Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

MODULE 3. PRINCIPLES OF BAKING

Introduction

Baking is a science that relies on a good understanding of the basic principles of the baking and
cooking process. A good understanding of the everyday science of the kitchen makes for a well-rounded
professional.

Learning Objectives:

1. Identify the various mixing and cooking methods used in the bakeshop.
2. Understand how heat affects batters and dough, the basis of most bakeshop items.
3. Practice the basic cooking methods employed in the bakeshop.

 Content/ Information

IMPORTANT BAKING TERMS:

The process of cooking food by indirect heat or dry heat in a confined
Baking space as in heated oven using gas, electricity, charcoal or wood.
Baking blind This is the process of partially or fully baking a pastry case in the oven
without the filling. Baking blind is ideal if you have a no-cook filling, a
filling that needs little cooking or is cooked at a low temperature. It ensures
a crisp finish.
A mixture of flour, liquid, and other ingredients that is thin enough to
Batter
pour.
To thoroughly combine ingredients and incorporate air with a rapid, circular
Beat motion. This may be done with a wooden spoon, wire whisk, rotary
eggbeater, electric mixer, or food processor.
To combine ingredients and produce a homogenous mixture.
Blend

Boiling point 100°C

A term used by bakers to describe the operation of baking cakes after they
Bake off
have been prepared for the oven.
Coat To cover with a thin layer of flour, sugar, nuts or batter.

Chill To refrigerate, to reduce the temperature of food.

To seal the edges of two layers of dough with the tines of a fork or your
Crimp
fingertips.
To distribute solid fat throughout the dry ingredients using a pastry blender,
Cut in
fork, or two knives in a scissors motion.
To drip a glaze or icing over food from the tines of a fork or the end of a
Drizzle
spoon.

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY

 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Emulsion A mixture of two or more unmixable substances.

Fritter A deep fried item made of or coated with a batter or a dough.

Foaming To continuously beat egg white to incorporate air until it becomes light
and fluffy.

To gently combine a heavier mixture with a more delicate substance, such

Fold in
as beaten egg whites or whipped cream, without causing a loss of air.
To shred with a handheld grater or food processor.
Grate
To heat (an oven, for example) beforehand broader strips of zest, use a
Pre-heat
swivel-blade peeler or a sharp knife to cut away the peel.
A food made into a smooth pulp, usually by being ground or forced through
Puree
a sieve.
To refrigerate a gelatin mixture until it thickens to the consistency of
Partially set
unbeaten egg whites.
To remove the skin of a fruit or vegetable by hand or with a knife or peeler.
Peel
This also refers to the skin or outer covering of a fruit or vegetable.
Rind The skin or outer coating of such foods as citrus fruit.
This is the method of passing flour, cocoa or icing sugar through a sieve to
Sifting remove lumps and aerate it. Most cake recipes will suggest you sift these
ingredients for best results.
Scrape To remove sticky ingredients from the side of the mixing bowl.

Stir in To add another ingredient into the mixture.

Steam To cook food on a rack or in a wire basket over boiling water.

Margarine, butter, ice cream, or cream cheese that is in a state soft enough
Softened
for easy blending, but not melted.
Egg whites or whipping cream beaten to the stage where the mixture forms
Soft peaks
soft, rounded peaks when the beaters are removed.
Egg whites beaten to the stage where the mixture will hold stiff, pointed
Stiff peaks
peaks when the beaters are removed.
Toss To mix lightly with a lifting motion, using two forks or spoons.
A pedestal with a flat, rotating top, used for holding cakes while they are
Turntable
being decorated.
To beat rapidly and continuously to aid incorporation of air as in whipping
Whip
egg whites to make meringue and cream.
Zest The colored outer peel of citrus fruit, which is used to add flavor. The zest
is often referred to as “grated peel” in recipes. To create zest, choose the
diagonal-hole side of a box grater (it will zest more cleanly than if you use
the nail-hole side) and rub lightly to avoid getting the white pith, which is
bitter.

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY

 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

 MIXING METHODS

The first step in the production of all baked goods is the measuring of ingredients. Once the
ingredients are measured, all baked goods must be mixed.
Mixing activates the proteins in wheat flour causing the formation of the elastic structure called gluten.
Mixing incorporates air into (aerates) a mixture to help it rise and develop a light texture when
baked.
Several mixing methods- beating, blending, creaming, cutting, folding, kneading, sifting,
stirring and whipping.
Baked goods are made from dough and batters. A dough has a low water content. The water-
protein complex known as gluten forms the continuous medium into which other ingredients are
embedded. A dough is usually prepared by beating, blending, cutting or kneading and is often stiff
enough to cut into various shapes.
A batter generally contains more liquids, fat, and sugar than a dough. Gluten development is
minimized and liquid forms the continuous medium in which other ingredients are dispersed. A batter
bakes into softer, moister products. A batter is usually prepared blending, creaming, stirring or whipping
and is generally thin enough to pour.

METHOD PURPOSE EQUIPMENT

Vigorously agitating foods to incorporate air Spoon or electric mixer with paddle
Beating
or develop gluten attachment
Spoon, rubber spatula, whisk or
Mixing two or more ingredients until evenly
Blending electric mixer with paddle
distributed
attachment
Vigorously combining softened fat and sugar Electric mixer with paddle
Creaming
while incorporating air attachment on medium speed
Pastry cutters/blenders, by hands or
Incorporating solid fat into dry ingredients
Cutting an electric mixer with paddle
only until lumps of the desired size remain
attachment
Very gently incorporating ingredients such as
Folding whipped cream or whipped eggs into dry Rubber spatula or balloon whisk
ingredients, a batter or cream
Hands or electric mixer with dough
hook. If done by hand, the dough
Kneading Working a dough to develop gluten must be vigorously and repeatedly
folded and turned in a rhythmic
pattern
Passing one or more dry ingredients through a
Rotary or drum sifter or mesh
Sifting wire mesh to remove lumps combine and
strainer
aerate
Gently mixing ingredients by hand until
Stirring Spoon, whisk or rubber spatula
evenly blended
Whisk or mixer with whip
Whipping Beating vigorously to incorporate air
attachment

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY

 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

 COOKING METHODS

1. Dry-heat cooking methods- use air or fat and are the principal methods employed to cook batter
and dough. These methods are baking and frying, methods used to cook many foods including yeast
bread, cakes and doughnuts.

2. Moist-heat cooking methods- are those using water or steam. They are poaching, simmering and
boiling, techniques regularly to cook fruits and other pastry components, as well as steaming.

METHOD MEDIUM BAKESHOP PRODUCTS EQUIPMENT

Dry-heat Cooking Methods

Baking Air Dough, batters for breads, cakes, pastries; fruits Oven, convection
oven

Broiling Air Fruits; glazed custards Overhead broiler

Deep-frying Fat Doughnuts, fritters Deep-fat fryer

Pan- frying Fat Batters for griddlecakes Stove top

Sautéing Fat Fruit Stove top

Moist-heat Cooking Methods

Boiling Water or Creams, sauces, fruits Stove top
other liquids

Poaching Water or Fruits, fresh and dried Stove top, oven

other liquids

Simmering Water or Creams, sauces, fruits Stove top, oven

other liquids

Reference:
Labensky, Sarah R. On Baking pg. 48-50

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY