Basic Baking skills and knowledge

1. Use of equivalents, weights and measures.
2. Familiarity with the baking utensils, equipment and other kitchen tools.
3. Know how to be select, use and care for baking utensils and equipment.
4. Know how to make substitutions if ingredients called for are not available.
5. Mixing techniques in mixing butters or dough.

          Metric System- the existing units of weights and measures.

          Gram- basic unit of weight.

          Liter- basic unit of volume.

          Meter- basic unit of length.

          Degree Celsius- basic unit of temperature.

          Temperature- measurement of heat intensity.  It indicates the degree of warmth on coldness of an object.

          Thermometer- device use in measuring temperature.

           

 2 Scales of thermometer

1. degree centigrade- water freezes at 0' and boils at 100'.

2. degree farenheit- freezing point of water is 32', while the boiling point 212' on a difference of 180'.

2 ways of converting measures from the scale to another

A. 'F (degree farenheit) - 1.8 x '(+32)

     'C degree centigrade = 'F-32/1.8

B. 'F = 9/5 ( T'C + 32)

    'C = 5/9 ( T'F = 32)

Oven temperature ranges and corresponding intensity

‘F	‘C	Intensity
250	120	Very  low
300-325	150-160	Low
350-375	170-190	Moderate
400-425	200-220	Hot
450-475	230-260	Very hot