lm-bread & pastry production.doc

INTRODUCTIONTechnology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course BREAD AND PASTRY PRODUCTION.

In this course, you will be exposed to different tools, instruments, proper calculation and mensuration, and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides baked products or performing the task of a baker or bakery aide. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you take the plunge into the world of work.Now that the workforce is far behind in equating the number of available jobs, the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future patty chef or the like, instead. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide students with the knowledge, skills, and motivation in the field of bread and pastry production.

This module is specifically crafted to focus on Process and Delivery. It is enriched with different activities that will assess your level in terms of skills and of knowledge that you are expected to demonstrate after going through this learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Go over with the suggested tasks and accomplish them to practice developing a sustainable program, prioritizingneeds and building vision.So, explore and experience the K to 12 TLE modules and be a step closer to a successful producer of quality bread and pastry.***

OBJECTIVES

At the end of this module, as a learner you are expected to:

1. Perform the task of a chef or a baker based on market needs and demands.

2. Prepare and produce delicious quality, profitable and saleable baked products.

3. Demonstrate understanding of concepts and principles of process and delivery in the exploratory course in breads and pastry production.***

LEARNING GOALS/ TARGETS

As you go through this module, you will be able to assess yourself with the characteristics and competencies before getting into the world of baking industry.

You may now set your learning goals and targets so that you will be guided accordingly as you go through this module.

Kindly provide honest answer on each item below.

PRE- ASSESSMENTDirection: Read each statement below. Encircle the letter of the correct answer.1. Strong enough in dealing and solving the challenges you may undertake as you go with running your business. a. hard working

b. committed

c. risk taker

d. honest

2. A baker must build a good reputation; possesses the courage to do the right thing.

a. risk takerb. reliable and has integrity

c. patientd. committed

3. Successful business people base their work on strengths. a. goal orientedb. hardworkingc. builds on strengthsd. patient

4. Know that in your business, personal needs, attachment to your friends, families and relatives are set aside. a. opportunity seekerb. hard workingc. committed

d. patient

5. Knows how to handle unusual events that may happen in the business which include problems in managing the workers, problems on the delivery of goods and services, and the problems on demand and production. You must be patient in dealing with these uncertainties.

a. goal oriented b. hard working c. copes with uncertainty d. committed

6. Involves developing and using logical, step-by-step plans to reach the goals. a. sets standardsb. responsiblec. hard workingd. committed

7. Takes time to listen to the advice, suggestions, and recommendations of fellow bakers. a. responsibleb. willing to listenc. committed

d. hard working

8. A successful baker takes the initiative. a. initiative

b. risk taker

c. opportunity seekerd. committed

9. You must be concerned to know how well you are doing and keep track of your performance. a. future oriented b. hard workingc. open to feedback d. committed

10. Learn from your mistakes. a. copes with failureb. honestc. hard workingd. risk taker

11. It is an individual who differs in opinion and judgment. a. goal oriented b. committed c. takes initiative d. persistence

12. A characteristic of a person who is forward looking. a. goal oriented b. risk taker c. persistence d. committed

13. Looking for income because you know that this will be your bread and butter not only for you but also for your family. a. profit oriented b. takes initiative c. risk takerd. opportunity seeker

14. An individual who would like to engage in any business must possess a strong faith in his / her ability and capabilities in dealing with the different problems that she might encounter in running a business.

a. persistence

b. hardworking c. self confidence d. committed

15. Putting up your own business requires a lot patience integrity and dedication.

a. hard working b. committed

c. risk taker

d. persistence

16. Used for baking loaf bread. a. loaf pan

b. muffin pan c. tart molder

d. round pan

17. Pies that are large enough for individual serving. a. tart

b. turnovers

c. pies

d. cakes

18. It enhances the flavors of the crust. a. sugar

b. salt

c. egg

d. butter

19. Serves as toppings for pies and pastries. a. meringueb. creams

d. milk

d. eggs

20. Bread leavened by yeast. a. quick bread

b. loaf bread

c. rich breadsd. dinner rolls

21. A type of shortening made from the side part of the hog. a. butter

b. lard

c. oil

d. margarine

22. It is a soluble sweet crystalline organic compound that improves the taste of the baked products?

a. salt

b. sugar

c. flourd. shortening

23.It includes knife and chopping board used to cut glazed fruits, nuts, and other baking ingredients.

a. spatula

b. rubber scraper

c. cutting toolsd. grater

24. These are used to slice rolls and delicate cakes. a. kitchen shears

b. knife

c. pastry wheeld. grater

25. It comes in graduated sizes and has sloping sides. a. flour sifter

b. mixing bowlc. graterd. spatula

26. Used in greasing pans or surface of pastries.

a. pastry tipb. pastry wheel c. pastry bagd. pastry brush

27. It is used to flatten the dough. a. rolling pinb. spatulac. wooden spoond. scraper

28. Caused by organisms such as viruses, bacteria, fungi, parasites. a. safety hazards b. chemical hazards c. physical hazards d. ergonomic hazards

29. Strips of dough placed on top of the pie.

a. lattice

b. butter

c. egg

d. tart

30. It is used to strain or sift dry ingredients. a. molder

b. strainer

c. wire whisk

d. timer

***LESSON 1. HISTORY OF BAKING AND ITS BASIC INGREDIENTS Learning Goals and TargetsAt the end of this lesson, the learner is expected to:

1. Recite the history of baking.2. Discuss the major ingredients in baking according to their classification and function.

KnowHISTORY OF BAKING

Baking is a cooking method using dry heat (Merriam-Webster, 2013). This method could be applied to cooking different kinds of food products, such as fruits or meat dishes. In this module, baking refers to the process of cooking breads, cakes and pastries.

Baking evolved from mans innovation in the preparation and cooking of grains. Grains are the seeds of cereal grasses, such as wheat and rice. When the grains are pounded and ground, flour is produced. Flour is the basic ingredient of baked products. Baking bread could have begun when man learned to pound or mash grains and with the addition of water to make a paste. When this paste is spread on a hot stone near a fire, flatbread is produced (Gisslen, 2001). Then came the discovery of yeast, and other ingredients. New tools and equipment like ovens and mixers were also invented. These discoveries and inventions resulted in the variety of baked products we have today. There is no clear record of when bread making actually began but it existed in the ancient times. The earliest Biblical record of bread making is during the time of Abraham (Genesis 14:8) more than 2000 years ago. Years later, the first reference to baking as a profession occurred during the time of Joseph, when the Egyptian Pharaoh jailed and later on, hanged his chief baker for offending him (Genesis 40:1 NIV). The chief baker was apparently regarded as a high official position in the household of the Pharaoh. The production of large quantity of breads is said to have started in ancient Rome where pastry cooking was a recognized occupation (Gisslen, 2001) and the pastry cooks can become members of a formal organization of professional bakers called a pastillarium.

(Source: Wikipedia)TRADITIONAL METHODS OF BAKING BREADSBAKING INGREDIENTS Baked products are made from essentially the same ingredients flour, fats, sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these ingredients and preparation methods produce the various general classifications of baked products we see today.

1. Flour is the primary ingredient of most baked products because it provides the structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is commonly used in baking comes from the wheat grain. There are various kinds of flour that comes from wheat but these can be generally classified as strong or weak flour. This classification is based on the amount of protein present in the flour. Flour is mostly starch but the protein content (7 to 14%) is important because it determines the formation of gluten. Gluten determines the shape and texture of the product. Strong flours come from hard wheat and have high protein content (whole wheat and bread flours).These are best used for breads while weak flours from soft wheat with lower protein content (all purpose flour and cake flour) are used in cakes, quick breads, cookies and pies. Kinds of Flour

CharacteristicsFunction and UseProper Storage

a. Whole Wheat FlourComes from wheat grains, contains the whole part of the grain including the bran (outer part or cover of the grain), the endosperm (the fruit) and the germ or the embryo (the inner part of the whole grain).

Best used in preparing yeast breads like whole wheat breadMust be stored in an air tight sealed container in a cool dry place or in the refrigerator.

b. Bread

FlourHas more gluten strength and protein content than all-purpose flour. Bread flour has 12 to 14% protein.This is the best choice for yeast products like pan de sal, pan/ sliced bread, crusty breads and rolls, and buns.Several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer.

c. All Purpose FlourIs a combination of soft and hard flours. It may be bleached or unbleached. It is one of the most commonly used and readily accessible flour. Protein varies from 8 to 11%. Best for pie crusts, cookies, muffins, cupcakes, pancakes and shortened cakesCan be stored inside the cabinet using an airtight container and be kept for 6-8 months.

d. Cake FlourIs a fine-textured, soft-wheat flour with high starch content. It has the lowest protein content of 7 to 9%. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture). This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads and cookies.Store in an air tight container not exceeding for more than 6 months.

Other kind of flour

e. Rice Flour

Rice flour is made from finely milled rice. It can be made from either white or brown rice. It has 6.5 to 7% protein but it does not form gluten.

Can be used as substitute for wheat flour but the quality of the product may differ. Can be stored in a plastic container and must not be stored for a long period of time.

2. Liquids Liquid ingredients are important for hydrating protein, starch and leavening agents. Liquids contribute to the moistness and texture of the products. Liquids also help in leavening the product because it turns to steam and expands during baking.

Kinds of liquid ingredients


a. Water

b. Milk and creamsFresh whole milk is the form of milk most commonly referred to in recipes. Evaporated milk is milk with about 60% of water removed. It can be diluted with equal amount of water when used in baking. Contributes water, fats, nutrients and flavor. Fresh milk and opened cans of evaporated milk has to be kept refrigerated in an airtight container.

Unopened evap milk cans should be stored in a cool, dry place.

c. JuiceUsually fresh fruit juicesAdds flavor and color. Best used in recipes with baking soda as leavening.Store in airtight container in the refrigerator.

3. Fat These may come from animal or vegetable fats. It can also be in liquid or solid form. Fats generally help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents (Gisslen, 2001). Kinds of fat


a. ButterMade out of fatty milk protein. It can be salted or unsalted.Good source of flavor and melting quality so these are good for pastries and cakes Butter must be kept well wrapped inside the refrigerator because it melts at room temperature and to maintain its good quality.

b. Margarine Made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers, coloring agents and other ingredients.Bakers margarine (bar margarine) are very similar in characteristic and function to butter

Pastry margarine (in containers) are tougher and more elastic and are used for dough or pastries

Keep well wrapped in refrigerator.Keep in tightly closed container in a cool, dry, dark place.

c. OilComes from vegetable, nut or seed sources. It is liquid fat. Spreads to the mixture too thoroughly and can shorten too much so it is not commonly used in cakes but in pie dough and some yeast breads.

Keep in tightly closed container in a cool, dry, dark place.

f. LardComes from the side part of the hog.Are commonly used in making flaky crust for pies.Keep in tightly closed container in a cool, dry, dark place.

g. Shortening Group of solid fats, usually white and tasteless, and especially formulated for baking.Used for flaky products such as pie crusts and biscuitsKeep in tightly closed container in a cool, dry, dark place.

4. Sugar - or sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to syrups. They generally add sweetness and flavor, create tenderness and fineness of texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality (by retaining moisture), act as creaming agent with fats, and provide food for yeast (Gisslen, 2001).

Kinds of sweetener


a. granulated or refined cane sugar

Regular white sugar also called table sugar.

Caster sugar has finer granules while sanding sugar has coarser granules than regular white sugar.Finer granulations are better for mixing dough and batters because they dissolve relatively quicker.

Sanding sugar is good for sprinkles on top of cakes and cookies and for syrups.

Must be kept in a plastic sealed container and stored in a dry place.

b. confectioner or powdered sugarSugar ground to a fine powder mixed with a small amount of starch, also called icing sugar.Used in icings, toppings, cream fillings, dusting.

c. brown sugar (raw brown, light brown, medium brown)

the darker color has more impurities, it contains small amount of glucose and fructose. Contains a little amount of molasses and the natural fibers of the sugar cane.Used in place of white sugar when its flavor and color is desired. It also contains a small amount of acid so it can be used with baking soda to provide leavening.

5. Leavening agents are responsible for the production and incorporation of gases during the baking process. This is what makes baked products rise. There are different kinds of leavening agents. Yeast is a biological leavening agent because it is a microscopic plant that produces carbon dioxide gas and alcohol in the process called fermentation. The released gas during fermentation produces the leavening action. Baking soda and baking powder are chemical leavening agents. These produce gas from the chemical reactions that occur when there is moisture and an acidic ingredient. Kinds of Leavening AgentsCharacteristicsFunction and UseProper Storage

a. YeastAvailable as active dry yeast or instant yeast. Active dry yeast consists of coarse oblong granules. Instant yeast or rapid-rise yeast has smaller granules and dissolve faster. Fermentation of yeast is important in the formation and stabilization of gluten thus it is best used for breads and other yeast products. Yeast must be kept in an airtight container away from heat and light.

b. Baking sodaSodium bicarbonate, a fine white powder that has a slightly salty and alkaline taste (mapakla)The fast action of chemical leaveners makes them very good to use in muffins, cakes, cookies, pastries. Must be stored in air tight container to maintain freshness.

c. Baking powderMixture of baking soda plus an acid to react with it and starch to prevent lumping. It is available as single-acting or double-acting baking powder. Single-acting baking powder requires only moisture to release gas. Double-acting baking powder release gas in two stages. First, during mixing then completes the reaction with the addition of heat during baking.

6. Eggs eggs perform many functions in the production of baked products. They come in various sizes (small, medium, large, extra large) and kinds (chicken egg, duck egg, native egg).Kinds of eggsCharacteristicsFunction and UseProper Storage

Fresh white chicken eggs Large and fresh white eggs are the standards for baking. They should be clean, fresh-tasting, free of bad odors, and tastes.Protein in eggs contributes to structure.Emulsifier (blending or combining of substances that are difficult to blend like fats and liquid). This contributes to volume and texture.Leavening when egg whites are beaten, air is trapped in the foam bubbles and expand during baking.

Shortening due to the fat content of the egg yolk.Moisture due to the quantity of water in eggs.Flavor, color, nutritional value.Keep shell intact and store in the refrigerator.

7. Salt and other flavorings Salt enhances the flavors and sweetness of other ingredients. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable (Lauterbach and Albrecht, 1994). Other flavorings include vanilla, spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts (banana essence, pandan flavoring, lemon extract).

ProcessActivity. Categorizing the baking materialsDirection: Categorize the following baking ingredients if they are liquid or solid. Make two columns on your answer sheet and write on your first column the solid ingredients and on the other side, your liquid ingredients.

Margarine

Lard

Fruit juices

Cake flour

Sugar

Coconut oil

Baking powder

Milk

Vanilla

Panutsa

Almond flavorButter

Salt

Chocolate bar

Brown sugar

Confectioner sugar

All purpose flour

Water

Baking sodaCondensed milk

Reflect and UnderstandActivity. Collect and analyze Direction:Collect at least two wrappers of baked products that you can buy in a grocery store. Locate the list of ingredients in the wrapper or food label. Write on the space below the ingredients listed in the food label in consecutive order.

Name of product _________________

List of ingredients

Name of Product ___________________

List of ingredients

The ingredients listed in food labels (wrappers) are arranged from the greatest to the least amount present in the product. Analyze the list of ingredients above. Based on the list, baked products are largely composed of (list the top three ingredients that are commonly found in the two lists).1.

2.

3.

TransferActivity. Lets bakeDirection: Suppose you want to make some cupcakes, what do you think are the ingredients you will need to make the cupcakes? Make a list of ingredients (in order from the biggest quantity to the least quantity) you would need. Then write the use of the ingredient for the cupcake you will bake.

Example: Salt gives flavor to the cupcake

MY CUPCAKE

Ingredients of my cupcake Function of the ingredient

1.

2.

3.

4.

5.

6.

7.

LESSON 2: BAKING PROCESS AND ITS BASIC PRINCIPLESLearning Goals and TargetsAt the end of this lesson, the learner is expected to:

1. Discuss each stage of the baking process.

2. Explain the importance of the basic principles of baking.

KnowTHE BAKING PROCESS

Successful production of baked products requires an understanding of the baking process. The baking process describes the changes happening to the ingredients at each stage of the process and is basically the same in all baked products. It is important to understand and learn how to control them. 1. Creation of dough or batter.

Dough or batter is the mixture that is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking. When this mixture is thick and firm enough to be kneaded or rolled, it is called dough. Batters are mixtures that are thin enough to be poured or dropped from a spoon. 2. Formation and expansion of gases.Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking powder (Gisslen, 2001). Gas (air) is incorporated into dough and batter during mixing, and gas (steam) is formed during baking when water is vaporized into steam. Carbon dioxide and air are already in the dough or batter during mixing. They expand when heated and make the product rise. Yeast and baking powder continue to form gases rapidly when first placed in the oven. Steam is formed when the moisture in the dough is heated (Gisslen, 2001).3. Trapping of the gases in air cells. As the gases are formed and expand, they are trapped in a stretchable network formed by the proteins in the dough (Gisslen, 2001). These proteins are the gluten and egg protein and without this network of protein structure, the gases would escape making the product poorly leavened, heavy and hard.4. Gelatinization of starches.In this stage, the starches absorb moisture, expand and become firmer. This process generally starts at about 60C (140F) (Gisslen, 2001).5. Coagulation of proteins.The gluten and egg proteins coagulate and solidify when they reach high temperatures and this process begins at 74C (165F) (Gisslen, 2001).6. Evaporation of some of the water.

This change happens throughout the baking process. Controlling the amount of weight loss due to the evaporation of water may be crucial if a specific weight of baked product is required (Gisslen, 2001), like in the case of Pinoy Pan de sal which should not weigh less than 25 grams per piece (Aning, 2003). 7. Melting of fats.

When the fats or shortening melt, they release trapped gas. Different shortenings melt at different temperatures (Gisslen, 2001). 8. Crust formation and browning.

Crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugars caramelize and starches and sugars undergo certain changes caused by heat. This process also contributes to flavor. Milk, sugar, and egg increase browning (Gisslen, 2001).

Staling

Baked goods lose its freshness over time resulting in stale products. Staling is the process when changes in structure of the bread and loss of moisture cause the texture and aroma to deteriorate (Gisslen, 2001). Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and more crumbly than fresh products.

Process

Activity. Observe and describeDirection: This activity investigates the crumb structure of bread so that you will know the characteristics of quality bread. Get a piece of freshly baked pan de sal, hamburger bun or pan de lemon from a nearby bakery.

Observe and describe the following characteristics of the bread:

How does the bread smell? ____________________________________ What is its shape? Does it hold its shape or is it deformed? ___________________________________________________________If the bread is still hot, allow it to cool first before proceeding to the next steps.

Choose the piece of bread or part of the bread that that is not deformed. Slice the bread across to reveal a cross section of the bread. It is important that the bread retains its shape and does not get flattened so use sharp bread knife making sure that the bread has cooled before slicing, and slice gently. Observe the cross section of the bread. This is the crumb structure you can see the formation of holes (cells) and the cell walls or grain.

Are there small or big holes? Are the holes spread across evenly or concentrated in one area? _______________________________________________ Is the dough between the holes firm or too soft? Does it hold its shape or fall apart easily? _______________________________________________

When it cools down, does it retain its softness or does it become hard? ______

TIP: Good quality yeast bread should have good volume (from leavening action). It should have good structure and texture with evenly spaced cells surrounded by thin cell walls that holds its shape and does not crumble on its own.

Reflect and Understand

Activity. Reading time!

Direction: Go through the succeeding information about Basic Principles of Baking.Then, write a five-sentence reflection/reaction of how the narrated principles affect the quality of baking.

BASIC PRINCIPLES IN BAKINGIn addition to understanding the baking process, producing quality baked products also involves following several basic principles. Baking is one food preparation method that requires a recipe. A recipe lists the ingredients with exact quantities and the procedures for preparation and the temperature and time for baking.1. Measure accurately.

The previous lesson showed that all the ingredients in baking has specific functions or uses for the production of quality baked product. These ingredients work together for the best results. These ingredients work perfectly together when they are in correct proportion (amount of one ingredient in relation to another). Exact quantity of ingredients is also necessary to bring about the desired reactions and changes in the baking process. For example, Salt slows down yeast fermentation (Lesson 1) and when the amount of salt is less than what is required in the recipe, the dough would rise too quickly affecting the shape and flavor of the bread (Lauterbach and Albrecht, 1994). 2. Use the exact ingredients as specified.

Aside from the proportion of ingredients, the kind of ingredient itself has specific characteristics which work best with the other ingredients in the recipe. When an ingredient in a recipe is changed, the resulting product may not be of the same quality. For example, bread flour and all purpose flour have different characteristics (see Lesson 1). When the all purpose flour in the recipe for muffin is replaced with bread flour, the muffin would be as soft and light as expected. 3. Follow correct mixing methods and baking procedures.

There are appropriate mixing methods different types of bread products which will be discussed in Lesson 6. When a different mixing method is used or when the proper procedure for the method is not followed, poor quality product will be obtained. Baking procedures are also specified in the recipe. The appropriate pan for baking, the baking temperature and the time for baking must be correctly followed. Varying the temperature would change the quality of the product. TransferActivity. Setting a commitment Direction The basic principles of baking are not suggestions only but a set of rules that should always be followed. Write a statement showing your commitment to a set of rules that you will follow in the laboratory (actual preparation) part of the module.Sample:

I, (write your name), promise to follow the following rules in order to get the best results in the production of baked goods.

(write the rules here)

Signature

LESSON 3: BAKING TOOLS AND EQUIPMENTLearning Goals and Targets

At the end of the lesson the learner is expected to:

1. identify different baking tools and equipment.

2. explain the uses of the baking tools and equipment. Know - Baking tools and equipmentBaking tools and equipment make the preparation and cooking of each recipe easier. It helps an individual in the kitchen to operate and prepare food more efficiently. There are many kinds of kitchen tools and equipment at home, in the market and at the mall. Being fully equipped with the right tools in the kitchen are the basic steps to successful cooking and baking, whether you are a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or what to do with each tool and equipment after use must be learned. Using the appropriate tools and equipment will result to the accuracy of the output or finished product. Each tool and kitchen utensil plays an important role in the baking process. BAKING TOOLS AND EQUIPMENT AND THEIR USES1. Baking wares made of glass or metals, they serve as containers for batter and dough and is available in various sizes and shapes.a. Tube center pan deeper than a round pan and it has a hollow center which is removable. It is used to bake chiffon type cakes.

b. Muffin pan - has formed cups for baking muffins and cup

cakes.

c. Pop over pan is used for cooking pop over.

d. Jelly roll pan is a shallow rectangular pan used for baking rolls.

e. Bundt pan is a round pan with scalloped sides used for baking

elegant and special cakes.

f. Custard cup is made of porcelain or glass used for baking.

g. Griddle pans are used to bake griddles.

h. Loaf Pan is used to bake loaf bread.

2. Biscuit and doughnut cutter is used to cut and shape biscuit or doughnut.

3. Cutting tools include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking.

4. Electric mixer is used for beating, mixing and blending.

5. Flour sifter is used for sifting flour.

6. Grater is used to grate cheese, chocolate, and other fresh fruits.

7. Kitchen shears - are used for various cutting procedures. 8. Measuring cups they are used to measure dry and liquid ingredients. It consist of two types namely:a. A graduated cup- with measurements (1, 3/4, 2/3, , 1/3, , 1/8) marked on each side.

b. A measuring glass - is made of transparent glass or plastic is used

for measuring liquid ingredients.9. Measuring spoons consist of a set of spoons with different sizes for measuring small quantities of ingredients.10. Mixing bowl comes in graduated sizes and has sloping sides;used for mixing ingredients.

11. Mortar and Pestle is used to pound or ground ingredients.

12. Paring knife is used to pare or cut fruits and vegetables into

different sizes.

13. Pastry bag a funnel shaped container for icing or whipped cream.

14. Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs.

15. Pastry brush is used for greasing pans or surface of pastries and pastries.16. Pastry blender made of wires held together by a handle;

used for cutting in solid fat or shortening in the preparation of pies, biscuits or doughnuts.

17. Pastry wheel round blade knife used to cut dough when

making pastries.

18. Rotary egg beater is used in beating eggs or whipping cream.

19. Rolling pin is used to flatten or roll the dough.

20. Rubber scrapper is used to remove bits of food on sides of the bowl.

21. Spatula comes in different sizes; Small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; Large spatula for icing or frosting cakes; flexible bladeis used for various purposes.22. Strainer is used to strain or sift dry ingredients.

23. Timer is used to in timing baked products, the rising of yeast and to check the doneness of cakes.24. Weighing scale is used to measure ingredients for accurate

measurements.25. Utility tray is used to hold ingredients or utensils.

26. Wire whisk is used to beat or whip egg whites or cream.

27. Wooden spoon is also called mixing spoon which comes in various sizes suitable for different types of mixing.OTHER BAKING TOOLS1. Cake decorator (Cylindrical) is used in decorating or designing

cake and other pastry products.

2. Cookie press is used to mold and shape cookies. OVENSOvens - are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.

Several kinds of ovens are used in baking.

1. Deck Ovens - are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.

2. Rack oven - is a large oven into which entire racks full of sheet pans can be wheeled for baking.3. Mechanical oven - The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector. 4. Convection oven - contains fans that circulate the air and distribute the heat rapidly throughout(Source: K12 LM TESDA) Process ACTIVITY. Identifying what is and what is it for Direction: Identify the different baking tools and equipments in the

laboratory areas and explain their uses in front of the class.TOOLS/EQUIPMENTName of Tools/EquipmentUses of Tools/Equipment

SHAPE \* MERGEFORMAT



Reflect and UnderstandActivity. ClassificationDirections:Classify the baking tools and equipment into the following categories. Classifying the tools will help you to gather and organize the materials during the actual preparation.

Measuring ToolsMixing toolsBaking tools

TransferActivity 3.Role Playing

Directions: The class willl be divided into 5 groups. Each group will prepare a skit demonstrating the proper use baking tools and equipments.Scoring Guide

DescriptionScore

The group has demonstrated and identified 15 baking tools and equipment.

100


95


90


85

The group has demonstrated and identified 11 and below baking tools and equipment.

80

LESSON 4. MENSURATION

Learning Task


1. Familiarize oneself with the table of weights and measures in baking.

2. Apply basic mathematical operations in calculating weights and measures.

3. Demonstrate proper way of measuring ingredients. KnowDifferent people may use the identical recipe for any baked products but they could turn out differently because of measuring and mixing techniques. The following section presents some important measuring equivalents, tables and conversions which are an essential part of baking in order to achieve the accuracy of measuring the needed ingredients for each recipe.MEASURING INGREDIENTS CORRECTLYAccurate techniques in measuring are as important as the tools for measuring. Therefore, always observe the following procedures:

Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight edge of a knife Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the cup overflowing, level off with a spatula. Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack or tap the sugar down. Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before emptying.

Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid fats.

Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated markings on the side. Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup. Lean over and view the liquid at eye level to make sure it is the proper amount.

Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturers manual before using. Ingredients which measure by volume and by weight demand standardized

measuring tools and equipment. Do not shake the dry measuring cup to level off dry ingredients. It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in pre-measured sticks, use a scale to weigh the needed amount. Liquids should be poured into cup in desired level. Cup should stand on a flat surface. Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed paper on scale to hold ingredient to be measured. When using balance scales, place the pan on the left-hand side of the balance and the pan weight on the right-hand side. Add the required weights to the right-hand side and adjust the beam on the bar so that the total is the weight needed. Learn to match the size of pan to the size of the unit and to select the right amount of heat for the cooking job to be done. In microwave cooking, time schedules must be followed exactly because every second is important. The microwaves shut off automatically when the door is opened.These easy-to-use conversion charts can help you convert your recipes to the measuring system you're most familiar with. TERMS AND ABBREVIATIONSKitchen TermAbbreviation Kitchen TermAbbreviation

Table spoonTbsp. or Tmediummed.

Gramsg or gr.secondsec.

Poundslb minutemin

Pintpt.hour or hourshr.

Teaspoontsp. or t.squaresq.

Cupsc gallongal.

Ouncesoz. degrees FahrenheitF

Kilo/kilogramk of kgdegrees CelsiusC

Quartqt.piece or piecespc.

METRIC CUP AND SPOON SIZES*

CupMetric

cup60 ml

1/3 cup80 ml

cup125 ml

1 cup250 ml

SpoonMetric

teaspoon1.25 ml

teaspoon2.5 ml

1 teaspoon5 ml

2 teaspoons10 ml

1 tablespoon (equal to 3 teaspoons)15 ml

VOLUME: Metric, cup and US measurement conversion*

MetricCupUS

30 ml1/8 cup1 fl oz

60 ml cup2 fl oz

80 ml1/3 cup2 fl oz

100 ml3 fl oz

125 ml cup4 fl oz

150 ml5 fl oz

180 ml cup6 fl oz

200 ml7 fl oz

250 ml1 cup8 fl oz

310 ml1 cups10 fl oz



500 ml2 cups16 fl oz (1 pint)



1 L4 cups32 fl oz (1 quart)

1.25 L5 cups40 fl oz

1.5 L6 cups48 fl oz

2 L8 cups64 fl oz

2.5 L10 cups80 fl oz

4 L16 cups128 fl oz (1 gallon)

(Source: www.taste.com.au)

WEIGHT: Metric, pound and ounce conversion*MetricPoundOunces

15 g oz

28 g1 oz

100 g3 oz

113 g pound4 oz

227 g pound8 oz

250 g (1/4 kilo or kg)

454 g1 pound16 oz

500 g (1/2 kilo or kg)

1000 g or 1 kilogram or kilo2.2 pounds

*figures are rounded off for cooking purposes

By weight, cup measurements are not the same for all ingredients. See the table below for examples.

WEIGHT: Cup, metric, and ounce conversion*

IngredientsMetricOunce

1 cup plain flour125 g4 oz

1 cup rice flour185 g6 0z

1 cup brown sugar200 g6 oz

1 cup white sugar225 g7 oz

1 cup cocoa powder110 g3 oz

1 cup sour cream250 g8 oz

(Source: www.chelsea.co.nz)OVEN TEMPERATURES

FAHRENHEIT (OF)

CELCIUS (OC)DESCRIPTIVE

TEMPERATURE

250120Very Slow

300150Slow

325-350160-180Moderately Slow

375-400190-200Moderate

425- 450220- 230Moderately high

CONVERSION TABLEDegree Celsius C to Degree Fahrenheit F

C to FC to F

90 194200392

100212210410

110230220428

120248230 446

130 266240 464

140 284250 482

150 302260 500

160 320270 518

170 338280 536

180 356290 554

190 374300 572

Activity 1. ConversionDirection:Convert the following ingredients as stated in each number.

1)_______ quart = 4 gallons

2)______ grams = 3.5 Kilos

3) 64 tablespoon = _______ cups

4)______ teaspoon = 15 tablespoon

5)_____ tablespoon = 72 ounces

6)16 pounds =_________ ounces

7)___________ tablespoon = 7 cups

8) 8 quart = _______________ gallons

9)_________cups = 10.5 pint

10) 5 kilos = ___________ pounds

Reflect and UnderstandActivity: INVESTIGATEDirection: The cup and spoons we use at home are not standards measuring devices. Lets test how much these ordinary household wares actually contain compared to standard measuring devises. Materials needed: -ordinary cup (one that you use in your home. -Measuring cups (for liquid and dry)

-Weighing scale

-Water and flour

Procedure:

1. Measure flour in the ordinary cup. Use proper procedure in measuring. 2. Transfer the flour you measured from the ordinary cup to the measuring cup. Does your cup contain more or less than the measuring cup? ____________________

3. Weigh the flour that you measured in ordinary cup? How much does it weigh? __________________ Is this more or less than the standard weight of 1

cup flour which is _____g?

4. Measure water in the ordinary cup.

5. Transfer the water in the liquid measuring cup. What is the volume of the water? _______________

6. Is this more or less than the standard volume of 1 cup of water which is _______________________)?

Conclusion: The ordinary cup contains ____ g (more or

less) than the dry measuring cup.

The ordinary cup contains ____ ml (more or

less) than the liquid measuring cup.

TransferActivity 3. Building togetherDirection:Assemble the measuring tools available in the laboratory. Demonstrate the proper way of measuring dry and liquid ingredients.

SCORING GUIDE

Observe the proper way of measuring ingredients with no mistake100

Observe the proper way of measuring ingredients with 1 mistake95




LESSON 5: OCCUPATIONAL HEALTH AND SAFETY

Working inside the laboratory is necessary in any area of technology and livelihood education. In every laboratory it is a must to impose and apply the basic safety precautions and guidelines to be followed. Any individual is prone to accidents, if he/she fails to observe the guidelines inside the laboratory. People working in the laboratory area must observe not only their personal hygiene, the facilities, the appropriate cooking outfit, but also the proper way of handling the foods.

Learning Goals and Targets


1. List good kitchen/laboratory and food safety and sanitation practices.

2. Demonstrate the proper way of handling the ingredients. Know

Good kitchen and laboratory practices is essential before allowing the learners to use it as their training ground during the application of the activities. These includes the good kitchen and laboratory practices, keeping the sanitation high in the laboratory,ang the proper way of keeping and handling the food.

GOOD KITCHEN AND LABORATORY PRACTICES

This means keeping things clean: and includes the following:

1. Maintain personal hygiene.

2. Keep and maintain the cleanliness in handling the food.

3.Keep and maintain the cleanliness of the laboratory equipment.

4. Keep and maintain the cleanliness of the working area and the laboratory.

Good kitchen and laboratory practices start with you. Personal hygiene is health practices and habits which enable one to stay physically healthy. This means keeping oneself clean to avoid transfer of harmful bacteria especially in food preparation.Ways to achieve personal hygiene.

1. Regularly wash and cut your hair to keep a neat appearance. If you have facial hair, you can save money by maintaining it yourself with a set of quality clippers. 2. Visit the dentist at least once a year (twice a year is optimal). Though you are

brushing every day, your dentist will correct any dental problems you have. 3. Bathe every day before school, or every night before you go to sleep.

4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people can actually get away with wearing no deodorant, but most people, especially those who have heavy duty jobs or work in warm climates, benefit greatly from it.5. Scrub your hands with soap and water before you handle any food especially when you have just come from the toilet, after touching your hair or other parts of your body and after your hands cover your mouth or nose when you cough or sneeze. Be sure to clean under fingernails where dirt and bacteria tend to accumulate. 6. Trim your nails; especially if you work in the food service .This will help keep your

hands much cleaner and prevent the spread of the germs to the food. 7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on

your desk, put travel sizes of these items in your pocket. Sanitizer and tissues will

come in handy when you're ill and can also prevent the spread of germs resulting

from touching items such as money and computer keyboards. 8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel for drying dishes and wiping countertops.

9. Avoid working with food when you have an open cut, sore, boil, or infected wound in your hands. Pus and other liquids secreted by the wound contain millions of harmful bacteria that can cause food poisoning.

10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.

11. Avoid smoking while preparing or handling food as ashes may drop into the food.

12. Wear suitable clothes at work. Do not wear clothes with long sleeves when working with food. Wear comfortable and clean shoes. Be sure aprons are always clean.

Proper Hand washing

Washing is the single most effective way to prevent the spread of infections.

"Germs" (a general term for microbes like viruses and bacteria) can be spread casually by touching another person. You can also catch germs when you touch contaminated objects or surfaces and then you touch your face (mouth, eyes, and nose). "Good" hand washing techniques include using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water.The following are different situations where people can pick up "germs".

Hands are visibly soiled.

After using the washroom (includes changing diapers).

After blowing your nose or after sneezing in your hands.

Before and after eating, handling food, drinking or smoking.

After touching raw meat, poultry, or fish.

After handling garbage.

Visiting or caring for sick people.

Handling pets, animals or animal waste.Ensuring that employees wash their hands properly after using the washroom is very

important in reducing disease transmission of stomach "flu" and other gastrointestinal infections. Using soap and lathering up is very important (rinsing hands in water only is not as effective). Use comfortably warm, running water. Hands should be washed for a minimum of 15 -20 seconds, longer if the hands are visibly oiled.What is the right way to wash your hands? Wet your hands with clean running water (warm or cold) and apply soap.

Rub your hands together to make lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.

Continue rubbing your hands for at least 20 seconds.

Rinse your hands well under running water.

Dry your hands using a clean towel or air dry.

KEEP SANITATION HIGH IN THE LABORATORYA. Keeping Oneself Clean1. Always wash your hand with soap and water before starting to work, after wiping spilled foods or sweeping up or after sneezing.

2. Always wear fresh, clean aprons and change or wash them whenever they get dirty.

3. Keep fingernails short and clean.

4. Make it a habit to start the day with bath or shower and change into fresh clothes everyday.

5. Comb or brush your hair neatly in place.

6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.

7. Wear hairnet, cap or hat which covers the hair and prevents it from falling.B. Keeping the range clean

1. Wait until the range is cool before starting to clean.

2. Remove burned food particles by scraping with the blunt scraper.

3. Wash range daily. Do not allow grease to collect on range.

4. Soak top grids in water to which a detergent has been added.

5. Use a stiff bristle brush or blunt scraper to remove cake- on materials.

6. Grates and burners from gas range by scouring in pot sink with an alkaline type of detergent.

7. For electric ranges, remove grease films with the use of alkaline detergent and warm water. Be sure water does not get into the electrical elements.

8. Rinse with clean water and dry with dry cloth.

9. Wipe surface made of iron with clothes treated with cooking oil to prevent rusting.

C. Keeping the refrigerator clean

1.Defrost the refrigerator once a week. Remove from the electrical connections and take out all foods in the shelves.

2. Throw away foods that are unusable. Most leftover foods should be used up within 2 days unless the food has been quick frozen.

3. Thoroughly wash outside and inside walls and shelves with detergent and warm water solution.

4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning powders that will scratch the finish of the refrigerator. Neither should ammonia and scouring pads be used.

D. Keeping the mixing machines clean

1. Wash bowl and beater after each use.

2. Dry beater and bowl with clean cloth before storage.

3. Clean beater shaft and body with warm water. Dry thoroughly and store.

E. Keeping the food clean

1. Do not handle foods and ingredients when hands are cut or infected.

2. Do not work around the products or ingredients when sick.

3. Keep perishable foods and food supplies either cold or hot.

4. Refrigerate foods properly.

5. Do not return materials that have dropped to the floor or which touch dirty surface.

6. Do not store food supplies and equipment under possible points of contamination.

7. Check pans and ingredients for any foreign materials during processing.

8. Fresh food should always be washed before use.

9. Keep all ingredients bin covered except when transfering the ingredients.

10. Kep partially used bags of ingrredients folded about.

11. Brush bags and wipe off dust from cans before opening.

12. Do not dump fresh vegetables on top of old ones. Use ingredients in proper rotation.

13. Keep off all ingredient container off the floor, covered and upside down.

F. Keeping the laboratory clean

1. Do not chew, eat, smoke or play inside the laboratory.

2. Do not comb hair or make yourself up in the laboratory.

3. Always return tools and implements to their proper places.

4. Keep the cabinet doors closed to prevent accidents and rodents from entering the cabinet.

5. Keep on hand a regular size notebook for notes and diagrams.

6. Keep personal belongings out of the working area.

7. Do not lean or sit on the equipments and work tables.

8. Wipe off immediate any spilled water or oil on the floor, it might cause an accident.

9. Floors should be swept after each laboratory session.

10. Provide waste container in convenient place.

( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )

WASTE MANAGEMENTWaste management is the collection, transport, processing or disposal, managing and monitoring of waste materials. The term usually relates to materials produced by human activity, and the process is generally undertaken to reduce their effect on health, the environment or aesthetics. Waste management is a distinct practice from resource recovery which focuses on delaying the rate of consumption of natural resources. The management of wastes treats all materials as a single class, whether solid, liquid, gaseous or radioactive substances, and tried to reduce the harmful environmental impacts of each through different method.

Proper waste management plays a very important role especially in the kitchen where foods are being prepared and cooked.

WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

1. Waste avoidance is engaging in activity that prevents generation of waste. Wastesegregation is the process of dividing garbage and waste products in an effort to reduce, reuse and recycle materials.

2. Waste reduction is the minimization of wasteful consumption of goods.

3. Re-use is the process of recovering materials intended for some purpose without changing their physical and chemical appearance.

4. Recycling is the treatment of waste materials through a process of making them

suitable for beneficial use and for other purposes.5. Composting is the controlled decomposition of organic matter by microorganism

mainly bacteria and fungi into a humus like product.6. Waste disposal refers to the proper discharge of any solid waste.

TransferActivity 1. Poster M

Make a poster of good laboratory and food safety practices that you will actually apply in the actual baking activity. You should put this poster in the laboratory room or in your work space so that you are always reminded of these practices. Do not simply copy the guidelines listed above but choose the ones most relevant to your actual baking laboratory activity.LESSON 6. TYPES OF BAKED PRODUCTS

Learning Goals and TargetsAt the end of this lesson, the learner is expected to:

1. Identify the characteristics of pies and pastries, quick breads, cakes, cookies and breads.

2. Differentiate the mixing methods for the different types of baked products.

Know

There are five general types or categories of baked products. These products are classified based on the kind of finished product, the peculiar combination of ingredients and the mixing methods employed in producing the baked goods.

1. Pies and pastries

2. Quick breads

3. Cakes

4. Cookies

5. Yeast breads

1. PIES AND PASTRIES Pies are baked goods that have a crust and filling. The term pastry comes from the word paste which refers to a mixture of flour, liquid and high amount of fat than regular pie dough. The various kinds of sweet products made from these dough and paste are commonly referred to as pastries. TYPES OF PIES1. One crust pie-is a type of pie that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling with a thin layer of dough. The bottom crust is baked first then the filling is added to the pie shell for final baking. The pie can be topped with meringue, whipped cream, nuts and other toppings.2. Double crust pie- is made of two crusts - the top and the bottom crusts that seal around the fillings. It keeps the juice of the fruits inside the crust if you are preparing a fruit pie. In sealing the edges of the crust you can use your finger or a fork in order to make a decorative edge of your pie crust.3. Turnovers are individual pies formed by folding the crust in half over a filling (Encyclopedia Britannica, 2013). The open edges are pressed together to enclose the filling. Turnovers are usually small enough to be held by hand and maybe baked or fried. Fillings can be sweet or savory (example, meat fillings).Empanada is an example of turnover. 4. Puff pastry- is a rolled dough formed from layers of fat in between layers of dough. This produces very thin layers of dough which puffs up when the trapped air expands during baking (Gisslen, 2001). It can be used as pie crust like the shell used for Chicken a la King in some bakeshops and restaurants. Because it has a rich flavor due to the amount of fat it contains it may made like a biscuit and prepared with or without filling. Examples of these are the otap and the Napoleones of Bacolod City,

TYPES OF PIE CRUST1. Flaky crust made from flour, butter or shortening, and water. Shortening is cut into the flour until the size of peas so the flour is not completely blended with the fat. When the liquid is added, the flour absorbs it. When the dough is rolled out, lumps of fat and moistened flour are flattened and become flakes of dough (Gisslen, 2001). Flaky dough is preferred for top crusts.2. Mealy crust made from the same ingredients as flaky crust but in this case, the shortening is incorporated into the flour more thoroughly. The mixture should looklike cornmeal or it can even become so blended that it becomes paste-like. Less water is needed because the flour wont absorb as much water. This crust is used for bottom crust because it is not prone to sogginess.3. Oil based crust instead of solid fat, oil is used in the mixture. The resulting crust is less rich and more bland and flaky.4. Crumb crust ground crackers or biscuits are used instead of flour. The crackers most commonly used is Graham crackers and Oreo biscuits. This type of crust is commonly used for no-bake pies like cheesecakes and refrigerated desserts. The crumb crust can also be baked before filling to make it firmer and less crumbly. 5. Puff pastry or phyllo dough puff pastry crust has high proportion of fat. It is not very easy to do at home so commercially prepared and frozen phyllo dough can be bought in specialty shops.Properties of a well-made pie crust

1. A good pie crust must be crisp or tender. Mealy crusts tend to be more tender while flaky crust are more crisp.

2. Has a golden brown color.

3. The crust must be fitted with decorated edges in the pie pan.

4. It must be retain its crispness and not become soggy especially when used with juicy fillings.5. It should not hard so it can be cut easily.MIXING METHODS FOR PREPARING CRUST

Pastry Method (Crust using solid fat).

1. Measure all the ingredients accurately. Combine all the dry ingredients together preferably in a cold mixing bowl.

2. Cut in the shortening into the mixture of flour and salt using two knives or pastry blender until small lumps the size of peas or cornmeal are formed.

3. Measure and sprinkle ice cold water gradually over the mixture of flour and shortening. Shape your pastry dough into balls using your hand but avoid over handling the dough that may cause tough dough.

4. Set the dough aside for 30 minutes to one hour preferably in the refrigerator. This step is called resting the dough. This lets the flour become hydrated by giving the flour time to absorb the liquid. If the dough is too cold and firm to be rolled after resting in the refrigerator, allow it to come up to room temperature before rolling.

5. Sprinkle flour on your working board and roll the pastry dough using your rolling pin starting from the center forming a round shape one inch larger from the size of your pie pan.

5. Unfold the pastry dough gently over the rolling pin and unroll over the cold pie plate. To avoid soggy bottom crust, you can apply or brush an egg wash over the crust.

6. While preparing the filling you can put your crust in the refrigerator for 10-15 minutes. Shape the edges of the single crust before putting it inside the refrigerator.

7. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust. Avoid stretching your dough. This might tear your bottom crust and may cause the filling to spill out of the crust and stick to the pie pan.

8. For a double crust pie, multiply the measurements of the ingredients into 2 and follow the steps from 1-4. 9. Divide the dough into 2, and roll the second part over the bottom crust with fillings and cut it half inch bigger than the pie plate.

10. Fold and seal the edges using your finger or your fork to create attractive edge. 11. You can make a slit or make holes with design on the top crust to allow the steam to escape. Bake your double pie crust as instructed by the recipe.

Oil Method (Crust using oil)1. Measure all the ingredients accurately. Combine all the dry ingredients together preferably in a cold mixing bowl.

2. Combine the oil and water in a container. Oil will not completely combine with water so just stir the mixture so that the oil is broken into smaller parts. Pour this gradually over the flour mixture blending the liquid mixture into the flour using a fork or by hand until small lumps the size of peas are formed.

3. Shape into a ball.

4. Follow the same procedure as steps 4 to 11 above (steps in making crust using solid fat).QUICK BREADS

Quick breads are breads that are quick to make. They are easy to make because it uses chemical leavening agents that require no fermentation. Thus, once it is mixed, it can be baked in the oven immediately (Wheat Foods Council). Quick breads are also known as sweetened loaves because it usually contains more sugar, fats and eggs than yeast breads but less than in cakes. In a broad sense quick breads include all types of baked products that are leavened by baking powder or baking soda, however, for this module; quick breads will be limited to biscuits, muffins and sweetened loaves - such as banana bread.

Dough mixtures for quick breads are of two types: soft dough or batters. There are three mixing methods for making quick breads: the biscuit, the muffin and the creaming methods.

MIXING METHODS IN MAKING QUICK BREADS

Biscuit Method

This method is used for biscuits, scones and similar products. It sometimes called the pastry method because it is similar to the procedure in making crust.

1. Measure ingredients accurately.

2. Sift the dry ingredients together into a mixing bowl.

3. Cut in the shortening by hand or pastry blender. Combine until the mixture resembles a coarse cornmeal.4. Combine the liquid ingredients.

5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and soft dough is formed. Do not over mix.

6. Bring the dough to a floured surface and knead lightly by pressing it out and folding it in half. Rotate the dough 90 degrees between folds.

7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The dough should be soft and slightly elastic, but not sticky. Over kneading toughens the biscuits.

Characteristics of Good Baking Powder Biscuit.1. Good volume.

2. Golden yellow crust which is fine and smooth.3. A sheeted crumb of fine grain and even color with no yellowish spots of poorly blended baking powder.

4. Delicate flavor, not alkaline or bitter due to excess baking powder.

(Source: Guzman M. and Fojas-Luna MV. 1985. Introduction to Food Preparation, 5th ed. MM: Merriam-Webster Bookstore, Inc.)

Muffin Method

This is used for muffins, pancakes, waffles and many loaf-type quick breads. It is fast and easy and over mixing must be avoided. Muffin batter should be mixed only until the dry ingredients are just moistened. Do not worry if there are a few lumps in the batter; a smooth batter is not the goal.

1. Sift together the dry ingredients. Set aside.2. Combine all liquid ingredients, including melted fat or oil. Liquid fat is used in this mixing method.3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Be careful not to over mix.

4. Pour the batter into the pan and bake immediately. The dry and liquid mixtures may be prepared in advance, but once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.Creaming Method Cake mixing method is applied to muffins and loaf breads. This method is more time-consuming than the muffin method but produces fine-textured goods. It is useful for quick breads with higher fat and sugar content. 1. Sift together the flour and baking powder and other dry flavoring ingredients. Set this aside.

2. Combine the solid fat and the sugar and mix or blend thoroughly until the mixture becomes light and creamy. If butter or bar margarine is being used, soften it first before blending in the sugar.3. Add the eggs one at a time. Cream well after each addition before adding more eggs.

4. Add the liquid ingredients and stir lightly.

5. Sift the flour and baking powder. Add and mix just until smooth.

(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)CAKES

Cakes are very similar to sweetened loaves in and breads but it is the richest and sweetest type of baked product. Cakes have high fat and sugar content and the challenge for the baker is to have a structure that supports these ingredients while keeping it as light and delicate as possible (Gisslen, 2001). Producing cakes require well-balanced recipes and precision in measuring and mixing. Electric beater is a useful tool in beating or whipping the egg mixture. There are numerous cake recipes but these can be grouped into four types of cakes according to the mixing method employed in making them shortened cakes, sponge cakes, angel food cakes and chiffon cakes. MIXING METHODS IN MAKING CAKES

Creaming Method

This method is also called conventional method because it is the standard method for making butter cakes or shortened cakes. These cakes are called shortened cakes because of the high solid fat content of the cake. This method is very similar to the creaming method in making quick breads except for the addition of dry and liquid ingredients to the batter mixture. 1. Measure ingredients accurately. Have all ingredients at room temperature. 2. Sift the dry ingredients flour, baking powder - together into a bowl. Set aside.

3. Place the butter or shortening in another mixing bowl. Beat slowly using a manual or electric beater until the butter is smooth and creamy.

4. Add the sugar and cream the mixture at moderate speed until the mixture is light and fluffy. Some bakers prefer to add the salt and flavorings with the sugar to ensure uniform distribution. If melted chocolate is used, it is added during creaming.

5. Add the eggs one at a time. After each addition, beat until the eggs are absorbed before adding more. The mixture should be light and fluffy after the eggs are beaten in.

6. Scrape down the sides of the bowl to ensure even mixing.

7. Add the sifted dry ingredients (including the spices if they were not added in step 4) alternately with the liquids. This is done as follows:a. Add one fourth (1/4) of the dry ingredients. Mix just until blended in.

b. Add one-third (1/3) of the liquid. Mix just until blended in.

c. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.

8. Immediately pan and bake the batter.

Sponge Method

This is the first of the three methods used in cakes that contain little or no shortening. Leavening takes place due to the air trapped in the beaten eggs. 1. Measure all ingredients accurately. Have all ingredients at room temperature. If butter is included, it must be melted. If liquid and butter are included, heat them together just until the butter is melted. 2. Combine the eggs and sugar preferably on a warm bowl and beat the eggs at high speed until very light and thick. This may take 10 to 15 minutes. This step is very important. One of the most frequent causes of failure in the sponge method is not whipping the eggs and sugar enough. The foam must be very thick. When the beater is lifted from the bowl, the foam falls slowly from it and makes a ribbon that slowly sinks into the batter in the bowl.3. Fold in the sifted flour, being careful not to deflate the foam. If dry ingredients are used, such as cornstarch or baking powder, they are first sifted with the flour.4. If melted butter or a butter-liquid mixture is being used, fold in at this point. Be careful not to over mix, or the cake will be tough (because of developed gluten).

5. Immediately pan and bake the batter. Delays will cause loss of volume.

Angel Food Method

Angel food cakes are based on egg-white foams and contain no fat.

1. Measure ingredients accurately. Have all ingredients at room temperature. The egg whites may be slightly warmed for achieving better volume.

2. Sift the flour with half of the sugar. This step helps the flour mix more evenly with the foam.

3. Beat the egg whites, until they form soft peaks. Salt and cream of tartar are added before the beginning of the beating process.

4. Gradually beat in the sugar that was not mixed with the flour. Continue to beat until the egg whites form soft, glossy peaks. Do not overbeat.

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed but no longer.

6. Pan and bake immediately.

Chiffon Method

Chiffon cakes and angel food cakes are both based on egg-white foams, but in chiffon cakes, a batter containing flour, egg yolks vegetable oil, and water is folded into the whites. Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but do not over whip them until they are dry. Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their leavening.

1. Measure ingredients accurately. Have all ingredients at room temperature. Use good quality, flavorless vegetable oil.

2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.

3. Mixing at medium speed, gradually add the oil, then the egg yolks, water, and liquid flavorings, all in a slow, steady stream. While adding the liquids, top the machine several times and scrape down the bowl and the beater. Mix until smooth, but do not over mix. 4. Whip the egg whites until they form soft peaks. Add the cream of tartar, and sugar in a stream and whip to firm, moist peaks.

5. Fold the whipped egg whites into the flour-liquid mixture.

6. Immediately put the batter in ungreased center-tube pans (like angel food cakes) or in layer pans that have the bottoms greased and dusted, but not the sides (like sponge layers).

(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)COOKIES

Cookie means small cake or a small, flat baked product. In some countries, they call this product biscuits instead of cookies. In the Philippines, we use both cookies and biscuits to refer to cookie products. There are many kinds of cookies based on the how it is shaped.

1. Pressed cookies made from soft dough. The dough must be soft enough to be forced through a pastry bag of cookie press but stiff enough to hold its shape. Some butter cookies are made this way.2. Dropped cookies these are also made from soft dough that is dropped to the baking sheet with a spoon or scoop. The dough may be of the same consistency as for pressed cookies but dropping the cookie is preferred when the dough contains pieces of fruits, nuts or chocolate or when you want the cookies to have a rough, homemade look. Chocolate chip cookies, oatmeal cookies are usually made this way.

3. Rolled cookies cookies that are rolled and cut from stiff dough. This method produces cookies which can have a variety of shapes either hand cut or using a cookie cutter. Christmas cookies with different shapes and designs are examples of rolled cookies.4. Molded cookies the cookie dough is first divided into equal portions then each piece is molded into the desired shape by flattening the pieces out with a weight in which the design is embossed or carved out like a stamp. Some butter cookies or locally made cassava cookies are molded cookies.5. Icebox or refrigerator cookies the rolls of dough may be made in advance and stored, and then it can easily cut and baked as needed. Pinwheel and checkerboard cookies are made this way.6. Sheet cookies commonly called bar cookies. The batter is baked in a shallow pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of this type of cookie.

MIXING METHODS

One-stage Method

Cookies usually have lower liquid content than cakes and quick breads so all ingredients can be mixed all in one stage. 1. Measure ingredients accurately. Have all ingredients at room temperature.

2. Place all ingredients in a mixing bowl. Blend the ingredients together by hand or with an electric mixer at low speed.

3. Shape and bake.

Creaming MethodThis is similar to the creaming method in quick breads.

1. Measure ingredients accurately. Have all ingredients at room temperature.

2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients by hand or at low speed in an electric mixer.

For light cookies, cream until the mix is light and fluffy; in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream until light.

3. Add the eggs and liquid, if any, and blend in at low speed.

4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or gluten will develop.

5. Shape and bake.

Sponge Method

The method is similar to the egg-foam methods for cakes. The procedure varies considerably, depending on the ingredients. 1. Measure ingredients accurately. Have all the ingredients at room temperature.

2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage: soft peak for whites, thick and light for whole eggs or yolks.

3. Fold in the remaining ingredients as specified in the recipe. Be careful not to over mix or to deflate the eggs.

4. Shape and bake.

(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)YEAST BREADSBread is baked dough made of flour and water and leavened by yeast. Other kinds of bread are produced with the addition of other ingredients like sugar, shortening, eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case of Spanish bread, pan de coco or asado bread. TYPES OF YEAST DOUGHS

1. Lean dough one that has low fat and sugar content. Examples of this are hard-crusted breads and rolls like French bread, baguettes and pizza dough. Other white and whole wheat breads and rolls such as pan de sal and buns have a higher fat and sugar content that the hard crusted breads. They may also have eggs and milk so they are slightly richer and generally have softer crusts. Locally, lean dough is used for breads that we put spreads or filling (palaman) on. 2. Rich dough dough that has higher proportion of fat, sugar, and sometimes eggs. There are many kinds of sweet breads and rolls available in local bakeries. Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and many others. These rich dough breads are popular because they are sweet enough or have some filling incorporated in the bread that it can be eaten without added spreads or filling (palaman). STEPS IN BREAD MAKING

There are eight steps to bread making. These steps are generally applied to all yeast products, with variations depending on the particular product. 1. Preparation of ingredients

2. Mixing and kneading the dough

3. Fermentation

4. Punching

5. Make-up or shaping

6. Pan-proofing

7. Baking

8. Cooling and storingMIXING METHODS Mixing methods in yeast bread making is done to combine all ingredients into uniform, smooth dough; to distribute the yeast evenly throughout the dough and to develop gluten.

Straight Dough Method

It consists of only one step of combining all ingredients in the bowl and mixing.

1. Soften yeast in a little lukewarm water.2. Combine the remaining ingredients including the rest of the water in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.

3. Mix to a smooth, developed dough.

Sponge Method

Dough preparation occurs in two stages. The procedure gives the yeast action a head start.

1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.

2. Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.

Once the ingredients are mixed, it is ready for kneading, which develops the dough by distributing the yeast well into the dough. KNEADINGKnead the dough using the palm of your hand. Fold the opposite side towards you and push it away gently from you. Repeat the same process for the proper distribution of the ingredients. After one motion, the dough is rotated a quarter turn. Kneading is stopped when blisters appear on the dough when folded. This takes about 10 minutes of kneading by hand.

Under kneading results in a heavy loaf with small volume compact cells and irregular crumb with uneven breaks along the side of the loaf. Over kneading produces bread with thick cell walls and small volume and dry crumb (Claudio, 1977). FERMENTATION

Fermentation occurs when yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic and creates the lightness and porous structure of the product. An under fermented dough will not develop good volume and the texture of the product will be coarse. This is calledyoung dough. Old dough is over fermented and produces bread with small volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).Allow the yeast to grow in a warm place until it doubles in size. When you press the dough using your two fingers and a dent is left, the dough has reached the desired time for the fermentation.PUNCHING

Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen. Punching also helps to develop the elasticity of the gluten and uniform fermentation.MAKE UP AND SHAPING

This includes the time consumed in dividing, scaling, shaping or molding and panning. Shaped or cut the bread into the desired size.

PROOFING

After arranging the bread on the pans, let it rest and rise again. The temperature for proofing is slightly higher that the temperature for fermentation. BAKING

Bake the bread in a pre heated oven. For the first few minutes of baking oven spring occurs. This is the rapid rising of the bread due to the production and expansion of gasesCOOLING AND STORINGAllow the breads to cool completely before wrapping, use a wax paper or aluminum foil and keep it at room temperature.

(Sources: Gisslen, 2001 and Claudio, 1977)CHARACTERISTICS OF WELL-MADE YEAST BREAD

1. Well-shaped for its kind with a delicately golden yellow crust.2. The crumb structure show fine grain, thin cell walls and uniform texture

3. Pleasing flavor, neither yeasty nor sour.4. Thoroughly baked crumb, not sticky or gummy.

***

Process

Activity. Jot it down! Direction: List down at least 5 varieties of different baked products that you can buy in bakeshops based on the categories listed in each box.cakes

pies & pastriesyeast breads

cookies

quick breads

Reflect and Understand

Activity. Its time to reflect!Answer the following questions:It is important to be able to know or classify the baked products we see, eat or buy everyday. What is the difference among the general classification or general types of baked products? Differentiate by writing the peculiar characteristics of each type of product. Classification /general types of baked productsCharacteristics

1.

2.

3.

4.

5.

TransferActivity. Fill up the table!Direction: You have studied so many kinds of products and methods. In order to have a quick reference for this lesson, complete the summary table below.

Classification/general types of baked productsDifferent types of this productMixing methods

Pies and pastries1.

2.

3.1.

2.

Quick breads1.

2.

3.1.

2.

3.

Cakes

1.

2.

3.1.

2.

3.

Cookies1.

2.

3.

4.

5.

6.1.

2.

3.

Yeast breads1.

2.1.

2.

LESSON 7: PRODUCTION OF DIFFERENT TYPES OF BAKED PRODUCTS

Learning Goals and TargetsAt the end of this lesson, the learner is expected to:1. Follow proper procedures in baking different types of baked products.

2. Demonstrate proper procedures in measuring accurately.3. Evaluate sensory characteristics of finished products.4. Analyze characteristics of finished products based on the functions of ingredients.

5. Perform laboratory activities following good kitchen/laboratory and food safety practices.

6. Recognize the value of applying basic principles of baking.7. Demonstrate retail and selling skills by selling finished product.

KnowGENERAL PROCEDURE FOR PREPARATION AND BAKING

Before the actual preparation and baking, it is important to know the general procedure for bakeshop production. MISE-EN-PLACEMise-en-place (pronounced miz on plas) is a French word which means everything in place. It literally means, you have to set everything in place before starting the actual baking procedures. This includes: Review the baking principles in Lesson 1.

Studying the recipe carefully and be sure you have the recipe during the laboratory work. Take note of the ingredients, the quantities and the procedure. Make a mental walk through of the procedure, that is, picture yourself doing the procedure step by step. This allows you to move fast and make fewer mistakes during the actual baking.

Prepare the ingredients. Make sure you have all the ingredients specified in the recipe.

Gather all the tools and equipment you will need. Clean these materials and make sure they are of good condition and ready to use.

Organize your workspace. Put the ingredients, tools and materials you will need in your workspace to ensure flow of work. Remember that during the actual mixing procedures, once you begin you must continue through the whole procedure until the end. You cannot stop in the middle just because you dont have the ingredients or the proper tools ready.CLEAN AS YOU GO (CLAYGO)

Good kitchen and laboratory practices have to be followed but one very simple rule to remember is to clean as you go. Have a plan for keeping your workspace clean. Clean up as BAKING

The oven is preheated before food is put in the oven for baking. This is done to ensure that the oven has reached the specified temperature when the food is put in it. Time indicated for baking in the recipe is a guide but actual baking time often varies so it is advisable to check the food if it is cooked. When the food starts to get fully baked, it often gives off a pleasing aroma. When you begin to smell this, wait a few minutes and check if it is done baking. To check, insert a toothpick or a piece of thin barbecue stick in the center of the product, if it comes out clean and dry, then the baked product is fully done. Now you are ready for the actual preparation and baking.PIES AND PASTRIES

Causes of Failure in Baking Pies and Pastries

ResultCauses

1. Tough crust1. Too much water, over handling, insufficient fats, too much flour.

2. Too pale crust2. Under baked, over handling, wrong temperature or insufficient heat.

3. Too dark bottom crust3. Wrong temperature, over baked,

4. Soggy bottom crust4. Too much filling, over mixing, uneven heat of the oven.

5. Thick and soft crust5. Wrong measurement of fat, use of warm water, low oven temperature.

6. Thin, brittle, and easily burn crust6.pastry dough is rolled too thin, too much fat

7. Pie shrinks in pastry pan7. improper measurements of the ingredients.

BUKO PIE RECIPE

Ingredients:

2 cups all-purpose flour1/3 cup butter

1 teaspoon salt

1/3 cup vegetable shortening

6 to 8 tablespoons cold water

2 cups young coconut meat

3/4 cup granulated white sugar

1/2 cup cornstarch diluted in 1/2 cup young coconut water

1/2 cup evaporated milk

Procedure:

1. Create the crust

1.1 Combine flour and salt then mix using a wire whisk.1.2 Cut in butter and shortening then mix using a pastry blender.1.3 Gradually sprinkle cold water a tablespoon at a time while mixing the ingredients.1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.1.5 In a flat surface roll out each of the dough and using a rolling pin until wide enough to fit an eight or nine inch pie pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat.1.6 Arrange the first dough over the pie pan for the bottom crust.

1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the pie pan.

2. Make the filling

2.1 Heat a saucepan and pour-in the milk. Let boil.2.2 Add the granulated white sugar and stir.2.3 Put-in the young coconut meat and cook for 3 minut

lm-bread & pastry production.doc

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