1. BAKING BASICS
FOD 1020

2. Overview Nutrient content in Grain Products
2 important rules in baking
3 Important Mixing Methods- Biscuit Method, Muffin Method and Creaming Method

3. Nutrient Content Grain Products (Males: 8; Females: 7)
Carbohydrates -Fibre - Only found in Whole Grains
Protein
Fat (but often bad fats)
B-Vitamins
Calcium if milk is used
Iron – In enriched cereals

4. 2 Rules for Successful Baking
1. Measure Correctly and Accurately
2. Use the Correct Mixing Method with the correct equipment.

5. Basic Baking Ingredients p. 3-4
Type
Purpose
FLOUR
STRUCTURE
PROVIDES GLUTEN
All-purpose
Good results for most products
Bread
Highest gluten content
Gives bread a strong structure
Cake
Less gluten
Gives cake a tender structure
Whole wheat
Weaker gluten than all purpose
Heavier texture
Usually combined with all-purpose

6. Basic Baking Ingredients p. 3-4
Type
Purpose
LIQUID
FORMS STRUCTURE WITH FLOUR
Two most common:
1. Water
Forms structure
Most common
2. Milk
Adds flavor and nutrients
Buttermilk
Caution: more acid
Affects the leavening

7. Basic Baking Ingredients p. 3-4
Type
Purpose
LEAVENING
MAKES PRODUCTS RISE
1. Air
Beating, creaming
Beaten egg whites
2. Steam
High moisture products
Steam expands and causes product to rise
3. Yeast
A micro organism that produces CO2 gas as it grows (needs food, liquid & warmth)
4. Baking Soda
Used with an acid
Produces CO2 gas when in contact with liquid
5. Baking Powder
Made of baking soda & acid
Releases CO2 gas when in contact with liquid and when heated

8. Basic Baking Ingredients p. 3-4
Type
Purpose
EGGS
Whole
Add:
Flavor
Color
Structure
Egg whites

9. Basic Baking Ingredients p. 3-4
Type
Purpose
FAT
Solid fats
Liquid fats
Add:
Richness
Flavor
Tenderness
Do not interchange solid & liquid fat
Do not interchange soft and hard fat
1. Shortening
1. Oils
2. Lard
3. Butter
4. Margarine

10. Basic Baking Ingredients p. 3-4
Type
Purpose
SWEETENERS
1. White sugar
(granulated)
Add:
Tenderness
Sweetness
Flavor
Helps crust to brown
Some artificial sweeteners are suitable for baking and some are not
2. Brown sugar
3. Honey
4. Corn Syrup
5. Molasses
6. Icing sugar

11. Basic Baking Ingredients p. 3-4
Type
Purpose
FLAVORINGS
Vanilla or other extracts
Add:
Flavor
Herbs
Spices

12. OTHER Ingredient Type Purpose Fruits Add: Texture Flavor Nuts
Chocolate chips

13. Quick Breads Quick to rise Use baking powder and baking soda as
the leavening agents
Pancakes, waffles, muffins, biscuits, dumplings…

14. Quick Breads
Muffin Method
Biscuit Method
Creaming Method

15. Muffin Method
Muffins
Pancakes
Popovers
Waffles

16. Definitions p. 2 Pour Batters
Thin enough to pour in a steady stream, used to make cakes, pancakes, waffles, etc.
Drop Batters
Quick breads, used to make some cookies. Thick, spooned onto a pan, not with hands, like muffins.

17. Definitions p. 2 Soft Dough
Soft and sticky but can be touched and molded with hands. Ex. Rolled biscuits, yeast breads, some cookies.
Stiff Dough
Firm to touch, easy to work with and cut. Form basis of pie crust and some cookies.

18. Muffin Method Pg. 13 Measure dry ingredients, stir them together
Measure milk, fat and beat eggs
Mix liquid ingredients together
Pour all liquids into dry ingredients
Mix lightly. Batter should be slightly bumpy

19. Biscuit Method
Tea Biscuits
Pastries

20. Biscuit Method Pg. 13 Measure dry ingredients and sift together
Measure cold fat and add to dry ingredients
Using pastry cutter or 2 knives, cut fat into dry ingredients
Mix dough until proper consistency
Remove dough to floured counter top and knead

21. Cake Method Pg. 13 Sift dry ingredients except sugar
Cream fat and sugar with electric mixer
Add eggs and beat more
Add flour and liquids in alternate additions (start with flour, end with flour)
Add in flavourings