Baking refers to cooking food in a sealed enclosure, traditionally done underground or in ovens. Baked goods are generally healthier than fried foods as they contain less fat. Proper baking times and temperatures are needed to produce foods that are moist and flavorful rather than dry or hard. Common baking equipment includes various pans, bowls, spatulas, whisks, and thermometers. Measurements of ingredients should be accurate, using scales, measuring cups and spoons. An oven provides an enclosed space to bake foods through heating by electricity or gas. A sample brownies recipe is provided demonstrating the process of melting and mixing ingredients, baking, and cooling the baked goods.

1. BAKING

2. BAKING
-refers to cooking food in sealed
enclosure. In past, food was
baked closed under wooden or
stone stove or underground but
these days special purpose stoves
are available for baking food and
those are called ovens.

3. ADVANTAGES:
*As far as healthy food is concerned, baked food
comes first in this category because baked food
items are low in fat.
*Baked foods are full of tastes as it cooks more
within its own oil, so its very juicy and rich in
flavor if cooked with accurate time, temperature
and measured ingredients, otherwise baked item
will become too dry, hard and will not taste
good.
*Baked food items become more healthy and tasty
when baking is done underground.

4. EQUIPMENTS
Cookie and Baking
Sheets:
- rimless, flat metal
sheets, perfectly
designed for placing

5. Jelly Roll Pans:
- the same as a baking
sheet. They have a
raised edge all around,
usually ½ to 1 inch high.
Layer Cake Pans: Many
basic cake recipes use
traditional round layer cake
pans that are either 8 or 9
inches in diameter.

6. Loaf Pans: used for
most quick bread
recipes, such as banana
bread and
zucchini bread.
Sheet Cake Pans: A single
layer sheet cake is most
often baked in a 13 x 9 x 2
inch
Rectangular Pan, replacing
a typical two-layer cake.

7. Springform
Pans: Springform pans
are used for
cheesecakes, streusel-
topped cake, delicate
tortes, and other cakes
that would be damaged
by turning them upside
down to remove them
from the pan.

8. Tube Pans: The tube is used to
conduct heat through the center
of a cake, ensuring that the cake
bakes evenly.
Glass Bowls: A set of clear glass
nesting bowls are a popular
choice, providing several sizes to
choose from depending on the
task at hand, and with several
bowls you don’t have to wash
and reuse the same bowl as
often.

9. Rubber or Silicone
Spatulas: one of the most
versatile and important tools
in a baking kitchen.
Wire Whisks is another versatile
baking tool, used to whisk or stir
wet or dry ingredients together,
beating egg whites or cream,
stirring ingredients as they heat in
a saucepan and folding ingredients
together.

10. Parchment Paper: Parchment
paper, also known as baking paper,
is a baker’s secret weapon.
Pastry Bag and Decorating Tips:
used to pipe decorative borders
of icing or chocolate onto cakes
and cookies, or for pressing out
small cookies or chocolate
shapes.

11. Pastry Brushes: used to brush
liquid type ingredients onto
pastries or breads
Rolling Pin: is essential for
rolling pie pastry, sugar
cookie dough, and bread
dough.

12. MEASUREMENTS
Instant Read Thermometer: An
instant-read thermometer
registers the internal temperature
of a baked item within 15 seconds
or so.
Candy Thermometer is very
useful for cooking sugar syrups
and caramels.

13. Measuring Spoons: Basic
measuring spoon sets include
measures for 1/4 teaspoon,
1/2 teaspoon, 1 teaspoon, and
1 tablespoon.
Liquid Measuring Cups: All
liquid ingredients, such as
water, milk, or juice are
measured in a liquid measuring
cup.

14. Oven Thermometer is
useful for checking the
accuracy of your oven.
Scales: Professional bakers
use scales to weigh
ingredients instead of using
measuring cups to measure
by volume, for the simple
reason that weight
measurements are more
precise and accurate.

15. Oven is advanced version of a simple stove.
It has the ability to cook food by baking,
grilling etc.
An Oven can be operated either by using
electricity or gas. Electric and gas ovens
are both used for all types of cooking but
electric ovens are generally used for baking
cakes and bakery items in bulk, while gas
ovens are preferred to use for rest of the
cooking which includes roasting, grilling
etc.

16. Brownies Recipe

17. Ingredients:
*6 Tablespoons
Unsweetened Cocoa
*1/4 Cup Butter
*1 Cup Sugar
*1/2 Teaspoon Vanilla
*1/4 Teaspoon Salt
*1/3 Cup Flour
*2 Eggs
*1 Cup Toasted Pecans

18. Equipment's:
8x8 Baking Pan
Measuring Cups
Measuring Spoons
Spatula
Mixing Spoon
Crisco (Vegetable
Fat)

19. First Step: Melting and Mixing
- First, in a microwavable
dish, melt the 1/4 cup of
butter (make sure that the
butter is completely
melted, otherwise it will
not mix in with the other
ingredients, and you will
have to start over). Then
stir this into the 6
Tablespoons of
Unsweetened Cocoa.

20. Second Step: Mixing Brownies
Now, combined with the
butter and cocoa--mix in
thoroughly:
I Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla
Extract
1/3 Cup Flour
1/4 Teaspoon Salt

21. Third Step: Brownie Batter
This is how your final
batter should look. If
you would like to add
pecans to your batter,
do it now.
Now, pre-heat oven to
325F degrees.

22. Fourth Step: Flouring The Brownie Pan
You will need to flour the
baking pan. First, cover
the glass dish with Crisco
(vegetable fat) or butter.
Then, put a few
tablespoons of flour or
cocoa in the dish, and
shake it until the sides and
bottom are covered. This
will keep the brownies
from sticking to the dish.

23. Fifth Step: Pouring Brownie Batter
Pour the
brownie batter
into the dish.

24. Sixth Step: Cooking and Cooling
Brownies
After your oven has preheated to 325F, put
the brownies into the oven for 35-40
minutes. Poke your brownies with a
toothpick. If the tooth pick comes out
clean, your brownies are done! Now, take
them out of the oven and let them cool
until slightly warm. You are ready to cut
and serve it.