BAKING TERMINOLOGIES

As you wish to pursue baking

as a career, you should
familiarize yourself with the
common preperation and
baking termonilogies that
come across in the process.
 Crimp: is to pinch together the edge of a
pircrust with the fingers or fork tines.
Crust: the outer part of a loaf bread or
pastry.
Dissolve: to mix a dry substances with liquid
until it is liquefied.
Mise en place: a french term that means "put in
place". Jt includes assembling all the necessary
ingredients, equipmentand tools needed to
perform the task.
 Pack compactly: to fill cup with brown sugar or
shortening by pressing it with back of fhe spoon.
 Pastry creams: a thick sauce containing eggs and
starch.
 Pipe out: to press the mixture out of the piping bag.
Pre-heat: to heat the oven to a desired
temperature before putting in the food to bake or
roast typically with a circular base.
PREPARE PASTRY PRODUCTS
 Select, measure, and weigh required
ingredients according to recipe or production
requirements and established standards and
procedures.
 Prepare variety of pastry products according
to standard mixing procedures, formulation,
recipes and desired product characteristics.
 Use appropriate equipment according to
reuired pastry products and standard
operating procedures.
 Bake pastry products according to techniques
and appropriate conditions, and enterprise
requirement ans standards.
Select required oven temperature to bake
goods in accordance with the desired
characteristics, standards, recipe specification,
and enterprise practices.
MEASUREMENT,SELECTION, WEIGHING
AND SUBSTITUTION OF INGREDIENTS

In baking pastries,measuring makes a

difference. It is important that the
ingredients are measured accurately to
get the right consistency and taste.
Adding the wrong amount of flour of
sugar greatly affect the quality of pastry
products. Accurate measurement is one
of the important factors that contribute to
success in baking
 FLOUR
sift the flour to remove lumps and scoop it to fill the
measuring cup until it overflows. Do not shake the
measuring cup but level the flour with a spatula or the
edge of a knife.
 SUGAR
Granulated sugar-sifting is not necessary unless it is
lumpy. Fill the measuring cup or scoop the sugar until it
overflows.Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
Brown sugar-spoon and pack the sugar into a
measuring cup until tje sugar follows the shape of the
cup when inverted. When removed,the brown sugar will
be molded into the shape of the cup.
 LIQUID INGREDIENTS
A liquid measuring cup is used to measure liquids
 A. place the cup on a flat surface and pour the liquid
until it reaches the correct line on the measuring
cup.Never lift the cup when pouring liquid.
B. Read the scale at eye level.
 SOLID FATS
Fill the measuring cup with the
shortening whole pressing until it ia
full.Level the fat with the spatula or the
edge of a knife.
 STICKY WET INGREDIENTS LIKE
HONEY AND MOLASSES
 Use heated spoon to measure the
ingredient. The heat will keep it from
adhering,so it slides right off inyo your
mixing bowl,ensuring that you get the
full measurement.
SUBSTITUTION OF INGREDIENTS

Sometimes you may fint it necessary

to substitute one ingredient for
another in a recipe However, using
a different ingredient may change
both the taste and texture of your
baking, so it is a good idea before
substituting to understand the role
that ingredient plays in the recipe.
INGREDIENT AMOUNT SUBSTITUTION
Baking Powder, single- 1 teaspoon(tsp) ¼ tsp baking soda plus ½ tsp
Acting cream of tartar plus ¼ tsp
cornstarch
Baking Soda (sodium ½ teaspoon(tsp) 2 tsps double-acting baking
Bicarbonate) powder (must replace the acidic
liquid in recipe with non-acidic
liquid.
Chocolate 1 ounce 3 TBL natural cocoa powder plus
unsweetened 1 TBL unsalted butter, vegetable
oil or shortening.
Fats, Margarine ½ cup ½ cup salted or unsalted butter

Flour, All-purpose 1 cup 1 cup plus 2 TBL sifted cake flour

Flour, cake 1 cup ¾ cup All-purpose flour plu 2 TBL

of cornstarch

Flour Pastry 2 cups 1 1/3 cup All-purpose flour plus

2/3 cup cake flour
INGREDIENT AMOUNT SUBSTITUTION
Honey 1 cup ¾ cup light or dark corn syrup
plus ½ cup granulated white
sugar
Milk, Buttermilk (sourmilk) 1 cup 1 TBL lemon juice or vinegar
plus enough milk to make 1
cup
Milk, Evaporated whole 1 cup 1 cup light (30% butter-fat) or
heavy whipping cream (35%
butterfat)
Molasses 1cup ¾ cup light or dark brown
sugar heated to dissolve in ¼
cup liquid
SUGAR, granulated 1 cup 1 cup tightly packed light or
white dark brown sugar

Vanilla Extract 1 teaspoon(tsp) ½ tsp powdered

YEAST, active dry 1 envelope 1 TBL fast-rising active yeast

 EQUIVALENT MEASURES
STANDARD MEASURE EQUIVALENT MEASURE
1 Tablespoon 3 teaspoons; ½ fluid ounce

1 fluid ounce 2 Tablespoons

1 cup 8 fluid oz., 16 Tablespoon

1 pint 2 cups

1 quart 2 pints, 4 quarts

1 gallon 4 quarts; 16 cups

2 galoons 1 peck
 Ounce and Pounds Measures:

Standard Measure Equivalent Measure

4 ounces = ¼ pound

8 ounces = ½ pound

12 ounces = ¾ pound

16 ounces = 1 pound

 Weight Conversion for Common Baking

Ingridients
Baking is an exact science, and measuring
ingredients by weight is far more accurate than
measuring by volume. The following chart shows the
conversion for common baking ingridients, per one
cup measure
Dry Ingridients
Ingridients Ounces (oz) per cup
Flour, all-purposes, sifted = 4 oz
Flour, bread, sifted = 4 ¼ oz
Flour, cake, sifted = 3 ½ oz
Cocoa powder, lightly spooned = 3 oz
Dry milk powder = 4 ¾ oz
Sugar, granulated - 7 oz

Liquids & Dairy

Ingridient Ounces (oz) per cup
Milk = 8 oz
Buttermilk = 8 oz
Heavy cream = 8 oz
Sour cream = 8 oz
Sweetened condensed milk = 10 ½ oz
Butter and Fats :
Ingridient Ounces (oz) per cup
Butter, 1 table spoon = ½ oz

Shortening = 6 ¾ oz

Olive oil, canola oil, vegetable oil = 7 ½ oz

Eggs, Raw,
Large, Shelled
Ingredient Mesurement Ounces(oz)
1large whole egg 1¾ oz

1large yolk 1 tsp 2/3 oz

 PIES AND PASTRIES
Pastry is a delicate baked
product which consists of crust
and filling. It conatins high
percentage fat, which contributes
to a flaky or cumbly texture. A
good pastry is light and airy and
fatty, but firm enough to support
the weight of the filling
Kinds of pastry
Cream puffs – a type of light pastry that is filled with
whipped cream or a sweetened cream filling and often
topped with chocolate.
Puff pastry – a light, flaky, rich pastry made by rolling
dough with butter and folding it to form layers: used for
tarts, napoleon.
Danish pastry – a pastry made of sweetened yeast
dough with toppings such as fruit, nuts, or cheese.
French pastries – a rich pastry, filled with custard of
fruit.
Pie and tart – pastries that consist of two
components: the first, relatively thin pastry (pie) dough,
when baked forms a crust (also called pastry shells) that
holds the second, the filling.
 GROUP 3
¼ SHEET OF PAPER
1. Is to pinch together the edge of a piecrust with
the finger or fork tines.
2. The outer part of a loaf bread or pastry.
3. When removed the ________ will be molded into
to the shape of the cup.
4. What is the kind of fat that is level with the
spatula or an edge of a knife
5. Place the cup on a _________ and pour the liquid
until it reaches the correct line on the measuring
cup.
6. Pies and pastries ,like _____ are delightful to eat
especially when they are baked properly.
7. A pastry made of sweetened yeast dough with
toppings such as fruit, nuts, or cheese.
8. A rich pastry, filled with custard or fruit .
9. An important ingredient in pastry because it
provides the moisture needed .
10. Type of flour use in baking pastries. the gluten
content of this flour provides framework or
substance of baked pastries.
11. Contributes to the flavor of pastry and has no
influence on flakiness or tenderness.
12. Fat is repeatedly folded into the dough.
13. working with the dough using the heel of
hands, accompanied by pressing, stretching
and folding in order to develop its gluten
14. Introducing air into the mixture through
mechanical agitation as in betting eggs . An
electric mixer is often used to beat the ingredients
together.
15. Fats frequently use to make pastry. Butter and
margarine produce a less tender crust.