1. Strand 1
Chapter 12
Home baking

2. Home baking What you will learn
The advantages of home baking and the basic ingredients used
The types of flour available
The raising agents and how they work
The rules for home baking and methods of making breads and cakes
The advantages and disadvantages of cake mixes
The rules for pastry making
How to evaluate baked products

3. Home baking
Key skills

4. Home baking
Keywords
Insert image p 127

5. Home baking Let’s get ready!
Have you ever done any baking at home? What have you baked?
What are the most common ingredients used in baking?
Can you name any raising agent? What is its function?
List some dishes that use pastry.
Can you name any different types of pastry?

6. More appetising appearance
Home baking
Baking at home: Advantages
Better flavour
More appetising appearance
Cheaper
No artificial preservatives
Control of ingredients
No packaging
See Think-Pair-Share page 128

7. Home baking Baking ingredients Give examples of each:
flour _____________________________
fat ___________________________
sugar _________________________
eggs __________________________
fruit __________________________
nuts __________________________
liquid _________________________
See page 128

8. Home baking
Flour
Made from rice, maize, rye and oats but mainly wheat.
Wheat grains are milled (________) to produce flour.
White flour involves more extensive milling than wholegrain flour.
Bran and germ are removed in white flour production.

9. Home baking Types of wheat flour Wholegrain: Contains the whole grain
White (plain) flour: Contains the endosperm only
Self-raising: White flour to which baking powder has been added
Strong flour: Contains extra gluten – used in yeast cooking
Gluten-free: Gluten removed from flour, suitable for coeliacs

10. Home baking Raising agents – why are they used?
To make bread and cakes rise.
To make baking mixtures light and spongy.
To make baked products nicer to eat.

11. Home baking Classification of raising agents Class Example Use Natural
Air
Sponge
Pastry
Chemical
Baking powder
Bread soda
Madeira
Bread
Biological
Yeast
Yeast bread

12. 1 2 3 Home baking Produce a gas within mixture
How raising agents work
Produce a gas within mixture 1
Gas expand and rises in oven pushing up the mixture 2
Heat set the surface protein 3
See Group work page 131

13. Home baking Oven temperature
The oven must be fully pre-heated to the correct temperature.
If under-heated, the gas will escape before the top has time to set, resulting in a heavy flat cake.
If too hot, the outside will burn before inside is cooked.

14. Home baking Preparing tins Brush with oil Line with parchment paper
Use paper cases
Grease and flour

15. Home baking
How to check if a product is cooked

16. Home baking Guidelines for home baking Prepare the tins.
Arrange the oven shelves.
Preheat the oven to the required temperature.
Use fresh ingredients.
Weigh accurately and follow the recipe.
Sieve flour and raising agent and mix thoroughly.
Add liquid carefully to prevent over moistening.
Put into the oven as quickly as possible.
Time accurately.
Avoid opening the oven door unnecessarily.
Test to see if it is cooked (see page 132).
Remove from the tin (unless the recipe states otherwise) and cool on a wire tray.

17. Home baking Methods of making bread/cakes
Give examples for each of the following:
Rub-in method ___________________________
Creaming method ________________________
All-in-one method ________________________
Whisking method ________________________
Melting method __________________________

18. Home baking Baking mixes
Contains all dry ingredients in sealed packaging
Store in a cool dry cupboard
Follow instructions
See Case study page 134

19. Home baking Pastry A mixture of flour, fat and water.
Rich pastry includes extra fat, eggs, sugar.
Used for sweet and savoury dishes.
One type is shortcrust pastry. Can you name any others?

20. Home baking Guidelines for pastry making Weigh ingredients accurately.
Keep ingredients and utensils cool.
Introduce air to make the pastry light and crisp.
Avoid overhandling.
Use a knife for mixing.
Add the water carefully.
Knead and roll the pastry mixture lightly.
To reduce the possibility of shrinkage, allow the pastry to relax in a cool place for 15 minutes before baking.
Avoid stretching the pastry by rolling lightly.
Bake in a hot oven, and reduce after 10 minutes to allow the filling to cook.

21. Home baking Baking blind Baking a pastry case without a filling
Prod the base with a fork.
Place a sheet of greaseproof paper on the base and cover with a layer of rice or baking beans.
Bake for 15 minutes at 200ºC.
Remove the paper and rice and bake for a further 5 minutes.
See Think-Pair-Share page 136

22. Home baking Rapid recap Give two advantages of home baking.
List three different cereals used to make flour.
Name three different types of flour made from wheat.
What is the difference between caster sugar and table sugar?
List three raising agents.
Which are the chemical raising agents?
Explain what happens when an acid mixes with an alkali and is moistened.
Why is the correct oven temperature so important in home baking?
List the basic ingredients in pastry.
Explain how baking blind is done.

23. Home baking
Learning checklist

24. Home baking Tic-Tac-Toe
Design a poster to explain how raising agents work
Name the five methods of making cakes. Find a recipe which uses each one.
Bake one and take a photo
Research the term ‘thermostat’.
How does this help when using the oven?
In groups of four, prepare an afternoon tea. Each person must prepare a different item.
Invite the staff to come and taste your afternoon tea
Define home baking and give its advantages
Research different types of flour. Choose one type of flour and write a presentation on it: name it, explain which grain it comes from, how to use it and recipes which include it.
Explain the importance of oven temperature in baking. Draw a diagram of the movement of heat in the oven
Pick your favourite thing to bake. Make a step-by-step video of how to make it
List the different types of pastry. Name a dish that can be made using each type. Cook your favourite one in class