🎀Reviewer in Tle (9th Monthly)🎀

(Made by: Pb, Lori & Mae)

Coverage:
Functions of Baking Ingredients
Measuring Ingredients
Substitution of Ingredients
Bread Making
Preparing and Producing Pastry Products

Functions of Baking Ingredients

Ingredients Functions

1. Flour - Gives baked products their structure

- Provides a different quality to the
baked good depending on the type of
flour used.
- Keeps dough from sticking to hands
or surfaces during kneading and
cutting

2. Water - Controls the temperature of the batter

or dough
- Triggers the chemical processes
needed for baking

3. Sugar - Adds sweetness and flavor to baked

products
- Make baked products fine and tender
- Provides the golden brown color of
the cakes and breads
- Serves as food for the yeast
- Aids foaming of eggs
- Is used in creaming or shortening
- Increases tenderness and dough
development
- Adds volume to bread
- Gives a richer color to the bread’s
crusts

4. Milk - Adds nutritive value

- Contributes to texture and flavor
- Gives golden brown color to the crust
 - Gives a soft velvety, and even grained
texture to bread
- Increase the volume of bread
- Lessens the acidity of dough

5. Eggs - Serve as an emulsifier of fat and liquid

- Give flavor
- Add nutritive value
- Give structure to the baked product
- Act as leavening agents
- Give color to the crust
- Contains fats that serve as shortening

6. Fruit Juices - Adds flavor to the baked product

- Adds vitamins and minerals to the
baked product
- Keep baked goods moist for a longer
time

7. Leavening Agents - Make cakes rise and add volume to

breads or pastries
- Make cakes light
- Make bread more palatable

8. Fats - Makes baked products tender, moist,

and rich
- Enhances flavor
- Adds color to baked products

Measuring Ingredients
EQUIVALENT OF BAKING INGREDIENTS:
● 1 lb. butter = 2 cups butter ● 1 cup egg yolks = 12-14 medium
● 1 square chocolate = 1 oz. chocolate eggs
● ¼ cocoa = 1 square chocolate ● 1 lb. cheese = 4 cups shredded
● 1 cup eggs = 5 medium eggs cheese
● 1 cup egg whites = 8 medium eggs ● 8 oz. cream cheese = 1 cup
● 1 medium lemon = 3 tbsp

PROCEDURE IN MEASURING INGREDIENTS:

★ Flour
1. Sift the flour
2. Spoon cake flour into the measuring cup then level off
 3. Dip the cup into the all purpose flour until filled, then level off with a spatula
4. Do not shake the measuring cup
★ Sugar
● White Sugar
1. Fill the measuring cup until over flowing. Do not shake the cup.
2. Level off with a spatula.
● Brown Sugar
1. Remove the lumps first then remove dirt.
2. Scoop into the measuring cup and pack compactly level the cup using a spatula
3. Invert the cup. The measured sugar should retain its shape

★ Baking Powder and Baking Soda

1. Remove the lumps
2. Dip the measuring spoon and scoop out the powder
3. Level off with a knife

★ Butter
1. Measure 1 bar of butter as equivalent to 1 c
2. Divide the bar of butter into two if ½ c is needed. Divide into three if 1/3 c is needed

★ Liquid Ingredients
1. Set the glass measuring cup on the table
2. Pour the liquid into the glass measuring cup up to the measuring mark
3. Do not lift the glass while measuring
4. Read at eye level

Substitution of Ingredients

Ingredients Substitute

● 1 c cake flour, sifted 7/8 sifted all- purpose flour

1 c minus 2 tbsp sifted all-purpose flour

● 1 c sifted all- purpose flour 1 c minus 2tbsp unsifted all-purpose flour

● 1 tbsp cornstarch 2 tbsp all-purpose flour

● 1 tbsp all-purpose flour ½ tbsp cornstarch

potato starch
rice starch
arrow root starch

● 1 c honey 1 ¼ c sugar plus ½ c liquid

● 1 c sugar, granulated 1 1/3 c brown sugar, lightly packed
1 ½ corn syrup minus ½ c liquid
1 c honey minus ½ to 1/3 c liquid

● 1 oz. chocolate 3 tbsp cocoa plus 1 tbsp fat

● 1 tbsp active dry yeast 1 package (7 grams) dry yeast

Compressed yeast
Cake yeast

● 1 tsp baking powder ¼ tsp baking soda plus ½ fully soured milk
½ c lemon juice mixed with sweet milk
¼ tsp baking soda plus molasses
¼ tsp cream of tartar

● 1 whole egg 2 egg yolks or 3 tsp thawed from frozen egg

2 ½ tbsp sifted dry whole egg powder plus 2
½ tbsp lukewarm water

● 1 egg yolk 1 1/3 tbsp frozen egg yolk

● 1 egg white 2 tbsp frozen egg white

2 tsp dry egg yolk powder plus 2 tsp water

● 1 cup butter 1 c margarine

7/8 to 1 c hydrogenated fat plus ½ tsp fat
7/8 c of lard plus ½ tsp salt

● 1 c whole milk 1 c reconstituted non-fat dry milk plus 2 ½ tsp

of butter of margarine

● 1 c milk 3 tbsp of sifted non-fat dry milk plus 1 c minus

1 tbsp water
1/3 c instant non-fat dry milk plus 1 c minus 1
tbsp water

● 1 c butter or sour milk 1 tbsp vinegar or lemon juice plus enough

sweet milk to make 1 c (let stand for 5
minutes)
1 ¾ tsp cream of tartar plus 1 c sweet milk

● 1 c fresh milk ½ c evaporated milk and ½ c water

● 1 c coffee cream (20%) 3 tbsp butter plus 7/8 c milk

● 1 c heavy cream (40%) 1/3 c butter plus about ¾ c milk

GUIDELINES ON SELECTING PROPER FOOD SUBSTITUTES
● Know the function or use of the ingredient in the recipe.
● Liquids can easily be substituted for other liquids. This is because the primary function of
the liquid is to bind the ingredients together.
● Three type of leavening agents that make baked products light and fluffy are carbon
dioxide, air, and steam.
● If liquid shortening is used instead of solid fat, the amount of liquid in the mixture is
decreased.

Bread Making
TIPS FOR SUCCESSFUL BAKING: (12)
● Use fresh and good quality ingredients.
● Use a tested recipe
● Read the recipe carefully
● Assemble all the needed ingredients and utensils before starting to work
● Use the appropriate tools and equipment
● Follow the correct method of measuring the ingredients
● Use the correct pan size specified in the recipe
● Pre-heat the oven
● Follow the correct baking procedure
● Butter cakes are cooked by putting the pan on a wire rack. Let it cool for 10 minutes
before removing from the pan.
● Strictly follow the baking time
● For sponge and chiffon cakes invert the pans at once after baking.

BASIC TYPES OF BREAD: (2)

★ Yeast Bread → any bread that uses yeast as leavening agent. Yeast breads are often lower
in fat and sugar than quick breads.
★ Quick Bread → are quick to make because they use chemical agents such as leavening
agents rather than yeast. The preparation time is much shorter than the yeast bread.

★ Dough → when flour and a small amount of liquid are mixed, with or without a leavening
agent, a thick mixture is produced. This mixture is called the dough which when it is stiff enough
maybe kneaded, rolled, shaped, and baked.

KINDS OF DOUGH: (2)

★ Lean Dough → made of flour, yeast, salt, and a little sugar and shortening.
★ Rich Dough → or enriched dough has added ingredients such as butter, nuts, fruits, eggs,
milk, more sugar, and condiments.

METHODS OF MIXING DOUGH: (2)

★ Straight Dough Method → all the ingredients are mixed together, with no initial
fermentation.
★ Sponge Dough Method → there is a preliminary fermentation of yeast, water, and part of
the flour; after which, the remaining ingredients are added.

INGREDIENTS FOR YEAST BREAD: (7)

● Flour ● Salt
● Yeast ● Liquid
↪ Fresh Yeast ● Eggs
↪ Dry Yeast ● Fat
● Sugar ● Other ingredients that adds flavor

INGREDIENTS FOR QUICK BREAD (MUFFIN): (6)

● All Purpose Flour
● Baking Powder
● Sugar
● Eggs
● Butter, Oil, Margarine
● Nuts, Fruits

BASIC STEPS IN BREAD MAKING: (8)

● Dissolve the yeast in warm water with a little sugar.
● Add the other ingredients.
● Knead the dough until it is smooth and elastic.
● Cover the dough and let rise until double in bulk.
● Punch down the risen dough.
● Shape the dough into its desired sizes and shape.
● Proof the shape dough.
● Bake the bread until done.

TIPS FOR BAKING BREADS: (4)

● Use pans that are not shiny. Shiny pans cannot brown the crusts of bread.
● Grease only the bottoms of pans. The dough can cling to ungreased sides, thus a larger
bread is produced.
● Lightly grease the bottom of the pan because too much fat will produce burnt bread..
● Bake at the right temperature until done.

Preparing and Producing Pastry Products

★ Pastry → a dough of flour, shortening, and water, used as a base and covering in baked
dishes such as pies. These ingredients are prepared in different proportions, and handled and
baked in various ways.

CULINARY AND TECHNICAL TERMS RELATED TO PASTRY:

★ Custard → a liquid that is thickened or set by coagulation of egg protein.
★ Butter Cream → an icing made of butter and/or shortening blended with confectioners’ sugar
or sugar syrup.
★ Caramelization → the browning of sugar caused by heat.
★ Cocoa Butter → a white or yellowish fat found in natural chocolate.
★ Lean Dough → a dough that is low in fat and sugar.
★ Dredge → to sprinkle thoroughly with sugar or another dry powder.
★ Pastry Flour → used for pastries and cookies
★ Molasses → heavy brown syrup made from sugar cane
★ Marble → to partly mix two color of cake batter or icing so that the colors are in decorative
swirls.
★ Pastry Cream → a thick sauce containing eggs and starch
★ Marshmallow → a light confaction, icing or filling made of meringue and gelatin.
★ Petit Fours → a delicate cake or pastry small enough to be eaten in one or two bites.
★ Biscuit → a batter made of egg and yolks that are whipped separately and then folded
together.
★ Coulis → fruit purée strained to a thin consistency and sweetened with sugar syrup
★ Créme Patisserie → custard made from eggs, milk, sugar, and corn starch or flour and then
enriched with butter and flavored with vanilla.
★ Dacquoise → type of meringue that incorporates flour and nut meal used to make cakes and
pastries.
★ Ganashe → filling or coating made from heavy cream and butter.
★ Patisserie → the trade of making pastries as well as a shop where pastries are sold.
★ Fondant → mixture of water, sugar, and glucose that is brought to a boil, then worked into a
white paste.
★ Marzipan → mixture of almond paste, sugar, and corn syrup molded to make candies and
ornaments or rolled into sheet and used to make cover cakes.
★ Mousse → smooth preparation made by combining eggs with flavorings, fruit or chocolate
then folding in whipped.
★ Macarons → a sandwich cookie made with two feather-light meringues held together by
ganache, buttercream, or preservatives.
★ Nougatine → sliced almonds combined with sugar or syrup and allowed to harden into
crispy confection.