Baking Terms

Bake-to cook in an oven with dry heat. The oven should be heated for 10 to 15
minutes( pre- heat) before baking.
* pre-heating your oven and allowing it time to reach the correct temperature
you put anything in it is the most important thing you can do when you are
baking .
Batter-a mixture of flour, liquid, and other ingredients that is thin enough to pour
Dough-a soft, thick mixture of flour,liquids, fat and other ingredients. Stiffened.
Drizzle-to drip a glaze or icing over food from the tines of a fork the end of a
spoon.
Dust-to sprinkle lightly with sugar flour or cocoa.
Fold in-to gently combine a heavier mixture with a more delicate substance, such
a beaten egg whites or whipped cream without causing a loss air.
• Glaze-to coat with a liquid, thin icing or jelly before or after the food is
cooked.
• Grease-to rub fat on the surface of a pan or dish to prevent sticking.
• Icing – covering a cake and the covering itself. It is also called
“frosting”.
• Kinds of Icing:
• Glace icing(icing sugar and water)
• Butter cream icing(icing sugar, and softened butter (shortening)
• Cream cheese icing or frosting (icing sugar, cream cheese and
butter)
• Fondant icing- a malleable icing made from ingredients including icing
sugar, water and glucose that be rolled out
• Royal icing-a glossy, runny icing that sets hard made from icing sugar
• Proof-to allow yeast dough to rise before baking. Or to
dissolve yeast in a warm liquid and set in a warm place for
5 to 10 minutes until ti expands and becomes bubbly.
• Soft peaks-egg white or whipping cream beaten to the
stage where the mixture forms soft , rounded peak when
the beaters are removed.
• Stiff peaks-egg whites beaten to the stage where the
mixture will hold stiff, pointed peaks when the beaters are
removed.
 • BASIC INGREDIENTS IN BAKING
• FLOUR-is a finely ground meal or powdery product obtained
from milling cereal grains, root crops, starchy vegetable and
other foods.
• The protein content of flour is called GLUTEN.
• 3 TYPES OF FLOUR sold in the market
• Bread flour- strong flour, first class flour(hard Wheat)
• -contains 12%-14% or more gluten
• -used in breads, rolls and almost all yeast-raised
dough production because of its high protein content.
• -has a creamy color
• -when pressed together, does not lump easily.
• All Purpose Flour-(Semi hard wheat)
• -it can be used for all types of cooking.
• -pastry flour
• -breads, pastries, cookies and cakes
• -10%-11% gluten
• Cake Flour-(Soft Wheat)
• -highly specialized type of wheat flour for making
cakes noodles, and other delicate baked goods.
• -7%-9% or less gluten
• -it is usually white and feel glossy and smooth like
powder
• * note – apf can be modified as cake flour – in 1 cup of apf and
replace it with 2 tbsp of corn starch.
 • LIQUID
- act as emulsifying agents for cakes when beaten stiff and folded into
the flour mixture
• - they help hold gas to increase the volumes and tenderness af baked
products.
• Water-the cheapest among all liquid ingredients
• -it helps disperse other ingredients.
• -used to hold the batter or dough together and to blend all the
ingredients.
Milk- gives delightful aroma, provides improve nutrition, flavour and eating
quality, helps improve color of the crust.
ex; whole fresh milk, evaporated milk, condensed milk, filled milk,
buttermilk, skimmed milk , etc,
Fruit Juice-it can be substitute for water and milk.
 • SUGAR
• - is defined as a sweet, soluble, crystalline organic compound
belonging to the carbohydrate group of foods.
• -act as food of the yeast in yeast bread.
3 Types of Commonly Used Sugar
Granulated sugar-this sugar lend themselves to practically all uses.
Brown sugar-a ‘sucrose sugar product with a distinctive brown color due
to presence of molasses, some caramel, mineral matter and moisture.
Light brown sugar- 3.5 % of molasses. Dark brown sugar-6.5% 0f
molasses.
Confectioner’s sugar-it contains about 3% cornstarch to control lumping
or crystallization. Used in icing and frosting in cakes.
 SHORTENING
-any fat increases the tenderness of a baked product by perevnting the
sticking together of gluten strands during mixing.
CLASSIFICATIO OF SHORTENING
Butter-this is mainly used for cakes and cookies. It does not cream
well and lacks uniformity. It contains high level of saturated fats, which can
lead to several risks.
Margarine-an artificial butter ptoduct made from various
hydrogenated fats and flavorings, unlike butter, margarine mainly consists
of vegetable fat and skim milk. 80 percent vegetable oil, it contains
unsaturated fats that serve as GOOD fats in the body.
Lard-this is best for breads., biscuits, pie crust and a few types
cakes and cookies.
EGGS
-very important and costly ingredients of baked products
especially of cakes and rich dough’s .one of the best
protein foods.
-50% of the cost of ingredients used in cake production.
LEAVENING AGENT
-gas added or produced during the mixing and heating of a butter and
dough making the mixture rise.
TYPES OF LA
1. Biological/Natural Enzyme
*Yeast-is a single celled plant capable of converting sugar to
alcohol and carbon dioxide in a process known as FERMENTATION-tiny
bubbles of carbon dioxide are trapped by the strands of gluten in the
dough. The gas blows the gluten into bigger and bigger bubbles and
makes the bread rise.
2.Chemical/ Commercial
*baking powder-’double acting because of two acids(citric
and tartaric)
 *baking soda-a chemical leavening agent that release the
carbon dioxide when acids sources are added to it such as sour milk,
molasses and cream of tartar. can be use as natural fire extinguisher.
Always mix with other dry ingredients before adding any liquid.
3. Water vapor or steam
-contributes to the improvement of the texture and volume of
the dough.
4. Cream of tartar.
 METHODS OF MIXING
CREAMING METHOD-alternately adds the dry and liquid
ingredients to the fat mixture. This ensures all the liquid will be
absorbed into the batter as if there is a high amount of butter
or shortening, the liquid has a natural tendency to separate
and the flour will help bind it into the batter.
TWO STAGE METHOD - is great for cakes with a large amount of
sugar and the resulting batter is generally thinner than. types. The
dry ingredients are mixed with the fat, and then the liquid is added
in parts
Low speed is always used in the procedure, and frequent scraping
is necessary.
Sponge cakes use egg yolks and or whole eggs that are whipped
with sugar until very thick foam is created. Heating the eggs or yolks
with the sugar will result in greater volume
CHIFFON METHOD
Mixing a cake with the chiffon method involves the folding of whipped
egg whites into a batter. It's a little like an angel food cake, but much
richer because the batter contains egg yolks and oil.
 • STEPS IN DOUGH HANDLING
– weighing of ingredients
– mixing of ingredients
– kneading
– fermentation period
– punching down
– intermediate proofing
– scaling/ molding/ panning
– final proofing
– baking