Q1 | Home Economics

Dough Roller

Kneading

• Lean Dough

• Rich Dough

• Soft Roll Bread

• Hard Roll Bread

• Quick Breads

• Muffins

• Biscuits

Baked goods which are usually made of the following major baking ingredients, namely: flour, water and yeast or another leavening agent. These ingredients are mixed and often kneaded and baked.

• Creaming

• Cutting In

• Folding

• Cut and Fold

• Beating

• Stirring

• Whipping

• Sifting

1. Straight Dough Method/One Bowl Method

2. Sponge Dough Method

3. No-knead Dough Method

1. Butter Consistency

2. Room Temperature Ingredients

3. Read the Recipe

4. Prepped Ingredients

5. Proper Measuring

6. Weigh Your Ingredients

7. Oven Thermometer

8. Keep Oven Door Closed

9. Chill Cookie Dough

1000 grams

16 ounces

3 teaspoons

8 oz.

2 Cups

2 pints

4 quarts

= ¼ C cocoa + 1 ½ to 2 tsp. shortening

= 2 tbsp. flour

• = 1/3 C applesauce

• = ½ ripe pureed banana

• = ½ C buttermilk

• = ¼ C soy yogurt

= ¾ C powdered milk + ½ C water

1 C Butter = 1 C margarine

= 1 tbsp. gluten flour + 1 c. all-purpose flour

= 70g. bread flour + 60g. cake flour

kg.

g.

lb/s.

oz.

fl. oz.

tsp. or t.

tbsp. or t.

C. or c.

pt.

qt.

gal.

Small Quantities

• Increases nutritive value of baked products.

• Enhances texture and increased softness of baked goods.

• Acts as a strengthener when mixed with flour (helps in the formation of gluten) → gives a baked item structure.

• Provides moisture and tenderness to baked goods.

• Enhance flavor.

• Extends shelf life of a cake.

• Boost crust color.

• Fresh/Whole

• Condensed

• Powder/Dry

• Evaporated

• Skimmed

• Provides moisture to rehydrate and activate the yeast.

• Brings together the flour and other dry ingredients to make the dough.

• Improves the formation of gluten strands during the kneading of dough.

Can be stored for four to five weeks in a refrigerator.

Darker in color than cake yeast, purchased in sealed packs or enveloped to ensure freshness, and can be instant or active.

The process of converting sugar to alcohol and to carbon dioxide.

Single-celled plant that feeds on starch and sugar through fermentation.

• Air works as a leavener because it expands when heated.

• Beating

• Folding in beaten egg whites.

• Sifting the flour.

• Creaming the shortening.

• Increases tenderness and improves flavor.

• Assists in gas retention giving better volume and crust.

• Prevent the cohesion of gluten.

• Improve the aroma, color and texture of baked products.

• Improve the shelf life of baked products because of its moisture.

• Eggs are used as thickening agent.

• Egg washes are brushed on many baked goods to create a golden shiny top.

• The egg white provides luster and the egg yolk color.

• Egg whites are used to make meringues.

• Represents approx. 50% of the total cost of any baked product and considered the baking ingredient with the highest cost.

• Backbone of many baked goods (& flour) and contribute to its structure.

• Eggs also provide steam for leavening (to expand or rise) or moisture for starch.

• Important in helping to bind all the other ingredients together.

• Yolks add moisturizing fat and helps emulsify the batter, giving the baked goods a smooth and creamy texture.

• The whites act as strengtheners.

• increases dough development

• make the color of the crust richer

• improves the nutritive value flavor and aroma of the product

• makes the break more tender

• increase the volume of the loaf

• serves as food for the yeast

• contributes to moisture content of baked products, increasing its storing quality

• acts as creaming agent

A finely ground meal obtained by grinding and milling cereal grains or other root crops. It can be made from wheat or other grasses and non-grain plants.

Made from wheat, rye, barley, corn, rice, and potatoes.

Determines the gluten strength of the flour.

Gives the dough its shape and form. The more protein a flour has, the stronger the gluten strength.

Highest amount of protein (12-14%) and has the strongest gluten strength. Used for yeast breads and sturdy baked goods.

Made from a combination of bread and cake flour sources and has medium gluten strength (10-11%). Suitable for almost any baking purposes.

Milled from soft white wheat, low in gluten (7-9%) and results in a finer texture. Used for cakes and cookies.

White flour with salt and baking powder already combined into it (8.5-11%). Used for quick breads.

A sweet, soluble organic compound that belongs to the carbohydrate group of food.

Commonly found on the table at home, also known as table sugar or refined sugar.

Granulated sugar that has been pulverized, added with cornstarch. Used in making frostings and icings.

Contains caramel, mineral matter, and moisture. Often called "soft sugar" because of its moisture content.

A complete protein, containing all the essential amino acids. Both the yolk and egg white contain protein.

Any fat that increases tenderness in flour mixtures.

Chemical mixtures or compounds that release gases, usually carbon dioxide. Examples include baking soda, baking powder, and cream of tartar.

Different from other leavening agents because it is alive. Yeast is a type of biological leavener.

Cheapest liquid used in baking, provides moisture and acts as a binding agent for baked products.

Moistens dough and batters, adds flavor and helps the product stay longer.

Essential in attaining the sensory qualities of baked products to enhance flavor and texture.

• Vanilla

• salt

• coffee

• spices

• wines

• chocolate

• cocoa

Common abbreviations for units of measurement used in baking.

Alternative ingredients that replace the role of the original ingredients in the absence of other ingredients.

Measurements that equate to the same quantity or amount with another unit of measurement.

The right consistency of butter in baking impacts the texture of baked goods. Recipes may call for softened, chilled, or melted butter.

Ingredients that are at room temperature when used in a recipe, resulting in easier blending and a uniform texture.

The important step of reading the entire recipe before starting to prevent ingredient wastage and failed desserts.

Measuring and preparing all ingredients before starting a recipe for a smoother baking process.

The precision required in measuring ingredients for baking, using appropriate measuring cups or spoons and spooning and leveling dry ingredients.

Using a kitchen scale for more accurate measurements, especially for ingredients where volume measurements can vary.

An essential tool for verifying the accuracy of your oven's temperature, as the displayed temperature may not be accurate.

Avoiding the temptation to constantly open and close the oven door, as it can disrupt the oven's temperature and affect baking.

Following the step of chilling cookie dough when a recipe calls for it, resulting in firmer, less spread-out cookies with enhanced flavor.

A mixing method that combines all ingredients together at one time to make the dough, which is then set aside to rise.

A mixing method that involves mixing part of the liquid, flour, and yeast to make a soft mixture that is set to rise until bubbly, then adding the remaining ingredients.

A mixing method that involves a softer batter instead of a dough, where kneading is not required to thoroughly mix the ingredients.

A mixing technique where one or two ingredients are rubbed in a bowl with a spoon or electric mixer to create a soft, fluffy mixture.

A mixing technique that involves mixing fat and flour using a pastry blender or two knives in a scissor-like manner to create a coarse, granular mixture.

A gentle mixing technique used to retain air in the mixture, often involving delicately textured ingredients like beaten egg whites or whipped cream.

A mixing technique that combines cutting vertically through the mixture and turning it over and over by gliding a spoon or rubber scraper across the bottom of the mixing bowl.

A mixing technique that incorporates air into a mixture through mechanical agitation, often finished with the help of wire whips, egg beaters, or electric food mixers.

A mixing technique commonly done with a wooden spoon, rotating it through a mixture until the ingredients are combined.

A process of beating eggs and cream to fill them with air and make them thick and fluffy.

A process of separating coarse particles in ingredients by passing them through a sieve, incorporating air into the mixture.

Baked goods made of flour, water, and yeast or another leavening agent, mixed, kneaded, and baked.

Yeast-raised rolls with a soft outer crust, such as dinner rolls and ensaymada.

Yeast-raised rolls with a hard outer crust, such as monay and pandesal.

Non-yeast dependent bread made with a leavening agent like baking powder or baking soda, allowing for immediate baking.

Tender, moist, and simple cup breads leavened with baking powder or baking soda.

Small flaky breads leavened with baking powder, making them quicker to prepare than when yeast is used.

Made of basic ingredients like flour, yeast, salt, with some sugar and shortening, used for crusty bread varieties like pandesal and French bread.

Uses more sugar and butter as shortening, and contains additional ingredients like nuts, fruits, and eggs, used for rolls, coffee cakes, and sweet bread varieties.

A substance used in baking to make a product rise and become light in proportion to its size.

A shortening made from plant products like corn, cottonseeds, soybeans, peanuts, and other sources.

Electric Mixer

Straight Dough Method and Sponge Dough Method