CONVENIENT TOOLS levelling, spreading and

loosening products from

 Utensils with specific pan
use or purpose o Serrated knife- knives
 Easier to perform the that has sharp teeth in
task order for baked products
 Saves time and less not to tear when slicing
effort in performing the o Coconut shredder- a tool
task made up of hard plastic,
metal or tin that has
HOW DOES IT CONTRIBUTE ON rounded shard edge that
PRODUCTIVITY? is used to cut food
products into rounded
 No wasted time
stripes like buko or
 More output
papaya
 Less time o Cookie cutter- a special
 Faster work tool in baking that is
used to cut out different
shapes of cookies
TOOLS o Skewer- elongated metal
stick as thin as match
o Weighing scale- very stick used to check
useful accurate doneness
measuring, portioning or o Dough cutter- gadget that
scaling in large is circular tin or hard
quantities plastic specially
o Digital weighing scale- designed to cut dough to
Accurate measuring tool achieve uniform size and
that use of battery for shape
either small or large o Pastry blender- a tool
quantity that has metal stripes
o Timer- A gadget used to with semi circular
sound off to indicate arrangement attached to a
period of time to avoid wooden or plastic handle
overcooking that is used purposely to
o Oven thermometer- a clock cut in fats to flour
gadget like to indicate o Sifter- a cup like tool
oven temperature that has a handle with
o Spatula- also palate lever that shakes the
knife useful in baking flour and passes through
for manypurposes such as a fine mesh at the bottom

1
Baking Reviewer
 o Strainer- a bowl shaped  Mix
with fine net like either  Sift
made of wire or plastic a  Stir
handle or two used to  Toss
strain/sieve  Whip/whisk
o Egg beater- a special  Bind
gadget intended for
beating eggs for omelette
and egg whites for icing 1T 3t 15ml
or meringues 1c 16T 250ml
o Electric mixer- a device 1pint 2c 500ml
used purposely to beat 1quart 2pints 4cups
food mixtures with 1gal 4quarts 16cups
different hook for 1liter 1000ml 4cups
different type of
mixtures and graduated
Food terms
speed
o Rubber scraper- a tool o Custard
that looks flat basting o Caramel
spoon made up of hard o Muffin
plastic or rubber that is o Icing
used for mixing delicate o Egg wash
food mixtures o Fudge
o Wire whisk- circular
wires or plastic gathered BASIC BAKING INGREDIENTS
at the handle made either
 FLOUR
wood or metal
 SUGAR
o Dough cutter- “raspa”
o Rolling pin- “plantcha”  FAT
o Food tong- protects the  SALT
hand in handling hot  YEAST
baked products
Flour Mixture
MIXING TERMS
 Contains liquid & flour
 Beat mixture
 Blend
 Combine Two classes
 Cream 1. Batter- contains enough
 Cut in liquid to be beaten &mix
 Fold
 Knead

2
Baking Reviewer
 o Drop batter- APF  Nutrient content will be
substitute for bread enriched
making(1part water-  Enhances flavour
2part flour)
 Adds tenderness
MUFFINS, CAKES
o Pour batter- Cake Stages
flour, third class
flour, soft flour(1 1. The foam Stage/Foamy
part liquid- 1 part Stage- Starts to beat and
flour) it becomes dull white
CREAM PUFF, GRIDDLE 2. Soft peak stage- if you
CAKES, WAFFLES lift the wire whisk the
2. Dough- less liquid mixture will follow but
o Soft dough- sticky, still the peak collapse
used for breads..ex. 3. Stiff peak- the peak will
sweet dough(1part stand up
liquid-3parts flour) 4. Dry stage- the texture is
ROLLED BICUITS, no longer soft
BREAD ROLL, LOAF Tips: make sure the beater
BREAD and mixing bowl is free
o Stiff dough- plain from oil
dough, not
sticky(1part liquid-
4parts flour)
PIE Yeast Bread
CRUST,NOODLES,MOLDED o Leavening agent used
COOKIES is yeast
The measuring tool depends on o Uses bread/hard/strong
the quantity: flour.(highest
protein)BRANDS:
 Measuring spoons for willington, angel
small quantities white, king Montana
 Measuring cups o Needs fermentation:
proofing time
 Weighing scale for larger
o Knead
quantities
o Soft dough
Functions of egg white:
Quick bread
 Leavening agent-adds
o Drop batter
volume
o Baking powder, baking
soda..APF

3
Baking Reviewer
 o Does not need  First bread is unleavened
fermentation  Yeast was accidentally
o Mix only added
Plain dough – water, Errors:
shortening
 Cracked crust
Sweet bread- milk, margarine,  Pale crust
eggs  Dark crust
1. Straight dough(lean  Small volume
dough)  Heavy compared to size
 make use of instant  Wrinkled
yeast  Sour, yeasty taste
 yeast id  Not fine crumb
incorporated on the  Not even shape
mixture directly
EGG WASH—EGG+MILK EVAP
2. sponge and dough(soft
dough) Quick bread
 use dry active yeast
 makes the sponge  Baked
first  Pan fried
 luke warm
water+yeast  Biscuits- stored for
3. no time dough long(flour+milk)
 Waffles-directly cooked
How to test elasticity?
in hot pan
GET A PORTION OF THE  Doughnut-deep fried
DOUGH THEN TRY TO STRETCH  Pancake
SLOWLY, IF IT DIDNT BREAK ITS  Stale bread
ALREADY ELASTIC.  Muffin- bread in a cup
How to test if it is rready form
for punching?  Cupcake cake in cup form

PUT TWO FINGERS IF IT Pastry

DOEST COME BACK THEN IT IS
READY  Rich in oil over water

Before baking makesure it is

fermented well... 4 kinds
HISTORY Short crust

4
Baking Reviewer
 Pastry is a dough and raisins, custard, or
of flour, water and shortening  fruit.
(solid fats, including butter)
that may be savoury or PIES
sweetened. Sweetened pastries A pie is a baked dish which is
are often described usually made of a pastry dough
as bakers' confectionery. The casing that contains a filling
word "pastries" suggests many of various sweet or savoury
kinds of baked products made ingredients. Sweet pies may be
from ingredients such filled with fruit (as in
an apple pie), nuts (pecan
as flour, sugar, milk, butter,  pie), brown sugar (sugar pie)
shortening, baking powder, or sweetened vegetables
and eggs. Small tarts and (rhubarb pie). Savoury pies
other sweet baked products are may be filled with meat (as in
called pastries. Common pastry a steak pie or a Jamaican
dishes patty), eggs and cheese
(quiche) or a mixture of meat
include pies, tarts, quiches, 
and vegetables (pot pie).
croissants, and pasties.
Pies are defined by
Choux pastry their crusts. A filled pie
(also single-crust or bottom-
or pâte à choux (is a crust), has pastry lining the
light pastry dough used in baking dish, and the filling
many pastries. It contains is placed on top of the pastry
only butter, water, flour and but left open. A top-crust pie
has the filling in the bottom
eggs. Instead of a raising
of the dish and is covered
agent, it employs high with a pastry or other
moisture content to create covering before baking.
steam during cooking to puff A two-crust pie has the
the pastry.  filling completely enclosed in
the pastry shell. Shortcrust
Rough pastry pastry is a typical kind of
pastry used for pie crusts,
a rich flaky pastry made but many things can be used,
with butter and used for pie- including baking powder
crusts, flans, etc biscuits, mashed potatoes,
and crumbs.
Danish pastry
 Single- bottom crust
a light, rich, flaky only(open)
pastry, especially a puff  Double- bottom and
paste, leavened with yeast and top(covered)__full
often filled with cheese, nuts covered : lattice

5
Baking Reviewer
Tarts-pocket pie

Puffs- round cream puff

Eclaire-elongated

Hopia

Strudles-bread made with

Danish prep

QUALITIES

 Flaky yet tender

 Crumbly (wrong handling)
 Rough /hard crust(too
much water)
 Tips:
o use chilled
shortening
o use cold water
o work quickly
o prick the bottom to
avoid ballooning
o full covered(prick
to air vent)
o brush the top with
eggwash to make it
shiny and brown(when
it is almost done

common error

-product burnt(should
be put on the bottom
part of the oven

Egg wash- put it when

it is almost done

6
Baking Reviewer