getting ready for baking

1. A S T I C O K A
A C A S Y A S I
S W B E A T I N
F O L D I N G O
K N E A D I N G
A J E R C E M Y
S T I R R I N G
D F N S E H L J
T E G I A B M N
R M U F M V C S
B E A T I N G W
I Y T I N R E Q
L G S N G M P R
M O L G O A L S

2. A S T I C O K A
A C A S Y A S I
S W B E A T I N
F O L D I N G O
K N E A D I N G
A J N R C E M Y
S T I R R I N G
D F N S E H L J
T E G I A B M N
R M U F M V C S
B E A T I N G W
I Y T I N R E Q
L G S N G M P R
M O L G O A L S

3. BAKING INGREDIENTS
AND THEIR FUNCTIONS

4. FLOUR

5. FLOUR
 A powdery substance
produced by finely
grinding grain through a
process called milling
 Based on the amount of
protein
 Protein determines the
gluten strength of the flour.

6. DIFFERENT TYPES OF FLOUR
DIFFERENT TYPES OF
FLOUR

7. BREAD FLOUR
highest amount
of protein
creamy in color
and is rather
rough and
granular

8. CAKE FLOUR
“soft flour” as it is
milled from soft white
wheat
Whitest of all flour
Low protein content

9. ALL-PURPOSE FLOUR
made from a
combination of
bread and cake
flour sources
medium gluten
strength

10. DIFFERENT TYPES OF FLOUR
CARE AND STORAGE
OF FLOUR

11. Flour should be stored in a
high ventilated room free
from insects and rodents!

12. Flour should be kept away
from products with strong
aromas

13. Flour should be kept in a
dry tin or glass container
in a cool dry place!

14. SHORTENING

15. SHORTENING
 Another word for
FAT used in baking
The taste of the
baked product
depends greatly on
the flavor of the
shortening.

16. EFFECTS OF SHORTENING
ON BAKED GOODS

17. EFFECTS OF
SHORTENING ON BAKED
GOODS
1. It surrounds the gluten in the
dough;
2. It makes the product lighter with
greater volume.

18. KINDS OF
SHORTENING

20. SUGAR

21. SUGAR
Provides the
sweetness, add
tenderness and color
to the cake

22. KINDS OF SUGAR

23. ULTRA-FINE SUGAR
used for cakes
and cookies
Sometimes this
sugar is called
“baker’s special”

24. GRANULATED SUGAR
the sugar
commonly
found on the
table at home

25. POWDERED SUGAR
“confectioner’s
sugar”
 used in making
frostings and
icings

26. BROWN SUGAR
“soft sugar”
 Its color may
vary from light
to dark brown.

27. EFFECTS OF SUGAR ON
BAKING

28. EFFECTS OF SUGAR
1) It makes browner, crisper
crust.
2) It helps baked products stay
fresh longer

29. CREAM OF TARTAR
Byproduct of
winemaking
Potassium bitartrate,
also known as
potassium hydrogen
tartrate

30. LEAVENERS

31. LEAVENER OR
LEAVENING AGENT
a substance used in baking to
make a product rise
Leavening agents produce a gas
that expands when heated

32. KINDS OF LEAVENING
AGENTS

33. AIR
Air works as a leavener
It can be incorporated into the
product by:
 Beating
 Folding in beaten egg whites
 Sifting the flour
 Creaming the shortening

34. STEAM
considered to be
the most powerful
leavener
Water changes to
steam when
heated causing the
mixture to rise

35. CHEMICAL LEAVENING
AGENTS
Certain chemicals
react to moisture
and heat to form
carbon dioxide such
as:
 Baking Soda
 Baking Powder

36. YEAST

37. YEAST
a single-celled plant
that feeds on starch
and sugar

38. TWO TYPES OF COMMONLY
USED YEAST

39. COMPRESSED YEAST
“cake yeast”
It can be
stored for four
to five weeks
in a refrigerator

40. DRY YEAST
 granular and
darker in color
than cake yeast

41. LIQUIDS

42. WATER
Gives different
texture to baked
items especially
breads and rolls.

43. MILK
It gives finer,
more velvety
grain.
It adds flavor

44. EGGS

45. EGGS
 Egg Yolk
- provides the rich and
creamy flavor almost similar
to butter
 Egg Whites
- provide the liquid in
the mixture
 hold together the other
ingredients during mixing
and baking

46. FLAVORINGS AND
SPICES

47. SALT
gives a finer texture
to bread
removes flatness or
lack of flavor in it

48. CHOCOLATE AND COCOA
highly prized
for their
flavor, aroma
and deep
brown color

49. FRUIT FLAVORS AND
SPICES
extracts from
the base of
fruit

50. PREPARING
UNSHORTENED OR
SPONGE CAKE

51. INGREDIENTS OF
UNSHORTENED
CAKE

52. INGREDIENTS OF UNSHORTENED
CAKE
Cake flour
Eggs
Sugar
Cream of tartar

53. GETTING READY
FOR BAKING

54. STEPS TO HELP YOU START
RIGHT:
Read the recipe
Assemble the ingredients
Set out the tools
Preheat the oven

55. Choose the correct pan
Work properly with the ingredients
as prescribed in the recipe
Fill the pans
Heating and cooling
STEPS TO HELP YOU START
RIGHT:

56. PROPORTION OF
INGREDIENTS FOR
UNSHORTENED CAKES

57. WHITE SPONGE CAKE
1 Cup cake flour
1Cup egg white
1 ¼ Cups sugar
1 tsp. cream of tartar
¼ tsp. salt
1 tsp. flavoring

58. YELLOW SPONGE CAKE
1 cup cake flour
3 tbsp. liquid
2-6 eggs
1 cup sugar
½ tsp. salt
1 tsp. baking powder
¾ tsp. cream of tartar

59. CHIFFON CAKE
1 cup cake flour
1/3 cup liquid
¼ cup oil
3 eggs
¾ cup sugar
1 ½ tsps. Salt
1 tsp. baking powder