SLC21W1 Basic concepts and utensils for baking

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Hello teacher

It's so amazing to be here, I have always wanted to be so good at baking and I think this is a class I must not miss. Thank you for this opportunity to learn new things.

After reading the basic terms of baking, I mentioned at least three basic terms used in baking that were not included in the list

Whisk

To whisk or whisking means the continuous stirring or beating of ingredients together with a tool called the whisk so that ingredients mix up together. The purpose of whisking is to add in air to the mixture. For example Eggs used for baking are always whisked.

• Grease

To grease means to coat in side the pan used for baking or the baking sheet with oil or butter. The idea behind greasing is to avoid sticking so that it will be easy to remove. Greasing can be done using a baking brush or a paper towel.

• Sifting

Sifting is used to differentiate or sort out the particles from the main grain. Sifting is used in baking so that that we can have a smooth dough. When performing the task of sifting the tool sieves are required because the ingredients like flour is out into the sieve and shaked so that the grains passes through the holes and the bigger particules are left on top of the sieve.

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

Baking Utensils I have at home

• Measuring spoons and cups

measuring spoons and cups

• Scale

The measuring scale I have for baking

• Whisk

the baking tool called the whisk used for whisking

3 Important utensils for baking that I don't have at home

• The Oven
• The hand or electric mixer
• Sleeves and nozzles:
• Molds:
• Grids
• Thermometer

What baking ingredients do you have in your pantry and their equivalent price on Steem? Share with us your own images of the ingredients you have

eggs, flour, baking powder and butter	Bottle of preservative

Baking ingredients	price in steem
6 Eggs	6 steem
1 cup of Flour	5 steem
Baking powder	5 steem
Butter	3 steem
Preservative	5 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?

A good pastry chef can be defined by having extensive knowledge and techniques in pastry making. I also think a good pastry chef should also have some basic tools.

A good pastry chef should be creative and proactive in his line of career. He is someone who is skilled at turning ingredients things into one whole of amazing beauty!

He should be able to connect with the pastry world at all times.

Now I would invite my friends to join this contest @okere-blessing @eveetim @ninapenda