INTRODUCTION
INTRODUCTION
Technology and Livelihood Education (TLE) is one of the nomenclature in the 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 implementation of the K to 12 Basic Education Program (BEP) composed of four com
componponentents; s; nanamelmelyy !g!gri"#ri"#ishishery ery !r!rts ts $om$ome e EcoEcononomicmics s %nd%ndustustriarial l !r!rts ts andand %nformation and &ommunication T
%nformation and &ommunication Tecechnologyhnology' ' %n this module the focus is on $ome%n this module the focus is on $ome Economics mini"course
Economics mini"course BREAD AND PASTRY PRODUCTIONBREAD AND PASTRY PRODUCTION'' %n
%n thithis s cocoursurse e yoyou u ilill l *e *e e+e+posposed ed to to difdifferferent ent tootools ls insinstrutrumenments ts proproper per calculation and mensuration and actual preparation of the different recipes that are calculation and mensuration and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides *a,ed products or necessary in either putting up a specialty store that provides *a,ed products or performing the tas, of a *a,er or *a,ery aide' This ill also *e a venue for you to performing the tas, of a *a,er or *a,ery aide' This ill also *e a venue for you to assess yourself and identify aspects of *usiness that you need to strengthen and assess yourself and identify aspects of *usiness that you need to strengthen and safeguard *efore you ta,e the plunge into the orld of or,'
safeguard *efore you ta,e the plunge into the orld of or,'
-o that the or,force is far *ehind in e.uating the num*er of availa*le /o*s -o that the or,force is far *ehind in e.uating the num*er of availa*le /o*s the 0epartment of Education is revitaliing its resources to lead the young minds and the 0epartment of Education is revitaliing its resources to lead the young minds and to prepare them s,illfully as future patty chef or the li,e instead' %t is in honing the to prepare them s,illfully as future patty chef or the li,e instead' %t is in honing the s,ills that learners can assure to
s,ills that learners can assure to have an edge of surviving the daily have an edge of surviving the daily needs of oneself needs of oneself and of others' %t see,s to provide students ith the ,noledge s,ills and motivation and of others' %t see,s to provide students ith the ,noledge s,ills and motivation in the field of *read and pastry production'
in the field of *read and pastry production'
This module is specifically crafted to focus on
This module is specifically crafted to focus on Process and Delivery Process and Delivery ' %t is' %t is enriched ith different activities that ill assess your level in terms of s,ills and of enriched ith different activities that ill assess your level in terms of s,ills and of ,noledge that you are e+pected to demonstrate after going through this learning ,noledge that you are e+pected to demonstrate after going through this learning mater
materials' Learninials' Learning g proceprocedures are dures are dividdivided ed into differeinto different nt sectsections "ions " What to KnowWhat to Know What to Process
What to Process What to Reflect and UnderstandWhat to Reflect and Understand an andd What to Transfer What to Transfer ' ' oo ov
over er iith th ththe e susuggggesesteted d tatas,s,s s anand d acaccocompmplilish sh ththem em to to prpracactiticece devdevelopineloping g aa
sustaina*le program prioritiing needs and *uilding vision'
sustaina*le program prioritiing needs and *uilding vision'
3o e+plore and e+perience the K to
3o e+plore and e+perience the K to 12 TLE modules and *e a step closer t12 TLE modules and *e a step closer too a successful producer of
a successful producer of .uality *read and pastry'.uality *read and pastry'
***
***
!t
!t this this point point you you are are heading heading intointo meaningful activities and learning meaningful activities and learning encounters' &omplete the e+ercises and encounters' &omplete the e+ercises and anser the suggested or,sheets to anser the suggested or,sheets to e+perience lifelong practical learning that e+perience lifelong practical learning that aaits at the end of this module'
aaits at the end of this module' E-456 6578 4578-E69 E-456 6578 4578-E69 OBECTI!ES
OBECTI!ES
!t the end of this module as a learn
!t the end of this module as a learner you are e+pected to:er you are e+pected to: 1'
1' PePerfrfororm m ththe e tatass, , of of a a chcheef f oor r a a **aa,e,er r *a*assed ed oon n mamar,r,eet t nneeededs s aanndd demands'
demands' 2'
2' PrPrepeparare e anand d prprododucuce e dedeliclicioious us .u.ualalityity prprofofitaita*l*le e anand d sasalelea*a*le le *a*a,e,edd products'
products' '
' 0em0emononstrstrate underate understastandinding ng of of conconcecepts and pts and priprincncipleiples s of of proprocescess s andand delivery in the e+ploratory course in
delivery in the e+ploratory course in *reads and pastry production'*reads and pastry production'
<<< <<<
!t
!t this this point point you you are are heading heading intointo meaningful activities and learning meaningful activities and learning encounters' &omplete the e+ercises and encounters' &omplete the e+ercises and anser the suggested or,sheets to anser the suggested or,sheets to e+perience lifelong practical learning that e+perience lifelong practical learning that aaits at the end of this module'
aaits at the end of this module' E-456 6578 4578-E69 E-456 6578 4578-E69 OBECTI!ES
OBECTI!ES
!t the end of this module as a learn
!t the end of this module as a learner you are e+pected to:er you are e+pected to: 1'
1' PePerfrfororm m ththe e tatass, , of of a a chcheef f oor r a a **aa,e,er r *a*assed ed oon n mamar,r,eet t nneeededs s aanndd demands'
demands' 2'
2' PrPrepeparare e anand d prprododucuce e dedeliclicioious us .u.ualalityity prprofofitaita*l*le e anand d sasalelea*a*le le *a*a,e,edd products'
products' '
' 0em0emononstrstrate underate understastandinding ng of of conconcecepts and pts and priprincncipleiples s of of proprocescess s andand delivery in the e+ploratory course in
delivery in the e+ploratory course in *reads and pastry production'*reads and pastry production'
<<< <<<
"EARNIN# #OA"S$ TAR#ETS "EARNIN# #OA"S$ TAR#ETS
!s
!s you you go go through through this this module module you you ill ill *e *e a*le a*le to to assess assess yourself yourself ith ith thethe characteristics and competencies *efore getting into
characteristics and competencies *efore getting into the orld of the orld of *a,ing industry*a,ing industry'' 6ou may no set your learning goals and targets so that you ill *e guided 6ou may no set your learning goals and targets so that you ill *e guided accordingly as you go through this module'
accordingly as you go through this module' Kindly provide honest anser on
Kindly provide honest anser on each item *elo'each item *elo'
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1' 3trong enough in dealing and solving the challenges you may underta,e as you go ith running your *usiness'
a' hard or,ing *' committed c' ris, ta,er d' honest
2' ! *a,er must *uild a good reputation; possesses the courage to do the right thing' a' ris, ta,er *' relia*le and has integrity c' patient d' committed ' 3uccessful *usiness people *ase their or, on strengths'
a' goal oriented *' hardor,ing c' *uilds on strengths d' patient
' Kno that in your *usiness personal needs attachment to your friends families and relatives are set aside'
a' opportunity see,er *' hard or,ing c' committed d' patient
C' Knos ho to handle unusual events that may happen in the *usiness hich include pro*lems in managing the or,ers pro*lems on the delivery of goods and services and the pro*lems on demand and production' 6ou must *e patient in dealing ith these uncertainties'
a' goal oriented *' hard or,ing c' copes ith uncertainty d' committed D. %nvolves developing and using logical step"*y"step plans to reach the goals'
a' sets standards *' responsi*le c' hard or,ing d' committed
' Ta,es time to listen to the advice suggestions and recommendations of fello *a,ers'
a' responsi*le *' illing to listen c' committed d' hard or,ing F' ! successful *a,er ta,es the initiative'
a' initiative *' ris, ta,er c' opportunity see,er d' committed G' 6ou must *e concerned to ,no ho ell you are doing and ,eep trac, of your
performance'
a' future oriented *' hard or,ing c' open to feed*ac, d' committed 1H' Learn from your mista,es'
a' copes ith failure *' honest c' hard or,ing d' ris, ta,er
11' %t is an individual ho differs in opinion and /udgment'
a' goal oriented *' committed c' ta,es initiative d' persistence 12' ! characteristic of a person ho is forard loo,ing'
a' goal oriented *' ris, ta,er c' persistence d' committed
1' Loo,ing for income *ecause you ,no that this ill *e your *read and *utter not only for you *ut also for your family'
a' profit oriented *' ta,es initiative c' ris, ta,er d' opportunity see,er 1' !n individual ho ould li,e to engage in any *usiness must possess a strong faith in his I her a*ility and capa*ilities in dealing ith the different pro*lems that she might encounter in running a *usiness'
a' persistence *' hardor,ing c' self confidence d' committed 1C' Putting up your on *usiness re.uires a lot patience integrity and dedication'
a' hard or,ing *' committed c' ris, ta,er d' persistence 1D' 7sed for *a,ing loaf *read'
a' loaf pan *' muffin pan c' tart molder d' round pan 1' Pies that are large enough for individual serving'
a' tart *' turnovers c' pies d' ca,es 1F' %t enhances the flavors of the crust'
a' sugar *' salt c' egg d' *utter 1G' 3erves as toppings for pies and pastries'
a' meringue *' creams d' mil, d' eggs 2H' Bread leavened *y yeast'
a' .uic, *read *' loaf *read c' rich *reads d' dinner rolls 21' ! type of shortening made from the side part of the hog'
a' *utter *' lard c' oil d' margarine
22' %t is a solu*le seet crystalline organic compound that improves the taste of the *a,ed productsJ
a' ,itchen shears *' ,nife c' pastry heel d' grater 2C' %t comes in graduated sies and has sloping sides'
a' flour sifter *' mi+ing *ol c' grater d' spatula 2D' 7sed in greasing pans or surface of pastries'
a' pastry tip *' pastry heel c' pastry *ag d' pastry *rush 2' %t is used to flatten the dough'
a' rolling pin *' spatula c' ooden spoon d' scraper 2F' &aused *y organisms such as viruses *acteria fungi parasites'
a' safety haards *' chemical haards c' physical haards d' ergonomic haards 2G' 3trips of dough placed on top of the pie'
a' lattice *' *utter c' egg d' tart H' %t is used to strain or sift dry ingredients'
a' molder *' strainer c' ire his, d' timer
***
"ESSON )
+ISTORY O, BAKIN# AND ITS BASIC IN#REDIENTS
At the end of th's lesson- the learner 's e./ected to( 1' 8ecite the history of *a,ing'
2' 0iscuss the ma/or ingredients in *a,ing according to their classification and function'
Know
+ISTORY O, BAKIN#
Ba,ing is a coo,ing method using dry heat (=erriam">e*ster 2H1)' This method could *e applied to coo,ing different ,inds of food products such as fruits or meat dishes' %n this module *a,ing refers to the process of coo,ing *reads ca,es and pastries'
Ba,ing evolved from mans innovation in the preparation and coo,ing of grains' rains are the seeds of cereal grasses such as heat and rice' >hen the grains are pounded and ground flour is produced' #lour is the *asic ingredient of *a,ed products' Ba,ing *read could have *egun hen man learned to pound or mash grains and ith the addition of ater to ma,e a paste' >hen this paste is spread on a hot stone near a fire flat*read is produced (isslen 2HH1)' Then came the discovery of yeast and other ingredients' -e tools and e.uipment li,e ovens and mi+ers ere also invented' These discoveries and inventions resulted in the variety of *a,ed products e have today'
There is no clear record of hen *read ma,ing actually *egan *ut it e+isted in the ancient times' The earliest Bi*lical record of *read ma,ing is during the time of !*raham (enesis 1:F) more than 2HHH years ago' 6ears later the first reference to *a,ing as a profession occurred during the time of 4oseph hen the Egyptian Pharaoh /ailed and later on hanged his chief *a,er for offending him (enesis H:1 -%A)' The chief *a,er as apparently regarded as a high official position in the household of the Pharaoh' The production of large .uantity of *reads is said to have started in ancient 8ome here pastry coo,ing as a recognied occupation (isslen 2HH1) and the pastry coo,s can *ecome mem*ers of a formal organiation of professional *a,ers called a pastillarium'
(3ource: >i,ipedia)
T8!0%T%5-!L =ET$503 5# B!K%- B8E!03
BAKIN# IN#REDIENTS
Ba,ed products are made from essentially the same ingredients flour fats sugar eggs ater or mil, and leavening (isslen 1GGC)' &om*inations of these ingredients and preparation methods produce the various general classifications of *a,ed products e see today'
) Flour 0 is the primary ingredient of most *a,ed products *ecause it provides the structure of the product (Lauter*ach and !l*recht 1GG)' The ,ind of flour that is commonly used in *a,ing comes from the heat grain' There are various ,inds of flour that comes from heat *ut these can *e generally classified as strong or ea, flour' This classification is *ased on the amount of protein present in the flour' #lour is mostly starch *ut the protein content ( to 1M) is important *ecause it determines the formation of gluten' luten determines the shape and te+ture of the product' 3trong flours come from hard heat and have high protein content (hole heat and *read flours)'These are *est used for *reads hile ea, flours from soft heat ith loer protein content (all purpose flour and ca,e flour) are used in ca,es .uic, *reads coo,ies and pies'
K'nds of ,lo1r
Character'st'cs ,1nct'on and Use
Pro/er Stora2e
a Whole Wheat ,lo1r
&omes from heat grains contains the hole part of the grain including the *ran
(outer part or cover of the grain) the endosperm (the
Best used in preparing yeast *reads li,e hole heat *read =ust *e stored in an air tight sealed container in a cool dry place or in the refrigerator'
3 Bread ,lo1r
$as more gluten strength and protein content than all" purpose flour' Bread flour has 12 to 1M protein'
This is the *est choice for yeast products li,e pan de sal panI sliced *read crusty *reads and rolls and *uns'
3everal months in a cool dry ca*inet hen stored in a sealed container or if tightly
rapped and up to one year in the freeer'
c All
P1r/ose ,lo1r
%s a com*ination of soft and hard flours' %t may *e *leached or un*leached' %t is one of the most commonly used and readily accessi*le flour' Protein varies from F to 11M'
Best for pie crusts coo,ies muffins cupca,es panca,es and shortened ca,es &an *e stored inside the ca*inet using an airtight container and *e ,ept for D"F months' d Ca4e ,lo1r %s a fine"te+tured soft"heat flour ith high starch content' %t has the loest protein
content of to GM' %t is chlorinated (a *leaching process hich leaves the flour slightly acidic sets a ca,e faster and distri*utes fat more evenly through the
*atter to improve te+ture)'
This flour is e+cellent for *a,ing fine" te+tured ca,es ith greater volume and is used in some .uic, *reads and coo,ies'
3tore in an air tight container not e+ceeding for more than D months' Other 4'nd of flo1r e R'ce ,lo1r
8ice flour is made from finely milled rice' %t can *e made from either hite or *ron rice' %t has D'C to M protein *ut it does not form gluten'
&an *e used as su*stitute for heat flour *ut the .uality of the product may differ'
&an *e stored in a plastic container and must not *e stored for a long period of time'
2' Liquids Li.uid ingredients are important for hydrating protein starch and leavening agents' Li.uids
contri*ute to the moistness and te+ture of the products' Li.uids also help in leavening the product *ecause it turns to steam and e+pands during *a,ing'
K'nds of l'51'd 'n2red'ents
Character'st'cs ,1nct'on and Use Pro/er Stora2e
a Water 3 &'l4 and
crea6s
#resh hole mil, is the form of mil, most commonly referred to in recipes' Evaporated mil, is mil, ith a*out DHM of ater removed' %t can *e diluted ith e.ual amount of ater hen used in *a,ing'
&ontri*utes ater fats nutrients and flavor'
#resh mil, and opened cans of evaporated mil, has to *e ,ept refrigerated in an airtight container' 7nopened evap mil, cans should *e stored in a cool dry place' c 1'ce 7sually fresh fruit /uices !dds flavor and
color' Best used in recipes ith *a,ing soda as leavening'
3tore in airtight container in the refrigerator'
' Fat These may come from animal or vegeta*le fats' %t can also *e in li.uid or solid form' #ats generally help to tenderie the product and soften the structure add moistness and richness increase ,eeping .uality add flavor assist in leavening hen used as creaming agents (isslen 2HH1)'
K'nds of fat Character'st'cs ,1nct'on and Use Pro/er Stora2e a B1tter =ade out of fatty mil, ood source of flavor Butter must *e
temperature and to maintain its good .uality' 3 &ar2ar'ne =ade from various
hydrogenated
vegeta*le or animal fats ith flavorings emulsifiers coloring agents and other ingredients'
Ba,ers margarine (*ar margarine) are very similar in
characteristic and function to *utter Pastry margarine (in containers) are
tougher and more elastic and are used for dough or pastries
Keep ell rapped in refrigerator' Keep in tightly closed container in a cool dry dar, place'
c O'l &omes from vegeta*le nut or seed sources' %t is li.uid fat'
3preads to the mi+ture too
thoroughly and can shorten too much so it is not commonly used in ca,es *ut in pie dough and some yeast *reads'
Keep in tightly closed container in a cool dry dar, place'
f "ard &omes from the side part of the hog'
!re commonly used in ma,ing fla,y crust for pies'
Keep in tightly closed container in a cool dry dar, place' 2 Shorten'n2 roup of solid fats
usually hite and tasteless and
especially formulated for *a,ing'
7sed for fla,y
products such as pie crusts and *iscuits
Keep in tightly closed container in a cool dry dar, place'
' Sugar " or seeteners have differing degrees of seetness and come in various forms from poder to crystals to syrups' They generally add seetness and flavor create tenderness and fineness of te+ture (partly *y ea,ening the gluten structure) give color to the crust increase ,eeping .uality (*y retaining moisture) act as creaming agent ith fats and provide food for yeast (isslen 2HH1)'
K'nds of sweetener Character'st'cs ,1nct'on and Use Pro/er Stora2e a 2ran1lated
or ref'ned cane s12ar
8egular hite sugar also called ta*le sugar'
&aster sugar has finer granules hile
sanding sugar has coarser granules than regular hite sugar'
#iner granulations are *etter for mi+ing dough and *atters *ecause they dissolve relatively .uic,er'
3anding sugar is good for sprin,les on top of ca,es and coo,ies and for syrups' =ust *e ,ept in a plastic sealed container and stored in a dry place' 3 confect'oner or /owdered s12ar 3ugar ground to a fine poder mi+ed ith a small amount of starch also called icing sugar' 7sed in icings toppings cream fillings dusting' c 3rown s12ar 7raw l'2ht 3rown-6ed'16 3rown8
the dar,er color has more impurities it contains small amount of glucose and fructose' &ontains a little amount of molasses and the natural fi*ers of the sugar cane'
7sed in place of hite sugar hen its flavor and color is desired' %t also contains a small amount of acid so it can *e used ith *a,ing soda to provide leavening'
C' Leavening agents are responsi*le for the production and incorporation of gases during the *a,ing
process' This is hat ma,es *a,ed products rise' There are different ,inds of leavening agents' 6east is a *iological leavening agent
agents' These produce gas from the chemical reactions that occur hen there is moisture and an acidic ingredient'
K'nds of "ea9en'n2
A2ents
Character'st'cs ,1nct'on and Use Pro/er Stora2e a Yeast !vaila*le as active dry yeast
or instant yeast' !ctive dry yeast consists of coarse o*long granules' %nstant yeast or rapid"rise yeast has smaller granules and
dissolve faster'
#ermentation of yeast is important in the formation and
sta*iliation of gluten thus it is *est used for *reads and other yeast products' 6east must *e ,ept in an airtight container aay from heat and light' 3 Ba4'n2 soda
3odium *icar*onate a fine hite poder that has a slightly salty and al,aline taste (mapakla)
The fast action of chemical leaveners ma,es them very good to use in muffins ca,es coo,ies pastries' =ust *e stored in air tight container to maintain freshness' c Ba4'n2 /owder
=i+ture of *a,ing soda plus an acid to react ith it and starch to prevent lumping' %t is availa*le as single"acting or dou*le"acting *a,ing poder' 3ingle"acting
*a,ing poder re.uires only moisture to release gas' 0ou*le"acting *a,ing poder release gas in to stages' #irst during mi+ing then completes the reaction ith the addition of heat during *a,ing'
D' Eggs eggs perform many functions in the production of *a,ed products' They come in various sies (small medium large e+tra large) and ,inds (chic,en egg duc, egg native egg)'
K'nds of e22s Character'st'cs ,1nct'on and Use Pro/er Stora2e
,resh wh'te ch'c4en e22s
Large and fresh hite eggs are the standards for
*a,ing' They should *e clean fresh"tasting free of *ad odors and tastes'
Protein in eggs contri*utes to structure'
Emulsifier (*lending or com*ining of su*stances that are difficult to *lend li,e fats and li.uid)' This
contri*utes to volume and te+ture'
Leavening hen egg hites are *eaten air is trapped in the foam *u**les and
e+pand during *a,ing' 3hortening due to the fat content of the egg yol,' =oisture due to the .uantity of ater in eggs'
#lavor color nutritional value'
Keep shell intact and store in the
refrigerator'
' Salt and other flavorings 3alt enhances the flavors and seetness of other ingredients' 3alt slos don yeast fermentation and strengthens gluten structure ma,ing it more stretcha*le (Lauter*ach and !l*recht 1GG)' 5ther flavorings include vanilla spices (cinnamon nutmeg ginger etc') and flavor e+tracts (*anana essence pandan flavoring lemon e+tract)'
D'rect'on( &ategorie the folloing *a,ing ingredients if they are li.uid or solid' =a,e to columns on your anser sheet and rite on your first column the solid ingredients and on the other side your li.uid ingredients'
=argarine Lard #ruit /uices &a,e flour
3ugar &oconut oil Ba,ing poder =il,
Aanilla Panutsa !lmond flavor Butter
3alt &hocolate *ar Bron sugar &onfectioner sugar
!ll purpose flour >ater Ba,ing soda &ondensed mil,
Refect and Understand
Act'9't: Collect and anal:;e
D'rect'on( &ollect at least to rappers of *a,ed products that you can *uy in a grocery store' Locate the list of ingredients in the rapper or food la*el' >rite on the space *elo the ingredients listed in the food la*el in
-ame of product @@@@@@@@@@@@@@@@@ List of ingredients
-ame of Product @@@@@@@@@@@@@@@@@@@ List of ingredients
The ingredients listed in food la*els (rappers) are arranged from the greatest to the least amount present in the product' !nalye the list of ingredients a*ove' Based on the list *a,ed products are largely composed of (list the top three ingredients that are commonly found in the to lists)'
1' 2' '
ould need' Then rite the use of the ingredient for the cupca,e you ill *a,e'
E+ample: 3alt gives flavor to the cupca,e &Y CUPCAKE
%ngredients of my cupca,e #unction of the ingredient 1' 2' ' ' C' D' ' !!!
"ESSON =(
BAKIN# PROCESS AND ITS BASIC PRINCIP"ES
Learning Goals and Targets
At the end of th's lesson- the learner 's e./ected to( 1' 0iscuss each stage of the *a,ing process'
2' E+plain the importance of the *asic principles of *a,ing'
Know
T+E BAKIN# PROCESS
3uccessful production of *a,ed products re.uires an understanding of the *a,ing process' The *a,ing process descri*es the changes happening to the ingredients at each stage of the process and is *asically the same in all *a,ed products' %t is important to understand and learn ho to control them'
1' Creat'on of do12h or 3atter
0ough or *atter is the mi+ture that is created hen flour and other dry ingredients are mi+ed ith li.uid ingredients for the purpose of *a,ing' >hen this mi+ture is thic, and firm enough to *e ,neaded or rolled it is called dough' Batters are mi+tures that are thin enough to *e poured or dropped from a spoon'
2' ,or6at'on and e./ans'on of 2ases'
as (car*on dio+ide) is released *y the action of yeast *a,ing soda and *a,ing poder (isslen 2HH1)' as (air) is incorporated into dough and *atter during mi+ing and gas (steam) is formed during *a,ing hen ater is vaporied into steam' &ar*on dio+ide and air are already in the dough or *atter during mi+ing'
!s the gases are formed and e+pand they are trapped in a stretcha*le netor, formed *y the proteins in the dough (isslen 2HH1)' These proteins are the gluten and egg protein and ithout this netor, of protein structure the gases ould escape ma,ing the product poorly leavened heavy and hard'
' #elat'n';at'on of starches
%n this stage the starches a*sor* moisture e+pand and *ecome firmer' This process generally starts at a*out DH"# $1%&"'( (isslen 2HH1)'
C' Coa21lat'on of /rote'ns
The gluten and egg proteins coagulate and solidify hen they reach high temperatures and this process *egins at "# $1)*"'( (isslen 2HH1)' D' E9a/orat'on of so6e of the water
This change happens throughout the *a,ing process' &ontrolling the amount of eight loss due to the evaporation of ater may *e crucial if a specific eight of *a,ed product is re.uired (isslen 2HH1) li,e in the case of Pinoy Pan de sal hich should not eigh less than 2C grams per piece (!ning 2HH)'
' &elt'n2 of fats
>hen the fats or shortening melt they release trapped gas' 0ifferent shortenings melt at different temperatures (isslen 2HH1)'
F' Cr1st for6at'on and 3rown'n2
&rust is formed as ater evaporates from the surface and leaves it dry' Broning occurs hen sugars caramelie and starches and sugars undergo certain
changes caused *y heat' This process also contri*utes to flavor' =il, sugar and egg increase *roning (isslen 2HH1)'
Stal'n2
Ba,ed goods lose its freshness over time resulting in stale products' 3taling is the process hen changes in structure of the *read and loss of moisture cause the te+ture and aroma to deteriorate (isslen 2HH1)' 3tale *a,ed goods have lost their fresh"*a,ed aroma and are firmer drier and more crum*ly than fresh products'
Act'9't: O3ser9e and descr'3e
D'rect'on( This activity investigates the crum* structure of *read so that you ill ,no the characteristics of .uality *read' et a piece of freshly *a,ed pan de sal
ham*urger *un or pan de lemon from a near*y *a,ery'
5*serve and descri*e the folloing characteristics of the *read:
• $o does the *read smellJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
• >hat is its shapeJ 0oes it hold its shape or is it deformedJ
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ %f the *read is still hot allo it to cool first *efore proceeding to the ne+t steps'
&hoose the piece of *read or part of the *read that that is not deformed' 3lice the *read across to reveal a cross section of the *read' %t is important that the *read retains its shape and does not get flattened so use sharp *read ,nife ma,ing sure that the *read has cooled *efore slicing and slice gently'
5*serve the cross section of the *read' This is the crum* structure you can see the formation of holes (cells) and the cell alls or grain'
• !re there small or *ig holesJ !re the holes spread across evenly or concentrated
in one areaJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
• %s the dough *eteen the holes firm or too softJ 0oes it hold its shape or fall
apart easilyJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
• >hen it cools don does it retain its softness or does it *ecome hardJ @@@@@@
TIP: Good quality yeast bread should have good volume (from leavening action). It should have good structure and teture !ith evenly spaced cells surrounded by thin cell !alls that holds its shape and does not crumble on its o!n.
D'rect'on( o through the succeeding information a*out Basic Principles of Ba,ing'Then rite a five"sentence reflectionIreaction of ho the narrated principles affect the .uality of *a,ing'
BASIC PRINCIP"ES IN BAKIN#
%n addition to understanding the *a,ing process producing .uality *a,ed products also involves folloing several *asic principles' Ba,ing is one food preparation method that re.uires a recipe' ! recipe lists the ingredients ith e+act .uantities and the procedures for preparation and the temperature and ti me for *a,ing'
1.
&eas1re acc1ratel:'The previous lesson shoed that all the ingredients in *a,ing has specific functions or uses for the production of .uality *a,ed product' These ingredients or, together for the *est results' These ingredients or, perfectly together hen they are in correct /ro/ort'on (amount of one ingredient in relation to another)' E+act .uantity of ingredients is also necessary to *ring a*out the desired reactions and changes in the *a,ing process' #or e+ample 3alt slos don yeast fermentation (Lesson 1) and hen the amount of salt is less than hat is re.uired in the recipe the dough ould rise too .uic,ly affecting the shape and flavor of the *read (Lauter*ach and !l*recht 1GG)'
2.
Use the e.act 'n2red'ents as s/ec'f'ed'!side from the proportion of ingredients the ,ind of ingredient itself has specific characteristics hich or, *est ith the other ingredients in the recipe' >hen an ingredient in a recipe is changed the resulting product may not *e of the same .uality' #or e+ample *read flour and all purpose flour have different characteristics (see Lesson 1)' >hen the all purpose flour in the recipe for muffin is replaced ith *read flour the muffin ould *e as soft and light as e+pected'
+.
,ollow correct 6'.'n2 6ethods and 3a4'n2 /roced1res'There are appropriate mi+ing methods different types of *read products hich ill *e discussed in Lesson D' >hen a different mi+ing method is used or hen the proper procedure for the method is not folloed poor .uality product ill *e o*tained' Ba,ing procedures are also specified in the recipe' The appropriate pan for *a,ing the *a,ing temperature and the time for *a,ing must *e correctly folloed' Aarying the temperature ould change the .uality of the product'
Transfer
D'rect'o n
The *asic principles of *a,ing are not suggestions only *ut a set of rules that should alays *e folloed' >rite a statement shoing your commitment to a set of rules that you ill follo in the la*oratory (actual preparation) part of the module'
3ample:
% (rite your name) promise to follo the folloing rules in order to get the *est results in the production of *a,ed goods'
• (rite the rules here)
•
3ignature
"ESSON ?
( BAKIN# TOO"S AND E@UIP&ENT
Learning Goals and Targets
At the end of the lesson the learner 's e./ected to( 1' identify different *a,ing tools and e.uipment'
2' e+plain the uses of the *a,ing tools and e.uipment'
Know ,
Ba4'n2 tools and e51'/6ent
Ba,ing tools and e.uipment ma,e the preparation and coo,ing of each recipe easier' %t helps an individual in the ,itchen to operate and prepare food more efficiently' There are many ,inds of ,itchen tools and e.uipment at home in the mar,et and at the mall' Being fully e.uipped ith the right tools in the ,itchen are the *asic steps to successful coo,ing and *a,ing hether you are a seasoned chef or /ust ne in the ,itchen' Thus the culture of maintenance or hat to do ith each tool
and e.uipment after use must *e learned' 7sing the appropriate tools and e.uipment ill result to the accuracy of the output or finished product' Each tool and ,itchen utensil plays an important role in the *a,ing process'
BAKIN# TOO"S AND E@UIP&ENT AND T+EIR USES
) Ba4'n2 wares 0 made of glass or metals they serve as containers for *atter and dough and is availa*le in various sies and shapes'
a' Tube center pan deeper than a round pan and it has a hollo center hich is remova*le' %t is used to *a,e chiffon type ca,es'
*' "uffin pan " has formed cups for *a,ing muffins and cup ca,es'
c' Pop over pan is used for coo,ing pop over'
d' #elly roll pan is a shallo rectangular pan used for *a,ing rolls'
e' $undt pan is a round pan ith scalloped sides used for *a,ing elegant and special ca,es'
f' %ustard cup is made of porcelain or glass used for *a,ing'
g' Griddle pans are used to *a,e griddles'
h' &oaf Pan ' is used to *a,e loaf *read'
= B'sc1't and do12hn1t c1tter 0 is used to cut and shape *iscuit or doughnut'
? C1tt'n2 tools 0 include a ,nife and chopping *oard that are used to cut glaed fruit nuts or other ingredients in *a,ing'
Electr'c 6'.er 0 is used for *eating mi+ing and *lending'
,lo1r s'fter 0 is used for sifting flour'
#rater 0 is used to grate cheese chocolate and other fresh fruits
K'tchen shears % are used for various cutting procedures'
&eas1r'n2 c1/s 0 they are used to measure dry and li.uid ingredients' %t consist of to types namely:
a' ! graduated cup" ith measurements (1 I 2I N 1I O 1IF) mar,ed on each side'
*' ! measuring glass " is made of transparent glass or plastic is used for measuring li.uid ingredients'
F &eas1r'n2 s/oons 0 consist of a set of spoons ith different sies for measuring small .uantities of ingredients'
)G &'.'n2 3owl 0 comes in graduated sies and has sloping sides; used for mi+ing ingredients'
)= Par'n2 4n'fe is used to pare or cut fruits and vegeta*les into different sies'
)? Pastr: 3a2 0 a funnel shaped container for icing or hipped cream'
) Pastr: t'/% is a pointed metal or plastic tu*e connected to the opening of the pastry *ag and is used to form desired designs'
) Pastr: 3r1sh 0 is used for greasing pans or surface of pastries and pastries'
) Pastr: 3lender 0 made of ires held together *y a handle; used for cutting in solid fat or shortening in the preparation of pies *iscuits or doughnuts'
) Pastr: wheel 0 round *lade ,nife used to cut dough hen ma,ing pastries'
) Rotar: e22 3eater 0 is used in *eating eggs or hipping cream'
=G R133er scra//er 0 is used to remove *its of food on sides of the *ol'
=) S/at1la 0 comes in different sies; mall spatula are used to remove muffins and molded coo,ies from pans hich is C to D inches; &arge spatula for icing or frosting ca,es; fle+i*le *lade is used for various purposes'
== Stra'ner 0 is used to strain or sift dry ingredients'
=? T'6er 0 is used to in timing *a,ed products the rising of yeast and to chec, the doneness of ca,es'
= We'2h'n2 scale 0 is used to measure ingredients for accurate measurements'
= Ut'l't: tra: 0 is used to hold ingredients or utensils'
= W're wh's4 is used to *eat or hip egg hites or cream'
= Wooden s/oon 0 is also called mi+ing spoon hich comes in various sies suita*le for different types of mi+ing'
OT+ER BAKIN# TOO"S
) Ca4e decorator 7C:l'ndr'cal8 0 is used in decorating or designing ca,e and other pastry products'
O!ENS
Ovens % are the or,horses of the *a,eshop and are essential for producing the *a,ery products' 5vens are enclosed spaces in hich food is heated usually *y hot air'
3everal ,inds of ovens are used in *a,ing'
) Deck O9ens " are so called *ecause the items to *e *a,ed either on sheet pans or in the case of some *read freestanding are placed directly on the *ottom or dec, of oven' This is also called 3T!&K 5AE-*ecause several may *e stac,ed on top of one another' Breads are *a,ed directly on the floor of the
oven and not in pans' 0ec, oven for *a,ing *read are e.uipped ith steam e/ector'
2. Rack oven % is a large oven into hich entire rac,s full of sheet pans can *e heeled for *a,ing'
? Mechanical oven % The food is in motion hile it *a,es in this type of oven' The most common types are a revolving oven in
hich his mechanism is li,e that of a #erris heel' The mechanical action eliminates the pro*lem of hot spots or uneven *a,ing *ecause the mechanism rotates throughout
the oven' Because of its sie it is especially used in high volume operations' %t can also *e e.uipped ith steam e/ector'
Convection oven % contains fans that circulate the air and distri*ute the heat rapidly throughout
D'rect'on: %dentify the different *a,ing tools and e.uipments in the la*oratory areas and e+plain their uses in front of the class'
TOO"S$E@UIP&ENT -ame of ToolsIE.uipment 7ses of ToolsIE.uipment
Refect and Understand
D'rect'on s(
&lassify the *a,ing tools and e.uipment into the folloing categories' &lassifying the tools ill help you to gather and organie the materials during the actual preparation'
Pla:'n2
D'rect'ons: The class illl *e divided into C groups' Each group ill prepare a s,it demonstrating the proper use *a,ing tools and e.uipments'
Scor'n2 #1'de
Descr'/t'on Score
The group has demonstrated and identified 1C *a,ing tools and e.uipment'
1HH
The group has demonstrated and identified 1 *a,ing tools and e.uipment'
GC
The group has demonstrated and identified 1 *a,ing tools and e.uipment'
GH
The group has demonstrated and identified 12 *a,ing tools and e.uipment'
FC
The group has demonstrated and identified 11 and *elo *a,ing tools and e.uipment'
FH
"ESSON
&ENSURATION
Learning Task
At the end of the lesson the learner 's e./ected to(
) #amiliarie oneself ith the ta*le of eights and measures in *a,ing'
' 0emonstrate proper ay of measuring ingredients'
Know
0ifferent people may use the identical recipe for any *a,ed products *ut they could turn out differently *ecause of measuring and mi+ing techni.ues' The folloing section presents some important measuring e.uivalents ta*les and conversions hich are an essential part of *a,ing in order to achieve the accuracy of measuring the needed ingredients for each recipe'
&EASURIN# IN#REDIENTS CORRECT"Y
!ccurate techni.ues in measuring are as important as the tools for measuring' Therefore alays o*serve the folloing procedures:
• R'ce and flo1r ' #ill the cup to overfloing level"off ith a spatula or ith a
straight edge of a ,nife
• S'fted flo1r ' =ost ca,e recipes call for sifted flour' %n this case sift flour 2 or
times' 3poon into the cup overfloing level off ith a spatula'
• Ref'ned s12ar ' 3ift sugar once to ta,e out lumps if any' 3poon into cup and
level off ith a spatula' 0o not pac, or tap the sugar don'
• Brown s12ar ' Pac, into cup /ust enough to hold its shape hen turned out
off cup' Level off ith a spatula *efore emptying'
• "e9el a 6eas1r'n2 s/oon ith straight edge of a ,nife to measure small
amounts of salt pepper leavening agents or solid fats'
• "'51'd 'n2red'ents' li.uid measuring cup "" a glass or plastic cup ith
graduated mar,ings on the side' Place the cup on a flat level surface' $old the cup firmly and pour the desired amount or li.uid into the cup' Lean over and vie the li.uid at eye level to ma,e sure it is the proper amount'
• Chec4 and cal'3rate timersIthermometers scales and other measuring devices
according to manufacturers manual *efore using'
• %ngredients hich measure *y volume and *y eight demand standard';ed
6eas1r'n2 tools and e51'/6ent'
• S/r'n2 scales should *e ad/usted so that /o'nter 's at ;ero (H)' Place pan *ol
or piece of a+ed paper on scale to hold ingredient to *e measured'
• >hen using 3alance scales place the pan on the left"hand side of the *alance
and the pan eight on the right"hand side' !dd the re.uired eights to the right" hand side and ad/ust the *eam on the *ar so that the total is the eight needed'
• Learn to match the sie of pan to the sie of the unit and to select the r'2ht
a6o1nt of heat f or the coo,ing /o* to *e done'
• %n 6'crowa9e coo4'n2 time schedules must *e folloed e+actly *ecause every
second is important' The microaves shut off automatically hen the door is opened'
These easy"to"use conversion charts can help you convert your recipes to the measuring system youre most familiar ith'
TER&S AND ABBRE!IATIONS
&ETRIC CUP AND SPOON SIHES*
C1/ &etr'c O cup DH ml 1I cup FH ml N cup 12C ml 1 cup 2CH ml S/oon &etr'c O teaspoon 1'2C ml N teaspoon 2'C ml 1 teaspoon C ml 2 teaspoons 1H ml 1 ta*lespoon (e.ual to 1C ml K'tchen Ter6 A33re9'at'o
n
K'tchen Ter6 A33re9'at'on Ta*le spoon T*sp' or T medium med'
rams g or gr' second sec'
Pounds l* minute min
Pint pt' hour or hours hr'
Teaspoon tsp' or t' s.uare s.'
&ups c gallon gal'
5unces o' degrees #ahrenheit Q# KiloI,ilogram , of ,g degrees &elsius Q&
teaspoons)
!O"U&E( &etr'c- c1/ and US 6eas1re6ent con9ers'on*
&etr'c C1/ US
H ml 1IF cup 1 fl o DH ml O cup 2 fl o FH ml 1I cup 2 S fl o
1HH ml N fl o 12C ml N cup fl o 1CH ml C fl o 1FH ml S cup D fl o 2HH ml fl o 2CH ml 1 cup F fl o 1H ml 1 O cups 1H N fl o C ml 1 N cups 1 fl o H ml 1 S cups 1C fl o
CHH ml 2 cups 1D fl o (1 pint) D2C ml 2 N cups 2H fl o
CH ml cups 2 fl o
1 L cups 2 fl o (1 .uart) 1'2C L C cups H fl o
1'C L D cups F fl o 2 L F cups D fl o 2'C L 1H cups FH fl o
L 1D cups 12F fl o (1 gallon)
(ource: !!!.taste.com.au)
WEI#+T( &etr'c- /o1nd and o1nce con9ers'on*
&etr'c Po1nd O1nces
1C g N o 2F g 1 o 1HH g N o 11 g O pound o 22 g N pound F o 2CH g (1I ,ilo or ,g)
By eight cup measurements are not the same for all ingredients' 3ee the ta*le *elo for e+amples'
WEI#+T( C1/- 6etr'c- and o1nce con9ers'on*
In2red'ents &etr'c O1nce
1 cup plain flour 12C g o 1 cup rice flour 1FC g D H 1 cup *ron sugar 2HH g D N o 1 cup hite sugar 22C g o 1 cup cocoa poder 11H g N o 1 cup sour cream 2CH g F o
(ource: !!!.chelsea.co.n/)
O!EN TE&PERATURES
,A+REN+EIT 7O,8 CE"CIUS 7OC8 DESCRIPTI!E
TE&PERATURE 2CH 12H Aery 3lo HH 1CH 3lo 2C"CH 1DH"1FH =oderately 3lo C"HH 1GH"2HH =oderate 2C" CH 22H" 2H =oderately high CON!ERSION TAB"E
De2ree Cels'1s C to De2ree ,ahrenhe't , C to , C to , GH 1G 2HH G2 1HH 212 21H 1H 11H 2H 22H 2F 12H 2F 2H D 1H 2DD 2H D 1H 2F 2CH F2 1CH H2 2DH CHH 1DH 2H 2H C1F 1H F 2FH CD 1FH CD 2GH CC 1GH HH C2
Act'9't: ) Con9ers'on
D'rect'on( &onvert the folloing ingredients as stated in each num*er' 1)@@@@@@@ .uart gallons 2)@@@@@@ grams 'C Kilos ) D ta*lespoon @@@@@@@ cups )@@@@@@ teaspoon 1C ta*lespoon C)@@@@@ ta*lespoon 2 ounces D)1D pounds @@@@@@@@@ ounces )@@@@@@@@@@@ ta*lespoon cups F) F .uart @@@@@@@@@@@@@@@ gallons G)@@@@@@@@@cups 1H'C pint 1H) C ,ilos @@@@@@@@@@@ pounds
Refect and Understand
Act'9't:( IN!ESTI#ATE
D'rect'on( The cup and spoons e use at home are not standards measuring devices'
">eighing scale ">ater and flour
Procedure:
1' =easure flour in the ordinary cup' 7se proper procedure in measuring'
2' Transfer the flour you measured from the ordinary cup to the measuring cup' 0oes your cup contain more or less than the measuring cupJ @@@@@@@@@@@@@@@@@@@@
' >eigh the flour that you measured in ordinary cupJ $o much does it eighJ @@@@@@@@@@@@@@@@@@
%s this more or less than the standard eight of 1 cup flour hich is @@@@@gJ
' =easure ater in the ordinary cup'
C' Transfer the ater in the li.uid measuring cup' >hat is the volume of the aterJ @@@@@@@@@@@@@@@
D' %s this more or less than the standard volume of 1 cup of ater hich is @@@@@@@@@@@@@@@@@@@@@@@)J
&onclusion: The ordinary cup contains @@@@ g (more or less) than the dry measuring cup'
The ordinary cup contains @@@@ ml (more or less) than the li.uid measuring cup'
Transer
Act'9't: ? B1'ld'n2 to2ether
D'rect'on( !ssem*le the measuring tools availa*le in the la*oratory' 0emonstrate the proper ay of measuring dry and li.uid ingredients'
5*serve the proper ay of measuring ingredients ith no mista,e
1HH
5*serve the proper ay of measuring ingredients ith 1 mista,e
GC
5*serve the proper ay of measuring ingredients ith 2 mista,e
GH
5*serve the proper ay of measuring ingredients ith mista,e
FC
5*serve the proper ay of measuring ingredients ith mista,e
FH
"ESSON (
OCCUPATIONA" +EA"T+ AND SA,ETY
>or,ing inside the la*oratory is necessary in any area of technology and livelihood education' %n every la*oratory it is a must to impose and apply the *asic safety precautions and guidelines to *e folloed' !ny individual is prone to accidents if heIshe fails to o*serve the guidelines inside the la*oratory' People or,ing in the la*oratory area must o*serve not only their personal hygiene the facilities the appropriate coo,ing outfit *ut also the proper ay of handling the foods'
1' List good ,itchenIla*oratory and food safety and sanitation practices' 2' 0emonstrate the proper ay of handling the ingredients'
Know
ood ,itchen and la*oratory practices is essential *efore alloing the learners to use it as their training ground during the application of the activities' These includes the good ,itchen and la*oratory practices ,eeping the sanitation high in the la*oratoryang the proper ay of ,eeping and handling the food'
#OOD KITC+EN AND "ABORATORY PRACTICES
This means ,eeping things clean: and includes the folloing: 1' =aintain personal hygiene'
2' Keep and maintain the cleanliness in handling the food'
'Keep and maintain the cleanliness of the la*oratory e.uipment'
' Keep and maintain the cleanliness of the or,ing area and the la*oratory'
ood ,itchen and la*oratory practices start ith you' Personal hygiene is health practices and ha*its hich ena*le one to stay physically healthy' This means ,eeping oneself clean to avoid transfer of harmful *acteria especially in food preparation'
Wa:s to ach'e9e /ersonal h:2'ene
) 0egularly !ash and cut your hair to keep a neat appearance' %f you have facial hair you can save money *y maintaining it yourself ith a set of .uality clippers'
= 1isit the dentist at least once a year (tice a year is optimal)' Though you are *rushing every day your dentist ill correct any dental pro*lems you have'
? $athe every day before school or every night *efore you go to sleep'
2ear deodorant or antiperspirant daily if you tend to seat heavily' 3ome people can actually get aay ith earing no deodorant *ut most people especially those ho have heavy duty /o*s or or, in arm climates *enefit greatly from it'
crub your hands !ith soap and !ater before you handle any food especially hen you have /ust come from the toilet after touching your hair or other parts of your *ody and after your hands cover your mouth or nose hen you cough or sneee' Be sure to clean under fingernails here dirt and *acteria tend to accumulate'
Trim your nails3 especially if you !ork in the food service 'This ill help ,eep your hands much cleaner and prevent the spread of the germs to the food'
your des, put travel sies of
your des, put travel sies of these items in your poc,et' 3anitier these items in your poc,et' 3anitier and tissues illand tissues ill come in handy hen youre ill
come in handy hen youre ill and can also prevent the spread of and can also prevent the spread of germs resultinggerms resulting from touching items such as money and computer
from touching items such as money and computer ,ey*oards',ey*oards'
4se a separate to!el or 4se a separate to!el or cloth !iping handscloth !iping hands' 0o not use cloth the same toel for' 0o not use cloth the same toel for drying dishes and iping countertops'
drying dishes and iping countertops'
F
F void !orking void !orking !ith food !hen you have a!ith food !hen you have an open cut5 sore5 boil5 or infected !n open cut5 sore5 boil5 or infected !oundound in your hands
in your hands' Pus and other li.uids ' Pus and other li.uids secreted *y the ound contain millions ofsecreted *y the ound contain millions of harmful *acteria that can cause food poisoning'
harmful *acteria that can cause food poisoning'
)G
)G eep hands out of food as eep hands out of food as much as possiblemuch as possible' 5therise ear disposa*le' 5therise ear disposa*le gloves'
gloves'
))
)=
)= 2ear suitable clothes at !ork 2ear suitable clothes at !ork ' 0o not ear ' 0o not ear clothes ith long sleeves henclothes ith long sleeves hen or,ing ith food' >ear comforta*le and clean shoes' Be sure
or,ing ith food' >ear comforta*le and clean shoes' Be sure aprons are alaysaprons are alays clean
clean''
Pro/er +and wash'n2
Pro/er +and wash'n2
Washing is the single ost effective !ay toWashing is the single ost effective !ay to "revent the s"read of infections"revent the s"read of infections'' UermsU (a general term for micro*es li,e viruses and *acteria) can *e spread UermsU (a general term for micro*es li,e viruses and *acteria) can *e spread casually *y touching another person' 6ou can also catch germs hen you touch casually *y touching another person' 6ou can also catch germs hen you touch contaminated o*/ects or surfaces and then you touch your face (mouth eyes and contaminated o*/ects or surfaces and then you touch your face (mouth eyes and nose)' UoodU hand ashing techni.ues include using an ade.uate amount of soap nose)' UoodU hand ashing techni.ues include using an ade.uate amount of soap ru**ing the hands together to create fri
ru**ing the hands together to create friction and rinsing under running ater'ction and rinsing under running ater' The follow'n2 are d'fferent s't1at'ons w
The follow'n2 are d'fferent s't1at'ons where /eo/le can /'c4 1/ J2er6sJhere /eo/le can /'c4 1/ J2er6sJ
$ands are visi*ly soiled'$ands are visi*ly soiled'
!fter using the ashroo !fter using the ashroom (includes changing diam (includes changing diapers)'pers)'
!fter *loing your nose o !fter *loing your nose or after sneeing in your handr after sneeing in your hands's'
Before and after eating handling food drin,ing or Before and after eating handling food drin,ing or smo,ing'smo,ing'
im
impoportrtaannt t iin n rereduducicing ng didisseaease se trtraansnsmmisissisioon n of of ststoomamacch h UUflfluuU U aand nd ototheher r gastrointestinal infections' 7sing soap and lathering up is very important (rinsing gastrointestinal infections' 7sing soap and lathering up is very important (rinsing hands in ater only is
hands in ater only is not as effective)' 7se comforta*ly arm running ater' $andsnot as effective)' 7se comforta*ly arm running ater' $ands shou
should *e ld *e asashed for hed for a minimum of a minimum of 1C "2H 1C "2H secoseconds longends longer r if the if the handhands are s are visi*visi*lyly oiled'
oiled'
What 's the r'2ht wa: to wash :o1r hands What 's the r'2ht wa: to wash :o1r hands
>et your hands ith clean running ater (arm >et your hands ith clean running ater (arm or cold) and apply soap'or cold) and apply soap'
8u* your hands together to ma,e lather and 8u* your hands together to ma,e lather and scru* them ell; *e sure scru* them ell; *e sure to scru* theto scru* the
*ac,s o
*ac,s of your f your hands *ethands *eteen youeen your fingers ar fingers and under nd under your nayour nails'ils'
&ontinue ru**ing your hands for at least 2H &ontinue ru**ing your hands for at least 2H seconds'seconds'
8inse your hands ell 8inse your hands ell under running ater'under running ater'
0ry your hands using a clean toel or 0ry your hands using a clean toel or air dry'air dry'
KEEP SANITATION +I#+ IN T+E "ABORATORY KEEP SANITATION +I#+ IN T+E "ABORATORY A Kee/'n2 Oneself Clean
A Kee/'n2 Oneself Clean )
) !lays ash !lays ash your hand your hand ith ith soap soap and and ater ater *efore *efore starting starting to to or, or, after after iping spilled foods or seeping up or
2' !lays ear fresh clean aprons and change or ash them henever they get dirty'
' Keep fingernails short and clean'
' =a,e it a ha*it to start the day ith *ath or shoer and change into fresh clothes everyday'
C' &om* or *rush your hair neatly in place'
D' 0o not ear /eelries spangled hairnet or ristatch in the la*oratory' ' >ear hairnet cap or hat hich covers the hair and prevents it from falling' B Kee/'n2 the ran2e clean
) >ait until the range is cool *efore starting to clean'
2' 8emove *urned food particles *y scraping ith the *lunt scraper' ' >ash range daily' 0o not allo grease to collect on range'
' 3oa, top grids in ater to hich a detergent has *een added'
C' 7se a stiff *ristle *rush or *lunt scraper to remove ca,e" on materials'
D' rates and *urners from gas range *y scouring in pot sin, ith an al,aline type of detergent'
' #or electric ranges remove grease films ith the use of al,aline detergent and arm ater' Be sure ater does not get into the electrical elements'
F' 8inse ith clean ater and dry ith dry cloth'
G' >ipe surface made of iron ith clothes treated ith coo,ing oil to prevent rusting'
C Kee/'n2 the refr'2erator clean
1'0efrost the refrigerator once a ee,' 8emove from the electrical connections and ta,e out all foods in the shelves'
2' Thro aay foods that are unusa*le' =ost leftover foods should *e used up ithin 2 days unless the food has *een .uic, froen'
' Thoroughly ash outside and inside alls and shelves ith detergent and arm ater solution'
1' >ash *ol and *eater after each use'
2' 0ry *eater and *ol ith clean cloth *efore storage'
' &lean *eater shaft and *ody ith arm ater' 0ry thoroughly and store' E Kee/'n2 the food clean
1' 0o not handle foods and ingredients hen hands are cut or infected' 2' 0o not or, around the products or ingredients hen sic,'
' Keep perisha*le foods and food supplies either cold or hot' ' 8efrigerate foods properly'
C' 0o not return materials that have dropped to the floor or hich touch dirty surface'
D' 0o not store food supplies and e.uipment under possi*le points of contamination'
' &hec, pans and ingredients for any foreign materials during processing' F' #resh food should alays *e ashed *efore use'
G' Keep all ingredients *in covered e+cept hen transfering the ingredients' 1H' Kep partially used *ags of ingrredients folded a*out'
11' Brush *ags and ipe off dust from cans *efore opening'
12' 0o not dump fresh vegeta*les on top of old ones' 7se ingredients in proper rotation'
1' Keep off all ingredient container off the floor covered and upside don' , Kee/'n2 the la3orator: clean
1' 0o not che eat smo,e or play inside the la*oratory' 2' 0o not com* hair or ma,e yourself up in the la*oratory' ' !lays return tools and implements to their proper places'
' Keep the ca*inet doors closed to prevent accidents and rodents from entering the ca*inet'
C' Keep on hand a regular sie note*oo, for notes and diagrams' D' Keep personal *elongings out of the or,ing area'
F' >ipe off immediate any spilled ater or oil on the floor it might cause an accident'
G' #loors should *e sept after each la*oratory session' 1H' Provide aste container in convenient place'
( ource: ,perience $aking5 %arino %.5&a/aro5 . pp.+*6++ )
WASTE &ANA#E&ENT
Waste 6ana2e6ent is the collection transport processing or disposal managing and monitoring of aste materials' The term usually relates to materials produced *y human activity and the process is generally underta,en to reduce their effect on health the environment or aesthetics' >aste management is a distinct practice from resource recovery hich focuses on delaying the rate of consumption of natural resources' The management of astes treats all materials as a single class hether solid li.uid gaseous or radioactive su*stances and tried to reduce the harmful environmental impacts of each through different method'
Proper aste management plays a very important role especially in the ,itchen here foods are *eing prepared and coo,ed'
WASTE &ANA#E&ENT PROCEDURES AND TEC+NI@UES
1' >aste avoidance is engaging in activity that prevents generation of aste' Waste se2re2at'on is the process of dividing gar*age and aste products in an effort to reduce reuse and recycle materials'
' 8e"use is the process of recovering materials intended for some purpose ithout changing their physical and chemical appearance'
' 8ecycling is the treatment of aste materials through a process of ma,ing them suita*le for *eneficial use and for other purposes'
C' &omposting is the controlled decomposition of organic matter *y microorganism mainly *acteria and fungi into a humus li,e product'
D' >aste disposal refers to the proper discharge of any solid aste'
Act'9't: ) Poster &
=a,e a poster of good la*oratory and food safety practices that you ill actually apply in the actual *a,ing activity' 6ou should put this poster in the la*oratory room or in your or, space so that you are alays reminded of these practices' 0o not simply copy the guidelines listed a*ove *ut choose the ones most relevant to your actual *a,ing la*oratory activity'
"ESSON
TYPES O, BAKED PRODUCTS
Learning Goals and Targets
At the end of th's lesson- the learner 's e./ected to(
1' %dentify the characteristics of pies and pastries .uic, *reads ca,es coo,ies and *reads'
2' 0ifferentiate the mi+ing methods for the different types of *a,ed products'
Know
There are five general types or categories of *a,ed products' These products are classified *ased on the ,ind of finished product the peculiar com*ination of ingredients and the mi+ing methods employed in producing the *a,ed goods'
1' Pies and pastries 2' Ruic, *reads ' &a,es
Pies are *a,ed goods that have a crust and filling' The term VpastryW comes from the ord VpasteW hich refers to a mi+ture of flour li.uid and high amount of fat than regular pie dough' The various ,inds of seet products made from these dough and paste are commonly referred to as pastries'
TYPES O, PIES
1' One cr1st /'e% is a type of pie that does not have a top crust' %t only has the *ottom crust that lines the pie plate and holds the filling ith a thin layer of dough' The *ottom crust is *a,ed first then the filling is added to the pie shell for final *a,ing' The pie can *e topped ith meringue hipped cream nuts and other toppings'
= Do13le cr1st /'e% is made of to crusts " the top and the *ottom crusts that seal around the fillings' %t ,eeps the /uice of the fruits inside the crust if you are preparing a fruit pie' %n sealing the edges of the crust you can use your finger or a for, in order to ma,e a decorative edge of your pie crust'
' T1rno9ers are individual pies formed *y folding the crust in half over a filling (Encyclopedia Britannica 2H1)' The open edges are pressed together to enclose the filling' Turnovers are usually small enough to *e held *y hand and may*e *a,ed or fried' #illings can *e seet or savory (e+ample meat fillings)',mpanada is an e+ample of turnover'
' P1ff /astr:" is a rolled dough formed from layers of fat in *eteen layers of dough' This produces very thin layers of dough hich puffs up hen the trapped air e+pands during *a,ing (isslen 2HH1)' %t can *e used as pie crust li,e the shell used for &hic,en a la King in some *a,eshops and restaurants' Because it has a rich flavor due to the amount of fat it contains it may made li,e a *iscuit and prepared ith or ithout filling' E+amples of these are the otap and the 7apoleones of Bacolod &ity
) ,la4: cr1st 0 made from flour *utter or shortening and ater' 3hortening is cut into the flour until the sie of peas so the flour is not completely *lended ith the fat' >hen the li.uid is added the flour a*sor*s it' >hen the dough is rolled out lumps of fat and moistened flour are flattened and *ecome fla,es of dough (isslen 2HH1)' #la,y dough is preferred for top crusts'
= &eal: cr1st 0 made from the same ingredients as fla,y crust *ut in this case the shortening is incorporated into the flour more thoroughly' The mi+ture should loo,
li,e cornmeal or it can even *ecome so *lended that it *ecomes paste"li,e' Less ater is needed *ecause the flour ont a*sor* as much ater' This crust is used for *ottom crust *ecause it is not prone to sogginess'
? O'l 3ased cr1st 0 instead of solid fat oil is used in the mi+ture' The resulting crust is less rich and more *land and fla,y'
Cr163 cr1st 0 ground crac,ers or *iscuits are used instead of flour' The crac,ers most commonly used is raham crac,ers and 5reo *iscuits' This type of crust is commonly used for no"*a,e pies li,e cheeseca,es and refrigerated desserts' The crum* crust can also *e *a,ed *efore filling to ma,e it firmer and less crum*ly'
P1ff /astr: or /h:llo do12h 0 puff pastry crust has high proportion of fat' %t is not very easy to do at home so commercially prepared and froen phyllo dough can *e *ought in specialty shops'
Pro/ert'es of a well%6ade /'e cr1st
) ! good pie crust must *e crisp or tender' =ealy crusts tend to *e more tender hile fla,y crust are more crisp'
2' $as a golden *ron color'
' The crust must *e fitted ith decorated edges in the pie pan'
' %t must *e retain its crispness and not *ecome soggy especially hen used ith /uicy fillings'
C' %t should not hard so it can *e cut easily'
&ILIN# &ET+ODS ,OR PREPARIN# CRUST Pastr: ðod 7Cr1st 1s'n2 sol'd fat8
1' =easure all the ingredients accurately' &om*ine all the dry ingredients together prefera*ly in a cold mi+ing *ol'
