EQUIPMENTS

Ovens Almost all items offered in a bakery require baking. Two oven types are necessary--a regular baking oven and a convection oven for cakes and pastries.

Mixers While some doughs can be mixed by hand, having a commercial mixer or two on site can help fulfill large orders with high efficiency.

Refrigerator/Freezer All bakeries need a refrigerator and freezer in which to keep essential baking items such as eggs and milk. Refrigerators and freezers are also used to store items that require certain temperatures.

Stove In addition to ovens, having a commercial stove is a must as well. Some items need to be cooked before being used.

Display Stands Having a display stand allows you to show off your baked goods such as cookies, cakes and pies. The most common display stand is actually the counter top, which displays the baked goods underneath.

Cash Register A cash register is necessary to ring up all items and calculate order totals with ease.

TOOLS 1. Rolling Pins

AND

UTENSILS

Rolling pins come in all sizes, lengths and types of materials, but the most common are wooden pins with or without handles. There are also silicone pins as well as fancy (pattern-making) models for specific tasks. Regardless of the type of pin you choose, it's a matter of getting used to the feel of it and how much flour it needs to keep the dough from sticking to it. You need a rolling pin if you intend on making pastry, tea biscuits, cut-out cookies, donuts and other delicacies, but not for cakes, breads, muffins or squares. When choosing a pin, consider the length - if you plan on making large pies or several butter tarts, you might want to get a longer one, so you can roll out a larger pastry. That being said, a shorter pin (less pastry) is easier to handle and roll, if you're new to baking. 2. Mixing Bowls

Whether you bake a lot or only on special occasions, at least one or two large mixing bowls are a must. You can use any type of bowl - plastic, ceramic, glass or stainless, as long as you have enough room to mix the amount of ingredients. If you plan on making several loaves of bread, you would need an extra large bowl for mixing the dough to the point where you turn the dough out onto a board to knead. You'll more likely want to have more than a couple of mixing bowls and different sizes are very practical. When it comes to making cakes, many recipes will call for dry ingredients to be mixed in a smaller bowl, to be transfered later into a second, larger bowl that contains the wet ingredients. Mixing bowls are very versatile kitchen equipment that can be used for serving dishes, salads or leftovers. 3. Cookie Cutters, Presses, Rosette Makers

If you plan on making cut-out cookies - where you roll out the dough with a rolling pin and cut out the cookies - you'll need a few cookie cutters. Likewise if donuts are on your to-do list. A cookie press is used with a simple dough recipe to make pressed or formed dainty cookies, more commonly enjoyed around the holidays. Presses are easy and fun to use, and results look amazing. Cutters and presses are economical to buy and very durable. Rosettes are a different kind of cookie, deep fried using a rosette or timbale iron. 4. Baking Sheets, Pans, Muffin Tins

Baking pans come in various sizes and shapes from sheets for baking cookies, pans for cakes, bread or muffins to shaped or Bundt cake pans. If you want to bake a variety of goods, you'll probably need one or two of each type. For cakes and dessert mixes, you should have a 9"x13" pan for standard cakes, as well as an 8" or 9" square pan for smaller mixes. While cookie baking sheets are tin or stainless, you'll need to decide between silicone, tin or glass for cake and bread pans. Muffin tins are available in tin or silicone. Tin pans come in either plain or with a nonstick coating which helps with food removal and clean-up, but these pans require more care. Silicone bakeware is popular with some and not so with others. If you do try out silicone pans, follow my tips for best results and remember that they are not nonstick and should be greased before using as you would do with a tin pan. 5. Measuring Cups, Spoons

In order to follow any baking recipe, measuring cups and spoons are essential. You'll also find that having duplicate cups can be very handy. You can choose any type of measuring cups and spoons in plastic, stainless or glass, and you'll find the see-through (glass) one, two and four-cup measuring cups very practical for baking and cooking. Standard

measuring cup sets usually have a 1-cup, 1/2-cup, 1/3-cup and 1/4-cup measures - and you will use these different sizes depending on the recipe. 6. Spatulas, Wooden Spoons and Whisks

The term spatula refers to several types of kitchen utensils including: rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers. You need at least a couple of rubber or silicone spatulas to scrape the bowl, as well as a small metal spatula to serve desserts. A few wooden spoons for mixing and blending are also handy. An icing spatula, which is a long flat off-set knife, makes it easier to ice a cake. A couple of wire or silicone whisks are also very practical baking utensils. 7. Minute Timer, Candy Thermometer

You can simply use the range timer if your's is so equipped, but having a small minute timer can be very practical. It allows you to take the timer outdoors with you or to another room, so you can hear it and know that you should check or remove your baking. Having more than one timer is handy when you are cooking and baking. There are various types of thermometers, but the most common one used in baking is a candy thermometer if you plan on making candies, chocolates or boiled frostings. 8. Cooling Rack

While you can just cool cakes or breads by removing from the pan onto a board, the bottom of the baked goods tends to become soggy. But if you use a cooling rack, the baking cools

evenly because air can flow around it. If you want to make it easier to store, choose a cooling rack size based on the type of baking items you usually bake. 9. Pastry Blender, Pastry Cutter

While they sound similar and are often referred to as the same type of pastry tool, a blender is somewhat different than a cutter. A pastry blender is used during the mixing of the pastry dough. It also has lots of other applications, such as blending the flour, sugar and butter for a fruit crisp or mashing boiled eggs for egg salad. A pastry blender is a basic essential tool for mixing pastry. A pastry cutter on the other hand, is used after the dough has been rolled, to cut out shapes as you would do with cookie cutters, or to cut strips of dough with a rotaty-type of cutter, for fancy pie crust tops or other pastry delicacies. Depending on the type of baking you will be doing, you may find having a pastry cutter very convenient. 10. Parchment Paper, Muffin Liners, Silicone Liners

Some home bakers cannot be without parchment paper to line their baking sheets and pans, while others tend to grease the tins. Parchment paper helps with cake removal, does make pan cleaning quicker and it keeps them from discoloring. Muffin liners are big on convenience, cleaning and ease of handling. Their low cost makes them very affordable and worth having on hand for cupcakes and muffins. Silicone baking sheet liners are an alternative to using parchment paper in flat baking sheets. They have become very popular because they help the cookies to bake thoroughly and evenly, while keeping pans easy to clean.

Baking/Cookie Sheet

Description

A flat, rigid, metal sheet, made of aluminum used for baking cookies and biscuits. Insulated baking sheets sandwich air between two metal layers, protecting from overbrowning of the baked product. Generally, baking time needs to be increased if using insulated baking sheets. Common sizes for baking sheets are: 17x14-inch 12x15-inch Substitutions

Turn a jelly-roll pan (15 x 10 x 1-inch pan) upside-down and use it in place of a baking sheet.

Tips

We recommend shiny aluminum baking sheets without sides for best results. Allow baking sheet to cool completely before reusing. Bake only one sheet of cookies at a time on the middle rack in the center of the oven. Baked products will brown more quickly on dark-colored baking sheets, because they absorb more heat than shiny baking sheets. Line baking sheet with parchment paper. The paper will withstand high temperatures without discoloring or scorching. The baking sheet is also easier to clean. After baking cookies on parchment, you can slide the sheet of parchment with the baked cookies onto the rack for cooling.

Follow recipe directions for greasing or spraying the baking sheet with no stick cooking spray.

Bread Pan Back To Top Description

A rectangular baking pan, sometimes referred to as a loaf pan. Standard sizes for bread pans: 8 x 4 x 3 1/8-inch holds 5 cups 9 x 5 x 3-inch holds 8 cups 5 x 3 x 2 -inch holds 2 cups Bread pans may be made from aluminum, stainless steel or glass. Substitutions

When you don't have the right size bread pan substitute a pan with similar capacity. Fill the pan full but never more than 2/3 full so the bread has room to rise. The baking time may need to be changed. If substituting mini loaf pans in place of a larger bread pan, fill each mini loaf pan full. Decrease baking time by and check at that point for doneness. Continue baking, if necessary, checking doneness every five minutes.

Tips

To determine pan size, measure length and width of the pan across the top inside. Measure height from the inside of the pan, holding a ruler straight up from the bottom. To prevent a loaf from sticking, always follow the recipe directions for greasing or spraying the pan with no stick cooking spray. Cake Pan Back To Top Description

Cake pans may be made from aluminum, stainless steel or glass. Common sizes for cake pans are: 8 x 8 x 1 -inch square holds 6 cups 9 x 1 -inch round holds 6 cups 13 x 9 x 2-inch holds 15 cups 11 x 7 x 2-inch holds 6 cups 10 x 4-inch tube pan holds 16 cups 10 x 3 -inch Bundt pan holds 12 cups Substitutions

When you dont have the right size cake pan substitute a cake pan with a similar capacity. Fill the pan full but not more than 2/3 full so the cake has room to rise. Vary the baking time if needed.

Tips

An 8-inch square pan holds 1 cup more batter than an 8-inch round pan. Usually square pans are 2 inches deep and round pans are 1 1/2 inches deep, therefore, a square pan will hold more. Dark-colored and glass bakeware absorbs more heat than shiny bakeware, therefore a. baked product will brown more quickly in these pans. Follow recipe directions for greasing or spraying the baking pan with no stick cooking spray. Do not grease a tube pan before baking an angel food cake or sponge cake. The batter needs to cling to the side of the pan as the cake rises during baking -- greasing the pan prevents the batter from sticking to the surface of the pan and the cake will not be light and airy. Candy Thermometer Back To Top Description

A candy thermometer is used to test the temperature during the cooking of candy, jams and jellies. A candy thermometer often has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan. Substitutions

Use the cold water temperature test if you do not have a candy thermometer. Drop a small amount of the butter toffee mixture into a cup of very cold water. Carefully remove the cooled mixture with your fingers. Test for the desired candy stage according to the following guidelines: Soft Ball Stage -- Syrup forms a soft ball in the water but flattens when removed from the water (234 -240 F) (110 -115 C). Used for fudge, penuche and fondants. Firm Ball Stage -- Syrup forms a firm ball that holds it shape when removed from the water (242 -248 F) (115 -120 C). Used for soft caramels. Hard Ball Stage -- Mixture can be rolled into a firm ball (250 -260 F) (120 -130 C). Used for divinity and nougats. Soft Crack Stage -- Syrup separates into threads which are hard but not brittle (270 -284 F) (130 145 C). Used for butterscotch and hard candies. Hard Crack Stage -- Syrup separates into threads that are hard and brittle (300 -310 F) (150 -155 C). Used for nut brittles and toffee.

Tips

Test candy thermometer for accuracy before using. Place bulb of candy thermometer in a pan of rapidly boiling water. Be careful not to let the bulb touch the bottom of the pan. Read the temperature at eye level while the thermometer is in the water. It should read 212 F or 100 C. If the thermometer does not measure boiling temperature correctly, remember to adjust the candy temperature during cooking to reflect the difference. Convection Oven Back To Top Description

Both conventional and convection ovens use air heated by a gas or electric burner. The main difference is that a convection oven has a fan generally at the back of the oven that circulates the heat. A convection oven continuously circulates hot air with a fan through the oven cavity. The accelerated effect of the circulating air is one reason for the superior results you get when baking in a convection oven. For example, the butter in a pie crust releases its steam quickly, creating flaky layers. Hot air circulating throughout the oven eliminates hot and cold spots for more even baking and cooking.

Tips

Experiment with your favorite recipes by reducing the oven temperature by 25 F. and adjusting the baking time. Food baked in a convection oven is done about 25% faster than in a conventional oven Preheat the oven prior to convection baking as you would also do if using a conventional oven. The oven temperature should reach the correct baking temperature prior to baking. Allow at least 1 inch between the pans and also between the edges of the pan and the oven walls. This space is needed so the air is circulated evenly in the oven. It is best to keep the oven door closed as much as possible during the baking time so that airflow is maintained. Cookie Cutter Back To Top Description

A cookie cutter is used to cut decorative shapes from dough that has been rolled out. Cookie cutters are made from aluminum, copper or plastic. Common sizes are 2-inch to 3inch, however cutters are available in 1/2-inch up to 12-inches. Substitutions

A drinking glass may be used as a substitute for a round cookie cutter. To make your own cookie cutter shape, cut a template from cardboard or paper. Place the template over the rolled out cookie dough; carefully cut around design with a sharp knife.

Tip

Dip cookie cutter into flour to prevent cutter from sticking to the dough. Electric Mixer Back To Top Description

An electric mixer is a kitchen appliance used to beat, mix or whip batter. Electric mixers can be small and portable for small jobs or larger and more powerful for more difficult jobs. Many of the more powerful stand mixers have special attachments such as dough hooks or paddle beaters. Substitutions

Mixtures may be creamed, mixed or beaten by hand using a wooden spoon or whisk. It may be more difficult to create the same consistency by hand as with an electric mixer. A large food processor can be used for some baking recipes instead of a mixer. Be careful to process ingredients just until mixed. We do not recommend mixing ingredients for a baking recipe in a blender. The batter is generally thick and the shape of the blender container is not designed to mix these batters.

Tips

Be sure beaters are clean before beating egg whites. Any fat, even a drop of egg yolk, on the beaters can prevent the whites from reaching optimum volume. Whipping cream will be faster if the bowl and beaters are chilled at least 15 minutes before beating. The action of the beaters in mixing will tend to warm the butter in a cookie dough and help to soften it. Hot Pad Back To Top Description

A hot pad is a thick cloth pad or glove/mitt used to protect your hands when removing a pan from the oven. Hot pads can be made from any fabric that can withstand the temperature of an oven; cotton and wool are popular materials.

Tips

Select hot pads that are made from thick layers of fabric. When the hot pads begin to wear thin, replace them. Keep hot pads dry. If a wet hot pad is used, your hands will get burned. Jelly-Roll Pan Back To Top Description

A very shallow, rectangular pan used to bake thin cakes or bars. Jelly-roll pans generally are made from aluminum. Common sizes of jelly-roll pans are: 15 x 10 12 x 7 17x11 x 1-inch holds 13 cups Substitutions x x 1-inch 1-inch holds holds 10 4 cups cups

Substitute a 13x9 inch baking pan in a recipe for a 15x10x1 inch jelly-roll pan. The baked product will be thicker than the original recipe. Bake time will be longer than stated in the recipe. Check for doneness at half the original baking time. Continue baking until baked product tests done.

Tips

Follow recipe directions for greasing or spraying the pan with no stick cooking spray. To make cake removal easier, line bottom of jelly-roll pan with waxed paper or parchment paper. Grease the paper on one side so it will adhere to the baking pan and on the other side to make baked product easy to remove from pan. Kitchen Shears Back To Top Description

A heavy-duty strong scissors with one serrated blade. Used for cutting fish, poultry, meats and produce. They can even be used to crack nuts or trim herbs into a dish. Some kitchen shears have additional tools as part of the handle, such as a can opener or screwdriver. Substitutions

In certain baking or cooking applications, a sharp knife can be used.

Tips

To avoid bacteria, or other contamination, clean shears carefully after each use. We suggest using kitchen shears for cutting various foods, rather than cutting paper and fabric. Kitchen Timer Back To Top Description

A kitchen timer is used to help accurately keep track of the baking time. Electronic timers digitally display the time remaining. Clock-like timers have markings around the outside like a clock so you can easily read how much time is remaining. Most ovens have built-in timers.

Tip

Prevent over-baking by setting the timer for the minimum baking time in a recipe. Test for doneness and continue baking, if necessary. Measuring Cup Back To Top Description

There are two types of measuring cups: For measuring dry ingredients: These measuring cups are made of metal or plastic, sometimes nested together, and come in sets of 1/8-cup to 2-cup sizes For measuring liquid ingredients: These cups, made of glass or plastic, come in 1 to 8-cup sizes. Measures are marked on the side and cup has a spout for pouring the measured ingredients.

Tips

Use the proper measuring cups for dry and liquid ingredients. Do not substitute liquid and dry measuring cups for one another. A large glass measuring cup, such as a 4-cup or 8-cup size, is a great mixing bowl especially for thinner mixtures that can be poured. Measuring Spoon Back To Top Description

Measuring spoons come in sets of 1/8 teaspoon to 1 tablespoon. They can be made of metal or plastic.

Tips

It is important to measure accurately particularly in baking since the ratio of dry to wet ingredients is very important. However in some recipes you may note some measuring terms handed down through generations. As a guideline these measures should equal: 1 heaping teaspoon = 1 to 2 teaspoons 1 heaping tablespoon = 1 to 2 tablespoons 1 rounded teaspoon, tablespoon = measure ingredient so it is slightly rounded over rim of measure 1 dash = 1/16 teaspoon

Never measure ingredients over the bowl or pan you are adding to. It is very easy to overflow the measuring spoon as you pour into it. Buy several sets of measuring spoons to be sure you always have clean spoons available. Tableware spoons should not be used for measuring since they vary in size. Mixing Bowl Back To Top Description

A mixing bowl is used to hold ingredients you are mixing, beating or whipping. A mixing bowl can be made of glass, aluminum, stainless steel, enamel, ceramic, copper or plastic. Common sizes of mixing bowls range from 1-quart to 4-quart.

Substitutions

A large, glass measuring cup (4-cup or 8-cup) may be substituted for a mixing bowl.

Tip

Keep a variety of sizes of mixing bowls on hand so you have just the right size for each mixing step. Muffin Pan Back To Top Description

A special metal baking pan, sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum. The sizes of muffin cups are: Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter Giant or Texas-size muffin cup is about 3 inches in diameter and holds 5/8 cup batter Miniature muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tablespoons batter Muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep. Substitutions

Substitute another size muffin cup for original size listed in recipe. If substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the

recipe will yield more muffins. The bake time will be changed also. Bake a larger muffin longer than the original time and smaller muffins a shorter time.

Tips

Grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup. For rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup. Use paper liners in muffin cups for easy clean-up. If muffin cups are filled more than full the muffins will have flat, flying saucer tops. If sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top. If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the unused muffin cups to keep the pan from warping. If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes. Pastry Blender Back To Top Description

A pastry blender is made of five or six parallel U-shaped steel wires attached at both ends to a handle. A pastry blender is used to cut cold butter into a flour mixture to distribute the fat without melting it such as in making pie crusts or biscuits.

Substitutions

Two knives held together at an angle may be substituted for a pastry blender. Use the knives to cut the fat into the dry ingredients until the pieces of flour-coated fat become smaller and have the texture of coarse crumbs. A fork may also be used instead of two knives.

Tips

Be sure the butter is cold when cutting it into the flour. If the butter is too soft, the mixture becomes overworked, resulting in a pastry that is not flaky and tender. Cut butter into chunks before mixing with a pastry blender so the butter will be easier to mix. Pastry Brush Back To Top Description

A baking tool that looks similar to a small paintbrush, about 1 to 1 1/2-inches thick. Common liquids used with a pastry brush are milk, water and egg whites. Use a pastry brush to brush marinades over meats also.

Tip

To avoid bacteria, or other contamination, clean pastry brush in dishwasher or with hot tap water after each use. Pastry Crimping Wheel/Pastry Cutter Back To Top Description

A pastry crimping wheel is a rolling-bladed tool with a fluted design. It is used to cut dough and add a decorative edge treatment to pie crusts. A pastry cutter has a straight-edged rolling wheel and is often used to cut narrow strips of dough for a lattice topped pie. Substitutions

For a pastry cutter, you could use a pizza cutter or sharp knife. For a crimping wheel, choose an alternate edge treatment, such as a forked edge.

Tips

To avoid bacteria, or other contamination, be sure to clean grooves carefully after each use. You can find these tools in gourmet kitchen stores. Pie Plates/Pie Pans Back To Top Description

A pan shaped like a plate with sides; used to bake pies, quiches and frittatas. Pie plates are commonly made from heat-resistant glass or aluminum. The glass pie plates give the flakiest results and are what we recommend. Glass also produces a more evenly browned crust. Aluminum pans with a dull finish or darkened pans yield a well-baked, tender browned under-crust. Shiny metal pie pans reflect the heat and result in soggy bottom pie crusts and are not recommended. Common sizes for pie plates are: 9 inches in diameter by 1 inch deep; holds approximately 4.5 cups 10 inches in diameter by 1 inch deep; holds approximately 6 cups Deep Dish: 9 inches in diameter by 2 inches deep; holds approximately 6 cups Deep Dish: 10 inches in diameter by 2 inches deep; holds approximately 8 cups

Tips

If youre not sure about the size of your pan, measure the diameter from the inside rim. Do not grease a pie plate, unless recipe states to do so. Make sure to secure the edges of a pie crust to the rim of pie plate to avoid shrunken or misshaped pies. Pie Weights Back To Top Description

Small ceramic or aluminum pellet-like weights used to keep an unfilled pie or tart crust from shrinking during baking. Pie weights can be found in gourmet stores and in the baking section of some supermarkets. Substitutions

Rice or beans can be used as an alternative. If rice or beans are used repeatedly, they will burn and become musty with use.

Tips

Pour 1 to 2 cups of pie weights into an unfilled, foil lined pie crust before baking. Crust should be pricked with a fork prior to adding the pie weights. Some recipes call for removing the pie weights and lining half way during baking time. Read recipe directions carefully. Rolling Pin, Pastry Cloth, Rolling Pin Cover Back To Top Description

A rolling pin is a long round cylinder used to roll out dough or crush cracker crumbs. Rolling pins are generally made from wood, but can be made from marble, glass, ceramic, porcelain or plastic. Some rolling pins have handles at each end, making the rolling pin easier to handle and to allow for uniform pressure to be exerted. A pastry cloth is a large canvas cloth on which pastry or dough can be rolled. A rolling pin cover is a stretchable "stocking" that fits over the rolling pin. Substitutions

A large wooden dowel about 12 inches long may be substituted for a rolling pin. A plain white cotton plain weave dishtowel may be substituted for a pastry cloth. A clean white athletic tube sock can be used as a substitute for a rolling pin cover. Slip over one end of a rolling pin, then cut off the opposite end.

Tips

Only a light dusting of flour is needed to prevent dough from sticking to the pastry cloth or rolling pin cover, eliminating the tendency to use too much flour when rolling out soft dough. The pastry cloth and rolling pin cover must be cleaned before storing to prevent any fat residue from becoming rancid. Spatula Back To Top Description

A spatula is a flat, narrow kitchen utensil, made from rubber, plastic or metal, that comes in several sizes. Rubber scrapers, pancake turners and frosting spreaders are all generically called spatulas. Flexible metal spatulas are good for spreading frostings on cakes. Turners are used to lift or remove food from a baking pan or sheet or for turning food that is being cooked.

Tips

Use a plastic turner on a non stick baking pan or sheet. Using a turner with holes or slots allows liquids or fats to drain off the item being lifted. If crumbs or residue from baked cookies stick to the edge of spatula when removing cookies to a cooling rack, be sure to clean edge of spatula before continuing so cookies do not distort in shape as they are being removed from the baking sheet. Thermometer Back To Top Description

An oven thermometer is used to verify that the oven temperature is correct. Oven thermometers are made to stand in the oven or hang from one of the racks.

Tips

Place the oven thermometer in the middle of the oven away from the sides to obtain an accurate temperature reading. Baking products at the wrong temperature can cause unpredictable and undesirable results. For example, cookies may dry out or spread too much if baked at too low a temperature or burn if baked at too high a temperature. Toothpick Back To Top Description

A toothpick is used to determine doneness of cakes, bars and quick breads. Generally, if the toothpick inserted near the center of the baked item comes out clean, the baked item is done.. Substitutions

A metal cake tester may be substituted for a toothpick when determining doneness of a baked product. Tip

Use a clean toothpick each time you check for doneness. Any batter that clings to the toothpick from a previous doneness test may cause cake particles to stick to the toothpick, even though the cake is done.

Wire Cooling Rack Back To Top Description

A cooling rack is a rack made from closely spaced wires or spokes, and small legs that elevate the rack above the countertop. Cooling racks are often metal, however can be made from wood or other heatproof material. The rack speeds the cooling of cookies, cakes or breads. It allows steam to escape from all sides of the baked product so the bottom doesn't get soggy. Substitutions

Cool cookies on parchment on the countertop rather than on a cooling rack. As cookies begin to cool turn them over to speed complete cooling and prevent bottom of cookies from getting soggy.

Tips

When baking cookies use a cooling rack with closely spaced wires or spokes so cookies have adequate support when cooling. Cover the rack with a sheet of waxed paper before placing a delicate cake on the rack to prevent the surface from getting damaged or sticking to the rack. Wire Whisk Back To Top Description

A wire whisk is made from a series of looped wires fastened at the top by a long handle. Whisks are used to whip air into ingredients, such as egg whites or whipping cream. The more wires a whisk contains the more effectively it will incorporate air into a mixture. Whisks are available in a variety of different sizes for different tasks. Substitutions

Use a portable electric mixer or wooden spoon. If whisking a very small amount such as one egg white, a fork can be used to whip the mixture and incorporate air. Wooden Spoon Back To Top Description

Wooden spoons do not scratch non-stick pans. The bowl end of a wooden spoon is thicker in size than a metal spoon of the same size. Therefore it is easier to mix batter because it does not cut into the batter but rather stirs or mixes it. Keep a variety of wooden spoons available for baking projects. Always wash and dry wooden spoons after use. Allow them to air dry. Substitutions

A large sturdy plastic spoon can be used instead of a wooden spoon. Tips

Keep a variety of wooden spoons available for baking projects. Wooden spoons do not scratch non-stick pans. The bowl end of a wooden spoon is thicker in size than a metal spoon of the same size. Therefore it is easier to mix batter because it does not cut into the batter but rather stirs or mixes it. Keep a variety of wooden spoons available for baking projects. Always wash and dry wooden spoons after use. Allow them to air dry.

Baking Powder Back To Top Description

Baking powder is a chemical leavening agent that is a combination of baking soda, plus an acid such as cream of tartar, plus a moisture absorber such as cornstarch.

In the presence of heat and moisture, the baking powder reacts to form carbon dioxide gas in a baked product to make it rise. The most common type of baking powder is double-acting baking powder. Double-acting baking powder produces gas twice:

o o

During

mixing

when

baking

powder

gets

wet.

During baking when the heat completes the reaction. Storage

Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date. Substitutions

Substitute for 1 teaspoon baking powder: Combine 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda.

Measuring

Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife.

Testing for Freshness

Place 1/2 teaspoon baking powder in a small bowl. Add 1/4 cup hot water. If the mixture foams, the baking powder is still good. If it does not foam, replace your box of baking powder. Baking Soda Back To Top Description

Baking soda (sodium bicarbonate) is used as a leavening agent when a recipe contains acid ingredients. Baking soda, an alkaline ingredient, plus an acid ingredient, such as buttermilk, vinegar, molasses or sour cream creates a chemical reaction to form carbon dioxide gas in a baked product making it rise and become light and porous. Heat is not necessary for the chemical reaction, so the reaction begins as soon as liquid ingredients are added. Therefore, products leavened with baking soda should be baked immediately after mixing or the gases will escape and the product will not rise. Storage

Store baking soda tightly covered in a dry place. Baking soda loses strength with age, so fresh is best. It stays fresh for about one year. Substitutions

There is no substitution for baking soda.

Measuring

Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife.

Testing for Freshness

Place 1 1/2 teaspoons baking soda in a small bowl, add 1 tablespoon vinegar. If the mixture fizzes, the baking soda is still good. If the mixture does not fizz, throw out the old box and buy a new one. Butter Back To Top Description

Butter tenderizes a baked product. It also adds color and flavor that is impossible to replicate. Butter is available salted (salt acts as a preservative) or unsalted. Unsalted butter offers a delicate, cultured flavor. Storage

Store butter in its original container in the coldest part of the refrigerator, not in the refrigerator door, for up to one week beyond the date printed on the package. Fresh butter should have a delicate cream flavor and pale yellow color. Butter quickly picks up off-flavors during storage and when exposed to oxygen; once the carton is opened place it in a resealable plastic food bag or airtight container. Store butter away from foods with strong odors, such as onions or garlic. Keep butter refrigerated between serving times.

Butter may be frozen for up to four months. Place the butter in a resealable plastic freezer bag. Substitutions

Unsalted butter may be substituted for salted butter or vice versa. It is not necessary to alter the amount of salt in the recipe. Whipped butter may be used as a substitution based on weight, not volume. For example, if a cake recipe calls for 1cup (2 sticks) butter, you may use 8 ounces of whipped butter. Stick margarine made from vegetable oil may be substituted for butter in most baking applications except pastry recipes and candy, made from boiled syrup. Using margarine will produce a softer dough than one made with butter. Measuring

Land O Lakes Butter comes in stick form with markings on the paper indicating tablespoon and cup measurements. Use a sharp knife to cut off the amount needed for a recipe. Butter Measurements: 2 cups = 4 sticks = 1 lb.

1 cup = 1/2 cup = - 1/4 cup = 1/2 stick = 4 tbsp.

2 1

sticks stick

= =

1/2 1/4

lb. lb.

If using Land O Lakes Spreadable Butter with Canola Oil, in the tub, spoon into dry measuring cup and pack down firmly with spatula, spoon or knife. If using Land O Lakes Whipped Butter, measure by weight, not volume.

Handling Butter: Browning

Browning butter enhances butters rich flavor. To brown butter melt butter in a heavy saucepan over medium heat, stirring frequently, until butter just begins to turn a delicate golden brown color. (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat and pour into a bowl to cool.

Handling Butter: Clarifying

Melt butter over low heat in a small skillet or heavy saucepan. Remove white froth with a spoon as it forms on top. As fat rises, milk solids will sink to the bottom of the pan. Pour off clear yellow clarified butter; discard milk solids. Store in refrigerator.

Handling Butter: Creaming

Beat butter or butter and sugar until soft, smooth and creamy. Use an electric mixer or food processor for easy mixing.

Handling Butter: Cutting-In Butter

Mix in cold butter by gently pressing pastry blender into the butter and flour mixture. Butter is cut-in when the mixture is crumbly and looks like coarse meal. This may take a little bit of work. You may have to use a knife to clean off the pastry blender once in awhile. Cutting the butter in coats the proteins in the flour and helps prevent the gluten-forming proteins from joining together with water and with each other. If you don't have a pastry blender you can use two knives to cut-in the butter. With knife blades close together, move the knives back and forth in opposite directions as in a cutting action. This will take more time, but it does work just as well as a pastry blender.

Handling Butter: Softening

Soften butter slightly for easier mixing by removing from refrigerator and letting stand 30 to 45 minutes at room temperature. To soften butter quickly, cut into chunks and allow to soften at room temperature about 15 minutes. If time is limited, place a stick of cold butter between sheets of waxed paper and hit it with a rolling pin on each side to smash butter. The Land OLakes Test Kitchens recommend that you do not soften butter in the microwave for use in baking. The butter can quickly melt even when watched carefully. Cheese Back To Top Description

There are over 2000 different types of cheeses in an amazing variety of flavors - from mild to extra sharp, tangy to spicy. And the textures range from creamy and soft to granular and firm. Storage

Keep

cheese

refrigerated

at

temperatures

of

35

to

40F.

Strong, aromatic cheese, such as Blue Cheese, should be kept in a covered container. Wrap all cheese tightly in the original wrapper, plastic food wrap or aluminum foil to retain moisture and prevent mold. Firm cheeses, such as Swiss and Cheddar, will keep longer than softer cheeses. Process cheeses have a long shelf life because they are pasteurized. Once they are opened, or sliced in the deli, keep them tightly wrapped and refrigerated to avoid drying out. Freezing cheese is not recommended. However, if you do, freeze cheese in small amounts of less than one-half pound, no thicker than one-inch. Wrap well. To use frozen cheese, thaw slowly in the refrigerator. Thawed cheese may be mottled in color, which should even out after thawing. Frozen cheese is usually crumbly and more suitable for cooking than for serving to guests or using for snacks.

What about mold? Most molds are harmless, but to be safe, discard at least one-half inch of cheese on all sides of the visible mold. Tips: Make sure the knife blade is thoroughly cleaned when cutting each surface to avoid spreading mold to the freshly cut surface. Use new plastic wrap or foil when rewrapping, to avoid spreading mold spores to the fresh areas.

Cooking With Cheese

Melt cheese at a low temperature for a short time, stirring often. Cheese needs just enough heat to melt and blend with other ingredients. If heated too long or at too high a temperature, the cheese can become tough and stringy, and the fat can separate. Cheese melts more quickly when shredded or cubed. Shred it when cold for easier shredding. A process cheese will melt evenly and smoothly with no fat separation. Process cheese can be cubed to speed up melting time. Shred natural cheese so it will melt quickly at a low temperature. When cheese is used to top an entree, add it near the end of the baking time so it has only enough time to melt.

Cutting Cheese

Cheese is easiest to cut when its cold. Use a clean sharp knife to cut the cheese. Cut cheese wheels into wedges. Cut rectangular, square, and cylindrical cheese into slices. Cut wedges or triangular cheese into thin wedges. Cheese can also be cut into cubes. Use a serrated cutter to make attractive crinkle cut shapes. Soft goat cheese is usually cut into rounds or served as a spread. If youre preparing a snack tray, try cutting a variety of shapes using a knife or small canape or cookie cutter.

Serving Cheese

To enjoy the full flavor of cheese, remove from the refrigerator 30 minutes before serving. Be sure to keep it wrapped until it is served. Sample cheeses beginning with the mildest cheese to more robust, such as American to Extra Sharp Cheddar Cheese. Label cheeses so guests can identify what they are sampling.

Selecting Cheese

Cheeses are appropriate for all types of entertaining. How much to buy depends on the type of occasion, time of day, other foods being served, number of guests, and even the mix of people in attendance. Below are some good rules to follow: Plan on 2 to 3 ounces of cheese per person when preparing snacks or sandwiches. Allow a serving of 3 ounces of cheese when cheese is the only protein source, such as a cheese and fruit platter. A 2-ounce serving is adequate when other food, such as seafood, appetizers or meats, are served along with the cheese. Look for cheeses with different textures and flavors. For a large group, try 6 different cheeses on the cheese tray. For a smaller group, 3 different cheese may be adequate. Variety is the key when planning for a cheese tray. Try a blend of hard or semi-hard cheeses, like Cheddar, a mild semisoft one, like Monterey Jack, and a soft, ripened cheese such as Brie or Camembert. A good rule: 4 ounces or 1/4 pound cheese = 1 cup shredded cheese.

Chocolate Back To Top Description

Chocolate used for baking comes in many forms: bars, morsels, chips, chunks, unsweetened cocoa powder and melted chocolate. There are several types of chocolate used in baking:

Unsweetened baking chocolate contains chocolate liqueur and between 50% and 58% cocoa butter. Bittersweet chocolate contains at least 35% chocolate liqueur, sugar and vanilla.

Semisweet and sweet chocolate contain between 15 and 35% chocolate liqueur, sugar and vanilla. Milk chocolate contains 10% chocolate liqueur, sugar, vanilla and at least 12% milk solids. Melted chocolate, which is unsweetened chocolate packed in 1-ounce packages, is found in the baking section of the grocery store. It is made with vegetable oil rather than cocoa butter. It does not have the same intense chocolate flavor as other unsweetened chocolate. Unsweetened cocoa is cocoa liqueur that has been dried and ground into powder. Dutch-processed cocoa has been treated with an alkali to help neutralize chocolates natural acidity creating a richer, darker product than regular unsweetened cocoa. White chocolate is not true chocolate because it contains no chocolate liqueur, though it is a mixture of sugar, cocoa butter, milk solids and vanilla.

o o

o o

Storage

Store chocolate tightly wrapped in a resealable plastic food bag in a cool (60 to 70 F) dry place. Unsweetened, bittersweet, and semisweet chocolate stays fresh for years when stored properly. Unsweetened dry cocoa powder will keep indefinitely.

Milk chocolate and white chocolate should be stored for no longer than nine months because they contain milk solids. If stored at warm temperatures, chocolate will develop gray surface streaks and blotches called bloom. The gray blotches are cocoa butter that has risen to the surface. If stored in damp conditions, chocolate may form small gray sugar crystals on the surface. In either case, the chocolate is still safe to use and will not affect the quality of the final baked product. Substitutions

Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture. Unsweetened cocoa and Dutch-processed cocoa may be used interchangeably in any recipe although the Dutch-processed cocoa will produce a milder-flavored, richer, darker product. Substitute for 1 ounce semisweet chocolate: use 3 tablespoons semisweet chocolate pieces or 1 ounce unsweetened chocolate plus 1 tablespoon sugar. Substitute for 1 ounce unsweetened chocolate: use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, melted. Substitute for 1 ounce sweet baking chocolate: use 2 tablespoons unsweetened cocoa plus 4 teaspoons sugar and 2 teaspoons butter. Do not substitute chocolate syrup for melted chocolate in any recipe.

Do not substitute instant cocoa mix for unsweetened cocoa. Instant cocoa mix contains milk powder and sugar and could alter the flavor and texture of the finished baked product. Melting Chocolate

Melt chocolate in the microwave, over direct heat, or over hot water. To microwave: Place the chocolate in a microwave-safe bowl, set power to Medium (50%) and heat, stirring occasionally for 1 to 2 minutes until melted. To melt over direct heat: Place chocolate in pan over very low heat. Chocolate scorches easily. Do not cover the pan. To melt over hot water: Melt chocolate slowly in a double boiler or in a bowl set over a pan of hot water. Be sure not to get even one drop of water into the chocolate because the chocolate will clump or harden (seize). If this happens, try stirring in 1 tablespoon vegetable oil for each 6 ounces of chocolate. Stir until smooth. (You may have to discard the chocolate and start over.) Chocolate may be melted with liquid from the recipes (at least 1/4 cup of liquid).

Coconut Back To Top Description

The large oval brown husk-covered fruit of the coconut palm tree. Fresh coconuts are available year-round with the peak season being October through December. Once the outer shell is broken the white coconut meat is exposed. Coconut is sold as fresh, whole coconut or as processed coconut, sold in cans or bags, or in bulk. It is sold sweetened or unsweetened, shredded, flaked and grated and dried moist or frozen. Other coconut products are also sold: Coconut Water It is the liquid drawn from the center of the fresh coconut. Coconut Milk It is made from water and coconut meat, and is not sweetened. Coconut Cream It is a thick syrupy sweetened mixture sometimes known as cream of coconut.

One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut and 1 cup of liquid. Do not pack tightly when measuring grated or flaked coconut. Storage

Store fresh whole coconuts at room temperature for up to 1 month. Once a coconut is opened, store it in the refrigerator for up to 5 days. The high oil content of coconut makes it turn rancid rather quickly if not stored properly. If unopened, canned coconut can be stored at room temperature for up to 18 months and in plastic bags up to 6 months. Refrigerate both after opening up to 3 4 weeks in the refrigerator. If shredded, coconut becomes dry, soak it in milk for 30 minutes, then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes or blended drinks within 5 days. Opening A Fresh Coconut

First, drain any liquid inside the coconut by piercing the coconut 2 to 3 times with an ice pick. Crack the shell with a hammer and break the white meat away. Use a knife to peel away the dark inner skin. Tinting Coconut

Create colorful coconut to decorate baked goods by combining 1 cup coconut with 3 to 5 drops of food color in a bowl; toss until evenly coated. Toasting Coconut

Toasting coconut enhances the flavor and lightly colors the coconut a very light golden brown color. Spread the coconut in a single layer on a baking sheet with shallow sides. Bake at 325F., tossing occasionally, for about 10 minutes. Eggs Back To Top Description

Eggs add flavor and color, tenderize the product, add lightness when beaten, contribute to the structure and provide liquid in a recipe. Brown-shelled eggs have the same flavor and nutritional value as white-shelled eggs. Eggs are graded for quality (AA, A, B) by the United States Department of Agriculture (USDA). The best grade, AA, has a firm yolk that stands up higher and a white that spreads less than a lower grade egg when broken. All three grades are suitable for baking. Liquid pasteurized eggs and pasteurized eggs in the shell are available in some markets in the United States. These eggs may be substituted for unpasteurized eggs in recipes. Storage

Always store eggs in the refrigerator in their original carton. The carton protects them from absorbing odors in the refrigerator. If eggs have been purchased before the expiration date and stored properly, they may be safely used for three to five weeks from date of purchase. Liquid pasteurized eggs may be refrigerated unopened for up to 12 weeks from the pack date. Substitutions

Substitute for 1 whole egg:

2 egg whites. Flavor and texture of the baked product may be altered when using this substitution. 1/4 cup liquid egg substitute. Egg substitutes contain egg whites, nonfat milk, vegetable oils and other ingredients to replace the yolk. If used in a cake recipe the flavor, color and texture may be altered. The baked product may be less tender, more pale and may not taste as rich. Substitute for 1 egg white:

1 tablespoons meringue powder plus 2 tablespoons water. This substitution may be made in meringues and royal icing. Powdered egg whites may be substituted in most recipes requiring egg whites. It can be used in angel food cakes or chiffon pies. Follow directions on the container. Beating Eggs

When beating egg whites, make sure that no traces of broken yolk have gotten into the whites. Keep the bowl and beaters free of any fat. Fat, even from the yolk, can prevent egg whites from expanding to their full volume when beaten. Bring egg whites to room temperature for 20 minutes after they have been separated from the yolks. At room temperature, the egg proteins can form elastic bubbles more easily, and egg whites will beat to their highest volume.

Testing for Freshness

Fill a deep bowl with enough cold water to cover an egg. Place the egg in the water. If the egg lies on the side on the bottom, it is fresh. If the egg stands up and bobs on the bottom, it isn't quite as fresh. If the egg floats on the surface, it should be discarded.

Selecting Eggs

Select clean, fresh eggs which have been handled properly and refrigerated. Do not use dirty, cracked or leaking eggs that may have a bad odor or unnatural color when cracked open. They may have become contaminated with harmful bacteria such as salmonella. Unless a recipe specifies another size, use large eggs in baking recipes. Properly handle eggs for best results. Cold eggs are easiest to separate. Eggs at room temperature beat to high volume. Take the eggs out of the refrigerator 20 minutes before you want to use them.

Flour Back To Top Description

Flour Wheat

is is

finely the

ground most

and common

sifted

meal of

of

various used

edible in

grains. baking.

source

flours

Wheat flour contains gluten, a protein that forms an elastic network. This network helps contain the gases that makes mixtures such as doughs and batters, rise as they bake. Different flours vary by level of protein, which determines the applications for which that flour is used. All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached,which can be used interchangeably. Bread flour is an unbleached, specially formulated, high-gluten hard-wheat flour. Whole Wheat Flour contains the wheat germ, meaning it is higher in fiber, nutritional and fat content. Cake or pastry flour fine-textured soft wheat flour with a high starch content. Makes very tender cakes and pastry. Self-rising Flour an all-purpose flour to which baking powder and salt have been added Storage

Store all-purpose or bread flour at room temperature for up to 12 months. Temperatures higher than room temperature invite bugs and mold. Store flour indefinitely in the freezer. Flour may dry out with long storage and so at the maximum storage time may lose baking quality and the same results may not be realized as with fresher flour. All flour should be stored in an airtight container. If flour is stored in the refrigerator, the flour should be brought to room temperature before using. The amount of moisture in flour will affect the results of your baked product. Flour absorbs moisture during high humidity; it loses moisture in high altitude, cold weather or during long storage. Moisture in the flour can change quickly, so if the amount of flour to use is listed as a range, begin with the least amount and add additional flour as needed. Store whole wheat flour in the freezer to prevent rancidity. When whole wheat flour is rancid it smells old or stale. Whole wheat flour may be frozen, tightly wrapped, for up to one year, as compared to one to four months at room temperature. Store cake flour in an airtight container to maintain freshness. To keep cake flour longer than 6 to 8 months, place cake flour into a resealable plastic freezer food bag and freeze for up to 12 months. Substitutions

Substitute self-rising flour for the all-purpose flour in yeast breads by omitting the salt, and in quick breads by omitting the salt and baking powder. You may substitute 20% of all-purpose flour with another grain, such as rye or buckwheat, or soy flour in certain recipes such as quick breads, muffins, or pancakes without a dramatic change in the end product. These flours provide flavor, but little to no gluten. Substitute for 1cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. Substitute for 1 cup cake flour: use 1 cup minus 2 tablespoons all-purpose flour. Substitute for 1 cup self-rising flour: use 1 cup minus 2 tablespoons all-purpose flour plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt. Measuring Flour

Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the

measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so.

Sifting Flour

Commercial, all-purpose flours today are pre-sifted and do not generally require additional sifting. However, if a recipe specifically calls for sifted flour we suggest sifting the flour by: Using a flour sifter Or, spoon flour into a fine mesh food strainer and shake or tap it over a bowl.

Milk/Cream Back To Top Description

Cows milk, the most commonly used milk in recipes, provides moisture, flavor, texture and color to baked products. There are many kinds of milk that can be used in baking:

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Whole

milk

has

had

no

fat

removed

and

contains

3-1/2%

milk

fat.

Reduced Fat or Low Fat milk has had some fat removed and contains either 2% or 1% milk fat. Fat free or Non-fat (skim) milk contains not more than 1/2% milk fat. Buttermilk traditionally was the liquid remaining after butter was churned. Today it is made by adding a culture to low-fat or non-fat milk, which gives it a thick texture and tangy flavor. Dry milk has had almost all the moisture removed. Buttermilk, whole milk, and non-fat milk all come in dried form. Half-and-half is a mixture of milk and cream and contains between 10.5% and 18% milk fat.

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Light cream, sometimes called table or coffee cream, may contain from 18 to 30% fat, but most often contains 20% fat. Heavy cream may be referred to as heavy whipping cream, and has a milk fat content of 36% to 40%. Ultrapasteurized cream is cream that has been briefly heated at temperatures up to 300F. to kill microorganisms that may sour the cream. It has a longer shelf-life than fresh cream. Because of the higher heat used to pasteurize the cream, ultrapasteurized cream may take slightly longer to whip. Evaporated milk is milk that has had 60% of its water removed.

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Sweetened condensed milk has 50% of the water removed. The remaining mixture is 40% sugar and very sticky and sweet.

Storage

Milk, cream and buttermilk should be stored in the original container, refrigerated at 35 to 40 F. and consumed by the "Use by" date on the carton. Fresh milk should have a delicate, sweet milk flavor. Do not use milk that smells sour or has an unnatural color. Unopened cans of evaporated milk or sweetened condensed milk may be stored at room temperature for up to 12 months. After opening, store unused milk in an airtight container in the refrigerator and use within five days. Unopened packages of non-fat dry milk powder and buttermilk powder may be stored at room temperature in a cool dry place for up to six months. Do not freeze milk, cream, buttermilk, evaporated milk or sweetened condensed milk. Freezing changes the texture and may cause separation of milk fat. Substitutions

You may use whole milk, reduced fat and fat free milk interchangeably in recipes. Substitute for 1 cup buttermilk

Place 1 tablespoon vinegar or lemon juice in a measuring cup. Add enough milk to equal 1 cup. Let stand 5 minutes before using. Substitute for 1 cup refrigerated fresh milk:

Use

1/2

cup

evaporated

milk

plus

1/2

cup

water.

Substitute dry milk powder for fresh milk:

Mix

the

milk

powder

with

water

according

to

package

directions.

Substitute for one 14-ounce can sweetened condensed milk:

Combine 1 cup instant nonfat dry milk, 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter. Process in food processor or blender until smooth. Store in refrigerator. Do not use evaporated milk as a substitute for sweetened condensed milk.

Measuring Milk

To measure milk use a glass or clear plastic liquid measuring cup on a level surface. Bend down so your eye is level with the marking on the cup. To measure milk in a measuring spoon, fill the spoon to the top, but dont let it spill over. Do not pour the milk into a measuring spoon over other ingredients, in case there is spillage. To measure dry milk, pour from package or spoon lightly into a dry measuring cup. Level with spatula or knife. Do not shake the cup to level or the dry milk will pack down and give an inaccurate measure.

Heating Milk

Milk scorches easily. Heat over low to medium heat until bubbles form around the edges.

Whipping Cream

When whipping cream make sure that the cream, beaters and bowl are all ice cold. Chill everything in the freezer for 30 minutes before you begin. Beat whipping cream in chilled small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks form. Nuts Back To Top Description

Nuts add flavor and a crunchy texture to baked products. Nuts are dried fruits consisting of a kernel inside a hard shell. Favorite nuts to use in baking include almonds, pecans, walnuts, peanuts, and hazelnuts (filberts). Nuts 1 Storage may cup be used chopped whole nuts or chopped equals 4 in recipes. ounces.

Store shelled nuts in an airtight container in a cool place. Heat, light and moisture make nuts go rancid faster. Refrigerate shelled nuts for up to four months or freeze for up to eight months. Unshelled nuts will keep twice as long. Substitutions

Substitute the same amount of a different nut than called for in the recipe.

Measuring Nuts

Spoon nuts into a dry measuring cup to the top. 4 ounces nuts equals 1 cup chopped nuts. Toasting Nuts

Toasting nuts before adding to a recipe intensifies their flavor and may allow you to use less. Toast nuts in an ungreased skillet over medium heat (3 to 4 minutes), stirring frequently, until golden brown. To oven-toast, place in a baking pan. Bake at 350F

Mixing In Nuts

Before adding nuts to a batter, toss with some of the flour called for in the recipe. This helps to keep the nuts from sinking to the bottom.

Testing for Freshness

Shelled nuts should be crisp in texture and uniform in color. They should not be shriveled or discolored. Nuts should smell and taste fresh, not rancid with an off-flavor. Rancid nuts will ruin the baked product. Always taste nuts before using. Oats Back To Top Description

Oats

add

chewy

texture

and

nutty

flavor

to

baked

products.

There are several forms of oats on the market:

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Old-Fashioned: The entire oat kernel is rolled to make old-fashioned rolled oats. Quick-Cooking: The oat kernel is cut into pieces before being rolled thinly to make quickcooking oats. Instant Oatmeal: The oats are cut very fine and processed so that no cooking is necessary, just the addition of boiling water. This oatmeal is often flavored with sugar and spices.

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Oat

Flour: The

oats

are

ground

to

form

flour.

Oat Bran: The ground outer layer of the oat. Oat bran is sometimes added to baked products as a good source of fiber. Storage

Store oats in a cool dry place in a tightly covered container, to keep out dust, moisture and insects, for up to six months. Freeze Oats oats do in not a resealable spoil, plastic but freezer may bag for up stale to one with year. age.

become

Substitutions

Old-fashioned oats and quick-cooking oats can be used interchangeably in recipes. Do not substitute instant oatmeal when old-fashioned or quick cooking oats are called for in a recipe. Instant oatmeal sometimes is flavored with sugar and other flavors. Measuring Oats

Spoon oats into a dry measuring cup and level with a spatula or other knife. Raisins Back To Top Description

Raisins

add

sweetness

and

texture

to

baked

products.

Raisins are dried grapes. Dark raisins are sun-dried while golden raisins, generally moister than dark raisins, have been treated to prevent them from darkening and are dried in machines. Currants are smaller grapes that have been sun-dried, so are just very small raisins. Use dark raisins if a recipe does not specify which type to use.

Storage

Store raisins in an airtight container at room temperature for several months. They can be refrigerated or frozen in an airtight container for up to one year. Raisins Substitutions should be plump and moist.

The same amount of another chopped dried fruit, such as apricots, cherries, and dried cranberries, may be substituted for raisins. Golden raisins, dark raisins and currants may be used interchangeably in baking recipes.

Freezing Raisins

Freeze raisins first to make them easier to chop. Mixing in Raisins

Before adding raisins to a batter, toss with some of the flour called for in the recipe. This helps to keep the raisins from sinking to the bottom.

Softening Raisins

If your raisins have become dry and hard: place raisins in a small pan and cover with water. Bring to a boil. Cover, remove from heat and let stand 10 minutes. OR, combine raisins with water in a medium bowl. Cover and microwave on High for 30 seconds. Let stand for 5 minutes. Salt Back To Top Description

Salt (sodium chloride) is a common seasoning that enhances the flavor of baked goods. In bread baking, salt controls yeast growth to prevent the dough from rising too much. There are several types of salt that can be used in baking:

Table salt, a fine-grained salt with additives that make it free-flowing, is the most common form of salt used in baking. Iodized salt is table salt with added iodine. It is particularly important in areas that lack natural iodine, to prevent hypothyroidism. Kosher salt is a coarse-grained salt that is additive-free.

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Sea salt, generally coarse-grained, comes from evaporation of sea water. Storage

Store Salt

salt can

in

covered be

container

in

dry

place if

to

prevent stored

clumping. properly.

stored

indefinitely

Substitutions

Kosher salt, iodized salt, sea salt, or a non-sodium salt substitute may be used in place of table salt in baking. Measuring Salt

Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife. When a recipe calls for a dash of salt, use about 1/16 teaspoon. A pinch is considered to be the amount of salt that can be held between the tips of the thumb and forefinger, approximately 1/16 teaspoon. Spices Back To Top Description

Spices, which originate from the bark, buds, fruit, roots, seeds or stems of a variety of plants, have aromatic odors and pungent flavors. They are used to add flavor to baked products. Popular spices to use in baking include allspice, cardamom, cinnamon, cloves, ginger, mace and nutmeg.

Many spices are available in the whole as well as the ground form. Use the form of spice listed in recipe. When Storage a recipe calls for a dash, use about 1/16 teaspoon.

Store whole and ground spices in airtight containers in a cool, dark place. Heat, light, and moisture cause spices to lose their flavor faster. Do not store spices above the range or oven.

Whole spices such as cinnamon sticks, cloves and nutmeg will stay fresh for up to 2 years. Ground spices will stay fresh for up to 1 year.

Substitutions

Substitute for 1 teaspoon ground allspice: 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg, mixed together. Substitute for 1 teaspoon ground cinnamon: 1/2 teaspoon ground allspice or 1 teaspoon ground cardamom. Substitute for 1 teaspoon ground ginger: 1/2 teaspoon ground mace + 1/2 teaspoon grated lemon peel. Substitute for 1 teaspoon ground nutmeg: 1 teaspoon ground allspice or 1 teaspoon ground cloves or 1 teaspoon ground mace. Measuring Spices

Use a standard measuring spoon and be sure the spoon is dry when the spices are measured. Fill a standard measuring spoon to the top with spice and level with a spatula or knife.

Testing for Freshness

To check whether a ground spice is fresh, open the container and smell it. If it still has a strong fragrance, it is still acceptable to use for baking. Sugar Back To Top Description

Sugar tenderizes baked products, helps them to brown, and adds sweetness. Reducing the sugar by more than 1/3 in a baked product can reduce tenderness, moisture, browning and sweetness. The volume of a loaf of bread may decrease if the amount of sugar in the recipe is decreased; sugar provides food for the yeast to grow. Granulated white sugar, the most common sweetener in baked products, is refined cane or beet sugar. If a recipe calls for sugar without specifying which one, use granulated white sugar. Powdered (confectioner's) sugar is granulated sugar that has been ground to a fine powder. Cornstarch is added to prevent the sugar from clumping together. It is used in recipes such as frosting where regular sugar would be too grainy. Brown sugar is granulated sugar that has some molasses added to it. The molasses gives the brown sugar a soft texture. Light brown sugar has a smaller amount of molasses and a more delicate flavor than dark brown sugar. Use light brown sugar in recipes unless specified to use dark brown sugar. Storage

Granulated

sugar

should

be

stored

covered,

in

dry

place.

Store both brown sugar and powdered sugar in a resealable plastic food bag or airtight container. Granulated sugars do not spoil. However, moisture may cause them to harden and form lumps. Powdered sugar and brown sugar should be used within 12 months of purchase. Substitutions

Substitute for 1 cup granulated sugar:

3/4 cup honey (reduce liquid in recipe by 1/4 cup). The product will be moister because honey absorbs moisture from the air. 1/2 cup corn syrup or molasses (reduce liquid in recipe by 1/2 cup). The flavor may be affected, especially if using molasses. 1 cup firmly packed brown sugar. The flavor will be slightly different. You may taste a slight molasses flavor. Substitute for 1 cup powdered sugar:

Place 1 cup granulated sugar plus 1/8 teaspoon cornstarch in food processor or blender. Process on High until finely powdered. Substitute for 1 cup light brown sugar:

cup

granulated

sugar

plus

tablespoons

molasses.

Getting Rid of Lumps in Sugar

If lumps have formed in powdered sugar, sift sugar with a flour sifter or press the sugar through a fine-mesh sieve with a wooden spoon.

Softening Brown Sugar

If brown sugar hardens: Place a piece of foil or plastic wrap directly on the sugar. Set a piece of crumpled, dampened paper towel on the foil. Cover container tightly. The sugar will absorb the moisture from the paper towel and become soft. Remove the paper towel when it has dried out.

To soften brown sugar quickly, place open bag of brown sugar in microwave oven. Set 1 cup of water next to the bag in the microwave. Microwave on High (100%) 2 to 3 minutes, checking often, until brown sugar is softened. Sweeteners Back To Top Description

Liquid

sweeteners

add

moisture,

color

and

sweetness

to

baked

products.

In baking liquid sweeteners include:

Corn syrup: Cornstarch processed with acids or enzymes, producing a syrupy liquid.

Light corn syrup is further treated to remove any color. Light corn syrup is very sweet, but does not have much flavor. Dark corn syrup has coloring and flavoring added to make it caramel-like. Honey: The nectar of plants that has been gathered and concentrated by honey bees. Maple syrup: Created by boiling the sap from maple trees, has a thick, syrupy consistency. Molasses: Made from the juice of sugar cane or sugar beets that is boiled until a syrupy mixture remains. It is less sweet than sugar.

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Light molasses is lighter in flavor and color and results from the first boiling of the syrup. Use light molasses if a recipe does not specify the type of molasses to use. Dark molasses, dark in both flavor and color, is not as sweet as light molasses. It comes from the second boiling of the syrup. Blackstrap molasses is thick, very dark, and has a bitter flavor. It comes from the third boiling of the syrup. It is only sometimes used for baking.

Storage

Unopened containers of liquid sweeteners may be stored at room temperature. After opening, store containers in the refrigerator to protect against mold. Liquid sweeteners will keep indefinitely when stored properly.

Substitutions

Light molasses and dark molasses may be used interchangeably in recipes, according to your preference. Light corn syrup and dark corn syrup may be used interchangeably in recipes. Baked products made with dark corn syrup will have a slightly stronger flavor and darker color than those made with light corn syrup. Substitute for 1 cup molasses: Use 1 cup honey. The flavor and color will be lighter. Substitute for 1 cup corn syrup: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe. Substitute for 1 cup honey: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe. Measuring Liquid Sweeteners

Use a glass or clear plastic liquid measuring cup on a level surface. Bend down so your eye is level with the marking on the cup.

Dissolving Crystallized Honey

If honey begins to crystallize, place upright in a pan of hot water. Stir or shake occasionally until the crystals re-dissolve. Vanilla Extract Back To Top Description

Vanilla

extract

adds

very

sweet,

fragrant

flavor

to

baked

goods.

Vanilla extract is produced by extracting the flavor of dried vanilla beans with an alcohol and water mixture. It is then aged for several months. The three most common types of beans used to make vanilla extract are BourbonMadagascar, Mexican and Tahitian. Storage

Store vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor. Vanilla extract will stay fresh for two years unopened and for one year after being opened. Substitutions

Imitation vanilla flavoring can be substituted for vanilla extract, but it may have an artificial taste. It is about half the cost of real vanilla extract. Other extracts that may be used instead of vanilla are almond, peppermint, rum or lemon, where desired or appropriate. Use the same amount as the vanilla extract called for in the recipe. Measuring Extracts and Flavorings

Fill the measuring spoon to the top. Be careful not to let it spill over. Dont measure extracts or flavorings over the mixing bowl any spillage will go into the bowl and you will not know the amount of extract or flavoring you have added. Yeast Back To Top Description

Yeast is a microscopic organism that produces carbon dioxide as it grows and multiplies, causing baked products to rise. This leavening action helps make bread light and airy. There are several forms of yeast on the market:

Active dry yeast, the most popular form, quick-rising dry yeast or bread machine yeast are sold as dry granules and packaged in either 1/4-ounce packets or 4-ounce jars. Compressed fresh yeast is a small block or cake of moist yeast that can be found in the refrigerated section of the supermarket. Generally, it is softened in warm water before using. Quick-rising yeast is a more active strain of yeast than regular active dry yeast. Using quickrising yeast in a bread recipe reduces the rising time by 1/3. It is usually mixed with dry ingredients before the warm liquids are added. Storage

Store packets of active dry yeast and quick-rising yeast in a cool, dry place to keep out moisture. Store unopened jars in a cool, dry place until opened. Once opened, store tightly covered in the refrigerator. Store compressed yeast tightly wrapped in the refrigerator to preventing it from drying out or spoiling. Use by the date printed on the package. Freeze compressed yeast in a resealable plastic freezer bag for up to 3 months. If compressed yeast becomes moldy or discolored, throw it away.

Substitutions

Quick-rising dry yeast can be substituted for active dry yeast, except when dough is allowed to rise in the refrigerator. The cold temperature will prevent the dough made with quick-rising dry yeast from rising quickly. One (.6-ounce) cake of compressed yeast can be substituted for 1 (1/4-ounce) packet of active dry yeast. Substitute 2 1/2 teaspoons active dry yeast for 1 (1/4-ounce) packet active dry yeast. Using Yeast

Dough should be allowed to rise at 70 to 85F. to encourage the best yeast growth. If you are making a recipe by the traditional method (yeast dissolved in liquid before dry ingredients are added) dissolve the yeast in liquid that is between 105 and 115 F. so that the yeast is not killed.

If your recipe requires mixing the yeast with part of the flour before adding liquid, warm the liquid to 120 - 130 F. The flour protects the yeast from being killed by the warm liquid.

Testing Yeast for Freshness

Dissolve the yeast to be used in your recipe in warm water with about 1/16 teaspoon sugar in a small bowl. Set the mixture aside for 5 to 10 minutes. If it begins to foam and expand, the yeast is alive. If not, start over with a fresh package of yeast.