Bread and Pastry Production Nc II - 1st Edition 2016

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Bread and Pastry

Production

Manual

Department of Education

Republic of the Philippines

We value your feedback and recommendations.

This learning resource was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the Department of Education at [email protected].

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Bread and Pastry – Technical-Vocational-Livelihood Track

Manual

First Edition 2016

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of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.

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Published by the Department of Education Secretary: Br. Armin A. Luistro FSC Undersecretary: Dina S. Ocampo, PhD

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Development Team of the Bread and Pastry Production Manual

Management Team of the Bread and Pastry Production Manual

Bureau of Curriculum Development Bureau of Learning Resources

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Writers: Aniceta S. Kong Anecita P. Domo, Cristeta M. Arcos Maila A. Dogelio Reviewers: Prof. Emelita Nuyda Jocelyn de Jesus Layout Artist: Christian Bjorn R. Cunanan

Illustrator: Eric S. De Guia Fermin Fabella Cover Artist: Ricardo Jose V. Santillan III Jason Villena

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Introduction

The Technology and Livelihood Education (TLE) for junior high school and Technical-Livelihood-Vocational Education (TVL) for senior high school is one track in the implementation of the K to 12 Basic Education Program (BEP). It is composed of four components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course on the subject; tackling common competencies that they would need, should they wish to have a career in TLE/TVL. Their learnings and competencies are then further enhanced in Grades 9 and 10, up to Senior High.

This learning resource focuses on the course Bread and Pastry Production (National Certificate Level II) under Home Economics of the TLE/TVL track. The Department of Education aims that this learning resource contributes to the attainment of the realization of the overall goal of the K to 12 Basic Education Program, which is the holistic development of every Filipino learner: equipped with 21st century skills, adequately prepared for work, and has gained the right knowledge, attitude, values and skills to start a business, acquire middle level skills, and to advance in higher education.

Bread and Pastry Production Manual

This Manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes, and desserts. Provisions for practical application to real life situation are also included for lifelong learning.

To the Learner:

This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production.

This manual is specifically crafted to focus on the different activities that will assess

your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification (NC II).

Successful completion of this course ensures that you have acquired the essential skills to be on your way to becoming a certified bread and pastry producer.

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HOW TO USE THIS LEARNER’S MANUAL

Here are some reminders on how to use this material.

1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment determines how much you know about the lessons and identifies the areas you ought to learn more. Your teacher will check and analyze your score to determine your learning needs.

2. This learner’s manual contains relevant information and activities. Go over each activity carefully. If you encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic unless you are told to do so. REMEMBER that each activity is a preparation for the succeeding activities. 3. For every lesson/learning outcome, answer the self-check and perform the given

activities to enrich your knowledge and skills.

4. After successfully finishing the tasks, answer the post-assessment to be given by your teacher. Your score will be analyzed and will be used by your teacher for the computation of your grades.

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TABLE OF CONTENTS

Page

Introduction………... iii

How to use this Learner’s Material ………... iv

Quarter I Definition of Terms... 2

Pre-assessment... 4

Lesson 1: Prepare and Produce Bakery Products LO 1 Prepare Bakery Products... 7

Self Check 1.1.1... 10 Activity 1.1.1... 10 Self Check 1.1.2... 16 Activity 1.1.2... 16 Self Check 1.1.3... 19 Activity 1.1.3 ... 20 Self Check 1.1.4... 24 Self Check 1.1.5... 29 Activity 1.1.4 ... 30 Activity 1.1.5 ... 42

LO 2 Decorate and Present Bakery Products... 43

Self Check 1.2.1... 45

Self Check 1.2.2... 48

Activity 1.2.1... 48

LO 3 Store Bakery Products... 50

Self Check 1.3.1... 53 Activity 1.3.1... 57 Post-assessment... 59 Generalization... 62 Quarter II Definition of Terms... 64 Pre-assessment... 65

Lesson 2: Prepare and Produce Pastry Products LO 1 Prepare Pastry Products ... 68

Self Check 2.1.1... 73 Self Check 2.1.2... 78 Activity 2.1.1... 78 Self Check 2.1.3... 87 Activity 2.1.2... 87 Activity 2.1.3... 90 Activity 2.1.4... 93

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Activity 2.1.7... 98

Activity 2.1.8... 100

Activity 2.1.9... 101

Self Check 2.1.4... 104

LO 2 Decorate and Present Pastry ... 104

Self Check 2.2.1... 107

Self Check 2.2.2... 110

Self Check 2.2.3... 111

LO 3 Store Pastry Products... 111

Activity 2.3.1... 114 Post-assessment... 115 Generalization... 118 Quarter III Definition of Terms... 120 Pre-assessment... 123

Lesson 3: Prepare and Present Gateaux, Tortes and Cakes LO 1 Prepare Sponge Cake... 127

Self Check 3.1.1 ... 127 Activity 3.1.1 ... 130 Self Check 3.1.2 ... 133 Self Check 3.1.3 ... 136 Self Check 3.1.4 ... 153 Self Check 3.1.5 ... 155 Self Check 3.1.6 ... 157 Activity 3.1.2 ... 157 Activity 3.1.3 ... 159 Activity 3.1.4 ... 161 Activity 3.1.5 ... 163

LO 2 Prepare and Use Fillings... 165

Self Check 3.2.1... 168 Self Check 3.2.2... 171 Activity 3.2.1 ... 171 LO 3 Decorate Cakes... 172 Self Check 3.3.1... 174 Activity 3.3.1 ... 177 LO 4 Present Cakes... 178 Activity 3.4.1 ... 181 LO 5 Store Cakes...…...……… 183 Self Check 3.5.1... 189 Activity 3.5.1 ... 189 Post-assessment... 191 Generalization...………... 194

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Quarter IV

Definition of Terms... 195

Pre-assessment... 199

Lesson 4: Prepare and Display Petit Fours LO 1 Prepare Iced Petit Fours... 202

Activity 4.1.1... 204

Activity 4.1.2... 206

Activity 4.1.3... 209

LO 2 Prepare Fresh Petit Fours... 211

Activity 4.2.1... 213

LO 3 Prepare Marzipan Petit Fours... 215

Activity 4.3.1... 217

Activity 4.3.2... 218

Activity 4.3.3... 220

LO 4 Prepare Caramelized Petit Fours... 223

Activity 4.4.1... 226

LO 5 Display Petit Fours... 227

LO 6 Store Petit Fours………...……… 228

Lesson 5: Present Desserts (PD) LO 1 Present and Serve Plated Desserts... 229

LO 2 Plan, Prepare and Present Dessert Buffet Selection or Plating... 235

LO 3 Store and Package Desserts... 237

Activity 5.3.1... 243

Post-assessment... 244

Generalization... 247

References... 248

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K t o 12 B A S IC E D U C A T IO N C U R R IC U LU M JU N IO R H IG H S C H O O L T E C H N IC A L LI V E LIHO O D E D U C A T IO N A N D S E N IO R H IG H S C H O O L – T E C H N IC A L V O C A T IO N A L -LIVE LIHOO D T R A C K H O M E E C O N O M IC S – B R E A D A N D P A S T R Y P R O D U C T IO N ( N C I I) ( 16 0 ho urs ) C ou rse D es cri p ti on : T hi s cu rr icul um g ui de o n B rea d an d P as tr y P ro du ct ion cou rse lea ds to N ati on a l C ert if ica te L ev el II (N C II ). T hi s cou rse is de si g ne d f o r hi g h scho ol st ud en t to de v el op k no w led g e, s k ill s, a nd a tt it u de t o pe rf o rm t he t as k s on B rea d an d P ast ry P ro du ct ion . It cov ers co re co m pe te nci es na m el y : 1) prepa re an d produ ce ba k e ry products ; 2 ) p rep are an d produce pa st ry produ ct s; 3 ) prepare an d p rese nt g at ea u, tor tes and ca k es ; 4) prepa re and di spl ay pe ti t fou rs an d 5 ) p rese n t de sert s . T he p rel im ina ri e s o f thi s spe ci al iz atio n cou rse incl ud es the f ol low ing : 1 ) E x pl a in core con cep ts in bread & pa s tr y produc ti on ; 2 ) D iscuss t he r el ev an ce o f the cou rse 3) E x pl ore o n oppo rt un it ies for a Ba ker o r C om m is a s a caree r. C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E Intr od uc ti on 1. B asi c con cep ts in b re ad an d pa st ry produ ct ion 2. R el ev an ce o f the cou rse 3. C aree r op po rt un it ies T he l ea rne rs de m on st rate an un de rst an di n g o f the co re con cep ts an d the orie s in bread an d past ry produ ct ion T he l ea rne rs ind ep en de ntly de m on st rate co re compet en ci es in bread and pa st ry productio n a s prescr ibe d i n t he T E S D A T rai ni n g R eg ul atio n T he l ea rne rs : 1. ex pl ai n cor e con cep ts i n bread and pa st ry productio n 2. di scuss t he r el ev an ce o f the cou rs e 3. ex pl ore op po rt un it ies i n bread and pa st ry productio n Q ua rt er 1 Le ss on 1: P R E P A R E A N D P R O D U C E B A K E R Y P R O D U C T S 1. A ccu rate m ea sure m e nt o f ing red ien ts 2. B a k in g i n g red ien ts an d its T he l ea rne rs de m on st rate an un de rst an di n g o f T he l ea rne rs ind ep en de ntly de m on st rate co re LO 1 . P rep are ba ke ry prod uc ts 1.1 S el ect , m ea su re and w e ig h r e qu ir ed i n g red ien ts T LE _H E B P 9 -12 P B -Ia -f -1

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E it u ti on pe s, k ind s , an d fi ca ti on o f ba k e ry products ixi ng procedu res / ul atio n/ r eci pe s , an d de si red cha ra ct e ri st ics o f v ario us ry produc ts k in g t ech ni q ue s, te con di ti on s a nd ri se r e q ui remen ts an d rds m pe ra ture r an g e s in ba k ery gg es ted p roj e ct s : inn er rol l an de sal inn amon rol l nsa y m ad a an de coco the co re c on cep ts an d t he o ri es in bread and pa st ry productio n compet en ci es in prepari n g an d produci ng ba k e ry products acco rdi n g t o reci pe or productio n re q ui re m en ts 1.2 P rep a re a v arie ty o f ba k e ry produc ts ac cordi ng to s tan da rd m ix ing procedu res / for m ul atio n/ reci pe s an d de si red product cha ra ct e ri st ics 1.3 U se ap prop ri ate eq ui pmen t a ccordi n g t o re q ui red ba k e ry produc ts an d st an da rd ope ratin g procedu res 1.4 B a k e ba k ery p rod uct s acco rdi n g t o tech ni q ue s an d approp ri ate co nd it ion s 1.5 S el ect r e q ui red ov en tempe ratu re to ba ke g oo ds in accor da nce w it h t he de si red cha racte ri st ics , st an da rds r e ci pe spe ci fi catio ns

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E Q ua rt er 2 LE S S O N 1: P R E P A R E A N D P R O D U C E P A S TR Y P R O D U C T S ( P P ) 1. C ul ina ry an d t e chn ical t e rm s rel ated to pas tr y p rod uct s 2. R atio o f ing red ien ts r e q ui red to p rod uce a ba lan ce for m ul a 3. C or rec t p rop or ti on con tr ol , y ie lds, w ei g hts an d si z es fo r pro fi tab ili ty 4. T y pe s, k ind s , an d cl assi fi ca ti on o f pa s tr y pr od ucts 5. M ixi ng pr oce du res /f o rm ul atio n/r eci pe s an d desi red p rod uc t cha racte ri st ics o f v ario us past ry products 6. B a k in g t oo ls, e q ui pme nt, an d the ir use s an d f un c ti on s 7. B a k in g t ech ni q ue s ap propria te con di ti on s, a nd en terp ri se r e q ui remen ts an d st an da rds T he l ea rne r de m on st rate s un de rst an di n g o f the ba si c co nce pt an d un de rl y ing the orie s in prepari n g an d produci ng pa s tr y products T he l ea rne r de m on st rate compet en ci es in prepari n g an d produci ng pa s tr y products LO 1 . P rep are pa s try prod uc ts 1.1. S el ect, m ea sure an d w e ig h r e qu ir ed i n g red ien ts acco rdi n g t o reci pe or productio n re q ui re m en ts an d est ab lishe d s tan da rds an d pr oce du res 1.2. P rep are v arie ty o f pa st ry produ ct s acco rdi ng to s tan da rd m ix ing procedu res /f o rm ul atio n/ reci pe s an d de si red product cha ra ct e ri st ics 1.3. U se app rop ri ate eq ui pmen t a ccordi n g t o re q ui red pa s tr y p rod ucts an d st an da rd ope ratin g procedu res 1.4. B a k e pas tr y p rod uct s acco rdi n g t o tech ni q ue s an d approp ri ate con di ti on s; an d en te rpris e re q ui remen t an d s tan da rds T LE _H E B P 9 -12 P P -IIa -g -4

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E m pe ra ture r an g e s in ba k ing produ ct s a ti on al he al th a nd _ugg es ted p roj e ct s : es P ine ap pl e pi e B u k o pi e E gg pi e z z a m pa na da T a rt c. 1.5. S el ect re q ui red ov en tempe ratu re to ba ke g oo ds in accor da nce w it h t he de si red cha racte ri st ics , st an da rds r e ci pe spe ci fi catio ns and en terp ri se pr a ct ices y pe s an d cl assi fi cat ion s o f s , co atin g s/ ici n g an d g laz es e g ul ar an d spe ci al f ill ing s in g /i ci n g , g laz es and ion s eco rativ e t ech ni q ue s an d fo r g a rni shi ng he t oo ls an d m ate ri al s in LO 2 . D ec ora te an d pres en t P as try prod uc ts 2.1 P rep a re a v arie ty o f fi lli ng s an d coa ti n g /i ci n g , g laz es and deco ratio ns f or pa st ry produ ct s acco rdi ng to s tan da rd r eci pe s , e nter p ri se s tan da rds an d/or custo m e r pre fe ren ces T LE _H E B P 9 -12 P P -IIh -i -5

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E de corat in g , fi ni shi n g an d presentin g 15 . S ta nd ards an d p roce du res in de corat in g pa st ry produc ts 16 . O ccup a ti on al H ea lt h an d S af e ty 17 . S ta nd ards an d p roce du res in fi ni shi n g pa s tr y p rod ucts 18 . P latin g an d pre sen ti n g pa st ry produ ct s 2.2 Fi ll an d deco rate pa st ry produ ct s , w he re re q ui red an d ap prop ri ate , in accor da nce w it h st an da rd r eci pe s an d/o r en terp ri se s tan da rds an d custo m er pre ferences 2.3 Fi ni sh pas tr y prod uct s acco rdi n g t o desi red product cha ra ct e ri st ics 2.4 P re sen t ba k ed pa st ry products acco rdi ng t o establ ishe d st an da rds an d procedu res 19 . S he lf -l if e o f pa s tr y pr od ucts 20 . S ta nd ards an d p roce du res in st orin g pa st ry product s 21 . D if feren t k in ds o f pa c k a g in g m ate ri al s to be use d 22 . S ta nd ards an d p roce du res in pa ck a g in g past ry produc t LO 3 . S tore pa str y prod uc ts 3.1 S to re pa st ry produc ts acco rdi n g t o es tab lishe d st an da rds an d procedu re s 3.2 S el ect pa c k a g in g ap propria te f o r the prese rv atio n o f p rod uct fr esh ne s s an d ea ti n g cha racte ri st ics T LE _H E B P 9 -12 P P -IIj -6

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E rt er 3 S O N 1: P R E P A R E A N D P R E S E N T G A TE A U X , T O R T E S A N D C A K E S ( T C ) ina ry t er m s r el ated t o e an d ca k es t o m ea su re in g re di en ts rec t p rop o rt ion con tr ol , w ei g hts an d si z es fo r ili ty n in g red ien ts use d f o r ty of spo n g e and ca k es ci fi c t e m pe ra ture u sed f o r t ty pe s o f spo n g e an d s -he atin g t he ov en fi catio n o f the di ff eren t o f spo n g e and ca kes ng m e tho ds use d for v arie ty n g e an d ca k es q ui red e q ui pment a nd ri al s fo r spo n g e an d ca k es T he l ea rne r de m on st rate s un de rst an di n g o f the co re con cep t an d unde rl y ing the orie s in prepari n g an d presentin g g a tea ux , to rt e s an d ca k es T he l ea rne r de m on st rate compet en ci es in prepari n g an d presentin g g a tea ux , to rt e s an d ca k es LO 1 . P rep are sp on ge an d cake s 1.1 S el ect , m ea su re and w e ig h in g red ien ts acco rdi n g t o reci pe re q ui remen ts , en terp ri se pract ices an d cu st o m er pract ices 1.2 S el ect r e q ui red ov en tempe ratu re to ba ke g oo ds in accor da nce w it h desi red cha racte ri st ics , s tan da rd reci pe spe ci fi ca ti on s an d en terp ri se pr a ct ices 1.3 P rep a re s po n g es an d cak e s acco rdi n g t o reci pe spe ci fi catio ns, t ech ni q ue s an d condi ti on s an d de si red product cha ra ct e ri st ics 1.4 U se ap prop ri ate eq ui pmen t a ccordi n g t o re q ui red pa s tr y an d ba k e ry T LE _H E B P 9 -12 T C -IIIa -f -7

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E 10 . R eci pe spe ci fi catio ns , tech ni q ue s an d con di ti on s an d de si red produ ct cha rac te ri st ics 11 . C oo ling t e m pe ra ture o f spo n g e an d ca k es 12 . S u gg es ted p roj e ct s : 13 . B at te r ca k e w it h but ter ici ng 14 . S po n g e ca k e w it h bu tt e r c rea m fi lli ng an d ici n g 15 . C hi ff on ca ke w it h boi led i ci ng or fon da nt i ci ng 16 . C ho col ate ca k e products an d st an da rd op erat in g p roce du re s 1.6 C oo l spo n g es an d cak e s acco rdi n g t o establ ishe d st an da rds an d procedu res 17 . Ide nti fi ca ti on o f fi lli ng s ap propria te i n a spe ci fi c cak e s 18 . Ide nti fi ca ti on o f the r eq ui red con si st en cy an d app rop ri ate fl av or o f fi lli ng s 19 . Fi lli ng an d asse m bl ing ca k es acco rdi n g t o the s tan da rd r eci pe LO 2 . P rep are an d us e fi ll ing s 2.1 P rep a re a nd sel ec t fi lli ng s i n acco rda nce w it h re q ui red con si st en cy an d ap propria te f lav ors 2.2 Fi ll an d asse m bl e sli ce or lay er spo n g es an d T LE _H E B P 9 -12 T C -IIIg -8

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E fi catio ns lassi fi catio n o f coa ti ng s ing s ba sed on t he red r eci pe spe ci fi ca ti on s od uc t c ha rac teris ti cs cak e s acco rdi n g t o st an da rd r eci pe spe ci fi catio ns, en te rprise pract ice an d cus to m er pre fe ren ces 2.3 S el ect coa ti ng s an d si di ng s ac cordi n g t o the p rod uct cha ra ct e ri st ics a nd re q ui red r eci pe spe ci fi catio n nti fi ca ti on o f spe ci fi c ion s ap prop ri ate for e an d ca k es nti fi ca ti on o f s tan d ard s o f ici n g s an d ion s f o r spo n g e a nd s nti fi ca ti on an d a p pl icatio n s an d p roce du re i n ici ng a . ype s o f ici n g /f ros ti ng an d use s LO 3 . D ec ora te ca ke s 3.1 D eco rate spo n g es a nd cak e s sui ted t o t he p rod uct an d occasi on an d i n acco rda nce w it h st an da rd reci pe s an d en te rprise pract ices 3.2 U se sui tab le ici n g s a nd de corat ion s acco rdi n g t o st an da rd r eci pe s an d/o r en terp ri se s tan da rds an d custo m er pre ferences T LE _H E B P 9 -12 T C -IIIh -i -9

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E 25 . P re sen ti n g an d pl atin g spo ng e an d ca k es LO 4 . P re se nt ca ke s 4.1 . P rese n t ca kes in acco rda nce w it h custo m er’s ex pe ct at ion s and T LE _H E B P 9 -12 T C -IIIj -10 26 . S el ectio n an d usa g e o f eq ui pmen t in acco rda n c e w it h serv ice r e q ui remen ts 27 . Ide nti fi ca ti on o f the p rod uct fr esh ne s s, ap pe arance , cha racte ri st ics o f prepa red cak e s 28 . C ut ti n g po rt ion -c on tr ol led t o m ini m iz e t he w asta g e o f cak e 29 . S ta nd ard si z e and we ig ht pe r se rv ing 4.2. establ ishe d st an da rds an d pr oce du res 4.3. S el ect an d use eq ui pmen t in acco rda n c e w it h ser v ice r e q ui re m en ts 4.4. M ai ntai n pr od uct fr esh ne s s, ap pe arance s an d eat in g q ua lit ies i n acco rda nce w it h t he establ ishe d st an da rds an d procedu res 4.5. M ark ed ca k es or cut po rt ion -con tr ol led t o m ini m iz e w astag e and i n acco rda nce w it h ent erp ri se spe ci fi catio ns and custo m er pre ferences

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E ta nd ards an d p roce du res g ca k e p rod uc ts c tors t o consi de r in st o ri ng s to ra g e m e tho ds for cak e s to ra g e t e m pe ra ture f or s LO 5 . S tore ca ke s 5.1. S tor e ca k e s in acco rda nce w it h establ ishment ’s st an da rd s and procedu res 5.2. I de n ti fy st o ra g e m ethods i n acco rda nce w it h pr od uc t spe ci fi catio ns an d est ab lishe d s tan da rds an d pr oce du res T LE _H E B P 9 -12 T C -IIIj -11 rt er 4 S O N 1: P R E P A R E A N D D IS P L A Y P E T IT FOUR S ( P F) ra ct e ri st ics o f cl assi cal con te m po ra ry pe ti t fou rs erly ing p ri nci pl es in n g pe ti t fou rs pe s an d k ind s o f sp on g e feren t k ind s o f fi lli ng s ced ure i n m a k in g fon da nt T he l ea rne r de m on st rate s un de rst an di n g o f the ba si c con cep t an d un de rl y ing the orie s in prepari n g an d di spl ayi ng pe ti t fou rs T he l ea rne r de m on st rate compet en ci es in prepari n g an d di spl ayi ng pe ti t fou rs LO 1 . P rep are ice d pe ti t fou rs 1.1 P rep a re, cu t an d asse m bl e spon g e s an d ba ses acco rdi ng t o s tan d ard reci pe s an d en te rprise re q ui remen ts an d p ractic es 1.2 P rep a re fi lli ng s w it h t he re q ui red f lav ors an d con si st en cy 1.3 P rep a re fon da n t ici n g T LE _H E B P 9 -12 P F -I V a -b -12

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E fol low ing r e q ui red tempe ratu re and s tan da rd procedu re 6. D eco ratio ns and de si gn s 1.4 D esi g n and use de corat ion s i n acco rda nc e w it h est ab lishmen t st an da rds an d procedu re s 7. K ind s o f sm al l cho ux p aste 8. T y pe s o f sw ee t pa s te an d fi lli ng s 9. D if feren t g a rni she s, g laz es an d fi ni she s 10 . S ta nd ards an d ope ra ti ng procedu res i n p rep arin g f resh pe ti t fou rs LO 2 . P rep are fresh pe ti t fou rs 2.1 B a k e an d deco rate a sel ectio n o f s m al l cho ux pa st e shape s in acco rda nce w it h establ ishe d st an da rds an d procedu res 2.2 P rep a re a nd bl en d ba k ed sw ee t pa s te in acco rda nce w it h establ ishment s ta nd ards an d pr oce du res 2.3 P rep a re a nd use fi lli ng s t he r e q ui red f lav or s T LE _H E B P 9 -12 P F -I V c -d -13

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E an d cor rect con si s ten cy 2.4 U se g arni she s , g laz es an d fi ni she d in ac cordan ce w it h est ab lishe d s tan da rds an d pr oce du res av or an d sha pe fi catio ns and en te rp ri se da rds o f q ua lit y m a rz ipa n ta nd ards an d ope ra ti ng res i n coa ti ng m arz ipa n LO 3 . P rep are marz ipa n pe ti t fou rs Q ua lit y m arz ipa n t o produce m ini -si z ed f rui ts i n acco rda nce w it h ent erp ri se an d cli en t re q ui remen ts preserv e desi red ea ti n g cha racte ri st ics an d so ft en ed w it h egg w hi tes, pi pe d in to shape s an d sea led /brow ne d w it h ap pl ied he at, acco rdi n g t o en terp ri se pr a ct ice T LE _H E B P 9 -12 P F -I V e -f -14 pe ci fi ca ti on s o f fr es h fr ui ts ed t o cara m el iz ed LO 4 . P rep are ca ramel ized pe ti t fou rs 4.1. S el ect an d coa t fr es h fr ui ts /f rui t se g m en ts w it h T LE _H E B P 9 -12 P F -I V g -h -15

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E 14 . S pe ci fi ca ti on s o f d ri ed f rui ts ne ed ed . 15 . K ind s o f su g ar t o caram el iz ed pa le am be r-col ored caram el o r g laz ed or an y coa ti ng spe ci fi ed by t he en terp ri se 4.2. Fi ll san dw ich dr ied fr ui ts or nu ts w it h fl av ored m arz ipa n and coa ted w it h pa le am be r-col ored caram el a ccor di n g t o spe ci fi catio ns and en terp ri se s tan da rds 16 . K ind s an d use s o f rece ptacl es f o r pe ti t fou rs 17 . T ips on ho w t o di spl a y pe ti t fou rs 18 . S ta nd ards an d p roce du res in di spl ayi ng pe ti t fou rs LO 5 . D isp lay pe ti t fo u rs 5.1. S el ect an d prepa re ap propria te r ece p tacl es for pe ti t fou rs 5.2. D ispl ay pe ti t fou rs cr ea ti v el y t o enha nce custo m er ap pe al T LE _H E B P 9 -12 P F -I V i-16 19 . T ips on s torin g pe ti t fou rs 20 . T e m pe ra ture r e q ui re m en ts in st orin g pe ti t fou rs LO 6 . S tore pe ti t fou rs 6.1 S to re pe ti t fou rs in proper t e m pe ra tures an d con di ti on s to m ai n tai n m ax im um ea ti ng q ua lit ie s, ap pe arance and f resh ne ss T LE _H E B P 9 -12 P F -I V i-17

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E ta nd ards an d p roce du res in g an d pa c k a g in g p etit f ou rs 6.2 P ac k a g e pe ti t fou rs i n acco rda nc e w it h establ ishe d st an da rds an d procedu res rt er 4 S O N 2: P R E S E N T D E S S E R T S ( P D ) ti es and cha rac te ri st ics o f iz ed cak e s, bo th c lassi cal e m po ra ry an d o the r ty pe s rt s m od it y k no w le dg e, ing q ua lit y i nd icator s o f iz ed cak e s an d ot he r ty pe s rt s ina ry t er m s r el ated t o iz ed cak e s an d ot he r ty pe s rt s ti on con tr ol an d y iel d da rd r eci pe spe ci fi catio ns ci al iz ed cak e s an d othe r o f de sser ts da rd O pe ratin g P roce du res arin g o the r ty pe s o f s T he l ea rne r de m on st rate s un de rst an di n g o f the ba si c con cep t an d un de rl y ing the orie s in presentin g de ssert s T he l ea rne r de m on st rate compet en ci es in presentin g des sert s LO 1 . P re se nt an d serv e plat ed de ss ert s 1.1. P ort ion an d p rese nt de ssert s acco rdi n g t o product i te m s, occa si on an d ent e rprise st an da rds an d pr oce du res 1.2. P late an d de cora te de ssert s in ac cordance w it h ent e rprise st an da rd s an d pr oce du res T LE _H E B P 9 -12 P D -I V j-18

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C O N T E N T C O N T E N T S T A N D A R D P E R FORM A N C E ST A N D A R D LE A R N IN G C O M P E T E N C IE S C O D E 7. P lan ni ng , p rep arin g a nd presentin g t rol ley serv ices 8. A rr an g in g an d prepa ri ng v arie ty of de sser ts LO 2 . P lan , prep are an d pres en t de ss e rt bu ff et se lec ti on or p lat ing 2.1 P lan an d util iz e dessert bu ff e t se rv ices accor d in g to av ai lab le f aci lit ies, eq ui pmen t an d custo m er /en te rprise re q ui remen ts 2.2 P rep a re a nd a rr an g e v arie ty of de sser ts i n acco rda nce w it h ent erp ri se st an da rds an d procedu re s T LE -HEBP9 -12 P D -I V j-19 9. T e m pe ra ture r an g e i n st orin g de ssert s 10 . P ac k a g in g desi g n tech ni q ue s 11 . S ta nd ards an d p roce du res in st orin g an d pa c k a g in g d esse rt s LO 3 . S tore an d pac ka g e de ss ert s 3.1 S to re de sser ts i n acco rda nce w it h t he re q ui red t empe ratu re an d custo m er’s s pe ci ficatio ns . 3.2 P ac k a g e de sse rt s i n acco rda n ce w it h establ ishe d st an da rds an d procedu res T LE _H E B P 9 -12 P D -I V j-20

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Quarter 1

Overview

Baking is cooking by dry heat in an oven or oven-type appliance. It is a method of cooking used in making breads, cakes, pies, pastries, and biscuits which everybody enjoys eating. Baking is an enjoyable activity which you can learn either as a hobby or as an income-generating project.

This module will give you knowledge of the different bakery products and provide you hands-on experience in baking, from the basic biscuits to the more complex cookies, muffins, and breads.

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Baking Terminologies

As you wish to pursue baking as a career, you should familiarize yourself with the common preparation and baking terminologies that come across in the process.

Acid a substance having a sour or sharp flavor

Bake to cook food in a dry heat method inside an oven

Batter a mixture of flours with liquids such as water, milk, or eggs used to prepare various foods

Blend to combine ingredients and produce a homogenous mixture

Coat to cover with a thin layer of flour, sugar, nuts, batter, etc.

Contamination the state of being contaminated

Chill to refrigerate, to reduce the temperature of food

Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid (e.g., water) that is kneaded, shaped, and baked into bread or pastry

Dust sprinkle the surface with flour to avoid mixture to stick to it

Egg wash consists of beaten eggs sometimes mixed with a liquid, usually

water or milk, which is brushed onto the bread or pastry

Fermentation the process of converting sugar into alcohol to produce carbon

dioxide

Foaming to continuously beat egg white to incorporate air until it becomes light and fluffy

Gluten a substance responsible for the elastic and sticky

characteristics of dough

Grease to brush pan with shortening

Knead to press, stretch, and fold the dough until gluten is developed

Line to put a grease proof paper on the baking pans or sheets

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Meringue a mixture used as a dessert or a topping made of beaten egg

whites and sugar until smooth, light and fluffy, usually added with cream of tartar to make it stable

Mise En Place French term means “put in place” that includes assembling all

the necessary ingredients, equipment, and tools and serving pieces needed to prepare food

Mix to combine ingredients in any way that make distribution of ingredients evenly

Pre-heat to heat the oven prior to baking to achieve the required heat

Punch down to deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise

Scrape to remove sticky ingredients from the side of the mixing bowl

Stir in to add another ingredient into the mixture

Syrup a thick sticky solution of sugar and water

Whip to beat rapidly and continuously to aid incorporation of air as in

whipping egg whites to make meringue and cream

Work simplification performance of a task in the most efficient way possible

Yeast microorganisms that produce carbon dioxide gas when it

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Pre-assessment

Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better taste and flavor?

A. butter

B. compound lard C. edible tallow D. vegetables oil

2. What kind of sugar is primarily used in preparing icing? A. brown sugar

B. confectioner’s sugar C. granulated sugar D. refined sugar

3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?

A. baking powder B. flour

C. shortening D. sugar

4. Which of the ingredients is an example of a physical leavening agent? A. air

B. baking powder C. baking soda D. yeast

5. Which kind of flour contains more gluten and less starch? A. all-purpose flour

B. bread flour C. cake flour D. soft-flour

What do you already know?

Let us determine how much you already know about Bread and

Pastry Production. Take this test.

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6. Which among the choices is a personal cleanliness practice in baking?

A. combing the hair in the working area B. keeping fingernails long

C. washing the hands after work

D. wearing an apron during working hours

7. What is the first step to have better results in baking? A. keeping oneself clean

B. keeping the food and equipment clean C. keeping the utensils and work area clean D. all of the above

8. What is the best step to have better results in baking? A. Measure ingredients accurately.

B. Memorize the recipe very well. C. Use modern equipment. D. Use only imported ingredients.

9. How many cups is equivalent to one gallon? A. 3

B. 5 C. 10 D. 16

10. What is the proper way to measure flour accurately? A. level off with the use of the tines of a fork

B. shakes the measuring cup before levelling C. shovel the flour

D. sift it before measuring

11. Which of the following is the best substitute for sour milk? A. 1 C sweet milk plus 1 tbsp. vinegar

B. 1¾ C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar D. 2/3 C sweet milk plus 1 tbsp. vinegar

12. What is the best substitute for one cup sifted flour? A. 1 C minus 1 tbsp. sifted all = purpose flour B. 1 C minus 2 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted all = purpose flour D. 1 C sifted all-purpose flour

13. Which of the following flour mixture is thick enough to be rolled and kneaded? A. batter

B. cream C. crust D. dough

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14. It refers to the procedure of rubbing one or two ingredients against a bowl

with the tip of a wooden spoon or electric mixer. A. beating

B. creaming C. folding D. stirring

15. Which of the following pastries refer to small, flat, and sweet cakes? A. biscuits

B. cookies C. muffins D. pies

16. Which among the following cookies needs freezing before it is cut into desired shapes before baking?

A. cookie bar B. pressed cookie C. refrigerated cookie D. rolled cookie

17. Which type of mixing technique is done only in baking bread? A. blending

B. creaming C. folding D. kneading

18. It refers to the process of putting your product into containers for easy distribution?

A. labeling B. packaging C. storing D. wrapping

19. It is one of the more innovative methods used in commercial food packaging. A. canned package

B. chill packaging C. foil packaging D. freezing packaging

20. What storing technique is used to draw, fold and cover the bakery product? A. chilling

B. folding C. refrigerate D. wrapping

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Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

LO 1. Prepare bakery products

 Select, measure, and weigh required ingredients according to recipe or production requirements.

 Prepare a variety of bakery products according to standard. Mixing procedures/ formulation/ recipes and desired product characteristics

 Use appropriate equipment according to required bakery products and standard operating procedures.

 Bake bakery products according to techniques and appropriate conditions

 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications.

What do you need to know?

Read Lesson Information closely and find out how much you can

remember. Then do Self-check 1.1.1 to know how much you have

learned.

LO 1. Prepare bakery products

LO 2. Decorate and present bakery products

LO 3. Store bakery products

EXPECTED OUTCOMES:

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Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying amounts of liquid and this should be considered in baking.

Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best result from the flour available in your area.

You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients 1. Dry Ingredients

A. Flour

a. Sift the flour to remove lumps.

b. Spoon sifted flour lightly into a measuring cup heaping it well over

the top of the cup. Do not shake the cup.

c. Level off the cup with a straight-edged utensils or spatula.

d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the

standard measuring cup.

B. Sugar

a. White sugar needs sifting only if lumpy. Proceed as in the

measurement of flour.

b. Brown sugar, if lumpy, press through a coarse sieve to crush the

lumps. Pack into measuring cup just enough to hold its shape. Level off.

c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon

lightly into measuring cup. Level off with spatula or any straight-edged utensil. Do not shake the cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a

spatula or any straight-edged utensils. If baking powder has caked, stir lightly before measuring.

Lesson Information

measuring cup, taking care not to have air pockets. Level off with a spatula or any straight – edged utensils. Use standard

measuring spoon for less than ¼ cup shortening.

D. Shortening

a. With the use of measuring cup

Have shortening at room temperature. Pack firmly into the

desired and add shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level and add shortening enough to raise the water up to the1 cup mark. Drain well.

b. Water Displacement Method

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2. Liquid Ingredients Water and Milk

A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a spout that makes pouring of liquids easy.

To get the exact amount, follow these steps when measuring liquids.

1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.

2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired amount.

3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid.

Frequently Used Substitutions and Equivalents Equivalent Weights and Measurement

Given Measurement Equivalents Abbreviations

1 gallon (gal.) 4 quarts gallon gal.

1 quart (qt.) 2 pints quart qt.

1 pint (pt.) 2 cups pint pt.

1 cup (c) 8 fluid ounces cup c.

½ cup 4 ounces tablespoon tbsp. or T

¼ cup 2 ounces teaspoon tsp. or t

⅛ cup 1 fluid ounce fluid ounce fl. oz. 1 tablespoon 3 teaspoons ounce oz.

1 pound 16 ounces pound lb.

2.2 pounds 35.2 ounces gram g.

1 kilogram 1000 grams kilogram kg. 1 cup butter = 1 cup margarine

1 oz baking chocolate (unsweetened) = 1 square

1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening 8 – 10 pcs graham crackers = 1 cup graham crumbs

4 oz bread = 3 cups soft crumbs

1 cup milk = ½ cup evaporated milk ½ cup water

1 cup cake flour = 1 cup all-purpose flour – 2T + 2T cornstarch (both sifted before measuring) 1 tablespoon cornstarch = 2 tablespoon flour

1 cup sour milk = 1 cup evaporated milk + 1 T vinegar or lemon juice 1 cup whipping cream = ¾ cup whole milk + ¼ cup butter 1 whole egg = 2 egg yolks

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Something to do

Listed below are the ingredients for brownies.

 2 oz. chocolate, melted 2 eggs, beaten

 1/3 c butter 1 c butter

 1 c cake flour ½ tsp vanilla

 ¼ tsp salt 1 c nuts, chopped

 ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the required measurement for every ingredient that is equivalent to the cup measurement.

B. Give the substitute for every ingredients marked with bullet (•)

Demonstrate in class on the proper way of measuring ingredients for brownies.

Check the accuracy of your answers. Review the table of equivalents and substitution of ingredients before submitting your work. Master the procedure in measuring ingredients before proceeding to the actual demonstration. You will be evaluated in this task on the basis of the following criteria:

Correctness of procedure - 40% Accuracy of measurement - 40 % Sanitation - 20 % Total 100 % Activity 1.1.1 Self-Check 1.1

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Major Ingredients in Baking

I. FLOUR

Flour is a finely ground meal obtained by grinding and milling cereal grains or other root crops. Flour is most commonly made from wheat and when the word "flour" is used without qualification, it usually implies wheat flour. However, flour also can be made from many other grasses and non-grain plants, such as rye, barley, maize (corn), rice, potatoes, and other foods. Wheat contains protein. When mixed with water, these proteins form as gluten. The more protein a flour has, the stronger the gluten strength.

A. Types of Flour

Flour can be classified as to hard flour or soft flour.

1.

Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength.

2.

Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure.

3.

All-purpose flour has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.

4.

Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour.

5.

Cake flour has 7-9% protein content and is made from soft wheat flour. It

is good for making cakes and cookies where a tender and delicate texture is desired.

B. Uses of Flour

1. Provides structure, texture and color to baked products 2. Provides nutritive value to baked products

3. Used as thickening agent

What do you need to know?

Lesson Information

Read Lesson Information closely and then find how much you can

remember. Then do Self-Check 1.1.2 to see how much you have

learned.

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C. Storage of Flour

Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good for long term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.

D. Properties/Characteristics of flour 1. whitish color 2. tolerance 3. strength 4. uniformity 5. high absorption II. SUGAR

Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.

A. Types of Sugar

1. Regular granulated sugar or white sugar - also known as table sugar or as refined sugar.

2. Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.

3. Brown sugar - contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in three colors.

B. Effects of Sugar in Baking

o increases dough development o makes the color of the crust richer

o improves the nutritive value, flavor and aroma of the product o makes the bread more tender

o increase the volume of the loaf o serves as food for the yeast

o contributes to moisture content of baked products, increasing its storing quality

o acts as creaming agent

III. EGGS

Eggs are considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body. Both the yolk and the egg white contain protein, so whole eggs or their separated components may be used to set liquids.

They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense.

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A. Uses of Eggs in Baking

1.

Eggs, as well as flour, are the structural ingredients in baking.

2.

Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They are very important in helping to bind all the other ingredients together.

3.

Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.

4.

Eggs are used as thickening agent.

5.

Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides luster and the egg yolk color.

6.

Egg whites are used to make meringues.

B. Composition of Egg

1.

Mucin - protein which is found in egg whites and responsible for its gel characteristic.

2.

Ovalbumin - another protein found in egg whites which coagulates and involve both in heat coagulation and whipping.

3.

Lecithin- present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.

IV. SHORTENING

Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

A. Examples of Shortening

1.

Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.

2.

Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F).

3.

Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid.

4.

Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.

5.

Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

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B. Uses of Shortening in Baking

1.

Makes bread products tender and improve flavor.

2.

Assist in gas retention giving better volume and crust.

3.

Prevent the cohesion of gluten.

4.

Improve the aroma, color and texture of baked products.

5.

Improve the shelf life of baked products because of its moisture.

V. LEAVENING AGENT

Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods to rise and increase in volume.

A. Classification of Leavening Agents

1.

Chemical Leaveners. Chemical leaveners are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as cookies.

Examples of chemical leaveners is

a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough.

b. Baking Powder – is a combination of baking soda and acid salt. c. Cream of tartar - is tartaric acid and is a fine white crystalline acid

salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

2.

Biological Leaveners. Yeast is a living organism, neither plant nor animal. Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide.

Types of Yeast

 Dry or granular

 Compressed or cake type  Instant

VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.

DEPED COPY

The following are some types of the liquid ingredients used in baking:

A. Water

It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help them brown on the surface. They also contribute to the nutritive value of baked goods.

1.

Types of Milk Used in Baking

• fresh milk or whole milk • evaporated milk

• condensed milk • skimmed milk • powder or dry milk

2.

Uses of Milk in Baking

• increases nutritive value of baked products

• enhances texture and increase softness of baked goods

• acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure

• provides moisture and tenderness to baked goods • enhances flavor

• extends the shelf life of a cake • boosts crust color

Minor Ingredients in Baking

They are not as important as the major ingredients in baking but they are essential in attaining the sensory qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavor and texture of the baked products. These are the ingredients that add distinction and character to baked goods.

1.

Flavoring

2.

Vanilla

3.

Salt

4.

Spices (cloves, cinnamon, mace, nutmeg)

5.

Wines

DEPED COPY

Types of Chocolate

1. Unsweetened Chocolate

2. Bittersweet and Semisweet Chocolate 3. Milk Chocolate

Something to do

1. Have a tasting exercise. Taste a pan de sal, hotcake,

and siopao. Identify the ingredients used for each item.

Write your answers in your notebook.

2. Prepare a basic recipe of griddle bread. Divide the mixture into four cups: to the first cup, add vanilla; to the second cup, add lemon; to the third cup, add cinnamon; and leave the fourth cup plain.

 Evaluate your product according to texture, flavor, and smell. Which bread has the best texture, flavor, and smell? Use the following criteria:

Correctness of procedure--- 40 % Accuracy of measurement--- 40 % Sanitation --- 20 % TOTAL 100 %

Give what is asked for in the following.

A. Six major ingredients in baking. B. Minor ingredients used in baking (4) C. Effects of sugar in baking (5)

Activity 1.1.2

Self-check 1.1.2