tle 2nd grading

K12 Learning Module in Basic Baking and Bakeshop Production

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INTRODUCTION

Technology 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, prioritizing needs 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.

***


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At this point, you are heading into

meaningful activities and learning

encounters. Complete the exercises and

answer the suggested worksheets to

experience lifelong, practical learning that

awaits at the end of this module.

ENJOY YOUR JOURNEY!

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.

***


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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.

MY GOALS ARE THE REFLECTIONS OF WHAT I WANT TO BE.

MY GOALS ARE….

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

MY TARGETS ARE THE MEANS TOWARDS THE ACHIEVEMENT

OF MY GOALS.

MY TARGETS ARE….

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________


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PRE- ASSESSMENT

Direction: 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 taker b. reliable and has integrity c. patient d. committed

3. Successful business people base their work on strengths.

a. goal oriented b. hardworking c. builds on strengths d. patient

4. Know that in your business, personal needs, attachment to your friends, families

and relatives are set aside.

a. opportunity seeker b. hard working c. 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 standards b. responsible c. hard working d. committed 7. Takes time to listen to the advice, suggestions, and recommendations of fellow bakers. a. responsible b. willing to listen c. committed d. hard working 8. A successful baker takes the initiative. a. initiative b. risk taker c. opportunity seeker d. committed 9. You must be concerned to know how well you are doing and keep track of your

performance. a. future oriented b. hard working c. open to feedback d. committed

10. Learn from your mistakes.

a. copes with failure b. honest c. hard working d. risk taker


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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 taker d. 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. meringue b. creams d. milk d. eggs

20. Bread leavened by yeast.

a. quick bread b. loaf bread c. rich breads d. 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. flour d. shortening


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

baking ingredients.

a. spatula b. rubber scraper c. cutting tools d. grater

24. These are used to slice rolls and delicate cakes.

a. kitchen shears b. knife c. pastry wheel d. grater

25. It comes in graduated sizes and has sloping sides.

a. flour sifter b. mixing bowl c. grater d. spatula

26. Used in greasing pans or surface of pastries.

a. pastry tip b. pastry wheel c. pastry bag d. pastry brush

27. It is used to flatten the dough.

a. rolling pin b. spatula c. wooden spoon d. 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

***


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LESSON 1. HISTORY OF BAKING AND ITS BASIC INGREDIENTS

Learning Goals and Targets

At 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.

Know

HISTORY 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 man‟s 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


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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 BREADS

BAKING 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.


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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

Characteristics

Function and

Use

Proper Storage

a. Whole

Wheat

Flour

Comes 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

bread

Must be stored in

an air tight sealed

container in a cool

dry place or in the

refrigerator.


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b. Bread

Flour

Has 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

Flour

Is 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 cakes

Can be stored

inside the cabinet

using an airtight

container and be

kept for 6-8

months.

d. Cake

Flour

Is 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.


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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

Characteristics

Function and Use

Proper Storage

a. Water

b. Milk and creams

Fresh 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. Juice Usually fresh fruit juices Adds 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).


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Kinds of fat

Characteristics

Function and Use

Proper Storage

a. Butter Made 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.

Baker‟s 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. Oil Comes 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. Lard Comes from the side

part of the hog.

Are commonly used in making flaky crust for pies.


g. Shortening Group of solid fats, usually white and tasteless, and especially formulated for baking.

Used for flaky products such as pie crusts and biscuits



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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

Characteristics

Function and Use

Proper Storage

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

sugar

Sugar 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.


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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

Agents

Characteristics Function and Use Proper

Storage

a. Yeast Available 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

soda

Sodium 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

powder

Mixture 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


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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 eggs

Characteristics

Function and Use

Proper 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.


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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).

Process

Activity. Categorizing the baking materials

Direction: 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 flavor

Butter

Salt

Chocolate bar

Brown sugar

Confectioner sugar

All purpose flour

Water

Baking soda

Condensed milk


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Reflect and Understand

Activity. 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.


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Transfer

Activity. Let’s bake

Direction: 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.

***


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LESSON 2: BAKING PROCESS AND ITS BASIC PRINCIPLES



1. Discuss each stage of the baking process.

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

Know

THE 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).


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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 60⁰C (140⁰F) (Gisslen, 2001).

5. Coagulation of proteins.

The gluten and egg proteins coagulate and solidify when they reach high

temperatures and this process begins at 74⁰C (165⁰F) (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.


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Process

Activity. Observe and describe

Direction: 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.


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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 BAKING

In 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.


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Transfer

Activity. 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

MY COMMITMENT


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LESSON 3: BAKING TOOLS AND EQUIPMENT


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 equipment

Baking 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 USES

1. 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.


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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.


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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, ½, 1/3, ¼, 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.


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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.


28

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 blade is 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 TOOLS

1. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products.


29

2. Cookie press – is used to mold and shape cookies.

OVENS

Ovens - 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


30

(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/EQUIPMENT

Name of Tools/Equipment

Uses of Tools/Equipment


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Activity. Classification

Directions: 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 Tools Mixing tools Baking tools


32

Transfer Activity 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

Description Score

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


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LESSON 4. MENSURATION

Learning Task

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

Know

Different 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 CORRECTLY

Accurate 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


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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 manufacturer‟s 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 ABBREVIATIONS

Kitchen Term Abbreviation Kitchen Term Abbreviation

Table spoon Tbsp. or T medium med.

Grams g or gr. second sec.

Pounds lb minute min

Pint pt. hour or hours hr.

Teaspoon tsp. or t. square sq.

Cups c gallon gal.

Ounces oz. degrees Fahrenheit °F

Kilo/kilogram k of kg degrees Celsius °C

Quart qt. piece or pieces pc.


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METRIC CUP AND SPOON SIZES*

Cup Metric

¼ cup 60 ml

1/3 cup 80 ml

½ cup 125 ml

1 cup 250 ml

Spoon Metric

¼ teaspoon 1.25 ml

½ teaspoon 2.5 ml

1 teaspoon 5 ml

2 teaspoons 10 ml

1 tablespoon (equal to 3 teaspoons)

15 ml

VOLUME: Metric, cup and US measurement conversion*

Metric Cup US

30 ml 1/8 cup 1 fl oz

60 ml ¼ cup 2 fl oz

80 ml 1/3 cup 2 ¾ fl oz

100 ml 3 ½ fl oz

125 ml ½ cup 4 fl oz

150 ml 5 fl oz

180 ml ¾ cup 6 fl oz

200 ml 7 fl oz

250 ml 1 cup 8 fl oz

310 ml 1 ¼ cups 10 ½ fl oz

375 ml 1 ½ cups 13 fl oz

430 ml 1 ¾ cups 15 fl oz

500 ml 2 cups 16 fl oz (1 pint)

625 ml 2 ½ cups 20 fl oz

750 ml 3 cups 24 fl oz

1 L 4 cups 32 fl oz (1 quart)

1.25 L 5 cups 40 fl oz


2 L 8 cups 64 fl oz


4 L 16 cups 128 fl oz (1 gallon) (Source: www.taste.com.au)


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WEIGHT: Metric, pound and ounce conversion*

Metric Pound Ounces

15 g ½ oz

28 g 1 oz

100 g 3 ½ oz

113 g ¼ pound 4 oz

227 g ½ pound 8 oz

250 g (1/4 kilo or kg)

454 g 1 pound 16 oz

500 g (1/2 kilo or kg)

1000 g or 1 kilogram or kilo 2.2 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*

Ingredients Metric Ounce

1 cup plain flour 125 g 4 oz

1 cup rice flour 185 g 6 0z

1 cup brown sugar 200 g 6 ½ oz

1 cup white sugar 225 g 7 oz

1 cup cocoa powder 110 g 3 ½ oz

1 cup sour cream 250 g 8 oz (Source: www.chelsea.co.nz)

OVEN TEMPERATURES

FAHRENHEIT (OF)

CELCIUS (OC)

DESCRIPTIVE

TEMPERATURE

250

120 Very Slow

300

150 Slow

325-350

160-180 Moderately Slow

375-400

190-200 Moderate

425- 450

220- 230 Moderately high


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CONVERSION TABLE

Degree Celsius °C to Degree Fahrenheit °F

°C to °F °C to °F

90 194 200 392

100 212 210 410

110 230 220 428

120 248 230 446

130 266 240 464

140 284 250 482

150 302 260 500

160 320 270 518

170 338 280 536

180 356 290 554

190 374 300 572

Activity 1. Conversion

Direction: 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

Process


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Activity: INVESTIGATE

Direction: The cup and spoons we use at home are not standards measuring devices.

Let‟s 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.


39

Transfer

Activity 3. Building together

Direction: 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

mistake

100

Observe the proper way of measuring ingredients with 1

mistake

95


mistake

90


mistake

85


mistake

80


40

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.


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

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.


41

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.


42

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.


43

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.


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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.


45

KEEP SANITATION HIGH IN THE LABORATORY

A. Keeping Oneself Clean

1. 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.


46

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.


47

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 MANAGEMENT

Waste management is the collection, transport, processing or disposal, managing

and monitoring of waste materials. The term usually relates to materials produced by


48

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. Waste

segregation 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.


49

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.

Transfer

Activity 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.


50

LESSON 6. TYPES OF BAKED PRODUCTS



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


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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 PIES

1. 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 CRUST

1. 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 look


52

like cornmeal or it can even become so blended that it becomes paste-like. Less

water is needed because the flour won‟t 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.


53

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.


54

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.


55

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


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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, 5

th 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.


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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


58

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.


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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.


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.


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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.


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).


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.


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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.


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.


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Creaming Method

This is similar to the creaming method in quick breads.


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.



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YEAST BREADS

Bread 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 storing


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MIXING 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.

KNEADING

Knead 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.


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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 called“young” 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 gases

COOLING AND STORING

Allow 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)


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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 & pastries yeast breads

cookies

quick breads


67


Activity. It’s 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

products Characteristics

1.

2.

3.

4.

5.

Transfer

Activity. 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 products

Different types of this

product

Mixing methods

Pies and pastries 1. 1.


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2.

3.

2.

Quick breads 1.

2.

3.

1.

2.

3.

Cakes

1.

2.

3.

1.

2.

3.

Cookies 1.

2.

3.

4.

5.

6.

1.

2.

3.

Yeast breads 1.

2.

1.

2.

LESSON 7: PRODUCTION OF DIFFERENT TYPES OF BAKED

PRODUCTS



1. Follow proper procedures in baking different types of baked products.

2. Demonstrate proper procedures in measuring accurately.


69

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.

Know

GENERAL PROCEDURE FOR PREPARATION AND BAKING

Before the actual preparation and baking, it is important to know the general

procedure for bakeshop production.

MISE-EN-PLACE

Mise-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


70

whole procedure until the end. You cannot stop in the middle just because

you don‟t 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

Result Causes

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

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

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

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

5. Thick and soft crust 5. Wrong measurement of fat, use of warm


71

water, low oven temperature.

6. Thin, brittle, and easily burn crust

6.pastry dough is rolled too thin, too much fat

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

BUKO PIE RECIPE

Ingredients:

2 cups all-purpose flour

1/3 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.


72

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 minutes.

2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly

while cooking. Cook until the texture thickens.

2.5 Turn-off the heat and allow the mixture to cool down.

3. Preheat oven to 375 degrees Fahrenheit.

4. Arrange the cooked filling in the pie pan.

5. Put the second crust on top of the filling and flute the edges to the sides.

6. Create holes on the secondary crust using a fork. This will serve as exhaust vents

that will prevent the crust from deforming.

7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time

may vary; make sure to check the color of the crust to determine if baking is

complete.

8. Let cool and serve. Share and enjoy!

EMPANADITAS

Ingredients:

Filling:

½ can condensed milk

2 pcs. of eggs

1 bar of butter

½ tsp.vanilla

1tbsp. chopped nuts


73

Procedure:

1. In a double broiler ,combine milk and yolk

2. Cook in a sauce pan over low heat or use a double broiler stirring it

continuously to avoid sticking from the sauce pan.

3. Add vanilla, butter, and nuts and mix it well. Then set it aside.

Crust:

Ingredients:

2 1/3 cups sifted all -purpose flour

2/3 cup margarine

4-5 tbsp. cold water

Melted butter

Refined sugar for finishing

Procedure:

1. Cut margarine into flour until crumbs by pea sized.

2. .Sprinkle cold water while tossing mixture with a dull knife, until moist and

enough to handle.

3. Put inside the refrigerator to chill for an hour.

4. Roll out the dough on floured board up to ¼ thick inches.

5. Cut the dough with 2 ½ in round cutter.

6. Fill each round with cooked and cooled filling then fold into half.

7. Seal edges by pressing with tines of a fork.

8. Place on a slightly greased flat or cookie sheet and bake in a pre-heated

oven at 375 degree for 20 minutes.

9. Cool. Brush with melted butter and roll in sugar.

10. Wrap in a colored cellophane about 5”x 6”.

BOAT TARTS

Tarts Crust

Ingredients:


74

3 cups all- purpose flour

1 cup margarine

1 cup refined sugar

1 pc. egg (extra large size)

1 tsp. vanilla

Procedure:

1. Mix all the ingredients together in a mixing bowl.

2. Beat until smooth.

3. Roll about 1/8 inch thick and cut with cutter and fit it into boat tarts molder.

4. Baked at pre heated oven 350* F for 10-15 mins. Until golden brown .Fill

with cashew nut filling.

QUICK BREADS

APPLE MUFFINS

Ingredients:

1 pc. egg

¼ cup milk

1 cup chopped fresh apple

2 cups flour

1/3 cup sugar

3 tsps. baking powder

1 tsp. salt

½ tsp. vanilla

Procedure:


75

1. Pre heat the oven at 400⁰F.

2. Beat egg in a bowl and add milk, oil and apple.

3. Add dry ingredients and mix lightly.

4. Pour into muffin cups about ½ to 2/3 full.

5. Bake for 20 minutes.

CINNAMON MUFFINS

Ingredients:

1 ½ cups flour

¼ cup sugar

¼ cup brown sugar

2 tsps. baking powder

½ tsp. salt

1 tsp. cinnamon

1 pc. egg beaten

½ cup oil

½ cup milk

Procedure

1. Heat oven to 375⁰F.

2. Sift all the dry ingredients together.

3. Combine beaten egg, oil, and milk. Add to dry mixture and mix lightly.

4. Pour into muffin cup, 2/3 of ½ full.

5. Bake for 20-25 minutes.

BANANA CAKE

Ingredients


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2/3 cup shortening

1 2/3 cup sugar

2 pieces eggs

2 ½ cup all purpose flour

1 ¼ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ¼ cup fully ripe bananas, mashed

2/3 cup milk

2/3 cup chopped nuts

Procedure

1. Preheat oven to 325⁰F.

2. Follow the creaming method of mixing cakes.

3. Divide the banana and nuts into three portions and add them into the mixture

with the milk.

4. Pour into wax paper-lined pans and bake for 40 to 50 minutes.

***

CAKES

BUTTER SPONGE CAKE

Ingredients

1 cup sifted cake flour

1 teaspoon baking powder

¼ cup butter, melted

½ teaspoon vanilla

½ cup milk


77

6 pieces egg yolks

1 cup sugar

Procedure:

1. Follow the sponge method of preparing cakes.

2. Pour in a greased pan.

3. Bake at 350⁰F for 30 to 35 minutes.

COCOA DROPS

Ingredients

½ cup shortening

¾ cup sugar

1 piece egg

½ cup milk

1 ¼ teaspoon vanilla

2 cups all purpose flour

½ teaspoon salt

Procedure

1. Sift the flour, salt, baking powder and cocoa powder together.

2. Follow the sponge method of making cookies.

3. Drop the batter into greased cookie sheet.

4. Bake at 350⁰F for 15 minutes.

1 ½

teaspoon

baking powder

6 tablespoon cocoa powder

½ cup nuts


78

COOKIES

OATMEAL COOKIES

Ingredients

½ cup shortening

1 cup sugar

1 pc egg

½ cup evaporated milk

1 cup uncooked oats

1 ½ cup all purpose flour

½ teaspoon salt

1 teaspoon cinnamon powder

1 cup raisins

YEAST BREADS

BASIC YEAST BREAD

Ingredients

1 tablespoon active dry yeast

½ cup water

½ cup evaporated milk

1 teaspoon salt

Procedure

1. Follow the creaming method

of making cookies. Adding

the oats in the shortening

mixture.

2. Add the raisins last, after the

dough is mixed.

3. Drop into greased pans and

bake at 375⁰F until golden

brown.


79

¼ cup shortening or cooking oil

3 to 4 cups flour

2 pieces egg

Procedure

1. Follow the procedure of making bread using the straight method.

2. Follow the kneading, fermentation, punching, shaping, proofing and baking

procedures.

3. Dough may be shaped in loaf pans or in individual buns.

4. Bake at 375 to 400 ⁰F .

***


80

Process

Activity: Baking Activity Plan

Direction: In order to help you perform the activity efficiently and to ensure that

nothing is forgotten and everything will go smoothly, accomplish the baking activity

plan below.

Ingredients list: ingredient and amount in the recipe

Market list: quantity to be bought in the market and the price of the item

Purchasing plan: who is in charge of buying and when they will be purchased

Tools and materials list: utensils, materials needed for the activity

Materials plan: who is responsible for bringing and organizing the materials

Procedure: list all the procedures from mise-en-place to actual baking procedure to clean-up

Production plan: distribution of tasks for the actual activity.

BAKING ACTIVITY PLAN

Recipe Date of activity

Ingredients list Market list Purchasing plan

Tools and materials list

Materials plan

Procedure

Production plan


81


Activity 2. Checking your list!

Direction: During and after each actual baking performance, accomplish this

checklist. This checklist allows you to reflect on how well you have followed the

guidelines given in the previous lessons. This checklist could also be used to

analyze the outcome of your sensory evaluation of the finished product. These

procedures and guidelines may contribute to the causes of success or failure of your

finished product.

CHECKLIST OF BAKING/PRODUCTION PERFORMANCE

Recipe/Product

1:__________

Recipe/Product

2: __________

Recipe/Product

3: ___________

Procedure/guideline D – done

ND – not done

PD – partially

done

D – done

ND – not done

PD – partially

done

D – done

ND – not done

PD – partially

Done

MISE-EN-PLACE

CLAYGO

MENSURATION –

measuring accurately

-using appropriate

measuring tools

-performing correct

measuring procedures

PROPER USE AND CARE

OF EQUIPMENT

-used appropriate tools

-used the tools correctly


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-cleaned and stored the

tools after using

FOLLOWED GOOD

KITCHEN/LABORATORY

PRACTICES

FOLLOWED FOOD

SAFETY AND SANITATION

PRACTICES

FOLLOWED PROPER

MIXING AND BAKING

PROCEDURES

( write mixing method used)

-performed mixing method

according to standard

procedure

-preheated oven

-used appropriate baking

temperature

-baked the product just until

it is done


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Transfer

SENSORY EVALUATION OF BAKED PRODUCTS

In doing the sensory evaluation of the products, write the closest description

you can use. The real test of your success as a baker is the finished product. The

product should be evaluated on key characteristics. The critical characteristics of

baked products are:

Appearance – descriptions of the external part of the product like the height of the

baked good, the crust.

Flavor – flavor is a composite of taste, odor and touch (mouthfeel).

Taste – descriptions for sweetness, sourness, saltiness, bitterness, or

combination (bitter-sweet)

Odor – descriptions for food odors like burnt, smoky, moldy, musty, yeasty,

rancid, sour, lemony etc.

Touch, mouthful –descriptions for mouthful: greasiness, metallic, astringent, sharp,

spicy etc.

Texture – descriptions for the crumb structure (the internal part of the baked

product): crumbly, gritty, tender, short, soft, firm, elastic, mealy, chewy,

gummy, hard, brittle, tough, pasty, sticky, coarse, dry, moist, oily etc.

Activity: Getting involved!

Direction: Perform sensory evaluation on your product. Use the tool below.

Rating: Rate the product from 1 to 7, with 7 having the best quality or characteristic.

Provide descriptive words besides each corresponding rating.

SENSORY EVALUATION TOOL

CRITERIA

PRODUCT 1 PRODUCT 2 PRODUCT 3

Rating and description



APPEARANCE

TEXTURE

TASTE

ODOR

MOUTHFEEL

OVERALL REMARKS: Write what you think are the possible causes of the quality of

your product.


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LESSON 8. OPPORTUNITIES IN HOME BAKING



1. Identify ways of applying baking skills at home considering available resources.

2. Appreciate benefits of producing baked products for home consumption for individual and family wellbeing.

3. Apply skill in home baking.

Know

HOME BAKING

Do you think you can apply what you have learned in baking in your own

homes? Do you bake at home? What other skills have you learned in baking that you

can also apply to other home activities?

One of the limitations of home baking is the presence of oven. The

standard oven is rather expensive equipment and it is not found in majority of homes

in the Philippines. Because of this, some people think that baking skills are not

relevant to in their lives since they cannot practice it at home. That is a mistake

because there are products we make at home that can be classified as baked

products even though it is not cooked in an oven. They use the same basic

ingredients and the production follows principles of the baking process.

Pancakes and waffles are examples of quick breads. Waffle biscuits or

waffle cones can be made using a waffle griddle or ordinary skillet. Empanadas are

turnovers. There are various kinds of empanadas that are made in different places in

the Philippines. In the northern part of the Philippines, the Ilocos empanada is a

popular delicacy. The crust is made of rice flour and water and the savory filling is

made of the local sausage (longganisa), egg and grated papaya. Doughnuts and

bitso-bitso are deep-fried breads

There are also substitutes for the conventional gas or electric ovens. Portable

ovens (also called camp ovens) that are placed on top of a regular stove are


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available at a relatively inexpensive price. These are commonly used by small scale

pizza stalls. It uses the same principle as a gas stove but it is limited in size. Another

alternative to the conventional oven is the Dutch oven. The Dutch oven is a cast-iron

casserole cooking pot. Locally, the kaldero (rice pot) and kawali (frying pan/wok) are

cast-iron materials that can function like the Dutch oven. With a tight lid and good

thickness, it can be used for baking.

Process

Activity 1: INTERVIEW

Directions: Interview at least three students (from other sections and year levels

and not your own classmates) about their experiences of baking at home.

Questions:

1. Do you or your family does home baking? (Note: if they immediately say no,

probe further. Ask if they prepare pancakes, empanadas, doughnuts or other

bread-like product at home.)

2. What products do you or your family make?

3. Which among the products that you make at home do you like?

4. What do you like about them?

5. Do you participate in preparing these products?

6. What are your positive experiences in home baking?

7. What do you think are the benefits of home baking?

SUMMARY SHEET OF RESPONSES

Questions Student 1 Student 2 Student 3

Question 1 –

baking at home


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Question 2 –

products made

Question 3 - like or

don‟t like

Question 4 – what

is liked

Question 5 –

participate in home

baking or not

Question 6 –

positive

experiences in

home baking

Question 7 –

benefits of home

baking


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Reflection Questions

Do students from the same school have the same experiences in home baking?

Cam we make a general statement about the benefits of home baking among

families of students in your school?

Activity 2

Direction: Make a summary of the responses to Question 6 and 7 your interview

and the interviews of all your classmates. To summarize, make a tally sheet of all the

responses. Group those that are similar. Rank the responses i.e. make a final list

that is arranged from the most common to the least common response. Use the table

below for the summary

Benefits to the individual Benefits to the family


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BENEFITS OF HOME BAKING

Home baking has a number of benefits for the individual and the family. It can

contribute to the wellbeing of the family in the following ways.

1. Freshly baked products are a treat.

There is nothing like the taste and aroma of freshly baked breads. The aroma

of freshly baked bread is associated with warm, homey feelings. A lot of

breads are also best eaten hot off the oven while they‟re still warm and soft.

2. More nutritious ingredients can be used.

When you make your own product, you have control over the recipe and the

ingredients. You can choose to make cakes with less sugar or use whole

wheat flour which contains more nutrients that white flour.

3. Products are additive-free.

Baked products for home consumption do not use additives because it is

often consumed quickly. Additives are chemical compounds added to the

dough to prevent spoilage. Look at your answers to Activity 2 in Lesson 1.

Which of the ingredients is the additive?

4. It develops family bonding

Baking can become a family activity where even small children can do easy

tasks like shaping cookies of pouring batters into muffin pans. Children also

love to lick leftover batter after panning although care must be ensured to

prevent salmonella poisoning due to uncooked eggs in the batter.

5. It provides practice to improve baking skills.

Practice makes perfect; the more baking you do at home, the more skillful you

can become.


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Transfer

Activity 3. Challenge

Direction: Practice applying baking skills at home. This week and next week,

prepare a baked product at home. Choose any type of baked product – pie, quick

bread, muffin, cookie, yeast bread. You can use any recipe. You may search

cookbooks, the internet or ask your teacher for a recipe you can use at home. Write

about your baking experience below.

MY BAKING ADVENTURE

Product: __________________________________

Date: ____________________________________

Recipe: (attach a copy of the recipe)

My experience: write a short story of what happened in your baking experience.


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LESSON 9: CAREER OPPORTUNITIES AND FURTHER EDUCATION

IN BAKING AND BAKESHOP PRODUCTION



1. Recognize different kinds and levels of jobs available in the baking industry.

2. Identify characteristics and traits that lead to job success in the baking career.

3. Identify vocational courses and degree programs related to bakeshop production.

Know

JOB OPPORTUNITIES IN THE BAKING INDUSTRY

There are many job positions related to a baking career – such as baking

assistants, pastry cook, executive pastry chef, cake decorator, wholesale baker,

baking production supervisor and many others.

Pastry chef – specializes in making pastries, cakes and desserts. They may also

be adept at assembling and decorating pastry products being very skillful in using

fillings, icings, sugars and chocolate.

Bread baker – makes various kinds of breads. Making various kinds of bread

whether by hand or with the use of machinery requires specific skill and an

experienced baker is often in demand.

Bakery chef – an experienced, educated baker who is in charge of the daily

operations of a bakeshop. They manage bakers, monitor quality of products, take

care of inventory and do product development.

For industrial (mass production) bakery, other jobs include:


91

Product development researcher – professional research is needed to develop

new products for industrial production.

Production supervisor – oversees the production line making sure the products

meet quality standards and works with engineers to ensure equipment needs are

met.

FURTHER EDUCATION IN BAKING

Becoming a professional baker requires skills and work ethics. In order to

improve skills you can get basic and advanced training in vocational schools or

culinary schools. The Grades 9 – 10 modules in Bakeshop Production will enable

you to get National Certification I or II levels. After you finish your K-12 program,

you may further enroll in culinary schools that offer specialized courses in production

of different types of baked products.

Becoming a bakery chef or supervisor requires management skills on top of

baking skills. This may necessitate higher degrees in related fields such as Hotel

and Restaurant Administration.

Baking is both an art and a science. As you may have already recognized

from the beginning of this module, baking requires knowledge of chemistry and

physics to fully understand gluten development and the interactions of ingredients.

Product development researchers may require higher degree in Food Science or

Food Technology.

Teaching HE and TLE courses is also a viable career. Becoming a

professional teacher in the various levels of education require a degree in Home

Economics or Technology and Livelihood Education.


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Do you have what it takes to become a professional baker?

Activity: Interview

Direction: Interview a baker in your community.

Questions:

1. How long have you been a baker?

2. How did you become a baker?

3. What are the important knowledge, skills and attitudes (work ethics)

necessary to become a successful baker?

4. From the characteristic mentioned in Q3, which of these do you think you

already have and which do you think you want to further develop?

5. Can you see yourself becoming a professional baker? Why? Why not?

***


93

GLOSSARY

Airborne - carried by air and especially to those associated with the carrying of

disease

Antidote – a remedy counteracting a poison

Assigned

Batter – a mixture of dry ingredients with a pouring consistency.

Breads- a staple food made from flour, shortening, liquid ingredients and other dry

ingredients form in a dough, kneaded and shaped into different forms and flavors.

Caramelize – to melt sugar with or without water until it becomes golden brown in

color and develops a characteristics flavor.

Cream – to mix fat and sugar until it become smooth at the same time incorporating

air into the mixture.

Cream Filling - a combination of beaten egg yolk blended with a hot mixture and

cooked at correct time and temperature.

Crust - the outer part or covering of the pastry or pies.

Cut in – to distribute fat in flour particles until pea-sized crumbs are obtained. They

may be done using a pastry blender, the tines of a fork or 2 knives.

Dredge – to coat the surface with a dry ingredient like flour.

Egg wash – a combination of 1 egg yolk and 2 tablespoons milk use for brushing

pastry and bread dough to have a shiny, golden baked surface.

First aid – the provision of initial care for an illness or injury.

Fold in – to mix delicately textured ingredients. Using a spatula cut down through a

mixture, go across the bottom of the bowl and up over close to the surface while

turning the bowl frequently.

Frothy- when bubble starts to appear during the process of beating the egg whites.

Glaze – a glossy coating.

Greased – to brush a surface with butter, margarine shortening or oil to prevent

sticking.

Let rise – to allow the yeast dough to ferment and double its volume.


94

Meringue- toppings used for pastries and pies made up of egg whites and sugar.

Occupational hazards - refer to various environmental factors or stresses that can

Pastry - these are baked products that serves as dessert which is made out of flour

sugar, shortening and water.

Pies - are made of pastry dough lined in pie pan, filled with different fillings and can

be prepared with or without toppings.

Pipe out – to squeeze out a mixture from a pastry bag.

PPE – (Personal Protective Equipment) refers to devices worn by workers to protect

Pre- bake - to bake a crust without the filling or to half bake.

Pre- heat – to light the oven about 10 mins. In advance to allow the oven

temperature to reach a desire degree of heat before the cake is baked.

Prick – to bore a hole in a cake to test if it is ready done. It can also mean to makes

holes on an unbaked pastry using a fork to prevent ballooning.

Punch down – to deflate risen dough using the fist to break down large air spaces.

Quality standard – set of exact specifications to become pattern of action.

Safe – free from danger, risk or injury

Sanitation – the practice or measure to create an environment conducive to good

health.

Shortening - fat that came from and animal or vegetable fat which can be in a form

of solid or liquid fat.

Tarts - are smaller than the single pie crust and it is served for an individual only.

them against hazards in the work environment including but not limited to safety

Thread – like – stage where sugar syrup when dropped from a spoon spins a

thread.

Turnovers - a type of pastry for individual serving, the filling is placed on half of the

dough and folds another half of the dough and seal.

Vermin – a term applied to various animal species regarded as pests or nuisances.

Workplace – refers to the office, premises or worksite where a worker is temporarily


95

REFERENCES

Cruz, Duran et.al.1998. Home Economics IV. Manila. Adriana Publishing Co. Inc.

Diaz Eden, Soriano, Nora.1995. Home Technology III.Phoenix Publishing House Inc.

Claudio, Virginia S. et al.1982. Basic Nutrition for Filipinos. Manila. Merriam School

and Office Supplies Corp.,

De Guzman, Matilde P. et al.1989. Basic Foods for Filipinos. Manila. Merriam School

and Webster Inc.

Carino, Celia E., Lazaro, Amor S., Experience Baking

Chelsea. Weights, measures and conversions. Retrieved from http://www.chelsea. co.nz/content/baking-guide/weights-measures-conversions.aspx on January 28, 2013. Gisslen, Wayne.2001. Professional baking. New York: John Wiley & Sons.

Gisslen, Wayne.1995. Professional cooking. New York: John Wiley & Sons.

Gonzales, Gene R. Fundamentals of Professional Cooking, Manila. Anvil

Publishing., 2012

Lallemand. “Pie Crust Production.” Lallemand Baking Update. Vol 2. No.3. 1996.

Lauterbach, Sharon and Albrecht, Julie. “NF94-186 Functions of Baking Ingredients.”

Historical Materials from University of Nebraska-Lincoln Extension. Paper

411. 1994. Retrieved from http://digitalcommons.unl.edu/extensionhist/411 on

January 20, 2013.

Mavantas, Victoria T.2002 Food Management and Service II., Quezon City. Phoenix

Publishing House Inc.,

Merriam-Webster. 2013. Retrieved from http://www.merriam-webster.com/dictionary on January 20, 2013.

Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995

Taste.com.Weight and Measurements Chart. April 2007. Retrieved from

http://www.taste.com.au on Jannuary 24, 2013.

Wheat Foods Council. Flour 101. Retrieved from http://www.wheatfoods.org/sites/

default/files/atachments/flour-101.pdf on January 20, 2013.


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Wheat Foods Council. Grains of Truth about Quick Breads. Retrieved from

http://www.ndwheat.com/uploads%5Cresources%5C419%5Cquickbreads.pdf

on January 21, 2013.

Weaver, Dennis. All About Baking: Quck Breads. Retrieved from http://www.preparedpantry.com/How-to-Bake-Quick-Breads-Recipe.htm on January 23, 2013.

Woods, Mollie. and Thornsby, Suzanne. The Philippine Bakery Sector.Michigan.

Michigan State University. 2009.

Other Printed Materials

Aning J. “Government, Bakers Launch Pinoy „Pan de sal‟ project”. Philippine Daily

Inquirer, June 16, 2003. p.1,20.

Food Service and Catering Management, A Practical Guide, Liberty Commodities

Corp., Manila, Anvil Publishing., 2004

Best Recipes for the Home, Philippine Publishing House, Manila, 1970

Internet Sources:

Panlasang Pinoy.com

My Stock Vector.com

Graphic & Animation.gif

About.com. Culinary Arts

Joe Pastry

E orchids

Article.wn.com

Dreamtime.com

Bransontourist.com

Library kv pattom.com

Penardmoon.com

PIcstopin.com


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Baking 911

Recipe 4 us.co.uk

Epicuruous.com

http://www.wikipedia.com

http://www.ehow.com

http://www.recipetime.com

http://www.homecooking.about.com

http://www.housewares.about.com

http://www.alpersonpartyrentals.com

http://www.illustratime.com

http://www.filtair.com

http://www.homeestimate.com

http://www.enpetitchet.com

http://www.gimmesomeoven.com

http://www.gallerydejavu.com

http://www.syndicjournal.com

http://www.apartmenttheraphy.com

http://www.cruzchiropractic.com

http://www.casaveneracion.com

http://www.checkitoutavester.blogspot.com

http://www.wikipedia.com/

http://www.ehow.com/

http://www.recipetime.com/

http://www.homecooking.about.com/

http://www.housewares.about.com/

http://www.alpersonpartyrentals.com/

http://www.illustratime.com/

http://www.filtair.com/

http://www.homeestimate.com/

http://www.enpetitchet.com/

http://www.gimmesomeoven.com/

http://www.gallerydejavu.com/

http://www.syndicjournal.com/

http://www.apartmenttheraphy.com/

http://www.cruzchiropractic.com/

http://www.casaveneracion.com/

http://www.checkitoutavester.blogspot.com/

tle 2nd grading

Documents

k12 learning module

pastry production

practical learning

learning encounters

learning procedures

learning materials

learning goals targets

bakeshop production