1. Baking is where food is subjected to the action of dry heat This dry heat is modified by steam produced by the water content of the food being baked

2. Ovens must be pre –heated the oven should reach the required temperature before the food is placed into it It will ensure steady baking

3. Most foods can be baked Fish, meat, vegetables ,fruit pastry's and breads are all suitable

4. When food containers are placed in a tray of water ( waterbath ) and then baked It slows down the cooking process and allows heat to distribute evenly to delicate foods such as custards

5. Always use oven mitts when taking food out of the oven Take care