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    HM 8 MODULE 5 Baking Ingredients

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    Angel Tabuena II
    This document provides an introduction to baking ingredients and the basic steps in baking. It outlines 7 major learning outcomes related to understanding the nature and functions of various ingredients used in baking. The document then describes the major ingredients used in baking, including flour, fats, eggs, liquids, leavening agents, sugars, and minor ingredients. It also lists 11 basic steps for baking, such as reading the recipe, measuring ingredients correctly, mixing and testing for doneness.

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    HM 8 MODULE 5 Baking Ingredients

    Uploaded by

    Angel Tabuena II
    103 views2 pages
    This document provides an introduction to baking ingredients and the basic steps in baking. It outlines 7 major learning outcomes related to understanding the nature and functions of various ingredients used in baking. The document then describes the major ingredients used in baking, including flour, fats, eggs, liquids, leavening agents, sugars, and minor ingredients. It also lists 11 basic steps for baking, such as reading the recipe, measuring ingredients correctly, mixing and testing for doneness.

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    HM 8 MODULE 5 Baking Ingredients

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    This document provides an introduction to baking ingredients and the basic steps in baking. It outlines 7 major learning outcomes related to understanding the nature and functions of various ingredients used in baking. The document then describes the major ingredients used in baking, including flour, fats, eggs, liquids, leavening agents, sugars, and minor ingredients. It also lists 11 basic steps for baking, such as reading the recipe, measuring ingredients correctly, mixing and testing for doneness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    103 views2 pages

    HM 8 MODULE 5 Baking Ingredients

    Uploaded by

    Angel Tabuena II
    This document provides an introduction to baking ingredients and the basic steps in baking. It outlines 7 major learning outcomes related to understanding the nature and functions of various ingredients used in baking. The document then describes the major ingredients used in baking, including flour, fats, eggs, liquids, leavening agents, sugars, and minor ingredients. It also lists 11 basic steps for baking, such as reading the recipe, measuring ingredients correctly, mixing and testing for doneness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    MODULE 5

    BAKING INGREDIENTS

    INTRODUCTION TO BAKING

    Baking refers to cooking by dry heat especially in an oven where the temperature is uniform as
    hot air circulates to cook a cake, pie, cookies or bread.

    Baking has become not just a favorite pastime, but a highly profitable business.

    Learning Outcomes:

    After completing this module, you should be able to:

    1. Enumerate the ingredients used in baking


    2. Identify the nature and characteristics of the different ingredients used in baking
    3. Determine the effect of each ingredient as they are used in baking.
    4. Have the knowledge and function of the different ingredients used.
    5. Identify the classification of leavening agents and the characteristics and functions
    of each.
    6. Exhibit curiosity in the interaction of the ingredients for baking.
    7. Value information from research on the nature and characteristics of the
    ingredients for baking.

    Learning Instructions:

    Read Bread and Pastry NC II on the following pages

    Lesson 1 – Major Ingredients in Baking


    A. Flour
    1. Flour pp. 14-16
    2. Component of flour p. 16
    1. Properties and Characteristics of flour pp. 16-17.
    B. Fat/Shortening
    1. Different Types of Shortening pp.17-18
    C. Eggs p. 18
    D. Liquids pp.18-19
    E. Leavening Agents
    1. Types of leavening agents pp.19-20
    F. Sugar/Sweetening Ingredients p.21
    1. Effects of sugar on baked products p.21
    G. Minor Ingredients in Baking p. 21

    Lesson 2
    Basics Steps in Baking

    1. Read the recipe carefully to know if you have all the ingredients and utensil needed and
    to know if you understand the entire procedure.
    2. Check if you have all the necessary ingredients then gather them together.
    3. Prepare all the utensils you will need for measuring, mixing and baking.
    4. Preheat the oven. Set the oven knob at the desired temperature. Hang an oven
    thermometer on the center rack. When the thermometer registers the same temperature as
    the oven knob then the oven is ready for use.
    5. Prepare the pan/s needed, making sure you use the correct pan size. If it needs greasing
    brush the bottom of the pan with a little shortening. For baking purposes, don’t use butter
    or margarine for greasing because these burn easily and will produce a very brown crust.
    6. Measure the ingredient using correct utensils in the amount required in the recipe.
    7. Mix the batter or dough. When filling pans, make sure you don’t overfill. Fill 2/3 full to
    give an allowance for the rising.
    8. Bake in the preheated oven. Put the pan at the center rack.
    9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it
    comes out clear then it is done. For chiffon and sponge cakes, press lightly with the
    fingers. It if springs back then it is done. Pies and pastries are done when the crusts have
    turned golden brown, crisp and flaky.
    10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool
    for 10 minutes. Afterwards, invert the pan to remove the cake and cool it completely. For
    sponge and chiffon cakes, invert the pans at once and cool on racks.
    11. After the cakes have cooled, they can already be assembled and decorated.

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