TLE

1. BAKING
TECHNIQUES

2. PREPARATION
OF BAKING
INGREDIENTS

3. MEASURING DRY INGREDIENTS
FILL THE MEASURING SPOON
OR CUP WITH INGREDIENTS TO
HEAPING FULL, THEN LEVEL
WITH EDGE OF KNIFE OR
SPATULA.

4. SIFTING
 PASS DRY INGREDIENTS
THROUGH A SIEVE WITH
YOUR HAND TO
FACILITATE SIFTING.

5. SEPERATING EGGS
CRACK THE EGGS WITH HANDLE OF
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 SEPARATE CONTAINER.

6. CREAMING
RUB ONE OR MORE INGREDINETS
TOGETHER AGAINST THE SIDES OF A BOWL
WITH A WOODEN SPOON OR MIXER TO
MAKE A SOFT, FLUFFY MIXTURE. CREAMING
GENERALLY APLLIES WHEN MIXING
SHORTENING AND EGGS.

7. MEASURING LIQUID
INGREDIENTS
FOR SMALLER AMOUNTS, USE
INDIVIDUAL MEASURING CUPS. TO USE
GRADUATED CUP, POR A LIQUID TO
DESIRED MEASUREMENT, READING THE
COREESPONDING FIGURE AT EYE
LEVEL.

8. FOLDING
THIS INVOLVES DELICATELY MIXING
TWO INGREDIENTS AS BEATEN EGG
WHITES AND FLOUR , USING A
WOODEN SPOON OR MIXER OR
HAND.

9. KNEADING
WORK AND PRESS DOUGH WITH THE
PALMS AND HEELS OF THE HANDS.
THIS INVOLVES THE GLUTEN AND
MAKES THE DOUGH SMOOTH AND
ELASTIC.

10. WHIPPING
INTRODUCE AIR INTO EGGS
OR CREAM TO MAKE THEM
THICK AND FLUFFY USING A
WIRE WHIP OR MIXER.

11. CUTTING AND FOLDING
COMBINE INGREDIENTS BY USING TWO
MOTION; CUTTING VERTICALLY THROUGH
THE MIXTURE AND TURNING OVER BY
SLIDING THE WOODEN SPOON OR RUBBER
SCRAPER ACROSS THE BOTTOM OF THE
BOWL WITH EACH TURN, COMBINING CAKE
BATTER WITH WHIPPED EGG WHITES.

12. BLENDING/ COMBINING
MIX THOROUGHLY TWO OR MORE
INGREDIENTS; BLENDING EGGS
WITH THE CREAMED BUTTER AND
SUGAR.

13. DISSOLVING
THIS MEANS COMBINING A DRY
AND LIQUID INGREDIENT, SUCH
AS DISSOLVING ¼ CUP OF
SUGAR AND ½ CUP OF WATER.

14. CARAMELIZING
SLOWLY HEAT THE SUGAR UNTIL
IT BECOMES BROWN IN COLOR.
THE DARKER THE COLOR THE
STRONGER THE FLAVOR.

15. PREPARATION
OF BAKING PANS

16. GREASING PANS
WITH A PASTRY BRUSH, APPLY A
LAYER OF SHORTENING OR OIL
AT THE INNER SIDES AND
BOTTOM OF THE PAN.

17. SPRINKLING PANS WITH FLOUR
PUT ABOUT 1 TBSP. FLOUR INTO
GREASED PAN. LIFT THE TIN AND
SWIRL THE FLOUR AROUND UNTIL
THE INSIDE OF THE PAN IS WELL-
COATED. TIP OF EXCESS FLOUR.

18. 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 OF
THE BOTTOM,NEATLY OVERLAPPING THE
LAPS.

19. 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 THE PAN.