Basic Baking Information Sheet

1
Marikina
Polytechnic
College
Food And Service
Management
FSM 122/Basic Baking
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
INFORMATION
SHEET FOR
FSM 122
BASIC BAKING

2
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
HISTORY OF BAKING
In the World
 Baking is a process by which food is subjected to dry heat in an enclosed
device called oven. In the early days, baking was linked closely with the bread
making.
 Baking probably started when man discovered wild edible grains that grew
on his hunting trail. In some places of the world, the grains grown b of the
world, the grains grown by man are what we now called wheat.
 At first, people ate raw grains, but later they learned to cook these. They
learned to grind the seeds between stones, thereby producing a powdery
grain called flour which when mix with water, yielded dough.
 More than 8,000 years ago, the mixture was spread on heated stones to
produce bread that was flat, hard on the outside but soft inside (unleavened
bread). This method of baking, introduced by the Swiss Lake Dwellers. Was
practice in Ancient civilization like Babylonia, Assyria and Egypt.
 The first leavened bread was a discovery in 3,000 B.C. and probably made
by accident by a baker in Royal Egyptian household. The baker made the
mixture of crushed grain, water and sugar and had set this aside. He forgot
the dough which later soured and expanded. The baker kneaded it again,
baked it and came up with raised loaf bread.
Objectives:
At the end of the lesson, the students should be able to:
a. describe the situation that brought about the use of bake products made from wheat in the
country,
b. appreciate the contribution made by the Egyptian and the Greeks in the development of
baking as a way of preparing food,
c. recognize the vital role of the romans and other ancients people in the development of
baking; and,
d. review and know how to use of wheat flour for baking came to the Philippines.

3
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Offered his bread to his to his royal masters. The royal masters like his bread
and so he stayed in the job. That was the accidental birth of the leavened
bread.
 In the 17th century the leavening process was scientifically studied through
a microscope. The yeast cells were identified to be responsible for the
formation of air bubbles in the dough causing it to rise. The heat during
baking further causes the rising action in the dough.
 As the quality of bread improved, so did the milling and baking facilities.
Open earthen jars took the place on the flat stones. These were later replaced
by a beehive oven made of adobe or bricks used by the Greeks in 600 B.C.
The Romans came up with a more sophisticated and much bigger oven made
of thicker adobe and bricks.
 The milling process, on the other hand, started with the use of hollowed-out
stones where grains is pounded with a round stone. Later the Egyptians
shaped this stones where grain is pounded with a round stone. Later the
Egyptians shaped this stones into a bigger mortar and pestle like structure.
 The Greeks in 600 B.C. invented the hourglass, a device composed of a bin
or hopper where grain was poured and two stones moved against each other
and ground the grain into powder. Animals and man provided the power to
move it.
 The Romans in 100 B.C also used the hourglass but instead of animals and
men, they utilized wind and water to move it.
The First Bakers
 Baking has become a major part of the household activities to supply bread.
The Greeks were the master bakers of antiquity, with more than 70 different
recipes for bread. Between 300 and 200 B.C., the Greeks began established
public bakeries.
 When the Romans conquered Greece, the conquerors further improved the
industry. The Romans turned baking into a large-scale industry and passed
many laws regarding the quality of bread. Poor people generally ate coarse, dark
bread. Fine, white bread was only for the rich.
 In Europe, during the middle Ages, white bread was also bread of the rich and
the privileged. Often, dark rye bread was the staple food of most of the people.
 Later the Crusader was able to drive the Moslems back to Asia and commerce
began to flourish again. Farmers were encouraged to grow grains and baking
become in honored profession. Baker’s guilds were recognized.
 In 1604, when the English migrated to America, the baking industry was
brought with them the art of baking. Baking was flourishing industry, both
Europe and the U.S.A.
 Commercial bakers were already in operation as early as the 1600s. Toward
the middle of the 19th Century, facilities and baked products saw
improvements bigger and more efficient ovens were built. Products like breads,
cakes, pies, biscuits, cookies and crackers become commercially available.

4
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
Wheat comes to the Philippines
 Because of our tropical climate, wheat is not grown in the Philippines. However,
records have shown that when Spaniards were with us sometime in the early 17th
Century, they introduced the planting of wheat in some provinces, particularly
in Batangas, Laguna, Cavite and Cagayan Valley, mainly for the purpose of using
them in the making bread (Eucharistic wafers) for the Holy Communion.
 When the America came to the Philippines, the Filipinos started buying flour
from the United States. Baking as a trade in the Philippines began to flourish in
1960s.
 The U.S. Wheat Associates established its office here in 1962 mainly to
disseminate information on baking and to help Filipinos develop their skills in the
trade.
 Eight flour mills, namely, General Milling Corporation, Liberty Flour Mills,
Philippine Flour Mills, Pillsburry Mindanao Flour Milling Corporation, Republic Flour
Mills, Universal Robina Corporation and Wellington Flour Mills supply the demand
for flour all over the country as bread continues to be a major food on the Filipino’s
table.
 The Republic Flour Mills was in operation and instead of buying flour from
U.S.A., people started to buy wheat instead.
 Until modern technology can come up with a way of producing wheat in the
Philippines, the Filipino’s will always depend on the importation of wheat to meet
the growing demands for baked products that only wheat can fill..
References:
 Corazon Barateta-Prades, Bread and Pastry Production. Barangka Drive,
Mandaluyong City. Books Atbp. Publishing Corp. 2015
 Lazaro, Amor S. and Carińo, Celia E. Experiences Baking. Intramuros,
Manila. Mindshapers Co., Inc. 2009

5
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
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, then baked.
 Bake – the process of cooking food by indirect heat or dry heat in a confined
space as in heated oven using gas electricity, charcoal wood or oil at a
temperature from 250℉ - 450℉.
 Bake Blind – to bake a crust without a filling. The crust is weighed down
with dry beans to prevent ballooning and to keep it shape.
 Batter – a mixture of dry and liquid ingredients with a pouring consistency.
 Beat – to soften hard fats by incorporating air into the mixture of dry and
wet ingredients, normally done with a stand mixer.
 Bite-sized – to cut or tear food into small enough pieces to eat in one bits.
 Blend – to thoroughly combine all ingredients until very smooth and
uniform.
 Breaking down – over creaming of ingredients, causing weakened products
which collapsed.
 Caramelize – to melt sugar with or without water until it becomes golden
brown in color and develops a characteristic flavor.
 Chill – to refrigerate until evenly cold.
 Consistency (batter) – fluidity of the batter closely related to viscosity. A
batter of low consistency is one which is quite fluid one of high consistency
is stiff.
 Crumb – refers to the interior of breads and cakes as compared to the outer
crust.
 Cream – to mix fat and sugar until smooth at the same time incorporating
air into the mixture.
Objectives:
a. identify the baking terms,
b. recognize the different baking terms,
c. exemplify and differentiate the baking terminology; and,
d. apply the skills and knowledge about terms in baking.

6
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Crimp – to use a fork to press the edges of an unbaked pie crust against the
rim of the pie plate to seal in the filling and provide a traditional decoration.
 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.
 Decorating – the art of putting fancy inscriptions or design on cakes.
 Dip – to slowly, but briefly lower food into a melted mixture such as
chocolate.
 Dredge – to coat the surface with a dry ingredients like flour.
 Drizzle – to sprinkle a surface with a liquid like syrup.
 Drop – to place cookies by spoonful’s or scooper onto a cookie sheet.
 Dust- to sprinkle a surface with flour or sugar.
 Egg wash – a combination 1 egg yolk and 2 tbsps. Milk used for brushing
pastry and bread dough to have a shiny, golden baked surface.
 Fold/ 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 thet surface while turning the bowl frequently.
 Glaze – to create a shiny and glossy surface on top of baked goods.
 Golden brown – to visually test for doneness of a light to medium brown
color on foods, such as cookies and cakes.
 Gradually – the act of proceeding by stages.
 Greasing – to brush a surface inside of a pan with butter, margarine
shortening or oil to prevent sticking.
 Grease and Flour – to brush a pan with shortening before dusting it with
flour to prevent food from sticking.
 Grease and Line – to brush a pan with fat/ shortening before it is lined with
wax paper or greaseproof paper. This is done for easy removal of baked
products.
 Ice/ Icing – to cover a cake or cookie with mixture, such as frosting.
 Knead – to work dough by hand or with a dough hook of an electric mixer,
into a smooth ball to develop.
 Let rise – to allow the yeast dough to ferment and double its volume.
 Light and firm – the degree of lightness and stability normally applied to
whipped eggs and creamed batters.

7
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Melt – to apply heat to change a food from a solid to a liquid, such as butter
or chocolate.
 Mix – to use a whisk, spoon or fork to combine two or more ingred ients.
 Pipe out – to squeeze out a mixture from a pastry bag.
 Pre-bake – to bake a crust without the filling or to half-bake.
 Pre-heat – to light the oven about 10 minutes in advance to allow the oven
temperature to reach a desired degree of heat before the caked is baked.
 Prick – to bore a hole in a cake to test if it is already done. It can also mean
to makes holes on an unbaked pastry using a fork to prevent ballooning.
 Punch down – to deflate risen dough using the fist to break down large air
spaces.
 Reroll – to roll again after the filling has been spread.
 Roll – to shape a rectangle of dough or cake into a cylinder.
 Roll-out – to flatten dough to a desired thickness dropped from a spoon spins
a thread.
 Scrape down – to scrape the batter from the sides of the kettle so that it may
blend with the batter uniformly.
 Scald – to heat cream or milk almost to boiling point.
 Score – to make shallow cuts on the surface of yeast bread to ensure even
rising and baking.
 Simmer – to heat a liquid until it gently bubbles on the surface.
 Sieve – to strain dry or wet through the holes of a strainer or sieve.
 Sift – to pass an ingredients, such as powdered sugar, through a sieve or
sifter to make smooth and separating course particles in the ingredients like
lumps.
 Soft peaks – to beat whipping cream or egg whites until peaks curl over
when beaters are lifted out of the bowl.
 Soggy – presence of excess moisture giving the product a very wet
appearance.
 Stiff peaks – to beat whipping cream or egg whites until peaks stand up
straight when the beaters are lifted up out of the bowl.
 Spread – to cover evenly.
 Sprinkle – to scatter lightly.
 Steaming – to cook on a rack above boiling liquid in a tightly covered pan.

8
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Stir – to use a spoon or whisk in a circular motion to combine two or more
ingredients.
 Tint – to add color.
 Tread like – stage where sugar syrup when dropped from a spoon spins a
thread.
 Until done – meaning the cake is already at the center comes out clean;
when the top spring’s baked. Cakes are done when a toothpick inserted cake
when lightly touched or when t using a rolling pin.
 Whip – to combine two or more ingredients using a wire whip.
References:

9
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
BAKING INGREDIENTS
1. FLOUR
 is the primary ingredients in baking.
 Provides the structure in baked goods.
 The main ingredient of baked goods is flour which
is usually milled from wheat.
 It contains the proteins gliadin and glutenin,
which when combined with liquid, forms gluten.
When expanded and heated, gluten gives structure
to the baked product. This may be best remembered
by the following.
 Wheat Flour
– is the most important ingredients in the bakeshop.
– Wheat flour is best for cakes, pastries, breads and scores of other baked
products because of its gluten content and different baked goods need
varying amounts of gluten.
– Wheat flour contain proteins that interact with each other when mixed
with water, forming gluten. It is this elastic gluten framework which
stretches to contain the expanding leavening gases during rising. The
protein content of a flour affects the strength of a dough.
 TYPES OF FLOUR
 Bread Flour
 Hard wheat flour or strong flour.
 contain 12-14 % protein.
 Bread flour feels slightly coarse when rubbed between the fingers.
 Its color is creamy white.
 All-Purpose Flour
 Family flour or General flour.
 Referred to as pastry flour.
 APF feels smooth and fine like cake flour and can also squeezed into a
lump.
Objectives:
a. enumerate the ingredients used in baking,
b. classify the nature and characteristics of the different ingredients used in baking,
c. identify the effect of each ingredients as they are used in baking; and,
d. adapt the knowledge and function of the different ingredients used.
GLIADIN & GLUTEN + LIQUID = BASIC GLUTEN + HEAT = STRUCTURE OF BAKED PRODUCT

10
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Cake Flour
 Soft flour
 Lower gluten content.
 Cake flour feels very smooth and fine. It stays in a lump when squeezed
in the hand.
 Its color is pure white.
 The wheat kernel consists of three main parts:
 Bran – is the hard outer covering of the
kernel. Bran is removed from the kernel and
used in animal and poultry feed or combined
with the endosperm to produce whole wheat
flour.
 Germ – is the part of the kernel that
becomes the new wheat plant if the kernel is
sprouted. The germ or embryo is the sprouting
portion of the seed.
 Endosperm – is the starchy part of the
kernel the remains when the bran and germ are
removed. Flour is made from the endosperm
which makes up about 83% of the wheat kernel
and is composed of starch and protein.
 Other types of Flour
 Straight Flour – is flour made from the entire endosperm.
 Patent Flour – is milled from the inner part of the endosperm, which
breaks into fine particles than the part nearer the bran.
 Clear Flour – this flour comes from the outer parts of the endosperm.
 High Gluten Flour – that has an especially high protein content is
sometimes used in such specialty products as pizza dough and bagels.
 Pastry Flour - is also a weak or low-gluten flour but it is slightly stronger
than cake flour.
 In addition to flours:
 Cornstarch – has especially property that makes it valuable for certain
purposes. Products thickened with cornstarch set up almost like gelatin
when cooled.
 Waxy maize and other modified starches – have valuable properties.
Because they do not break down when frozen, they are used for products
that are to be frozen.
 Instant starches – are precooked or pre-gelatinized so they thicken cold
liquids without further cooking.

11
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
2. SUGAR
Sugar or sweetening agents have the following
purposes in baking:
 They add sweetness and flavor.
 They create tenderness and fineness of texture,
partly by weakening the gluten structure.
 They increase keeping qualities by retaining
moisture.
 They act as creaming agents with fats and as
foaming agents with eggs.
 They provide food for yeast.
1. Granulated Sugar or Refined sugar
– Better for mixing into doughs and batters because they dissolve
relatively quickly. It is the most familiar and the most commonly used.
Fine sugars are better for creaming with fats because they create a
finer, more uniform air cell structure and better volume.
2. Confectionary Sugar or Powdered sugar
– It contains about 3% of cornstarch to control lumping of
crystallization.
– It is primarily used in icing or frosting of cakes.
– Confectioner’s sugar is also known as icing sugar because of its
importance in making many kinds of icings.
3. Brown Sugar
– It contains some amount of molasses, some caramel mineral matter,
moisture and other impurities which give its characteristic flavor.
– This is used in baked products where the flavor and color of brown
sugar is desired.
– Basically, brown sugar is regular cane sugar that has not been
completely refined.
3. FATS/ SHORTENING
1. Fats – is the form of solid shortening, margarine or butter or the liquid
form of oil contribute tenderness moistness and a smooth mouth feel to
baked goods.
2. Shortening
– Is 100 % fat and is solid at room temperature.
– Made from vegetable oils, animals fats or both.

12
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
– Use the word shortening to mean any of a group of solid fats, usually
white and tasteless.
a. Butter
– Is made from cream and has a fat content of at least 80 %.
– Fresh butter consist of about 80 % fat, about 15 % water and about 5
% milk solids.
– Butter is available salted and unsalted.
b. Margarine
– It contains 80-85 % fat, 10-15% moisture and about 5% salt, milk
soldis and other components.
– Margarine is manufactured from various hydrogenated animal and
vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents
and other ingredients.
c. Reduced fat substitutes
– Have less than 80 % fat.
– Fat free margarines also are available and contain no fat.
– These margarines are best used as spreads.
d. Oils
– Are liquid fats.
– Is used in some muffin, bread and cake recipes.
– Oil pastry is mealy rather than flaky.
e. Lard – is the rendered fat of hogs. Because of its plastic quality. It was
once highly valued for making flaky pie crust.
4. EGGS
 Serve many functions in baked goods.
 They add flavor and color, contribute to structure,
incorporate air when beaten, provide liquid, fat and
protein and emulsify fat with liquid ingredients.
 Reducing or omitting egg yolk can result in less
tenderness.
 Reducing or omitting egg white can result in less
volume.
 Eggs perform the following functions in baking.
1. Structure
2. Emulsifying of Fats and Liquids
3. Leavening
4. Shortening Action
5. Moisture
6. Flavor
7. Nutritional Value
8. Color

13
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
5. LIQUID
a. Water/Liquids
– Are necessary in baked goods for hydrating protein, starch and
leavening agents.
– Liquids contribute moistness to the texture and improved the mouth
feel of baked products.
b. Milk
– Contribute water and valuable nutrients to baked goods.
– It helps browning to occur and adds flavor.
c. Juice
– May be used as the liquid in a recipe. Because fruit juices are acidic,
they are probably best in baked products which have baking soda as
an ingredient.
d. Syrups
– Is a condiment that is a thick, viscous liquid consisting primarily of a
solution of sugar in water, containing a large amount of dissolved
sugars but showing little tendency to deposit crystals.
 Molasses
 Corn syrup
 Glucose syrup
 Honey
 Malt syrup
6. LEAVENING AGENTS
– Leavening is the production or incorporation of gases in a baked
product to increase volume and to produce shape and texture.
1. Physical Leaveners
- Air and water vapor or steam are physical leaveners as well as
manipulation of the flour mixture such as creaming butter and sugar
together.
- This is incorporated during creaming or mixing and is expanded when
the product is heated in the oven.
- In Angel Food Cake, air is incorporated in to the egg whites while
whipping.
2. Biological Leaveners Yeast
- Tiny bubbles of carbon dioxide are trapped by the strands of gluten in
the dough.
- The gas blows the gluten into bigger and bigger bubbles makes the
bread rises.
- They do give off carbon dioxide as a waste product. This chemical
change is called fermentation.
- YEAST is the first and most important leavening agent.
 Yeast is use to raise breads, rolls and other goods requiring a lot of
dough handling.
 Breads leavened by yeast are called yeast breads.

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Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
3. Chemical Leavening Agents
- Carbon dioxide gas is the leavener produced from the chemical reaction
that occurs when mixing baking soda, baking powder or cream of tartar
with the other ingredients.
- They usually used in cakes and cookies.
 These are two common type of chemical agents used for baking:
a. Baking Soda
– Sodium bicarbonate of soda and baking soda is one and the same.
– Liberates carbon dioxide, but to the process, a residue of washing
soda remains in the cake which imparts a dark color and
unpleasant taste to the cake.
b. Baking Powder
– Is the leavening agent produced by mixing soda and acid salt.
– Flour or starch is used to stabilize the mixture.
– The types of the baking powder according to the speed of action are:
 Fast acting or tart rare type – it releases gas tart rate during
mixing the dough or the batter.
 Intermediate acting or phosphate type – gas is released
partly during mixing and the rest during baking.
Uses of leavening agent in baked products
a. To make baked product light and easy to chew.
b. To facilitate digestion of baked product.
c. To make the baked product more palatable and appetizing.
7. FLAVORING IN BAKING
 Flavoring in Baking – ingredients used in a small amount.
1. Salt
- Used for baked product should be clean and refined.
- Salt plays a very important role in baking.
a. It makes food taste good.
b. It accentuates the flavor of other ingredients.
c. It helps in preventing the growth of the bacteria in yeast leavened
dough.
d. It removes the flatness of other dough.
2. Flavor – extract from the base fruits and flowers used to add the pleasant
odor of baked product. These are natural or synthetic (artificial)
substance that enhance or improve the flavor or aroma of food.
3. Cocoa, Chocolate and Coffee – used in baking cake, pies and cookies.
4.
5. Seeds and Spices, Root Crops, Fruits and Other Vegetables
(Accessory ingredients)– are used especially in cakes to provide variety
of flavor and improve the appearance of baked products.

15
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
6. Food Additives – these are chemical substances that prevent the
development of certain off-flavors in food and improve the quality of the
product. Example: antioxidants, mold inhibitors and dough improvers.
7. Coloring Agents – natural or synthetic colors improve or modify the color
of bakery products. These are most commonly used in icings and
ornaments for cakes.
8. Additives – these are other ingredients used in baking in very small
quantities but whose effects on the quality of the product are important.
Tips of Working with the Ingredients
1. Assemble all ingredients and utensil needed and arrange them within easy
reach.
2. Work on the preparation activities before mixing the ingredients such as:
a. Sifting and measuring the flour and sugar.
b. Greasing the pan.
c. Pre-heating of oven.
d. Chopping or grinding nuts.
e. Melting cocoa or chocolate.
f. Combining together all dry ingredients.
g. Adding together all dry ingredients.
3. Use standard cups and measurements. Coffee cup is not standard for
measuring ingredients.
4. Sift flour before measuring it. Do not tap the cup of sifted flour
5. In measuring brown sugar, packed it firmly into the measuring cup and level
it with the edge of spatula. In measuring refined sugar, heap to overflowing in
the measuring cup and level off with the edge of knife or spatula.
6. In measuring fats, bring to room temperature. Press firmly to measuring cup
or spoon and level off.
7. Make it a habit to trim, peel or scrape fruits and vegetables for pie filling on
a piece of old newspaper to facilitate cleaning.
8. Tidy up equipment’s and cooking area as you work. Utensils used for
measuring, mixing and baking should be washed up and put away in their
respective places.
9. Test cake by lightly touching the center of the cake or by inserting a cake
tester in the middle of the cake.
References:
 Lazaro, Amor S. and Carińo, Celia E. Experiences Baking. Intramuros, Manila.
Mindshapers Co., Inc. 2009
 Maya Kitchen, The Complete Guide to Baking, Anvil Publishing Inc. Copyright
1991

16
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
TOOLS AND EQUIPMENT NEEDED IN BAKING
There different kinds of utensils and equipment used in baking. Utensils are
classified according to their uses as follows:
a. Basic utensils
b. Convenience utensils; and,
c. Specialized utensils.
1. BASIC UTENSILS
a. Granulated Measuring Cups – these are usually
made of glass or plastic and are used for measuring
liquids.
b. 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 and 2/3 cup.
c. Measuring Spoons – these come in sets of 1/8,
1/4, 1/3, ½ and 1 teaspoon and 1 tablespoon; and
are used for measuring small amounts of ingredients.
d. Mixing Bowls – these are available insets
of three or more pieces and are usually
made of glass, plastic, stainless or
aluminum. They are used for holding and
mixing ingredients.
e. Sifter – this is usually made of wire mesh or fine plastic screen that sieves
dry ingredients. Flour is usually sifted before measuring to incorporate
air into it.
Objectives:
a. distinguish the tools and equipment in baking,
b. identify the correct utensils needed in baking,
c. explain the uses of each baking tools and equipment; and,
d. demonstrate how to use the tools and equipment in baking.

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Sheet
By: Mrs. Mojica &
Ms. Orpilla
f. Wooden Mixing Spoons
– choose spoons that are most convenient for
you to use. These come in different sizes to
suit your method of mixing.
g. Scraper
– a rubber or plastic scraper is used to
removed sticky ingredients from cup and sides
of bowls, and push n=batter into baking pans.
h. Rolling Pin – this a piece of cylindrical
wood with or without handles and is use for
rolling or flattening dough for breads or rolls.
i. Spoon, Fork and Knife – these utensils
are very useful for many purposed during the
baking process.
j. 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 20℃. Proper size and shape of pans should be use
as this affect the quality of the baked product.
H. CONVENIENCE UTENSILS
a. Cutting Tools – these include a) different sizes of knives, b) spatula, 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.

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Polytechnic
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By: Mrs. Mojica &
Ms. Orpilla
b. Pastry Cloth and Rolling Pin Cover
– a coarse linen towel can serve as a pastry cloth.
The dough is place 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.
c. Cooling Racks – these are important for cooling baked products to prevent
“wetting” or “steaming” of the bottom crust.
d. Pastry Brush – this is used for applying melted
shortening, egg or milk wash to dough and is also used
for greasing baking pans.
e. Mixers
– these may be electric mixer 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.
f. Weighing Scale – this is very useful in
baking, when large amounts of ingredients are to
be measured.
g. Cake Tester – this is long slender, piece of metal or wood
used to test if the cake being baked is already done.
h. Timer – this comes very handy
it reminds you to check on the
mixing or baking time.

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Polytechnic
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2nd Sem/2016-2017
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By: Mrs. Mojica &
Ms. Orpilla
I. SPECIALIZED UTENSILS
a. Oven Thermometer – an oven thermometer is an
instrument that gives the temperature inside the
oven. Specific temperature is indicated in given
recipe.
b. Wire whip – this is cluster of stiff wires used to
whip egg whites and cream.
c. Lazy Susan
– this a disk used for decorating cakes. The cake is
placed on the disk which can be turned around while
the cake is being decorated.
d. Cake Decorator set
– this consist of the tube
and the different tips, and
is used for decorating
cakes with icing.
e. Baking Pans – some bakery products need to be baked in a especially
designed pans for an 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.
 Tarts mold 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
½).
 Square cake pan – used for making a square layer cake (8 or 9 across
1 ½’ deep).
 Oblong pan - 9× 13" and 2 to 2 ½’ deep will accommodate the amount
of cake batter usually baked in 2 layers.
 Loaf pan – used for baking loaf bread or loaf cake, cake-nut bread,
pound cake, or fruit cake.

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 Muffin pan – with a 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 ½” deep)
f. 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 that require indirect heat, like cream filling or when
heating milk.
g. Griddle – this is flat pan usually used for
cooking pan cakes and other products that need
dry heat.
i. 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.
References
 http:/google-image.com//

21
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
TECHNIQUES IN BAKING
1. Preparation of Baking Ingredients
a. Measuring Dry Ingredients – Fill the measuring spoon or cup with
ingredients to heaping full, then level with edge of a knife or spatula.
b. Measuring Liquid Ingredients – For smaller amounts, use individual
measuring cups. To use a graduated cup, pour liquid to desired
measurement, reading the corresponding figure at eye level.
c. Sifting – Pass dry ingredients through a sieve with your hand to facilitate
sifting. Process of separating articles in the ingredients like flour and sugar
by passing these through a sieve. In this process of sifting air is
incorporated.
Objectives:
a. describe of each baking techniques,
b. identify and familiarize with the different techniques in baking,
c. apply the right techniques in baking; and,
d. show baking techniques in making baked products.
WHITE SUGAR BROWN SUGAR

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d. 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.
e. Creaming – Rub one or more ingredients together against the sides of a
bowl with a wooden spoon or mixer to make a soft, fluffy mixture.
Creaming generally applies when mixing shortening and eggs.
f. Beating – A fork, wire whip, wooden spoon or mixer can be used to make
a mixture smooth, or to introduce air by a brisk, regular motion that lifts
the mixture over and over.
g. Cutting In – Cut shortening into cubes and put them into the bowl with
the flour using a pastry blender. If the pastry blender is not available, use
two knives as substitute, making a rapid criss-cross motion into the
shortening will be cut about the size of peas, coated with flour.

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h. Folding – This involves delicately mixing two ingredients, as beaten egg
whites and flour, using a wooden spoon or mixer, or by hand.
i. 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.
j. Whipping – Introduce air into eggs or cream to make them thick and fluffy
by using a wire whip or mixer.
k. Cutting and Folding – Combine ingredients by using two motions: 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.

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l. Blending and Combining – Mix the roughly two or more ingredients, e.g.
blending eggs with the creamed butter and sugar.
m. Dissolving – This means combining a dry and liquid ingredients, such as
in dissolving ¼ cup of sugar and ½ cup of water.
n. Caramelizing – Slowly heat sugar until it becomes brown in color. The
darker the color, the stronger the flavor.
2. Preparation of Baking Pans
a. Greasing Pans – With a pastry bush, apply a layer of shortening or oil
at the inner sides and bottom of the pan.

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b. 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 of excess flour.
c. Lining Loaf and Rectangular Pans – Lay a piece of grease proof paper
large enough to cover the base and side 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.
d. 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 shaped
References:
 http:/google-image.com//

26
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
MEASUREMENTS IN BAKING
 Ingredients are almost always weighed in the bakeshops, rather than measured
by volume. Because measurement by weight is more accurate. Accuracy of
measurement, as we have said, is essential in the bakeshop.
 To demonstrate to yourself the importance of weighing rather than measuring
by volume, measure a cup of flour in two ways.
a. Sift some flour and lightly spoon it into a dry measure. Level the top and
weight the flour.
b. Scoop some un-sifted flour into the same measure and pack it lightly.
Level the top and weigh the flour.
 The baker’s term for weighing ingredients is scaling.
 The following ingredients and only these ingredients, may sometimes be
measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram.
 Water, Milk, Egg
 Volume measure is often used when scaling water for small or medium sized
batches of bread.
 For convenience, volume measures of liquids are frequently used when products
other than baked flour goods such as sauces, syrups, puddings and custard are
being made.
 The United States is the only complex system of measurement we have just
described. Other countries use as much simpler system called the Metric System.
 In the metric system, there is one basic unit for each type of measurement:
 The gram is the basic unit of weight.
 The liter is the basic unit for volume.
 The meter is the basic unit of length.
 The degree Celsius is the basic unit of temperature.
 In baking preparations, it is important to measure ingredients accurately and
correctly to achieve correct consistency and the right taste and appearance of
baked products.
Objectives:
a. identify the measurements in baking,
b. recognize the abbreviations and symbols,
c. analyze the measuring aid use in baking; and,
d. prepare ingredients in baking using measuring and weighing.

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Polytechnic
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2nd Sem/2016-2017
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Sheet
By: Mrs. Mojica &
Ms. Orpilla
Abbreviations and Symbols
C = cup
t, tsp. = teaspoon
T, tbsp. = Tablespoon
APF = All Purpose Flour
Oz. = Ounce
Lb. = Pound
L = Liter
Cc = Cubic centimeter
K = Kilo
Kg. = Kilogram
Measurement and Their Equivalents
1 tbsp. = 3 tsp.
2 tbsp. = 1/8 C
4 tbsp. = 1/4 C
5 1/3 tbsp. = 1/3 C
3/4 C plus 2 tbsp. = 7/8 C
16 tbsp. = 1 C
2 C = 1 pt.
4 C = 1 qt.
16 oz. = 1 lb.
℃ = degrees Centigrade
℉ = degrees Fahrenheit
g = gram
qt. = Quart
gal. = Galoon
hr. = Hour
min. = Minute
sec. = Second
pt. = Pint
 Common Units of Weight
1 lb. = 453.59 gs
1 oz. = 28.35 gs
1 Kg = 2.21 g
1 g = .035 oz.
1 medium orange = 1/4 – ½ C (slice)
1 medium apple = 1 C (slice)
14 oz. can condensed milk = 1 ¼ C
14 oz. can evaporated milk = 1 2/3 C
1 lb. brown sugar = 2 ¼ C (packed)
1 lb. confectioner sugar = 3 ½ C
1 lb. granulated sugar = 2 ½ C
1 lb. nuts = 4 ½ C
1 lb. dried nuts = 2 C
 Common Units of Volume
1 bushed (bu) = 4 pecks
1 peck (pk) = 8 qts.
1 gal. = 4 qts.
1 qt. = 2 pts. / 4 C
4 tsp. = 4.9 ml.
1 tbsp. ½ fluid oz
15 oz raisins = 3 C
1 pt. whipping cream = 2 C

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Baker’s Percentage
 The baker’s percentage uses weight in grams and refers to them as
“formulas” rather than “recipes”.
 Baker’s percentage is not the same as true percent. In true percent,
the total of the ingredients always adds up to 100 percent. In baker’s
percentage, the weight of the flour in the formula equals 100 percent.
All the other ingredients are calculated in proportion to the weight of
the flour.
References:
 Gisslen, Wayne. Professional Cooking. Hoboken, New Jersey. John Wiley
and Sons, Inc. 2011
 Measurement and Equivalents of other Baking Ingredients
1 lb. butter/ shortening = 2 C
1 square chocolate = 1 oz.
1/4 C cocoa plus 2 tsps. Shortening = 1 square chocolate
1 C eggs = 5 medium eggs
1 C egg whites = 8 medium eggs
1 C egg yolks = 12-14 eggs
1 lb. cheese = 4 C shredded cheese
8 oz. cream cheese, cottage cheese = 3 tbsps. juice
Baker’s Percentage = Weight of Ingredients
Weight of Flour
× 100

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Polytechnic
College
Food And Service
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2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
COOKIES
COOKIES
 A cookie is a small, flat, sweet, baked good, usually
containing flour, eggs, sugar, and either butter, cooking oil or another oil or
fat. This mixture is referred to as “dough”. The dough is made into different
shapes and sizes.
 It may include other ingredients such as raisins, oats, chocolate chips or nuts.
 Cookies that are baked as a solid layer on a sheet pan and then cut, rather
than being baked as individual pieces, are called bar cookies or tray bakes.
 Cookies come from the Dutch word “Koekje” which means small cake serves
as snack or dessert.
 In most English speaking countries outside North America including UK, the
most common word for a crisp cookies is Biscuit. The term cookie is normally
used to describe chewier ones.
 In Scotland the term cookie is sometimes used to describe a plain bun.
CHARACTERISTICS
 Cookies come in an infinite variety of shapes, sizes, flavors and textures.
 Characteristic that are desirable in some types are not desirable in others.
 Crispness
- Cookies are crisp if they are low in moisture.
1. Low proportion in the mix most crisp cookies are made from a stiff
dough.
2. High sugar and fat content.
3. Baking long enough to evaporate most of the moisture.
4. Small size or thin shape, so the cookie dries faster during baking.
5. Proper storage. Crisp cookies can become soft if they absorb moisture.
 Softness
- Softness is the opposite of crispness, so it has the opposite causes, as
follows;
1. High proportion of liquid in the mix.
2. Low sugar and fat.
Objectives:
a. define Cookies,
b. enumerate the different types of cookies,
c. classify the characteristic of cookies,
d. prepare cookie doughs by using the three basic mixing methods; and,
e. enhance the knowledge about nature of cookie faults and causes.

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3. Honey, molasses or corn syrup included in the formulas.
4. Under baking
5. Large size or thick shape, so they retain more moisture.
6. Proper storage. Soft cookies can become stale and dry if not tightly
covered or wrapped.
 Chewiness
- Moistness is necessary for chewiness, but other factors are all important.
In other words, all chewy cookies are soft, but not all soft cookies are chewy.
1. High sugar and liquid content, but low fat content.
2. High proportion of eggs.
3. Strong flour or gluten developed during mix.
 Spread
- Spread is desirable in some cookies, while other must hold their shape.
1. High sugar content increases spread.
2. High baking soda or baking ammonia content encourages spread.
3. The creaming together of fat and sugar contributes.
4. Low oven temperature increases spread. High temperature decreases
spread.
5. A slack batter – that is, one with a high liquid content – spreads more
than a stiff dough.
6. Strong flour or activation of gluten decreases spread.
7. Cookies spread more if baked on heavily greased pans.
MIXING METHODS
 Cookie mixing methods are much like cake mixing methods. The major
difference is that less liquid is usually incorporated, so mixing is somewhat
easier.
 They are three basic cookie mixing method:
 One-Stage Method
- This method is the counterpart of the two-stage cake mixing method.
- There is more liquid in cake batters, so it must be added in two or more
stages in order to blend uniformly.
- Low moisture cookies, on the other hand, can be mixed all in one stage.
Because all the ingredients are mixed at once, the baker has less control
over the mixing with this method than with other method.
 Creaming Method
- This is nearly identical to the creaming method for cakes. Because cookies
require less liquid, it is not necessary to add the liquid alternately with the
flour. It can be added all at once.

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 Sponge Method
- This method is similar to the egg-foam methods for cakes. The procedure
varies considerably, depending on the ingredients. Batches should be kept
small because the batter is delicate.
TYPES OF COOKIES
 Bagged
- Bagged or pressed cookies are made from soft doughs. The dough must be
soft enough to be forced through a pastry bag but stiff enough to hold its
shape.
- Put the mixture in a pastry bag then pressed on a greased cookie sheet.
- These are formed by passing dough through a cookie press. The cookie
press consists of a tube and several plates with different designs. In place
of a cookie press pastry bag with a decorating tip can be used to form
designs like rosettes or scrolls.
 Dropped
- Like bagged cookies, dropped cookies are made from soft dough.
- The most festive cookies with no desired shape. Use a spoon/scooper and
put the mixture in a greased cookie sheet.
- Shapes of dropped cookies are quite irregular and uneven.
 Rolled
- Rolled the mixture and cut into the desired shaped.
- There are always scrapes left over after cutting. When rerolled, these scraps
make inferior, tough cookies.
- These are made by rolling out stiffer dough on a floured board and cutting
it with a cookie cutter.
 Molded
- These are formed by rolling a small amount of dough with hands and
arranging it on a cookie sheet. Almost all molded cookies are round in
shape.
- Each piece is then molded into the desired shape.
- Traditional cookies, special molds are used to flatten the dough.
- Used a cookie cutter to molds the mixture.
 Icebox
- The icebox or refrigerator method is ideal for operations that wish to have
freshly baked cookies on hand at all times.
- The rolls of dough may be made up in advance and stored.
- These are made by chilling or freezing the dough until it is stiff and then by
cutting it into thin slices with a sharp knife. These are arranged on a cookie
sheet and baked.
 Bar
- This procedure is called the bar method because the dough is baked in
long, narrow strips and later cut crosswise into bars.
- Baked in a shallow square or rectangular pan and cut to small square size.
- A softer type of cookie bars or squares are more like cake.

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 Sheet
- Sheet cookies vary so much that it is nearly impossible to give a single
procedure for all of them.
- Some of them are almost like sheet cakes, only denser and richer; they may
even be iced like sheet cakes.
 Stencil
- The stencil method is a specialized technique used with a particular type
of soft dough or batter.
- This batter is often called stencil paste. It is used not only for making this
type of cookie but also for making ribbon sponge cake.
Cookie Faults and Their Causes
FAULTS CAUSES
Too tough
 Flour too strong
 Too much flour
 Not enough shortening
 Incorrect amount of sugar
 Mixed too long or improper mixing
Too crumbly
 Improper mixing
 Too much sugar
 Too much shortening
 Too much leavening
 Not enough eggs
Too hard
 Baked too long or baking temperature too low
 Too much flour
 Flour too strong
 Not enough liquid
Too dry
 Baked too long or baking temperature too low
 Too much flour
Not browned enough
 Baking temperature too low
 Under-baked
 Not enough sugar
Too brown
 Baking temperature too high
 Baked too long
 Too much sugar
Poor flavor
 Poor ingredients
 Flavoring ingredients left out
 Dirty baking pans
 Ingredients improperly measured
Surface or crust sugary
 Improper mixing
 Too much sugar

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Too much spread
 Baking temperature too low
 Not enough flour
 Too much sugar
 Too much leavening
 Too much liquid
 Pans greased too much
Not enough spread
 Baking temperature too high
 Too much flour or flour too strong
 Not enough sugar
 Not enough leavening
 Insufficient pan grease
Stick to pans
 Pans improperly greased
 Too much sugars
Things to Consider in Baking Cookies
Important Guidelines in Cookie Making:
a. Most cookie recipes make use of all-purpose flour. Use cake flour only
when specified in the recipe. Sift flour before measuring.
b. There are two ways of measuring brown sugar: loose and packed. If the
recipe calls for packed measurement, press sugar into the measuring cup
with the back of the spoon.
c. If the shortening used is to be cut into cubes before mixing with the flour,
this should be chilled to be firm.
d. For rolled cookies, do not over chill the dough. Long chilling will make the
dough difficult to roll.
e. Avoid using shortening that is too soft as your dough will become oily.
Knead dough gently to make it smooth and easy to handle.
f. In handling cookie dough intended for rolling, over kneading will develop
the gluten and this will result in tough cookies.
g. In rolling or handling the cookie dough, use as little flour as possible for
dusting. Too much flour changes the proportion of the recipe.
h. Arrange cookies in 1 1/2 -2 inches space between cookies. This will
prevent cookies from sticking to each other as they expand while being
baked.
i. If specified in the recipe, transfer baked cookies at once onto racks to cool
as, they stay longer on the sheets, and they stick to the sheet and are
difficult to remove which usually result in breakage.
References:
 Gisslen, Wayne. Professional Cooking. Hoboken, New Jersey. John Wiley and
Sons, Inc. 2011

34
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By: Mrs. Mojica &
Ms. Orpilla
MUFFINS
(Quick Bread)
Quick Bread
 Quick breads are quick to make.
 Leavened by chemical leaveners and steam.
 Little gluten development is required.
 Mixing takes a short time.
Quick Bread Dough Mixtures
 Soft doughs:
 has 1/3 as much liquid as flour (1part liquid to 3 parts flour)
Examples: biscuits, doughnuts, scones
 Batters:
 Pour batters: equal amounts of flour to liquid (1:1)
Examples: waffles, pancakes and popovers
 Drop Batters: twice as much flour as liquid (1:2)
Examples: muffins, nut breads, coffee cakes
Gluten Development
• Only slight gluten development is desired in quick
breads.
• Tenderness is a desirable quality rather than the
chewiness of yeast breads.
• Tunneling is a result of over mixing muffin batter. It
creates large, elongated holes and toughness inside the muffins.
 To make quick breads, there are three mixing methods:
 Biscuit method: used for biscuits, scones.
 Muffin method: used for muffins, pancakes, waffles and many loaf type
or sheet type quick breads.
 Creaming method: used for muffins, loaf breads, and coffee cakes.
Objectives:
a. identify quick bread
b. differentiate the three mixing methods of quick breads ,
c. recognize the different muffin methods,
d. demonstrate how to make muffin; and,
e. describe the characteristics of muffins.

35
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Polytechnic
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2nd Sem/2016-2017
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By: Mrs. Mojica &
Ms. Orpilla
MUFFINS
 A muffin is an individual-sized, baked quick bread product.
 Muffins in the United States are similar to cupcakes in size and cooking
methods, the main difference being that cupcakes tend to be
sweet desserts using cake batter and which are often topped with sugar frosting.
 Muffins are available in both savory varieties, such as cornmeal and cheese
muffins, or sweet varieties such as blueberry, chocolate chip or banana flavours.
Muffin Method
• It’s all about the mixing technique and the order the ingredients are added.
• This method is fast and easy. However the danger is that the dough can
quickly become overmixed, resulting in toughness.
• Muffin batter should be mixed only until the dry ingredients are just
moistened.
• This mixing method is not as suitable for formulas high in fat, unlike the
creaming method.
• Quick breads mixed by this method are not as rich and cakelike as muffins
and other products mixed by the creaming method.
• A simple, two-stage mixing method;
o The dry and moist ingredients are mixed separately and then blended
until the dry ingredients just become moist.
o Over-mixing will result in a tough baked product riddled with
tunnels.
Procedure Muffin Method
1. Sift together the dry ingredients in a bowl
2. Combine the liquid ingredients in another bowl
3. Add the liquids to the dry ingredients and mix just until all the flour is
moistened.
4. Grease or spray loaf pans or muffin tins or use paper liners
5. Take care not to over-stir the mix as you portion it.
6. Bake
Advantages of the Muffin Method
• Quick
• Easy
• Inexpensive
• Anyone can make muffins
• A great variety of choices
MUFFIN TYPES AND MIXING METHODS
Standard Muffins
– Contain less sugar and fat with a coarser interior crumb than a
cake-like muffin.
– The fat used is usually in liquid form, either an oil or melted butter.
– Mixing is done by the Muffin Method and stirring must be kept to a
minimum so the gluten is not overdeveloped. The interior crumb has
small, and more irregular air holes.

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– The Muffin Method is used to mix most Standard muffin batters.
Only two bowls are needed to make the batter. One bowl is used to
mix all the dry ingredients together. The second bowl contains all the
wet ingredients.
a. Combine dry ingredients in one bowl, mixing well. If you didn’t mix
them before combining with the liquid ingredients, when baked, the
muffins will likely get elongated holes (tunnels) inside;
b. Combine wet and sugar ingredients in another bowl, beating well until
frothy and small bubbles appear.
c. Finally combine the dry and wet, by hand with a wooden spoon, just
enough to blend - DO NOT OVERMIX. Only 10 to 15 strokes are needed
to moisten the ingredients and the batter should be still lumpy - don't
try and smooth it. The lumps will disappear when the batter
bakes. When lifted with a spoon, the batter should break and separate
easily.
d. Form and bake immediately in a well-preheated oven. DO NOT
OVERBAKE.
 Characteristics of Standard Muffins:
Appearance
 Rough, pebbled surface
 Golden brown top crust
 Even contour, slightly rounded
top — no peak
Texture
 Fairly large gas holes uniformly
distributed
 Free of long, slender tunnels
Medium thick cell walls
Tenderness
 Little resistance when bitten and
chewed
Flavor  Bland or slightly sweet
Cake-like Muffins
– A higher sugar and butter content. The mixing is done with the creaming
method, or where butter and sugar are creamed together and need more
stirring to develop the desired structure. The interior crumb should have
smaller air holes and tender, more like a cake.
– To Mix With the Creaming Method: is prepared using the same method
as mixing a butter cake batter where the butter and sugar are creamed
together. The higher sugar and fat content in this type of muffin act as
tenderizers by minimizing gluten, thereby producing a richer cake-like
muffin with a softer crumb.
1. The butter and sugar are creamed together
2. The eggs are mixed in;
3. The wet and dry ingredients are added alternately;
4. Batter will look smooth. DO NOT OVERMIX;
5. Form and bake immediately in a well-preheated oven. DO NOT
OVERBAKE.

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Recipes that use the Muffin Method
 Pancakes
 Waffles
 Crepes
 Cornbread
 Muffins
 Fruit breads such as zucchini bread, banana bread and pumpkin bread
 Wacky cocoa cake
Characteristics of Muffins
 Thin, evenly brown crust
 Top is symmetrical, but looks rough
 When broken apart, texture is uniform
 Crumb is tender and light
 Under mixed – low volume, coarse crumb and flat
top
 Overmixed – peaked top, pale slick crust and when
broken apart, narrow tunnels are visible.
References:
o Gisslen, Wayne, Professional Baking, John Wiley and Sons (4th Edition), Copyright 2005
o http://slideplayer.com/slide/1500822/IsaiasnPatty
o http://slideplayer.com/slide/772840/Arianna Dunlap
o http://www.foodnetwork.com/extreme-muffin/1851.html
o https://www.craftybaking.com/learn/baked-goods/quick-breads/types/muffins
o www.nscsd.org/webpages/lbower/files/muffin%20pp.ppt

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POP-OVERS
POPOVERS
 Puffy bread product that looks like an over-sized muffin, with very thin,
moist walls, somewhat hollow interior and a crispy brown crust.
 The name of this quick-bread is derived from its behavior as it expands to
such a degree that it "pops over" the sides of its container.
 Made from the thinnest of all quick-bread batters with a liquid to flour
ratio of 1:1.
 They are leavened by eggs and steam in a batter of flour, milk and salt.
 Mixed by the Muffin Method, followed by beating to make it smooth and
free of lumps, giving popovers their characteristic chewy texture.
 Popovers can be plain or flavored with herbs, spices, or cheese.
MAKING POPOVERS
1. Batter is poured into the cavities of a preheated special popover pan,
meant to be twice the depth as those used to make muffins, and placed in
a very hot oven (about 450 degrees F), where it quickly puffs up.
2. The oven temperature is quickly lowered to around 375 to 350 degrees F,
where the proteins coagulate, its structure sets and the final browning
takes place.
3. Egg proteins and starch from the flour provide structural strength. While
fat from the eggs yolks (and, sometimes added butter), helps to make the
popovers tender.
4. NEVER open the oven door during baking. The rush of cool air will cause
them to collapse.
CHARACTERISTIC OF POPOVERS
 Good volume
 Shell golden & crisp
 Moist, Hollow Interior
 Alton Brown: Popover Sometime
Objectives:
a. define Pop-overs,
b. illustrate the characteristics of Pop-overs,
c. preparing Pop-overs; and,
d. show making Pop-overs.

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PIES AND PASTRIES
PIE
 A pie is made of bake or unbaked crust and a variety of fillings, cooked or
uncooked, sweet or savory. Crust can be unbaked using crushed crackers
held together by melted butter or they can be made from a mixture of flat,
flour and water then baked until crisp.
 Many seasonal fruits go well with a pie crust. Mangoes, bananas,
pineapples, apples and buko are among the favorite fruit fillings for pie.
PASTRIES
 are baked products made of crust and usually with filling inside or on top
of the crust. Pastries include pies, turnovers (empanada), tarts and special
puff pastry.
 The term pastry comes from the word paste, meaning in this case, a mixture
of flour, liquid and fat.
 In the bakeshop, pastry refers both to various pastes and doughs and to the
many products made from them.
KINDS OF PASTRIES
1. Barquette – a small boat-shaped pastry shell with sweet filling, an example
is the boat tart.
2. Hopia – a small round or oval pastry filled with sweetened ground mongo,
ube, etc. with pork fat.
3. Cream puff – a round shell of pastry filled with custard or sweetened
whipped cream.
4. Pie – fruit or meat baked with either one or two pastry crust.
The following are some examples of pie:
a. Cobler – deep dish pie with biscuit dough toppings.
b. Mincemeat pie – contains chopped apples, currants, raisins, spices, suet
and mutton or poultry.
Objectives:
a. define pie and pastries,
b. know the different kinds of pastries,
c. identify the basic ingredients of making pies and pastry,
d. recognize the two types of pie dough
e. familiarize the method of mixing pastry crust,
f. know the different fillings of pies and pastry product,
g. apply accurately the proper techniques in making pies and pastry,
h. analyze the different causes of errors in pie making.

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c. Pizza – Italian pie with thin spread of tomato sauce with ham, cheese, etc.
d. Shepherd’s pie – meant pie covered with mash potatoes and baked until
golden brown.
BASIC INGREDIENTS IN MAKING PASTRY CRUST
a. Flour
– The best flour for pastry is all purpose flour. A special pastry flour maybe
used if specialized in the recipe.
– As in all other bakery products, flour gives pastry crust the best
structure.
– Pastry flour is the best choice for pie dough. It has enough gluten to
produce the desired structure and flakiness, yet is low enough in gluten
to yield a tender product, if handled properly.
b. Shortening – it coats the particles of flour so water cannot penetrate them.
In this way gluten strands are shorter, thus producing a tender, flaky,
crumbly crust. Shortening must be chilled before it is used. Shortening may
be in a form of:
 Lard or pork fat, which gives the shortest crust.
 Butter which is best in flavor and flakiness and is used in puff pastry.
 Margarine, which gives a rich flavor.
 Vegetable shortening, which has no characteristic color or taste of its
own; or
 Vegetable oil, which is seldom used, because it does not produce a
flaky crust.
c. Salt – it accentuates the taste of other ingredients. Salt has some tenderizing
and conditioning effect on the gluten.
d. Liquid – water is the most commonly used liquid in pastry dough. Milk
cream, fruit juice or eggs are also used in special recipe. Cold water must be
used (except in strudel or choux pastry). Warm or lukewarm liquid soften
the shortening and result in a hard or brittle pastry. The amount of these
ingredients and the method of combining them result in the different type
of pastry crust.
TYPE OF PASTRY CRUST
The different types of pastry crust are:
1. Short Crust
– This is made from all-purpose flour and chilled shortening with water
and little salt. This is also the most frequently used pastry dough for
pies and tarts.

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– Is made by quickly mixing and kneading the flour with the shortening
and water. As little handling as possible is needed to avoid the
development of gluten.
– The dough is rolled and then fitted in to the pastry mold. It may or may
not be baked before being filled with a custard or fruit filling.
2. Rich Short Crust
– This is made from all-purpose flour, chilled shortening usually butter
or margarine, a pinch of salt plus sugar and eggs.
– This type of crust is prepared in the same way as the short crust. Sugar
adds flavor and gives the golden brown of the baked crust. The egg
makes the crust highly firmer than plain short crust. Different kinds of
felling are also suitable just like for short crust.
– This may also be baked and unbaked before being filled.
3. Puff Pastry
– This is made of many thin layers of dough or leaves of dough. The dough
consist of pastry flour, chilled butter, and cold water.
– To make the layers the dough is folded, rolled and then chilled, over and
over again which make the pastry puff. This pastry is always baked
before being filled; puff pastry is used for pies and tart but most
especially for fancy French pastry.
– This is difficult to prepare successfully and needs a lot of practice.
SPECIAL PASTRIES
1. Strudel
 The making of strudel dough is entirely different from that of short crust.
The ingredients are bread flour, melted butter, eggs and warm water. The
butter and water should be warm not could, as in short crust
 The dough is thoroughly kneaded, not handled quickly and gently. The
gluten has to be developed fully to produce a very elastic dough. The
dough is then rolled very thinly, the filling arranged in a row. The dough
is rolled over and over the filling until multiple layers over the filling.
 An example of this is the Apple Strudel.
2. Choux Pastry
 This is made of flour, butter, water, salt and a generous number of eggs.
 As in strudel pastry, choux is made by heating the butter and water to a
boil. The flour and salt are added to the boiling mixture and beaten well
to give a hot paste.
 The eggs are beaten into the hot paste to produce a soft light dough which
is then piped or spooned on a tray and baked.
 Filling usually cream or custards, it is forced into the shell.
 Examples of choux pastry are Cream Puffs and Eclairs.

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3. Graham Cracker Crust
 This is made of crushed Graham crackers, melted butter and sugar.
 These are mixed thoroughly and pressed on the sides and bottom of a pie
pan.
 This crust may or may not be baked first before filling, depending on the
kind of filling used.
PROPER TECHNIQUES IN MAKING PIE CRUST
For a Single Pie Crust:
a. Measure 2 cups sifted all-purpose flour and 1 teaspoon salt into a large
bowl, big enough to blend everything thoroughly.
b. Cut 1/2 cup shortening in small pieces and add to the dry ingredients.
c. Cut in the shortening into the flour mixture with a pastry blender or two
knives using a crisscross movement. The mixture should be lumpy, about
the size of peas.
d. Sprinkle 1/4 cup cold water, a little at a time, over the mixture. Blend lightly
with a fork.
e. Lightly press the dough together and form into a ball. Place the dough in a
plastic bag and chill for about 15 minutes.
f. Sprinkle the table and rolling pin with flour. Flatten the dough to a semi-
flat round, and then roll it from center out, all around.
g. Transfer the dough to a pie pan, place the rolling pin gently on the dough at
one side. Roll the dough up onto the pin. Then position the rolling pin over
one side of the pan and unroll the dough over it. The dough should fit snugly.
h. Baking time for a single pie crust is 5 minutes for unbaked crust and 10 to
12 minutes for baked.
For a Double Pie Crust:
a. Measure 3 cups sifted all-purpose flour, 1 1/2 tsp. salt, 3/4 cup shortening
and 1/3 cup cold water. Follow steps 2 and 6 for making single-pie
measurements.
b. Divide the dough into two. Roll out one dough and fit snugly on a pie pan.
Prick sides and bottom with tines of fork.
c. Put filling into the pie crust. Roll out the other dough and unroll on the
filled pie. Cut the edge of top dough 1/2 in. wider than the bottom crust.
Finish off edges of crusts.
d. Baking time for uncooked filling is 30 to 35 minutes or until crust is golden
brown for cooked filling, both 350℉.

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INGREDIENTS SINGLE CRUST DOUBLE CRUST
Flour 2 C 3 C
Salt 1 tsp. 1 ½ tsp.
Shortening 1/2 C 3/4 C
Cold Water 1/4 C 1/3 C
PIE DOUGH TYPES
1. Flaky Pie Dough
 For flaky dough, the fat is cut or rubbed into the flour until the particles
of shortening are about the size of peas or hazelnuts-that is, the flour is
not completely blended with the fat, and the fat is left in pieces. (Many
bakers distinguish between this crust, which they call short-flake and
long-flake crust, in which the fat is left in pieces the size of walnuts and
the flour is coated even less with shortening. Blitz puff paste, introduced
in the next section, is actually a long-flake pie dough that is rolled and
folded like puff paste.)
 When water is added, the flour absorbs it and develops some gluten. When
the dough is rolled out, the lumps of fat and moistened flour are flattened
and become flakes of dough separated by layers of fat.
2. Mealy Pie Dough
 For mealy dough, the fat is blended into the flour more thoroughly, until
the mixture looks like course cornmeal. The more complete coating of the
flour with fat has several result:
 The crust is very short and tender because less gluten can develop.
 Less water is needed in the mix because the flour won’t absorb as
much as in flaky dough.
 The baked dough is less likely to absorb moisture from the filling
and become soggy.
 Mealy dough is used for bottom crust, especially in baked fruit pies and
soft or custard type pies, because it resists sogginess. Flaky dough are
used for top crusts and sometimes for prebaked shells.
 The formula called Enriched Pie Pastry included in this section is
essentially a mealy dough.

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METHODS OF FINISHING PIE CRUST
1. Fluting – Pinch the edges of the dough
together along the rim of the pan, making
little folds or pleats at regular intervals. Or
with the dull edge of a knife, make several
indentations around the rim to make a
scalloped edge.
2. Crimping – Make an edge around the crust
by pressing with the tines of a fork.
3. Making a Lattice – Roll out reserved dough.
Cut into 1/2in. wide strips. Put strips across the
filling in a simple lattice pattern or weave strips for
a basket effect. Trim off excess strips and moisten
ends with water to stick them together. Brush
lattice with beaten egg yolk-water/milk mixture for
a golden brown color.
4. Designing the Top Crust – Gather the scrap
dough and form flowers, leaves, etc. to decorate top
crust. With the aid of a small knife, other designs
can be etched on the crust. Be sure you do not slice
through the crust as the moisture in the filling
might all escape.
FILLINGS
 Although the crust of pie is the secret to a successful pie, the filling is also
important, for it gives the pie flavor. The filling must be complementary to
the crust. It should not be stiff, watery or gummy. The flavor if fruit should
be dominant, without being overpowering. The filling must be free from
foreign flavors and off-tastes.
KINDS OF FILLINGS
1. Fruit Filling  consist of fruit, fruit juices, water, sugar, spices and starch
thickener.
 Fresh Fruit – This gives top quality products but it requires a lot of labor
and is dependent on the season.
 Frozen Fruit – This is consistent in quality and always available. This kind
should be defrosted in the refrigerator for 2 to 3 days before using and

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then heated to 185℉ 𝑡𝑜 195℉ . The juice is drained after and then the
filling can be made.
 Canned Fruit – Make sure that you do not mistake the net weight (which
is the fruit + syrup weight) with the weight of the fruit itself. Drain the
fruit completely then weigh to get the exact weight of the fruit.
 Dried Fruit – This kind of fruit has to be rehydrated by allowing it to soak
in simmering water for a few minutes before using a filling.
2. Custard or Soft Filling
 Soft fillings contain eggs and starch. This filling with uncooked liquid, is
poured onto an unbaked pie shell. The eggs in the mixture bind the
ingredients together during the baking, and this sets the filling.
3. Cream Pie Filling
 This is the same as the puddings and pastry cream. Their only difference
is that cream fillings are made with cornstarch while the pastry cream can
be made with flour or any other starch.
4. Chiffon Pie Filling
 This has a light and fluffy texture. This is made up of beaten egg whites
and sometimes, whipped cream. Egg whites and cream are folded together
then folded into a fruit or cream based or stabilizes gelatin. The gelatin
stabilizes the filling when the pie is sliced.
GUIDELINES TO BE CONSIDERED IN PASTRY MAKING
Important Guidelines in Pastry Making:
a. Keep the ingredients in the conditions asked for the recipe. Some dough’s
require “chilled” shortening and “iced” water; some require “warm and
melted” “butter and lukewarm” water.
b. The additions of liquids is the most critical steps in mixing pie crust.
Sprinkle cold water a little at a time over the flour shortening mixture. Too
much liquid will make the dough sticky and gluten will easily develop.
c. Avoid using too much flour on the table or to the rolling pin. It will harden
the dough. A rolling pin cover is best as it maximizes the used of flour.
d. Chilling the dough before rolling relaxes the gluten, thus making the dough
elastic, softer and easier to roll out.
e. Preparation of pie crust requires minimal handling while that of strudel
crust requires an extensive kneading and stretching.

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f. To prevent a soggy bottom crust, as in egg pie, first prick the crust all over.
Brush crust with one egg white lightly beaten with one teaspoon cold water.
Chill for 30 minutes then bake at 450℉ for 5 minutes. Let cool then pour
filling and bake according to recipe procedure.
g. For baked pie crust to be filled: follow step (f) but chill crust longer before
baking. Cool before adding the filling.
h. Never pour a hot filling into a hot or cold pie crust. Both must be cool.
i. For double pie crust, slit the top crust to allow steam to escape.
j. Finish edges of double pie crust and turn-over. Edging does not only make
the pie look neat and attractive, but it also seals together the top and bottom
crusts. This prevents the filling from oozing out.
PASTRY DEFECTS AND THEIR CAUSES
1. Tough Pastry – used of too much water, insufficient shortening.
2. Crumbly and Mealy Pastry – used of oil or soft melted fat; used of too
much fat, under mixing and used of too little water.
3. Deformed Shrunken Crust – wrong proportion of ingredients, over
handling of pastry as it was being fitted into the pan, stretching of dough
in pan, used of old dough, uneven thickness when rolled and too low
oven temperature.
4. Blisters on Crust – pastry fitted too tightly in pan, inadequate pricking
and too low oven temperature.
5. Pale Crust – under baking; overmixing; used of too little fat; used of too
much water; used of too much flour on board and too low oven
temperature.
6. Soggy Lower Crust – over handling of pastry; used of too much fillings;
too much moisture in filling; pie placed in too high and too low oven
temperature.
7. Poor Flavor – used of wrong ingredients and poor quality ingredients.
References:
 Gisslen, Wayne. Professional Cooking. Hoboken, New Jersey. John Wiley and
Sons, Inc. 2011

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CAKES
CAKE
 Cake are baked products usually made from soft dough or batter. They may
or may not be filled or frosted, but an elegant frosted cake is the pride of any
baker.
 Cake means gateau (French-has three layers) and torte (German- has only
two layers).
 Cake is a Roman’s symbol of fertility and plenty. Roman gave them as
offerings to their Gods.
 Cakes are the richest and sweetest of all the baked products. Cake may be
served as snacks or as dessert.
 Cakes, on the other hand, are high in both fat and sugar. The baker’s job is
to create a structure that supports these ingredients and yet to keep it as
light and delicate as possible. Fortunately, producing cakes in quantity is
relatively easy if the baker has good well-balanced formulas, scales
ingredients accurately and understands basic mixing methods.
 Cakes owe their popularity not only to their richness and sweetness but also
to their versatility. Cakes can be presented in many forms, from simple sheet
cakes in cafeteria to elaborately decorated works of art for weddings and
other important occasions.
A Layer of Cake has Three Things:
1. Cake Base/Meringue disc layer
(japonaise)
- acts as skeleton of a cake.
- should be high enough to allow
decorations on the sides of the cake, yet
the cake base should be heavy that it
might squeeze out the filling.
2. Sugar Syrup
3. Icing/Filling
Objectives:
1. define Cake,
2. identify the layer of cake and Ingredients Used in Cake Making,
3. distinguish the different types of Cakes and cake mixing methods,
4. perform the stages of whipped egg whites,
5. improve the cake formula balance, and
6. make the three types of cakes

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Ingredients Used in Cake Making
A balanced proportion of the cake ingredients will help you attain a perfect
product.
a. Flour
– Cake can be from all-purpose flour. But cake flour makes a lighter cake.
– Flour makes up the basic structure of the cake, therefore, if you are
using all-purpose flour, do not over beat the batter so that the gluten
will not develop and your cake will not become tough.
– Affects the shelf life of the cake.
– Acts as a binding and as an absorbing agent.
– Holds other ingredients together and evenly distributes it into the cake.
b. Sugar
– Refined, brown or confectioner’s sugar, honey, molasses and syrup are
used depending on recipe requirements.
– Sugar is important because it sweetens the cake, makes it tender, gives
a darker color to the cake crust and helps retain the moisture in the cake.
c. Shortening
– Butter, margarine or vegertable oil may be used as shortening.
– It is important because it makes the cake tender and helps retain the
moisture for a longer time in the cake.
d. Eggs
– Fresh eggs give the best result in baking.
– In cake making, fresh eggs gives volume to the cake through the
entrapped air during whipping give a rich flavor and color and make the
cake tender.
– Improves the grain and texture quality and gives softness of cake.
e. Liquid
– This may be water, milk or fruit juice. It serves as medium for dissolving
solid ingredients like sugar and salt, gives moisture and flavor, develops
the protein in flour, thus helping give structure to the cake.
– Helps maintain the batter consistency and control the batter temperature.
f. Leavener
– This gives the proper volume to the cake. Most commonly used chemical
leaveners in cakes are baking powder, baking soda and cream of tartar.
– Make the product tender and lighter and enhance the crumb colour,
softness of the texture, taste and smell (aroma).
g. Flavor
– This gives a specific taste to the cake.
– Removes the unwanted flavor from the raw materials.
h. Salt
– It brings out the flavor of the other cake ingredients.
– The crust colour of the cake is improved by lowering the caramelization
temperature of the sugar.
– Salt helps cut down the excessive sweetness.

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Too Much Ingredients:
Too much Flour
 Too much flour will make a cake compact
and dry.
 Too much flour will cause a cake to be
course and it may fall.
Too much Fat and Sugar
 Too much fat and sugar causes a cake to be
heavy and course and it may fall.
 A cake made with too little fat and sugar will
be tough.
Too much Liquid
 Too much liquid will make a cake soggy and
heavy.
 Too little liquid will make a cake dry and
heavy.
Too many Eggs
 Too many eggs will make a
cake rubbery and tough.
DIFFERENT TYPES OF CAKES
1. Shortened Cake (Batter Type)
- These contain shortening (butter, margarine or oil) in their batter. High fat
cakes.
- Shortened cakes are tender, moist and velvety
- Usually contain a leavening agents.
- The gluten formation and protein structure is shortened which creates a
denser product similar to quick breads.
Examples of this type of cake are: butter cake, pound cake, banana cake.
 Butter Cakes – heavy and dense as compared to the pound cake. It
replaces some of the egg with milk
 Pound Cakes – four main ingredients: fat, sugar, flour and eggs
2. Unshortened Cake (Foam Type)
– These do not contain shortening in their batter. Included here are angel
food cakes and sponge-type cake.
- Unshortened cakes or foam cakes
- Do not contain leavening agent; leavened by air and steam.
- Unshortened cakes are light and fluffy.
 In Angel Food Cakes, the egg whites are beaten with part of the sugar. The
remaining sugar is sifted with the flour and dry ingredients and folded into
the meringue.
 In Sponge Type Cakes, the eggs are used whole or separated. The sugar and
egg whites may be beaten together or the yolk and sugar may be whipped
together then added to the beaten egg whites. Egg whites are beaten
sufficiently before folding mixture.
3. Chiffon Cake (Chiffon Type)
- These are combination of shortened and unshortened batter. The shortened
portion the oil, yolks and to improve their eye appeal or attractiveness.
- They contain fat like shortened and egg whites like unshortened cakes.
- They have high volume, but are not as light as unshortened.

50
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
Cake Mixing Methods
1. High Fat or Shortened Cakes
 Creaming Method – this method, also called convectional method, was
for a long time the standard method for mixing high-fat cakes. The
development of emulsified or high-ratio, shortenings led to the
development of simpler mixing methods for shortened cakes containing
greater amounts of sugar and liquid.
 Two Stage Method – this mixing method was developed for use with
modern high ratio shortenings. High-ratio cakes contain a large
percentage of sugar, more than 100% based on the weight of the flour.
Also, they are made with more liquid than creaming method cakes, and
the batter pours freely.
– Throughout this procedure, it is important to follow two rules:
1. Mix at low speed and observe correct mixing times. This is
important to develop proper texture.
2. Stop the machine and scrape down the sides of the bowl
frequently during mixing. This is important to develop a
smooth, well mixed batter.
 Flour Batter – the following procedure is used only for a few specialty
items. It produces a fine-textured cake, but there may be some
toughening due to the development of gluten. Flour batter cakes include
those with either emulsified shortening or butter or both.
2. Low Fat or Foam type Cakes
 Most egg-foam cakes contain little or no shortening and depend on air
trapped in beaten eggs for most or all of their leavening.
 Egg-foam cakes have a springy texture and are tougher than shortened
cakes. This makes them valuable for many kinds of desserts that require
much handling to assemble.
 Sponge Method – they are made with an egg foam that contains yolks.
These are usually whole-egg foams but in some cases, the base foam is a
yolk foam and an egg white foam is folded in at the end of the procedure.
 Sponge Cake Batter is made in two basic steps:
1) Eggs and sugar are whipped to a thick foam
2) Sifted flour is folded in.
Additional ingredients, such as butter or liquid, complicate the
procedure slightly.
 Angel Food Method – are based on egg white foams and contain no fat.
Egg whites for Angel Food Cakes should be whipped until they form soft,
not stiff peaks. Over whipped whites lose their ability to expand and to
leaven the cake.

51
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 Chiffon Method – chiffon cakes and angel cakes are both based on egg
white foams, but here the similarities in the mixing methods end. In angel
food cakes, a dry flour sugar mixture is folded into the egg whites. In
chiffon cakes, a batter containing flour, egg yolks, vegetable oil and water
is folded into the whites.
 Egg whites for Chiffon Cakes should be whipped them until they are dry.
Chiffon cakes contain baking powder, so they do not depend on the egg foam
for all their leavening.
The three main goals of mixing cake batters are:
 To combine all ingredients into a smooth, uniform batter.
 To form and incorporate air cells in the batter.
 To develop the proper texture in the finished product.
Methods of Mixing Shortened Cakes
Shortened cakes may be prepared by using one of the following methods.
1. Creaming
– Shortening and sugar are creamed together to certain degree of lightness
or fluffiness. Eggs are then gradually added while creaming
continuously. The flour and liquid are added alternately beginning and
ending with flour.
2. Blending
– Flour and shortening are placed in the mixing bowl and blended together
until the flour is coated by the shortening. Dry ingredients and a portion
of the liquid are added and mixed. The remaining liquid is added and
mixed.
3. Single Stage Method
– All ingredients are placed in the mixing bowl. Mixing is done until the
batter is well mixed and smooth.
STAGE OF WHIPPED EGGWHITES
1. Frothy- large uneven-sized air bubbles.
2. Begin to Hold Shape – fine air bubbles develop close
to each other.
1
2

52
Marikina
Polytechnic
College
Food And Service
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2nd Sem/2016-2017
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Sheet
By: Mrs. Mojica &
Ms. Orpilla
3. Soft Peak – whites will stand in peaks but will bend
over.
4. Almost Stiff – sharply pointed peaks but are still soft.
5. Stiff but Not Dry – stand in stiff
sharply, pointed peaks; uniform white color and shiny.
6. Stiff and Dry – stand in stiff,
sharp peaks and not shiny; speckled with white spots.
CAKE FORMULA BALANCE
 A cake formula in which the ingredients fall within these limits is said to
be in balance.
 The idea of formula balancing is that tougher should balance tenderizers
and driers should balance moisteners.
 Ingredient Functions
 Many ingredients fill more than one function, sometimes even opposite
functions. Egg yolks contain protein, which is a toughener, but they also
contain fat, which is a tenderizer.
 The major cake ingredients are classified as follows:
 Tougheners provide structure: flour, eggs (whites and yolks)
 Tenderizers provide softness or shortening of protein fibers: sugar, fats
(including butter, shortening and cocoa butter) chemical leaveners.
 Moisteners provide moisture or water: water, liquid, milk, syrups and
liquid sugars and eggs.
 Driers absorb moisture: flours and starches, cocoa and milk solids.
 Balancing Fat-Type or Shortened Cakes
 The general rules for balancing creaming method cakes made with butter
or regular shortening are as follows (all ingredient quantities are of
course by weight):
 The sugar is equal to or less than the flour.
 The fat equals the eggs.
 The eggs and liquids (milk and water) equal the flour.
3
4
5
6

53
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
 With the development of emulsified shortening, it became possible to
increase the quantities of eggs and liquids. The general rules for
balancing high-ratio cakes (using emulsified shortening) are as follows:
 The sugar is more than the flour (110 to 160%).
 The eggs are more than the shortening.
 The liquid (water, plus the water in the milk and eggs) is more than the
sugar.
 A common practice in balancing a formula is to decide on the sugar-flour
ratio, then to balance the rest of the ingredients against these. The
following guidelines are helpful:
 If liquid (water or milk) is increased, reduce the eggs and shortening.
 If eggs are increased, increase the shortening.
 If extra milk solids are added as an enrichment, add an equal weight of
water.
 In cocoa is added, add water equal in weight to 75 to 100% of the
cocoa.
 If cocoa or bitter chocolate is added, the amount of sugar may be
increased to as much as 180% of the weight of the flour in high-ratio
cakes and to over 100% of the weight of the flour in creaming method
cakes. This is because of the starch content of the cocoa and chocolate.
 In cakes to be baked in very large units, less liquids is needed because
less water will evaporate during baking.
 If a liquid sugar is added (honey, corn syrup, etc.) reduce other liquids
slightly.
 If large quantities of moist ingredients, such as applesauce or mashed
bananas are added reduce the liquid. Extra-large additions of moist
ingredients may also require increasing the flour and eggs.
 Creamed batters need less baking powder than two-stage batters
because the creamed batters get more aeration in the creaming stage.
PAN PREPARATION
Prepare pans before mixing cake batters so cakes can be baked without delay
as soon as they are mixed.
1. For high-fat cakes, layer pans must be greased, preferably with a
commercial pan-greasing preparation. If this is not available, dust the
greased pans with flour and tap out the excess.
2. For sheet cakes, line the pans with greased parchment. For thin layers,
such as Swiss rolls, it is necessary to use level pans without dents or
warps.
3. For angel food cakes and chiffon cakes baked in tube pans. Do not
grease the pan. The batter must be able to cling to the sides so it doesn’t
sink back into the pan after rising.
4. For sponge cake layers with little or no fat, greased the bottoms but not
the sides of the pans.

54
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
SCALING
Pan Type and Size
Scaling Weight
Baking
Temperature
Approxima
te Baking
Time
U.S Metric U.S Metric Minutes
 High-Fat Cakes
Round Layers
 6 in. (15 cm)
 8 in. (20 cm)
 10 in. (25 cm)
 12 in. (30 cm)
 8-10 oz
 14-18 oz
 24-28 oz
 32-40 oz
 230-285 g
 400-510 g
 680-800 g
 900-1100
g
 375℉
 375℉
 375℉
 360℉
 190℃
 190℃
 180℃
 180℃
 18
 25
 35
 35
Sheets and Square Pans
 18×26 in. (46×66 cm)
 18×13 in. (46×33 cm)
 9×9 in. (23×23 cm)
 7-8 lb
 3.5-4 lb
 24 oz
 3.2-3.6 kg
 1.6-1.8 kg
 680 g
 360℉
 360℉
 360℉
 180℃
 180℃
 180℃
 35
 35
 30-35
Loaf (pound Cake)
 2 ¼ ×3 ½ × 8 in.
(6×9×20 cm)
 2 ¾ × 4 ½ × 8 ½ in.
(7×11×22 cm)
 16-18
oz
 24-27
oz
 450-500 g
 680-765 g
 350℉
 350℉
 175℃
 175℃
 50-60
 55-65
Cupcakes
 Per dozen 18 oz 510 g 385℉ 195℃ 18-20
 Foam-Type Cakes
Round Layers
 6 in. (15 cm)
 8 in. (20 cm)
 10 in. (25 cm)
 12 in. (30 cm)
 5-6 oz
 10 oz
 16 oz
 24 oz
 140-170 g
 280 g
 450 g
 700 g
 375℉
 375℉
 360℉
 360℉
 190℃
 190℃
 180℃
 180℃
 20
 20
 25-30
 25-30
Sheets
(for jelly roll or sponge
roll)
 18×26 in., ½ in. thick
(46×66cm, 12mm thick)
 18×13 in., ¼ in. thick
(46×33 cm, 6mm thick)
 2.5 lb
 28 oz
 1.2 kg
 800 g
 375℉
 400℉
 190℃
 200℃
 15-20
 7-10
Tube
(angel food and chiffon)
 8
 10
 12-14 oz
 24-32 oz
 340-400 g
 700-900 g
 360℉
 350℉
 180℃
 175℃
 30
 50
Cupcakes
 Per dozen 10 oz 280 g 375℉ 190℃ 18-20
Average Cakes Scaling Weights, Baking Temperature and Times

55
Marikina
Polytechnic
College
Food And Service
Management
2nd Sem/2016-2017
Information
Sheet
By: Mrs. Mojica &
Ms. Orpilla
BAKING AND COOLING
 Cake structure is fragile, so proper baking conditions are essential for high-
quality products. The following guidelines will help you avoid cake failures.
 Pre-heat the ovens. To conserve expensive energy, don’t pre-heat longer
than necessary.
 Make sure ovens and shelves are level.
 Do not let pans touch each other. If pans touch, air circulation is
inhibited and the cakes rise unevenly.
 Bake at correct temperature.
 Too hot an oven causes the cake to set unevenly with a humped
center, or to set before it has fully risen. Crusts will be too dark.
 Too slow an oven causes poor volume and texture because the cake
doesn’t set fast enough and may fall.
 If steam is available in the oven, use it for creamed and two-stage
batters. These cakes bake with a flatter top if baked with steam because
the steam delays the formation of the top crust.
 Do not open the oven or disturb cakes until they have finished rising
and are partially browned. Disturbing the cakes before they are set may
cause them to fall.
Tests for Doneness
 Shortened cakes shrink away slightly from sides of
pan.
 Cake is springy. Center of top of cake
springs back when pressed lightly.
 A cake tester or wooden pick inserted in
center of cake comes out clean.
Cooling and Removing from Pans
 Cooling layer cakes and sheet cakes 15 minutes in pans and turn out
while slightly warm. Because they are fragile, they may break if turned
out when hot.
 Turn out layer cakes onto racks to finish cooling.
 To turn out sheet cakes:
1. Sprinkle top lightly with granulated sugar.
2. Set an empty sheet pan on top, bottom-side down.
3. Invert both pans.
4. Remove top pan.
5. Peel parchment off cake.

Basic Baking Information Sheet

Basic Baking Information Sheet

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