bAkiNG tiPS

Baking pans
1. Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.
2. Grease pans using a piece of paper towel, rub a small amount of shortening, butter or margarine evenly over the bottom and on sides of pans, if directed. A small amount of pan spray may be used and spread over the pan, also using the paper towel technique.
3. Prevent sharp edges on muffins, bar cookies or quick breads by greasing the muffin cups or pans only on the bottom and halfway up the sides so the batter is higher than the greaseline.
:- This is one time you might not want to use a pan spray.

Bread
1. Let bread dough rise (ferment) at 80°F, covered. If placed in the refrigerator, be sure to punch it down within the first 45 minutes to 1 hour.
utter
2. Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.

Cake

Cleaning up
1. Hand-washing how-to: Anyone who cooks, caterers, home bakers or restaurant professionals, should incorporate the following hand-washing steps to prevent the spread of germs and disease:
2. Always wash hands before making or eating food.
3. Use warm water and soap. Lather all over hands and wrists.
4. Scrub the front and back of hands and between fingers and fingernails, too.
5. Wash hands for at least 20 seconds.
6. Rinse under running water, rubbing hands.
7. Dry with a clean towel.

Equipment

Flour & Meal

Frosting

Honey

Margarine
1. Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.

Measuring
1. Use the right tools: Liquid and dry standard measuring spoons and cups, and correct pan sizes. All recipes use a standard dry-measuring cup for dry ingredients, including flours, cornmeal, cocoa, granulated and powdered sugars.
2. Always stir flour to "loosen" before measuring. Sifting it first is necessary only if the recipe calls for it. Spoon dry ingredients into the correct-size cups until they are overflowing. Level off with a straight edge (knife or metal spatula). Tip: Keep a spoon in flour bins for convenient stirring and measuring.
3. Measure brown sugar by packing it firmly into the dry measuring cup and leveling off. It should hold its shape when turned out of the cup.
4. Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear glass or plastic liquid measuring cup that is placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. Tip: For easier removal of honey or molasses, grease or spray the cup or spoon first.
5. Use measuring spoons, not eating utensils, to measure small amounts. Don't guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For dry ingredients, dip the measuring spoon into the container until overflowing, then level off. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix. 6. Always use a thermometer to measure liquid temperature before adding yeast.

Other ingredients

Oven tips
1. Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.
2.To test for doneness in cakes, quick breads and bar cookies, use a toothpick inserted in the center. The toothpick should come out clean and dry, or have only a few crumbs clinging. Yeast breads, rolls and loaves should be golden brown on top, sides and bottom.

Pastry

Storage

Sweeteners

Vegetable oil

Yeast
1. Always use a thermometer to measure liquid temperature before adding yeast.