Course 3: Baking

It is said, “If Cooking is an art, baking is a science”

And rightfully so. Is not as freeing as cooking where you can follow a recipe or adjust it to make it yours, when it comes to baking you HAVE to follow precise instructions so that the final product is perfectly cooked. Anyone who has ever left out an ingredient knows that the final product is a flop (trust us it has happen to the best of pastry chefs).

In this course we will start with the essentials of baking from learning measurements to the tools used. You need to first familiarize yourself with simple things like terminology to be able to grasp what a recipe requires from you.

Before we start let’s take a look at the science behind baking and how all these ingredients harmonize to create delicious baking goods.

What is Baking?

Baking is a type of dry heat cooking, similar to roasting, that’s done in an enclosed space such as an oven, not over a direct flame. Most people think of roasting as something that’s done to savory meats and vegetables, while baking usually refers to desserts or savory dishes using flour. Others use both ‘baking’ and ‘roasting’ interchangeably.