This document provides information on baking skills and techniques. It includes a list of core competencies for bread and pastry production, as well as guidelines on 5S methodology, laboratory safety, baking ingredients and their uses, and a glossary of baking terms. Specifically, it outlines 50 core competencies, describes the 5 steps of 5S methodology to organize a workspace, lists 16 laboratory safety guidelines, discusses various baking ingredients like flour, liquids, sugars, shortening, eggs and leavening agents, and defines over 30 baking terms and techniques.

1. Bread and Pastry Production NC II
CORE COMPETENCIES.......................................................................................50
o Preparing and producing bakery products ................................................ 51-55
o Preparing and producing pastry products …………………………..56-60
o Preparing and presenting gateaux, tortes and cakes ............................... 59-64
o Preparing and serving other types of desserts.......................................... 65-68
o Preparing and displaying petits fours ........................................................ 69-75

2. PREPARE and PRESENT
GATEAUX, TORTES and CAKES
5S METHODOLOGY IN WORKPLACE ORGANIZATION
It describes how to organize a work space
for efficiency and effectiveness by identifying
and storing the items used, maintaining the
area and items and sustaining the new order.
1. SORTING (SEIRI) - Eliminate all
unnecessary tools and equipment. Keep only
essential items and eliminate what is not
required and keep them in easily-accessible
places.
2. STRAIGHTENING or SETTING in
ORDER to FLOW or STREAMLINING
(SEITON)- arrange the work, workers,
equipment, parts and instructions in such a
way that a work flow free of waste through the value added tasks with a division of labor
necessary to meet demand.
3. SHINING (SEISO) - Clean the workplace and all equipment and keep it clean, tidy and
organized. At the end of each shift, clean the work area and be sure everything is restored
to its place. This step ensures that the workstation is ready for the next user and that
order is sustained.
4. STANDARDIZE (SEIKETSU) - ensure uniform procedures and set ups throughout the
operation to promote interchange ability.
5. SUSTAIN (SHITSUKE) - Make it a way of life. This means commitment. Ensure
disciplined adherence to rules and procedures of 5S to prevent backsliding. Use and follow
standard procedure. Follow company rules and regulations and follow safety procedures at
all times.
LABORATORY SAFETY GUIDELINES
1. Hand Sanitation is Essential.
- Wash hands with water and soap.
- Scrub hands, wrist and fingernails for at least 20 seconds.
- Rinse with water.
- Towel dries your hands.
2. Avoid bare hand contact with foods.
3. Avoid wearing loose clothing.
4. Remove bulky clothing.
5. Remove jewelries from hands and arms.
6. Keep nails clean and short.
7. Wear closed-toed shoes in the food/ kitchen lab.
8. Always wear an apron when baking.
9. Tie hair back during laboratory activities.
10. Immediately close cabinet doors and drawers.
11. Use equipment for its intended use.
12. Always cut slowly and with care.
13. Pay attention to the labels.
14. Clean, rinse and sanitize all counters and the sink to reduce the risk of food-borne
illness.
15. Use a dry oven mitt to move hot/ lift hot items.

3. 16. Clean up all spills immediately to prevent slipping or injury.
TO PREVENT ACCIDENTS:
- Stay in your assigned work area.
- Wandering in the classroom could result in crowded kitchen.
- The more students in a work area, the greater the risk of injuries such as burns and
cuts.
A process of cooking by dry indirect heat usually in an oven or related equipment. To
cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually
used to describe the cooking of cakes, other desserts, casseroles, and breads.
A. Flour as Foundation
Flour is a finely ground meal or powdery product obtained from milling cereal grains,
root crops, starchy vegetables and other foods. There are different kinds of flour
depending on the raw materials used such as rice flour, potato flour, soya flour, cassava
flour and several others.
The protein content of flour is called gluten exist in dry form. Gluten is responsible
for the tough, rubbery and elastic property when flour is mixed with water and other
liquids. Gluten is composed of approximately equal proportions of glutenin and gliadin.
Glutenin gives the dough strength to hold leavening gases and determines the structure
of the bakes products. Gliadin gives elastic or stretching properties of gluten.
1. FLOUR
- the main ingredient or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and
stiffening agent
BAKING INGREDIENTS AND THEIR USES

4. PROPERTIES and CHARACTERISTICS of FLOUR
1. Whitish Color- the color of the flour is important because it affects the brilliancy of
the finished product.
2. Strength- refers to the ability of the flour to produce a large loaf brought about by
the presence of protein.
3. Tolerance- means the ability to withstand any processing abuse brought about by
mixing, fermentation, make-up and other baking processes.
4. High absorption- ability of the flour to carry the maximum amount of moisture in
the dough and still produce a quality of loaf bread
5. Uniformity- affects the formulation and the processing.
Types of Flour:
a. Bread Flour-BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of
its high protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular
- Has a creamy color.
- When pressed together, does not lump easily.
b. All- Purpose Flour- APF (Semi Hard Wheat)
- Family Flour or General Flour and sometimes referred to as Pastry Flour.
- contains 10 to 12% gluten and it is used in almost all bakery goods from
breads, pastries, cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less mixing to prevent gluten
development
- when you rub it between your fingers it feels smooth and if pressed hardly on
your hands, it holds its shape
c. Cake Flour- CF (Soft Wheat)
- Soft Flour
- 10% or less gluten
- used in cakes, cookies and other baked goods that need little or no gluten at all
- its color is usually white and it feels glossy and smooth like powder
- clumps a bit and tends to hold its shape if pressed with your hands
- Whiter than bread and all-purpose flour.
d. Other types- rye, buckwheat, corn flour and others are often used only for
specialized types of baking. Each imparts a distinct quality to the finished
product.
e. Self-rising flour- basically ordinary all-purpose flour that has baking powder and
salt added to it.
2. LIQUID- water, milk and fruit juices
- act as emulsifying agents for cakes when beaten stiff and folded into the flour
mixture
- they help hold gas to increase the volume and tenderness of baked products
a. Water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and to blend all the ingredients
b. Milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the increased ability of milk to
absorb water
Kinds of Milk
 Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk
solids
 Evaporated Milk- made from fresh whole milk

5.  Skim Milk- varying amounts of milk fat is removed from whole milk
 Condensed Milk- with sugar added and water removed
 Filled Milk- with added vitamins
 Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It
has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can
be substituted in baking recipes.
 Fat-free half-and-half:- Made mostly from skim milk, with carrageenan for body, this
product can bring a creamy flavor to recipes without added fat.
 Light cream and half-and-half:- Light cream contains 18 to 30 percent milk fat.
Half-and-half is a mixture of milk and cream.
 Non-fat dry milk powder- When reconstituted, this milk product can be used in
cooking.
 Sour cream and yogurt- Sour cream is traditionally made from light cream with a
bacterial culture added, while yogurt is made from milk with a bacterial culture
added. Both are available in low-fat and fat-free varieties.
 Whipping cream- It contains at least 30 percent milk fat and can be beaten into
whipped cream.
c. Fruit Juice
- can be a substitute for water and milk
- add flavor to baked products- example: pineapple juice, orange juice
3. SUGAR AND RELATED PRODUCTS
- aside from sweet taste, it gives appetizing golden color
- makes baked products tender because of its property to retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked products
Types of Sugar
a. Granulated Sugar- it is refined sugar that is commonly
used at home.
b. Brown Sugar- it is partially purified product ranging from
light to dark brown. Regular granulated sucrose
containing various impurities that give distinctive flavor
c. Confectioner’s Sugar/ Powdered Sugar- combination of
sugar and cornstarch, with the latter added to prevent
caking. Its fine, smooth, and powder- like quality makes it
excellent for making candies, icings, frostings and dessert
sauces.
d. Caster Sugar-it is refined white sugar with size between
that of granulated and confectioner’s sugar. It is used in
cakes and dessert-making because it easily dissolves without forming lumps.
4. SHORTENING- may be single fat or oil or a combination of several fats and oils.
- general term used for fats or oils used to tenderized baked products
- contributes to the fluffy and tender texture of pie crust and cookies
- assists in the uniform dispersions of leavening gas
- increase volume, give shape and texture to baked products

6. Classification of Shortening
a. Butter – this is mainly used for cakes and cookies. Its shortening
value is inferior to that of lard. Butter does not cream well and lacks
uniformity. Butter contributes a desirable sweet “buttery” flavor to food.
b. Margarine- An artificial butter product made from various hydrogenated fats and
flavorings, unlike butter, margarine mainly consists of vegetable fat and skim milk.
Margarine and butter may look the same. However, margarine lacks the distinct
flavour that butter has. 80 percent vegetable oil that is partially hydrogenated to hold
a solid form. The remaining 20 percent is liquids, flavoring, coloring,
and other additives. Margarine may be salted or unsalted.
c. Lard – this is best for breads, biscuits, pie crust and a few types of
cakes and cookies. Hog fat or lard is usually solid even at room
temperature. Also use for greasing pans.
5. EGGS– one of the best protein foods
- used for added structure, richness and nutrition, and good keeping
quality
- help to support the weight of the sugar and shortening, thus keep
the product from becoming heavy
- serves as a means of incorporating air
- supply liquid to batter and dough
6. LEAVENING AGENT– gas added or produced during the mixing and/or heating of a
batter or dough making the mixture rise.
- makes baked product light and porous
- volume increases as the air entrapped in the flour mixture expands when heated
Three Types of Leavening Agents
a. Biological/ Natural Enzyme
- Yeast is a single-celled plant capable of converting
sugar to alcohol and carbon dioxide in a process
known as Fermentation.
b. Chemical/Commercial
- Baking Powder (2 parts COT, 1 part BS and 1 part Cornstarch) -A
leavening agent containing both baking soda and one or two acids -
citric or tartaric. It reacts without acid from the other ingredients
when wet and when it becomes hot. The baking powder used at home
is "double-acting" because it has two types of acid - one reacts when
liquids are added in the bowl and the other reacts when it becomes
hot during baking. Carbon dioxide is the gas produced that "lifts" the
batter and makes a light product in the end.
- Baking Soda (Sodium Bicarbonate) A chemical leavening agent
that releases carbon dioxide when acids or acid sources are added
to it such as sour milk, molasses and cream of tartar. Baking soda
has one other advantage in the kitchen -- it's a natural fire
extinguisher. Always mix with other dry ingredients before adding
any liquid, since leavening begins as soon as soda comes in contact
with liquid.
c. Water Vapor or Steam contributes to the improvement of the texture and volume of
the dough.

7. - Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg whites
and allow them to reach its full volume.
7. SALT– (Sodium Chloride)
 enhance and correct the flavor of other ingredients in the dough
 used to control and regulate the fermentation process in the bread making
 it toughens the gluten , thus permits greater volume
 allows absorption or more water, sugar caramelizes more readily
8. FLAVORING AGENTS- the amount to be used depends on the customer’s desire
and the baker’s knowledge of their concentration
a. Spices and Seeds- finely ground, aromatic vegetable products to improve the
quality of cooked food (example: mace, cinnamon, nutmeg)
b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other
solvent (example: orange, lemon and vanilla extract)
c. Chocolate – popularly used in the baking of cakes, pies and cookies. They
provide variety as well as body and bulk to the mix or icing.
Chocolate Fondue Chocolate Fudge Chocolate chips
Cocoa Powder Chocolate Sprinkles
Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and
milk solids.
Semisweet and bittersweet chocolate can be used interchangeably. They contain at least
35-percent pure chocolate with added cocoa butter and sugar.
Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with
extra cocoa butter and sugar.8
Unsweetened chocolate is used for baking and cooking rather than snacking. This
ingredient contains pure chocolate and cocoa butter with no sugar added.
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed.
Dutch-process or European-style cocoa powder has been treated to neutralize acids,
making it mellower in flavor.
White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids.
Products such as white baking bars, white baking pieces, white candy coating, and white
confectionery bars are sometimes confused with white chocolate. While they are often used

8. interchangeably in recipes, they are not truly white chocolate because they do not contain
cocoa butter.
Absorption- the amount of liquid added to a mixture to produce a dough or batter of
proper consistency.
Artisan (Baker) - Skilled craftsman or trade; baker who produces bread or bakery goods
using production methods that are part hand-made.
Bagged- A cookie make up method on which the dough is shaped and deposited with a
pastry bag.
Baking Time- the time needed to bake completely.
Batter- a pourable mixture of combined ingredients such as flour, sugar, eggs,
shortening, milk, etc.
Beating- to move a fork, spoon or whisk or use a rotary beater, electric mixer,
blender or food processor to blend, mix and generally incorporate air into a
mixture.
Bench- a worktable.
Blending- to thoroughly combine all ingredients until very smooth and
uniform.
Bread- Baked food produced from dough made of flour, water, salt and other
optional ingredients, and leavened by yeast or other leavening agents.
Butter cream- An icing made of butter and/or shortening blended with
confectioners’ sugar or sugar syrup, other ingredients may also be added.
Caramelization- the burning of sugar.
Cell Structure- refers to the cell formation of round, elongated, irregular,
thick or thin cell walls in cakes or bread.
Cleave- to shape a piece of dough into a smooth form.
Common meringue- Egg whites and sugar whipped to foam’, also called French
meringue.
Creaming- rubbing one or two ingredients against a bowl, using a wooden
spoon or electric mixer to make the mixture soft and fluffy.
- Butter and sugar when creamed will acquire a lighter color and will not look sugary
greasy.
- Creaming flour and sugar also makes them lighter and fluffier.
Cut in- to mix solid fat and flour using a pastry blender or 2 knives in a
cutting motion or direction.
Cut and Fold- a combination of two motions such as cutting vertically
GLOSSARY OF BAKING TERMS,
TECHNIQUES AND METHODS

9. through the mixture and turning over by gliding the spoon or rubber scraper across the
bottom of a mixing bowl at each turn.
Decorating- the art of putting fancy inscriptions or designs on cakes.
Dividing- the process of separating dough into pieces of proper or desired size.
Docking- for single crust-pies, to make small holes in bottoms and side of
crusts. For double crust pies, to make slits in top crusts so that the steam
created during baking can escape. Docking is done with a fork, knife or special
tool similar to a small paint roller with small nails protruding all the way round.
Dough- uncooked mass of combined ingredients used to make bread, rolls,
cookies, etc.
Dry ingredients-refers to the ingredients in a recipe, such as flours, sugar,
leavening, salt, baking cocoa, spices, or herbs that may be blended before
adding to another mixture in the recipe.
Egg wash- A thoroughly combined mixture of 1 whole egg, egg yolk, or egg
white mixed with 1 tablespoon cold water or milk. This mixture is brushed
on the unbaked surface of breads, pastries, or other baked goods just
before baking to provide a rich color or gloss to the crust.
Elasticity-Capable of recovering shape after stretching; developed gluten in dough is elastic
Fermentation (also called First Rise)- chemical changes within the dough in which
carbon dioxide and alcohol released as result of yeast breaking down the sugar. Carbon
Dioxide causes the dough to rise, and alcohol is then released during baking.
Folding- to mix a beaten ingredient lightly with another ingredient or
mixture by gently cutting and turning with a spoon or spatula to
breakdown or release of entrapped air bubbles, to retain air in the
mixture. It requires delicately textured mixture such as beaten eggs
whites to be folded and to avoid reduction of mixture.
Gateau- French word for cake.
Gluten- the rubbery elastic substance formed when flour and water are
mixed into dough.
Gradually- the act of proceeding by stages.
Greasing- application of shortening to the inside of a pan with a brush to prevent mixture
from adhering to the pan when baked.
Invert- to turn the cakes upside down.
Kneading- to work on a dough with a pressing motion, accompanied by
folding and stretching which can be done manually or mechanically to develop
sheets of gluten and to incorporate air.
Meringue- Stiffly beaten egg white and granulated sugar that may be soft or
baked hard.
Moist- the condition of having a proper moisture, keeping the product fresh
longer.
Mixing- to combine two or more ingredients so that the parts of each are

10. evenly dispersed in the whole.
Petit Fours (petit fours) - are tiny frosted fancy cakes or small rich cookies cut into
decorative designs.
Proofing- a process during which gas is produced within the bread dough after shaping but
before baking. Full Proof: point at which bread dough has reached its maximum volume,
after which gas will escape and dough will collapse during baking.
Rolling- to pass food material through a fine or powdery substance to coat.
Scraping- to scrape the batter from sides of the bowl so that it will blend
with the batter uniformly.
Sifting- running material through a sieve/ sifter to remove foreign objects
to flour and other dry ingredients.
Stirring-it is often done with a wooden spoon, rotating it through a mixture
as long as necessary, usually until the ingredients are combined. No
particular care in stirring is necessary except to remember to stop as soon
as the ingredients are combined.
Volume- the final size of a product upon being baked.
Weighing- apportioning batter or dough according to unit weight.
Whipping- a kind of beating for eggs and cream to fill them with air and make them thick
and fluffy. A mixing method in which foods or ingredients are vigorously beaten to
incorporate air, a whisk or an electric mixer with its whip attachment is used.
Baking Techniques and Methods
Once the ingredients have been selected and measured, often the next step is to mix them
all together. What does that mean?
The general objectives in mixing batters and dough are:
1. Uniform distribution of ingredients;
2. Minimum loss of the leavening agent;
3. Optimum blending; and,
4. Development or prevention of gluten.
 Flour is made up of particles of protein, glutenin and gliadin, which when mixed with
moisture in the recipe, produce gluten.
Basic Mixing Method

11.  Mixing serves to physically break apart these proteins into smaller pieces and expose
the moisture-loving portions, so the two blend together more effectively.
 Gluten is the magical elastic substance which traps and holds air bubbles which
expand from the gas from the leavening. Gluten also allows you to roll out pastry into
thin sheets that don't fall apart.
 During baking, it stretches like a net to contain the expanding air bubbles during
rising. At a certain point in baking, the stretched flour proteins become set, resulting
in the structure of the baking recipe.
 Mixing is a general term that includes stirring, beating, blending, binding, creaming,
whipping and folding. In mixing, two or more ingredients are evenly dispersed in one
another until they become one product. Each mixing method gives a different texture
and character to the baked good. The implements used, such as blades, whisks,
spoons, etc., themselves make a difference. They have a great impact on what
happens during mixing.
 STIR: This method is the simplest, as it involves mixing all the ingredients together
with a utensil, usually a spoon, using a circular motion.
 BEAT: The ingredients are moved vigorously in a back and forth, up and down, and
around and around motion until they are smooth. An electric mixer is often used to
beat the ingredients together.
 BLEND: Ingredients are mixed so thoroughly they become one.
 BIND: Ingredients adhere to each other, as when breading is bound to fish.
 CREAM: Fat and sugar are beaten together until they take on a light, airy texture.
 CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by Bench Scraper,
two knifes (in a scissor motion), a pastry blender, your fingertips or with a food
processor fitted with a steel blade, until finely divided.
 WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg
whites through very vigorous mixing, usually with an electric mixer or whisk.
 FOLD: One ingredient is gently incorporated into another by hand with a large spoon
or spatula. It creates little aeration.
CREAMING
How to Cream With a Stand Mixer
It is important to start on low to medium-low speed until all ingredients have been
incorporated, then switch to medium to medium-high speed, making sure to scrape the
bowl down periodically to make sure all ingredients have been mixed
thoroughly.
To do:
1. Add the butter stick(s) to the mixing bowl of a stand mixer, fitted
with a paddle attachment. When the butter is still cold, but takes the
imprint of a finger when gently pressed, it is ready to be creamed.
If the butter is solid from the cold or your stand mixer is not powerful
enough, you can cut it into tablespoon sized pieces before using.
Refrigerate the pieces briefly if too warm or soft. Never use a
microwave: it will melt it, even though it will look solid.
2. Beat the butter on low (or medium-low) until softened. It will take
about 60 seconds or less, depending on the amount.
 When using a stand mixer, never go above medium speed, or the
butter will heat up. Stop and scrape the beaters and the sides
and bottom of the bowl. If you run the mixer at high speed for a
few seconds, the butter will magically clear from the mixer blades.

12. Then, scrape the bowl
3. Add the sugar in a steady stream at the side of the bowl with the mixer on low.
4. Increase the mixer speed to medium and beat for 1 or 2 minutes until
lighter in yellow and somewhat aerated. Stop the beater blades, and
with a large rubber spatula, scrape the blades and the mixer bowl's
sides and bottom.
5. Next, if it is a shortened cake, the (cold) eggs are added gradually in
stages, with the mixer on low. The yolks help emulsify and hold
moisture within the formed air cells and create a water-in-fat
emulsion. After the eggs have been added, increase the mixer speed
to medium and beat the mixture for 2 minutes. (If the eggs are cold,
the batter will curdle slightly. It's ok. It will come together as the
batter warms from the beaters. ) Set the kitchen timer to help you
keep track of the time. The mixture will become fluffy and
aerated. The butter and eggs are an excellent temperature. Notice in the photo that it
forms ridges on the side of the mixing bowl after the beaters pulls through the mixture;
the batter is tacky and not too warm so it sticks to the side of the mixing bowl! The
batter has become lighter in color as it takes on air bubbles and SOMEWHAT fluffy, as
well!
6. Then, starting with the flour and dry ingredients, add it with the liquid (cold milk)
alternately in stages. The mixture will curdle slightly from the cold milk, but will be
corrected with the addition of flour.
7. After completing the last addition of flour, stop the mixer, and scrape the side and
bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30
seconds on LOW. The batter should look mixed. Do NOT over mix. Remove the mixing
bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick
folds to incorporate any stray flour or milk left at the sides and bottom of the bowl.
Then, STOP!
HOW TO CREAM BY HAND WITH A SPOON
 Some cream the butter and sugar by hand in a bowl with a large wooden spoon, but
for beginners, I recommend using an electric mixer.
 Let the butter to sit at room temperature for an hour to soften, beat the butter first
to soften and then added sugar. Then beat it to light and fluffy mass.
 For cold, hard butter, cut the butter into 1/2-inch pieces and place it with the sugar
in a mixing bowl set over barely simmering water.
 Beat with a wooden spoon for several seconds until the butter softens.
 Then set the bowl in a basin of cold water and beat for a minute or two until the
mixture is light, fluffy, and a pale ivory color.
What is folding?
 Folding is a delicate technique used to mix or incorporate ingredients thoroughly into
a batter without deflating either the batter of the ingredients or mixture folded into it.
 It is always done by hand, with a rubber spatula, rather than with a mixer.
 Cut down into the center of the batter and sweep the spatula up the side of the bowl,
scooping up batter from the bottom of the bowl and bringing it to the top.

13.  Repeat the folding stroke, giving the bowl a partial turn after each, until the batter is
uniform.
 Folding beaten egg whites into a batter is required in many recipes and is an
important skill to master.
To fold beaten egg whites into a batter: Be sure to choose a bowl that is large enough. Some
cooks fold with a whisk; we prefer a large rubber spatula. Use the spatula to scoop about
one-quarter of the egg whites onto the top of the batter. Use the edge of the spatula to cut
through the middle of the egg whites down to the bottom of the bowl. Draw the spatula
toward you, scraping a big scoop of batter up the side of the bowl, and lift and turn the
spatula so that the batter falls gently back on top of the egg whites in the center. Rotate the
bowl slightly and repeat the steps, always cutting into the center of the biggest mass of egg
whites as you proceed. When these first egg whites are well incorporated, scrape all of the
remaining egg whites on top of the batter and fold them in as described.
1. 2.
3. 4.
FLOUR
 Store in tightly covered containers to keep out dust, moisture and
insects.
 Store in a dry place at room temperature. It may be stored for 2-3
months.
MILK
 Unopened cans of evaporated or sweetened condensed milk may be
stored at room temperature.
 Once opened, they should be refrigerated immediately.
SUGAR
 Sugar should be stored in a covered container and in dry place.
 Brown sugar should be stored in an airtight container to keep the sugar from drying
out.
EGGS
 Eggs should be stored in the refrigerator with large end up.
PROPERSTORAGEOFINGREDIENTS

14.  When stored at room temperature, eggs lose more quality in a day than a week in the
refrigerator. For best quality, eggs should be used within a week.
 To store leftover yolks, cover with cold water and refrigerate in a tightly covered
containers. Pour off water when ready to use the yolks. Use within one or two days.
 To store egg whites, refrigerate in a tightly covered containers and use within one or
two days.
SHORTENING
A. BUTTER
 Leave butter in its original package and keep it in the food compartment of the
refrigerator or freezer, it will last up to 2 weeks.
 Placed partially used portions of butter in a covered dish, refrigerate and use up
within a few days.
B. FATS and OILS
 Store home-rendered fats such as pork fat in the refrigerator.
 Vegetable shortenings should be kept at room temperature for shorter periods of
time as when refrigerated. Under refrigeration, they keep for several months.
LEAVENING AGENTS
 Store baking powder, baking soda and cream of tartar tightly in a covered container
in a dry place. To test if baking powder is active: place ½ tsp. in ¼ cup water. It
should bubble up if it’s still good. For baking soda, pour a few drops of vinegar in ¼
tsp. It should bubble up if it’s still good.
 Check the label on yeast products for the date of expiry.
Accuracy in measuring basic ingredients is especially necessary when
baking bread, pies and cakes. Ingredients are measured by weight, volume
and some other convenient means:
1. Weight Measurement- the usual scale used for weighing is the dietetic
scale (500 grams) of the spring balance type. The knob on the
numbered face may be “zeroed” after placing an empty container can then be read
directly.
2. Volume Measurement- cups are used in measuring the volume of
ingredients. The glass cup with headspace above the calibrated level is
used for liquid ingredients and the metal cup with no headspace above is
used for dry ingredients.
3. Other Means- a convenient means of measuring portions is by noting down weights and
volume of manufactured foods as indicated on the label of standard packages, which is on
cans, cartons, bags and the like. For example: 1 pound of butter means to 2 cups, and a
number 2 can liquid contains 2 cups.
THE MOST ACCURATE WAY TO MEASURE FLOUR IS BY WEIGHT:
All-Purpose Flour: 1 cup = 120-130 grams = 4¼ ounces
Bread Flour: 1 cup = 130 grams = 4½ ounces
Cake Flour: 1 cup = 110 grams = 4 ounces
Whole Wheat Flour: 1 cup = 120 grams = 4¼ ounces
THE MOST ACCURATE WAY TO MEASURE SUGAR IS BY WEIGHT:
Granulated Sugar: 1 cup = 200 grams = 7 ounces
Caster Sugar: 1 cup = 200 grams = 7 ounces
HOWTOMEASUREINGREDIENTSPROPERLY

15. Light Brown Sugar: 1 cup = 215 grams = 7½ ounces
Dark Brown Sugar: 1 cup = 230 grams = 8 ounces
Confectioners’ Sugar: 1 cup = 120 grams = 4½ ounces
1. Read and follow the recipe correctly.
 Pre-heat oven
Why do we have to preheat the oven baking? PREHEATING your oven and allowing it time
to reach the correct temperature before you put anything in it is possibly the single most
important thing you can do when you are baking. If you don’t preheat your oven the
temperature won’t be hot enough and the end result may be a heavy, undercooked mess –
obviously a great reason to turn on your oven as early as possible!
 Measure ingredients accurately
 Practice correct hand and mixing techniques
 Use the type of pan specified in the recipe
 Follow the specified baking time and temperature in the recipe
2. Use quality ingredients.
3. Use appropriate tools and utensils.

16. NAME DESCRIPTION PICTURE
Transparent Glass or
plastic cup (Liquid
measuring cup)
With a headspace above,
graduated into 1, ¾, 2/3,
½, 1/3, and ¼ used for
measuring liquid
ingredients.
Individual Measuring
Cups or Dry Measuring
Cups
Usually made of stainless
or plastic (in 1, ¼, ½, ¾, 2
cups) used for measuring
dry ingredients.
Measuring Spoon A tablespoon, teaspoon,
one-half teaspoon and
one-fourth teaspoon are
used for measuring small
quantities of ingredients.
Weighing Scale Used for weighing small
amounts of ingredients.
Mixing Bowl Used for general mixing.
They should be large
enough to allow for easy
mixing and for rising in
case of yeast bread.
Wooden Spoon/ Mixing
Spoon
Used to cream together
butter and sugar and for
mixing batter or dough.
Rubber Scraper Used to remove sticky
ingredients from
measuring cups and down
the sided of the mixing
bowl. It is also used to
turn batter in baking
pans.
Flour Sifter Used to remove foreign
objects of the flour, also
used to incorporate air
into the flour and ensure
accurate measurement.
Rolling Pin Used to flatten dough for
bread, biscuits and
pastries. The handle of the
rolling pin should be
comfortable to grasp and
should turn freely with
BAKINGTOOLS ANDEQUIPMENT

17. plenty of room for fingers.
Paring Knife Used for removing the skin
of fruits and vegetables.
Kitchen Knife/ Chef’s
Knife
Used for chopping large
quantities of nuts, fruits,
or vegetables.
Straight Spatula/Palette
Knife
Used to removed muffins/
dough from pans. Spread
sandwich fillings, put icing
on cakes and turn
cookies.
Offset Spatula A broad- bladed
implement bent to keep
the hand off hot surfaces.
It is used for turning and
lifting eggs, pan cakes and
meats on griddles, grills,
sheet pans like and also
used to scrape and clean
griddles.
Kitchen Shear/Scissor Needed in cutting sticky or
juicy foods. The scissors
are dipped in hot water
occasionally to prevent the
blades from sticking
together. Also used for
cutting fancy coffee cakes
and rolls.
Bench Scraper/Dough
Cutter
Broad, rectangular stiff
piece of metal or plastic
used to cut pieces of
dough and to scrape
workbenches.
Grater/Shredder Needed to prepare such
ingredients as cheese,
fruit peels and fresh
coconuts
Biscuit or Cookie Cutter Used to form biscuits and
cookies into various
shapes.
Pastry Blender Used to cut shortening in
flour when baking bread,
biscuits and scones.

18. Pastry Wheel Used to cut strips of
dough. The use of this
utensil preventsdough
from being “dragged along”
the blade of a knife when
one is used.
Wire Whip/ Whisk A device with loops of
stainless steel wire
fastened to a handle.
Pastry Bag and Tips A funnel-like or cone
shape cloth or plastic bag
with an open end that can
be fitted with metal or
plastic tips of varying sizes
and designs used for
shaping ,piping or
decorating with materials
such as cake icing,
whipped cream duchesse
potatoes and soft dough.
Pastry Brush Used for greasing baking
pans and tops of pastry
products.
Fork Used to toss the flour
mixture in pastries.
Hand Mixer and Stand
Mixer
Used for beating eggs and
cream in a fast and
efficient manner.
Cake Rack/ Cooling Rack Used for cooling cakes and
other baked products
without “steaming” the
bottom crust.
Baking Sheet/ Cookie or
Flat Sheet
Used to bake cookies,
biscuit and breads on.
Sauce Pan Used in cooking meat and
vegetables as well as
fillings for pies, bread and
other baked products.

19. Zester A small fine toothed metal
grater often mounted on a
wooden or plastic handle
to remove the zest or
colored portions of citrus
peels in thin strips.
Double Boiler Used for scalding milk and
cooking the filling for
cakes so that these do not
get burned.
Tong Used for gripping and
lifting foods, of which they
are many forms adapted to
their specific use.
Bread Knife Used to cut bread and
other baked products.
Paper Cups Are papers or foil cups
that are used to line
muffin or cupcake pans. It
holds the batter for easy
release of baked cakes
from pans.
Mortar and Pestle Used for grinding spice
and seeds.
Oven Mitt/ Hot Pads Insulated fabric gloves
used to protect hands
when handling hot items.
Muffin Pan Give muffin their round
cupcake shape and
uniform size. It is also
used for baking coffee
cakes, clover leaf rolls and
puffs.
Cake Pans Used for baking cakes.
They come in different
sizes and shapes- round,
square, rectangular, loaf
shape, heart shape and
tube.
Tube-center Pan
Deeper than a round pan
and with hollow center, it
is removable which is used
to bake chiffon type cakes.

20. Jelly roll Pan A shallow rectangular pan
used for baking rolls.
Bundt Pan Round pan with scalloped
sides used for baking
elegant and special cakes.
Loaf Pan An oblong or rectangular
pan used to hold bread
dough in baking.
Custard Cups Made of porcelain or glass
used for baking individual
custard.
OVEN- Are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air.
Deck Oven
The items to be baked
either on sheet pans or
in the case of some
bread freestanding are
placed directly on the
bottom, or deck of oven.
This is also called
STACK OVEN because
several may be stacked
on top of one another.
Rack Oven It is a large oven into
which entire racks full of
sheet pans can be wheeled
for baking.
Mechanical Oven
The food is in motion
while it bakes. It’s a
most common types are
a revolving oven, in
which its mechanism is
like that of a Ferris
wheel. The mechanical
action eliminates the
problem of hot spots or
uneven baking because
the mechanism rotates
throughout the oven.

21. Dutch Oven A thick-walled (usually
cast iron) cooking pot with
a light –fittinglid. It have
been used as cooking
vesselsfor hundreds of
years. They are called
“casserole dishes” in
English speaking
countriesother than the
USA.
Convection Oven
Contains fans that
circulate the air and
distribute the heat rapidly
throughout the interior.
Strong forced air can
distort the shape of the
products made with batter
and soft dough.
PROPER STORAGE OF TOOLS AND EQUIPMENT
The proper care and storage of tools and equipment are not only the concern of the
management but of the workers who use the equipment.
Importance of proper storage of tools and equipment
1. It is an important factor for safety and health as well as good business.
2. Improves appearance of general-shop and construction areas.
3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at hand.
5. Teaches workers principles of (tool) accountability.
Pointers to follow in storing tools and equipment:
1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage dishes and
bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not
overcrowded.
Ovens- are the workhorses of the bakery and pastry shop and are essential for producing
the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
Things to consider about ovens:
1. Look for a size suitable for your kitchen. Measure available space. It should have at
least 10 centimeters allowance from all sides. The bigger the oven the bigger the
allowance.
2. Your kitchen should be well ventilated to remove excess hot air.
3. For big ovens, an exhausted fan is required.
4. Gas fired or electric ovens are both suitable for baking.

22. 5. Preheating takes 20 to 40, depending on the size of the oven. When desired
temperature is achieved, that is the time to put your cake, and must maintain that
temperature throughout the baking process.
6. For proper baking all ovens should have THERMOSTAT CONTROL. It is a device that
controls the temperature inside the oven. It automatically turns off when desired
temperature is achieved. And automatically turns on when it falls below desired the
temperature.
7. Even though there is a thermometer dial outside the oven, an extra OVEN
THERMOMETER will show the exact heat in degrees (Fahrenheit or
Centigrade/Celsius) inside the oven. Place or hang it inside the oven.
8. Look closely on the thermometer dial outside the oven if it is Fahrenheit or
Centigrade. Usually ovens with maximum temperature of 250 are in
Centigrade/Celsius. And an oven with maximum temperature of 500-600 is in
Fahrenheit. See chart for conversion.
°C = °F-32 X 5/9 °F = °C x 9/5 + 32
If using a fan-forced oven, your cooking time may be a little quicker, so start checking your
food a little earlier
9. Don’t totally rely on the temperature dial or knob when setting your desired
temperature, like 350 F, it is not always accurate. Sometimes it will be hotter than 350
F, so adjust it a little lower or vice versa. Then is when an oven thermometer will come
in handy.
10. When your cake burns easily on the base, try putting a cookie sheet underneath. This
usually happens in small ovens, when the heat is almost too close to your cake.
11. When your cake burns on the top surface, lower wire rack.
12. After baking, turn off the fire and let the oven door open to cool.
13. Clean as needed. Don’t forget to pull the plug when cleaning an electric oven, so as to
prevent shock.
14. When your oven needs repair, don’t just call any technician, he must be company
trained. So whatever the brand of your oven is, call the company repair service. Don’t forget
to ask for a warranty after repair.
15. Always check gas tank for leaks. LPG smells pungent.
16. Keep this in mind “Safety First”. And don’t forget to inform your helpers and assistants
working with you about the safety precautions.
17. It is a MUST to install 2 units of fire extinguishers in your kitchen. Just in case the
other one fails to extinguish you still have another one. Place it where anybody can see it
right away.
18. Turbo broilers are another type of oven; it is called a convection oven. You can also use
this to bake your cakes.
19. An oven toaster is quite small and has no thermostat control. It is not advisable to use
this for baking.

23. ABBREVIATIONS USED IN RECIPES
p. = pinch
sp. = speck
f.g. = few grains
t., tsp., TSP. = teaspoon
T., tbs., tbsp., TBSP = tablespoon
oz. = ounce
c = cup
pt. = pint
qt. = quart
gal. = Gallon
pk. = peck
bu. = bushel
lb., # = pound
doz., dz. = dozen
min. = minute
hr. = hour
C. = degrees Celsius
F. = degrees Fahrenheit
FOOD WEIGHTS AND MEASURES
Dash, speck, a few grains = less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
5 1/3 tablespoons = 1/3 cup
8 ounces = 1 cup (liquid)
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
2 gallons = 1 peck (dry)
4 pecks = 1 bushel
16 ounces = 1 pound
1 pound butter = 2 cups or 4 sticks
1/2 pound butter = 1 cup or 2 sticks
1/4 pound butter = 1/2 cup or 1 stick
¾ cups = ½ cup + ¼ cup
OVEN TEMPERATURES (°F)
Very low 225 to 275
Low 300 to 325
Medium 350 to 375
Hot 400 to 425
Very Hot 450 to 475
Broil 500

27. HOW TO LIGHT OR OPERATE AN
OVEN?
Procedure:
1. Hold a lighted match or igniter safely
near the burner tube of the oven.
2. At the same time push and turn the
oven knob in a counterclockwise
direction towards the desired oven
temperature setting.
REMINDER: Should the initial lighting
fail, turn to its “OFF” position
immediately and allow the accumulated
to be dispersed before re- ignition.
Always close the oven door gently and
with care. Letting the door to slam may
affect the rise of the cake being baked.
OVEN DO’S AND DONT’S
1. Do pre-heat the oven 15 to 20
minutes before baking.
2. Do put the oven rack at the
center of the oven for proper heat
distance.
3. Don’t let the pans touch the sides
of the oven or touch each other.
4. Don’t put the pans one on top of
the other when baking with 2
racks. Stagger them so heat will
circulate.
5. Don’t open the door until at least
half of the baking time has
passed. Do use an oven
thermometer to make sure you
are baking at the proper
temperature.
6. Do clean up any spill on the oven
floor so they won’t burn when
oven is used again.

29. CAKES AND CAKES SPECIALTIES
Types of Cake Formulas:
 It depends upon the differences due to batter appearance or character.
1. Butter Type Cake
Depend upon eggs, flour and milk for structure and contain reasonably high
percentages of fat. Much of the volume of the finished cake is achieved by the use of
baking powder.
 Most common mixing methods employed:
a. Creaming
 Shortening and sugar are creamed to varying degrees of lightness or fluffiness.
 Egg products are gradually added.
 Liquid is added alternately with flour to mix until smooth without toughening.
b. Blending
c. Single Stage method
 All ingredients are introduced into mixing bowl together.
 Mixing time is chief means controlling characteristics of mix.
 Advantages labor and time saved.
 If the volume is prime requisite, the creaming method should be used.
 If tenderness is the prime requisite, the blending method would be
better.
2. Foam type Cakes- “cake without shortening”
Foam type cakes are divided into 3 depending upon the egg material used:
a. Meringue or Angel Food Cake Types - Cakes using the egg white protein of
eggs
b. Sponge cake type - Uses either whole eggs or a combination of both
c. Chiffon type cakes - Are a combination of a batter and a foam and the
resulting cake has a modified foam type-grain texture.
Cakes have also been classified according to their ingredients:
a. Shortened Cake (with fat) - butter type cakes like Butter Cake and Pound Cake.
b. Un-shortened Cake (no fat) - foam type cakes like Angel cake and true Sponge Cake.
Methods of Mixing Cakes
1. Conventional Method - cream the butter, add sugar, eggs then alternately add flour
mixture and milk.
2. Muffin Method - mix all dry ingredients in one bowl and make a well in the center.
Mix all liquid ingredients in separate bowl and then pour them in the dry ingredient
bowl.
3. One Bowl Method - mix all ingredients then use cake emulsifier.
4. Sponge Method – the egg whites are beaten until stiff then it is folded into the batter.
Stages of Egg whites
 To check, turn your whisk or the mixer’s beaters upside down and observe the peaks
formed.
1. Soft Peak Stage – the peak is still soft and droops after a few second.

30. 2. Firm Stage – the peek has more body and keeps its shape more easily. The
peak will hold but the tip still bends.
3. Stiff stage – the mixture is thick and the peak holds up straight without
collapsing. Stop when you’ve reached this stage to prevent the eggs from breaking
apart. Overbeaten eggs will leave a dull and watery mixture with grainy clumps of
foam.
4. Dry Stage – the glossiness is lost. The foam is white but dull and the volume
lessens. When it is left to stand, liquid separates at the bottom. At this stage, the
egg whites have been overbeaten and should not be used anymore.
TIPS ON MAKING MERINGUE
1. Egg whites beat best at room temperature rather than when cold.
2. Make sure egg whites are free from any yolks or any oil/fat or else it won’t form
good foam.
3. Take carescontain fats and hinder in the beating of the egg whites.
4. Do not overbeat egg whites. Instead of increasing the volume, the air will be lost
and water will accumulate at the bottom.
5. When the baking meringue, bake it in a slow oven so it won’t brown before the egg
whites are sufficiently dried out.
 How can you test if the egg whites are already beaten enough?
- If the egg whites are already stiff or thick, when it stands on its own and when you
invert the mixing bowl, the egg whites doesn’t flow or drop.
Sponge Cake
Dry ingredients:
200 g. Cake flour
100 g. Sugar
1 tbsp. Baking powder
Liquid ingredients:
50 g. Corn oil
6 pcs Egg yolks
140 g. Water
5 g. Vanilla
Meringue:
6 pcs. Egg whites
5 g. Cream of tartar
100 g. sugar
Procedure:
1. Sift the flour.
2. Measure all the ingredients.
3. Combine together corn oil, egg yolk, water and vanilla.
4. In separate bowl, mix together flour, sugar and baking powder.
5. Combine mixture 1 and 2.
6. Whip the egg whites and cream of tartar gradually adds sugar.
7. Fold in batter mixture (1&2) in meringue.
8. Pour in greased baking pan.
9. Bake for 15-20 minutes.
Swiss Buttercream Icing
2 egg whites
150 g. white sugar
225 g. cold butter
100 g. lard
5 g. vanilla

31. Procedure:
1. Put the egg whites and sugar in clean, grease-free mixing bowl and stir together
until the sugar is blended into the egg whites.
2. Place the bowl over a saucepan of simmering water and stir frequently until the
sugar is dissolve and the mixtures reaches 140-150° F
3. Transfer the egg white mixture into the mixer and beat on high speed until the
meringue and the bowl are cool to touch.
4. Add the cube butter followed with the lard gradually mixing alter each addition
until they fully incorporated and scraping down the sides of the bowl as
necessary.
5. Blend in the vanilla. The butter cream is ready to use or maybe tightly covered
and stored in the refrigerator for up to 1 week.