Baking Tools and Ingredients PDF

Lesson 1 Baking tools and Equipment - It makes preparation and cooking each recipe easier. It helps individuals to the kitchen to operate and prepare more efficiently. Baking wares - Are made of glass or metal containers for batter and dough with various sizes and shapes. Cake pans - Come in dif...

Lesson 1 Baking tools and Equipment - It makes preparation and cooking each recipe easier. It helps individuals to the kitchen to operate and prepare more efficiently. Baking wares - Are made of glass or metal containers for batter and dough with various sizes and shapes. Cake pans - Come in different sizes and shapes and may be round, square, rectangular, or heart shaped. Tube center pan - Is deeper than a round pan and with a hollow center which is removable and used to bake chiffon type cakes. Muffin pans - Has 12 formed cups for baking muffins and cupcakes. Pop over pan - Is used for cooking Pop over Jelly roll pan - Is shallow rectangular pan used for baking rolls. Bundt pan - aid a round pan with scalloped sides used for baking elegant and special cakes. Custard cup - Is made porcelain or glass used for baking individual custard. Griddle pans - Is used to bake griddles. Loaf pan -Is used to bake loaf bread. Biscuit and Doughnut cutter - Is used to cut and shape biscuits or doughnut Cutting tools - Include a knife and choppin6h board that are used to glazed nuts, or other ingredients in baking. Electric mixer - Is used for different baking procedure for beating, stirring, and blending. Flour sifter - Used for sifting flour Grater - Used to grate cheese, chocolate, and other fresh fruits. Measuring cups - Made of transparent glass or plastic is more accurate for measuring. Measuring spoon - Consist of a set of measuring spoon used to measure small quantities of ingredients. Mixing bowls - Comes in graduated sizes and has sloping sides used for mixing ingredients. Mortar and Pestle - Is used to pund or ground ingredients Pairing knife - is used to pare or to cut fruits and vegetables into different sizes Pastry bag - Is a funnel shaped container of icing or whipped cream Pastry blender - Has a handle and with wire which I used to cut fat or shortening in the preparation of pie, biscuits or doughnuts Pastry brush - In used in greasing pans or surface of pastries bread Pastry tip - Is a pointed metal or plastic tube connected to opening of the pastry and is used to form desired design Pastry wheel - Has a blade knife used to cut dough when making pastries Rolling pin - Is used to flatten or roll the dough Rubber scraper - Us used to remove bits of food inside the bowl Strainer - Is used to strain it sift dry ingredients Timer - Is used in timing baked products, the riding of yeast and to check doneness of cakes Weighing scale - Is used to measure ingredients in large quantities Utility tray - Is used to hold ingredients together Wire whisk - Is used to best or whip egg whites or cream Wooden spoon - Also called mixing spoon Cake decorator - Used in decorating or designing cake and other pastry products Cookie press - Used to mold and shape cookies Lesson 2 Baking ingredients I. Flour - Primary ingredient of most baked products 1. Whole Wheat Flour - Comes from wheat grains, contains the whole part of the grain 2. Bread Flour - This is the best choice for yeast products like pan de sal, pan/sliced bread, crusty bread, rolls, and buns 3. All purpose flour - Made from a combination of bread and cake flour sources and has medium gluten strength 4. Cake flour - Is excellent for baking fine-textured cakes with greater volume 5. Rice flour - Made from finely milled rice II. Liquids Important for hydration, protein, starch and leavening agents 1. Water 2. Milk and creams -it contributes water, fats, nutrients, and flavor 3. Juice - Adds flavors and colors III. Fats - May come from animal o vegetable fats. 1. Butter - Is made from fatty milk protein 2. Margarine -It is made from various hydrogenated vegetable of animal fats 3. Oil - Come from vegetable, nut or seed sources 4. Lard - It comes from the side part of the bag IV. Sugar -Sugar or sweeteners have different degrees of sweetness and com in various forms from powder crystals to syrup 1. Granulated or Refined Cane Sugar - Regular white sugar is also called table sugar 2. Confectioner or Powdered Cane Sugar - Sugar ground to a fine powder mixed with a small amount of starch, also called icing sugar 3. Brown Sugar - Used in place of white sugar when its flavor and color is desired V. Leavening Agents - These are responsible for the production and incorporation of gases during the baking process 1. Yeast - It is single-celled plant that feeds on starch and sugar 2. Baking Soda - Sodium bicarbonate, a fine white powder that has a slightly salty and alkaline taste 3. Baking powder - Mixture of baking soda plus an acid to react with it and starch to prevent lumping. VI. Eggs -They perform many functions in the production of baked products Lesson 3 Baking terms Bake/Baking - The process of cooking food by indirect heat or dry heat Batter - Mixture that is thin enough to stirred, poured or spooned; often made of flour, eggs, and milk Beat - To stir rapidly by hand or with a mixer Bite-sized - To cut or tear food into small enough pieces Blend - To stir together two or more ingredients Caramelize - To heat sugar until it dissolves and turns into a gold syrup Convection oven - The stove in which a fan circulates heated air through the oven Cream - To beat together two or more ingredients, such as butter, and sugar Crush - To reduce crumbs, powder, or small pieces Cut in. - To mix a cold fat with flour or dry ingredients Dip - To slowly, but briefly, lower food into a melted mixture Dough - A flour of mixture that can be rolled or kneaded Drop - To place cookies by spoonful onto cookie sheet Fold/Fold in. - To gently combine a light, airy mixture Golden brown - To visually test for doneness of a light to medium brown color Grease and Flour - Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking Ice/Icing - To cover a cake or cookie, with mixture, such as frosting Knead - To work dough by hand, or with a dough hook of an electric mixer Melt - To apply heat to change a food from a solid to a liquid such as butter and cholate Mixing - To bring together into uniform mass Roll Up Jelly-Roll Fashion To roll dough and filling together Sieve - To strain dry or wet ingredients Sift -To pass an ingredient, such as powdered sugar Slice - To cut into thin, flat pieces Soft peaks - To beat whipping cream or egg whites until the peaks curl Stiff Peaks - To beat whipping cream of egg whites until the peaks stands up straight Spead - To cover evenly Sprinkle - To scatter lightly Steam - To cook a a rack above boiling liquid Whip - To combine two or more ingredients using a wire whish Lesson 4 Weights and Measurement in Baking Rice and Flour. - Fill the cup to overflowing, level-off with a spatula or with a straight edge of a knife Refined Sugar - Sift sugar once to take out lumps, if nay Brown Sugar. - Pack into cup just enough to hold its shaped when turned off cup Liquids Ingredients. - Liquid measuring cup is a glass or plastic cup with graduated marking on the side. Place the cup on a flat, level surface. Kitchen terms Abbreviation Table spoon - Tbsp or T Grams - g or gr. Pounds - Lbs Pint - Pt. Teaspoon - Tsp. or T. Cups - C Ounces - Oz. Kilo/kilogram - k/kg Quart - Qt. Medium - Med. Second - Sec. Minute - Min. Hour our hours - Hr. Square - Sq. Gallon - Gal. Degrees F - °F Degrees C - °C Piece or pieces - pc. Lesson 5 Baked Products Cookies - The term is derived from the Dutch word koekje meaning small cake 1. Pressed Cookies - Made from soft dough 2. Dropped Cookies - also made from soft dough that is dropped the baking sheet with a spoon or scoop 3. Rolled Cookies - Are rolled and cut from stiff dough 4. Sheet Cookies - Are commonly called bar cookies Pies and Tarts - Baked goods have crust and filling 1. One crust pie - type of pie that does not have a top crust 2. Double crust pie - Made of two crusts – the top and the bottom crusts that seal around the fillings 3. Turnovers - Individual pies formed by folding crust in half over 4. Puff Pastry - Rolled dough formed from layers of fat in between layers of dough Quick bread - Breads that are quick to make and easy to make - Pancakes - Crepe - Waffles - Popovers - Muffin - Coffee cakes - Dumpling cakes Yeast - Baked dough made of flour and water and leavened by yeast Cakes - Are very similar to sweetened loaves and bread but it is the richest and the sweetest type of baked product Examples of mixing method: -Shortened cakes - Sponge cakes - Angel foods - Chiffon cakes