TLE

Baking

Baking

one of the most profitable industries in the country, dry heat

Yes

Can anything be baked?

Proper ratio of oven temp and baking time, the denser the longer it takes, vice versa

Name the 3 principles of Baking

Knowledge of equipment, Understanding terms, Able to do process, Knowing skills

What ensures the success in Baking?

Flour

basic ingredient in all baked products, made from wheat and contains gluten.

Bread All Purpose Cake

3 Flours

Eggs

very expensive, used as a leavening agent, and increases nutritive value of baked products

Bread Flour

this kind of flour has more gluten which gives loaves good volume, texture, and grain

All Purpose

this kind of flour is a general flour, used in baking pastries

Cake Flour

this kind of flour has soft wheat and it has lower gluten content

Sugar

provides richer crust color, improves flavor, and increases tenderness and volume for pastries

Granulated, Confectioners, Brown

Name the kinds of sugar

Granulated

This kind of sugar is used in all baking products

Confectioners

This kind of sugar is used in icing and is also called powder sugar

Brown

This kind of sugar hasnt been completely purified and is the healthiest

Leavening agent

substance that causes dough to expand by releasing gas once mixed w/ liquid, acid, or heat

Yeast

makes dough rise when combined with liquid and sugar, adds carbon dioxide in dough

Instant Dry Yeast and Active Yeast

Two kinds of yeast

Baking Soda

Sodium Bicarbonate, Ideal if the acid has lemons

Baking Powder

Mix of baking soda and powdered acid, reacts to any liquid and heat

Mechanical Leavening Agent

uses ingredients that are mixed by hand/whisk or hand mixer

Creaming

mixing butter and sugar

Whipping

Mixing eggs and others ( like icing)

Shortening

fat used to increase the tenderness of a baked product

Bread and Biscuits

Hog fat or Lard is best used for

Cakes and Cookies

Butter is best used for

Vegetable Shortening

hydrogenated veggie oil, used in bread making

Water

cheapest ingredient in baking, transforms protein to gluten from the flour, controls consistency and temperature of dough

Milk

strengthening agent to a flour protein, improves grain and texture of product

salt

enhances flavor of other ingredients, strengthens the gluten of dough, good preservative

Spices and Seeds

finely ground aromatic veggie products used to improve quality of cooked food

Flavoring

enhances the flavoring and baked product quality