food and prodution note

Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter or vegetable shortening will cause an item to spread out during the baking process. A bakery (or baker's shop) is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Methods: Three methods of baking can be identified. Dry Baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes Increased Humidity Baking: when b...