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BAKINGMaster Diploma
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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
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Baking Tools & Equipments Defined
Baguette Pan also known as the french breadpan. It is a long metal pan formed into half cylenders,
which are joined together, side by side.
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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 ofsimmering water, it can melt the
chocolate/warm other delicate ingredients
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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.
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Banneton a woven basket made of coiled
reed or willow in various shapes and sizes that
is sometimes lined with cloth.
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Bench Scraper also known as the dough
scraper, is a small tool consisting of a
rectangular blade attached to a woodenplastic handle. It is used to cut and scale
pieces of dough and to clean work surfaces.
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Bowl Scraper is a small, flexible piece of
plastic used to scraoe around the inside of a
mixing bowl to loosen doughs or stiff battersfor easier removal.
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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 frostingsand batters.
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Double Boiler a saucepan nestles halfway
down into another saucepan.
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Electric Mixer is an invaluable piece of
equipment used by professional bakers to mix
various batters and doughs of all types.
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False Bottom Tart Pan is used on making a
fluted pastry crust that can be filled with
sweets or savory fillings.
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Grater a rectangular strip or box of metal
with sharp holes or varying sizes. Food are
passed on and down the sharp holes to allowsmall slivers to fall through the other side.
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Loaf Pan a rectangula pan used to bake
breads and cakes.
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Metal Cake Ring have round sides like cake
pans but with no top or bottom. They come in
different diameters and heights and are usedto mold layers of cake with fillings that need
to firm up and set before standing on their
own.
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Microplane Zester also known as a rasp, this
is a long, narrow, rectangular strip of metal
with raised, sharp cuts, sometimes attachedto a handle, used for grating hard cheese,
chocolate, citrus peels.
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Muffin Tin or a muffin pan consists of round
metal impressions in which muffin batter can
be baked to form small cakes or muffins.
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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 andis used to remove cookies and small pastries
from a sheet pan.
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Parchment Paper is specially treated paper
used to line cakes and sheet pans to prevent
foods from sticking.
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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.
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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.
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Pastry Tip is a hollow metal cone with
varying cuts that is fitted onto a pastry bag
such that when frostings or batters are pipedout, various designs and shapes are formes.
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Popover pan is baking pan similar to a
muffin pan but with deeper, narrower
impressions to bake popovers (puffy, eggy,custard like muffins).
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Ramekin is a small baking dish usually made
of ceramic or heat-resistant glass used to bake
individual souffles, custards and cakes.
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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)
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Seive or Strainer is a small tool used to
separate out finer particles from coarser ones.
A metal bowl with screen-like openings.
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Sifter is similar to a seive with one
difference. A sifter is used for dry ingredientsonly.
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Silicone Baking Mats as excellent non-stick
surfaces, have revolutionied baking. They are
reusable, flexible, plastic rectangular sheetscoated with silicone that are able to withstand
extreme temperatures.
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Silicone Baking Pan is made form flexible
silicone that can withstand a wide range of
temperatures and has a permanent nonsticksurface much like a silicone baking mats.
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Springform Pan - is a round pan with a
removable bottom. It resembles a cake pan
but has higher size for baking cheesecakesand other cakes.
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Squirt Bottle Plastic bottles with a narrow
opening that are used to pipe sauces on to
plates for decorations.
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Tube Pan a deep, round cakepan with a
hollow tube on its center is used to bake angel
food cake, sponge and pound cakes.
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Zester a tool used to cut long narrow strips
from citrus fruites consisting of five angled,
round metal holes attached to a handle.
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Baking TerminologiesAngel Food Cake - Unique because of its lighttexture, angel food cake is a supreme example
of the tremendous leavening power of egg
whites. The batter is made with just eggwhites, sugar and flour and is baked in a tube
pan.
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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.
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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.
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Boiled Icing - This icing, which is similar to
Italian meringue, is used as a filling and
frosting for a number of old-fashionedAmerican layer cakes such as devil's food cake.
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Butter Cakes - These cakes are made by first
creaming butter with sugar to incorporate air.
Whole eggs or egg yolks are added and flour isstirred in alternately with the liquid (often
milk) at the end. Most American layer cakes
are butter cake-based.
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Caramel - When sugar is dissolved in water
and brought to a boil, it forms a solution
called a syrup. Simple syrup is made withequal 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
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Buttercream - is basically a flavored mixture of
butter, sugar and eggs that is used to fill and
frost cakes. Whole eggs, yolks or whites maybe 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.
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Charlotte - This molded dessert is composed
of a filling surrounded by ladyfingers or bread.
Apple charlotte is a golden crusted dessertmade by baking a thick apple compote in a
mold lined with buttered bread.
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Cookies - can be prepared in myriad shapes
and textures and are usually categorized by
the way they are formed. Drop cookies aredropped from a spoon. Rolled cookies are
made from a chilled dough that is rolled out
and cut into shapes. Bar cookies are baked insheets and then cut into squares or bars.
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Cream Puff Paste - Somewhere between a
batter and a dough, cream puff paste is made
by beating flour and then eggs into boilingwater 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
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Custard Sauce -Often served as an
accompaniment to sweet souffls, fruit
desserts and cakes, custard sauce is also thefoundation for Bavarian cream and for frozen
desserts such as rich ice cream.
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Dacquoise - This classic French cake is
composed of baked nut meringues layered
with buttercream.
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Dock - This term refers to piercing pastry
doughs before baking. The holes allow the
steam to escape, preventing the dough frombubbling and becoming distorted.
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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.
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Ganache is a rich chocolate mixture made by
combining chopped semisweet chocolate and
boiling cream and stirring until smooth. Theproportions 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.
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A gteau (pronounced ga-toe) is a French
cake, often specifically a sponge cake that may
be made from almond flour instead of wheatflour. 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
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Genoise is the classic, fine-crumbed French
sponge cake made by beating warm whole
eggs with sugar until the mixture more thantriples in volume, then folding in the flour and
sometimes melted butter too.
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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).
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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.
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Ladyfingers are small sponge cakes, about 3
1/2 inches long, used primarily in making
charlottes. They can be formed with a pastrybag with a plain tip, in a ladyfinger pan or with
two spoons.
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Lemon Curd This cooked mixture of lemon
juice (and sometimes grated zest), sugar,
butter and egg yolks makes a rich, tartspreading cream that can be used as a filling.
Many variations exist using other citrus fruits.
b f f h d
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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 acrisp layer or shell, as the foundation of
various cakes and desserts
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Pie dough or flaky pastry is the standard
American dough for pies. It can be made with
butter, vegetable shortening or lard, but mostoften a combination of butter and shortening
is used. Whatever fat is used, it is rubbed or
cut into the flour and then moistened withwater to form the dough.
Ph ll d h i i hi d h
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Phyllo dough is a tissue-thin pastry dough cut
into sheets that is used in Middle Eastern
desserts, such as baklava, and is similar tostrudel dough.
P d C k Thi i th lti t b tt k It
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Pound Cake This is the ultimate butter cake. It
gets its name (and texture) from the
traditional proportions of its ingredients -- onepound 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.
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Praline Paste (Pralin) This smooth paste is
made by adding equal proportions of skinned
hazelnuts (or hazelnuts and almonds) to hotcaramel, letting it harden and then pulverizing
until creamy.
P ff P t i li ht fl k
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Puff Pastry - is a light, flaky,
leavened pastry containing several layers of
fat which is in solid state at 20 C (68 F). Inraw form, puff pastry is a dough which is
spread with solid fat and repeatedly folded
and rolled out
R l I i Thi i i i i t f
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Royal Icing-This icing is a mixture of
confectioners' sugar and egg whites, and it
dries hard. It is the traditional icing for EnglishWedding Cake and is often used to make
filigree designs.
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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 lea ened b beating air into
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Sponge cakes are leavened by beating air into
whole eggs and sugar or by beating the sugar
with the yolks and whites separately. Thecakes 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
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Strudel Dough A traditional Viennese strudel
dough contains more fat (oil) than phyllo
dough and is stretched to a large tissue-thinsheet before being rolled around a filling to
make one strudel.
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