Baking Reviewer

Basics of Baking: Techniques, Tools, and Ingredients.

The Pastry Department

 Chef Pastry – they plan, organize, and superintend the

work of pastry.
- Responible for food and food cost through
pastry menu planning and ordering the pastry
ingredients/materials.
- To control of pastry staff in their work and
efficient use of machinery and other pastry
facilities.
- Responsible for all the preparationds, making of pastry, and bakery products.
 A Chef de Partie - Baker handles the production of baked goods indicated in the menu plan, in accordance
with the corresponding methods and recipes. You will supervise and train the 1st Baker Cook, Baker Cook,
and Assistant Baker Cook, communicating bakery production status to the senior chef.
 Demi chefs - serve as valuable assistants to executive chefs in restaurants throughout the globe. demi chefs
are often known as line cooks or station chefs, but in many French restaurants they retain their traditional title:
"demi-chef de partie." Although they may be called by different names, demi chefs play a pivotal role in the
kitchen.
 Commis chef - is the junior chef in professional kitchens who is managed by a chef de partie. They will learn
a specific section of the kitchen’s responsibilities and operations. They may have completed a formal culinary
qualification or in the process of completing one.
 Cook Assistant Commis - is responsible for preparing and cooking high quality foods according to the
company’s recipe standard. Primarily assist the Chef de Partie and be capable for executing heavy production
demand on a daily basis.
 Apprentice baker - is a person who works directly under an experienced baker in order to learn the trade.
The responsibilities of the apprentice often include mixing ingredients, preparing fruits or vegetables for use
in baked goods and, in some cases, baking some of the goods.

5 major ingredients in Baking

Flour

 Structure – Starch and protein  Flavor

- Gluten Development  Nutritional impact
- Carbohydrates, etc.
 Color – Maillard Browning  Flour types – Cake flour, AP Flour, and Bread
- Caramelization Flour

Sugar

 Sweetener  Role on Leavening

 Color - Moisture creates stream
- caramelization - Causes Leavening
 Attracts moisture - High sugar content in recipes
- Hygroscopic usually means lighter dough –
sugar holds moisture
 Flavor
- Brown sugar vs. Honey vs. Corn
syrup
Eggs

 Emulsifier  Color
- In vreamed doughs and butters - Maillard Browning
 Leavener  Structure
- Air Expands (pate choux, Sponge - Protein
cake)  Toughener
- Moisture turns to steam. 90% - Overworking will make the end
water (egg white) and 50 water product tough
for (egg yolk)  Flavor

Fat

 Moisture  Color
- Traps moisture and extends shelf - Maillard Browning
life  Tenderizer
 Flavor - Inhibit gluten development
- Butter (flavor,tougher)  Leavener
- Lard - Traps air and make steam
- Shortening (Stable, flakey)  Nutritional concerns
- Vegetable fats vs. Animal fats vs.
trans fats

Leavener

 Natural
- Yeast/Fermentation (carbon dioxide)
 Chemical
- Baking Soda/Powder (carbon dioxide)
-
 Mechanical
- Foaming. it happens when a trapped airn expands
- Creaming. Fat traps air in which creates steam
- Laminating. Trapped fat creates steam

FUNCTIONS OF PASTRY
Pastry section or Patisserie Sections
Ice cream section or Glacier
Bakery section or Boulangerie

CLASSIFICATION OF PASTRY PRODUCT

1. Cream and Sauces
a. Whipped Cream – is a cream that is whipped by a whisk or mixer until it is light and fluffy. It
cointains 30%-40% fat.
b. Butter Cream – main ingredient is butter (fat), sweeting agent, stabilizer agent (such as egs, gelati,
agar-agar,etc.). Used as a cake decoration, also can be flavored with mocha, chocolate, fruit liqueur,
etd.
c. Pastry Cream
 d. Custard Sauce (vanilla Sauce) – basic ingredients are milk, sugar, and stabilizer agent (such as egg,
cornstarch, custard powder). Used as an accompaniment dessert such as: fritters, pudding, doughnut,
etc.
e. Chocolate Sauce-it is a mixture of water, cocoa powder, chocolate, and maizena as thickening agent.
f. Coulis-Is a form of thick sauce made from pureed and strained vegetables and fruits.
- A vegetable coulis is commonly used on meat and vegetable.
2. Bread and Fermented Goods – Bread as a staple is served as accompaniments to anym meal, dishes, and as
a base for some ingrediens.
- Sliced bread, stick bread and roll are popular accompaniments to any soup nad salad.
- Bread is a base for a fancy pastry sanwhich and canape.
- Rolled yeast dough is a base for pizza.
2 types of bread:
a. Plain Bread – made from flour, yeast, water, and salt, and some time a little quantity of fat is added.
E.G french bread and dinner roll.
b. Enriched bread-Plain bread with additional ingredients, such as fat,milk, sugar, egg, etc.
- Suitable to serve during breakfast time.
- E.g. Croissant, Brioche Bread, Danish Pastry or soft bread.

3. Cake and Biscuit

a. Small cakes – the subject matter of small cakes covers almost unlimited range of convections’ so
many they are almost impossible to classify under separate heading.
- In Great Britain, afternoon tea fancies can be include almost anything from piaces of slab cakes,
pastries to petit four.
- In France they are known as “Ler Petits Gateaux”

b. Large cakes- Pound Cake (No need Decoration), English Fruit cake, butter cake, Christmas Cake,
Birthday Cake.
c. gateaux and torten – made from plain or butter sponge cake.
- The mos famous of types is a “Layer Cake”
- This cake is generally, filled, covered with cream, chocolate ganache, butter cream and chocolate
or almond paste(Marzipan) can be used for covering.
4. Sweets
a. Pudding – are often known by the starch ingredients used to thicken, such as cornstarch, tapioca,
gelatin, agar-agar, etc.
- Cornstarch pudding can be made several flavors, such as chocolate, coconut, or caramel.
- For variety, you may add sliced fruit, coconut or whipped topping before serving.
b. Cream and custard – Use milk,eggs, sugar and flavoring to make cream and custard desserts

2 types of cream and custard:

a. Soft or stirred cream and custard
b. Baked cream and custard.

c. Ices-frozen desserts can be light and rereshing or rich depending upon the ingredients which they
contain.
- Base on basic ingredients, Ices are grouoped as:
a. Fruit Ice cream
b. Sherbets
c. Ice cream
d. Farfait
e. Mousses
MEASURING TECHNIQUES
SCOOP AND LEVEL METHOD
If your recipe doesn’t say which measuring method to use, we recommend using the scoop and level method. It’s not
the most accurate but it is used the most.

For this method, scoop the measuring cup directly into the flour and level it off with the back of a knife. A lot of our
recipes use this method unless the recipe says
Note: If the flour is packed into your flour canister, stir it up with the cup before scooping.

SPOON AND LEVEL METHOD

If a recipe calls for the spoon and level method of measuring and you ignore this direction, you could end up with
50% more flour or other ingredients than you need. This method can be used with flour, cocoa, or confectioner’s
sugar.

SCOOP AND PACK METHOD

Brown sugar is measured by scooping with a measuring cup and then packing it down. Unless a recipe states
otherwise, you can use light brown sugar and dark brown sugar interchangeably.

WEIGH METHOD
Use a food scale to measure ingredients if the recipe requires one. Using a scale is the most reliable method of
measurement and it’s used for dry and liquid ingredients.

First, place an empty bowl on the scale and use the Zero function (tare) so it doesn’t include the weight of the bowl in
your weight. Then fill your bowl with the ingredient of choice. Scoop in more or remove the ingredient until you get
the correct weight.

TIPS AND TRICKS FOR MEASURING

 Baking soda, corn starch, and baking powder can settle or clump, so before measuring these
ingredients, shake the container a little bit or fluff it up with a fork.
 If your recipe requires sifting read it to see if you measure the ingredients and then sift or sift and
then measure.
 We always sift powdered (confectioners’) sugar and cocoa because they tend to clump or contain
lumps.
 Standard yeast packets hold 2 and 1/4 teaspoons if a recipe calls for more or less than 1 standard
packet of yeast (or if measuring out of a jar or container), measure the yeast using the same method
as you are measuring the baking powder or baking soda.

MIXING TECHNIQUES
QUICK BREAD MIXING OR THE EASIEST MIXING METHOD
Many quick-bread recipes and the occasional cookie recipe don’t need any special method of mixing. You
just throw all the ingredients in at once and mix it all together thoroughly before putting it straight into the
oven. This is by far the easiest baking technique but is not standard for most cookies, cakes, or bread. The
most common baking recipes require the creaming method.

THE CREAMING METHOD

Many recipes begin by having you cream the fat with the sugar first. This is called the creaming method.
The most typical order of steps is to use a mixer to thoroughly blend the sugar with the butter or
shortening, and then add the remaining liquid ingredients such as eggs and vanilla, or other extracts.
Properly creamed ingredients will be light and fluffy as well as lighter in color after they’re properly mixed.
We use the paddle attachment of an electric stand mixer for this.

RUB IN THE FLOUR METHOD

If you make a lot of pastries or bread you will almost surely come across a recipe that says “rub the flour
into the butter”. When I see this, wash my hands really well and use my fingers. Mixing the flour with the
butter first by pressing the butter into the flour over and over will result in the perfect texture for your
baked goods.
You need to keep rubbing and rubbing until your mixture looks like crumbs. Every piece of flour will be
coated in butter and as the butter melts during the baking process it will create an even moist crumb. You
can use a pastry blender for this step if you do not want to use your hands.

BLIND BAKING METHOD

Blind Baking is a term that just means pre-baking. This method is used to pre-cook pastry dough before
adding the filling. It helps prevent an under-cooked crust in certain pie recipes. Using a pre-baked crust also
keeps some pies from getting soggy as they bake if the filling is liquid.
Normally when you blind bake a pie crust, you add a sheet of parchment paper or foil over the crust and
then fill it with dry beans, rice, or pie weights to help the crust hold its shape as it cooks without the filling
in it to keep your pie crust or pastry crust from bubbling up and losing its shape.
Note – you can reuse the beans and rice for blind baking but don’t eat them after they’ve been used for
blind baking.