INTRODUCTION TO BASIC HANDWORK AND METHODS IN COMMERCIAL BAKING

Prepared By: Irene Gina D. Cruz

Measuring Equivalent
Volume Equivalents for Liquids 60 drops = 1 tsp 1 Tbsp = 3 tsp = 0.5 fl oz 1/8 cup = 2 Tbsp = 1 fl oz 1/4 cup = 4 Tbsp = 2 fl oz 1/3 cup = 5 Tbsp + 1 tsp = 2.65 fl oz 3/8 cup = 6 Tbsp = 3 fl oz 1/2 cup = 8 Tbsp = 4 fl oz 5/8 cup = 10 Tbsp = 5 fl oz

2/3 cup = 10 Tbsp + 2 tsp = 5.3 fl oz 3/4 cup = 12 Tbsp = 6 fl oz 7/8 cup = 14 Tbsp = 7 fl oz 1 cup = 16 Tbsp = 8 fl oz 1/2 pint = 1 cup = 8 fl oz 1 pint = 2 cups = 16 fl oz 1 quart = 2 pt = 32 fl oz 1 gallon = 4 qt = 128 fl oz

Equivalent Weights

16 oz = 1 lb = 1.000 lb 12 oz = 3/4 lb = 0.750 lb 8 oz = 1/2 lb = 0.500 lb 4 oz = 1/4 lb = 0.250 lb 1 oz = 1/16 lb = 0.063 lb

Metric Equivalents by Weight

Customary Unit Metric Unit Ounces (oz) Grams (g) 1 oz = 28.35 g 4 oz = 113.4 g 8 oz = 226.8 g 16 oz = 453.6 g

Pounds (lb) Grams (g)

1 lb = 453.6 g 2 lb = 907.2 g Pounds (lb) Kilograms (kg)

2.2 lb = 1 kg (1000 g)

Metric Equivalents by Volume

Customary Unit (fl oz) Metric Unit

1 cup (8 fl oz) = 236.59 mL 1 quart (32 fl oz) = 946.36 mL 1.5 quarts (48 fl oz) = 1.42 L 33.818 fl oz = 1.0 L

TABLE OF ABBREVIATION
A.P.F. - all purpose flour b.p. - baking powder B.P. - boiling point C - Centigrade c. - cup d. - dash doz. - dozen dp. - drop F - Fahrenheit f.g. - few grain

gal. - gallon gi. - gill gn. - grain gm./g. - gram c.c. - cubic centimeter hr. - hour in. - inch kg. - kilogram L. - liter mg. - miligram

min. - minutes oz. - ounce pk. - pack pkg. - package pt. - pint l.b. - pound qt. - quart sq. - square T - tablespoon t. - teaspoon

BASIC UTENSILS
Graduated

measuring cups. These are usually made of glass or plastic and are used for measuring liquids.

Individual

measuring cups. These are usually made of aluminum, stainless steel or plastic and are used for measuring accurately the fractional part of a cup (1/4, 1/3, 1/2, 2/3 cup).

Measuring

Spoons. These come in sets of 1/8, 1/4, 1/3, 1/2 and 1 teaspoon and 1 tablespoon; and are used for measuring small amounts of ingredients.

Mixing

bowls. These are available in sets of three or more pieces and are usually made of glass, plastic, stainless or aluminum. They are used for holding and mixing ingredients.

Sifter.

This is usually made of wire mesh or fine plastic screen that sieves dry ingredients. Flour is usually sifted first before measuring to incorporate air into it.

Wooden

mixing spoons. Choose spoons that are most convenient for you to use. These come in different sizes to suit your method of mixing.

Scraper.

A rubber or plastic scraper is used to remove sticky ingredients from cup and sides of bowls, and push batter into baking pans.

Rolling

pin. This is a piece of cylindrical wood with or without handles and is used for rolling or flattening dough for breads or rolls.

Spoon,

fork and knife. These utensils are very useful for many purposes during the baking process.

Baking

pans. These are used to contain the batter or dough while baking. These may be made of metal or glass. If pans are made of glass, reduce oven temperature by 20oC. Proper size and shape of pans should be used as this affect the quality of the baked product.

Cutting CONVENIENCE UTENSILS a) 2. tools. These include

different sizes of knives, b) spatulas, c) kitchen scissors, d) pastry blenders, e) cookie cutters and f) pastry wheels. These are little bakery gadgets that made baking easier and more fun for us.

2. CONVENIENCE UTENSILS

Pastry

cloth and rolling pin cover. A coarse linen towel can serve as a pastry cloth. The dough is placed on the cloth for easier rolling. The rolling pin may also be covered with a linen cloth to prevent sticking of the dough while being rolled. This also helps in avoiding the use of too much flour on the dough which toughens it.

Cooling

racks. These are important for cooling baked products to prevent wetting or steaming of the bottom crust.

Pastry

brush. This is used for applying melted shortening, egg or milk wash to dough and is also used for greasing baking pans.

Mixers.

These may be electric mixers or rotary egg beaters. This will shorten the preparation time for baking products, especially icings. Mixers have several attachments such as paddles, whips and hooks, each of which have specific uses depending on the kind of bakery products being prepared.

Weighing

scale. This is very useful in baking, when large amounts of ingredients are to be measured.

Cake

tester. This is a long slender, piece of metal or wood used to test if the cake being baked is already done.

Timer.

This comes very handy because it reminds you to check on the mixing or baking time.

Oven

thermometer. An oven 3. SPECIALIZED UTENSILS thermometer is an instrument that gives the temperature inside an oven. Specific temperature is indicated in a given recipe.

Wire

whip. This is cluster of stiff wires used to whip egg whites and cream.

3. SPECIALIZED UTENSILS

Lazy

Susan. This is a disk used for decorating cakes. The cake is placed on the disk which can be turned around while the cake is being decorated.

Cake

decorator set. This consists of the tube and the different tips, and is used for decorating cakes with icing.

Baking pans. Some baked products need to be baked especially designed pans for attractive effect. The different kinds of pans include: Tube center pan- this is deeper than a round pan with a hollow center.

Ring

mold- this is lower than the tube pan but may have a pattern of design on the sides and bottom.

Tart

molds and cutters- molds come in round, square, oblong or diamond shapes, with corresponding cutter.

Round

cake pan- used for making layer cakes (8 or 9 inches across ).

Square

cake pan- used for making a square layer cake (8 or 9 across, 1 1/2 deep).

Oblong

pan- 9x13 and 2 to 2 deep will accommodate the amount of cake batter usually baked in 2 layers.

Loaf

pan- used for baking loaf bread or loaf cake-nut bread, pound cake, or fruit cake.

Muffin

pans- with large, medium or small cups for baking cupcakes, muffins, tarts or pastry cups. (2 across)

Cookie

sheet or baking sheet- Has only one side to allow even browning when baking biscuits or cookies. 1 or 2 smaller than oven, so the heat can circulate and permit even baking.

Jelly

roll pan- Used for baking jelly roll or a very thin sheet cake.

Pie

pan- made of glass, enamel or dark metal gives the best result for golden brown pastry. (8 to 9 across and 1 deep)

Double

boiler. These are two pieces of sauce pans that are positioned one on top of the other with the bottom pan filled halfway with water and the second pan, which contains the ingredients to be cooked, placed over the bottom pan. This is used in cooking ingredients that require indirect heat, like cream filling, or when heating milk.

Griddle.

This is a flat pan usually used for cooking pan cakes and other products that need dry heat.

Waffle

maker. This is used in baking waffles to give them that unique shape, crisp crust, and tender moist inside.

4. IMPORTANT EQUIPMENT IN BAKING

The

most important equipment in baking is the oven. It is an enclosed structure heated by electricity, gas, charcoal, wood shavings (kusot) or rice bran.

PRINCIPLES INVOLVED IN BAKING BAKING TERMS

Alternately

add- to add a little of the dry ingredients into the batter first then a little of the liquid ingredients before beating until smooth. Start and end with the dry ingredients.

Baine

marie- baking using a hot water bath. A pan filled with batter is placed on a tray half filled with water, and then baked.

Baked

blind- to bake a crust without filling. The crust is weighed down with dry beans to prevent ballooning and to keep its shape.

Batter-

a mixture of dry and liquid ingredients with a pouring consistency.

Caramelize-

to melt sugar with or without water until it becomes golden brown in color and develops a characteristic flavor.

Cream-

to mix fat and sugar until smooth at the same time incorporating air into the mixture.

Cut

in- to distribute fat in flour particles until pea-sized crumbs are obtained. They may be done using a pastry blender, the tines of a fork or 2 knives.

Dredge-

to coat the surface with a dry ingredient like flour.

Drizzle-

to sprinkle a surface with a liquid like syrup.

Dust-

to sprinkle a surface with flour or

sugar.
Egg

wash- a combination of 1 egg yolk and 2 tablespoons milk used for brushing pastry and bread dough to have a shiny, golden baked surface.

Fold

in- to mix delicately textured ingredients. Using a spatula, cut down through the mixture; go across the bottom of the bowl and up over close to the surface while turning the bowl frequently.

Glaze-

a glossy coating.

Greased-

to brush a surface with butter, margarine shortening or oil to prevent sticking.

Grease

and flour- to brush a surface with fat or oil before dusting it with flour.

Grease

and line- to brush a pan with fat or oil before it is lined with wax paper or greaseproof paper. This is done for easy removal of baked cake. rise- to allow the yeast dough to ferment and double its volume.

Let

Pipe

out- to squeeze a mixture from a pastry bag. to bake a crust without the filling or to half-bake.
to light the oven about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat before the cake is baked.

Pre-bake-

Pre-heat-

Prick-

means to make holes on an unbaked pastry using a fork to prevent ballooning.

down- to deflate risen dough using the fist to break down large air spaces.

Punch

Roll-

to shape dough or cake into desired shape.

Reroll-

to roll again after the filling has been spread.

out- to flatten dough to a desired thickness. to add color.

Roll

Tint-

Until

done- meaning cakes are done when a toothpick is inserted at the center of the cake and it comes out clean; or when the cake top was touched with a finger with a slight indention and it springs back. Then the cake is done.
to heat ingredient like milk without boiling.

Scald-

Sour

Milk- milk to which vinegar, lemon or kalamansi juice has been added. For every cup of milk add 1 tablespoon of vinegar, lemon or kalamansi juice.

Thread-like-

stage where sugar syrup is dropped from a spoon and it spins like a thread.

Sifting.

Pass dry ingredients through a sieve with your hand to facilitate sifting.

Separating

eggs. Crack the eggs with handle of the spoon or the side of the bowl. Pass the egg yolk from one half of the shell to the other, allowing the egg white to drop into the bowl. Place the egg yolk in a separate container.

Folding.

This involves delicately mixing two ingredients, as beaten egg whites and flour, using a wooden spoon or mixer, or by hand.

Kneading.

Work and press the dough with the palms and heels of the hands. This involves the gluten and makes the dough smooth and elastic.

Whipping.

Introduce air into eggs or cream to make them thick and fluffy by using a wire whip or mixer.

Cutting

and folding. Combine ingredients by using two motion: cutting vertically through the mixture and turning over by sliding the wooden spoon or rubber scraper across the bottom of the bowl with each turn, e.g. combining cake batter with whipped egg whites.
or combining. Mix roughly two or more ingredients, e.g. blending eggs with creamed butter and sugar.

Blending

Dissolving.

This means combining a dry and a liquid ingredient, such as in dissolving cup of sugar and cup of water.

Greasing

pans. With a pastry brush, apply a layer of shortening or oil at the inner sides and bottom of the pan.

Sprinkling

pans with flour. Put about 1 tbsp. flour into the greased pan. Lift the tin and swirl the flour around until the inside of the pan is well-coated. Tip off excess flour.

Lining

loaf and rectangular pans. Lay a piece of grease proof paper large enough to cover the base and the sides of the pan. Brush the bottom and sides of the pan with shortening and then press the paper on the sides and the bottom, neatly overlapping the flaps.

Lining

circular pans. Place the pan on a piece of grease-proof paper. Press the pan firmly on the paper with one hand and draw its outline with your free hand. Remove the pan and cut the paper just inside the outline to produce a shape that is slightly smaller than the pan. Press the shape.

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