basic handwork in commercial

7/30/2019 basic handwork in commercial

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INTRODUCTION TO BASIC HANDWORK

AND METHODSIN COMMERCIAL BAKING

Prepared By: Irene Gina D. Cruz


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Measuring Equivalent

Volume Equivalents for Liquids

60 drops = 1 tsp

1 Tbsp = 3 tsp = 0.5 fl oz1/8 cup = 2 Tbsp = 1 fl oz

1/4 cup = 4 Tbsp = 2 fl oz

1/3 cup = 5 Tbsp + 1 tsp = 2.65 fl oz3/8 cup = 6 Tbsp = 3 fl oz




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2/3 cup = 10 Tbsp + 2 tsp = 5.3 fl oz

3/4 cup = 12 Tbsp = 6 fl oz7/8 cup = 14 Tbsp = 7 fl oz

1 cup = 16 Tbsp = 8 fl oz

1/2 pint = 1 cup = 8 fl oz1 pint = 2 cups = 16 fl oz

1 quart = 2 pt = 32 fl oz

1 gallon = 4 qt = 128 fl oz


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Equivalent Weights

16 oz = 1 lb = 1.000 lb

12 oz = 3/4 lb = 0.750 lb

8 oz = 1/2 lb = 0.500 lb4 oz = 1/4 lb = 0.250 lb

1 oz = 1/16 lb = 0.063 lb


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Metric Equivalents by Weight

Customary Unit Metric Unit

Ounces (oz) Grams (g)

1 oz = 28.35 g

4 oz = 113.4 g

8 oz = 226.8 g

16 oz = 453.6 g


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Pounds (lb) Grams (g)

1 lb = 453.6 g

2 lb = 907.2 g

Pounds (lb) Kilograms (kg)

2.2 lb = 1 kg (1000 g)


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Metric Equivalents by Volume

Customary Unit (fl oz) Metric Unit

1 cup (8 fl oz) = 236.59 mL1 quart (32 fl oz) = 946.36 mL

1.5 quarts (48 fl oz) = 1.42 L

33.818 fl oz = 1.0 L


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TABLE OF ABBREVIATION

A.P.F. - all purpose flourb.p. - baking powder

B.P. - boiling point

C - Centigradec. - cup

d. - dash

doz. - dozendp. - drop

F - Fahrenheit

f.g. - few grain


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gal. - gallon

gi. - gill

gn. - graingm./g. - gram

c.c. - cubic centimeter

hr. - hourin. - inch

kg. - kilogram

L. - liter

mg. - miligram


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min. - minutes

oz. - ounce

pk. - packpkg. - package

pt. - pint

l.b. - poundqt. - quart

sq. - square

T - tablespoon

t. - teaspoon


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BASIC UTENSILS

Graduated measuring cups. These are

usually made of glass or plastic and are

used for measuring liquids.


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Individual measuring cups. These are

usually made of aluminum, stainless steelor plastic and are used for measuring

accurately the fractional part of a cup

(1/4, 1/3, 1/2, 2/3 cup).


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Measuring Spoons. These come in sets

of 1/8, 1/4, 1/3, 1/2 and 1 teaspoon and 1

tablespoon; and are used for measuringsmall amounts of ingredients.


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Mixing bowls. These are available in

sets of three or more pieces and are

usually made of glass, plastic, stainlessor aluminum. They are used for holding

and mixing ingredients.


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Sifter. This is usually made of wire mesh

or fine plastic screen that sieves dry

ingredients. Flour is usually sifted first

before measuring to incorporate air into

it.


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Wooden mixing spoons. Choose spoons

that are most convenient for you to use.

These come in different sizes to suit your

method of mixing.


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Scraper. A rubber or plastic scraper is

used to remove sticky ingredients from

cup and sides of bowls, and push batter

into baking pans.


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Rolling pin. This is a piece of cylindricalwood with or without handles and is used

for rolling or flattening dough for breads

or rolls.


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Spoon, fork and knife. These utensils

are very useful for many purposes during

the baking process.


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Baking pans. These are used to contain

the batter or dough while baking. These

may be made of metal or glass. If pansare made of glass, reduce oven

temperature by 20oC. Proper size and

shape of pans should be used as thisaffect the quality of the baked product.


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2. CONVENIENCE UTENSILSCutting tools. These include a) different

sizes of knives, b) spatulas, c) kitchen

scissors, d) pastry blenders, e) cookiecutters and f) pastry wheels. These are

little bakery gadgets that made baking

easier and more fun for us.


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2. CONVENIENCE UTENSILS

i i


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Pastry cloth and rolling pin cover. A

coarse linen towel can serve as a pastry

cloth. The dough is placed on the clothfor easier rolling. The rolling pin may

also be covered with a linen cloth to

prevent sticking of the dough whilebeing rolled. This also helps in avoiding

the use of too much flour on the dough

which toughens it.


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Cooling racks. These are important for

cooling baked products to prevent

wetting or steaming of the bottom

crust.


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Pastry brush. This is used for applying

melted shortening, egg or milk wash to

dough and is also used for greasing

baking pans.


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Mixers. These may be electric mixers or

rotary egg beaters. This will shorten the

preparation time for baking products,especially icings. Mixers have several

attachments such as paddles, whips and

hooks, each of which have specific usesdepending on the kind of bakery products

being prepared.


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Weighing scale. This is very useful in

baking, when large amounts of

ingredients are to be measured.


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Cake tester. This is a long slender, piece

of metal or wood used to test if the cake

being baked is already done.


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Timer. This comes very handy because itreminds you to check on the mixing or

baking time.


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3. SPECIALIZED UTENSILSOven thermometer. An oven

thermometer is an instrument that gives

the temperature inside an oven. Specific

temperature is indicated in a given

recipe.


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3. SPECIALIZED UTENSILS

Wire whip. This is cluster of stiff wiresused to whip egg whites and cream.


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Cake decorator set. This consists of the

tube and the different tips, and is used for

decorating cakes with icing.


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Baking pans. Some baked products need

to be baked especially designed pans for

attractive effect. The different kinds of

pans include:

Tube center pan- this is deeper than a

round pan with a hollow center.


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Ring mold- this is lower than the tube

pan but may have a pattern of design on

the sides and bottom.


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Tart molds and cutters- molds come in

round, square, oblong or diamond shapes,

with corresponding cutter.


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Round cake pan- used for making layer

cakes (8 or 9 inches across ).


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Square cake pan- used for making a

square layer cake (8 or 9 across, 1 1/2

deep).


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Oblong pan- 9x13 and 2 to 2 deep

will accommodate the amount of cake

batter usually baked in 2 layers.


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Loaf pan- used for baking loaf bread or

loaf cake-nut bread, pound cake, or fruit

cake.


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Muffin pans- with large, medium or

small cups for baking cupcakes, muffins,

tarts or pastry cups. (2 across)


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Cookie sheet or baking sheet- Has only

one side to allow even browning when

baking biscuits or cookies. 1 or 2

smaller than oven, so the heat can

circulate and permit even baking.


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Jelly roll pan- Used for baking jelly rollor a very thin sheet cake.


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Pie pan- made of glass, enamel or dark

metal gives the best result for golden

brown pastry. (8 to 9 across and 1

deep)


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Double boiler. These are two pieces of

sauce pans that are positioned one on top

of the other with the bottom pan filledhalfway with water and the second pan,

which contains the ingredients to be

cooked, placed over the bottom pan. Thisis used in cooking ingredients that require

indirect heat, like cream filling, or when

heating milk.


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Griddle. This is a flat pan usually used

for cooking pan cakes and other productsthat need dry heat.


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Waffle maker. This is used in baking

waffles to give them that unique shape,crisp crust, and tender moist inside.


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4. IMPORTANT EQUIPMENTIN BAKING

The most important equipment in baking

is the oven. It is an enclosed structure

heated by electricity, gas, charcoal, wood

shavings (kusot) or rice bran.

PRINCIPLES INVOLVED IN


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PRINCIPLES INVOLVED IN

BAKING

BAKING TERMS


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Alternately add- to add a little of thedry ingredients into the batter first

then a little of the liquid ingredients

before beating until smooth. Start andend with the dry ingredients.


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Baine marie- baking using a hotwater bath. A pan filled with batter is

placed on a tray half filled with water,

and then baked.


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Baked blind- to bake a crust withoutfilling. The crust is weighed down

with dry beans to prevent ballooning

and to keep its shape.


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Batter- a mixture of dry and liquidingredients with a pouring

consistency.


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Caramelize- to melt sugar with orwithout water until it becomes golden

brown in color and develops a

characteristic flavor.


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Cream- to mix fat and sugar until

smooth at the same time

incorporating air into the mixture.


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Cut in- to distribute fat in flour particlesuntil pea-sized crumbs are obtained. They

may be done using a pastry blender, thetines of a fork or 2 knives.


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Dredge- to coat the surface with a dryingredient like flour.

Drizzle-to sprinkle a surface with aliquid like syrup.


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Dust- to sprinkle a surface with flour or

sugar.

Egg wash- a combination of 1 egg yolkand 2 tablespoons milk used for brushing

pastry and bread dough to have a shiny,

golden baked surface.


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Fold in- to mix delicately textured

ingredients. Using a spatula, cut down

through the mixture; go across the bottom

of the bowl and up over close to the

surface while turning the bowl frequently.

Glaze- a glossy coating.


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Greased- to brush a surface with butter,

margarine shortening or oil to prevent

sticking.

Grease and flour- to brush a surface with

fat or oil before dusting it with flour.


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Grease and line- to brush a pan with fat

or oil before it is lined with wax paper orgreaseproof paper. This is done for easy

removal of baked cake.

Let rise- to allow the yeast dough to

ferment and double its volume.


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Pipe out- to squeeze a mixture from apastry bag.

Pre-bake- to bake a crust without thefilling or to half-bake.

Pre-heat- to light the oven about 10minutes in advance to allow the oven

temperature to reach a desired degree ofheat before the cake is baked.


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Prick- means to make holes on anunbaked pastry using a fork to prevent

ballooning.

Punch down- to deflate risen dough

using the fist to break down large airspaces.

Roll- to shape dough or cake into desiredshape.


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Reroll- to roll again after the filling has

been spread.

Roll out- to flatten dough to a desired

thickness.

Tint- to add color.


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Until done- meaning cakes are done

when a toothpick is inserted at the center

of the cake and it comes out clean; orwhen the cake top was touched with a

finger with a slight indention and it

springs back. Then the cake is done.

Scald- to heat ingredient like milkwithout boiling.


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Sour Milk- milk to which vinegar, lemon

or kalamansi juice has been added. Forevery cup of milk add 1 tablespoon ofvinegar, lemon or kalamansi juice.

Thread-like- stage where sugar syrup is

dropped from a spoon and it spins like athread.


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Sifting. Pass dry ingredients through a

sieve with your hand to facilitate sifting.

Separating eggs. Crack the eggs withhandle of the spoon or the side of the

bowl. Pass the egg yolk from one half of

the shell to the other, allowing the eggwhite to drop into the bowl. Place the

egg yolk in a separate container.


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Folding. This involves delicately mixing

two ingredients, as beaten egg whites and

flour, using a wooden spoon or mixer, or

by hand.


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Kneading. Work and press the dough

with the palms and heels of the hands.

This involves the gluten and makes the

dough smooth and elastic.

Whipping. Introduce air into eggs or

cream to make them thick and fluffy byusing a wire whip or mixer.


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Cutting and folding. Combine ingredients by

using two motion: cutting vertically through

the mixture and turning over by sliding the

wooden spoon or rubber scraper across the

bottom of the bowl with each turn, e.g.

combining cake batter with whipped egg

whites.

Blending or combining. Mix roughly two or

more ingredients, e.g. blending eggs with

creamed butter and sugar.


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Dissolving. This means combining a dry

and a liquid ingredient, such as in

dissolving cup of sugar and cup of

water.


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Greasing pans. With a pastry brush,

apply a layer of shortening or oil at the

inner sides and bottom of the pan.

Sprinkling pans with flour. Put about 1

tbsp. flour into the greased pan. Lift the

tin and swirl the flour around until theinside of the pan is well-coated. Tip off

excess flour.

Li i l f d t l L


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Lining loaf and rectangular pans. Lay a

piece of grease proof paper large enough

to cover the base and the sides of the pan.Brush the bottom and sides of the pan

with shortening and then press the paper

on the sides and the bottom, neatlyoverlapping the flaps.

Li i i l Pl th


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Lining circular pans. Place the pan on a

piece of grease-proof paper. Press the pan

firmly on the paper with one hand anddraw its outline with your free hand.

Remove the pan and cut the paper just

inside the outline to produce a shape thatis slightly smaller than the pan. Press the

shape.


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basic handwork in commercial