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Transcript of 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
1/2 cup = 8 Tbsp = 4 fl oz
5/8 cup = 10 Tbsp = 5 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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