B.E.S.T. COLLEGE OF POLOMOLOK, INC.

Valencia Site, Polomolok, South Cotabato

Tel No. (083) 500-2258

BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION

MAJOR IN FOOD AND SERVICE MANAGEMENT

MODULE 4: ADVANCE BAKING

Introduction

This module describes food and cooking equipment, explaining baking and culinary principles, cooking
techniques, provides recipes and using these principles and techniques. Recipe ingredients must be measured
precisely, especially in the bakeshop. Batters and dough’s should be measured before baking to provide uniform
baking times and to control portion size and cost. Accuracy in measurement is key to producing quality and consistent
results. Scales, temperature gauges and measuring devices made up a well-equipped kitchen. The device used to
measure and portion foods are, for the most part, hand tools designed to make food preparation and service easier and
more precise. The accuracy they afford prevents the cost of mistakes made when accurate measurements are ignored.

Unit 1: TOOLS AND EQUIPMENT FOR THE BAKESHOP

UNIT LEARNING OUTCOMES

 Recognize a variety of measuring and portioning devices

 Discuss the types of cookware and bake ware

FSM 212 ADVANCE BAKING 1

 Take a look to the picture above. What have you notice on the picture? It helps us understand the
way things are and how we might approach the future. Given the activity below answer the following
question:

1. How do images convey messages?

______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

2. How do you measure baking ingredients?

______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

3. What are the three basic ways of measuring ingredients?

______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

4.? Why is it important to weigh ingredients when baking?

______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

5. What is the most accurate way to measure ingredients?

______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

FSM 212 ADVANCE BAKING 2

 ABSTRACTION

Measuring and Portioning Devices

Measurements may be based on weigh (for example, grams, ounces, pounds) or volume (for example,
teaspoons, cups gallons) as will discussed later on. Therefore, it is necessary to have available several measuring
devices, including a variety of scales and liquid and dry measuring cups. Thermometers and times are also measuring
devices discussed also. When purchasing any measuring devices, look for the quality construction and accurate
markings.

Scales

Scales are necessary to determine the weight of an ingredient or a portion of food (for
example, individual pieces of dough for dinner rolls). Weighing ingredients in the
bakeshop ensures that the most accurate results. Balance scales (also known as baker’s
scales) use a two-tray and free-weighs counterbalance system. Is a weighing machine
used by bakers and caterers for measuring food ingredients. There are many types of
baking scale on the market, from digital kitchen or cooking scales for personal use to
commercial catering scales and check weighers.

A curved hopper holds dry ingredients on one side of the scale. Counterweights graduated in ¼ ounce increments
balance the weight on the other side. When both trays are level, the desired quantity has been measured.

Portion scales use a spring mechanism, round dial and single flat tray. They are available calibrated
in grams, up to 2 pounds in ¼ ounces increments, while larger capacity scales measure in ½ pound
increments up to 25 pounds or their metric equivalents.

Electronics scales also use a spring mechanism but provide digital readouts in 1/10- or 1/4
– ounces increments. An automatic tare feature allows the user to ignore the weight of any
container used to hold loose ingredients on the side.

The feature makes measuring accurately more convenient. Electronic scales are
considered more accurate than mechanical ones and are often required where foods are
priced for sale by weight, as in a retail bakery. Any scale must be properly used and maintained to provide an accurate
reading. Never pick up a scale by its platform, as this can damage the balancing mechanism.

FSM 212 ADVANCE BAKING 3

Volume Measures
Ingredients may be measured by volume using measuring spoon and measuring cups, though most
professional bakeshops use scales to measure all but the smallest quantities.

Measuring spoon
A measuring spoon is a spoon used to measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and
other materials. They are available in many sizes, including the teaspoon and
tablespoon.

Liquid Measuring cups

Liquid measuring cups are usually glass or plastic with a handle. They allow you to pour a
liquid into the cup and bring it even with a measurement line without spilling.

Dry Measuring cup

A dry measuring cup is used for measuring solid cooking ingredients like flour, sugar,
oats, etc. Dry measuring cups are made from plastic or metal and sets usually include
1 cup, 1/2 cup 1/3 cup and 1/4 cup.

Ladles

A ladle is a type of spoon used for soup, stew, or other foods. Although designs
vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the
bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other
vessel and conveying it to a bowl.

Portion Scoop
It comes in a wide range of sizes and are handy for quickly dispensing uniform
servings of cookie dough, muffin batter, potato salad, ice cream, and other soft,
difficult-to-manage foods

FSM 212 ADVANCE BAKING 4

Thermometers and Gauges
Various types and gauges are used in the bakeshop to determine when foods are fully cooked and when
working with yeast dough, chocolate, sugar and other ingredients.

Stem-type or probe thermometers, including instant read models, are inserted into foods to obtain temperature
readings. Temperatures are shown on either a dial noted by an arrow or a digital readout. An instant thermometer is a
small stem-type model, designed to be carried in a pocket and used to provide quick temperature readings. An instant
read thermometer should not be left in foods that are cooking because doing so damages the thermometer. Sanitize
the stem of any thermometer before use in order to avoid cross-contamination.

A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into
food. Use a probe thermometer to check internal food temperatures when you cook, re-heat,
cool, thaw, and keep foods hot or cold.

An instant-read thermometer is used for taking a quick temperature reading of an item,

but you don't leave it in the food while it cooks. A meat thermometer is inserted into a
piece of meat before roasting and is left in the roast during cooking.

Timers
Portable kitchen times are useful for any busy chef. Small digital timers can be carried in a pocket, once even
time three functions at once. Select a timer with a loud alarm signal and long timing capability.

Digital timers have both common consumer uses and large industrial uses. Timers are used
in process control equipment to assist in process regulation, they are installed in industrial
equipment to record its use and age, and they are used as consumer electronics for
household use and recreational use.

FSM 212 ADVANCE BAKING 5

 Cookware and Bake ware

Cookware and bake ware that fails to distribute heat evenly may cause hot spots that burn foods. Because
different metals and conduct heat at different rates, and thicker layers of metal conduct heat more evenly than thinner
ones, the most important considerations when cooking cookware are the type and thickness (known as the gauge) of
the material used. Copper, aluminum and stainless steel are the most versatile and useful materials for cookware and
bake ware in the bakeshop. No one cookware or material suits every process or need, however, always select the most
appropriate material for the task at hand.

Copper
It is an excellent conduction. It heats rapidly and evenly and cools quickly. Indeed, unlined copper pots are
unsurpassed for cooking sugar and fruit mixtures. But copper cookware is extremely expensive. It also requires a great
deal of care and is often quite heavy. Moreover, because copper may react with some foods, copper cookware usually
has a tin lining, which is soft and easily scratched.

Aluminum
Is the metal used most commonly in commercial utensils. It is light-weight and, after copper, conducts heat
best. Aluminum is a soft metal, though so it should be treated with care to avoid dents. Do not use aluminum containers
for storage or for cooking acidic foods because the metal reacts chemically with many foods. Light-colored foods, such
as custard sauce, may be discolored when cooked in aluminum, especially if stirred with a metal whisk or spoon.

Stainless Steel
Although stainless steel conducts and retains heat poorly, it is a hard, durable metal particularly useful for
holding foods and for low temperature cooking where hot spots and scorching are not problems. Stainless steel pots
and pans are available with aluminum or copper bonded to the bottom or with an aluminum-layered core.

Ceramics
It includes earthenware; porcelain and stoneware are used primarily for baking dishes, soufflé cups, casseroles
and baking stones because they conduct heat uniformly and retain temperatures well. Ceramics are nonreactive,
intensive and generally suitable for use in a microwave oven. Ceramic are easily chipped or cracked, however and
should not be used over a direct flame.

Plastic
Plastic containers are frequently used in commercial kitchens for food storage or service, but they cannot be
used for heating or cooking except in a microwave oven. Plastic microwave cookware is made of phenolic resin. It is
easy to clean, relatively inexpensive and rigidly shaped, but its glasslike structure is brittle, and it can crack and shatter.

Other Materials
Cast iron, glass and enamel cookware are popular for home cooking but have few application in the
professional kitchen. Cast iron cookware distributes heat evenly and holds high temperatures. Well. It is often used in
griddles and large skillets but it must be seasoned properly and maintained carefully to prevent rust. Glass retains heat
well but conducts it poorly. It does not react with foods. Tempered glass is suitable for microwave cooking provided it

FSM 212 ADVANCE BAKING 6

does not have any metal band or decoration. But commercial operations rarely use glass cookware because of the
danger of breakage. Pans lined with enamel should not be used for cooking, in many areas, prohibits their use in
commercial kitchens. The enamel can chip or crack easily, providing good places for bacteria to grow.

Nonstick Coatings

Without affecting a metal’s ability to conduct heat, a polymer (plastic) known as polytetrafluoroethylene (PTFE)
and marketed under the trade names Teflon and Silverstone may be applied to many types of cookware and bake
ware. It provides a slippery, nonreactive finish that prevents food from sticking and allows the use of less fat in cooking.
Cookware with nonstick coatings requires a great deal of care, however, since the coatings can scratch, chip and
blister. Do not use metal spoons or spatula in cookware with nonstick coatings. Some nonstick coating give pans a
charcoal-colored finish. This dark color may affect the browning of cookies or cakes baked on such pans, giving
delicate baked goods an unpleasantly dark crust.

Common Cookware

Pots
Pots are long round vessels with straight sides and two loop handles. Available in a range of sizes based on
volume, they are used on the stove top for making custards and cooked fillings, or for boiling or simmering foods,
particularly where fitted lids are available. The double boiler, a small pan that sits snugly on top of a pot filled with
simmering water, is useful when melting chocolate or cooking delicate creams.

Saucepot
It is a deep cooking utensil with two hand grips opposite each other used for stewing
or boiling, also a cooking pot having a handle on each side and a close-fitting lid, used
especially for stewing and simmering.

Rondeau/Brazier
Also called a rondeau, a brazier is a pan specifically designed for braising (see
braise) food. It's typically large (from 15 to 28 quarts) and round with two handles. Most
braziers are made of heavyweight aluminum, though there are now some smaller

Pans
Pans are round vessels with one long handle and straight or sloped sides. They are usually smaller and
shallower than pots. Pans are available in a range of diameters and are used for general stove top cooking, especially
sautéing, frying or reducing liquids rapidly. Common pans in the bakeshop include pans for making pancakes and
crepes.

FSM 212 ADVANCE BAKING 7

 Sautoir pan (Staight sides)
It is a heavier pan typically, with straight sides. This is because it is commonly
used for sauces and reductions, where the flat, heavier bottom helps the cooking
process. The basic pan is designed, like the sauteuse, to cook a protein then to
deglaze with a liquid and be put into an oven.

Saucepan
A saucepan is perfect for boiling water. A saucepan excels at cooking anything that's
mostly liquid. This means it's great for stewing, simmering, making soups and,
unsurprisingly, making sauces like pasta sauce.

Sauteuse pan
A round lidded pan with small handles that is often used to sauté or braise a variety of
foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for
cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes.

Common Bake ware

Baking pans and molds are used for shaping or holding various batters and dough. Some pans such as baking sheets
and hotel are standard items in the professional kitchen. Others, such as brioche or savarin molds, are specialty
bakeshop items named for the cake or pastry baked in them.

Sheet Pans
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in
an oven. It is often used for baking bread rolls, pastries and flat products such
as cookies, sheet cakes, Swiss rolls and pizzas.

Hotel Pans
Hotel pans are food pans used for food storage, holding and serving. They are
used in many facets of the restaurant and catering industries. Hotel pans
sometimes referred to as “steam table pans,” “service pans” or “counter pans.”
As you might imagine, hotel pans are often used in steam tables to hold food
for serving.

FSM 212 ADVANCE BAKING 8

Tart Pans
One of the most valuable uses of the tart pan is being able to bake tart shells ahead of time, and later fill them with
pastry creams, curds and fruits for tarts or to ladle in savoury custards or quiche fillings for appetizers and entrees.

Cake Pans
A baking pan commonly found in every kitchen. Cake pans can be round, square, or
rectangular and are available in several sizes. Probably the most popular is the 9 x 13 x
2 inch rectangular cake pan that is used to bake cakes, bars, and savory dishes, such as
lasagna.

Timbales
The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.
The food cooked in this mold is generally removed from the mold and provided as an
individual serving. This Mold is often used to create a rice dish or custard dish made
with meat, fish, poultry, vegetables, or cheese.

Strainers and Sieves

Strainers and sieves are used primarily to aerate and remove impurities from dry ingredients and drain or puree cooked
foods. Strainers,, colanders, drum sieves and china caps (chinois) are nontechnical devices with a stainless steel mesh
or screen through which food passes. The size of the mesh or screen varies from extremely fine to several millimetres
wide, select the fineness best suited for the task at hand.

China Cap
It is a perforated metal conical strainer with much larger holes than a chinois.
A China cap is used to remove seeds and other coarse matter from soft
foods, but produces a coarser-textured product than the chinois. Both the
chinois and the China cap often are used with a cone-shaped pestle.

Chinois
A chinois (English: /ʃiːnˈwɑː/; French pronunciation: [ʃin.wɑ]) is a conical sieve with an
extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing
a very smooth texture. It can also be used to dust food with a fine layer of powdered
ingredient.

Round Mesh Strainer

FSM 212 ADVANCE BAKING 9

A fine mesh strainer, also known as chinois, is used for straining liquids when a velvety texture is desired. These tend
to be expensive, but are a must for any serious home cook. Some even come with a pestle to help you strain every
ounce of food (but you could always use the back of a ladle).

Skimmer and Spider

Both the skimmer and spider are long-handled tools used to remove foods or impurities from liquids. The flat,
perforated disk of a skimmer is used for removing whole foods from poaching liquids. The spider has a finer mesh disk,
which makes it better for retrieving items from hot fat.

Cheese Cloth
The primary use of cheesecloth is in some styles of cheese making, where it is used
to remove whey from cheese curds, and to help hold the curds together as the cheese
is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs,
making tofu and ghee, and thickening yogurt.

Skimmer
A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or
lifting ripened cream from milk, such as a spider used in Chinese cuisine.

Spider
A spider is ideal for lifting and draining foods from hot oil, soups, stocks and
boiling water. It is the perfect tool for skimming stocks, blanching vegetables
and deep frying foods. This kitchen utensil is most often used to retrieve foods
that are being cooked in pots or pans of hot water.

Food Mill
A food mill is a kitchen device used for grinding or puréeing foods such as
soups, sauces, or mashed potatoes. It may be used during canning or making
preserves to produce a smooth puree without seeds, skins, or stems. It can be
used with hot or cold food.

Drum Sieve (Tarnis)

FSM 212 ADVANCE BAKING 10

A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped
somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal
or wood, that supports a disc of fine metal, nylon, or horsehair mesh.

Flour Sifter
A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar.
The most common Sifters are built with a trigger in the handle that is activated to move back and
forth in order to push and pull the dry contents through the mesh sieve in the bottom of the Sifter.
Made from stainless steel or plastic, the Sifter is used to add air to the dry ingredient in order to
make it lighter and more uniform in texture resulting in improving the baking or food preparation
results.

APPLICATION

Test I. Identify the following sentences being describe and write your answer on the space provided.

____________________________1. It is kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour
or powdered sugar

____________________________2. It is is a kitchen utensil, shaped somewhat like a snare drum, that acts as a
strainer, grater, or food mill.

____________________________3. It is a kitchen device used for grinding or puréeing foods such as soups, sauces,
or mashed potatoes.

____________________________4. It is ideal for lifting and draining foods from hot oil, soups, stocks and boiling
water.

____________________________5. It is sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened
cream from milk, such as a spider used in Chinese cuisine.

____________________________6. It is to remove whey from cheese curds, and to help hold the curds together as
the cheese is formed.

____________________________7. It is long-handled tools used to remove foods or impurities from liquids.

____________________________8. It is used for straining liquids when a velvety texture is desired. These tend to be
expensive, but are a must for any serious home cook.

FSM 212 ADVANCE BAKING 11

____________________________9. It is a conical sieve with an extremely fine mesh.

____________________________10. It is used to remove seeds and other coarse matter from soft foods, but
produces a coarser-textured product than the chinois.
____________________________11. It is used primarily to aerate and remove impurities from dry ingredients and
drain or puree cooked foods.

____________________________12. It is used to create a rice dish or custard dish made with meat, fish, poultry,
vegetables, or cheese.

____________________________13. It is commonly found in every kitchen.

____________________________14. It is being able to bake tart shells ahead of time, and later fill them with pastry
creams, curds and fruits for tarts or to ladle in savoury custards or quiche fillings for appetizers and entrees.

____________________________15. It is used for food storage, holding and serving. They are used in many facets of
the restaurant and catering industries.

____________________________16. It is for baking bread rolls, pastries and flat products such as cookies, sheet
cakes, Swiss rolls and pizzas.

____________________________17. It is used for shaping or holding various batters and dough.

____________________________18. It is used to sauté or braise a variety of foods.

____________________________19. It is excels at cooking anything that's mostly liquid. This means it's great for
stewing, simmering, making soups and, unsurprisingly, making sauces like pasta sauce.

____________________________20. It is commonly used for sauces and reductions, where the flat, heavier bottom
helps the cooking process.

____________________________21. It is round vessels with one long handle and straight or sloped sides.

____________________________22. It is typically large (from 15 to 28 quarts) and round with two handles. Most
braziers are made of heavyweight aluminium, though there are now some smaller

____________________________23. It is a cooking pot having a handle on each side and a close-fitting lid, used
especially for stewing and simmering.

____________________________24. It is long round vessels with straight sides and two loop handles, available in a
range of sizes based on volume.

____________________________25. It is frequently used in commercial kitchens for food storage or service, but they
cannot be used for heating or cooking except in a microwave oven.

FSM 212 ADVANCE BAKING 12

____________________________26. It is includes earthenware; porcelain and stoneware are used primarily for
baking dishes, soufflé cups, casseroles and baking stones because they conduct heat uniformly and retain
temperatures well.

____________________________27. It is conducts and retains heat poorly, it is a hard, durable metal particularly
useful for holding foods and for low temperature cooking where hot spots and scorching are not problems.

____________________________28. It is used most commonly in commercial utensils. It is light-weight and, after

copper, conducts heat best.

____________________________29. It is heats rapidly and evenly and cools quickly.

____________________________30. It is used in process control equipment to assist in process regulation, they are
installed in industrial equipment to record its use.

____________________________31. It is used for taking a quick temperature reading of an item, but you don't leave it
in the food while it cooks.

____________________________32. It is a thermometer that has a pointy metal stem that can be inserted into food.

____________________________33. It is used in the bakeshop to determine when foods are fully cooked and when
working with yeast dough, chocolate, sugar and other ingredients.

____________________________34. It is servings of cookie dough, muffin batter, potato salad, ice cream, and other
soft, difficult-to-manage foods

____________________________35. It is a type of spoon used for soup, stew, or other foods.

____________________________36. It is used for measuring solid cooking ingredients like flour, sugar, oats, etc.

____________________________37. It is allow you to pour a liquid into the cup and bring it even with a measurement
line without spilling.

____________________________38. It is used to measure an amount of an ingredient, either liquid or dry, when

cooking.

____________________________39. It is measured by volume using measuring spoon and measuring cups, though
most professional bakeshops use scales to measure all but the smallest quantities.

____________________________40. It is also use a spring mechanism but provide digital readouts in 1/10- or 1/4 –
ounces increments.

FSM 212 ADVANCE BAKING 13