The document provides information on tools, equipment, and ingredients used in baking. It lists 13 essential tools for baking including mixers, ovens, mixing bowls, and measuring cups/spoons. It also discusses various types of flours, sugars, shortenings, eggs and other ingredients. Lastly, it defines pastry terms and lists different types of pastries, cakes, and tortes.
The document provides information on tools, equipment, and ingredients used in baking. It lists 13 essential tools for baking including mixers, ovens, mixing bowls, and measuring cups/spoons. It also discusses various types of flours, sugars, shortenings, eggs and other ingredients. Lastly, it defines pastry terms and lists different types of pastries, cakes, and tortes.
The document provides information on tools, equipment, and ingredients used in baking. It lists 13 essential tools for baking including mixers, ovens, mixing bowls, and measuring cups/spoons. It also discusses various types of flours, sugars, shortenings, eggs and other ingredients. Lastly, it defines pastry terms and lists different types of pastries, cakes, and tortes.
The document provides information on tools, equipment, and ingredients used in baking. It lists 13 essential tools for baking including mixers, ovens, mixing bowls, and measuring cups/spoons. It also discusses various types of flours, sugars, shortenings, eggs and other ingredients. Lastly, it defines pastry terms and lists different types of pastries, cakes, and tortes.
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TOOLS AND EQUIPMENT
CYE WELDY VREMLIE P. LOY-OD
Trainer KHAI Training Center 1. MIXERS Mixers are essential tools in the bakeshop. Mixers have three main mixing attachments: a. PADDLE– is flat blade used for general mixing b. WIRE WHIP - is used for such tasks as beating egg foams and cream. c. DOUGH ARM OR HOOK - is used for mixing and kneading yeast doughs; dough hooks may be standard J-hooks or spiral hooks. 2. OVEN They are essential for producing breads, cakes, cookies, pastries, and other baked items. Ovens are enclosed spaces in which food is heated, usually by hot air. 3. MIXING BOWL the most useful mixing bowls are made of stainless steel and have round bottoms. They are used for general mixing and whipping. The round construction enables the whip to reach all areas, for thorough mixing or whipping. 4. PASTRY BLENDER-has a handle and with wire, used to cut fat or shortening in the preparation of pies, biscuits, or doughnuts 5. Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types of mixing. 6. Wire whisk – is used to beat or whip egg whites or cream. 7. Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. 8. Rubber scrapper – is used to remove bits of food in side of the bowl. 9. Rolling pin – is used to flatten or roll the dough. 10.Pastry brush – is used in greasing pans or surface of pastries and breads 11.Measuring cups –consist of two types namely: a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. b. A measuring glass made of transparent glass or plastic is more accurate for measuring. 12. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients. 13. Weighing scale –is used to measure ingredients in large quantities.
WORKING WITH THE INGREDIENTS
1. FLOUR Bread flour • From hardwheat has enough good-quality glutento makeit ideal for yeast breads. • bread flours typically range from 11 to 13.5% protein and 0.35 to0.55% ash. Cake flour • Cake flour is a weak or low-gluten flour made from soft wheat. • it has a soft, smooth texture and a pure whitecolor. • Cake flour is used for cakes and other delicate baked goods that require low glutencontent. • Protein content of cake flour is approximately 8%, and ash content is approximately 0.3%. All-purpose flour • also a weak or low-gluten flour, but it is slightly stronger than cake flour. • It has the creamy white color of rather than the pure white of cake flour. • Pastry flour is used for pie doughs and for some cookies, biscuits, and muffins. 2. SUGARS Granulated sugar or refined sugar Confectioners’ sugars - are ground to a fine powder and mixed with a small amount of starch (about 3%) • It gives the smoothest texture in icings. BROWN SUGAR contains some caramel mineral matter, and moisture. It contains some amount of molasses. This is used in baked products where the flavor and color of brown sugar desired 3. SHORTENING BUTTER MADE BY HIGHLY CONCENTRATING ANIMAL FATS MARGARINE MADE FROM HYDROGENATED OR REFINED PLANTS OILAND WATER LARD MADE FROM PIG FAT AND IS NEUTRAL IN FLAVOR 4. EGGS • ADD FLAVOR AND COLOR, CONTRIBUTE TO STRUCTURE, CYE WELDY VREMLIE P. LOY-OD Trainer KHAI Training Center • INCORPORATE AIR WHEN BEATEN, • PROVIDE LIQUID, FAT AND PROTEIN • EMULSIFY FAT WITH LIQUID INGREDIENTS 5. WATER -NECESSARY IN BAKED GOODS FOR HYDRATING PROTEIN 6. MILK -CONTRIBUTES WATER AND VALUABLE NUTRIENTS TO BAKED GOODS. IT HELPS BROWNING TO OCCUR AND ADDS FLAVOR. 7. JUICE- THEY ARE PROBABLY BEST USED IN BAKED PRODUCTS WHICH HAVE BAKING SODA AS AN INGREDIENT. 8. THE CHEMICAL LEAVENING AGENTS BAKING SODA BAKING POWDER YEAST
USES OF LEAVENING AGENT:
MAKED BAKED PRODUCE LIGHT AND EASY TO CHEW
TO FACILITATE DIGESTION OF BAKED PRODUCTS TO MAKE THE BAKED PRODUCT MORE PALATABLE AND APPETIZING 1. PREPARE AND PRODUCE BAKERY PRODUCT KINDS OF BREAD YEAST BREAD made from flour, water, salt and other ingredients and leavened by yeast EXAMPLE: o Basic soft roll o Cinnamon roll o Pizza dough o Doughnuts o Baguttes QUICK BREAD made with quick-acting leavening agents and is mixed, shaped, and baked in one interrupted process EXAMPLE: o Muffins o Biscuits o Waffles o Pancakes o Banana bread KINDS OF DOUGH •LEAN DOUGH – made up of basic ingredients for bread flour (yeast, salt, sugar, shortening) Example: pan de sal, loaf bread, French bread •RICH DOUGH – contains milk, butter, egg fruit and other condiment-roll 3 TYPES OF MIXING DOUGH 1) THE STRAIGHT DOUGH METHOD – mixed all the ingredients together at one time to make the dough 2) THE SPONGE DOUGH METHOD – involves mixing parts of the liquid, flour and all of the yeast to make a soft mixture 3) THE NO KNEAD METHOD OR NO TIME DOUGH METHOD – 2. PREPARE AND PRODUCE PASTRTY PRODUCT Pastry Terms
Custard – A liquid that is thickened or set by coagulation of egg yolk
Butter Cream-An icing made of butter and blend with confectioner sugar or sugar syrup and sometimes other ingredients Batter – a semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried Caramelization- browning of sugar caused by heat Cocoa butter- A white or yellowish fat found in natural chocolate Dredge- To sprinkle thoroughly with sugar or another dry powder Lean dough- dough low in fat and sugar Pastry flour- use for pastries and cookies Molasses- heavy brown syrup made from sugar cane Marble- to partly mix two colors of cake batter or icing so that the colors are in decorative swirls Pastry cream- a thick sauce containing egg and starch Petit fours- a delicate cake or pastry small enough to be eaten in one or two bites Pulled sugar- is placed on pump that is then used to blow air into the sugar process much like glassblowing; as air is being pumped, the sugar is sculpted into the desired shape and rotated to keep it from becoming misshapen. Fans are used to cool the brown sugar in order to avoid cracking
CYE WELDY VREMLIE P. LOY-OD
Trainer KHAI Training Center Brioche- Yeast bread enrich with eggs and butter, brioche is created in various shapes, and it may also be stuffed with various items, such as nuts, raisins, other dried fruits or cheese. Coulis- Fruit puree strained to thin consistency and sweetened with sugar syrup KINDS OF PASTRY
1. Cream puffs- a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolates. 2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers 3. Danish pastry- a pastry made from sweetened yeast dough with toppings such as fruits, nuts or cheese. 4. French pastry- a rich pastry filled with custard or fruit 5. Pie and tart- pastries that consist of two components
3. Prepare and present gateaux, tortes and cakes
DEFINITION OF TERMS
Gateaux – a cake, often an especially sponge cake that maybe from almond flour instead of wheat flour Frosting – a mixture of sugar, egg white or fat, and flavouring of various kinds used to coat or cover a cake. Cake – a batter mixture, usually containing a leavening agent and coated with icing and frosting. Batter – a mixture of dry and liquid ingredients with pouring consistency. Shortening – fats made from refined, bleached vegetable oil that has been made solid by a process called hydrogenation. Foamy – covered with or full of foam. Stiff – strong/hard. Peak – highest point. Sponge – leavened dough. Tortes – a cake with many eggs and ground nuts or even bread crumbs instead of or in addition to flour. Creaming – to mix fat and sugar until smooth and at the same time incorporating air into the mixture. Filling – a custard, jelly, or fruit and nuts mixture placed between layers of cake. Mousse – a light frozen dessert made of whipped cream, white of eggs, sugar and flavouring extract. Puree – a thick pulp, usually of vegetables, boiled and strained. Flavouring – a substance as an essence extract which gives flavour to anything. Jelly – the coagulated gelatinous juice of fruit cooked with sugar. Jam – chopped, pulp of fruit cooked with sugar. Whip – to beat rapidly to incorporate air. Frost- to coat or cover the cake with icing Fluffy-being light, soft, or air
Classification of cakes a. High-fat or shortend cake- it is also called butter cakes and contains fats. Texture is tender moist and velvet b. Low fat or unshortened cakes- also known as foam cakes and contains no fat and very spongy. Texture is light and fluffy c. Modified sponge cakes- cross between shortened and unshortened cakes and contains shortening. It has large volume but not light as unshortened.
Mixing method used for cakes
a. Creaming method- also called conventional method. This method is used for shortened cakes. b. Two- stage method- bit simple than creaming method and it is produces a smooth batter that bakes up into a fine grained, moist cake c. One stage method- the method involves adding liquid ingredients to a bowl first before the wet ingedients. d. Chiffon method- egg whites should be whipped until they are little firm before mixing the batter.
