BASIC SKILLS IN BAKING

ON AUGUST 31, 2013 BY VINEZM03 IN FOOD TECHNOLOGY 3 COMMENTS

Baking is the process of cooking by dry, indirect heat usually in an oven and is
considered the best method of cooking to retain the nutritution value of food. The
appropriate mixing method applied for biscuit-making is called the pastry
method (Rojo 1986).
Basic Baking Ingredients
1.

Flour is the main ingredient or framework of baked products.

Kinds of Wheat flour

Rice flour is made into cookies

Soybean flour is made from soy beans using the same procedure in making
rice flour used for baking cookies, biscuits, pastries & cakes.

Cornmeal is coarsely ground flour used in making native cookies, quick

breads & cakes.

Cassava flour (tapioca) is made from dried slices of cassava roots which
are ground finely.

Sweet potato flour are sliced thinly, dried & ground finely to produce the
flour.

Sago flour is made from the roots of sago plant

2. Water the cheapest liquid in baking, is indispensable in transforming the protein
of the flour into gluten form.
3. Milk usually pasteurized, is commonly used in baked products.

4. Sugar is made from either sugarcane or sugar beets, It may be: Refined best
variety for most light cakes; Brown added color to baked products, is less
refined; Honey is twice as sweet as sugar; Molasses is a by-product in the
manufacture of sugar from sugercane
5. Shortening refers to the fat or oil used to tenderized baked products or to fry
food. It nay be: Hog fat (lard) is best for bread, biscuits, dip crust and few types of
cake; Butter -is used mainly for cakes and cookies; Coconut oil is taken from the
meat of coconuts.
6. Egg can provide the cake mixture with structural framework. Egg yolk will serve
as an emulsifier in order to make mixing of both liquid possible.
7. Leavening agents make baked products light and porous
8. Salt is used to control and regulate the fermentation process in bread making
9. Flavors and spices are extracts from plants, seeds and aromatic vegetable
products which usually available in liquid or finely ground state.
10. Cocoa and chocolate are widely used in the production of cakes and
pastries.
Cookies are tiny cakes often served as snacks or at festive occasions.
Classifications of cookies (Navaro 1985):
Drop cookies are made from butter dropped onto the baking sheet from a
teaspoon

Bar cookies are made by spreading the dough on a pan, sliced into pieces
and then baking

Model cookies are those which are formed into designed shapes with the
hands.

Refrigerator cookies are made from the dough which must be chilled in
the refrigerator before baking

Pinwheel is a cookie in which two portions of dough of contrasting cookies

are rolled cut to the same size

Press cookies are formed with a cookie press

Ingot cookies are made from flour, liquid, baking powder, sugar, shortening
and flavoring.
Pastry Includes a variety of products made from dough containing medium to a
large amount of fat. Ingredients include flour, fat, water, salt.
Ref: Reviewer in TLE for LET, M.Raguindin, MAEd.

Cooking Terms (Bennion 1975)

ON AUGUST 31, 2013 BY VINEZM03 IN FOOD TECHNOLOGY LEAVE A COMMENT

1.

BAKE (paghuhurno) to cook in oven.

2.

BARBECUE (pag-iihaw) to cook piece of meat by direct heat over coals in a

grill, in an oven or under a broiler.

3.

BASTE to moisten food while it is being baked to prevent it from drying out
with a mixture like marinade and others.

4.

BLANCH or SCALD (pagbabanli) to pour boiling water over food or dip the
food into boiling water and then into cold water to prevent it from being overcooked.

5.

BOIL to cook in liquid until bubbles appear, rise and break at the top

6.

BROIL to cook by direct hear over charcoal or electric grill especially fish,
seafood, vegetables.

7.

BRAISE to brown meat or vegetables in fat and simmer in a small amount

of water.

8.

FRY (pagpriprito) to cook in hot oil without cover.

9.

FRICASSEE to cook meat in shortening and sauce mixture.

10.

MELT (pagtunaw) to change a solid substance into liquid by heating.

11.

POACH to cook foods in hot liquid just below the boiling point, i.e., poached
egg.

12.

ROAST (paglitson) to cook meat or poultry uncovered in oven without any

added moisture.

13.

SAUTE (paggisa) to cook garlic, onions, pork and seasoning in small

amount of fat with vegetable or noodles added.

14.

SCALD in milk to heat liquid like milk in the upper part of double boiler until
tiny bubbles appear around the edge. Heating indirectly will prevent scorhing of milk
that has adhered to the pan.

15.

STEAM (pagpapasingaw) to cover tea leaves with boiling water and allowed
to stand, to extract the flavor, color and aroma from he leaves.

16.

SIMMER (pagpapakulo ng atay-atay) to cook just below the boiling point.

Reference: A reviewer in TECHNOLOGY AND LIVELIHOOD EDUCATION for the
LICENSURE EXAMINATION FOR TEACHERS, Mark Raguindin Limon, MAEd.

Food Selection and Preparation

Terms (Bennion 1975)
ON AUGUST 31, 2013 BY VINEZM03 IN FOOD TECHNOLOGY 4 COMMENTS

1.

BAKE to cook in an oven.

2.

BEAT (pagbati) to make mixture smooth and light by lifting food over and
over.

3.

BLEND (paghalo) to mix two or more ingredients until one ingredient cannot
be distinguished from the other.

4.

BREAK (pagputol) to divide into pieces.

5.

CHOP (pagtadtad) to cut into small pieces.

6.

CREAM (pagpalambot) to rub, mash or work shortening against the side of

a bowl with the back of wooden spoon until it is smooth and creamy.

7.

CUBE (malalaking cuadrado) to cut into square pieces of uniform length,

width and thickness.

8.

DICE (padhiwa ng maliliit na cuadrado) to cut into smaller cube pieces of

uniform size and shape.

9.

DREDGE to coat solid foods with dry ingredients such as flour, bread
crumbs or sugar by springkling, dipping or rolling it into one of the ingredients.

10.

FLAKE (paghimay) to separate fish into pieces by means of the fingers.

11.

FOLD to add beaten egg whites or slipped to a mixture without losing what
has been beaten into them like air.

12.

GRATE (pagkudkud) to cut into fine pieces by rubbing against a grater in a

circular or back and forth motion.

13.

JULIENNE to cut carrots, sayote, potatoes, etc into thin, match-like strips.

14.

MARINATE (pagbabad) to let stand in French dressing or an oil-acid

mixture to add flavor like in barbecue.

15.

MASH (pagdurog ng pino) to press food from small pieces into a pulp with
an up and down motion with a masher or beating action of a fork.

16.

MINCE to cut garlic, ginger, onions, etc. chop into tiny pieces.

17.

PARE (pagtalop) to cut off outer skin or rind with a knife.

18.

PEEL (pagbalat) to pull off outer skin by means of the fingers.

19.

PUREE to rub food through a sieve or blender to make a smooth semi-liquid

mixture for use in soup or sauces or as food for babies or for juices

20.

SCRAPE (pagkudkod) to remove the skin of carrots, potatoes, etc. by

rubbing it with a sharp edge of a knife.

21.
22.

SLICE (paghiwa) to cut accross into flat pieces.

SOFTEN to cream butter, margarine or shortening until smooth and creamy
or let it stand at room temperature until it becomes creamy.

23.
24.
25.
26.

STIR (paghalo) to mix the ingridients in a bowl by circular movements of a

our and salt overspoon.
SPRINKLE (pagbugbod) to scatter sugar, flour and salt over food.
WEDGE to cut into the shape of a wedge each piece thick at one end and
thin at the other.
WHIP to beat rapidly to incorporate air and increase volume.