Baking mixing methods
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This document provides information on common baking mixing methods and cooking methods used in bakeshops. It lists 12 mixing methods - beating, blending, creaming, cutting, folding, kneading, sifting, stirring, whipping, baking, broiling, deep frying, pan frying, sauteing, boiling, poaching, simmering - and describes the purpose and typical equipment used for each one. The mixing methods are used to incorporate ingredients when making doughs, batters and other baked goods. The cooking methods are various dry and moist heat techniques used to prepare a variety of bakeshop products.
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1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
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3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
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1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
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3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
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Baking mixing methods
- 3. Method Purpose Equipment Beating Vigorously agitating foods to incorporate air or develop gluten Spoon or electric mixer with paddle attachment BEATING
- 4. Blending Mixing two or more ingredients until evenly distributed Spoon, rubber spatula, whisk or electric mixer with paddle attachment BLENDING
- 5. Creaming Vigorously combining softened fat and sugar while incorporating air Electric mixer with paddle attachment on medium speed CREAMING
- 6. Cutting Incorporating solid fat into dry ingredients only until lumps of the desired size remain Pastry cutters, fingers or electric mixer with paddle attachment CUTTING
- 7. Folding Very gently incorporating ingredients such as whipped cream or whipped eggs into dry ingredients, a batter or cream Rubber spatula or balloon whisk FOLDING
- 8. kneading Working a dough to develop gluten Hand or electric mixer with dough hook; if done by hand, the dough must be vigorously and repeatedly folded and turned in a rhythmic pattern Kneading
- 9. Sifting Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate Rotary or drum sifter or mesh strainer Sifting
- 10. Stirring Gently mixing ingredients by hand until evenly blended Spoon, whisk or rubber spatula Stirring
- 11. Whipping Beating vigorously to incorporate air Whisk or electric mixer with whip attachment Whipping
- 12. Method Medium Bakeshop products Equipment Dry Heat Cooking Methods Baking Air Doughs, batters for breads, cakes, cookies, pastries, fruits Oven, convection oven Broiling Air Fruits, glazed custards Overhead broiler, salamander Deep frying Fat Doughnuts, fritters Deep fat frying Pan frying Fat Batters for griddlecakes Stove top Sauteing Fat Fruit Stove top Moist Heat Cooking Boiling Water or other liquid Cream, sauces fruits Stove top Poaching Water or other liquid Fruits, fresh and dried Stove top, oven Simmering Water or other liquid Cream, sauces, fruits Stove top, oven Common bakeshop cooking methods