards from causing Example 1: adverse health effects on consumers. A case of mangoes weighing 15 lb costs P25.00. What Food safety program - practices, conditions and is the cost per pound? procedures needed prior to and during the P25.00 ÷ 15 lb = P1.67 per lb implementation of a food safety system/HACCP plan. Example 2: A 45-kg sack of patent flour costs P20.00. What is the Different food safety program: cost per kilogram? - Good Manufacturing Practices (GMP) P20.00 ÷ 45 kg = P0.45 per kg (rounded up) - Good Hygiene Practices (GHP) PROCEDURE: CALCULATING FORMULA COSTS - Hazard Analysis and Critical Control Point (HACCP) refers to determining the total cost of producing a There are four primary categories of food safety recipe (or "formula") by breaking down the cost of hazards to consider: each ingredient and summing them up. This process 1. Microbiological hazards is essential for managing food costs in restaurants, 2. Chemical hazards bakeries, or other food service operations, as well as 3. Physical hazards for home cooks and product developers who want to 3. Allergens understand Unsafe food - food that may cause illness or physical the financial aspects of their recipes. harm if consumed, eg food contaminated with 1. List all ingredients and quantities of the formula as pathogenic (food poisoning) bacteria. prepared. Food spoilage - the colour, flavour, taste, texture and 2. Determine the EP unit cost of each ingredient. nutritional value of a food is unsuitable and not edible 3. Convert the quantities in the formula to the same to human. units used for the EP costs. 4. Calculate the total cost of each ingredient by Various cause of unsafe food: multiplying the EP unit cost by the number (Improper handling and processing) of units needed. Round up fractions of a cent to the 1. Foreign matter next highest cent. 2. Pest 5. Add the ingredients costs to get the total formula 3. Non-food grade equipment cost. 4. Residues of chemicals 5. Non-standard sanitation * Sanitation Basics 6. Poor quality raw materials - Thoroughly clean and sanitize All utensils and 7. Additive Surfaces 8. Water - Keep Up with... 9. Improper storage 10. Improper segregation * Equipment and maintenance 11. Humidity * Food Safety Basics for Employees (Training) 12. Temperature - Personal Hygiene 13. Time (Training for bakers, packers, other operators, 14. Non-food grade packing warehouse workers, mechanics, 15. Improper waste disposal supervisors, cleaners, dispatch workers, drivers) - Storing ingredients and bake goods Bacterial Growth - Cleaning and sanitizing preparation areas, display Conditions needed for bacteria growth areas and serving areas 1. Food - Managing food safety 2. Moisture Protection against Bacteria 3. Temperature Food Temperature Danger Zone: 41°F. to 135°F. Three basic principles 4. Acidity or alkalinity 1. Keep bacteria from spreading 5. Oxygen Don’t let food touch anything that may contain 6. Time disease producing bacteria, and protect food from Other Challenges: bacteria in the air 2. Stop bacteria from growing Shelf life Management The most effective way to prevent bacterial growth is Allergen Control to keep foods below 41°F (5°C) or above 135°F (57°C) Supply Chain Disruption (from 3. Kill bacteria manufacturer/supplier) Most disease-causing bacteria are killed if they are Changing Consumer Preferences subjected to a temperature of 170°F (77°C) for 30 People with higher risk of foodborne illness: seconds or higher temperatures for shorter times Infants Guidelines for Cooling Young children and older adults 1. Never put hot foods directly into the cooler. It will Pregnant women raise the temperature of other foods in the cooler. People with weakened immune system/certain 2. If available, use quick-chill units or blast chillers to chronic disease cool foods quickly before transferring them to cold storage. Handling Food Safety and Sanitation 3. Divide large batches into small batches. This * Safety Begins with Suppliers increases the amount of surface area for the volume - Procedures to guarantee product safety during of food and helps it cool more quickly. Pouring foods storage, loading and transportation into flat, shallow pans also increases surface area and - Cleanliness of storage areas and maintenance for cooling speed. vehicles Benefits of Food Safety Plan - Controlling temperatures, cold-chain (Frozen bakery Industrial activities have increased exposure to toxic products) metals and chemicals. Pathogens, algal - Use of castors or pallets under crates toxins, and fungal toxins, are contaminating the food * Shelf-Life Testing/Challenge Studies for Safety and chain and causing diseases. Quality Hazard Analysis principles help to: * Ingredient segregation, Proper packaging, Labeling and... * Expiration date management  Understand biological, chemical, and physical hazards in production and production process. Critical Control Points and preventive controls can be developed to mitigate risks, formulation, processing, and storage. Storage Management in Bakeshop Operations Proper storage management is crucial for a bakeshop’s business to ensure product safety, quality, and operational efficiency. * Appropriate Storage Temperature Dry and wet ingredients storage Temperature-controlled environments: dairy products, eggs, and fresh fruits. Room temperature (cold, dry place) : flour and sugar - must placed in airtight containers to prevent pests and moisture contamination Proper ingredients storage involves separating different types of ingredients to prevent cross- contamination. Allergen-free products should be separated from other ingredients: nuts and allergens Finished products storage Room temperature (dry place) : bread and other baked goods Cooler Environment: Pastries Food safety in baking is vital to prevent foodborne illnesses. (SHORT EXPLANATION) Hand Hygiene Ingredients Safety Cross Contamination Prevention Proper Cooking Temperature Cooling and Storage Safe Thawing Allergen Awareness Regular Cleaning Employee Training GROUP 2: Different Kind of Ingredients in Bread It does not lump or pack, and blends smoothly Making with liquid ingredients. 8. Non-Wheat Flour FLOUR A group of flour that uses root crops and Main ingredient among all the ingredients. legumes instead of wheat. A powdery product obtained from milled Potato Flour, Corn Flour, Rice Flour, etc. cereal grains, root crops, starchy vegetables, and other foods. SUGAR The protein content of flour is called gluten. The generic name for sweet-tasting, soluble carbohydrates, many of which are used in Kinds of Flour: food. 1. All-Purpose Flour A sweet crystalline, soluble compound that Widely known as “general flour” or “family comes from the processing of sugar cane and flour” sugar beets. It contains 10-11% gluten content. A good substitute for bread and cake flour. Functions and Uses of Sugar: 2. Cake Flour It gives appetizing golden flour. Also refers to “soft flour” Add aroma and energy value to the baked It contains 7-9% gluten content. products. Ideal for cakes, cookies, and pastries. Acts as food of the yeast in yeast bread. 3. Bread Flour Also known as “strong flour” or “first-class Kinds of Sugar: flour” Dry Sugars: It contains 12% or more gluten content. 1. Granulated Sugar Ideal for baking breads, rolls, and other sweet A plain white sugar, refined from sugar cane or yeast-raised products. beets. 4. Whole-Wheat Flour Whenever a recipe just calls for "sugar," it Also called “graham flour” or “entire-wheat means this. flour” 2. Brown Sugar It still contains the outer kernel of the A refined sugar with molasses added. wheat also known as wheat germ. Mostly sucrose (about 85% to 92%) Used to replace a proportion of all-purpose It comes in different shades of brown flour in a recipe to boost the nutritional profile. depending on how well it has been processed. 5. Pastry Flour 3. Confectioners’ Sugar A medium-protein flour. Also called as “10X sugar” or “powdered It is ideal and great in pie dough. sugar” This is granulated sugar that has been ground Other Forms of Flour: into a powder with 3% cornstarch. 6. Self-Rising Flour 4. Superfine Sugar Composed of white flour in which sodium Also called as “caster sugar” bicarbonate (baking soda) plus an acid salt A granulated sugar ground into tiny crystals (usually calcium phosphate), are added as that dissolve very quickly. leavening. 5. Decorating or Coarse Sugar Convenient for those who wish to prepare Also called as “sanding sugar” products that use baking powder. This is best used for decorating to add some 7. Quick-Mixing Flour sparkle and provide a crunchy texture. A white flour that has been moistened then re- 6. Turbinado or Demerara Sugar dried. A less-refined sugar from which only the surface molasses has been removed.  It is light in color and usually has a larger Types of Leavening Agents crystal. 1. Baking Powder - a leavening agent containing both baking soda and one or two acids - which is citric or Wet Sugars: tartaric. 1. Molasses 2. Baking Soda - a chemical leavening agent that Unrefined sugar that is liquid in form black in releases carbon dioxide when acids or acid sources color, and very thick in consistency. are added to it such as sour milk, molasses and cream 2. Syrups of tartar. Consist of one or more types of sugar 3. Cream of Tartar - an acidic compound that acts dissolved in water. both as a flavor enhancer (tartness) and a leavening Simple Syrup and Dessert Syrup agent enhancer. When used in cookies it causes a 3. Honey super fast rise. A free sugar and a type of carbohydrates. 4. Yeast - a unicellular plant that reproduces by A healthier substitute for sugar in baked goods pudding. It is also capable of converting sugar to and cooking. alcohol and carbon dioxide in a process known as 4. Agave Nectar Fermentation. During fermentation, yeast Agave nectar is made from the sap of the same metabolizes the sugars present in the dough, plant that produces tequila. releasing carbon dioxide that causes the dough to rise It tastes similar to honey and can be and develop a light, airy texture. interchanged with it in your baking recipes. TYPES OF YEAST **Fresh Yeast**: A moist, perishable form of yeast Leavening Agents with a short shelf life, often used by professional are the substances that produce gas while bakers for its strong fermentation activity and flavor. mixing or heating the dough or the batter. With **Active Dry Yeast**: Dehydrated granulated yeast the substances of leavening agents it will that requires rehydration in warm water before use. It cause expansion of dough and batters by the has a longer shelf life than fresh yeast and is popular release of gasses within such mixtures. among home bakers. Leavening agents improves the digestibility. It **Instant Dry Yeast**: Granulated yeast with smaller improves our digestibility because it allows for particles that can be mixed directly into dry easier breakdown by digestive enzymes. ingredients without rehydration. It is highly active, has Leavening agents make baked products light a long shelf life, and is convenient for quick baking. and porous. Liquid Ingredients Liquid Ingredients Are essential in the baking 3 types of leavening agents process because gluten cannot develop 1. Chemical/Commercial - the process that releases without the presence of some liquid. When carbon dioxide through chemical reactions. flour is mixed with water or other liquids, the Chemical/commercial is work by triggering reactions proteins glutenin and gliadin in the flour when combined with moisture, heat, or acidic absorb the moisture and swell, forming gluten. ingredients. Liquid ingredients contribute to the volume 2. Biological/Natural Enzymes - Produce carbon and texture of the product. They promote the dioxide through FERMENTATION, helping dough rise growth of leavening agents like yeast in and develop flavor. lukewarm water. 3. Steam - Simply water vapor, produced when the water in your dough reaches 212 Fahrenheit and Fats and Oils vaporizes. 1. Butter Butter is a creamy-flavored dairy fat that is rich.. 2. Butter Compounds  Butter compounds consist of butter mixed with additional fats or flavorings. 2. Spices or Seeds 3. Margarine Spices like cinnamon, nutmeg, and seeds An affordable non-dairy butter substitute such as sesame add flavor and aroma to made from vegetable oil. baked goods. 3. Flavorings 4. Hydrogenated Fat Flavorings are extracts from natural or By adding hydrogen, liquid vegetable oils can synthetic sources, like vanilla, almond,or be turned into solid hydrogenated fats, which lemon. have a longer shelf life and are less likely to spoil. Baking Tools and Equipment 5. Hog Fat or Lard Preparatory Tools - These are baking tools used to The fat obtained from hog or pigs is known as prepare different ingredients before lard, and it is recognized for its smooth texture baking the desired bakery products. These tools help and rich flavor. and assist you to a successful baking. 6. Vegetable Oils Flour sifter Clear, liquid fat extracted from plants, such as Grater canola, sunflower, or olive, is known as Pastry brush vegetable oil. It contains low levels of Spatula Rolling Pin saturated fats and high levels of unsaturated Pastry Tip fats. Utility Tray Uses of Fats in Yeast Bread Measuring Tools - these are baking tools important Fats serve several important functions in yeast bread for accurate measurements. In 1. Tenderness measuring ingredients, these tools are a must if one 2. Flavor wants to be assured of a well-made and delicious 3. Retaining Air bakery product. Use measuring tools properly for 4. Gluten Lubrication accurate and precise results in baking. Eggs Measuring spoons Eggs are essential in baking, adding flavor, Measuring cups (nested) for dry ingredients color, richness, and helping to leaven and Liquid measuring cup (made of glass) improve texture. Fresh, high-quality eggs Weighing scale ensure better results. Oven thermometers Timer Egg Freshness and Storage Freshness: A fresh egg has a clean shell, a thick white, and a firm, rounded yolk. Storage: Fresh eggs last 7 days at room temperature For Cutting, Mixing, and Blending but can be stored longer in the fridge. Clean with a damp cloth and store with the rounded Grater Cutter (for dough and pastry) - end up. Used to grate or cut butter and other ingredients. Other Ingredients Mixer (electric and hand) - Used to combine 1. Salt ingredients quickly Salt, also known as sodium chloride, is a Mixing bowl - give a complete baking tool and common seasoning that enhances flavor. To equipment together with their uses. control the sweetness and blandness of the Sifter (wire or plastic) - Removes lumps bread and pastry.  Pastry blender - used to cut fat (like butter or Ovenproof Glassware - Used for baking, roasting, shortening) resulting in a crumbly and serving dishes. texture. Whisk Beater (Wire) - for beating or whipping Types of Oven ingredients Ovens are the workhorses of the bakery and Pastry wheel - Cuts dough into specific shapes pastry shop and are essential for producing Rubber scraper - A flexible tool used to scrape the bakery products. down bowls, ensuring all ingredients are mixed thoroughly, and for folding mixtures Rack Oven together. A large oven into which entire racks full of sheet Wooden spoon - Used for mixing ingredients pans can be wheeled for baking. Kitchen shear - Scissors designed for cutting food Deck oven items This is also called STACK OVEN because several Cookie cutter - A tool used to cut dough into may be stacked on top of one another specific shapes Mechanical Oven Biscuit and doughnut cutter - is used to cut and The food is in motion while it bakes in this type of shape dough oven. Paring knife - is used to pare or cut fruits and Convection Oven vegetables. It contains fans that circulate the air and distribute Chopping board - is a durable board on which to the heat rapidly throughout the interior. place material for cutting Portable Glass Front Oven Rotary Egg Beater - It is used to beat, stir and This is the most widely used type for small pizzas. blend ingredients. It contains a thermostat at the glass door Baking pans indicating the temperature inside. Tube Center Pan - used to bake chiffon type Gas or Electric Range cakes. It consists of burners on top of the stove for Muffin pan - has 12 formed cups for baking cooking, and a big oven below with a fitted glass muffins and cupcakes. door. Cake Pans - comes in different sizes and shapes Wonder Oven Rectangular Pan - Comes in various sizes. The wonder oven is the sophisticated version of Round Pans - Typically used for baking cakes and the portable glass front oven. It is economical, pies convenient, easy to use, and easy to clean and store. Square Pans - Often used for providing even baking and clean edges. The Turbo Broiler This is the most advanced and convenient baking Jelly Roll Pan - is shallow rectangular pan used for device. baking rolls Bundt Pan - is a round pan with scalloped sides Pie Pans - used for baking pies and quiches. Custard Cup - is made of porcelain or glass Griddle Pans - Flat pans used for baking or OTHER BAKING EQUIPMENT cooking griddles (often associated with Dutch Oven pancakes or flatbreads). A thick-walled (usually cast iron) cooking pot with Pop Over Pan - A deep, specialized pan used for a tight-fitting lid. This oven has been used as making popovers cooking vessels for hundreds of years. Macaroons Molders - is a molder of sweet meringue-based confection. Fundamental Principles in Baking and Pastry Arts Baking Sheet - A flat metal tray, ensuring even heat distribution in the oven. Baking and pastry arts are built upon a foundation of Pastry Arts key ingredients and techniques that form the basis for This is a specialized area within baking that focuses on creating a wide variety of baked goods and desserts. creating pastries, which are often more delicate and Baking generally refers to the process of cooking food intricate. by dry heat, especially in an oven. 1. Precision and Detail Baking Fundamentals Requires a high level of accuracy and attention 1. Measuring Ingredients Accurately: to detail, especially for decorative elements Baking is a precise discipline, requiring meticulous and intricate designs. measurement of dry, liquid, and 2. Laminated Doughs leavening ingredients. Precision in measuring A key technique involving folding and rolling ingredients is crucial to ensure consistent dough with layers of butter to create flaky results. textures, used in items like croissants and puff 2. Mixing Techniques: pastry. The method of mixing affects the texture and rise of 3. Tempering Chocolate baked goods. Some key techniques include: Essential for creating candies and decorations Beating with a glossy finish and firm snap. Creaming 4. Decorative Techniques Folding Involves advanced skills like piping, glazing, Kneading and creating sugar decorations to enhance Whisking visual appeal. 3. Leavening Agents: 5. Custards and Creams A leavening agent plays an important role in the ▪ Uses a variety of smooth, creamy mixtures as procedure or recipe that generates air, fillings or toppings, such as pastry cream, offering an ascend to a heated dessert. crème anglaise, and ganache. 4. Temperature Control: One of the crucial factors for successful baking is Key Differences in Fundamentals maintaining the proper temperature for both Complexity and Precision. Pastry arts require ingredients and the oven. Always make sure to preheat more precise techniques and attention to detail, the oven before starting any recipe. especially for decorative elements and delicate 5. Cooling and Storage Method: textures. Properly cooling and storing baked goods is essential Specialized Techniques. Pastry arts involve to prevent the accumulation of specialized methods like laminating dough and moisture, which can result in sogginess and spoilage. tempering chocolate, which are not typically part of general baking. Ingredient Handling. Pastry arts often use more specialized ingredients and require careful handling to achieve the desired results. Focus on Aesthetics. Pastry arts place a greater emphasis on the visual presentation and intricate designs, whereas baking focuses more on the overall process and product. GROUP 3: undergo certain chemical changes caused by heat. This contributes to flavour. Milk sugar and BAKING PROCESS egg increase browning. - The changes that take place to a dough or batter while it cooks is called the Baking Process. Essentially STALING all baked products (cookies, cakes and breads) cook ▪ Staling is the change in texture and aroma of in the same way. It is important for the baker to learn baked goods due to a change of structure and a these steps so that they can control them as needed. loss of moisture by the starch granules. Staling begins almost as soon as the baked good is There are 7 stages to baking process removed from the oven. There are two factors to STAGE 1 - Formation and Expansion of Gases staling. The first is a loss of moisture. The second ▪ The gases responsible for leavening baked goods is chemical staling. Chemical staling (called are starch retrogradation) is a chemical change to the Carbon Dioxide-which is released by the structure of the starch. This means that even a action of yeast, baking soda or baking powder well wrapped baked good will undergo chemical Air- which is incorporated into a dough or staling. batter in the mixing process Steam- which is formed during baking BAKING TERMINOLOGIES STAGE 2 - Trapping of the Gases in the Air Cells Acid- refers to any ingredient that provides acidity and ▪ As the gases are formed and expand, they are helps living baked goods with when combined with trapped in the stretchable proteins of the dough. baking soda and alkaline The proteins generally consist of gluten and Bain-marie- also known as water path it is gentle sometimes egg protein. Without this protein the cooking method used to heat or cook food slowly gases would escape and the product would not and evenly rise well. Bake blind- or blind baking it is a technique used to STAGE 3 - Gelatinization of Starches pre-bake a pie or tart crust without the filling ▪ The starches absorb moisture, expand, and Batter- a mixture of dry and liquid ingredients such as become firmer. This contributes to structure. eggs flour and milk or water. Gelatinization of starches begins at about 140F Caramelize- process of cooking sugar or food (60c). containing sugar until it turns brown STAGE 4 - Coagulation of Proteins Cream- softening butter or other solid fats such as ▪ Gluten and egg proteins solidify when they reach a lard and mixing them with other ingredients this temperature of approximately 165F (74C). This technique is commonly used for butter and sugar process gives most of its structure to baked Crimp- technique of pinching the sides and tops of pie goods. or tart crust STAGE 5 - Evaporation of Some of the Water Crumb- High hydration dough creates an open, ▪ This takes place throughout the baking process. If irregular pattern of crumbs. Hydration is the water-to- a particular weight is required of the baked flour ratio in a recipe. product (e.g. 1 lb bread loaf), the loss of moisture Crust- The crust, a crucial part of pastries, is the outer must be factored in when scaling the dough (18 oz layer made from flour, water, fat, salt, and can be raw dough). adorned with decorative elements. STAGE 6 - Melting of Shortenings Curdle- A mixture splits when too quickly or at high ▪ Different shortenings melt and release trapped temperature, such as when beaten eggs are added to gasses at different temperatures, so the proper a creamed sugar and fat mixture or butter is added to shortening should be selected for each product. a sauce. STAGE 7 - Crust Formation and Browning Decorate- Decorating with icings and edible elements ▪ A crust is formed as water evaporates from the like buttercream, royal icing, marzipan, sugar paste, surface and leaves it dry. Browning occurs when ganache, and fondant enhances both appearance and sugars caramelize and starches and sugars flavor. Dilute - To reduce the strength of a mixture by adding Icing/Frosting- "icing" and "frosting" are terms often liquid used interchangeably to describe a sweet, Dredge - Dredge means lightly coating food with a dry sugary coating applied to baked goods. ingredient, such as flour, cornmeal, or breadcrumbs. Knead- "knead" is the process of working dough with Egg wash- An egg wash is beaten eggs, sometimes your hands to develop its gluten mixed with another liquid such as water or milk, which structure. is brushed onto the surface of a pastry before baking. *Types of Kneading: Emulsion/Emulsify/Emulsifier- Emulsifying is the Hand Kneading process of creating an emulsion by mixing water and Machine Kneading oil, stabilized by adding a surfactant, which prevents No-Knead Methods separation. Leavener- an agent like air steam or the use of levener Essence- Essence is a synthetic, concentrated yeast baking soda or baking powder to introduce air aromatic extract used to enhance the flavor of less cells in the dough or butter to increase their size after flavorful items, thereby improving their overall quality. baking Extract- "extract" refers to concentrated flavorings Melt- "melt" refers to the process of transforming a derived from various sources, such as plants, fruits, solid fat, such as butter, shortening, or chocolate, into and spices. a liquid using heat. * Some common types of extracts used in baking: Mise and Place- have all ingredients and equipment Vanilla extract in place before preparing a recipe Almond extract Parchment paper- used to line baking pans to prevent Lemon extract food from sticking to them. Orange extract Pipe- to squeeze a liquid substance (usually a Ferment - "ferment" refers to a process where yeast frosting) through a piping bag for decorating purposes break down sugars in flour, producing carbon Preheat- turning the oven/pan beforehand to let it dioxide gas and alcohol. come to the desired temperature Flaky - characteristic of crust consisting a crispy layer Proof - letting the shaped bread dough have its final instead of being wet and soggy rise before baking feeling the mixture of put inside a baked product as in Rest time- after kneading punching, or rounding, cream filling placed inside a cream puff shell dough benefits from a brief 10 to 30 minutes of Fold - "fold" is a technique used to develop the gluten intermission in handling. structure in the dough, resulting in a stronger, Rounding- shaping the dough so that the smooth more elastic dough that can hold its shape during surface in cases the though sealing it as it rest baking. Scald- to hit below boiling point in a double broiler Garnish - "garnish" refers to the decorative elements Scaling- diving batter or dough by weight for the most that are added to the final product to enhance its accurate portioning into pans or pieces. visual appeal and sometimes even its flavor. Scrape- using a sharp-edged instrument to remove *Types of Garnishes: something from a surface ex: scraping bread dough Sprinkles from a work table Fruit Score- slashing the surface of food such as bread/pie Nuts dough, cakes and meat using a sharp knife. Chocolate Shelf life- the length of time that a product is usable, Glazes fit for consumption, and can be kept Whipped Cream Sift- putting a food through a sieve to separate solids Herbs from liquids, or lumps from powdered material Spices Slack dough- dough that is too fluid due to under Grease- "grease" refers to the act of applying a thin development or too much water/too little flour layer of fat, like butter, oil, or shortening, to a baking Stir- to blend ingredients with a circular motion pan or surface. Soggy- not firm does not hold shape due to weight or moisture content of baked goods Underproofed dough- young dough not be able to rise enough before baking Whip- to beat rapidly with a hand or electric mixer in order to incorporate air Whisk- a kitchen tool used to blend, beat, and incorporate air into a mixture Zest- made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add flavor to the food GROUP 4: Cookies Molded Cookies: Molded cookies are made from a Introduction of Cookies stiffer dough that can be handled like clay. It is usually rolled into balls or other simple shapes. Cookies are one of the most popular baked goods in Rolled Cookies: Rolled and cut cookies are a type of the world. They refer to a small, sweet, baked treat cookie that is made from a dough that is flattened out that is typically round or flat in shape. Cookies are and cut into various shapes before baking. They enjoyed as snacks, desserts, or even gifts, and they’re require more time and preparation than drop or bar fun to bake at home. cookies. Sugar Cookies and gingerbread men are common rolled and cut cookie examples. Cookies are made from different and various Refrigerated Cookies or Icebox: Also known as ingredients, different kinds of cooking methods, and a icebox cookies. To make them, you need to prepare variety of flavors, textures, and styles. the cookie dough and then place it in the refrigerator overnight. Cookies Origin Stencil Cookies: this is for cookie decorating it is Why is a cookie called a cookie? usually made from a thin plastic material called mylar The word "cookie" comes from the Dutch word (mai - luh). "koekje," which means "little cake." which is a Sandwich Cookies: Made by putting two cookies diminutive of "koek" ("cake"), which came from the together with a filling in between. The filling can be Middle Dutch word "koke" anything like cream, jam, or chocolate or anything you like Most English-speaking countries call crunchy cookies Pressed Cookies: Made with a special tool called a "biscuits", except for the United States and Canada, cookie press. All you need to do is fill the press with where "biscuit" refers to a type of quick bread. cookie dough and then push it down to squeeze the Chewier biscuits are sometimes called "cookies" dough out. It’s an easy way to make pretty cookies even in the United Kingdom. Some cookies may also without rolling or cutting them. be named by their shape, such as date squares or bars. Types of Cookies by Texture Chewy Cookies: are a delicious treat that are soft and They date back as early as the 7th Century. Persia gooey in the middle. The secret to their chewiness is which is now Iran. They were one of the first countries usually extra moisture, which you can get by using to grow and harvest sugar cane. The first cookies were more butter or brown sugar in the recipe. simple and small cakes that were baked as a way to Crispy Cookies: Thin and crunchy, these cookies are test oven temperature before making larger batches of baked for longer to remove moisture, like gingersnaps. cakes. This practice spread to Europe through trade and conquest. By the end of the 14th century, cookies A Crisp cookie is the result of cookie dough with high- were commonplace in European cities. fat and sugar content, and a low moisture content. Different kinds of cookies Soft Cookies: are light and fluffy, often have a cake- Bar Cookies: These cookies are made by spreading like texture. Example of this are sugar cookies and the dough or batter in a pan and then baking it as one snickerdoodles. whole piece. So after baking it, you will cut them into Spread Cookies: Spread is desirable in some smaller squares, rectangles, or bars. You will now cookies, while others must hold their shape. These are have a bar of cookies. An example of a bar cookie is the cookies flatten out while baking, like oatmeal brownies. cookies or classic chocolate chip cookies Dropped Cookies: When we talk about "dropped Decorating Cookies cookies," we're referring to a simple baking method. Drop cookies don't require special shaping. Here are a few ways to decorate your cookies: Icing: Start with powdered sugar and mix it with a water or milk until you get a smooth and thick consistency. You can use this icing to drizzle over your Description: Eggs provide moisture, structure, and cookies or pipe them into different shapes and richness to cookies. designs. If you want to add color, just mix in some food Vanilla Extract: coloring. You can create fun patterns, write messages, Description: Vanilla extract is a flavoring that adds or even outline shapes to make your cookies look extra a sweet, aromatic flavor to cookies. special. Sprinkles: You can add them before baking, which will How to Bake Cookies allow them to set into the cookie, or sprinkle them on top after the icing has dried for a bright and colorful Under bake finish. There are many types of sprinkles available, For a chewier cookie texture, Bake your from classic rainbow to themed ones, so you can cookies in 375 F under 10 minutes. choose whatever fits the occasion. Chocolate Drizzle: Using a spoon to drizzle it over the Normal Bake cookies. This makes them taste even better and look The ideal temperature to baking cookies is on really nice, too. You can add a bit of coconut oil to 350 F under 12-14 minutes make the chocolate shiny and easy to drizzle. Over Bake Cookie Cutters: Using cookie cutters is a great way to For a crunchy cookie texture, you must bake make fun shapes. You can find cookie cutters in all the cookies under 375 F for 12 Minutes sorts of designs, like stars, hearts, or holiday shapes. After baking the cookies, you can decorate them to Tips in Creating a Good Quality Cookie match their shapes. For example, use green icing on a tree-shaped cookie or pink icing on a heart-shaped Use Room Temperature Ingredients: Butter and eggs one. mix more easily when they’re at room temperature, resulting in better texture. Ingredients used in making Cookies Chill the Dough: Some cookie recipes benefit from Dry Ingredients chilling the dough before baking. This helps control spreading and can give you a thicker, chewier cookie. Flour (APF): Don’t Overmix the Dough: Overmixing can lead to Description: Flour is the main structure-building tough cookies. Once the ingredients are combined, ingredient in cookies. It provides the necessary stop mixing. proteins and starches that form the cookie’s Keep an Eye on the Oven: Cookies bake quickly, so shape and texture. it’s important to check on them towards the end of the Baking Soda: baking time to avoid burning. Description: Baking soda is a leavening agent that Use Parchment Paper: Lining your baking sheet with helps cookies rise and spread. parchment paper prevents sticking and makes Chocolate Chips: cleanup easier. Description: Chocolate chips are small, bite-sized pieces of chocolate, typically used in baking. They come in various types, including semi-sweet, milk, dark, and white. Sugar (White and Brown Sugar): Description: Sugar adds sweetness and contributes to the cookie’s texture and color. Wet Ingredients Butter: Description: Butter is a fat that adds flavor and richness to cookies. Eggs: