1. DIFFERENT
PROCESSES
INVOLVED
IN
BAKING

2. Creaming
•Rubbing one or two ingredients with
a wooden spoon or an electric mixer
until light and fluffy.

3. Beating
•Combining ingredients until it
become smooth and light with the
use of a fork, wire whip, egg beater,
or electric food mixer.

4. Sifting
•Separating coarse particles in the
ingredients by passing through a
sifter

5. Stirring
•Rotating a wooden spoon
through a mixture until all the
ingredients are combined.

6. Cutting in
•Mixing fat to flour with the use of a
pastry blender or two knives in a
scissor- like manner

7. Kneading in
•Pressing, folding, and stretching the
dough to develop gluten for good
bread structure and to make the
dough smooth and elastic.

8. Whipping
•A kind of beating for eggs and cream
to fill them with air and make them
thick and fluffy.

9. Cut and Fold
•Combination of cutting vertically into
the mixture with a rubber scraper or
spoon and turning over and over by
gliding the spoon across the bottom
of the mixing bowl at each turn

10. Folding
•Adding beaten egg, white or whipped
cream to a mixture by repeatedly
overturning without stirring or
beating

11. Scalding
•Heating below boiling point in a
double boiler

12. Glacing
•Coating with syrup that is cooked to
the cracked stage

13. Caramelizing
•Melting sugar to golden brown syrup

14. Dredging
•Coating or sprinkling with flour, corn
meal or sugar

15. Mashing
•Softening by pressing or beating

16. Preheating
• Heating on the oven to the required temperature before baking