Master Diploma

BAKING

Objectives
At the end of the class, the students will be able to:
Explain the characteristics of baking ingredients and identify their contributions to in baking Identify the different baking utensils & equipments Familiarize terminologies used in baking

Baking Tools & Equipments Defined

Baguette Pan also known as the french bread
pan. It is a long metal pan formed into half cylenders, which are joined together, side by side.

Bain Marie is a french word for a hot water bath. It can be used int 2 ways. As a double boiler, with a bowl placed over a pot of simmering water, it can melt the chocolate/warm other delicate ingredients

Bakers Peel is used to transfer bread or pizza dough in or out of the oven when it will not be baked directly on a sheet pan.

Banneton a woven basket made of coiled reed or willow in various shapes and sizes that is sometimes lined with cloth.

Bench Scraper also known as the dough scraper, is a small tool consisting of a rectangular blade attached to a wooden plastic handle. It is used to cut and scale pieces of dough and to clean work surfaces.

Bowl Scraper is a small, flexible piece of plastic used to scraoe around the inside of a mixing bowl to loosen doughs or stiff batters for easier removal.

Coupler is a plastic cone-shaped tube that is used to allow various pastry tips to fit onto a pastry bag to facilitate the piping of frostings and batters.

Double Boiler a saucepan nestles halfway down into another saucepan.

Electric Mixer is an invaluable piece of equipment used by professional bakers to mix various batters and doughs of all types.

False Bottom Tart Pan is used on making a fluted pastry crust that can be filled with sweets or savory fillings.

Grater a rectangular strip or box of metal with sharp holes or varying sizes. Food are passed on and down the sharp holes to allow small slivers to fall through the other side.

Loaf Pan a rectangula pan used to bake breads and cakes.

Metal Cake Ring have round sides like cake pans but with no top or bottom. They come in different diameters and heights and are used to mold layers of cake with fillings that need to firm up and set before standing on their own.

Microplane Zester also known as a rasp, this is a long, narrow, rectangular strip of metal with raised, sharp cuts, sometimes attached to a handle, used for grating hard cheese, chocolate, citrus peels.

Muffin Tin or a muffin pan consists of round metal impressions in which muffin batter can be baked to form small cakes or muffins.

Offset Spatula also referred to as palette knife or cake spatula. It has a wide, dull blade with a slight bend just before the handle and is used to remove cookies and small pastries from a sheet pan.

Parchment Paper is specially treated paper used to line cakes and sheet pans to prevent foods from sticking.

Pastry Bag is a cone-shaped hollow bag made of various materials with a narrow opening at one end and a large opening at the other.

Pastry Brush a brush resembling a paint brush that comes in various sizes and is used to lightly cover foods with glazes, butter, water, or egg washes.

Pastry Tip is a hollow metal cone with varying cuts that is fitted onto a pastry bag such that when frostings or batters are piped out, various designs and shapes are formes.

Popover pan is baking pan similar to a muffin pan but with deeper, narrower impressions to bake popovers (puffy, eggy, custard like muffins).

Ramekin is a small baking dish usually made of ceramic or heat-resistant glass used to bake individual souffles, custards and cakes.

Sheet Pans are rectangular metal baking pans. They come in two sizes: full and half. Full sheet pans measures 18 by 26 incehs (45 by 66 cm) and has size that are 1inch(2.5cm) heigh. That half sheet pans measures 13 by 18 inches (32.5 by 46 cm)

Seive or Strainer is a small tool used to separate out finer particles from coarser ones. A metal bowl with screen-like openings.

Sifter is similar to a seive with one difference. A sifter is used for dry ingredients only.

Silicone Baking Mats as excellent non-stick surfaces, have revolutionied baking. They are reusable, flexible, plastic rectangular sheets coated with silicone that are able to withstand extreme temperatures.

Silicone Baking Pan is made form flexible silicone that can withstand a wide range of temperatures and has a permanent nonstick surface much like a silicone baking mats.

Springform Pan - is a round pan with a removable bottom. It resembles a cake pan but has higher size for baking cheesecakes and other cakes.

Squirt Bottle Plastic bottles with a narrow opening that are used to pipe sauces on to plates for decorations.

Tube Pan a deep, round cakepan with a hollow tube on its center is used to bake angel food cake, sponge and pound cakes.

Zester a tool used to cut long narrow strips from citrus fruites consisting of five angled, round metal holes attached to a handle.

Baking Terminologies
Angel Food Cake - Unique because of its light texture, angel food cake is a supreme example of the tremendous leavening power of egg whites. The batter is made with just egg whites, sugar and flour and is baked in a tube pan.

Baba - Babas are small cakes made from a yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with a sugar syrup usually flavored with rum.

Baking Blind - This term refers to baking an unfilled tart shell to produce a partially or fully baked crust. It is done by lining the dough with parchment paper or foil and filling it with pie weights or dried beans to hold the shape during baking.

Bavarian Cream - This molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.

Boiled Icing - This icing, which is similar to Italian meringue, is used as a filling and frosting for a number of old-fashioned American layer cakes such as devil's food cake.

Butter Cakes - These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at the end. Most American layer cakes are butter cake-based.

Caramel - When sugar is dissolved in water and brought to a boil, it forms a solution called a syrup. Simple syrup is made with equal quantities of sugar and water. As the syrup boils, the sugar becomes more concentrated and the syrup more dense. Sugarcooked to between 320 and 350 degrees becomes caramel

Buttercream - is basically a flavored mixture of butter, sugar and eggs that is used to fill and frost cakes. Whole eggs, yolks or whites may be heated with sugar over simmering water and whipped cold before adding the butter and flavoring, or a sugar syrup cooked to the firm-ball stage can be poured over the eggs, then whipped until cold before the butter and flavoring are added.

Charlotte - This molded dessert is composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden crusted dessert made by baking a thick apple compote in a mold lined with buttered bread.

Cookies - can be prepared in myriad shapes and textures and are usually categorized by the way they are formed. Drop cookies are dropped from a spoon. Rolled cookies are made from a chilled dough that is rolled out and cut into shapes. Bar cookies are baked in sheets and then cut into squares or bars.

Cream Puff Paste - Somewhere between a batter and a dough, cream puff paste is made by beating flour and then eggs into boiling water and butter. Once shaped and baked, it is crisp on the outside, almost hollow inside and forms a convenient container for whipped cream, pastry cream or ice cream

Custard Sauce -Often served as an accompaniment to sweet souffls, fruit desserts and cakes, custard sauce is also the foundation for Bavarian cream and for frozen desserts such as rich ice cream.

Dacquoise - This classic French cake is composed of baked nut meringues layered with buttercream.

Dock - This term refers to piercing pastry doughs before baking. The holes allow the steam to escape, preventing the dough from bubbling and becoming distorted.

Foam Cakes In these cakes, air is beaten into whole eggs and sugar before the other ingredients (starches) are gently folded in. Genoise is an example of a foam cake, and some other sponge cakes fall in this category as well.

Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache an be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections.

A gteau (pronounced ga-toe) is a French cake, often specifically a sponge cake that may be made from almond flour instead of wheat flour. In general terms, any cake in France may be considered a gteau, but some French cakes are more gteaux than cakes you might see in other parts of the world

Genoise is the classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in the flour and sometimes melted butter too.

Glazes are used to give desserts a smooth and/or shiny finish. Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing).

High-Altitude Baking- Altitude does not begin to affect baking until above 2,500 feet. Higher than that, the altitude will dry out ingredients, make doughs and batters rise faster, and make liquids boil faster.

Ladyfingers are small sponge cakes, about 3 1/2 inches long, used primarily in making charlottes. They can be formed with a pastry bag with a plain tip, in a ladyfinger pan or with two spoons.

Lemon Curd This cooked mixture of lemon juice (and sometimes grated zest), sugar, butter and egg yolks makes a rich, tart spreading cream that can be used as a filling. Many variations exist using other citrus fruits.

Meringue, a beaten foam of egg whites and sugar, can be used as a pie topping, to lighten other mixtures and, after being baked to a crisp layer or shell, as the foundation of various cakes and desserts

Pastry cream is a cooked mixture made with egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla. Butter is often beaten in at the end to give it a silkier consistency.

Pie dough or flaky pastry is the standard American dough for pies. It can be made with butter, vegetable shortening or lard, but most often a combination of butter and shortening is used. Whatever fat is used, it is rubbed or cut into the flour and then moistened with water to form the dough.

Phyllo dough is a tissue-thin pastry dough cut into sheets that is used in Middle Eastern desserts, such as baklava, and is similar to strudel dough.

Pound Cake This is the ultimate butter cake. It gets its name (and texture) from the traditional proportions of its ingredients -- one pound each of butter, sugar, eggs and flour -although over the years cooks have tinkered with the original formula and baking powder is sometimes added to the batter.

Praline Paste (Pralin) This smooth paste is made by adding equal proportions of skinned hazelnuts (or hazelnuts and almonds) to hot caramel, letting it harden and then pulverizing until creamy.

Puff Pastry - is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 C (68 F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out

Royal Icing-This icing is a mixture of confectioners' sugar and egg whites, and it dries hard. It is the traditional icing for English Wedding Cake and is often used to make filigree designs.

Torte - is the Eastern European name for a cake. It is rich, usually multilayered, cake that is filled with buttercreams, mousses, jams or fruits.

Sponge cakes are leavened by beating air into whole eggs and sugar or by beating the sugar with the yolks and whites separately. The cakes tend to be fairly lean, even when they contain butter, and are often split into layers, moistened with a flavored sugar syrup and filled.

Strudel Dough A traditional Viennese strudel dough contains more fat (oil) than phyllo dough and is stretched to a large tissue-thin sheet before being rolled around a filling to make one strudel.

Tarts are shallow and straight sided (as opposed to sloped-sided American pies) and usually have only a bottom crust, but this is by no means the rule.