--- Tips for Baker ---

1. Successful Baking
A number of factors are involved in the success of
any baking endeavour:
• accurate measurement of all ingredients,
• using the correct tools, equipment, and pans,
• following recipe directions carefully,
• using correct mixing techniques,
• setting the oven temperature correctly,
• positioning the pans in the oven properly, and
• testing for doneness.

2. Flour Mixtures
CLASSES POUR BATTER DROP BATTER SOFT DOUGH STIFF DOUGH
 Liquid 1 part 1 part 1 part 1 part
 Flour 1 part 2 parts 3 parts Four parts
 Consist
ency
Joins in
steady
stream
Breaks into
parts
Sticky touch Firm to
touch
 Product
Sample
Pop over,
griddle
cakes,
cream puff
Muffins,
fritters,
drop cakes
Rolled
biscuits,
yeast rolls
and bread
Pie crust,
noodles,
rolled
cookies

3. CLASSES MIXING PRODUCT
CHARACTERISTICS
TYPE OF FLOUR
TO USE
Pour Batter
Mixing
Do not need
much
Soft velvety goods Soft wheat flour
or cake flour
Drop Batter Not very
thorough
mixing
Crisp product All purpose
flour
Soft Dough Kneading,
rolling and
shaping
soft
Bread flour
(high gluten
strength)
Substitute-all
purpose flourStiff Dough stiff

4. • Rolling pins come in all sizes,
lengths and types of
materials, but the most
common are wooden pins
with or without
handles. You need a rolling
pin if you intend on making
pastry, tea biscuits, cut-out
cookies, donuts and other
delicacies

5. • You can use any type of
bowl - plastic, ceramic,
glass or stainless, as long
as you have enough
room to mix the amount
of ingredients

6. • Flour Sifter - A sieve,
or sifter, is a device for
separating wanted
elements from unwanted
material or for
characterizing the particle
size distribution of a
sample, typically using a
woven screen such as a
mesh or net
•

7. • Cookie Cutters, Presses,
Rosette Makers
• If you plan on making
cut-out cookies - where
you roll out the dough
with a rolling pin and cut
out the cookies - you'll
need a few cookie
cutters.

8. • Baking Sheets, Pans,
Muffin Tins
• Baking pans come in
various sizes and shapes
from sheets for baking
cookies, pans for cakes,
bread or muffins to
shaped or Bundt cake
pans.

9. • Measuring Cups, Spoons
• In order to follow any
baking recipe, measuring
cups and spoons are
essential. Standard
measuring cup sets usually
have a 1-cup, 1/2-cup, 1/3-
cup and 1/4-cup measures
–

10. • Spatulas, Wooden Spoons
and Whisks
• You need at least a couple of
rubber or silicone spatulas to
scrape the bowl, as well as a
small metal spatula to serve
desserts.

11. • Cooling Rack
• While you can just cool
cakes or breads by
removing from the pan
onto a board, the bottom
of the baked goods tends
to become soggy. But if
you use a cooling rack, the
baking cools evenly
because air can flow
around it.

12. • Pastry Blender, Pastry
Cutter
• A pastry blender is used
during the mixing of the
pastry dough. It also
has lots of other
applications, such as
blending the flour,
sugar and butter for a
fruit crisp or mashing
boiled eggs for egg
salad. A pastry blender
is a basic essential tool
for mixing pastry.

13. Baking Pans
SQUARE cm litres inches cups
Small 18 x 18 x 5 1.25 7 x 7 x 2 5¼
Medium 20 x 20 x 5 1.4 8 x 8 x 2 5¾
Large 23 x 23 x 5 1.5 9 x 9 x 2 6
ExtraLarge 25 x 25 x 5 2.5 10 x 10 x 2 10½

14. RECTANGULAR cm litres inches cups
Small 15 x 25 x 4 1.5 6 x 10 x 1½ 6
Medium 17 x 28 x 4 2 7 x 11 x 1½ 8
Large 23 x 32 x 5 3 9 x 13 x 2 12

15. LAYER cm litres inches cups
Small 20 (dia.) x 4 1.25 8 (dia.) x 1½ 5¼
Large 23 (dia.) x 4 1.5 9 (dia.) 1½ 6

16. LOAF cm litres inches cups
Small 20 x 10 x 7 1 8 x 4 x 3 4
Large 23 x 12 x 7 1.5 9 x 5 x 3 6

17. TUBE cm litres inches cups
Small 17 (dia.) x 6 1 7 (dia.) x 2½ 4
Medium 20 (dia.) x 10 1.5 8 (dia.) x 4 6
Large 23 (dia.) x 10 2.5 9 (dia.) x 4 10½
Extra Large 25 (dia.) x 10 3 10 (dia.) x 4 12

18. SPRINGFORM cm litres inches cups
Small 23 (dia.) x 6 2.5 9 (dia.) x 2½ 10½
Large 25 (dia.) x 8 3 10 (dia.)x 3 12

19. BUNDT cm litres inches cups
One size 25 (dia.) x 8 3 10 (dia.)x 3 12

20. PIE PLATES cm litres inches cups
Small 20 (dia.) X 3 0.6 8 (dia.) x 1¼ 2½
Medium 20 (dia.) X 4 0.75 8 (dia.) x 1½ 3
Large 23 (dia.) X 3 0.85 9 (dia.) x 1¼ 3½
Extra Large 25 (dia.) X 3 1 10 (dia.) x 1¼ 4

21. Sifting separates coarse
particles by passing through
a sieve. In the process, air
is incorporated.

23. • Creaming is the rubbing
of one or two
ingredients against a
bowl with the help of a
wooden spoon or
electric mixer. The
cream mixture should
have smooth and grainy
particles

24. • Cutting in is mixing fat and flour with the use
of a pastry blender or two knives in a scissor-
like manner. This method cuts fats into small
pieces. It is usually used for pastries and
biscuits.

25. Folding is working with two ingredients very
gently to retain air in the mix. It can be done
with beaten egg whites. It is usually done by
hand with a rubber scrapper.

26. • Cutting and folding involve
cutting vertically into the
mixture with a rubber
scraper or spoon and
turning over and over by
gliding the spoon across the
bottom of the mixing bowl
at each turn

27. • Beating incorporates air into the mixture by
mechanical agitation. It can be done with a
fork, wire whisk, egg beater, or electric mixer

28. • Kneading is to manipulate
by pressure alternating
with folding and stretching

29. • Whipping is to beat
eggs and cream to fill
them with air and
make them thick and
fluffy

30. • Stirring is often done
by rotating a wooden
spoon through a
mixture as needed

31. • Scalding is heating
below boiling point in
a double boiler

32. • Two-Bowl Mixing Method
• Also known as the muffin method,
• this technique involves mixing all dry ingredients
in one bowl and all wet ingredients in another.
• Slowly add the wet ingredients to the dry
ingredients, mixing with a wooden spoon or
spatula as you go.
• Don't use an electric mixer or overbeat;
• the batter should be lumpy.
• This is best for quick breads and muffins.

33. • The Creaming Method
• With the creaming method, you first beat or
cream the fats, such as butter or shortening,
with sugars, spices and salt.
• Once the mixture is light and airy, you add the
rest of the ingredients. This method produces
a moist, cake-like dough.

34. Cooking Conversion Chart
Unit: Equals: Also equals:
1 tsp. 1/6 fl. oz. 1/3 Tbsp.
1 Tbsp. ½ fl. oz. 3 tsp.
1/8 cup 1 fl. oz. 2 Tbsp.
¼ cup 2 fl. oz. 4 Tbsp.
1/3 cup 2¾ fl. oz. ¼ cup plus 4 tsp.
½ cup 4 fl. oz. 8 Tbsp.
1 cup 8 fl. oz. ½ pint
1 pint 16 fl. oz. 2 cups
1 quart 32 fl. oz. 2 pints
1 liter 34 fl. oz. 1 quart plus ¼ cup
1 gallon 128 fl. oz. 4 quarts