Baking Course PDF

RELEVANCE OF THE COURSE Puree- to press through a fine sieve. - Get acquainted with bakery/starting a baking career Sprinkle- to scatter small drops or particles of an - Improve baking skills...

RELEVANCE OF THE COURSE Puree- to press through a fine sieve. - Get acquainted with bakery/starting a baking career Sprinkle- to scatter small drops or particles of an - Improve baking skills ingredients such as flour or sugar over a surface. - Promote self-esteem - Encourage cultural awareness Stir- to mix ingredients with a spoon using a figure eight or circular motion. CAREER OPPORTUNITIES Whisk- to incorporate air into a mixture using a wire Cake Decorator- Decorates cakes using a variety of tool, materials, whisk or electric mixer. and food items. Mix- To blend two or more ingredients so thoroughly Pastry Chef- In charge of and trained in the production of desserts. that no single ingredient can be distinguished from the others. Bakery Sanitation- Responsible for general sanitation. MAJOR DRY INGREDIENTS Bakery Technologist- Responsible for the development creating, launching, and implementing new products.  Flour- Flour gives the main structure of the products. It is the basic ingredient used in baking. Caterer- Plans, make transport and serves food for different occasions. TYPES OF FLOUR Bakery Owner- Are entrepreneurs who manages and directs the activities in their own bakeshop.  Cake flour- Used for cake because of its lightness and low protein content HISTORY of BAKING 9 % gluten.  All purpose flour- Most frequently Baking, a method of cooking food using dry heat in an oven, originated used since it can produce be used for from early humans who found wild edible grains during hunting.They all kinds of baked products contain 10 - grew these grains and grinded them into flour, which was then mixed 11 % of gluten. with water to form dough.This technique, first introduced by Swiss lake  Bread flour- Used for cake because of dwellers around 8,000 years ago, resulted in hard, soft bread. its lightness and low protein content Basic Terminologies 9 % gluten. Bake- to cook in an oven that is heated to a desired temperature.  Sugar- Acts not only as sweeteners but also responsible for making cake tender. It provides Batter- it is a mixture of flour, liquid, and other ingredients. golden color for bread, it acts as food for the Brush- to cover lightly with fat cream, slightly beaten egg white or other yeast, gives flavor and helps in the browning the ingredients using a pastry brush. crust. Caramelize- to melt sugar over medium heat, stirring constantly until TYPES OF SUGAR it forms golden brown syrup.  Granulated sugar- It is commonly use at home and is being used for all Coat- to cover an entire surface with a given mixture. types of bakery products. Blend- To combine ingredients thoroughly.  Confectioners sugar- Also known as Cut and Fold- to combine using two motions cutting vertically through powdered sugar. Used in making icing, mixture and turning it over by grinding the rubber scraper across the candies, etc. responsible for the bottom of the bowl at each turn. smoothest texture for icings. Dot- to scatter small bits, such as butter over the surface of the food.  Light Brown sugar- Light brown sugar is commonly used in baking and Dissolve- to mix ingredients with liquid until it is liquefied. in making sauces and glazes. Dough- stiffened mixture flour liquid and other ingredients thick enough to be kneaded or rolled.  Dark Brown sugar- Often used in Dredge- to coat lightly or sprinkle with flour, corn meal or sugar. richer food such as gingerbread. Knead- to mix dough with pressing motion accompanied by folding and  Leavening Agents- Makes product rise, light stretching. and porous (Absorbent). Pre-heat- to heat the oven to desired temperature before putting in food to bake or roast.  TYPES OF LEAVENING AGENTS the baked products. These are the ingredients that add distinction and character to baked goods.  Baking Powder- Used to increase the volume and lighten the texture of baked Measuring Tools and Weighing Devices goods. MEASURING CUPS (liquid ingredients)  Yeast- Makes the dough rise while also - Measuring Cups are used to measure the volume of liquids providing flavor, it creates carbon dioxide such as milk, water, oil, or solid powders like sugar, flour or in the dough.This stretches and expands it. washing powder.  Baking Soda- Usually added to raise the MEASURING SPOONS mixtures of dough. - Comes in different sizes from a dash, teaspoon to tablespoon. Measuring spoon can also be used to measure  Fats- Helps to increase the baked products’ both dry and liquid ingredients. volume, makes slicing easier, softens crumbs, and crust, and improves the firmness. ELECTRONIC SCALES TYPES OF FATS - Electrically operated.These calculate weight in grams,  Butter- Gives richness, tenderness, ounces, and pounds depending on the setting.These comes in and structure to cookies, cakes, pies, various sizes depending on what you are weighing. and pastries. WEIGHING SCALE - Used to measure large quantities of ingredients.  Shortening- To impart crisp and FLOUR SIFTER crumbly texture to baked products and to increase the plasticity, or workability - Used in sifting coarse or dry ingredients such as flour of doughs. and sugar.  Eggs- Vital ingredient that contributes to the structure of baked SPATULA products. Makes the baked products have smooth and creamy texture. - A flat thin and blunt metal used for leveling dry Serves as strengtheners of the mixtures. ingredients and spreading icing and frosting on cakes. BASIC GUIDELINESS IN MEASURING Minor Dry Ingredients INGREDIENTS  Dried fruits and nuts- Used to add flavors to bakery products. 1. Read and understand your recipe. Improves texture, color, moisture, shelf life, and visual appeal of 2. Use the appropriate measuring tools. products. 3.Avoid spillage of ingredients when measuring.  Chocolates- Used as the base for cakes, brownies, confections, and cookies. Proper way of measuring dry and liquid ingredients in baking.  Salt- Enhances the overall flavor of bread and other pastries. MEASURING DRY INGREDIENTS Controls the fermentation of yeast. Gives strengthening effect in the dough specially on the gluten protein. 1. FLOUR a. Use spoon to move flour to the measuring cup until it Major Liquid Ingredients- Provide moisture to rehydrate and activate overflows. Do not tilt or shake the cup of accuracy. the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during b. Level off the rim of the cup using a spatula or any the kneading of dough. straight edge tool.  Milk Products- Used to moisten the batter. Increases c. To remove lumps or big particles, sift the flour. nutritional flavor for the baked products.  Water- Gives coarse texture to bakery products.Also makes the product chewy and rehydrated. 2. Granulated Sugar Minor Liquid Ingredients- They are used in small quantity, but contribute to the enhancement of flavour and texture of a. Use spoon to move sugar to the measuring cup until it overflows. b. Level it off using a spatula or any straight edged tool. c. Do not tap the sugar to avoid having it compressed inside the cup. d. To remove lumps or big particles, sift the sugar. 3. Brown Sugar a. To remove the lumps. Roll them out or press them using the tines of a fork. b. Place the amount of sugar on a cup until its compact. c. Level it off using a spatula or any straight edged tool. 4. Baking powder and baking soda a. To remove lumps or big particles, sift the powder. b. then level it off. MEASURING LIQUID INGREDIENTS a. Place the glass or cup in a flat surface before pouring any liquid ingredients to be measured. b. Gradually pour liquid to the measuring cup. c. Check if the desired measurement has been taken.