BREAD & PASTRY REVIEWER
Baking – is a method of preparing food that use dry
heat, normally in an oven, but can also be done in hot
ashes, or on hot stones.
History of Baking
- The development of baking can be traced
through the earliest methods of bread making,
since bread is staple food in many civilizations.
Early bakers cooked unleavened breads by
placing them on top of heated stones.
- In Philippines we bake bibingka, in a bibingkan,
a native clay stove fitted with a clay dish. Heat
comes from embers underneath the stove and
on a metal pan which placed at top of clay dish.
Maria Orosa e Ylagan
- Was a Filipino food technologist,
pharmaceutical, chemist, humanitarian and war
heroine.
The French Bridge System
- A bakery focuses on the regular and large-scale
production of breads, cakes, and pastries. The
master baker takes charge of the overall
production and is assisted by bakers and
apprentices.
- He or she is designed as the pâtissier under the
traditional hierarchy of the French bridge
system.
- The French bridge system or brigade de cuisine
was established to help run the kitchen more
efficiently.
- The kitchen brigade was developed by the
legendary French chef, Georges Auguste
Escoffier.
George Auguste Escoffier
- Culinary writer who populariced and updated
traditional French cooking methods.
- Each member of the team functions under
hierarchy of kitchen roles and headed by the
Executive Chef (chef de cuisine). He or she
supported by the Sous Chef (assistant chef),
Chefs de Partie (station chef or line cooks),
Demi Chef (assistant station chef), Commis
(attendants), and apprentice.
Confiseur – makes the candies and other sweets.
Glacier – makes the ice cream and frozen dessert.
Decorateur – decorates the cakes.
Boulanger – makes the bread and pastries.
Chocolatier – makes the chocolate pralines and
bonbons.
Baking Equipments and Utensils
Oven - baking is done in an oven fueled by gas ,
diesel, electricity, or wood fire.
Deck Oven – has one to four separate baking
compartments where the baking pans containing
the dough or batter are placed.
Convection Oven – is fan assisted, procedures oven
heat, and bakes food faster than the conventional
deck oven.
Hearth Oven – refers to the food burning ovens
usually made from bricks and produces heart-type
breads like baguette, boule and traditional bagels.
Mixers and Kneaders – is used in combining
ingredients to make the batter, dough, filling or
frosting.
Planetary Mixer – the bowl of this mixer is
stationary while the attachment goes around as the
ingredients are mixed (cookie dough and cake
batter).
Spiral Mixer – is usually for mixing bread dough and
some cakes. The bowl rotates in a spiral motions as
the dough hook mixes the dough.
Horizontal Mixer – is the large-scale bakery
production. It is constructed in a box type structure
and full floor model with its mixing implements
located in front.
Oblique Mixer - this mixer moves at an angle and is
commonly used for kneading dough for the
baguette and other European breads.
Workstation – is an area where the baker or pastry
chefs works. Usually it is wood or marble topped.
Speed Racks – commercial kitchen use the speed
rack which has shelves for stacking pans and cooling
in between jobs.
 Chillers and Freezers – keep perishable ingredients
such as butter, eggs, cream, milk and nuts.
Measuring Cup – two kinds of measuring cups are
used in baking. The dry measuring cups are set of
cups used for dry ingredients such as flour, sugar,
etc..
Measuring Spoon – a set of spoons measuring 1
tablespoon, 1 teaspoon, ½ teaspoon, ¼
teaspoon and 1/8 teaspoon.
Weighing Scale – for measuring ingredients, batter
or dough by weight.
Small Tools and Hand Tools
Mixing Bowl – usuallu attached to the mixer or as a
separate unit, bowl is where the batter or dough is
mixed and held. Usually a stainless steel or
tempered galss bowl is preferred because it does
react to acids. It comes in assorted sizes and is
stackable for easy storage.
Pastry Blender – used to cut in the dough for pies
and other pastries.
Rolling Pin – cylindrical tool, sometimes with a
handle on each side, used in rolling and flattening
dough. A wide rolling pin, at least 16-18 inches.
Dough Cutter – used in cutting dough into desired
portions and are usually made from plastic, stainless
steel, or wood (for pan de sal ).
Wire Whisk - used in beating egg whites and
stirring batter for a smooth texture.
Food Processor – a machine fitted with a blade that
can be used to mix ingredients in making pastry
dough.
Blender – an electric or mechanical appliance used
in turning ingredients into a puree.
Immersion Blender - a handheld blender that used
directly on a pot or a bowl.
Shaping and Decorative Tools
Cookie Cutters - made of plastic, stainless steel or
silicon. It is used in cutting rolled cookie dough into
various shapes.
Cookie Molds – used in embossing a design on to
the cookie dough of the springerle, speculaas, and
sanikulas.
Cookie Press – composed of a plunger rod,
cylindrical compartment which hold the sofr dough,
and decorative round disks at the end.
Pastry Bag – used as a container for depositing
dough or batter into a baking sheet or pan.
Pastry Tip/Tube – usually attached to the end of
pastry bag.
Pastry Wheel – a pastry tool with a handle and a
rotary blade used in crimping, sealing, and cutting
the edges of dough.
Scrapper – usually made of silicon or rubber. It is
also known as a rubber spatula.
Sieve – very thin mesh strainer for sifting flour and
other ingredients.
Spatula – is used for leavening the surface of
batters when put in the pan.
Tongs – usually made from metal. It is used in
picking up or serving hot bread rolls.
Turner – has a wide blade to lift the cookies from
the baking sheet.
Cake and Pie Server – has a handle and a wedge
shaped end used in cutting, lifting, and serving slice
of cake or pie.
Pizza Cutter – also known as the pizza wheel and
used in cutting pizzas.
Pastry Brush – used for glazing breads and pastry
dough with eggs or milk wash; applying butter, oil
or shortening to grease the pan.
Box Grater – for grating and shredding ingredients,
vegetables and cheeses.
Zester – used in peeling the zest or rind of citrus
fruits into strips.
Basic Ingredients
- To ensure success in baking. Use exact
ingredients specified and measure them
properly.
Flour – in the product of ground wheat wherein the Eggs and Dairy Products
milling process separates the bran (or hull),
endosperm and germ. Eggs – provide the structure, flavour, and color
to the baked goods.

Fresh Milk – contributes to the texture, flavor,

and crust color of the baked product.
3 Most Common Flour Evaporated Milk – slightly thicker in consistency
 All-purpose Flour – used for cookies, pies, compared to fresh milk; processed milk that is
pastries some cakes and soft breads. It has heated until 60 percent of the water
protein content of 9% to 11%. evaporates. It is usually sold in 154 mL and 370
 Cake Flour – used for chiffon cake and other mL cans.
aerated cakes. It has protein content of 7 Sweetened Condensed Milk – processed milk
percent up to 9.3%. wherein water is partially removed and sugar is
 Bread Flour – used for breads and some added.
pastries. It has protein content of 12% to
14%. Heavy Cream – cream that contains at least 36
percent milkfat and is used in making custards,
Sugar – is drived from sugar cane or sugar ganache, and frosting and for lightening pastry
beets. In baking it provides flavour and it also creams.
gives crust its color through caramelization.
 Butter
Granulated – it is also called glucose and  Cheese
fructose.  Fats and Oil
Brown Sugar – partially refined cane sugar with  Margarine
residual molasses, as define in breadmaking  Oils
technology.  Lard
 Vegetable Oil
Confectioners – sometimes called the
powdered sugar, it is refined sugar that has Leavening Agents
been grounded into finer particles. - Are natural leaveners cause bakes products to
Pearl – opaque white, crystallized sugar with rise.
larger grains and used for liege waffles and o Yeast
sugar waffles. o Baking Powder
o Baking Soda
Molasses – it is used for gingerbread cookies, o Crean of Tartar
fruitcakes, and darkes baked products and as a
humectant to retain moisture.

Honey – natural liquid sweetener that has been

separated from the hoeycomd by centrifugal
force, gravity, straining or other methods.