This document defines common baking terms and ingredients. It discusses various types of flour like bread flour, all-purpose flour, and cake flour. It also covers sugars, fats/shortening like butter and margarine, eggs, liquids, leavening agents, and flavorings used in baking. Wheat flour is described as the primary ingredient and provides structure. Different flours are suited for various baked goods. Fats contribute tenderness, moisture and mouthfeel. Leavening agents include yeast, baking soda and powder. Salt and other flavorings are also outlined.

1. BAKING
TERMS

3. BATTER
- a pourable mixture of combined
ingredients such as flour, sugar, eggs
shortening, milk, etc.
BEAT
- To soften hard fats by
incorporating air into the mixture of dry
and wet ingredients, normally done with
a stand mixer.

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

5. 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.

6. 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.

7. 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

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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

19. 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.

20. BAKING
INGREDIENTS

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

22. 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.

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

24. 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.

25. 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.

26. 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.

28. 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.

29. • 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.

30. 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.

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

32. 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.

33. 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.

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

35. 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

36. 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.

37. 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.

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

40. EGGS
-Serve many functions in baked goods.

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

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

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

44. 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

46. THANK YOU!!!
GOD BLESS…