Table Abbreviation

Unit of Measurement Abbreviations Equivalent Measurements and Weights

gallon gal. Equivalent
A measurement that will equate to the same quantity or amount with
quart qt. another unit of measurement.
pint pt.
cup C or c. Given Equivalents
Measurement/Weight
tablespoon tbsp. or T
teaspoon tsp. or t. 1 gallon (gal.) 4 quarts
fluid ounce fl. oz. 1 quart (qt.) 2 pints
ounce oz. 1 pint (pt.) 2 cups
pound lb. 1 cup (c.) 8 ounces (oz.)
gram g.
½ cup 4 ounces
kilogram kg.
¼ cup 2 ounces
Baking Ingredients Substitution 1/8 cup 1 ounces
Substitution of Common Ingredients 1 tablespoon (tbsp..) 3 teaspoons (tsp.)
Alternative ingredients that replace the role of the original
ingredients in the absence of other ingredients. 1 pound (lb.) 16 ounces
1 kilogram (kg.) 1000g (g.)
Examples:
1. Flour
A. 1 C All-purpose Flour I. Types, Kinds and Classification of Bakery Products
= 70g. bread flour + 60g. cake flour Preparing bakery products requires understanding and
patience in following the procedures and measuring the
B. 1 C Bread Flour ingredients correctly. The following lessons will let you experience
= 1 tbsp. gluten flour + 1 c. all-purpose flour how to make baked products.
2. Shortening A. 1 C Butter
= 1 C margarine There are different kinds of baked products. Let us talk about
3. Liquid Ingredients A. 1 C evaporated milk the very common baked products which are the various types of
= ¾ C powdered milk + ½ C water breads. Below are pieces of information that you need to read and
4. 1 Egg familiarize.
= 1/3 C applesauce
= ½ ripe pureed banana A. Breads
= ½ C buttermilk Breads are baked goods which are usually made of the
= ¼ C soy yogurt following major baking ingredients, namely: flour, water and
5. 1 tbsp. Cornstarch yeast or another leavening agent. These ingredients are
= 2 tbsp. flour mixed and often kneaded and baked.
6. 1 ounce sweetened chocolate
= ¼ C cocoa + 1 ½ to 2 tsp. shortening
Types of Bread
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 This method mixes part of the liquid, flour, and all of the
1. Soft Roll Bread – yeast-raised roll with a soft outer crust yeast to make a soft mixture which is set to rise until
a. Dinner Rolls bubbly. Then, the remaining ingredients will be added and
b. Ensaymada the mixture is considered as straight dough.
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust. C. No-knead Dough Method
a. Monay This method has a softer batter instead of a dough.
Kneading is not required to mix the ingredients thoroughly.
b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a
leavening agent (such as baking powder or baking soda) that
permits immediate baking of the dough or batter mixture. I. Bakery Product Characteristics
a. Muffins – tender, moist, and simple cup breads leavened In this lesson, you will know how to determine the quality of a bread
with baking powder or baking soda. by knowing its characteristics.
b. Biscuits – small flaky breads leavened with baking powder,
baking powder makes preparation time shorter than yeast is II. Characteristics of a Well-Made Bread
used. 1. Appears larger than its weight.
2. No cracks and bulges.
II. Kinds of Dough in Baking Bread
3. It has thin crust and has a golden brown color outer surface.
1. Lean dough 4. It has fine even grain and smooth crumb.
This kind of dough is made of basic ingredients like flour, 5. It has a soft and elastic texture when eaten.
yeast, salt, with enough amount of sugar and shortening. 6. It does not crumble easily.
Lean dough is usually made into Pan de sal, Pan 7. It often smells like milk, sugar and nuts.
Amerikano, French bread and other crusty bread 8. Typical breads usually taste sweet or creamy, not sour.
varieties.
2. Rich dough
BAKING TECHNIQUES USED IN BAKERY PRODUCTS
This dough is still made of the basic ingredients flour,
yeast, salt, sugar and shortening. But this dough uses
Baking is one of the delicate culinary arts, which requires careful and
more sugar and butter as shortening. It contains nuts,
precise measurements, ingredients, cooking temperatures, and techniques.
fruits, eggs and other additional ingredients that would
Although the fine balancing act of baking is intimidating to some, any home cook
make your dough mixture richer. This type of dough is
can become a baker with the right ingredients and baking supplies, a bit of
used in making rolls, coffee cakes, and sweet bread
patience, and reliable recipes.
varieties.
.
1. Always Have the Correct Butter Consistency
I. Mixing Procedures for Bakery Products
Methods of Mixing Dough. Butter is the starting line point of food, so it is important to have it prepped as
the recipe suggests. The temperature of butter can affect the texture of baked
goods. There are three different consistencies of butter that baking recipes
A. Straight Dough Method/One Bowl Method typically call for softened, chilled (or frozen like in scones), and melted.
This method of mixing combines all ingredients together Chilled butter that has been well chilled in the refrigerator or freezer so that
at one time to make the dough. The dough needs it will not melt during mixing. This helps create flaky pockets in recipes like pie
kneading and will be set aside to rise. crust. melted butter should be liquified and lukewarm. If melted butter is too
B. Sponge Dough Method hot, the batter and eggs will be cooked.

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 8. Get an Oven Thermometer
2. Room Temperature is a KEY
When you set your oven to 350°F, it not really be 350°F inside. It could
When we mention temperature, a recipe entails temperature eggs or any dairy only be off by a touch – 10 degrees about. Or over that – 100 degrees or perhaps
ingredients like milk or yogurt, make it sure you will follow suit. The room more! for baked goods. An inaccurate oven can ruin your food, the hours spent on
temperature of ingredients emulsify much easier into batter, which creates a the recipe, the cash spent on ingredients, and leave you hungry for dessert.
uniform texture throughout your baked good.
9. Keep Your Oven Door Closed
3. Read the Recipe before Beginning
You now know how the oven’s temperature can ruin a recipe. But what can
Reading ahead will help you know the how, why, where, and when of completely throw off the oven temperature is constantly opening and shutting that
what you are close to do. It will take you 1-5 minutes and could save you from oven to peek at your baking cupcakes.
wasting your ingredients (and money!) on a failed dessert.
10. Chill Your Cookie Dough
4. Read the Recipe before Beginning
If a recipe requires chilling the cookie dough, don’t skip that step.
Reading ahead will help you know the how, why, where, and when of If a recipe yields super sticky cookie dough, chill it before rolling and baking.
what you are close to do. It will take you 1-5 minutes and could save you from Chilling firms up cookie dough, decreasing the chance of spreading. Chilling
wasting your ingredients (and money!) on a failed dessert. cookie dough not only ensures a thicker, more solid cookie but an accentuated
flavour.
5. Always Have Ingredients Prepped
Mixing Techniques Used in Baking
Measure your ingredients before beginning a recipe. Read through the
ingredients, get them prepared and ready on your counter, then read the recipe fully. Mixing methods greatly affect flour mixtures and its resulting product.
There is little room for error after you begin recipes this way. Various techniques have been developed for efficiency and convenience. Some
of them are as follows:
6. Learn How to Measure
a. Creaming – rubbing one or two ingredients in a bowl with the help of a
Baking is a science. Excellent baking requires precise ratios, proven wooden spoon or electric mixer to make a soft fluffy mixture. The
techniques, and successful recipes that have been tested for taste. Unlike cooking, creamed mixture should have both smooth and grainy particles.
you can’t just bake something by throwing some ingredients together, mess it up
and eat it anyway! One of the most crucial parts of baking is measuring ingredients b. Cutting in – mixing fat and flour with the use of a pastry blender or two
properly. knives in a scissor-like manner. This method cuts fat into small pieces,
Problems are common if measurements are incorrect. Having a firm grasp coating them with flour to create coarse, granular mixtures for pastries and
of measuring techniques is important. Measure dry ingredients in measuring cups biscuits.
or spoons– these are specially designed for dry ingredients. Spoon and level (aka
―spoon and sweep‖) your dry ingredients. This means that you should use a spoon c. Folding – this is working with to ingredients very gently to retain air in
to fill the cup and level it off. the mixture. It often involves one delicately textured ingredient such as
beaten egg white or whipped cream, which would be reduced to nothing
7. Weigh Your Ingredients if handled crudely, and a batter type mix.
A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.
d. Cut and fold – a combination of two motions cutting vertically through
the mixture and turning over and over by gliding the spoon or rubber
scrapper across the bottom of the mixing bowl at each turn.
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 The oven temperature for bread baking varies in line with the ingredients
e. Beating – it is done to incorporate air in a mixture by mechanical accustomed make the bread. Generally, leaner breads (made with flour, water,
agitation. It could be finished with the help of special gadgets like wire and yeast) are baked at 400° to 425°. Richer breads (made with more fat and
whips, egg beaters or electric food mixers or with a fork. eggs) are baked at lower temperatures. Breads made with but 1/2 cup sugar are
generally baked at 375° and bread with more are baked at 350°.A loaf of bread
f. Stirring – it is often done with a wooden spoon, rotating it through a can bake from 25 to 45 minutes. The baking time depends on the scale and shape
mixture as long as necessary usually until the ingredients are combined. of the loaf and also the temperature of the oven.
General Guidelines and Principles in Baking

g. Whipping – it is a process of beating eggs and cream to fill them with air 1. Be familiar with the kinds of flours and their specific uses.
and make them thick and fluffy. 2. The frequency and intensity of mixing flour with other ingredients differ from
each product.
h. Sifting – it is a process of separating coarse particles in the ingredients 3. Ingredients combined in a product react differently at various temperatures.
by passing through a sieve. Air is incorporated through this method. 4. The rate at which boiling temperature inside the product is reached depends
on oven temperature, ingredients, size, and shapes of baking pans.
5. Baked products that are crisp or brittle require temperature higher than
boiling point, while those that are soft and spongy, like breads, cakes, or
TEMPERATURE RANGES IN BAKERY PRODUCTS muffins, do not require above boiling point temperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its
expansion, thus, producing a product that is cracked and lower in volume.
Types of Product Oven Temperature Baking Time
7. To start right, check all ingredients (with their prescribe kinds and amount),
BREADS baking procedure, tools, and equipment needed.
8. Do all preparation activities like measuring, sifting, greasing, peeling, paring,
Biscuits 425°F - 450°F 10 to 15 min mashing, chopping, thawing, etc. before mixing.
9. Follow carefully the procedures and techniques in correct measurements for
Corn bread 400°F - 425°F 30 to 40 min dry and liquid ingredients.
10. Know how to execute properly the different processes involved in baking.
Muffins 400°F - 425°F 20 to 25 min
11. Use the right size of baking pan needed for the recipe. Using the correct pan
gives your baked product a good size, good shape, and good contour.
Quick Loaf breads 350°F - 375°F 1 to 1 ¼ hr

Yeast bread 425°F 30 to 40 min

COOKIES

Drop 425°F - 450°F 8 to 15 min

Rolled 425°F - 450°F 8 to 10 min

Oven temperature is one in all the key baking parameters. It will be

measured, modified, and controlled in order to influence process conditions directly,
thereby affecting a product’s final characteristics.
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