Baking Tools and

Equipment
BAKING WARES:
- are made of glass or metal containers for batter and dough with
various sizes and shapes.

CAKE PANS:
- comes in different sizes and shapes and may be round square
rectangular or heart shaped.
1. TUBE CENTER PAN: -Deeper than a round pan and with a
hollow center, it is removable which is used to bake chiffon type
cakes.
2. MUFFIN PAN: -has 12 formed cups for baking muffins and
cupcakes.
3. POP OVER PAN: -is used for cooking pop over.
4. JELLY ROLL PAN: - Is shallow rectangular pan used for baking
rolls
5. BUNDT PAN: - Is a round pan with scalloped sides used for
baking elegant and special cakes.
6. CUSTARD CUP: -Is made of porcelain or glass used for baking
individual custard.
7. GRIDDLE PANS: -are used to bake griddles
8. LOAF PAN: - Is used to bake loaf bread.
BISCUIT AND DOUGHNUT CUTTER: - Is used to cut and shape biscuit or
doughnut.
CUTTING TOOLS: - Include a knife and chopping board that are used to cut
glazed fruit, nut, or other ingredients in baking
ELECTRIC MIXER: - Is used for different baking procedure for beating,
stirring, and blending.
FLOUR SIFTER: - Is used for sifting flour.
GRATER: - Is used to grate cheese, chocolate, and other fresh fruits.
KITCHEN SHEARS: - Are used to slice rolls and delicate cakes.
MEASURING CUPS: -consist of two types namely:
a.) A graduated cup with fractions (1, , 2/3, , 1/3, ,
1/8) marked on each side.
b.) A measuring glass made of transparent glass or plastic
is more accurate for measuring.
1

MEASURING SPOONS: - consist of a set of measuring spoons used to

measure small quantities of ingredients.
MIXING BOWL: -comes in graduated sizes and has sloping sides used for
mixing ingredients.
MORTAR AND PESTLE: - Is used to pound or ground ingredients.
PARING KNIFE: - Is used to pare or cut fruits and vegetables into different
sizes.
PASTRY BAG: - A funnel shaped container of icing or whipped cream.
PASTRY BLENDER: - Has a handle and with wire which is used to cut fate or
shortening in the preparation of pies
PASTRY TIP: - Is a pointed metal or plastic tube connected to the opening of
the pastry and is used to form desired designs
PASTRY BRUSH: - Is used in greasing pans or surface of pastries and
breads.
PASTRY WHEEL: - Has a blade knife used to cut dough when making
pastries.
ROTARY EGG BEATER: - Is used in beating eggs or whipping cream.
ROLLING PIN: - Is used to flatten or roll dough.
RUBBER SCRAPER: - Is used to remove bits of food inside of the bowl.
SPATULA: - Comes in different sizes; small spatula is used to remove
muffins and molded cookies from pans which are 5-6 inches large spatula for
icing or frosting cakes; flexible blade is used for various purpose, large
spatula for icing or frosting cakes; flexible blade is used for various purposes
STRAINER: - Is used to strain or sift dry ingredients.
TIMER: - Is used in timing baked products, the rising of yeast and to check
the doneness of cakes.
WEIGHING SCALE: - Is used to measure ingredients in large quantities.
UTILITY TRAY: - Is used to hold ingredients in large quantities.
WIRE WHISK: - Is used to beat or whip egg whites or cream.
WOODEN SPOON: - Is also called mixing spoon which comes in various
sizes suitable for different types of mixing.

Other Baking Tools and Equipment

CAKE DCOR (CYLINDRICAL) - Is used on decorating or designing cake
and other pastry products.
COOKIE PRESS: - is used to mold and shape cookies.
OVENS: - The workhorses of the bakery and pastry shop and are essential
for producing the bakery products.
SEVERAL KINDS OF OVENS
A. DECK OVENS: - The items to be baked either on sheet pans or in
the case of some bread freestanding are placed directly on the
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bottom, also called as STACK OVEN: - Because several may be

stacked on top of one another
B. RACK OVEN: - Is a large oven into which entire racks full of sheet
pans can be wheeled for baking.
C. MECHANICAL OVEN: - The food is in motion while it bakes in this
type of oven.
D. CONVECTION OVEN: - Contains fans that circulate the air and
distribute the heat rapidly

Standard Weighing
Measurements
3

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp.

2 tablespoon = 1/8 cup
4 tablespoon = 14 cup
5 1/3 tablespoon = 1/3 cup
34 cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
OVEN TEMPERATURES
C=(F 32) x 5/9
F= (C x 9/5) + 32

COMMON UNITSOF WEIGHT

1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = 14 to 12
cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1
14 cups
14 oz, can evaporated milk = 1
2/3 cups
1 lb. brown sugar = 2 14 cups
(packed)
1 lb. confectioner sugar = 3 12
cups
1 lb. confectioner sugar = 2 12
cups
1 lb. nuts = 4 12 cups
1 lb. dried nuts = 2 cups

5 whole eggs = 1 cup

12 egg yolks = 1 cup
8 egg whites = 1 cup
COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9
milliliters
1 tablespoon (T. or tbsp. ) = 12
fluid ounce
14.8 milliliter
15 ounces raisins = 3 cups
1 pound dates = 2 12 - 3 cups
12 pint whipping cream = 2
cups whipped creams

Conversion/Substitution of
Weights and Measures
1 tbsp. all-purpose

tbsp. cornstarch, potato starch, rice starch or

arrowroot starch
4

flour
1 tbsp. cornstarch
1 c. sifted cake
flour
1 c. sugar
granulated
1 c. honey
1 oz. chocolate
1 tbsp. baking
powder
1 tsp. active dry
yeast
1 whole egg
1 egg yolk
1 egg white
1 sq. unsweetened
chocolate
1 c. butter
1 c. coffee cream
(20%)
1 c. heavy cream
(40%)
1 c. whole milk
1 c. milk
1 c. butter milk or
sour milk

2 tbsp. all-purpose flour

7/8 c. all purpose flour sifted, 1 c. all purpose flour
minus 2 tbsp.
1 1/3 c. brown sugar, lightly packed, 1 c. corn syrup
minus c. liquid, 1 c. honey minus to 1/3 c. liquid
1 c. sugar plus c. liquid
3 tbsp. cocoa plus 1 tbs. fat
tbsp. baking soda plus c. fully soured milk or
lemon juice mixed with sweet milk to make c., tsp.
baking soda plus to c. molasses, cream of tartar
1 package (7gram) dry yeast compressed yeast cake
2 egg yolks or 3 tbsp. thawed from frozen eggs, 2
tbsp. sifted dry whole eggs powder plus 2 tbsp.
lukewarm water
1 1/3 tbsp. frozen egg white
2 tbsp. frozen egg white, 2 tsp. dry egg yolk powder
plus 2 tsp. water
tbsp. cocoa plus 1 tbsp. fat b
1 c. margarine, 7/8 to 1 c. hydrogenated fat plus tsp.
of fat, 7/8 c. of lard plus tsp. Salt
3 tbsp. butter plus about 7/8 c. Milk
c butter plus c. of milk
1 c. reconstituted non-fat dry milk plus 2 tbsp. of
butter of margarine
3 tbsp. of sifted non-fat dry milk plus 1 c. water, 6 tbsp.
of sifted crystals plus 1 c. Water
1 tbsp. of vinegar or lemon juice plus enough sweet
milk to make 1 c. (let stand for 5 min.) 1 tsp. of
cream of tartar plus 1 c. of sweet milk.

Macaroons
5

Ingredients:

cup butter, softened

cup sugar

2 eggs

1 can (14 ounces)

sweetened condensed
milk

teaspoon vanilla
extract

cup flour

2 cups desiccated coconut

Instructions:

1. In a bowl, cream butter using a hand mixer on low speed. Add sugar
and beat together until well blended and fluffy. Add eggs one at
time, beating continuously. Add condensed milk and vanilla extract
and continue to beat until blended.
2. In a medium bowl, combine flour and desiccated coconut. Add to
egg mixture and beat until combined.
3. Scoop into paper-lined mini muffin pans and bake in a 350 F oven for
about 15 to 20 or until golden. Allow to cool for about 5 minutes.

Dinner Roll
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Recipe for Dinner roll

Raw Materials

Quantity

Flour
Yeast

300gm
10gm

Tools & equipment

Mixing machine
Mixing bowl
Hook

Quantity
1
2
1

Sugar

30gm

Wooden spatula

Salt

5gm

Weighing scale
Working table

1
1

Bread mould
Baking tray
Egg brush
Gas oven
Oven gloves
Sieve
Oil brush
Fermentation
cabinet

1
2
1
1
2
1
1
1

Egg

1pc

Milk
Butter

150ml
30g

Method of preparation
1 Collect and measure all ingredients as per recipe.
2 Stir the yeast into the warm water and let it sit until dissolved. IN a
separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add
this to the yeast mixture and stir until combined. Add all the flour and
stir until it forms a shaggy dough.
3 Knead the dough. Knead by hand against the counter, for 8-10
minutes, until smooth but slightly tacky. It should spring back when
poked.
4 Let the dough rise. Cover the mixing bowl and let the dough rise in a
warm spot until doubled in bulk, about an hour.
5 Shape the rolls. Dust your work surface with a little flour and turn the
risen dough out on top. Divide the dough into 12 pieces with a bench
scraper. To shape into rolls, tuck the edges underneath to form a
plump little package, then roll the dough against the counter or
between your palms until round.
6 Heat the oven and let the rolls rise. Line a 9x13 pan with parchment
and spray with non-stick coating. Arrange the rolls inside the pan
spaced a little apart. Let the rolls rise until they look pillowy and fill the
pan roughly 30-40 minutes
7 While the rolls are rising, pre-heat the oven.
8 Brush the rolls with butter. Melt the butter and brush it over the risen
dinner rolls. This helps the tops to brown and keeps the crust soft.
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9 Bake the rolls: Bake the rolls until golden brown, 15-18 minutes. Lift
the rolls from the pan using the parchment and let the rolls cool on a
wire rack until cool enough to handle. They are best if eaten within a
day or two, but will keep in airtight container on the counter for up to a
week. Rolls can also be frozen for up to 3 months and reheated in a
warm oven.
10 Place the dough in the fermentation cabinet for 30 minutes to ferment
at temperature 35 C and 92% humidity.
11 After fermentation place the dough on the working table:
12 For Dinner roll scale each 50 gm per piece. Shape and place on oiled
greased baking tray and brushed with egg.
13 Place baking tray in the proofing cabinet at temperature 35C and
humidity 92% for 25minutes to proof the dinner roll.
14 After proofing remove the baking tray carefully from proofing cabinet
and place in the preheated oven at 180C.
15 Bake for 10-15 minutes.When dinner rolls are golden brown colour and
spongy to touch take out from the oven and brush with butter oil.
Then place on the cooling rack to cool. When cool store or package
appropriately.

Swiss Roll
Raw Materials

Quantity

Egg (piece)

Tools & equipment

Mixing machine
Mixing bowl
Whisk

Quantity
1
2
1
8

Sugar (g)
Cake Flour (g)
Vanilla essence
Corn oil (g)

100
170
5g
50

Wooden spatula

Weighing scale
Working table

1
1

Water (g)
Baking powder (g)

140
7

Sieve
Gas oven
Cake mould(round)
Oil brush
Baking tray

1
1
1
1
1

For Swiss Butter Cream

(Basic)
Egg whites (Piece) 2
Sugar(g)
100
Butter, cold
225
Vanilla (T)
5

Method:
1. With a mixing bowl fitted with wire whip attachment,
combine egg yolks, water, vanilla extract and oil together
and beat on medium speed for 1 minute.
2. Add in the dry ingredients, then whip at low speed for 1
minute and scrape side down of the bowl.
3. Whip about 2 minutes in medium speed until the batter is
very smooth and fluffy. Set aside.
4. Whip the egg whites to snow peak and gradually add the
sugar, whisk to stiff peak.
5. Gently fold the meringue into the reserved batter until well
incorporated. Add the vanilla flavor.
6. Divide batter into prepared pans approximately full.
7. For the sponge roll, bake for 10 to 12 minutes until light
brown.
8. Allow the cake to cool down before unmolding.
9. Decorate the cake with swiss butter cream
Method:
1. Combine sugar and egg whites in a bowl stirring until the
sugar dissolved
2. Place on a barely simmering hot water bath, whipping
constantly until the temperature reaches 70C.
9

3. Transfer onto a mixing bowl fitted with a wire whisk

attachment, whip until stiff peak, replace attachment to
paddle, beating to medium speed until cold, gradually add
butter and beat in medium speed until smooth and creamy.

Banana Muffin
Ingredients:
1 large of Banana
2/3 cups of all-purpose flour, sifted
teaspoon baking powder
2 tablespoons melted butter
teaspoon baking soda
6 tablespoons granulated white sugar
teaspoon vanilla extract
egg
teaspoon salt
Instructions
1. Pre-heat the oven in350 degrees Fahrenheit
2. Mash the bananas. Set aside.
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3. Combine flour, baking powder, salt, and baking soda in a bowl. Mix
using a wire whisk. Set aside.
4. In a large mixing bowl, combine the mashed bananas, butter, egg,
vanilla extract, and granulated white sugar. Mix well.
5. Fold-in the dry ingredient mixture in the large mixing bowl. Continue
this step until the texture becomes smooth.
6. Arrange regular sized paper cups in the muffin pan. Scoop the mixture
in each paper cup. Do not fill the cup as it will overflow.
7. Bake in the oven for 13 to 16 minutes.
8. Remove from the oven and let cool by putting in a wire rack.
9. Serve, share and enjoy.

Pie
A pie is a baked dish which is usually made of a pastry dough casing that
covers or completely contains a filling of various sweet or savoury
ingredients.
Pies are defined by their crusts:
Filled pie
- A filled pie (also single-crust or bottom-crust), has pastry lining
the baking dish, and the filling is placed on top of the pastry but
left open.
Top crust pie
- A top-crust pie has the filling in the bottom of the dish and is
covered with a pastry or other covering before baking.
Two-crust pie
- A two-crust pie has the filling completely enclosed in the pastry
shell.
Short crust pie

11

Shortcrust pastry is a typical kind of pastry used for pie crusts,

but many things can be used, including baking powder biscuits,
mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for
multiple servings.
How to make the crust of a pie?
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
Top tips for ingredients
Flour: For a tender crust, choose a low-protein flour. Pastry flour, with
a protein content of about 8-10%, ranks between all-purpose flour and
cake flour. All-purpose flour works just fine for pie crusts, while cake
flour might lack enough protein to form a workable, elastic dough.
Fat: Flaky crusts can be made from a variety of fats: butter, lard,
shortening, duck fat, vegetable oil, or nut oils.
Liquid: Ice water, fruit juices, egg yolks, sour cream, milk or cream
add different flavors and textures to your pie crust.
Salt: dont forget to add a pinch of salt to enhance the flavor of your
crust.
Directions
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour
and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks
chilled unsalted butter into pieces. With a pastry blender, cut in butter,
working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes
together. If dough is still crumbly, add more ice water a tablespoon at a
time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks
separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch
round. Wrap around rolling pin and carefully unroll over a 9-inch pie
plate.
Easy steps in making a Crust
Fit gently into bottom and side of plate. Use kitchen shears to trim
dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough;
wrap each with plastic, stack, and freeze.
There are four ingredients in a standard piecrust: flour, fat, liquid,
and salt. Flour forms the structure and bulk of the crust, fat adds
flavor and creates a flaky texture, liquid binds the dough and keeps it
pliable, and salt enhances the flavor and helps brown the crust.
12

 Always chill the fat (butter, margarine, shortening, or lard) and liquid
before you begin. This prevents the fat pieces from getting creamed
into the flour.
Stir the flour, salt, and sugar (if using) together in a large bowl.
Cut the chilled butter or shortening into the dry mixture using a pastry
cutter or by pinching the fat into the mixture with your hands.
You can also use a food processor: pulse the flour with half the
shortening until its the texture of cornmeal. Add the remaining
shortening or butter and pulse until its the size of small peas.
Turn the mixture into a bowl.
Add the chilled water one tablespoon at a time, mixing gently with a
fork after each addition. You should be able to gently press the dough
into a ball. Handle the dough as little as possible; overworking will
make it tough
Split the dough in half. Pat the dough into balls, flattening them
slightly, and wrap them in plastic wrap.
The dough needs to rest in the refrigerator for at least 30 minutes. This
allows the flour to absorb all of the liquid, lets the dough relax and
become more elastic, and keeps the fat in discrete pieces which will
give the crust a lighter texture when its baked.
Generously dust a clean, dry surface with flour; remove and unwrap
one of the discs of dough from the refrigerator.
Flatten the dough slightly with your hands and dust the dough lightly
with flour before rolling the dough out with a rolling pin.
Start rolling at the center of the dough and work outwards. If youre a
beginning pie-makeror prefer easier cleanupyou can roll out the
dough between sheets of waxed paper.
Working quickly, roll the dough into a circle -inch thick or thinner.
As you roll it out, lift up an edge or move the dough to ensure its not
sticking to the counter. Add flour as needed.
The dough round should be two to four inches wider in diameter than
your pie pan. Use a dry pastry brush to sweep away any excess flour.
Gently fold the dough in half, and then into quarters.
If it seems too brittle to fold, try another bakers trick: roll up the pie
crust around the rolling pin and unroll it over the pie plate.
Carefully pick it up and place it into the pie plate so the center point of
dough is in the center of the pan.
Unfold the dough, letting the weight of the dough settle it in the
bottom and edges of the pan. Without stretching the dough, press the
pastry into the pan with your fingertips.
Use kitchen shears or a paring knife to trim the dough to about a halfinch overhang. Save the scraps; you can use those to bulk up thin
areas of the crust when youre fluting the edges.

13

 If youre making a single-crust pie, fold the dough under itself onto the
flat rim of the pie plate. Flute the edges of the crust, loosely cover it
with plastic wrap, and refrigerate for at least 30 minutes before baking.
For a double-crust or lattice-top pie, refrigerate the bottom crust while
you roll out the top crust. Transfer the top crust (it doesnt have to be a
perfect circle) to a parchment- or wax paper-lined sheet pan. Cover
loosely with plastic, and refrigerate while you prepare the filling.
Once the pie is loaded with filling, lay the top crust over the top.
Trim it to leave a half-inch overhang. Fold the dough under itself and
crimp to form a seal.
Cut vents with a sharp paring knife, or use a fork to prick a decorative
pattern on the top crust. Small cookie cutters are especially nice when
baking apple pies: these need to be well vented so that the crust
doesnt end up as a solid dome over the cooked-down fruit.
Kinds of Pie
Sweet Pie
- Sweet pies are commonly filled with sweetened fruits and various
spices to enhance the flavor when served warm or cold. Sweet
pies also included the genre of creme pies, such as key lime,
chocolate, and banana creme pie.
Savory Pie
- Savory pies, the more traditional side, can be roughly divided
into two categories: meat pies and pot pies.
- Meat pies are often filled with meats, cheese, mixed vegetables,
and combined with a gravy, often as a take-away snack or meal.
- Pot Pies are alike meat pies in terms of content, however are
frequently made in the single serving style and are available
frozen in mass production.

Egg Pie Recipe

Ingredients

Pie Crust

2 cups all-purpose flour

14

1 teaspoon salt

1 cup unsalted butter, chilled

and cut into cubes

to cup cold water

1 cups evaporated milk

3 pieces raw eggs
1 piece egg, white separated
from the yolk

2 tablespoon granulated sugar

1 teaspoon vanilla extract

>>Filling

1 cup granulated sugar

Instructions
1. Create the crust by combining the flour, sugar, and salt then mix
well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients.
Continue mixing until all the ingredients are well incorporated.
4. Gather the dough and mold it into a ball-shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated
dough using a rolling pin. The flattened dough should be wide
enough to cover a 9 inch circular baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the
extra edge using a pair of scissors.
8. Refrigerate while doing the filling.
9. Start making the filling by scalding the evaporated milk. This is
done by heating it in the microwave oven for 2 minutes.
10. In a large mixing bowl, combine the 3 raw eggs and the
separated egg yolk then whisk.
11. Gradually add the granulated sugar while whisking.
12. Put-in the vanilla extract then whisk until every ingredient is
properly distributed.

15

13. Pour-in the scalded milk then mix thoroughly.

14. Beat the separated egg white using an electric mixer until it
forms soft peaks.
15. Fold the processed egg white in the milk-eggs-sugar mixture.
16. Preheat oven to 350 degrees Fahrenheit.

Tart

A Tart is a baked dish consisting of a filling over a pastry base with an open
top not covered with pastry. The pastry is usually shortcrust pastry;

the filling may be sweet or savoury, though modern tarts are usually fruitbased, sometimes with custard. Tartlet refers to a miniature tart; an example
would be egg tarts.

A tart is a sweet or savory dish with shallow sides and only a bottom crust.

16

Tart crusts are usually made from pastry dough: traditionally flour, unsalted
butter, cold water, and sometimes sugar.

The goal is a firm, crumbly crust. (tart)

Tarts are baked in a pan with a removable bottom, or in pastry ring on top of
a baking sheet so that it can be unmolded before serving.

Egg Tart

INGREDIENTS OF CRUST:
200 gm plain flour
25 gm cake flour
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash vanilla extract

INGREDIENTS OF
CUSTARD:
2 eggs
70 gm caster sugar
150 gm hot water
75 gm evaporated milk
1/2 tsp vanilla extract

METHOD (MAKING CRUST):

Place butter at room temperature until softened. Cream the butter and
sugar with an electric mixer over medium speed until the mixture is
smooth, fluffy and light in color.

Add in whisked egg, half at a time, beat over low speed. Add vanilla
extract, mix well.
Sift in flour in two batches, scraping down the sides of the bowl
between additions with a spatula, and make sure all ingredients
combine well. Knead into dough.
Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie
cutter that is just a bit smaller than your tart tin in size. Line dough in
the middle of tart tins, one by one. Lightly press the dough with your
thumbs, starting from the bottom then up to the sides. While pressing
the dough, turn the tart tin clockwise/anti-clockwise in order to make
an even tart shell. Trim away any excess dough.

METHOD (MAKING CUSTARD):

Add sugar into hot water, mix until completely dissolved.

17

Whisk egg with evaporated milk. Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot. Carefully pour
egg mixture into each tart shell.
METHOD (BAKING TARTS):

Preheat oven to 200C. Position rack in lower third of oven. Bake tarts
for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the
custard being puffed up a bit, pull the oven door open about 2 to 3
inches. Bake for another 10 to 15 minutes until the custard is cooked
through. Just insert a toothpick into the custard. If it stands on its own,
its done.

Carrot Cake

INGREDIENTS:

2 cups all purpose flour

2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs

1 1/4 cups oil

1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup nuts (pecans or
walnuts) optional
1 cup raisins (optional

INSTRUCTION:

18

1. Preheat oven to 325F. Prepare two 9 pans or one 12 cake pan or

one 9x 13 sheet pan by lining with parchment or wax paper.
2. Mix together in a bowl together flour,baking soda, baking powder,
salt, cinnamon and nutmeg.
3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for
about minute or so.
4. Add the dry ingredients to the wet mixture and mix for about 2
minutes more.
5. Add the grated carrots. Then add nuts and raisins if desired.
6. Pour batter in prepared cake pans and bake for approx. 45 to 50
minutes. Test for doneness by inserting a skewer, it should be dry when
taken out. Cool then fill and frost with cream cheese frosting. Garnish
with more nuts.

Choco-Peanut
Cookies

Ingredients

1/2 cup unsalted butter

1/2 cup peanut butter

1 cup packed brown sugar

1/2 teaspoon vanilla extract
19

1 pc Egg
3/4 cup unbleached all-purpose
flour
1/3 cup unsweetened cocoa
powder

1 teaspoon baking soda

6 (1 ounce) squares milk
chocolate, coarsely chopped
1 1/2 cups salted peanuts

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together butter, peanut butter and vanilla. Mix
in sugar and egg until well blended.
3. Combine the flour, cocoa and baking soda;
4. Stir into the peanut butter mixture. Add the cut-up chocolate and
peanuts. Stir well.
5. Wet hands with cold water and roll teaspoon sized amounts of dough
into balls.
6. Flatten balls slightly and place 2 inches apart on cookie sheets.
7. Bake for 12 minutes. Transfer to wire racks to cool.

Petit Fours

A petit four (plural:petits fours, also known as mignardises) is a

small confectionery or savoury appetizer. The name is French, petit
four (French pronunciation: [p.ti.fur]), meaning "small oven".

HISTORY
Petit fours were traditionally made in a smaller oven next to the main
oven.In the 18th century some bakers made them during the cooling
process of coal-fired brick ovens to take advantage of their stored heat,
thus exploiting coal's high burning temperature and economizing on its
high expense relative to wood.
In 19th century France, gas ovens did not exist. People largely used the
breadmakers' ovens which only had two settings, a very strong and
high heat setting used for roasting meats and vegetables, or the petit
20

four setting. This setting was of a lower temperature allowing the

correct heat to cook pastries.
Petits fours are miniature sweet treats traditionally served at the end of
a meal. The name comes from the French for little oven, as
historically bakers would use the lower setting on their ovens to cook
delicate pastries and cakes.

TYPES
Petits fours come in three varieties:

1. Glac ("glazed"), iced or decorated tiny cakes covered

in fondant or icing, small clairs, and tartlets

2. Sal ("salted"), savoury bite-sized appetizers usually served

at cocktail parties or buffets

3. Sec ("dry"), dainty biscuits, baked meringues, macaroons,

and puff pastries
In a French patisserie, assorted small desserts are usually
called mignardises, while hard, buttery biscuits are called petit fours.
Simple Butter Cake for Petit Fours

Petit Four
Recipe

Ingredients
2 cups sugar
cup salted butter, softened
cup shortening
2 tsp. vanilla extract
5 eggs

3 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon salt
cup evaporated milk
cup sour cream

Instructions
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1. In a large bowl, cream the butter, shortening and sugar until light and
fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add
to creamed mixture alternately with milk, beating well after each
addition. In a small bowl, beat egg whites until soft peaks form; gently
fold into batter.
2. Pour into a greased 9-in. square baking pan. Bake at 350 for 20-25
minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool
completely.
3. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares.
Place 1/2 in. apart on a rack in a 15-in. x 10-in. x 1-in. pan.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and
sides of cake squares, allowing excess to drip off. Let dry. Repeat if
necessary to thoroughly coat squares. Let dry completely.
5. For frosting, in a small bowl, cream the butter, shortening and vanilla.
Beat in confectioners' sugar and enough milk to achieve desired
consistency. Place 1/2 cup each in two bowls; tint one pink and one
green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104
tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3
round tip into another pastry or plastic bag; fill with green frosting. Pipe
a leaf under each rose. Yield: 2-1/2 dozen (3 cups frosting).

Fondant Icing

INGREDIENTS:
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt

1 teaspoon clear vanilla

extract
2 pounds confectioners'
sugar

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INSTRUCTION:

In a large bowl, stir together the shortening and corn syrup. Mix in the
salt and vanilla flavoring, then gradually mix in the confectioners'
sugar until it is a stiff dough. If you are using a stand mixer, use the
dough hook attachment. Otherwise, knead by hand. If the dough is
sticky, knead in more confectioners' sugar until it is smooth. Store in
an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with
confectioners' sugar until it is 1/8 inch thick or thinner if you can.
Drape over frosted and chilled cakes and smooth the sides down, or
cut into strips to make bows and other decorations.

Baking Tools and

Equipment

 Documentation of Every
Activity

Macaroon

Choco-Peanut Cookies


Pineapple Carrot Cake

Petit Fours

Banana Muffin

Egg Pie and Egg Tart

Fondant

Swiss Roll

Dinner Roll