Wheat Arrives in the Philippines

Unlike rice, wheat is not indigenous to this country. Its cultivation was introduced by the Spanish
missionaries in the early 17 th century intended only for making Eucharistic wafers. Earlier account
indicated that wheat was planted in the provinces of Batangas, Laguna, Cavite and the Cagayan Valley.

Wheat has been consumed in the Philippines since the days of the Spanish Galleon Trade with
Mexico.

History of Baking

In some places of the world the grains grown by man was what we now call wheat. At first,
people ate the raw grains, later they learned to cook these. At a much later time, they learned to grind
the seeds between stones to make flour. Then more than 4,000 years ago, the Swiss Lake Dwellers
learned how to mix flour and water into dough. They poured the mixture on heated stones to bake it.
The product produced was flat, hard unleavened bread. This means of baking bread spread to
Babylonians, Egyptians and Assyrians.

At about 3,000 B.C., the leavened bread was accidentally discovered or made by a royal baker in
the Nile valley in Egypt.

The First Bakers

As early as 200 B.C. the Greeks established public bakeries. These were manned by former
slaves, who, when given their freedom, followed the same job they performed when they were still
slaves.

Baking in the USA

When the English colonists migrated to America they brought with them the art of baking. In
1604 baking was a flourishing industry. They had competition, however, from the wives of the colonist
whose baked products were just as good as those made by the commercial bakers.

In the last half of the 19th century some improvements were made regarding baking specifically
on the oven construction and in the baked products produced. The baker of this era made breads, cake,
pies, biscuits, cookies and crackers.

Wheat Comes to the Philippines

Wheat is not grown in the Philippines. Records have shown however, that when the Spaniards
were with us sometime in the early 17 th century, they introduced the planting of wheat in some
provinces, particularly in Batangas, Laguna, Cagayan Valley and Cavite, mainly for the purpose of using
this in making of bread for the Holy Communion.
 When the Americans came, we started buying flour from the United States. By 1958, The
Republic Flour Mills was in operation, and from Canada to supply the needs of the flour mills now
operating in the Philippines.

Until modern technology can come up with a way of producing wheat in the Philippines, we will
always depend on importation of wheat to meet the growing demands for baked products that only
wheat flour can fill.

Baking Ingredients

Wheat Flour – the flour which is best for baked goods is wheat flour. So far, Philippines researchers have
not yet come out with a good substitute for wheat flour for baked products. This, despite the fact that
we have different kinds of flour like rice flour, potato flour, cassava flour and many others that are of
different indigenous materials.

Classifications of Wheat Flour

a. Bread Flour – this flour has the greatest amount of protein and thus has a high gluten strength.
Strength in flour is the ability of the flour to produce a large loaf brought about by the presence
of protein of sufficient quantity and quality to retain the gas and to produce sugar for uniform
gas production.
b. All Purpose Flour – as the name suggests, it is flour that can used for all purpose in home
cooking. It is of medium gluten strength and is made from combination of bread flour and cake
flour sources.
c. Cake Flour – cake flour has the weakest gluten strength. It is sometimes called weak flour or soft
flour. It is best used for cakes, cookies, pastries, crackers and the other specialty products such
as noodles.

Nutritive Value of Wheat Flour

Wheat flour contains the proteins glutenin and gliadin. When mixed with water of other liquids,
glutenin gives the dough strength to hold leavening gases and determines the structure of the baked
products, while gliadin gives elastic or stretching properties of gluten. The mixture of wheat proteins
which forms the tough, rubbery, elastic substance when flour is mixed with water or other liquids is
gluten.

Liquid use in Baking

Water, fruit juices or milk are liquid used in baking. The functions of each in baking are the
following:

a. Water –
1. Transforms the protein of flour into gluten.
2. Controls dough consistency.
3. Dissolves salts and attributes non-flour ingredients.
 4. Wets and swells starch to render it digestible.
b. Milk – is often the liquid used in cakes, cookies and sweet rolls. It is not used in hard type
breads.

The functions of milk in dough products include the following:

1. Milk acts as strengthening agent to flour proteins because its casein content.
2. Milk dough are more tolerant to over mixing.
3. With milk as liquid used in the dough, fermentation takes longer and the dough acidity
is reduced. There is better aroma because the sour smell is reduced.
4. The contents of milk contribute to the golden brown crust color of baked products.
5. Milk improves the grain of bread and its texture.
6. Milk improves flavor and eating quality of bread. Its greatest advantage is its
contribution to improve nutrition.

Sugar Used in Baking

Sugar is defined as sweet, soluble, crystalline organic compound belonging to the carbohydrate
group of foods. The three commonly types used sugar are:

1. Granulated Sugar – the crystals of this sugar lend themselves to practically all uses. This is also
called refined sugar.
2. Confectionery Sugar – this is sometimes called powdered sugar and contains about 3 percent
cornstarch to retard lumping or crystallization.
3. Brown Sugar – this contains some caramel mineral matter and moisture. It contains some
amount of molasses.

Sugar has several effects on baked products:

1. Sugar increases the development of dough.

2. Sugar gives a rich color of the crust. As percentage of sugar is increased, the crust becomes
darker, the bread is baked in a shorter time.
3. Sugar improves flavor, aroma and nutrition.
4. Sugar is not a softening agent but by developing crust color quickly, it shortens baking time and
retains more moisture in bread.

Baking Ingredients

Flour

Flour is the basic ingredients in the preparation of the bakery products, it is a finely ground meal
or powdery product obtained in milling cereals, root crops, starchy vegetables and others.

Properties and Characteristics of Flour

a. Whitish Color – flour color is important, because it affects the brilliancy of the finished bread.
 b. Strength – this is the ability of the flour to produce a large loaf brought about by the presence of
protein of sufficient quality to retain the gas and deistic activity to produce sugar for uniform gas
productions.
c. Tolerance – the ability of the flour to withstand any processing abuse brought about by mixing,
fermentation make –up and all other processes and still produce satisfactory result.
d. High Absorption – the ability of the flour to carry maximum amount of moisture in the dough
and still produce a good quality of loaf bread.
e. Uniformity – uniform quality of every flour shipment is a baker’s dream.

Eggs in Baking

Eggs are the most costly ingredients in baked products, especially of cakes and sweet dough.

Uses of Eggs in Baking

1. As leavening agent
2. Gives color to the baked products.
3. Egg yolk contains fats that gives richness to the baked products.
4. Flavor.
5. Nutritive Value.

Shortening

Kinds of Shortening

1. Fats and oils

2. Butter
3. Lard
4. Margarine
5. Edible tallow

Egg white contains proteins called mucin, which has a gel characteristic oval bumin.

Egg yolk – lecithin

Common Utensils in Baking

Service pan – rectangular pans made of stainless steel designed to hold food in service counters to keep
them warm.

Sheet pan – a rectangular shallow pan to bake cakes, rolls

Pastry blender – a handled wire tool

Gem pan – a variation of the muffin pan with smaller indentations

Liquid measuring cup – measuring cup made of clear glass or plastic that comes in 1 piece
Muffin pan – a sheet-like pan holding 6-12 deep pans to make muffins and cup cakes.

Ramekin – a small individual circular, usually white, porcelain, glass, ear then ware, oven-proof dish
from 4-15 inches in diameter

Bread pan – an oblong or rectangular pan

Butter board – a wooden board with ridges

Butter curdles – a hand tool

Butter melter – a small heavy pot to melt butter

Cake pan – a metal or glass (oven-proof) pan

Cake rack – a metal framework for cooling cakes, cookies and pastries

Brush – a small implement

Spatula – a board, flexible plastic or rubber scrapper

Cookies

They are really cakes, flat, sweet and small. They can be made into variety of shape and flavors
and serve in just as many different ways.

Some cookies are thin, some are thick, light and dark. Some are deak with fruits or nuts and
decoration. For this reason they go well in on any occasion, for snacks after school, dessert or as party
fare. They go a long way and can be prepared to leisure and store for the busy days.

How to Store Cookies

To store cookies, baked or unbaked wrap them in a plastic bag and wrapping sheets and freeze.
Cool baked cookies or different flavors as flavorings transfer during storage. Frozen cookies keep for as
long as six months and thaw very quickly when needed.

Types of Cookies

1. Drop Cookies – are irregular and unevenly shaped

2. Rolled Cookies – are made in dough which are rolled out and cut with special cutters to form
shapes that fix special occasions such as Christmas, Valentines and Eastern.
3. Dressed or Bagged Cookies – are the richest and festive type. They are made with more butter
and are pressed out of partly tubs on a cookie sheet to form rosettes, ring and ribbons and many
varieties of well-shaped cookies in the bake shop.
4. Cookie Bars – cakes which have been cut into bars.
5. Refrigerated Cookies – are frozen and cut into desired shape before cooking.
 6. Pinwheel Cookies – two portion of dough contracting color are rolled out of the same size, one
rolling is laid on top of the other, then the double layer of dough is rolled general is about 1
centimeter thick.
7. Meringue Cookies – made from mixture of sugar and white egg, requiring no flour beat stiff,
wioth nuts, fruits and cereal, flakes golden in their cropped from a spoon into baking sheet and
baked.
8. Holiday Cookies – made from any various type of dough that is shaped or cut into some
traditional then decorated.

Characteristics of Cookies

a. Thin
b. Light
c. Thick
d. Dark

Measuring Food Materials

The use of standard measuring equipment and standard measuring techniques will help to
ensure successful products. To achieve consistent results each time a particular recipe is used, identical
measuring procedures must be followed.

Measuring Techniques

How to Measure

Liquids - Use a liquid measuring cup and place it on level surface.

Dry Ingredients or Powdered Materials – Gently spoon the ingredients into the cup, piling high or filling
cup to over flowing; then level off with a metal spatula or straight-edged knife.

Sugar - Sift granulated or refined sugar if lumpy. Spoon into the measuring cup and level off.

Solid Shortening – With a rubber spatula pack into cup, run spatula through shortening to release air;
pack again and level off.

Butter or Margarine – When using a bar or stick or butter, cut the desired amount.

Shredded Cheese – Lightly place the shreds in a dry measuring cup until even with its rim.

Spices – to measure less than ¼ teaspoon, use your finger or divide ¼ teaspoon in half.

Measuring ingredients and Oven Temperature

1. Weight Measurements – the usual scale used for weighing is dietetic scale of the spring balance
type.
2. Volume Measurement – cups are use in measuring the volume of ingredients.
 3. Other means – convenient means of measuring portion is by noting down weight or volume of
manufactured foods as indicated on the label standard packages that is in cans, cartons, bags
and the like.

The following should be remembered in measuring ingredients accurately:

 Sift sugar and flour before measuring.

 Break up lumps of brown sugar with a spoon.
 In measuring shortening, fill a cup, pressing firmly until it is full. Then level with the edge of a
knife.
 In measuring oven or solid fats, use the displacement method.
 Other ingredients such as cocoa, salt, baking powder and cream of tartar and measured in the
same way as flour and sugar that is by freeing them of lumps and using level measures.
 In measuring liquid ingredients, pour them directly into the cup held at eye in a flat surface.

Measurement - the process or result of measuring anything. The amount, capacity or extent determined
by measuring. A system of measuring units.

Equivalent – equal in value, force, meaning as the like. Equal in area or volume. Having the same
valence or the same combining weight.

Table Equivalent

60 drops – 1 tsp.

3 tsp. – 1 tbsp.

16 tbsp. – 1 cup

2 tbsp. – 1 oz.

8 tbsp. – ½ cup

16 tbsp. – 1 cup

10 tbsp. – ¾ cup

2 pt. – 1 qt.

16 ounce – 1 pound

4 cups – 1 qt

2.2 lbs. – 1 kg.

1 tbsp. – 3 tbsp.

1 quarts – 1 gallon
8 ounces – I cup

¾ cup + 2 tbsp. – 4/8 cups

1 pound – 2 cups

4 tbsp. – ¼ cups

2 cups – 1 pt.

5 1/3 tbsp. – 1/3 cups

1 lb. butter – 2 cups

¾ brown sugar – 1 lb.

4 ½ cup cake flour – 1 lb.

Common Units of Weight

1 lb - 453.59 gr.

1 oz. – 28.35 gr.

1 kg. – 2.21 lbs.

1 gr. – 0.35 oz.

I m orange – ¼ - ½ cup

1 lb. sugar – 2 1/8 cup

1 lb. granulated sugar – 3 ½ cup

1 lb. dried nuts – 2 cups

Mixing Techniques

Flour mixture for baked products requires different mixing methods for the best products.

1. Sifting – this process separates coarse particles in the ingredients like flour and sugar by passing
these through a sieve. In this process air is incorporated.
2. Creaming – this is the technique of rubbing ingredients against a bowl with the help of wooden
spoon or an electric mixer.
3. Kneading – this process involves pressing, stretching, folding of dough to develop gluten.
4. Stirring – this is often done with a wooden spoon rotating it through a mixture as long as
necessary until the ingredients are combined.
5. Beating – this process incorporates air into the mixture by mechanical agitation.
 6. Whipping – eggs and cream are usually whipped to fill them with air and make them thick and
fluffy.
7. Cut and fold – this is a combination of cutting vertically into the mixture with a rubber scraper or
spoon and turning over, and by gliding the spoon across the butter of the mixing bowl at each
turn.
8. Folding – this is working with 2 ingredients very gently to retain air in the mix. Folding is most
efficiently done by hand although many people use an electric mixer or the rubber scraper.
9. Cutting in – this process is the mixing of solid fat to flour with the use of a pastry blender or two
knives in a scissor-like manner.

Safety Rules and Precautions in Baking

1. Read the recipe thoroughly.

2. Assemble the ingredients.
3. Let butter stand at room temperature to soften slightly.
4. Separate eggs straight from the refrigerator and let stand until at room temperature.
5. Sift your flow and other dry ingredients, baking powder, salt, together in a clean sheet of paper.
6. Do all preliminary peeling, chopping before mixing the batter or dough.
7. Prepare pans or cookie sheet by greasing and dusting with flour when necessary.
8. Use standard measuring spoons and measuring cups, not your everyday tablespoons and cups.
9. When the recipe calls for sugar, it means granulated sugar.
10. When two kinds of sugar is needed the recipe will tell the kind needed granulated, brown or
confectioner.
11. When you need to refrigerate cookie or pie dough longer sticky and can be rolled out cut and
form without additional flow.
12. For rolled cookies or pie crust roll dough between sheets of waxed paper clear plastic.
13. Know your oven. Use a portable oven thermometer by 25 ⁰F. If necessary, have your oven
calibrated.
14. Measure ingredients accurately.
15. Use the right utensils for the right job.
16. Always preheat oven before baking.
17. Remove all jewelries before cooking.
18. Do not open the door of the oven while baking.
19. Ingredients must always be fresh.
20. Break up lumps of brown sugar with a spoon. Fill up a cup packing the sugar down firmly until it
is full then level with spatula.
21. Check if you have all the necessary ingredients. Then gather them together.
22. When filling the pans make sure you don’t over fill. Fill about 2/3 to give an allowance for rising.
23. Test for doneness. For butter cakes pick the cemer of the cakes with toothpick. If it comes clean
then it is done.
24. Cool the bakes products for 10 minutes before moving them into baking pans.
 Pie

A dish baked with biscuit or pastry crust various filling.

Classification of Pies

1. One crust pie – the crust may be either on the top or underneath the filling and crust and the
filling may be together.
2. Two crust pie – the filling is usually fruit and dessert pie place between the crust and is looked.

How to make pie crust basic recipes

Ingredients Single Crust Double Pie Crust

APF 1 cup 2 cups

Lard 1/3 cups 2/3 cups

Water (cold) 2-3 tbsp 4-5 tbsp

Salt ½ tbsp 1 tsp

Butter cookies

Ingredients:

1 cup butter

1/3 cup sugar

1 ½ cup all purpose flour

1 tsp vanilla

3 eggs

Procedure:

Pre heat oven to 375⁰F prepare a baking sheets.

In a bowl cream butter until smooth and fluffy gradually add in sugar and beat until light in flour
and vanilla mix until smooth.

Transfer a piping bag with a star tip then pipe out into strips, circles or other figs.
Pies and Pastry

Pastries – are among the most popular snack and dessert items.

Characteristics in Pie Crust

a. The use of hydrogenated fat such as lard.

b. Mixing the ingredients as quickly as possible.
c. As little liquid as possible should be used.
d. All ingredients used must be at room temperature.

Making the Single Crust

1. Sift measured flour with salt into a mixing bowl.

2. Sprinkle the measured cold water over the flour mixture.
3. Place dough on a lightly floured rolling board.
4. Roll the dough from the center to the edges, rolling in all directions to maintain a round form.
5. Roll the dough over the rolling pin, then unroll oven the pie plate.
6. Pick with tines fork.

Pies and Pastries

Pastries are among most popular snacks and dessert times they are also among the easiest to
make.

The key to the production of pleasing pastries is the pie crust. Crust should be flaky and tender.
These characteristics in pie crust can be achieve by the following;

a. The use of hydrogenated fat such as lard. Hydrogenated fat are pliable and are readily coated by
flour when cut into it.
b. Mixing the ingredients as quickly as possible, too much handling of the dough develops the
gluten in hard flour. This should be prevented. However, some gluten development is also
needed, for a flaky crust, so the ingredients should be mixed enough to make the fat globules
coat the flour particles to form lumps. When rolled but the fat-coated flour lumps are spread
out into layers, to give a flaky product.
c. A little as possible should be used.
d. All ingredients used must be at room temperature.
Making Pie Crust

Pie crusts are either single or double. Single crusts are often used in egg pies or custard pies
where these are often topped with peaks of meringue as garnishing. Other types of pies used the double
crust one crust lining the pie pan and the other crust used as cover for the pie filling.

Making Single Crust

The following are the steps to follow in making the single crust for pies:

1. Sift measured flour with salt into mixing bowl. Measure lard at room temperature and cut into
flour. A pastry blender or two knives should be used in cutting in lard into flour.
2. Sprinkle the measured cold water over the flour mixture. With the rubber scraper, press the
dough together. If the dough will not hold together, additional water maybe sprinkled.
3. Place dough on a lightly floured rolling board. Shape the dough into a ball with the hands.
4. Roll the dough from the center to the edges rolling in a direction to maintain a round form. The
rolled dough should be one inch wider than the pie plate.
5. Roll the dough over the rolling pin, then unroll over the pie plate.
6. Pick with lines of fork. Bake in preheated oven at 450 ⁰F for 12-15 minutes.

Pies

Pastry is a tender dough mixture, made from flour, water, salt and fat. A good pastry should be
light, flaky, crispy and tender. The leavening agent in pastry is stream and the amount of leavening
depends upon the amounts of fat and water used and the method of combining fat with the other
ingredients.

A pastry or soft wheat flour with low gluten makes more tender pastry than bread or hard-
wheat flour. For puff paste, bread flour may be used. To prevent undue formation of gluten, it is usually
suggested that the water be added to the mixture of flour and fat without any unnecessary stirring.

Any ordinary household fat may be used. Solid fats are better than oil because they do not
combine with flour and decreased the amount of water that is to be added. Butter gives a good flavor
and is recommended for puffy pastry. Lard has greater shortening power than butter or any
hydrogenated fats because of its wider plastic range.

Characteristics of good pastry

These are two characteristics of a good pastry namely tenderness and flakiness.
Flakiness – may be described as the condition where tin layers of baked dough separate form each
other.

Tenderness -is achieved by the decreasing hydration and development of gluten. Hydration can be
decreased by coating the flour particles thoroughly with fat as well as by ingredients at room
temperature.

Method of mixing

1. Conventional method – cream the butter, and add sugar gradually and the eggs. One at a time
beating well after each addition and then add liquid ingredients alternately with flour.
2. Quick methods – cream the fat sugar and egg together. Sift the dry ingredients and add the
cream mixture.
3. Muffin method – sift the dry ingredients together. Combine the liquid ingredients milk, beaten
egg, flavoring and method fats. Add the liquid to dry ingredients by making a well in the center
of the bowl, add pour all the ingredients on a well. The two parts are stirred t gather vigorously
until blended.

Baking time for the different kinds of cookies

1. Dropped cookies
2. Bar cookies
3. Rolled cookies

Egg pie

Crust:

2 cups gold metal all purpose flour

1 tsp salt

½ tsp sugar

½ cup butter or margarine

3 tbsp cold water

Custard filling

1 big can condensed milk

1 big can evaporated milk

8 – 10 pc. Egg yolks

1 tbsp vanilla or dayap ring

½ - 3-4 cup sugar

Procedure:
1. Prepare all the ingredients needed.

2. Cook the custard filling until thick.

3. Follow the steps in making single crust pie.

4. Spread the filling in the crust.

5. Bake until well done.

Quick breads

Quick breads are those leavened by baking powder, soda, or sow milk. Unlike yeast breads they
can be cooked just as soon as they are mixed, hence, the name quick breads, yeast breads require some
time to allow yeast to grow.

Quick breads are either batter or dough; batter and dough are mixtures of flour and liquid of
varying proportions, with or without other ingredients to give flavor, tenderness and texture.

1. Pour batter – thin enough to be poured.

2. Drop batter – thicker but will drop from a spoon.

Dough is a mixture such consistency that it can be kneaded or handled. It may be soft that is,
soft and easy to knead, or hard, that is difficult to knead.

Food value of quick breads

The food value of quick breads depends on the food value of different ingredients used. They
are essentially rich in starch and protein due to the flour content. If whole wheat or graham flour is used
then they are not only fuel food but something more milk, eggs, sugar and shortening will decidedly
increase their nutritive value as food.

Materials used for quick breads are liquid, dry ingredients, fat, eggs and leavening agents.

Definition of terms

Almond paste – a mixture of finely ground almonds and sugar.

Angle food cake - a type of cake made of meringue and flour.

Baba – a type of yeast bread or cake that is soaked in syrup.

Bagel – a ring-shaped lean yeast bread or coffee cake.

Bagged – a cookie make up method on which the dough is shaped and deposited with a pastry bag.

Bar – a cookie make up method in which the dough is shaped into flattened cylinder, baked and sliced
crosswise into individual cookies.

Batter – a semi liquid mixture made of flour or other starch used for the production of cakes and bread
also used for coating products to be fried.

Bavarian cream – a light, cold dessert made of gelatin, whipped cream and custard sauce or fruit.

Boiled Icing – Italian meringue used as a cake icing.

Bombe – a type of frozen dessert made in a dome-shape.

Bread flour – a strong flour such as patent flour used for breads.

Brioche – rich yeast and dough containing large amount of eggs and butter, a product made from this
dough.

Brown sugar – regular granulated sucrose containing various impurities that give distinctive flavor.

Butter cream – an icing made of butter and or shortening blended with confectioners sugar or sugar
syrup, other ingredients may also be added.

Cake flour – a fine, white flour made from soft wheat.

Caramelization – the browning of sugar caused by heat.

Charlotte – a cold dessert made from Bavarian cream or other cream in a special mould, usually lined
with lady fingers or other sponge products, a hot dessert made of cooled. Fruits and baked in a special
mould lined with strips of bread.

Chemical – a leavener such as baking soda, baking powder, or baking leavener ammonia, which releases
gases produced by chemical reactions.

Cocoa – the dry powder that remains after cocoa solids and cocoa butter.

Common – egg whites and sugar whipped to foam also called meringue.

Compote – cooked fruits, served in its cooking liquid, usually sugar syrup.

Crepes – a very thin French Pancake, often served rolled with filling.
Croinsaints – a flaky, buttery yeast roll shaped like a crescent and made from rolled in dough.

Crystallize – to form crystals as in the case of dissolved sugar.

Apple pie

Ingredients:

4 cups green apple, cored and sliced (8 apples)

¾ cup sugar

2 tsps margarine

2 tsps salt

½ cup cinnamon

2 tsps. Cake flour

1 tbsp calamansi juice

1 ripe pie crust

1 ½ cup milk

Procedure:
prepare pie crust and chill. Mix apples with calamansi juice.

Cream margarine, sugar and rest of ingredients.

Mix well with apples.

Spread on pie plate.

We edges with water.

Fit upper crust.

Tuck upper crust to under crust flute edges.

Perforate the top crust.

Brush with milk or egg yolk. Bake in pre heated.

Oven 425⁰F. for 40 to 45 minutes.

Custard – a liquid that is thickened or set by coaligution of egg protein.

Dark chocolate – sweetened chocolate consist of chocolate liquor and sugar.

Dredge – to sprinkle thoroughly with sugar or another dry powder.

Drop batter – a batter that is too thick to pour but will drop from a spoon in lumps.

Fondant – a type of icing made of boiled sugar syrup that is originated so that it would crystallize into a
mass of extremely small white crystals.

Ganache – a rich cream made of chocolate and heavy cream.

Gateau – French word for cake.

Gelatin – a water soluble protein extracted for animal tissue and is used as jelling agent.

Genoise – a sponge cake made by whipping whipping whole eggs with sugar and folding in flour and
sometimes melted butter.

Glace – glazed, coated with icing; frozen.

Glaze – a shiny coating such as syrup, applied to a food shiny or glassy by coating it with a glaze or by
browning it under a broiled or in a hot oven.

Gluten – an elastic substance formed from proteins present in wheat flour which gives structure and
strength to baked goods.

Gum paste – a type of sugar paste or pastillage made from vegetable gum.

Ice cream – a churn-frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

Leavening – the production or incorporation of gases in a baked product to increase volume and to
produce shape and texture.

Marzipan – a paste of confection, icing or filling made of meringue and gelatin.

Meringues – a thick, white-foam made of whipped egg whites and sugar.

Moulded – a cookie made up method in which the dough is shaped into cylinders, cut into equal
portions and shaped as desired.

Mousse – a softer creamy dessert made light adding whipped cream, egg whites or both.

Muffin method – a mixing method in which the mixed dry ingredients are combined with the mixed
liquid ingredients.

Parfait – a type of sundal served in a tall, thin glass, a still frozen dessert made of egg yolks syrup and
heavy cream.
Pastry cream – a thick custard source containing eggs and starch.

Peel – a flat wooden shovel used to place and remove hearth breads in an oven.

Petit flour – a delicate cake or pastry small enough to be eaten in one or two bites.

Pour bites – a batter that is liquid enough to pour.

Puff pastry – a very light, flanky pastry made from rolled in dough and leavened by steam.

Retarded proofer – an automated timer controlled combination of retarded/freezer and proofer used
for holding and proofing yeast product.

Sabayon – a foamy dessert or sauce mad of egg yolks whipped with wine or liquor.

Savarin – a type of yeast bread or cake soaked in syrup.

Sheet – a cookie made up method in which the dough is baked in sheet and cut into portion.

Sherbet/sorbet – a frozen dessert made of water, sugar, fruit and juice and sometimes milk or cream.

Souffie – a baked dish containing whipped egg whites, which make to dish rise during baking, a still
frozen dessert made in a soufflé dish so that it would resemble a baked soufflé.

Sponge – a batter of dough of yeast, flour and water that is allowed to ferment and is then mixed with
more flour and other ingredients to make a bread dough.

Sponge cake – a type of cake made by whipping egg and sugar to a foam, then folding in flour.

Tort – a flat, baked item consisting of a pastry and a sweet or savory topping of filling, similar to a pie
but usually thinner.

Tulipe – a thin, crisp cookie molded into a cut shape.

Turntable – a pedestral with a flat rotating top use for holding cakes while they are being decorated.

Zabanglione – an italion dessert or sauce made of whipped egg yolk and marsala wine.

Zest – the colored outer portion of the peel of a citrus fruit.

The liquid – is usually water, milk, buttermilk, sour milk or clabber. Whole milk, shim milk, or property
dried or evaporated milk maybe used. Sour milk may be substitute for sweet milk, cup for cup, except in
popovers, which requires sweet milk, since steam and hot soda is the leavening agent.

The amount of liquid needed should depend upon the kind of flour used, since soft wheat flour
will not take as much as hard-wheat flour.
 The dry ingredients are flour, salt and baking powder if it used.

Excess flour makes a mixture dry and dough. Good flour is free from odor, living organisms, and
any unnatural flour color.

One fourth to one half teaspoon salt is generally used for every cup of flour used.

Fat is added to improve texture and flavor.

Lard and similar fats and oils contain no water, but elomargarine and butter have some.

Eggs give flavor, richness, and light texture.

Air, stream, and carbon dioxide are the leavens that lighten quick breads.

Air is incorporated in the mixture by beating the eggs or directly into batter.

Steam expands wherever it is produced. When produced in batter it leavens the mixture as in
popovers.

Carbon dioxide (CO2) – is produced by the action of any acid on soda.

Breads

Breads are baked products leavened to increase their volume with a chemical leavener like
provides or baking soda.

Proportion of ingredients

1. Sugar should not exceed 2/3 of the measurements of flour. In most cases, it is safer to use ½ of
the measurement of the flour.
2. There should be at least and eggs if the fat is as much as ½ cup, 3 eggs for ¾ cup of fat and 4
eggs for 1 cup of fat.
3. The liquid should be approximately 1/3 the measurement of soft wheat when less than 2 eggs
and ½ cup of fat used the liquid must be increased.

Mixing the Ingredients

There are several methods that can be use to mix the ingredients, less than 2 eggs and ½ cup of
fat are used, the liquid must be increased.

The following are the steps of the bakers method:

 1. Sift dry ingredients to mixing bowl.
2. Add the fat, milk and flavoring.
3. Beat rigorously for 2 minutes by hand or 150 strokes per minute by electric mixer.
4. Add the unbeaten eggs and beat for another 2 minutes.

Characteristics of a Good Butter Cake

A good butter cake has an even grain and fine texture, velvety crumb, a good volume a
symmetrical lightly browned exterior and excellent keeping quality.

Banana Bread:

Ingredients
½ cup butter
1 cup sugar
3 eggs
1 cup mashed bananas
1 tsp. lemon juice
2 cups sifted flour
3 tsp. salt
1 cup nut meats, chopped

Method:

Cream butter and sugar together. Beat eggs until light and add. Then, add lemon juice to the
mashed bananas and blend with creamed mixture. Sift flour, salt and baking powder and quickly mix
into the creamed mixture. Add nuts. Bake in greased bread tin for about 1 ½ hours or till done, at 350
degrees 1 lb. loaf.

Five Characteristics of Bread

1. Even well rounded top.

2. Light for its volume
3. Small and soft
4. Spring back to its original shape when pressed
5. Pleasing yeasty aroma
Tips for Breads

Grease only the bottoms of pans, following the proper oven temperature, remove baked bread
from the pan and cool on wire racks.

Two Characteristics of Breads

1. Quick Bread
2. Yeast Bread

Quick Breads

Is so named because it is made in a shorter time than is required for making yeast bread and is
generally served hot.

Macapuno Tarts

Crust:
½ cup butter soften
½ cup sugar
1 egg
2 cups all purpose flour

Filling:
1 can condense milk
1 tablespoon all purpose flour
1 egg yolk
1/3 cup drained sweetened macapuno
2 tablespoons butter

Preheat oven to 350 ⁰F

Prepare Crust:

Cream butter and sugar until light, add the egg and flour and continue mixing until well blended.
Form into a log then divide the dough into 12 pieces. Put 1 ball of dough into every muffin cup. Press to
fit the side and bottom set aside.

Prepare Filling

In a sauce pan put all the ingredients and cook over low heat until thick and slightly dry. Cool
slightly divide mixture over crust bake tarts until light brown in color. Remove from pan and cook
completely.
Principles and Method of Preparing Quick Bread

1. Sift ingredients together.

2. Cut the solid fat into the flour mixture.
3. Add the liquid into the flour mixture and stir until the mass adhere together.

Baking Quick Breads

-Popovers, cream puffs and éclairs

Popovers - is made from the thinnest batter and have a crisp with hallow center. Much liquid is used in
this mixture so that the gluten particles float in the liquid.

Cream Puffs – have the same amount of liquid as flour as popovers but they contain more eggs and fat
which make them popovers.

Éclairs – is a cream puff variation. The difference between the two is in the shape, an éclair is elongated
while a cream puff is round.

Griddle cake or Hot cakes

The term griddle cake, pan cakes and hot cake cover at range of products made from butter of
varying proportions. They are partly leavened by steam and by baking or sour milk soda.

Funding and Facilities

Funding or Capitalization is basic to any enterprise to ensure its smooth and continuous
operation. The location and size of the shop, kind and volume of products, facilities, human resources
and marketing are all considered to determined the extend of funding.

Funding is one major problem that besets small-sealed entrepreneurs today. The following are
some options to choose from in case of limited funding.

1. Acquire lease on a shop instead of building one. Often times to save on rent, the entrepreneur’s
home.
2. Acquire lease on facilities or purchase second-hand facilities.
3. The size of the business should be proportional to the amount of capital. Start small and save
profit for later expansion.
4. Avoid of loans from a private bank or the government but be sure to meet to the requirements
in terms of collaterals and capacity to pay.
5. Invite a partner who can take care of financing while you provide the expertise or skill.
6. Encourage family members to share and participate in a family business.
Caramel Tarts

Crust:
2 cup all purpose flour
½ cup margarine
1/3 cup cold water
1 teaspoon sugar
1 egg

Filling:
2 condensed milk
4 egg yolks, well-beaten
Ground nuts
½ cup dissolved flour

Procedure:
Cook the filling until thick. Place it, mixture in tart molder. Bake for 25 minutes.

Estimating Cost of Production

Cost of production refers to two types of costs. The Raw Food Cost (RFC) and the cost of
operation or operating cost (OC)

Raw Food Cost – includes all expenses incurred in the purchase of ingredients for baking within given
period, while cost of operation includes salaries or wages of personnel, electricity, water and other
services charges; funds for facilities, taxes and insurance, and rental expenses incurred during the scale
and delivery of products and for freight advertising, supplies, depreciation of facilities and shop and bad
debts. Bad debts refer to losses from uncollected accounts granted as credit with a given period. Such
losses are provided for, because even if great care is taken in granting credits to customers, some
accounts will provide uncollectible.

Record Keeping

All incoming and outgoing business transactions such as purchase, sales, cash, receivables,
collectibles and other should be recorded in a book called journal to enable the entrepreneur to keep
track of all transactions and their accounting for use in determining the income statement of business.

Yeast Raised Bread

Kinds of Dough – dough are two kinds: lean dough and rich dough.

Lean dough – are made up of just the basic ingredients for bread.
Rich dough – contain added ingredients such as more sugar, butter, nuts, fruits, eggs and condiments.

Methods of Mixing Dough

There are three ways to mix bread: straight dough method, sponge dough method and the “no
knead” method.

The Straight Dough Method uses all the ingredients together at one time to make dough. This is
kneaded and set aside to rise.

The Sponge Dough method involves mixing part of the liquid, flour and all of the yeast to make a
soft mixture. This is set aside to rise until bubbly.

The Non-Knead dough method is faster because kneads are made from a batter instead of a
dough; kneading and shaping are eliminated.

Knowing the Ingredients

1. Different flours coming from different places do not need the same amounts of liquid.
2. Bread flour to need extra longer period in mixing, less yeast and more fermentation than the
cake flour.
3. Conditioning refers to the mechanical development of gluten during mixing and fermentation.
4. Yeast is used to leaven bread because of its remarkable ability to convent sugar into alcohol and
cartoon in a process knows as fermentation.
5. Salt gives the desirable flavor of breads. It also controls fermentation.
6. The liquid generally used in baking yeast leavened bread is water.
7. Sugar is added to the dough purposely to provide food for the yeast. This way yeast grows fast
and leavens the dough faster too.

Cakes

Are the most delightful and most presentable products that are much sought after in most
parties and other social gathering. These are very much part of a birthday, party, a wedding
reception and other special celebrations where a variety of food served.

Cakes are of three general types they are

a. Batter type cakes. This type of cake contains a high percentage of fat and depends upon eggs,
flour and milk for structure. Baking powder is responsible for the volume of the finished
products.

The following methods used for the type of cake are the following;
 1. Creaming – fats and sugar are creamer until fluffy. Eggs are gradually added while creaming
continues.
2. Blending – flour and shortening are blended together in a mixing bowl until the flour is
coated with fat. Dry ingredients and portions of liquid are added and mixed. Remaining
liquid is added and mixed.
3. Single Stage Method – all ingredients are introduced into the mixing bowl together. Mixing
time determines the characteristics of the mixture. Much labor and time are saved with
single stages method.
4. Foam type cakes – depend upon the incorporated air into the beaten egg whites for the bulk
of the structural of the finished volume and with some exception, can be regarded as being
cakes without shortening “Foam types cakes are of two kinds; depending in which part of
eggs is used.
5. Meringue or Angel Food cake – cakes using the egg white protein of eggs. The egg whites
are beaten to soft peaks with part of the sugar in the recipe. Cream of tartar is used to
stabilize the foam.
6. Storage type cakes – cakes using either whole eggs or yolks or a of both.
7. Chiffin types cakes – these cakes are a combination of the batter and foam types of cakes.
The resulting cake has a modified foam type grains and texture.
The egg yolk oil, sugar, liquid (water or fruit juice) and flavoring are placed on a
bowl together and blended well. The egg whites are beaten with cream of tartar until it
develops peals.

Sugar is then gradually added and further beaten egg whites are folded into the
batter. The volume of the cakes into depends on the amount of air incorporated into the
egg white during the beating.

Cakes

The early Egyptians made cakes using white flour in leavened dough sweetened and honey and
flavored spices. The Ancient Romans saved leavened wedding cake flour which the bridge and groom
shared one sliced. They also prepared cake prepared cake to offer to the gods, cakes are popular during
birthdays, weddings, Christmas and other special occasions. They are also served for snacks or desserts.

Basic Ingredients

The basic ingredients of cake flour, shortening, eggs, sugar leavens, salt and flavoring.

Flour – is the deapest in making cakes. Cake flour is generally used since it used since it produced the
tenderness cakes.
Shortening – there are many types of shortening used for its rich in food value flavor and color and has
creamy quality fat as well as sugar weakens the structure of the cell wall of the cakes. Covering a
decrease in its volume. It makes the cakes tender and increases its keeping quality.

Egg

Sugar

Leavens

Salt and Flavoring

Essential and Good Cake Making are the following:

1. A proper balanced formula

2. Correct temperature
3. Accurate weights of measurements of ingredients
4. Controlled mixing ingredients
5. Proper relationship of batter to pan
6. Attention to correct oven temperature and baking time.

Baking the cake

A cake baking to permit the cake mixture to double its height to cook the starch and coagulate
the protein of the flour so that are cake will remain height and to brown the cake.

Classification of Cakes

Cakes are classified into three types those without fat (sponge cakes or unshortened cakes) and
chiffon cakes which combine the characteristic of both butter and sponge cakes.

 Sponge cakes include true sponge cakes, modified cakes and angle food cakes.
 Butter cakes include layer cakes loaf cakes, fruit cakes, cup cakes and ginger
breads.

Sponge cake

Sponge cake commonly divided into two classes the white sponge cake contains only the egg
whites. The yellow or true sponge contains both white and egg yolks.

Sponge cakes – are made without added fat because sponge cakes lack fat, their tenderness depends
upon the extend of whipping of the egg. Whites or white and yolks the icing procedure, the correct
proportions and proper baking.
 The sponge cakes are made without the additional of soda or baking powder. Although steam
supplies some leavening air furnishes the greater portions of a bubbles, evenly distributed is therefore
major, mixing problem.

Basic ingredients: the basic ingredients for sponge cakes are flour, egg and acid cake flour procedure a
tender, light colored cake with large volume.

Eggs – are really the foundation of sponge cakes.

Cream of tartar – is added to angel food cake primarily to prevent shrinkage during and immediately
following baking proportion of sponge cakes, the flour sugar and eggs must be equal measure, that is 1
cup each of flour, sugar and eggs.

Mixing the ingredients:

There are many method of combining the ingredients of sponge cakes, each of which gives
excellent result when properly used.

When syrup is used, sugar and egg whites are combined as in preparation of boiled icing. The
hot syrup is poured over the stiffly beaten beaten egg whites. The egg yolk is well beaten and folded into
the syrup egg white mixture. Lastly the sifted flour is folded into the egg mixture.

Baking Sponge Cakes

Cake is often baked in a tube pan. It should be of such size about ¾ full when the batter is
poured into it. The pan is not oiled, as it is desired to have the cake stick to the pan until cold so that it
will not have to support its own weight.

Characteristics of a Good Sponge Cake

A good product is symmetrical in shape, evenly and slightly rounded, and delicately browned. It
is tender but not sticky. Its texture is silky, tender, moist and resilient.

Butter Cake

Butter cakes are those that contain fats. They are also called shortened cakes.

There are several variations of the butter cake.

1. Gold cake – made of egg yolk only.

2. White cake – made of egg whites only.
3. Spice cake – made by adding ½ tsp. of cinnamon
4. Fruit Cake – usually spice and contains dried chopped fruits or nuts
5. Chocolate cake – made with chocolate and butter

Basic Ingredients: The basic ingredients of butter cakes are flour, liquid, eggs, fats, salt, leavens and
flavorings.
Soft wheat flour or cake flour is for butter cakes. The liquid used usually is sweet milk, although sour
milk or fruit juice may be used. Granulated sugar may also be used, although it tends to make the cake
heavy. Eggs are needed to make the cell walls firms so that the weight of the sugar will not cause the
cake to fall. Fat with good creaming quality such as butter, margarine and hydrogenated fats give the
cakes good texture and volume. It also adds redness and makes the cake tender. Baking powder is the
leavening used.

Essential of Good Cake Making

 A properly balance formula.

 Correct temperature.
 Accurate weights or measurements of ingredients.
 Controlled mixing of ingredients.
 Proper relationship of butter to pan.
 Attention to correct oven temperature and baking time.

Points to Remember in the Preparation of Cakes

1. All ingredients should be at room temperature.
2. The fat should be soft but not needed.
3. To produce a greater volume, eggs should be beaten at room temperature rather than at
refrigerator temperature.
4. The oven must be set at the proper temperature before the cake ingredients are mixed.
5. The bottom of the pan must be greased or lined with waxed paper.
6. All ingredients should be measured accurately before they are combined. Flow should be sifted
before it is measured.

Characteristics of a Good Sponge Cake

A good product is symmetrical in shape, evenly and slightly rounded and delicate browned.

Characteristics of a Good Butter Cake

It has an even grain and fine texture velvety crumb. Has a good volume and symmetrical lightly
browned exterior and excellent keeping quality.

Characteristics of a Good Chiffon Cake

Has uniform shape, slightly velvety and even grain and a good flavor are the marks of good
quality chiffon cake.
Steps of the Modified Bake Method

1. Sift the dry ingredients into a mixing bowl.

2. Add the fat, milk and flavoring.
3. Beat vigorously for 2 minutes by hand or 150 strokes per minute by electric mixer.
4. Add the unbeaten eggs and beat for another two minutes.

Frosting and Icing

Icings are sweet coverings or watering in which sugar is the predominant ingredients.
Confectioner sugar or powdered sugar is used in the preparation of flat icing and butter cream.
Granulated sugar is used for icings that are made into syrup before adding to the other icing ingredients.

Types of Icing

1. Flat icing – sugar, water, corn syrup and flavoring plus a small amount of fat are warmed to a
thick paste about 110 ⁰F in a double broiler.
2. Caramel Icing – fat, confectioners’ sugar, milk powder, eggs, water, salt, flavorings and stabilizer
are used as follows:
 Cream dry ingredients with the shortening.
 Add eggs gradually and cream well.
 Add water and flavorings last.

Helpful Hints in Determining Whether a Cake is Baking Properly

1. The baking time is divided into quarters.

2. The oven door maybe opened only at the end of each quarter for a short time.

If the cake is baking as it should be. Regulate the temperature. If baking is even, do not open the oven
door until baking is complete.

How to Test a Cake When Done

1. A toothpick when inserted in the center of the cake comes out clean, without any batter or
crumbs.
2. When the cake is pressed by the fingers, the cake springs back and the mark made by the fingers
disappears.
3. The cake separate from the side of the pan.
4. The top is evenly browned.
 When the cake is done, let it remain in the pan for two minutes. Loosen the sides carefully with a
spatula or a knife. If lined with paper, the cake can be taken from the pan easily. Place the cake up right
on a cake rack and let it stand until it is cool.

Causes of Cake Failures

Causes Defects
1. Too much shortening - Crumbly, too compact may fall
2. Too little shortening - Tough, dry, tasteless
3. Too much sugar - Coarse, grain, hard, grainy, moist crust sticks to pan
4. Too little sugar - Tough and heavy
5. Too much flour or Liquid - Dry, heavy, cracked, tough crust
6. Too little flour or liquid - Too compact
7. Too much baking powder - Coarse grain, fall apart run over the pan
8. Too little baking powder - Heavy, under-sized tough
9. Too high temperature - Cracked, tunneled crumb, burned sides
10. Too low temperature - Coarse dry grain, under-sized crust sank in the center

Preparations Necessary for Making a Cake

1. Use accurate measurements.
2. Read the entire recipe before you begin and try to visualize each steps.
3. Ingredients should be of food quality.
4. Have all the utensil and material on hand and collected together before starting the work.
5. Prepare necessary pans before mixing.
6. Sift dry ingredients once, before measuring use standard measuring cups and spoons.
7. Use level measurements for all materials.
8. Heat the oven in advanced, to have a steely even heat at the right temperature by the time you
are ready to begin baking.

Kinds of Frosting

Frostings made of confectioners’ powdered sugar are usually uncooked. When granulated sugar
is used to make frosting, the sugar is dissolved in a small amount of liquid or water and cooked. This is
called frosting.