INTRODUCTION TO
BAKING
ESSENTIAL QUESTIONS
•WHAT ARE THE DIFFERENT
INGREDIENTS USED IN BAKING?
•HOW DOES EACH INGREDIENT USED
IN BAKING AFFECT THE FINAL
OUTCOME?
BEFORE WE BEGIN…IS THERE A
DIFFERENCE BETWEEN BAKING AND
REGULAR COOKING?
• YES!
1. NO CHANGES TO PRODUCT CAN BE MADE ONCE IT GOES INTO THE
OVEN
2. REQUIRES MORE ADVANCED PLANNING- MUST TAKE INTO
So this
CONSIDERATION COOLING AND SERVING TIME….
means – FOLLOW RECIPE AND
MEASURE INGREDIENTS
PRECISELY!!!
WHAT ARE THE DIFFERENT
INGREDIENTS USED IN BAKING?
• Flour
• Eggs
• Leaveners
• Fat
• Sweetners
• Salt
FLOUR
• MOST IMPORTANT INGREDIENT
• AMOUNT OF PROTEIN (GLUTEN) AND STARCH
DETERMINES HOW FLOUR WILL BEHAVE IN
RECIPE.
• GLUTEN – PROTEIN IN FLOUR THAT WHEN
MOISTENED AND “WORKED” WILL DEVELOP
LONG, STRETCHY STRANDS. THESE STRANDS
BECOME STRONGER THE MORE YOUR DOUGH
IS HANDLED.
KINDS OF FLOUR
• ALL-PURPOSE
• MOST COMMON TYPE OF FLOUR
• BLEND OF LOW AND HIGH PRO. WHEAT
• BREAD
• MOST APPROPRIATE FOR MOST YEAST-BREAD RECIPES
• HAS MORE PRO. THAN A-P
• CAKE
• USED IN MOST CAKE RECIPES, MANY COOKIE AND MUFFIN
RECIPES
• PROVIDES LESS CHEWY, MORE TENDER TEXTURE
• LESS PRO. THAN EITHER A-P OR BREAD FLOUR
EGGS
• PROVIDES DOUGH WITH MOISTURE
• HELPS IT STICK TOGETHER
• WATER IN EGGS EXPAND, HELP TO RISE
• ADDS PROTEIN – FIRMER, DRIER PRODUCT
• EGG YOLKS – RICH, GOLDEN COLOR TO FINAL PRODUCT
• EGG WASH – GLOSSY SHEEN (WHITES = SHINE, WHITES+YOLK =
GOLDEN HUE)
LEAVENERS
•INCREASES THE VOLUME OF A DOUGH
OR BATTER BY ADDING AIR OR OTHER
GAS
•3 TYPES – ORGANIC, CHEMICAL,
PHYSICAL
ORGANIC LEAVENER
• YEAST
• TINY, SINGLE-CELLED ORGANISM
• NEEDS MOISTURE, WARMTH AND FOOD (USUALLY SUGAR)
• YEAST CELLS GIVE OFF CO2 AND ALCOHOL WHEN THEY GROW AND
REPRODUCE, CAUSING BREAD TO RISE
CHEMICAL LEAVENER
• BAKING POWDER
• REACTS TO MOISTURE AND HEAT
• RELEASES CO2 TO CAUSE DOUGH/BATTER TO RISE
• BAKING SODA
• SIMILAR TO BAKING POWDER, BUT ALSO NEEDS AN ACID.
SIFT WITH FLOUR/OTHER DRY INGRE. TO BREAK
UP CLUMPS/MIXED WELL
• IF NOT = TUNNELS OR AIR POCKETS.
PHYSICAL LEAVENERS
• STEAM
• MOISTURE FROM BUTTER, EGGS OR OTHER LIQUIDS
• LIQUIDS HEAT, TURN TO STEAM, EXPANDS
• AIR
• CREAMING/ WHIPPING INCORPORATE AIR
• AIR TRAPPED RESULT IN POCKETS THAT GIVE HEIGHT AS WELL AS SOFT, SPONGY
TEXTURE
Fat
• Contribute to:
• Flavor – some add own flavor (butter), encourages browning – extra
flavor
• Texture – type of fat and how it is worked into batter or dough
determines texture – smooth to brittle
• More fat = softer the batter/dough, causes spreading
• Texture contrast – crisp outside, soft inside
• Freshness
• Extends life of baked good by holding in moisture
• Fats – solid at room temp
• Oils – liquid at room temp
Kinds of Fats
• Butter
• Made from cream
• Adds flavor and flakiness to pastry/biscuits
• Lard
• Made from refined pork fat
• Unique flavor, makes flakey pastry
• Esp. good in pastry for savory dishes
• Shortening
• Made from vegetable oil – processed to make it solid at room temp
• Lacks flavor, used like butter, adds extraordinary flakiness
• Margarine
• Similar to shortening
• Lacks flavor, used as substitute for butter
Kinds of Oils
• Neutral oil
• Canola, corn, safflower – lacks flavor
• Vegetable Oil
• Belnd of neutral oils – lacks flavor
• Flavored oils
• Nut oils (walnut, peanut, etc.)
• Olive oils
• Has a distinct flavor
Sweetners
• Add sweetness and flavor
• Provide texture, appealing color and flavor when sugars carmelize
• Help products rise – attract moisture, makes goods softer, longer
lasting
Kinds of Sweetners
• Granulated Sugar – refined sugar cane or beets
• ORDINARY white sugar
• Superfine aka castor/baker’s sugar
• Finely ground granulated sugar
• Confectioner’s aka Powdered Sugar
• Ground into a fine,white, easily dissolveable powder
Kinds of Sweetners
• Brown
• Molasses + white sugar
• Molasses
• Byproduct of sugar refining
• Thick, sweet, brownish/black syrup
• Distinctive, slightly bitter flavor
• Honey – bee bypoduct
• Maple Syrup – boiled down maple tree sap
• Corn Syrup – made from cornstarch
Salt
• In small amounts:
• balances other flavors and makes them more vivid
• Controls the growth of yeast
• In large amounts:
• Salt’s own flavor comes to the forefront
• Will kill yeast
Summary
• MAKE AN OUTLINE OF THE LESSON
QUIZ TIME
• DIRECTIONS: WRITE THE LETTER OF THE CORRECT ANSWER
[Link]
TINY,
SINGLE-CELLED ORGANISM
WHICH GIVE OFF CO2 AND
ALCOHOL WHEN THEY GROW AND
REPRODUCE, CAUSING BREAD TO
RISE
[Link]
•THEY ARE RESPONSIBLE FOR THE
SWEETNESS OF THE PRODUCT AND
GIVE APPEALING COLOR TO THE
PRODUCT ONCE SUGAR IS
CARAMELIZED
[Link]
•PROVIDES DOUGH WITH
MOISTURE AND HELPS IMPROVE
THE COLOR OF THE PIE OR BREAD
[Link]
•PROTEIN IN FLOUR THAT WHEN
MOISTENED AND “WORKED” WILL
DEVELOP LONG, STRETCHY
STRANDS. THESE STRANDS BECOME
STRONGER THE MORE YOUR
DOUGH IS HANDLED.
[Link]
•INCREASES THE VOLUME OF A
DOUGH OR BATTER BY ADDING AIR
OR OTHER GAS
[Link] OSAD
•SIMILAR TO BAKING POWDER,
BUT ALSO NEEDS AN ACID
[Link] UAGRS
•
A TYPE OF SUGAR OR SWEETENER
WHICH IS GROUND INTO A
FINE,WHITE, EASILY
DISSOLVEABLE POWDER
[Link] ORFUL
•A TYPE OF FLOUR WHICH IS USED
FOR MAKING CAKE
[Link]
•A TYPE OF FAT WHICH IS MADE
FROM CREAM
[Link] ASUGR
•IT IS ALSO KNOWN AS
ORDINARY SUGAR
QUESTIONS…..
•WHAT WILL YOU DO IF YOU
FORGOT TO BRING YOUR FLOUR?
WHAT WOULD BE THE SUSTITUTE
INGREDIENT OF A FLOUR? COFFEE
CREAM?ETC.
WHAT WILL YOU ADD TO A
LARD TO SUBSTITUTE A
BUTTER?
CONVERSION /
SUBSTITUTION OF
WEIGHTS AND
MEASURES
DIRECTIONS: TRY TO SCAN THE
CONVERSION/SUBSTITUTION
TABLE GIVEN TO YOU
WHAT WILL YOU SUBSTITUTE
TO A 1 SQUARE UNSWEETENED
CHOCOLATE?
WHAT IF YOU ONLY NEED A
HALF CUP OF WHOLE MILK?
WHAT IF YOU NEED 2
TABLESPOON OF
CORNSTARCH?WHAT IS THE
EQUIVALENT MEASUREMENT OF
THE SUBTITUTE INGREDIENT?
LET’S FIGURE THESE OUT
• 2C MILK=12SIFTED CYSTAL+2C
WATER
•THEN 3C MILK=___SIFTED
CRYSTALS+ __C WATER
HOW MUCH YOU’VE LEARNED
• DIRECTIONS: FILL IN THE BLANKS WITH THE CORRECT ANSWER
ASSIGNMENT
• FIND THE CORREPONDING MEASUREMENT OF THE FOLLOWING:
• 1/2C BUTTER:___C MARGARINE
• 2C CORNSTARCH:__T [Link]
STANDARD TABLE OF
WEIGHT & MEASURES
•NECY WAS TASKED TO
MAKE A MERINGUE
AND NEEDS TO BAKE IT
FOR 15 TO 20 MINUTES
AT 250◦F BUT THEIR
OVEN’S TEMPERATURE
IS EXPRESSED IN
DEGREE CENTIGRADE.
•WHAT SHOULD NICA
DO IN ORDER TO MEET
THE SET OVEN
TEMPERATURE(250◦F)
?
FARENHEIT TO
CELCIUS
CELCIUS TO
FARENHEIT
TEMPERATURE CONVERSION TABLE
CENTIGRADE TO FARENHEIT
50-122 110-230 170-338 230-446
60-140 120-248 180-356 240-464
70-158 130-266 190-374 250-482
80-176 140-284 200-392 260-500
90-194 150-302 210-410 270-518
100-212 160-320 220-428 280-536
◦C=◦F-32X5/9
◦F=◦CX 9/5+32
ACTIVITY TIME
•DIRECTIONS:CONVERT THE
FOLLOWING:
•
•80◦C=__◦F 302 ◦F =__
◦C
•100◦C=__◦F 248◦F=__
◦C
•220 ◦C= =__◦F
446 ◦F=__
◦C
QUIZ TIME
•[Link] THE FOLLOWING
INTO FARENHEIT
•1. 60◦C
•2. 210 ◦C
•3.270 ◦C
•4. 80 ◦C
•5. 200 ◦C
B. CONVERT THE FOLLOWING INTO
DEGREE CENTIGRADE
•6. 212◦F
•7.320 ◦F
•8. 428 ◦F
•9.536 ◦F
•10.500 ◦F
ASSIGNMENT
• FIND THE VALUE OF THE FOLLOWING
• 1. 392 ◦F=________ ◦C
• 2. 374◦F=_________ ◦C
• 3. 100◦C=________ ◦F
• 4.250 ◦C=________ ◦F
• 5. 120 ◦C=________ ◦F
SANITARY PRACTCES
&
SAFETY RULES
ACTIVITY A(sanitary practices
•DIRECTIONS: WATCH A VIDEO CLIP &
TAKE NOTE OF THE SANITARY
PRACRTICES MENTIONED IN THE
[Link] READY TO SHARE IT TO
THE CLASS
CHECKING HOW MUCH YOU’VE
LEARNED
•CITE SANITARY PRACTICES THAT
SHOULD BE OBSERVED IN THE
WORKPLACE WITHIN:
•A. YOURSELF
•B. FOOD
•C. WORKPLCE
ACTIVITY B:
•DIRECTIONS:WATCH THE
VIDEO CLIP & LIST THE
HAZARDS AS WELL AS ITS
EXAMPLES & HOW TO
PREVENT THE OCCURRENCE
OF HAZARDS
HOW MUCH HAVE YOU
LEARNED
•LIST DOWN THE 6 POSSIBLE
HAZARDS THAT MAY OCCUR IN THE
WORKPLACE WITH ITS
CORRESPONDING WAY TO PREVENT
OR AVOID THESE HAZARDS.
