Module 1: HISTORY OF BAKING

Stone age - Swiss Lake Dwellers, 8,000 years ago, learned to mix flour and water which they
cooked on heated stones.
- Scientist found out the causes of bread expansions through fermentation was brought
about by yeast.
Baking in greece - The first public bakeries were published in greece, sometime between 200
- 300 b.c.
Baking in America - in 1604, baking was brought to the america by jamestown colonist.
Baking in Philippines - American occupation brought flour in 1958, the first philippine flour
mill became operational. Wheat is brought instead of flour.

Module 3: Baking tools and equipment

A. MEASURING TOOLS
1. LIQUID MEASURING CUP - It is used to measure liquid ingredients such as milk, oil, water
and juices.
2. DRY MEASURING CUP - It is used to measure dry and solid ingredients such as sugar and
flour.
3. MEASURING SPOON - It is used to measure both dry and liquid ingredients in small
amounts of ingredients
4. KITCHEN SCALE - It is used to measure the weight of dry ingredients if the recipe requires in
grams or in kilograms.
5. DIGITAL SCALE - It is a device used to measure the weight of the ingredients in grams,
kilograms, ounces and pounds.
6. OVEN THERMOMETER - It is used to check the temperature of the oven if it is too hot or too
cold
B. CUTTING TOOLS
1. DOUGH CUTTER - It is a sharp-edged tool used for simple and efficient cutting of the dough.
2. GRATER - It is a tool used to grate carrots, cheese, ginger etc. into finer form.
3. ZESTER - It is used to remove thin strips from a citrus fruit's skin.
4. BREAD KNIFE - It is used to cut bread or to trim the edges of a cake.
5. PASTRY BLENDER - It is used to cut butter or other fat ingredients into dry ingredients.
6. COOKIE CUTTERS - They are used in creating different shapes of cookies.

C. MIXING TOOLS
1. MIXING BOWL - It is a hollow dish where ingredients for baking are mixed.
2. WOODEN SPOON - It is used to mix and stir dry the liquid ingredients. It is also used to
cream the butter if an electric mixer is not available.
3. WIRE WHISK - It is used to beat and whip eggs and cream.
 D. PREPARATORY TOOLS
1. SPATULA - It is a tool to level off dry ingredients into the measuring cup and measuring
spoon.
2. RUBBER SCRAPER - It is used for mixing cake batter and scraping mixture on the side of
the bowl.
3. PASTRY BRUSH - It is used to spread butter, oil or glaze on food and for coating baking
pans with grease or shortening.
4. SIFTER - It is used for sifting and separating the coarse particles from fine particles of dry
ingredients such as flour, sugar and baking powder etc.
5. ROLLING PIN - It is used to flatten dough or pastry.
6. TRAY - It is used to hold the ingredients during mise en place and for the baked products like
breads and muffin and cookies.
E. BAKING PAN
1. MUFFIN PAN -It is a baking pan having 6 to 12 round pockets to hold the mixture to be
formed in the shape of muffin or cupcake.
2.LOAF PAN -Its function is to shape bread during rising.
3. TUBE PAN - It is used to bake chiffon types of cakes.
4.ROUND/RECTANGULAR PAN - It comes in different sizes and is used to bake cakes and
other bakery products.
5. BAKING SHEET -It is a flat aluminum sheet used for baking cookies and breads.
F. EQUIPMENT
1. OVEN - It is an equipment used for baking, heating and drying foods.
2. BREAD SLICER - It is used to slice breads especially loaf breads for uniform sizes and
thickness.
3. ELECTRIC MIXER - It is a power-motored equipment used to beat, blend and mix
ingredients.
4. DOUGH ROLLER MACHINE - It is used to knead the dough in the fastest way.

Module 3: Principles of Baking

Whipping Stages in Egg Whites

Foamy: The egg whites are still primarily liquid, with some bubbles that may cause the egg
whites to look slightly opaque.
Soft Peaks: The egg whites are now white, will hold their shape in the bowl, and will not slide
out if the bowl is tipped sideways.
Firm Peaks: When the beaters or whisk is lifted out of the egg whites, the peak will stand erect
and not bend over.
Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of
proteins will begin to break down and the foam will collapse.
4 CLASSES OF FLOUR MIXTURE
● Pour batter - Pour batters are batters that contain 2/3 to 1 cup of flour.
● Drop batter - do not contain much liquid. The usual proportion is 1/2 cup to
● Soft dough - Soft dough is composed of 1 part water and 3 parts of flour.
● Stiff dough - Stiff doughs are 1 part water to 4 parts of flour.
Flour - is the powdery substance created when a dry grain is pulverized. This is referred to as
the milling process. The most common varieties of flour are made from wheat although any
grain can be made into flour, including rice, oats, corn, or barley.
Mixing and Gluten Development - When flour made from grinding these grains is mixed with
water the two proteins combine and form gluten.
Gluten - Is a protein found in the wheat plant and some other grains
The baking Process - the process by which finished bread, cookies, and biscuits are
obtained.This process involves temperature, moisture, and volume changes, and all of these
aspects are combined.

The Stages in the Baking Process

1. Formation and expansion of gases
2. Trapping of the gases in air cells
3. Gelatinization of starches
4. Coagulation of proteins
5. Evaporation of some of the water
6. Melting of shortenings
7. Crust formation and browning

Stalling - or "going stale" , is a chemical and physical process in bread and similar foods that
reduces their palatability.
MOISTURE LOSS - is a naturally occurring phenomenon normally present in the cooking and
preparation of food.
STARCH RETROGRADATION - describes the process in which a heated starch paste cools to
below the melting temperature of starch crystallites

Module 4: Baking Ingredients and their uses

Flour - is a finely ground meal or powdery product obtained from milling cereal grains,
root crops, starchy vegetables and other foods.
- All purpose flour - All-purpose flour is a versatile type of flour made from a blend of hard
and soft wheat. It has a moderate protein content (around 10-12%), making it suitable for
a wide range of baked goods.
- Bread flour - This flour has a higher protein content, typically around 12-14%, making it
ideal for yeast breads.
- Cake flour- Cake flour is a finely milled flour with a lower protein content, usually around
7-9%.
Dry sweeteners - are a category of ingredients that includes different types of sugars, which
are crucial in baking.
- White sugar - also known as graduated sugar.
- Brown sugar - caramel like flavor
- Powdered sugar - also called confectioners sugar.
Wet Sweeteners - are liquid ingredients often considered healthier than dry sweeteners. They
add sweetness and moisture to recipes.
- Honey, maple syrup, Agave Nectar
Leaveners - they are ingredients that cause chemical reactions, making doughs and batters
rise to create airy and fluffy desserts.
- Yeast - biological leavener
- Baking soda, baking powder - chemical leavener
Salt - is used in everyday cooking. So, it's a relief that it is also a basic baking ingredient.
- Granulated salt, Sea salt
Egg - If there’s one egg-related thing that matters most in baking, it's the size. Most recipes
require large eggs because they provide structure.
Milk - in baking serves as a key ingredient that contributes to moisture, richness, and
tenderness in baked goods.
Fats - This refers to the extent to which fat, when beaten with a paddle, will build up a structure
of air pockets.
EXTRACTS, FLAVORING, SPICES - As you may well know, basic and essential baking
ingredients and their uses list must include stuff that adds flavor to your treats.
Chocolate - is so easy to cook with, it can be added into almost any mixture.

Module 5: Understanding the yeast production

LOUIS PASTEUR (French Chemist and Pharmacist) Louis Pasteur's research in the 1870s
revealed that yeast is a living organism

Effect of temperature to yeast

-Temperature
-Fermentation
-Yeast

Types of yeast
1. Active yeast - widely used option for baking.
2. Instant yeast - also known as rapid rise yeast activates quickly in recipes without the
need for proofing.
3. Fresh yeast - Also known as cake yeast. Commonly sold in compressed cakes or
blocks.
4. Bread Machine yeast - this type of yeast is finely granulated and provides consistent
results in automated bread-making processes.
5. Pizza yeast - It is a blend of instant yeast T with additional ingredients like dough
relaxers and sugar
6. Sourdough starter- While not technically yeast, sourdough starter is a natural leavening
agent that adds a distinct tangy flavor to bread.
7. Brewers yeast - It has a bitter taste and is often sold as a nutritional supplement due to
its high protein content.
8. Nutritional yeast - is an inactivated T version of the yeast you ’d use to make bread or
beer.
12 STEPS IN THE YEAST DOUGH PRODUCTION
1.Scaling Ingredients
2. Mixing and Kneading
3. Primary or Bulk Fermentation
4. Punching
5. Portioning
6. Rounding or Pre-forming
7. Benching or Resting
8. Makeup and Panning
9. Proofing
10. Baking
11. Cooling
12. Storing

THREE MIXING METHODS FOR YEAST DOUGH

1.The Straight Dough Method - Also known as no time dough, rapid dough processing or
direct dough method.
2.The Modified Straight Dough Method - This method is the easiest mixing method for
making yeast dough and is a great place for beginning bread bakers to start.
3.The Sponge Dough Method - The Sponge Dough Method has two mixing stages, parts of
ingredients are mixed and allowed to bubble.

Module 6: Basic yeast lean bread

Dough mixing - is a process in which flour and water are mixed until gluten is developed, a
result of the enhanced interaction between dispersed and hydrated gluten-forming proteins.
Lean bread - refers to bread made with a basic combination of ingredients: flour, water, yeast,
and salt.
- baguette - french staple with a thin, crisp, crust and an airy interior.
- Ciabatta - an italian bread characterized by its rustic
Handicraft breads - also referred to as artisan breads, are typically crafted using traditional
methods and high-quality ingredients.
Artisan bakers - emphasize the importance of fermentation in flavor development.
Crisp-crusted Bread - breads are a hallmark of lean doughs. These breads, such as baguettes
and sourdoughs, are known for their crunchy outer layer and soft, airy interior.

CRISP-CRUSTED BREAD FORMULAS focus on high hydration doughs (doughs with a higher
water-to-flour ratio).
STAGES OF DOUGH MIXING

1. Pick up - e, the ingredients start to come together, but the dough remains sticky, cold,
and lumpy
2. Initial Development - the dough starts to become warmer and more pliable
3. Clean up - the dough has reached its maximum stiffness and comes together into a
single, cohesive mass.
4. Final development - the dough should be smooth, elastic, and stretchy, with a shiny
surface.
5. Letdown - the gluten matrix starts to deteriorate. Overmixing causes the dough to
become too warm, soft, and sticky, and it loses its elasticity and strength.
6. Breakdown - occurs when the dough is overmixed to the point that it starts to liquefy

BREAD AND PASTRY COOKING TERMS

AL DENTE - Pasta cooked until just firm. From the Italian “to the tooth”
BAKE - To cook food in an oven, surrounded with dry heat; called roasting when applied
to meat or poultry
BAKING POWDER - A combination of baking soda, an acid such as cream of tartar, and
a starch or flour (moisture absorber). Most common type double-acting baking powder
which acts when mixed with liquid and again when heated
BAKING SODA - The main ingredient in baking powder, baking soda is also used when
there is acid (buttermilk or sour cream for example). Always mix with other dry ingredients
before adding any liquid, since leavening begins as soon as soda comes in contact within
liquid
BARBEQUE - To cook foods on a rack or a spit over coals
BASTE - To moisten food for added flavor and to prevent drying out while cooking
BATTER - An uncooked pourable mixture usually made up of flour, a liquid and other
ingredients
BEAT - To stir rapidly to make a mixture smooth, using a whisk, spoon or mixer
BLANCH - To cook briefly in boiling water to seal in flavor and color; usually used for
vegetables or fruit, to prepare for freezing, and to ease skin removal
BLEND - To thoroughly combine 2 or more ingredients, either by hand with a whisk or
spoon or with a mixer
BOIL - To cook in bubbling water that has reached 212 degrees F
BONE - To remove bones from poultry, meat or fish
BOUQUET GARNI - A tied bundle of herbs, usually parsley, thyme and bay leaves, that
is added to flavor soups, stews and sauces but removed before serving
BRAISE - To cook first by browning, then gently simmering in a small amount of liquid
over low heat in a covered pan until tender
 BREAD - To coat with crumbs or cornmeal before cooking
BROIL - To cook on a rack or spit under or over direct usually in an oven
BROWN - To cook over high heat, usually on top of the stove, to brown food
CARAMELIZE - To heat sugar until it liquefies and becomes a syrup ranging in color from
golden to dark brown
CORE - To remove the seeds or tough woody centers from fruits and vegetables
CREAM - The butterfat portion of milk. Also,
CUBE - To cut food into small (about 1/2 inch) cubes
CUT IN - To distribute a solid fat in flour using a cutting motion, with 2 knives used
scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to
making pastry
DEEP-FRY - To cook by completely immersing food in hot fat
DEGLAZE - To loosen brown bits from a pan by adding a liquid, then heating while
stirring and scraping the pan
DICE - To cut food into very small (1/8 - 1/4 inch) cubes
DOLLOP - A spoonful of soft food such as whipped cream or mashed potatoes
DOT - To scatter butter in bits over food
DREDGE - To cover or coat uncooked food, usually with a flour, cornmeal mixture or
DRESS - To coat foods such as salad with a sauce. Also, to clean fish, poultry or game
for cooking
DRIPPINGS - Juices and fats rendered by meat or poultry during cooking
DRIZZLE - To pour melted butter, oil, syrup, melted chocolate or other liquid back and
forth ober food in a fine stream
DUST - To coat lightly with confectioners sugar or cocoa (cakes and pastries) or another
powdery ingredient
FILLET - A flat piece of boneless meat, poultry or fish. Also, to cut the bones from piece
of meat, poultry or fish
FINE HERBES - A mixture of herbs traditionally parsley, chervil, chives, and tarragon
used to flavor fish, chicken and eggs
FLAMBÉ - To drizzle liquor over a food while it is cooking, then when the alcohol has
warmed, ignite the food just before serving
FLUTE - To make decorative grooves. Usually refers to pastry
FOLD - To combine light ingredients such as whipped cream or beaten egg white with a
heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula
GLAZE - To coat foods with glossy mixture such as jellies or sauces
GRATE - To rub foods against a serrated surface to produce shredded or fine bits
GREASE - To rub the interior surface of a cooking dish or pan with shortening , oil or
butter to prevent food from sticking to it
GRIND - To reduce food to tiny particles using a grinder or a food processor
JULIENNE - To cut into long, thin strip, matchstick like in shape
 KNEAD - To blend dough together with hands or in a mixture to form pliable mass
MACERATE - To soak in a flavored liquid; usually refers to fruit
MARINATE - To soak in a flavored liquid; usually refers to meat, poultry and fish
MINCE - To cut into tiny pieces, usually with a knife
PARBOIL - To partially cook by boiling. Usually done to prepare food for final cooking by
another method
POACH - To cook gently over low heat in barely simmering liquid just to cover
PURÉE - To mash or grind food until completely smooth, usually in a food processor,
blender, sieve or food mill
REDUCE - To thicken a liquid and concentrate its flavor by boiling
RENDER - To cook fatty meat or poultry- such as bacon or goose-over low heat to obtain
drippings
ROAST - To cook large piece of meat or poultry uncovered with dry heat in an oven
SAUTÉ OR PANFRY - To cook food in a small amount or fat over relatively high heat
SCALD - To heat liquid almost to a boil until bubbles begin to form around the edge
SEAR - To brown the surface of meat by quick-cooking over high heat in order to seal in
the meat’s juices
SHRED - To cut food into narrow strips with a knife or grater
SIMMER - To cook in liquid just below the boiling point; bubbles form but do not burst on
the surface of the liquid
SKIM - To remove surface foam or fat from a liquid
STEEP - To soak in a liquid just under the boiling point to extract the essence-e.g., tea
STIR-FRY - To quickly cook small pieces of food over high heat, stirring constantly
TRUSS - To tie whole poultry with string or skewers so it will holds it shapes during
cooking
WHIP - To beat food with a whisk or mixer to incorporate air and produce volume
WHISK - To beat ingredients (such as heavy or whipping cream, eggs, salad dressing or
sauces) with a fork or whisk to mix, blend or incorporate air
ZEST - The outer, colored part of the peel of citrus fruit

Table of Abbreviation

Cup………….C Hour………………………………hr
Tablespoon………tbsp. or T Minute………………………….min
Teaspoon…………tsp. or t Pack……………………………..pk
Gram……………….gr. Bushel………………………….bu
Kilogram…………..kgr Dash…………………………….dsh
Kilo…………………..K Ounce………………………….oz
Pounds…………….lbs Square………………………….sq
Pint…………………..pt Few grains………………......f.g
Quarts……………..qts Speck………………………… spc
Gallon……………..gal saltspoon……………………ss
Drops………………dr.

Table of Equivalent Weights and Measures

60 drops……………….1 tsp 2.2lbs……………………1k.

3 tsp………………………1 tbsp. 4 qts……………………… 1 gal
16 tbsp………………...1 cup or 32 fluids oz
4 tbsp……………………. 1 oz 8 qts……………………………. 1 pk
2 C……………………..1pt 4 pks…………………………..1 gal
2 pt………………………… 1 qt specks………………..less than 1/8 tsp
4 C…………………....... 1qt
Dash………………………. Lesss than 1/8 f.g………………………….. Few grains

1 sq. chocolate …………………. 1 oz

2 cake yeast ………………………. 1 oz
2 ¼ C brown sugar………………. 1 lb
2 ½ C dried fruits……………….. 1 lb
1 C. chopped nuts ……………….. 1 lb
1 C. chopped nuts………………… ¼ lb
1 lemon………………………….. ¼ C juice
1 orange ……………………. ¼ to ½ C juice