Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by the food as it cooks or can be injected into the oven if required.
Heat transfer
The heat source in the oven radiates infrared heat energy and also heats the air in the oven cavity directly and also heats the air in the oven cavity directly be producing convection currents. The surface of the food will absorb heat from both sources and also from the hot trays and racks by conduction.
Suitable foods and cooking procedures
The process of baking is usually associated with flour products; egg and milk dishes; fruit; vegetables and fish. The baking of meat usually involves fat and is therefore classified as roasting illustrates the application of the three methods to different foods and shows the cooking procedures for the main groups of baked foods.
Advantages
- Flavour and texture are improved.
- Variety of dishes can be made
- Uniform and bulk cooking can be achieved e.g. bun and bread.
Disadvantages
Special equipment and skill are required.
Safety Rules
- Care is needed in moving heavily loaded trays, into and out of ovens to prevent burns and scalds from the hot and steamy oven atmosphere.
- The food-handler should take care when removing baked items from trays/bins/molds.
- Safe practice should be observed in operational procedure, clothing, and footwear.
