1. BAKING- process of cooking food indirect
heat or dry heat in a confined space as in
heated oven using gas, electricity, charcoal.
BATTER- a flour mixture that can be stirred/
poured.
CONVECTION OVEN- stove in which a fan
circulate heated air through the oven for fast
or even cooking.

2. • DISCARD- to get rid as in no further used.
• DOUGH- a flour mixture that can be rolled or
kneaded.
• MIXING- to bring together into uniform mass.
• PRE- HEAT- to heatbefore hand.
• SIFT- separating course particles in the
ingredient by passing through a sieve/ sifter.

3. Preparatory Tools
Sifter
Grater
Pastry brush
Spatula
Rolling Pin
Pastry Cloth

4. Baking Pans
Tube centre pans
Muffin pan
Cake pans
Macaroon moulders
Baking sheets

5. Mixing Tools
Mixing bowls
Wooden spoon
Rubber scraper
Electric and hand mixer
Rotary egg beater

6. Measuring tools
Measuring cups
Measuring spoon
Weighing Scale
Timer
Oven
Convection Oven
Industrial oven
Microwave oven

7. 1. FLOUR- is the primary ingredient
of most baked products.
a. Whole Wheat Flour- best used
in preparing yeast breads like
whole wheat breads.
b. Bread Flour- this is the best
used for yeast products like Pan
desal, Sliced bread, roll and
buns.

8. c. All purpose flour- best for pie,
cookies and muffins, cupcakes,
pancakes and shortened cakes.
d. Cake flour- it is a fine
textured, soft wheat flour with
high standard content.
e. Rice flour- can be used as
substitute for wheat flour but the
quality of the product may differ.

9. 2. LIQUIDS- liquid ingredients are
important for hydrating protein,
starch and leavening agents.
a. Water
b. Milk and creams-contribute
water, fats, minerals and flavor.
c. Juice- adds flavour and color