26 Baking Techniques

Commercial bakers use formulas because accuracy ensures a consistent final product. Commercial bakers prefer to use weight measurements for greater accuracy. Commercial bakeshops rely on a variety of small tools to help with preparation and baking.

Wheat flour, liquids, fats, sugars and sweeteners, eggs, and leavening agents are the ingredients that play central roles in the baking process. A wide range of flavorings can be used to enhance the flavor of baked goods. Additives are used to color, thicken, provide texture in, and replace fat in baked products.

  • pdf version of Unit 6, Chapter 26
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Sep 4, 2011, 7:22 AM
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    Tony Ferguson,
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    Tony Ferguson,
    Sep 4, 2011, 7:22 AM
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