Lesson 2: PREPARE AND PRODUCE
BAKERY PRODUCTS
2
Objectives:
1. Familiarize oneself on baking terminologies
2. Accurate measurement of ingredients.
3. Baking ingredients and its substitution
4. Types, kinds, and classification of bakery products
5. Mixing procedures/formulation/ recipes, and desired
product characteristics of various bakery products
6. Baking techniques, appropriate conditions and
enterprise requirements and standards
7. Temperature ranges in bakery products
Objectives:
1. Familiarize oneself on baking terminologies
2. Accurate measurement of ingredients.
3. Baking ingredients and its substitution
4. Types, kinds, and classification of bakery products
5. Mixing procedures/formulation/ recipes, and desired
product characteristics of various bakery products
6. Baking techniques, appropriate conditions and
enterprise requirements and standards
7. Temperature ranges in bakery products
BAKING
TERMINOLOGIES
Baking
is the process of cooking by indirect heat or dry
heat in a confined space in a heated oven with the
use of gas electricity wood charcoal or oil at
temperature from 250°F to 450°F.
Bain Marie (bahnmah-REE)
1. A hot water bath that is used to keep food warm on the top of a stove
it is also used to cook custards and baked eggs in the oven without
curdling or cracking and also used to hold sauces and to clarify butter.
2. The term is also used for a cooking utensils which is a fairly large fan
which is partly filled with water . The food to be cooked is placed in
another container so that the food is not cook to quickly or harshly
chocolates or big a custard such as cheesecake.
Baker's Percentage Method
recipe formulas for food service or when
making large quantities are expressed in
percentages for more accuracy. Then the
formula is converted to pounds and ounces .
Batter
any mixture of flour liquid and other
ingredients that is thick enough to hold its
shape when dropped from spoon or rolled
out.
Beat
mix rapidly smoothing the ingredients and
adding air using wire whisk, electric hand
mixer, and stand mixer.
Choux Pastry
derived from the french word through which
means cabbage. Best used to describe layered pastry as
the layers were thought to resemble the leaves of
cabbage. This pastry is used for cream puffs eclairs
vignettes and other dishes requiring puff pastry .
Cream
to rub, mash, or work shortening against the side of
the bowl with the back of the spoon until it is smooth
and creamy.
Custard
combination of eggs and milk
which may be sweetened or
unsweetened, cooked in a double
broiler (as soft custard), or baked
(which give it a jelly like consistency).
Custards requires slow cooking and
gentle heat in order to prevent
separation (curdling).
Cut and Fold
combination of two motions to cut vertically through
mixture and to turn over by sliding tool across bottom of
mixing bowl at each turn . Proper folding prevents loss of
air .
Cut In
combine shortening and flour mixture until particles
are pea-sized enough to use when making biscuits
pastry using blender or forks.
Sift
to pass dry ingredients through a sifter
Grease
rub a pan or griddle with a thin layer of shortening or
oil to prevent sticking
Dough
any mixture of flour, liquid, and other ingredients
that is thickenough to hold its shape and desired
thickness
Knead
work stiff dough by pushing with the heel of hand,
folding it over until the dough becomes smooth and
elastic.
Dredge
to sprinkle or coat with flour
Puree
a thick mixture made from a pureed vegetable base.
Roux
a cooked mixture of flour and butter
Stir
mix food materials in a circular motion to blend
thoroughly.
