SLC21W1 Basic Concepts and Utensils for Baking.

Steem greetings all the way from the motherland-Cameroon to all the amazing chefs on the platform. It is yet another season of learning new concepts and utensils in baking. In fact, I am opportune to learn all the basics concepts, utensils, and ingredients used in the process of baking.

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That said, below I will share in detail some basic terms used in baking, the different types of baking utensils I have/do not have, ingredients used and how a good pastry chef can be defined. I will proceed to the tasks given by the teachers below

After Reading the Basic “Terms of Baking”, Mention at Least Three Basic Terms used in Baking that were not Included in the List.

The three basic terms of baking that were not included in the write-up by the teacher are as follows:

• Whisk
• Grease
• Crumb coat

Whisk: This refers to the process of stirring eggs or butter following a rapid movement to give it a good blend and also increases in volume.

Grease: It is the process of lubricating the surface of your baking pan with oily substance or butter before putting in the cake mix. This is usually done with either a brush or hand to avoid the cake from sticking on the pan.

Crumb Coat: It is a thin layer of frosting that is often used by bakers to smooth the surface of the cake and makes the decorating process easier. It helps to cover all gabs in between the layers of a cake and also helps keep the cake moist without getting dry before decoration.

From the list of basic utensils mentioned, can you tell us which ones you have at home? Mention at least three utensils that you consider essential for baking and that you don't have at home?

Permit me to mention that I do not do cakes for commercial purposes. Rather I do it for my kid's snacks in school. Notwithstanding, it is important to have all the baking utensils because they are all important to use in baking.

The following are some of the baking utensils I currently have.

Whisker: which is used to help blend or mix the egg white or yoke to a perfect mixture.

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Baking trays: The trays help me to placed the baking papers and pour the batter into the cups to bake cupcakes.

Baking pan: this is used to bake desserts for the family.

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The following are some of the baking utensils I do not have which are essential for every baker.

• Baking thermometer: I do not have this utensil which is highly recommended for bakers to be able to get the rightful measurement of the temperature of the oven before baking could start.
• Measuring cups: I do not have these utensils to get the rightful measurements for a particular cake. I usually speculate my measurements which are sometimes incorrect.
• Electric mixer: This is essential for every baker unfortunately, I do not have this utensil.

What Baking Ingredients do you Have in your Pantry and their Equivalent Price on Steem?

The basic ingredients I often keep at home for baking are flour, baking powder, eggs, sugar, and magerine. The table below
Shows the prices of the ingredients.

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Ingredient	Quantity	Price in CFA	Price in Steem
Flour	5kg	2,600	26 steem
Sugar	1kg	900	9 steem
Butter	450g	1500	15.5 Steem
Eggs	30	2700	27 steem
Baking powder	454g	1000	10 steem

How do you think a good pastry chef can be defined: by having tools or by having extensive knowledge and techniques in pastry making?

It is often said that “…knowledge is power” and therefore a good pastry chef can be defined as someone with mastery of knowledge or skills about baking. You can have all the amazing baking utensils but you lack knowledge on how to use them to create amazing cake designs.

As a good pastry chef, your creativity can only be evident in the finished products if you add knowledge with skills. Therefore to be a good pastry chef, you need to be knowledgeable, skillful and creative.

I will invite friends to join the class; @josepha, @mvchacin and @radjasalman to share ideas about the topic “Basic concepts and utensils for baking.”