BAKING

Question 1

Definition of baking

Answer 1

Baking is the principle of cooking where food is cooked by dry heat in an oven(convection). The dry heat converts the water content of the food into steam, which bakes the food.

Question 2

Associated culinary terms of baking

Answer 2

Bain maries: Water baths which hold containers of the food being baked. This slows the cooking process and allows heat to be transferred more evenly(heats the water and then cooks the food) E.g. custards and rice puddings, creme brûlée

En Papillote: Where food is encased in a foil or paper envelope. The food item is cooked in the oven by the steam created in the bag
E.g. should only be used for tender cuts of meat, poultry and fish (very healthy)

Blind baking: Occurs when pastry cases are placed in the oven to brown before a filling is added. Pastry must be pierced, lined with baking paper and weighed down with cooking = beads or uncooked rice. Ensures pastry cases cook evenly and retain their shape.

Question 3

Suitable foods and recipes for baking

Answer 3

• Baked rice custard
• Baked chicken and vegetables
• Quiches
• Cakes
• Meat - Beef Wellington

Question 4

Utensils and equipment required when baking

Answer 4

Baking trays
Water baths
Cooling racks 
Oven- which needs accurate thermostat controls and an even temperature throughout. Should be loaded from the top shelf down. 
Combi oven
Pizza Ovens

Question 5

Principles and practices when baking

Answer 5

• Average cooking temperature for baking is generally 180 degrees celsius
• Even heat is the major contributing factor in producing quality baked products.
• Oven must be preheated well in advance to ensure it is ready for cooking.
• Ensure temperature is set for the entire cooking time
• Food needs to be put in the correct position in the oven (top for fast cooking, middle for even cooking and browning and bottom for slow cooking items)
• Handle all items with care
• Must keep the oven door closed for the first few minutes to avoid the food item collapsing

Question 6

Characteristics of food/dishes prepared for baking

Answer 6

• Baking uses convection heat in oven
• Crunch on the outside soft on the inside
• Golden outside
• Tender larger cuts are used
• Meat and vegetables retain moisture due to the sealing of the outside during cooking
• Juicy texture on the inside

Question 7

Effect(s) on the nutritional value of food when baking

Answer 7

• Baking is a healthy method of cooking as minimal fat is required.
• Some nutrient loss does occur

Question 8

Safe and hygienic work practices when baking

Answer 8

• Follow correct personal hygiene before cooking
• Ensure cooking utensils and containers are clean
• Use equipment appropriate to the size of the recipe
• Use appropriate heat-proof gloves
• Take care when removing products due to the weight of its contents

Question 9

Problems in the cooking process of baking

• Causes
• Indicators
• Corrective action(s)

Answer 9

• Overcooking of food: exterior becoming burnt, and maybe the food becoming inedible → use a timer, correct temperature
• Uneven cooking: opening oven door, incorrect temperature, incorrect placement of food → water bath, blind baking, En Papillote method to encase juices, light on in oven to prevent opening oven multiple times
• Food is too dark: the temperature is too high or the item was put on the wrong shelf in the oven
• Pastry is tough and chewy: wrong flour used; too much liquid; too much fat used; temperature too low
• Pastry has shrunk: too much liquid or not enough fat in the mixture; over-mixed or not rested prior to cooking
• Egg custard is not set properly: it could be under-cooked or the measurements were incorrect in preparation
• Uneven texture of egg custard: the temperature was too high during the cooking process or the item was placed in the wrong position in the oven