TLE history, tools and equipment of baking

BAKING

BAKING

is the process of cooking food by indirect heat or dry heat in a confined space usually in an oven using gas, electricity, charcoal or wood at a temperature ranging from 250°F-400°F.

Stone age royal egyptian

household accidentally discovered that the dough when set aside flowed and expanded. Since then, bread was baked in this manner in 17th century.

Stone Age

More than 8.000 years ago, Swiss Lake Dwellers learned to mix flour and water which they. cooked on heated stones.

Baking in greece

• Slaves started public bakeries in Greece 300-200 BC and was taken over by Romans.

Baking in greece

• It was said that the quality of baked products then was comparable to the quality of baked products today.

Baking in america

• In 1604, baking was brought to ————- by the Jamestown colonists and the industry plourished within the country.

Baking in america

Construction of ovens and mixing tubs was much improved. A variety of baked products came out. Cakes, Pies, Biscuits, and Cookies were introduced)

Baking in philippines

American occupation brought in flour. In 1958, the first Philippine Flour Mill became operational. Wheat, instead of flour was brought to the country, and for several years.

Philippines

The ———— depended upon the US for wheat supply.

Philippines

• Schools have included the offering of baking courses in the curriculum.

Batter

a mixture of plour, liguid, and other ingredients that is thin enough to pour.

Caramelized

to heat sugar until it is melted and brown. Caramelizing sugar gives it a distinct flavor

Crimp

to seal the edges of two layers of dough using a fork or your fingertips

Dough

a soft, thick mixture of flour, liquids, fat, and other ingredients.

Drizzle

to drip a glaze or icing over food from the tines of a fork or the end of a spoon

Dust

to sprinkle lightly with sugar, flour, or cocoa powder

Glaze

to coat with a liquid, thin icing, or jelly before or after the food is cooked

Proof

to allow yeast dough to rise bepore baking (or to dissolve yeast in a warm liquid for

5-10minutes until it becomes bubbly)

Grate

to shred with a handheld grater or food processor

Sifting

the method of passing dry ingredients through a sieve to remove lumps and aerate them.

Softened

• a state of an ingredient that is soft enough for easily blending, but not melted

Toss

to mix lightly with a listing motion, using two forks or spoons

Egypt

First to use yeast

Babylonians, egyptians, assyrians

Used hot stone to break bread

Greece

Who started the public bakeries

Romans

Who established the baker's guild

America

Where was ovens constructed

1958

The first philippine flour mill became operational when?

Liquid measuring cup

made of glass or plastic and it is used for measuring liquid ingredients

Individual measuring cup

made of stainless or plastic and it is used for measuring dry ingredients

Measuring spoon

used for measuring small quantities of ingredients

Kitchen scale

used for weighing small amounts of ingredients

Mixing bowl

used for general mixing and it is used for easy mixing and for rising in case of yeast bread

Wooden spoon

used for mixing dough or batter and for creaming sugar and butter.

Rubber scraper

used to remove sticky ingredients from measuring cups or mixing bowls

Sifter

used to remove foreign objects of the flour and it is also used to incorporate air into the flour

Rolling pin

used to flatten dough for bread, biscuits, and pastries

Straight or offset spatula

used to spread icings, fillings, and plip cookies

Bench scraper or dough cutter

used to cut pieces of dough and to scrape workbenches

Bread knife

• used to cut bread and other baked products

Cake pans

used for baking cakes and come in dipperent sizes and shapes

Muffin pans

used for baking puffs, mupfins, and cupcakes

Ovens

are enclosed spaces in which food is heated, usually by hot air