elements of baking

7/30/2019 Elements of Baking

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BAKINGMaster Diploma


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Objectives

At the end of the class, the students will be able

to:

Explain the characteristics of baking ingredients and

identify their contributions to in baking

Identify the different baking utensils & equipments

Familiarize terminologies used in baking


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Baking Tools & Equipments Defined

Baguette Pan also known as the french breadpan. It is a long metal pan formed into half cylenders,

which are joined together, side by side.


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Bain Marie is a french word for a hot water

bath. It can be used int 2 ways. As a double

boiler, with a bowl placed over a pot ofsimmering water, it can melt the

chocolate/warm other delicate ingredients


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Bakers Peel is used to transfer bread or

pizza dough in or out of the oven when it will

not be baked directly on a sheet pan.


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Banneton a woven basket made of coiled

reed or willow in various shapes and sizes that

is sometimes lined with cloth.


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Bench Scraper also known as the dough

scraper, is a small tool consisting of a

rectangular blade attached to a woodenplastic handle. It is used to cut and scale

pieces of dough and to clean work surfaces.


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Bowl Scraper is a small, flexible piece of

plastic used to scraoe around the inside of a

mixing bowl to loosen doughs or stiff battersfor easier removal.


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Coupler is a plastic cone-shaped tube that is

used to allow various pastry tips to fit onto a

pastry bag to facilitate the piping of frostingsand batters.


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Double Boiler a saucepan nestles halfway

down into another saucepan.


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Electric Mixer is an invaluable piece of

equipment used by professional bakers to mix

various batters and doughs of all types.


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False Bottom Tart Pan is used on making a

fluted pastry crust that can be filled with

sweets or savory fillings.


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Grater a rectangular strip or box of metal

with sharp holes or varying sizes. Food are

passed on and down the sharp holes to allowsmall slivers to fall through the other side.


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Loaf Pan a rectangula pan used to bake

breads and cakes.


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Metal Cake Ring have round sides like cake

pans but with no top or bottom. They come in

different diameters and heights and are usedto mold layers of cake with fillings that need

to firm up and set before standing on their

own.


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Microplane Zester also known as a rasp, this

is a long, narrow, rectangular strip of metal

with raised, sharp cuts, sometimes attachedto a handle, used for grating hard cheese,

chocolate, citrus peels.


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Muffin Tin or a muffin pan consists of round

metal impressions in which muffin batter can

be baked to form small cakes or muffins.


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Offset Spatula also referred to as palette

knife or cake spatula. It has a wide, dull blade

with a slight bend just before the handle andis used to remove cookies and small pastries

from a sheet pan.


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Parchment Paper is specially treated paper

used to line cakes and sheet pans to prevent

foods from sticking.


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Pastry Bag is a cone-shaped hollow bag

made of various materials with a narrow

opening at one end and a large opening at the

other.


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Pastry Brush a brush resembling a paint

brush that comes in various sizes and is used

to lightly cover foods with glazes, butter,

water, or egg washes.


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Pastry Tip is a hollow metal cone with

varying cuts that is fitted onto a pastry bag

such that when frostings or batters are pipedout, various designs and shapes are formes.


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Popover pan is baking pan similar to a

muffin pan but with deeper, narrower

impressions to bake popovers (puffy, eggy,custard like muffins).


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Ramekin is a small baking dish usually made

of ceramic or heat-resistant glass used to bake

individual souffles, custards and cakes.


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Sheet Pans are rectangular metal baking

pans. They come in two sizes: full and half. Full

sheet pans measures 18 by 26 incehs (45 by

66 cm) and has size that are 1inch(2.5cm)

heigh. That half sheet pans measures 13 by 18

inches (32.5 by 46 cm)


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Seive or Strainer is a small tool used to

separate out finer particles from coarser ones.

A metal bowl with screen-like openings.


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Sifter is similar to a seive with one

difference. A sifter is used for dry ingredientsonly.


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Silicone Baking Mats as excellent non-stick

surfaces, have revolutionied baking. They are

reusable, flexible, plastic rectangular sheetscoated with silicone that are able to withstand

extreme temperatures.


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Silicone Baking Pan is made form flexible

silicone that can withstand a wide range of

temperatures and has a permanent nonsticksurface much like a silicone baking mats.


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Springform Pan - is a round pan with a

removable bottom. It resembles a cake pan

but has higher size for baking cheesecakesand other cakes.


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Squirt Bottle Plastic bottles with a narrow

opening that are used to pipe sauces on to

plates for decorations.


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Tube Pan a deep, round cakepan with a

hollow tube on its center is used to bake angel

food cake, sponge and pound cakes.


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Zester a tool used to cut long narrow strips

from citrus fruites consisting of five angled,

round metal holes attached to a handle.


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Baking TerminologiesAngel Food Cake - Unique because of its lighttexture, angel food cake is a supreme example

of the tremendous leavening power of egg

whites. The batter is made with just eggwhites, sugar and flour and is baked in a tube

pan.


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Baba - Babas are small cakes made from a

yeast dough containing raisins or currants.They are baked in cylindrical molds and then

soaked with a sugar syrup usually flavored

with rum.


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Bavarian Cream - This molded cream is made

from custard sauce or sweetened fruit puree

that is bound with gelatin and lightened with

whipped cream. Bavarian cream can be served

on its own or used as a filling for cold

charlottes or molded cakes.


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Boiled Icing - This icing, which is similar to

Italian meringue, is used as a filling and

frosting for a number of old-fashionedAmerican layer cakes such as devil's food cake.


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Butter Cakes - These cakes are made by first

creaming butter with sugar to incorporate air.

Whole eggs or egg yolks are added and flour isstirred in alternately with the liquid (often

milk) at the end. Most American layer cakes

are butter cake-based.


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Caramel - When sugar is dissolved in water

and brought to a boil, it forms a solution

called a syrup. Simple syrup is made withequal quantities of sugar and water. As the

syrup boils, the sugar becomes more

concentrated and the syrup more dense.Sugarcooked to between 320 and 350 degrees

becomes caramel


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Buttercream - is basically a flavored mixture of

butter, sugar and eggs that is used to fill and

frost cakes. Whole eggs, yolks or whites maybe heated with sugar over simmering water

and whipped cold before adding the butter

and flavoring, or a sugar syrup cooked to the

firm-ball stage can be poured over the eggs,

then whipped until cold before the butter and

flavoring are added.


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Charlotte - This molded dessert is composed

of a filling surrounded by ladyfingers or bread.

Apple charlotte is a golden crusted dessertmade by baking a thick apple compote in a

mold lined with buttered bread.


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Cookies - can be prepared in myriad shapes

and textures and are usually categorized by

the way they are formed. Drop cookies aredropped from a spoon. Rolled cookies are

made from a chilled dough that is rolled out

and cut into shapes. Bar cookies are baked insheets and then cut into squares or bars.


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Cream Puff Paste - Somewhere between a

batter and a dough, cream puff paste is made

by beating flour and then eggs into boilingwater and butter. Once shaped and baked, it is

crisp on the outside, almost hollow inside and

forms a convenient container for whipped

cream, pastry cream or ice cream


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Custard Sauce -Often served as an

accompaniment to sweet souffls, fruit

desserts and cakes, custard sauce is also thefoundation for Bavarian cream and for frozen

desserts such as rich ice cream.


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Dacquoise - This classic French cake is

composed of baked nut meringues layered

with buttercream.


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Dock - This term refers to piercing pastry

doughs before baking. The holes allow the

steam to escape, preventing the dough frombubbling and becoming distorted.


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Foam Cakes In these cakes, air is beaten into

whole eggs and sugar before the other

ingredients (starches) are gently folded in.Genoise is an example of a foam cake, and

some other sponge cakes fall in this category

as well.


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Ganache is a rich chocolate mixture made by

combining chopped semisweet chocolate and

boiling cream and stirring until smooth. Theproportions of chocolate to cream can vary,

and the resulting ganache an be used as a

cake glaze or beaten until fluffy and used as a

filling or as the base for truffles and other

chocolate confections.


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A gteau (pronounced ga-toe) is a French

cake, often specifically a sponge cake that may

be made from almond flour instead of wheatflour. In general terms, any cake in France may

be considered a gteau, but some French

cakes are more gteaux than cakes you might

see in other parts of the world
http://www.wisegeek.com/what-is-sponge-cake.htmhttp://www.wisegeek.com/what-is-sponge-cake.htm


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Genoise is the classic, fine-crumbed French

sponge cake made by beating warm whole

eggs with sugar until the mixture more thantriples in volume, then folding in the flour and

sometimes melted butter too.


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Glazes are used to give desserts a smooth

and/or shiny finish. Cake glazes can be water

icing (confectioners' sugar mixed with liquid),

melted chocolate in combination with cream,

butter and/or sugar syrup, or fondant (a thick

shiny opaque icing).


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High-Altitude Baking- Altitude does not begin

to affect baking until above 2,500 feet. Higher

than that, the altitude will dry out ingredients,make doughs and batters rise faster, and make

liquids boil faster.


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Ladyfingers are small sponge cakes, about 3

1/2 inches long, used primarily in making

charlottes. They can be formed with a pastrybag with a plain tip, in a ladyfinger pan or with

two spoons.


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Lemon Curd This cooked mixture of lemon

juice (and sometimes grated zest), sugar,

butter and egg yolks makes a rich, tartspreading cream that can be used as a filling.

Many variations exist using other citrus fruits.

b f f h d


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Meringue, a beaten foam of egg whites and

sugar, can be used as a pie topping, to lighten

other mixtures and, after being baked to acrisp layer or shell, as the foundation of

various cakes and desserts


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Pie dough or flaky pastry is the standard

American dough for pies. It can be made with

butter, vegetable shortening or lard, but mostoften a combination of butter and shortening

is used. Whatever fat is used, it is rubbed or

cut into the flour and then moistened withwater to form the dough.

Ph ll d h i i hi d h


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Phyllo dough is a tissue-thin pastry dough cut

into sheets that is used in Middle Eastern

desserts, such as baklava, and is similar tostrudel dough.

P d C k Thi i th lti t b tt k It


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Pound Cake This is the ultimate butter cake. It

gets its name (and texture) from the

traditional proportions of its ingredients -- onepound each of butter, sugar, eggs and flour --

although over the years cooks have tinkered

with the original formula and baking powder

is sometimes added to the batter.


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Praline Paste (Pralin) This smooth paste is

made by adding equal proportions of skinned

hazelnuts (or hazelnuts and almonds) to hotcaramel, letting it harden and then pulverizing

until creamy.

P ff P t i li ht fl k


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Puff Pastry - is a light, flaky,

leavened pastry containing several layers of

fat which is in solid state at 20 C (68 F). Inraw form, puff pastry is a dough which is

spread with solid fat and repeatedly folded

and rolled out

R l I i Thi i i i i t f
http://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Pastry


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Royal Icing-This icing is a mixture of

confectioners' sugar and egg whites, and it

dries hard. It is the traditional icing for EnglishWedding Cake and is often used to make

filigree designs.


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Torte - is the Eastern European name for a

cake. It is rich, usually multilayered, cake that

is filled with buttercreams, mousses, jams or

fruits.

Sponge cakes are lea ened b beating air into


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Sponge cakes are leavened by beating air into

whole eggs and sugar or by beating the sugar

with the yolks and whites separately. Thecakes tend to be fairly lean, even when they

contain butter, and are often split into layers,

moistened with a flavored sugar syrup and

filled.

Strudel Dough A traditional Viennese strudel


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Strudel Dough A traditional Viennese strudel

dough contains more fat (oil) than phyllo

dough and is stretched to a large tissue-thinsheet before being rolled around a filling to

make one strudel.


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