BAKING
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BAKING |
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Definition:
The cooking of food/food items by convected dry heat in an oven
Methods
Place foods in a hot oven, usually without any significant amount of fat or liquid this can be varied by the placing of foods into an oven
i with humidity factor introduced i.e. steam
ii within a water bath (bain marie) this helps control the temperature ensuring that the items in it do not rise above 1000C - Always check that the oven is set at the correct temperature.
1. Basic flour products including sweet and savoury items.
Pastries
• Short - sweet or savoury
• Puff - English, French, Scottish or rough
• Choux pastry
• Hot/cold water pastry
• Strudel and pasta dough
Yeast dough products - bread, rolls, buns, savarin, rum babas, pizza - etc.
Cakes
• Victoria sandwich
• Genoise sponge
• Swiss roll
Other flour products
• scones
• shortcakes
• biscuits
• products made from non wheat flour i.e. blinis (Russian pancake bread made from buckwheat), tortillas made from maize flour, rye bread etc.
2 Milk and egg custard based products - creme caramel, diplomat pudding, bread and butter pudding, rice pudding, quiche etc.
3 Fruit
4 Potato dishes
5 Others i.e. meringue, soufflés,
[back to the top]1 temperature control and shelf positioning
2 time control
degree of cooking required
3. Safety
• use of oven gloves
• hot handles
• sleeves rolled down
Equipment
1 pastry & proving ovens
2 general purpose oven ranges
3 forced air convection ovens
4 small equipment and utensils
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