The document provides information about various baking ingredients and terms. It defines different types of flour like bread flour, all-purpose flour, and cake flour. It also discusses other ingredients used in baking like sugar, fats/shortening, eggs, liquids, leavening agents, and flavorings. The document seeks to educate about the proper baking terms and their meanings to help students identify the correct terms in a quiz to score higher. It includes videos that further explain mixing techniques and baking ingredients.

1. BAKING
TERMS

2. ACTIVITY
• the class will be group into 4
• Using Prior knowledge, each group will
identify the proper baking terms and its
meaning
• The more baking terms identified the
higher score they will gain.
• 10 minutes time allotted
• Presentation of group work.

4. ACID
- a substance having sour or sharp
flavor
BAKE
- To cook food in dry heat method
inside an oven

5. BATTER
- a mixture of flours with liquids
such as water, milk, or eggs used to
prepare various foods.
BEAT
- To soften hard fats by
incorporating air into the mixture of dry
and wet ingredients, normally done with
a stand mixer.

6. BITE-SIZED - To cut or tear food into small
enough pieces to eat in one bite
BLEND - To thoroughly combine all
ingredients to produce homogenous mixture,
combine until very smooth and uniform.
BREAKING DOWN - over creaming of
ingredients, causing weakened products
which collapsed.

7. CARAMELIZE - To heat sugar until it
dissolves and turns into a golden syrup.
CHILL – to refrigerate until evenly cold.
CONSISTENCY (of 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.

8. COAT – To cover with thin layer of flour, sugar,
nuts, batter etc.
CONTAMINATION – the state of being
contaminated.
CHILL – To refrigerate, to reduce temperature
of food.

9. CRUMB
- refers to the interior of breads and
cakes as compared to the outer crust.
CREAM
- To beat together two or more
ingredients, such as butter and sugar, until
the mixture is smooth, creamy, uniform
consistency.

10. CRIMP- to use a fork to press the edges of
an unbaked piecrust against the rim of the
pie plate to seal in the filling and provide a
traditional decoration.
DECORATIING
- the art of putting fancy inscriptions or
design on cakes

11. CUT IN
- To mix a cold fat (such as butter)
with flour or dry ingredients by hand until
the mixture resembles coarse crumbs.
- This can be achieved by using a
pastry blender or two tableware knives.

12. DIP – To slowly, but briefly, lower food into a
melted mixture such as chocolate.
DROP – To place cookies by spoonful's onto a
cookie sheet.
DUST – To sprinkle a fine powder such as
icing sugar or cocoa on top of baked goods.
Normally done with a sifter.
FOLD/FOLD IN – To gently combine a light,
airy mixture( such as beaten egg whites) with a
heavier mixture.

13. GLAZE – To create a shiny 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 o proceeding
by stages.

14. GREASING – application of
shortening to the inside of a pan with
a brush to prevent mixture from
adhering to the pan when baked.
GREASE AND FLOUR – Coat
baking pan with shortening before
lightly dusting with flour to prevent
food from sticking.

15. 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 the gluten
or structure of the dough.

16. LIGHT AND FIRM – the degree of
lightness and stability normally applied
to whipped eggs and creamed batters.
MELT – To apply heat to change a
food from a solid to a liquid, such as
butter or chocolate.

17. FERMENTATION– the process of
converting sugar into alcohol to
produce carbon dioxide.
EGG WASH– Consist of beaten egg
sometimes mixed with liquid, usually
water or milk, which is brushed onto the
bread and pastry

18. FOAMING– to continuously beat egg
white to incorporate air until it becomes
light and fluffy.
GLUTEN– A substance responsible
for the elastic and sticky characteristics
of dough.

19. LINE– to put a grease proof paper on
the baking pans or sheets
MERINGUE– A mixture used as a
dessert or topping made of beaten egg
whites and sugar until smooth, light and
fluffy, usually added with cream of tartar
to make it stable.

20. MISE EN PLACE – French term
means “put in place” that includes
assembling all the necessary
ingredients, equipment, and tools and
serving pieces needed to prepare
food.
WORK SIMPLIFICATION–
performance of a task in the most efficient
way possible.

21. MIX – To use a whisk, spoon or fork to
combine two or more ingredients.
PREHEAT – To heat (an oven) before hand.
SCRAPE DOWN – To scrape the batter
from the sides of the kettle so that it may
blend with the batter uniformly.

22. SCALD – To heat cream or milk
almost to boiling.
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.

23. 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 makes smooth and separating course
particles in the ingredients like lumps.

24. 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.

25. SPREAD – To cover evenly.
SPRINKLE – To scatter lightly.
STEAMING – To cook on a rack above
boiling liquid in a tightly covered pan.
STIR – To use a spoon or whisk in a
circular motion to combine two or more
ingredients

26. WHIP
- To combine two or more
ingredients using a wire whisk
- To beat a liquid (such as cream)
briskly with a whisk to incorporate air
until soft or hard peaks form.

27. YEAST
- Microorganisms that produce
carbon dioxide gas when it mixes with
carbohydrates, causing the dough to
rise.
SYRUP
- A thick sticky solution of sugar and
water.

28. Let’s watch videos!
1. Mixing techniques

29. Lets have a quiz

30. 1. French term means “put in place” that includes assembling all the
necessary ingredients, equipment, and tools and serving pieces needed to
prepare food
2. To combine ingredients in any way that make distribution of ingredients
evenly
3. To heat the oven prior to baking to achieve the required heat
4. To heat cream or milk almost to boiling.
5. To remove sticky ingredients from the side of the mixing bowl
6. presence of excess moisture giving the product a very wet appearance.
7. A thick sticky solution of sugar and water
8. To beat rapidly and continuously to aid incorporation of air as in whipping
egg whites to make meringue and cream
9. Performance of a task in the most efficient way possible
10. Microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise
11. keeping bacteria down to a small number as possible through personal
hygiene and proper food handling.

31. 12. application of shortening to the inside of a pan with a brush to prevent
mixture from adhering to the pan when baked.
13. To cook food in dry heat method inside an oven
14. To work dough by hand or with a dough hook of an electric mixer, into a
smooth ball to develop the gluten or structure of the dough.
15. the process of converting sugar into alcohol to produce carbon dioxide.
16. To pass an ingredients, such as powdered sugar, through a sieve or sifter
to makes smooth and separating course particles in the ingredients like
lumps.
17. To scatter lightly.
18. To make shallow cuts on the surface of yeast bread to ensure even rising
and baking.
19. To heat a liquid until it gently bubbles on the surface.
20. To beat whipping cream or egg whites until peaks curl over when beaters
are lifted out of the bowl.
21-25. Enumerate the correct procedures in baking

32. Lets have a quiz

33. Lets have a quiz
1. Mise en place
2. Mix
3. Pre- heat
4. Scald
5. Stir in
6.Soggy
7. Syrup
8. Whip
9. Work simplification
10. Yeast
11. Sanitation
12. greasing
13. bake
14. Knead
15. Fermentation
16. Sift
17. Sprinkle
18. Score
19. Simmer
20. Soft Peaks
21-25. Study and follow the recipe accurately.
Pre-heat the oven.
Measure ingredients accurately.
Observe correct hand and mixing techniques
Make use of the type of pan specified in the recipe.
Follow the specified baking time and temperature stated in the recipe.

34. BAKING
INGREDIENTS

35. 1.FLOUR
– is the primary
ingredients in baking.
- provides the
structure in baked
goods.

36. WHEAT FLOUR
- Is the most important ingredients in
the bakeshop.
- Wheat flour contains proteins that
interact with each other when mixed
with water, forming gluten.
- Is best for cakes, pastries and
breads.

37. Types of Flour
•Bread Flour
•All-Purpose Flour
•Cake Flour

38. 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.

39. ALL-PURPOSE FLOUR
• Family flour or General flour.
• Referred to as pastry flour.
• Contain 10-12% protein.
• Feels smooth and fine like cake flour
and can also squeezed into a lump.

40. CAKE FLOUR
• Soft flour
• Lower gluten content.
• Contain 7-8% protein.
• Feels very smooth and fine. It stays in
a lump when squeezed in the hand.
• Its color is pure white.

42. 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 four – this flour comes from
the outer parts of the endosperm.

43. • High-gluten flour – flour that has
an especially high protein content is
sometimes used in hard-crusted
breads and 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.

44. In addition to flours:
• CORNSTARCH – has especially
property that makes it valuable for
certain purposes.
• WAXY MAIZE AND OTHER MODIFIED
STARCHES – have valuable properties.
• INSTANT STARCHES – are precooked
or pregelatinized so they thicken cold
liquids w/out further cooking.

45. SUGAR
- Sweetening ingredients.
a. Granulated sugar or
refined sugar.
b. Confectionary sugar or
powdered sugar.
c. Brown Sugar

46. FATS/SHORTENING
1. Fats – in 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.

47. 2. SHORTENING
- Is 100 percent fat and is solid at
room temperature.
- Made from vegetable oils, animal
fats or both.
- Use the word shortening to mean
any of a group of solid fats, usually
white and tasteless.

48. a. BUTTER
b. MARGARINE
c. REDUCED FAT SUBSTITUTES
d. OIL

49. BUTTER
• Fresh butter consist of about 80% fat,
about 15% water and about 5% milk
solids.
• Butter is available salted and unsalted.
- Unsalted butter is more perishable,
but it has a fresher, sweeter taste and is
thus preferred in baking.
- Salted butter , the salt in the
formula may have to be reduced

50. MARGARINE
• It contains 80-85% fat, 10-15%
moisture and about 5% salt, milk
solids and other components.
• Margarine is manufactured from
various hydrogenated animal and
vegetable fats, plus flavoring
ingredients, emulsifiers, coloring
agents and other ingredients.

51. OILS
• Oils are liquid fats.
• They are not often used as
shortenings in baking because
they spread through a batter or
dough too thoroughly and shorten
too much.

52. LARD
• Lard is the rendered fat of hogs.
Because of its plastic quality, it
was once highly valued for
making flaky pie crust.

54. EGGS
- Serve many functions in baked goods.

55. LIQUID
a. Water/Liquids
b.Milk
c. Juice

56. LEAVENING AGENT
1. Physical Leaveners
2. Biological Leaveners
- YEAST
3 . Chemical Leavening Agents
a. Baking Soda
b. Baking Powder

57. FLAVORING in BAKING
1. Salt
2. Flavor
3. Cocoa, chocolate and coffee
4. Seeds and spices, root crops,
fruits and other vegetables.
5. Alcohols

58. SALT
• Salt plays a very important role in
baking.
Functions:
- Salt strengthens gluten structure and
makes it more stretchable. Thus it
improves the texture of breads.
- Salt inhibits yeast growth

60. Vid1
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