CHAPTER

4
UNIVERSITYOF ANTIQUE

Learning Objectives:
 Identify & mix the different
flour mixture used in various
baked products;
 Use the various techniques of
making flour mixtures
correctly;
 Apply accurately the
suggested tips on working
with the ingredients for
efficiency;
 Accept ideas & suggestions to
improve work techniques
willingly;
 Recognize the limitations of
some ingredients one is
working with;
 Identify abbreviations &
symbols; and

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 Apply sanitation & good
kitchen habits.
 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

LESSON 1: MEASUREMENTS & EVALUATIONS

After acquiring sufficient knowledge
about the ingredients and equipment that you
will need in baking, you are now ready to begin
measuring. In baking, every ingredient must be
measured accurately. That is why chefs
around the world prefer to measure their
ingredients in weight (in grams or pounds).
However, the liquid ingredients are measured
in volume (in fluid ounces, milliliters or liters).
Still, there are chefs who measure the weight
of even their liquid ingredients.

Below is a list of units and their symbols

which are usually used plus the conversion
table of the different units in the US system.
Unlike the metric system, which is based on
portions of 10, the US system is based on
measure of 16.

ABBREVIATION & SYMBOLS

t or tsp – teaspoon fl oz – fluid ounce

T or Tbsp – tablespoon qt – quart
c – cup pt – pint
g – gram gal – gallon
kg – kilogram ºC – Degrees Centigrade
ml – milliliter ºF – Degrees Fahrenheit
L – Liter hr – hour
lb – pound min – minute
oz – ounce sec - second

LIQUID & VOLUME MEASUREMENTS

AMERICAN METRIC IMPERIAL

1 teaspoon 5 ml 1/6 fl oz
1 tablespoon 15 ml ½ fl oz
¼ cup 60 ml 2 fl oz
1/3 cup 85 ml 2 ½ fl oz
½ cup 125 ml 4 fl oz
¾ cup 180 ml 6 fl oz
1 cup 250 ml 8 fl oz

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

WEIGHT MEASURES

METRIC IMPERIAL
30 grams ½ oz
45 grams 1 oz
55 grams 2 oz
70 grams 2 ½ oz
85 grams 3 oz
100 grams 3 ½ oz
110 grams 4 oz
125 grams 4 ½ oz
140 grams 5 oz

EQUIVALENTS FOR ONE UNIT & FRACTRIONS OF A UNIT

TABLESPOON - CUP CUP - TABLESPOON PINT - CUP

1T= 3 t 1 c = 16 T 1 pt = 2 c
¾T=2¼ t ¾ c = 12 T ¾ pt = 1 ½ c
2/3 T = 2 t ½c=8T ½ pt = 1 c
½T=1½ t 1/3 c = 5 1/3 T 1/3 pt = 2/3 c
1/3 T = 1 t ¼c=4T ¼ pt = ½ c
1/8 c = 2 T 1/8 pt = ¼ c

QUART – CUP GALLON – QUART POUND - OUNCE

1 qt = 4 c 1gal = 4 qt 1 lb = 16 oz
¾ qt = 3 c ¾ gal = 3 qt ¾ lb = 12 oz
½ qt = 2 c ½ gal = 2 qt ½ lb = 8 oz
¼ qt = 1 c ¼ gal = 1 qt ¼ lb = 4 oz

APPROXIMATE CAN SIZES & CONTENTS

SIZE OF CAN VOLUME WEIGHT

6 oz can ¾c 185 g
8 oz can 1c 250 g
12 oz can 1½c 375 g
16 oz can 2c 500 g
20 oz can 2½c 625 g
24 oz can 3c 750 g

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

OVEN TEMPERATURE GUIDE

DESCRIPTION OF THERMOSTAT SETTINGS FAHRENHEIT CENTIGRADE (ºC)

OVEN (ºF)
ELECTRIC GAS
Cool 200 200 90
Very Slow 250 250 120
Slow 300-325 300 150-160
Moderate Slow 325-350 325 160-170
Moderate 350-375 350 170-190
Moderate Hot 375-400 375 190-200
Hot 400-450 400 200-230
Very Hot 450-500 450 230-260

LESSON 2: SUBSTITUTION OF INGREDIENTS

INGREDIENTS SUBSTITUTE
1 c sifted all-purpose flour 1 c + 2 T sifted cake flour

1 c sifted cake flour 7/8 c sifted all-purpose flour or 1 c – 2 T sifted all-

purpose flour
1 c corn syrup 1 c sugar + ¼ c water

1 oz chocolate 3 T cocoa powder + 1 T fat

1 c butter 1 c margarine

1 c heavy cream 1/3 c butter + ¾ c fresh milk

1 c whole milk ½ c evaporated milk + ½ c water

1 c sour cream 1 T vinegar/lemon juice + enough

fresh/evaporated milk to make it 1 c

1 c whole eggs 5 pieces medium sized eggs

1 c egg whites 8 pieces medium sized eggs

1 c egg yolks 12 - 14 pieces medium sized eggs

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

LESSON 3: BAKING TERMINOLOGIES

1. SIFTING
It is a process of separating coarse particles in the
ingredients by passing thru a sieve. Air is
incorporated.
2. CREAMING
It is rubbing of ingredients against a bowl by using
a wooden spoon/spatula or an electric mixer to
develop a soft & fluffy batter. Example: butter &
sugar.
3. KNEADING
Refers to (pagmamasa or masa in Filipino). The
process involves of pressing, stretching, folding of
dough with the palms and heels of the hands to
develop gluten and makes the dough smooth &
elastic.
4. STIRRING
This is often done by rotating a wooden spoon
thru a mixture as long as necessary until the
ingredients are combined.
5. BEATING
This process incorporates air into the mixture by
mechanical agitation. It could be done with a fork,
wire whip, egg beater or electric mixer.
6. WHIPPING
To beat rapidly to incorporate air. Introduce air into
eggs or cream to make them thick and fluffy by using
a wire whip or mixer.
7. FOLDING
This is working with 2 ingredients very gently to
retain air in the mixture.
8. CUT & FOLD
This is a combination of cutting vertically into the
mixture with a rubber scraper & turning over & over by
gliding the scraper across the bottom of the mixing bowl
at each turn.
9. CUTTING-IN
It is a process of mixing of solid fat into flour with
the use of a pastry blender or two knives in a scissor
like manner. This method cuts fat into small pieces,
coating them with flour to form coarse particles.
10. CARAMELIZING
Slowly heat sugar until it becomes golden brown

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

in color. The darker the color, the stronger the flavor.

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

11. DREDGE
Coating or sprinkling with flour/corn meal or
sugar.
12. GLACE
Coating with syrup that is cooked to the cracked
stage.
13. PREHEAT
Heating on the oven to the required temperature
before baking.
14. SCALD
To heat almost to the boiling point.
15. ALTERNATELY ADD
To add a little of the dry ingredients into the
batter first then a little of the liquid ingredients
before until smooth. Start and end with the dry
ingredients.
16. BLIND BAKE
To bake a crust without a filling. The crust is
weighed down with dry or bake beans to prevent
ballooning and to keep it in shape.
17. DRIZZLE
To sprinkle a surface with a liquid like syrup.
18. DUST
To sprinkle a surface with flour or sugar.
19. EGG WASH
A combination of 1 egg yolk and 2 tablespoon of
milk used for brushing pastry and bread dough to
have a shiny, golden baked surface.
20. LET RISE
To allow the yeast dough to ferment and double
its volume.
21. PIPE OUT
To squeeze out a mixture from pastry bag.
22. PRICK
To bore a hole in a cake to test if it is already
done. It can also mean to make holes on an
unbaked pastry using a fork to prevent ballooning.
23. PUNCH DOWN
To deflate risen dough using the first to break
down large air spaces.
24. TINT
To add color.
25. THREAD-LIKE
Stage where sugar syrup when dropped from a

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

spoon spins a thread.

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

LESSON 4: FACTORS TO SUCCESSFUL BAKING

1. ORGANIZATION
The most successful bakers in the industry know that the process of baking requires careful
timing, so having your baking station prepared with everything you’ll need – including all the
tools and pre-measured ingredients close at hand – is vital. In the industry, this is called “mise
en place.”

If you have to pause in the baking process

while you shave some chocolate or wait for
butter to come up to room temperature, you’re
probably changing the recipe slightly because
the order and timing are so important.
There’s a great deal of science involved in
baking – generally, it’s more precise than
cooking in that regard. The order of the
ingredients matters, so attention to detail and
organization will make a big difference.

2. COMMUNICATION
Like other cooks in the kitchen, bakers most
often work in a fast-paced environment with
other culinary professionals alongside them. Having a clear manner of communication so you
can keep pace with your task is extremely important. This can mean quickly getting another cup
of flour while you stick to your task, or asking a colleague to give you some space to roll out
your dough so you can keep the process going smoothly.

3. ATTENTION TO DETAIL
As we mentioned, baking is a science that relies on precise measurements and temperature
conditions. All ingredients must be weighed and measured accurately. A few extra grams or an
oven that’s 25 degrees hotter than the recipe dictates and your baking will suffer. The best
bakers in the world have a keen eye for detail while creating consistent pastry art.

4. COMPOSURE UNDER PRESSURE

Things can heat up in a busy commercial kitchen, and not just because the oven is firing at 500
degrees! Bakers, like all chefs and line cooks, need to stay calm and collected under pressure.
If you allow yourself to get distracted or flustered by the overall atmosphere in a busy kitchen,
you run the risk of making a mistake with your measurements. That will have negative
consequences for you and, potentially, the whole line depending on what you’re preparing.
Keeping a clear head helps you prepare for the coming week, as well.

Planning is an important aspect of good kitchen management, no matter what role you’re
playing.

5. CURIOSITY AND CREATIVITY

Baking is an interesting combination of science and art. The best bakers in the world
consistently create new crowd-pleasing pastries, as well as time-honored favorites. You
probably won’t come up with the next big pastry sensation on a whim…as you hone your
baking skills it will take planning, trial and error, and detailed notes to perfect a new creation.

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

Good bakers stick with the classics. Great bakers are

curious and will experiment with different combinations –
and accept the failed experiments as a learning
experience.

6. PATIENCE AND DEDICATION

We can’t stress this enough: baking is a well-planned
process and every step is important. Some of the most
important steps – the ones that ‘make’ the pastry or
dessert – are also the most time-consuming.

Sourdough takes half a day to rise properly, so if you get

impatient and cut the time in half you’ll end up with a
sourdough brick. And a dreamy, cloud-like meringue on top of a cake or cookie adds a beautiful,
airy touch, but whisking those egg whites will take patience…and muscle…if you’re not using
electric beaters.

Some days in a bakery will be uplifting and

rewarding. Other days will feel long and frustrating
– whether you’re trying to master the classics or
develop new, innovative recipes. Long term
patience and dedication will pay off as you perfect
your craft, and all the best bakers in the world
know this to be true.

Some people are born with natural baking skills

and flair for a certain craft, but even someone with
intuition isn’t born “the perfect baker”…and it’s a
skill that can be learned in the classroom and in
the kitchen. If it’s something you’d like to achieve,
it will take practice, experience, and a good
education.

LESSON 5: SANITATION & SAFETY RULES

Preparing Oneself to Start

 Always wash your hands with soap

before working.
 Wear clean and pressed chef
uniform.
 Wear hairnet to cover the hair and
prevent strands from falling.
 Always keep fingernails short and
clean; no nail polish.
 No use of jewelries while working
in the pastry kitchen.

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

Always Keep the Food Clean

 Avoid handling food when your hands are

wounded or infected.
 Do not sneeze or cough inside the pastry
kitchen.
 Discard any food fallen on the floor or
touched any unclean surface.
 Use personal spoon or fork for food tasting.
 Minimize hand contact with the food
ingredients.
 Immediately segregate all waste
materials and put them into designated on the
trashcans.
 Do not store food ingredients under possible point of contamination.
 Check utensils and ingredients for foreign objects during food preparation.
 Keep all ingredients’ containers tightly covered to prevent entry of insects.
 Clean ingredients container every time it gets empty or at least once in every three weeks.

Tools and Utensils Must Be Clean

 Wash baking tools immediately after use to ensure easier job.

 Sanitize the utensils as much as possible.
 Use dry and clean cloth to wipe utensils.
 Always store baking tools clean, dry and in good condition.
 Arrange pans and others upside down when storing them.
 Clean and dry wire whip and mixing bowl before storage.

Keep the Pastry Kitchen Clean

 Do not comb hair or apply make-up while doing the task.

 Do not leave your personal belonging in the working area.
 Do not sit on the equipment and working table.
 Avoid chewing and eating inside the pastry kitchen.
 After utensil and baking pans are washed, scrub the
sink all over with soap and sanitized solution.

Washing Pots and Pans Properly

 Soak soiled pans and utensils immediately after use.

Hot water helps soften grease.
 Use plastic brush or scotch pad. To remove burned food.
 Scrub the baking pan well enough and rinse in hot water.
 Dry-off baking pan to avoid water marks.
 Store baking pans upside down in clean shelves.

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 CHAPTER 4 I PRINCIPLES INVOLVED IN BAKING

Fall prevention Practices

 If you spill anything wipe it out.

 If you drop anything pick it up.
 Keep the floor clean and dry.
 Always watch your step.
 Walk, don’t run.
 Remove all aisle obstruction.

Burn Prevention

 Wear your chef uniform properly.

 Warn people about hot oven.
 Always assume baking pan is hot; use oven mitt.
 Use wooden paddle to get out the baking pan.

Fire Prevention

 Keep a supply of salt or baking soda handy to put out small fire.
 Know where fire extinguishers are located.
 Be sure to fire off the oven after use.
 Report defective oven immediately.

REFERENCES

Basbas, L.D. (2016). Bread and Pastry Production. Sta. Mesa Heights, Quezon City, Philippines:
Rex Printing Company, Inc.

Osorno, R.D., et. al. (2019). Bread and Pastry. Philippines: Wiseman´s Book Trading, Inc.

Sevilla, P.R. (2007). Getting Ready to Bake. 163 Tandang Sora, Caloocan City, Philippines:
Philippine Graphic Arts, Inc.

Tria-Natad, MF. H., et. al. (2018). Basic Baking & Cake Decorating. Manila, Philippines:
Mindshapers Co., Inc.

[Link]

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