What To Process, What To Reflect and Understand, and What To Transfer. Go
What To Process, What To Reflect and Understand, and What To Transfer. Go
What To Process, What To Reflect and Understand, and What To Transfer. Go
Now that the workforce is far behind in equating the number of available jobs,
the Department of Education is revitalizing its resources to lead the young minds and
to prepare them skillfully as future patty chef or the like, instead. It is in honing the
skills that learners can assure to have an edge of surviving the daily needs of oneself
and of others. It seeks to provide students with the knowledge, skills, and motivation
in the field of bread and pastry production.
So, explore and experience the K to 12 TLE modules and be a step closer to
a successful producer of quality bread and pastry.
***
K12 Learning Module in Basic Baking and Bakeshop Production
1
OBJECTIVES
***
2
LEARNING GOALS/ TARGETS
As you go through this module, you will be able to assess yourself with the
characteristics and competencies before getting into the world of baking industry.
You may now set your learning goals and targets so that you will be guided
accordingly as you go through this module.
MY GOALS ARE….
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
MY TARGETS ARE….
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
3
PRE- ASSESSMENT
Direction: Read each statement below. Encircle the letter of the correct answer.
1. Strong enough in dealing and solving the challenges you may undertake as you
go with running your business.
a. hard working b. committed c. risk taker d. honest
2. A baker must build a good reputation; possesses the courage to do the right thing.
a. risk taker b. reliable and has integrity c. patient d. committed
4. Know that in your business, personal needs, attachment to your friends, families
and relatives are set aside.
a. opportunity seeker b. hard working c. committed d. patient
5. Knows how to handle unusual events that may happen in the business which
include problems in managing the workers, problems on the delivery of goods and
services, and the problems on demand and production. You must be patient in
dealing with these uncertainties.
a. goal oriented b. hard working c. copes with uncertainty d. committed
6. Involves developing and using logical, step-by-step plans to reach the goals.
a. sets standards b. responsible c. hard working d. committed
9. You must be concerned to know how well you are doing and keep track of your
performance.
a. future oriented b. hard working c. open to feedback d. committed
4
11. It is an individual who differs in opinion and judgment.
a. goal oriented b. committed c. takes initiative d. persistence
13. Looking for income because you know that this will be your bread and butter not
only for you but also for your family.
a. profit oriented b. takes initiative c. risk taker d. opportunity seeker
14. An individual who would like to engage in any business must possess a strong
faith in his / her ability and capabilities in dealing with the different problems that she
might encounter in running a business.
a. persistence b. hardworking c. self confidence d. committed
15. Putting up your own business requires a lot patience integrity and dedication.
a. hard working b. committed c. risk taker d. persistence
21. A type of shortening made from the side part of the hog.
a. butter b. lard c. oil d. margarine
22. It is a soluble sweet crystalline organic compound that improves the taste of the
baked products?
a. salt b. sugar c. flour d. shortening
K12 Learning Module in Basic Baking and Bakeshop Production
5
23.It includes knife and chopping board used to cut glazed fruits, nuts, and other
baking ingredients.
a. spatula b. rubber scraper c. cutting tools d. grater
***
6
LESSON 1. HISTORY OF BAKING AND ITS BASIC INGREDIENTS
Know
HISTORY OF BAKING
Baking is a cooking method using dry heat (Merriam-Webster, 2013). This
method could be applied to cooking different kinds of food products, such as fruits or
meat dishes. In this module, baking refers to the process of cooking breads, cakes
and pastries.
There is no clear record of when bread making actually began but it existed in
the ancient times. The earliest Biblical record of bread making is during the time of
Abraham (Genesis 14:8) more than 2000 years ago. Years later, the first reference
to baking as a profession occurred during the time of Joseph, when the Egyptian
Pharaoh jailed and later on, hanged his chief baker for offending him (Genesis 40:1
NIV). The chief baker was apparently regarded as a high official position in the
household of the Pharaoh. The production of large quantity of breads is said to have
7
started in ancient Rome where pastry cooking was a recognized occupation
(Gisslen, 2001) and the pastry cooks can become members of a formal organization
of professional bakers called a pastillarium.
(Source: Wikipedia)
BAKING INGREDIENTS
Baked products are made from essentially the same ingredients – flour, fats,
sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these
ingredients and preparation methods produce the various general classifications of
baked products we see today.
8
1. Flour – is the primary ingredient of most baked products because it provides the
structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is
commonly used in baking comes from the wheat grain. There are various kinds of
flour that comes from wheat but these can be generally classified as ‘strong’ or
‘weak’ flour. This classification is based on the amount of protein present in the flour.
Flour is mostly starch but the protein content (7 to 14%) is important because it
determines the formation of gluten. Gluten determines the shape and texture of the
product. Strong flours come from hard wheat and have high protein content (whole
wheat and bread flours).These are best used for breads while weak flours from soft
wheat with lower protein content (all purpose flour and cake flour) are used in cakes,
quick breads, cookies and pies.
9
b. Bread Has more gluten strength This is the best Several months in
and protein content than all- choice for yeast a cool, dry cabinet
Flour purpose flour. Bread flour products like when stored in a
has 12 to 14% protein. pan de sal, pan/ sealed container
sliced bread, or if tightly
crusty breads wrapped, and up
and rolls, and to one year in the
buns. freezer.
e. Rice Rice flour is made from finely Can be used as Can be stored in a
milled rice. It can be made substitute for plastic container
Flour from either white or brown wheat flour but and must not be
rice. It has 6.5 to 7% protein the quality of the stored for a long
but it does not form gluten. product may period of time.
differ.
10
2. Liquids – Liquid ingredients are
important for hydrating protein, starch
and leavening agents. Liquids
contribute to the moistness and
texture of the products. Liquids also
help in leavening the product because
it turns to steam and expands during
baking.
a. Water
b. Milk and Fresh whole milk is the Contributes water, Fresh milk and
creams form of milk most fats, nutrients and opened cans of
commonly referred to in flavor. evaporated milk
recipes. Evaporated has to be kept
milk is milk with about refrigerated in an
60% of water removed. airtight container.
It can be diluted with Unopened evap
equal amount of water milk cans should
when used in baking. be stored in a
cool, dry place.
c. Juice Usually fresh fruit juices Adds flavor and Store in airtight
color. Best used in container in the
recipes with baking refrigerator.
soda as leavening.
11
Kinds of fat Characteristics Function and Use Proper Storage
a. Butter Made out of fatty milk Good source of flavor Butter must be
protein. It can be salted and melting quality kept well
or unsalted. so these are good for wrapped inside
pastries and cakes the refrigerator
because it melts
at room
temperature and
to maintain its
good quality.
f. Lard Comes from the side Are commonly used Keep in tightly
part of the hog. in making flaky crust closed container
for pies. in a cool, dry,
dark place.
12
4. Sugar - or sweeteners have differing degrees of
sweetness and come in various forms from powder to
crystals to syrups. They generally add sweetness and
flavor, create tenderness and fineness of texture (partly
by weakening the gluten structure), give color to the
crust, increase keeping quality (by retaining moisture),
act as creaming agent with fats, and provide food for
yeast (Gisslen, 2001).
Sugar ground to a
b. confectioner or Used in icings,
powdered fine powder mixed toppings, cream
sugar with a small amount fillings, dusting.
of starch, also called
icing sugar.
c. brown sugar the darker color has Used in place of
(raw brown, more impurities, it white sugar when
light brown, contains small its flavor and color
is desired. It also
medium brown) amount of glucose
contains a small
and fructose. amount of acid so it
Contains a little can be used with
amount of molasses baking soda to
and the natural fibers provide leavening.
of the sugar cane.
13
5. Leavening agents – are responsible for
the production and incorporation of gases
during the baking process. This is what
makes baked products rise. There are
different kinds of leavening agents. Yeast is
a biological leavening agent because it is a
microscopic plant that produces carbon
dioxide gas and alcohol in the process called
fermentation. The released gas during
fermentation produces the leavening action. Baking soda and baking powder are
chemical leavening agents. These produce gas from the chemical reactions that
occur when there is moisture and an acidic ingredient.
Kinds of
Proper
Leavening Characteristics Function and Use
Storage
Agents
14
then completes the reaction
with the addition of heat
during baking.
15
7. Salt and other flavorings – Salt enhances the
flavors and sweetness of other ingredients. Salt slows
down yeast fermentation and strengthens gluten
structure making it more stretchable (Lauterbach and
Albrecht, 1994). Other flavorings include vanilla, spices
(cinnamon, nutmeg, ginger, etc.) and flavor extracts
(banana essence, pandan flavoring, lemon extract).
Process
Direction: Categorize the following baking ingredients if they are liquid or solid.
Make two columns on your answer sheet and write on your first column the solid
ingredients and on the other side, your liquid ingredients.
16
Reflect and Understand
Activity. Collect and analyze
Direction: Collect at least two wrappers of baked products that you can buy in a
grocery store. Locate the list of ingredients in the wrapper or food label.
Write on the space below the ingredients listed in the food label in
consecutive order.
The ingredients listed in food labels (wrappers) are arranged from the greatest
to the least amount present in the product. Analyze the list of ingredients above.
Based on the list, baked products are largely composed of (list the top three
ingredients that are commonly found in the two lists).
1.
2.
3.
K12 Learning Module in Basic Baking and Bakeshop Production
17
Transfer
Direction: Suppose you want to make some cupcakes, what do you think are the
ingredients you will need to make the cupcakes? Make a list of
ingredients (in order from the biggest quantity to the least quantity) you
would need. Then write the use of the ingredient for the cupcake you will
bake.
MY CUPCAKE
1.
2.
3.
4.
5.
6.
7.
***
18
LESSON 2: BAKING PROCESS AND ITS BASIC PRINCIPLES
Know
Dough or batter is the mixture that is created when flour and other dry ingredients
are mixed with liquid ingredients for the purpose of baking. When this mixture is
thick and firm enough to be kneaded or rolled, it is called dough. Batters are
mixtures that are thin enough to be poured or dropped from a spoon.
Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking
powder (Gisslen, 2001). Gas (air) is incorporated into dough and batter during
mixing, and gas (steam) is formed during baking when water is vaporized into
steam. Carbon dioxide and air are already in the dough or batter during mixing.
They expand when heated and make the product rise. Yeast and baking powder
continue to form gases rapidly when first placed in the oven. Steam is formed
when the moisture in the dough is heated (Gisslen, 2001).
K12 Learning Module in Basic Baking and Bakeshop Production
19
3. Trapping of the gases in air cells.
As the gases are formed and expand, they are trapped in a stretchable network
formed by the proteins in the dough (Gisslen, 2001). These proteins are the
gluten and egg protein and without this network of protein structure, the gases
would escape making the product poorly leavened, heavy and hard.
4. Gelatinization of starches.
In this stage, the starches absorb moisture, expand and become firmer. This
process generally starts at about 60⁰C (140⁰F) (Gisslen, 2001).
5. Coagulation of proteins.
The gluten and egg proteins coagulate and solidify when they reach high
temperatures and this process begins at 74⁰C (165⁰F) (Gisslen, 2001).
This change happens throughout the baking process. Controlling the amount of
weight loss due to the evaporation of water may be crucial if a specific weight of
baked product is required (Gisslen, 2001), like in the case of Pinoy Pan de sal
which should not weigh less than 25 grams per piece (Aning, 2003).
7. Melting of fats.
When the fats or shortening melt, they release trapped gas. Different shortenings
melt at different temperatures (Gisslen, 2001).
Crust is formed as water evaporates from the surface and leaves it dry. Browning
occurs when sugars caramelize and starches and sugars undergo certain
changes caused by heat. This process also contributes to flavor. Milk, sugar, and
egg increase browning (Gisslen, 2001).
Staling
Baked goods lose its freshness over time resulting in stale products. Staling is the
process when changes in structure of the bread and loss of moisture cause the
texture and aroma to deteriorate (Gisslen, 2001). Stale baked goods have lost their
fresh-baked aroma and are firmer, drier, and more crumbly than fresh products.
20
Process
If the bread is still hot, allow it to cool first before proceeding to the next steps.
Choose the piece of bread or part of the bread that that is not deformed. Slice the
bread across to reveal a cross section of the bread. It is important that the bread
retains its shape and does not get flattened so use sharp bread knife making sure
that the bread has cooled before slicing, and slice gently.
Observe the cross section of the bread. This is the crumb structure – you can see the
formation of holes (cells) and the cell walls or grain.
Are there small or big holes? Are the holes spread across evenly or concentrated
in one area? _______________________________________________
Is the dough between the holes firm or too soft? Does it hold its shape or fall
apart easily? _______________________________________________
When it cools down, does it retain its softness or does it become hard? ______
TIP: Good quality yeast bread should have good volume (from leavening action). It
should have good structure and texture with evenly spaced cells surrounded by thin cell
walls that holds its shape and does not crumble on its own.
21
Reflect and Understand
1. Measure accurately.
The previous lesson showed that all the ingredients in baking has specific
functions or uses for the production of quality baked product. These ingredients
work together for the best results. These ingredients work perfectly together
when they are in correct proportion (amount of one ingredient in relation to
another). Exact quantity of ingredients is also necessary to bring about the
desired reactions and changes in the baking process. For example, Salt slows
down yeast fermentation (Lesson 1) and when the amount of salt is less than
what is required in the recipe, the dough would rise too quickly affecting the
shape and flavor of the bread (Lauterbach and Albrecht, 1994).
2. Use the exact ingredients as specified.
Aside from the proportion of ingredients, the kind of ingredient itself has specific
characteristics which work best with the other ingredients in the recipe. When an
ingredient in a recipe is changed, the resulting product may not be of the same
quality. For example, bread flour and all purpose flour have different
characteristics (see Lesson 1). When the all purpose flour in the recipe for muffin
is replaced with bread flour, the muffin would be as soft and light as expected.
3. Follow correct mixing methods and baking procedures.
There are appropriate mixing methods different types of bread products which will
be discussed in Lesson 6. When a different mixing method is used or when the
proper procedure for the method is not followed, poor quality product will be
obtained. Baking procedures are also specified in the recipe. The appropriate pan
for baking, the baking temperature and the time for baking must be correctly
followed. Varying the temperature would change the quality of the product.
22
Transfer
Activity. Setting a commitment
Direction The basic principles of baking are not suggestions only but a set of
rules that should always be followed. Write a statement showing
your commitment to a set of rules that you will follow in the
laboratory (actual preparation) part of the module.
Sample:
Signature
MY COMMITMENT
23
LESSON 3: BAKING TOOLS AND EQUIPMENT
Baking tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more
efficiently. There are many kinds of kitchen tools and equipment at home, in the
market and at the mall. Being fully equipped with the right tools in the kitchen are the
basic steps to successful cooking and baking, whether you are a seasoned chef or
just new in the kitchen. Thus, the culture of maintenance or what to do with each tool
and equipment after use must be learned. Using the appropriate tools and
equipment will result to the accuracy of the output or finished product. Each tool and
kitchen utensil plays an important role in the baking process.
a. Tube center pan – deeper than a round pan and it has a hollow
center which is removable. It is used to bake chiffon type cakes.
24
b. Muffin pan - has formed cups for baking muffins and cup
cakes.
d. Jelly roll pan – is a shallow rectangular pan used for baking rolls.
e. Bundt pan – is a round pan with scalloped sides used for baking
elegant and special cakes.
3. Cutting tools – include a knife and chopping board that are used
to cut glazed fruit, nuts, or other ingredients in baking.
25
4. Electric mixer – is used for beating, mixing and blending.
8. Measuring cups – they are used to measure dry and liquid ingredients. It consist
of two types namely:
10. Mixing bowl – comes in graduated sizes and has sloping sides;
used for mixing ingredients.
26
12. Paring knife – is used to pare or cut fruits and vegetables into
different sizes.
13. Pastry bag – a funnel shaped container for icing or whipped cream.
17. Pastry wheel – round blade knife used to cut dough when
making pastries.
27
20. Rubber scrapper – is used to remove bits of food on sides
of the bowl.
28
2. Cookie press – is used to mold and shape cookies.
OVENS
Ovens - are the workhorses of the bakeshop and are essential for producing the
bakery products. Ovens are enclosed spaces in which food is heated, usually by hot
air.
Several kinds of ovens are used in baking.
1. Deck Ovens - are so called because the items to be
baked either on sheet pans or in the case of some
bread freestanding are placed directly on the bottom,
or deck of oven. This is also called STACK OVEN
because several may be stacked on top of one
another. Breads are baked directly on the floor of the
oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
3. Mechanical oven - The food is in motion while it bakes in this type of oven. The
most common types are a revolving oven,
in which his mechanism is like that of a
Ferris wheel. The mechanical action
eliminates the problem of hot spots or
uneven baking because the mechanism
rotates throughout the oven. Because of its
size it is especially used in high volume operations. It can also be equipped with
steam ejector.
29
4. Convection oven - contains fans that circulate the air and distribute the heat
rapidly throughout
(Source: K12 LM TESDA)
Process
30
Reflect and Understand
Activity. Classification
Directions: Classify the baking tools and equipment into the following
categories. Classifying the tools will help you to gather and
organize the materials during the actual preparation.
31
Transfer
Directions: The class willl be divided into 5 groups. Each group will prepare a skit
demonstrating the proper use baking tools and equipments.
Scoring Guide
Description Score
32
and equipment.
LESSON 4. MENSURATION
Learning Task
At the end of the lesson the learner is expected to:
Know
Different people may use the identical recipe for any baked products but they
could turn out differently because of measuring and mixing techniques. The following
section presents some important measuring equivalents, tables and conversions
which are an essential part of baking in order to achieve the accuracy of measuring
the needed ingredients for each recipe.
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a
straight edge of a knife
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and
level off with a spatula. Do not pack or tap the sugar down.
Brown sugar. Pack into cup just enough to hold its shape when turned out off
cup. Level off with a spatula before emptying.
Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
K12 Learning Module in Basic Baking and Bakeshop Production
33
Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup on a flat, level surface. Hold
the cup firmly and pour the desired amount or liquid into the cup. Lean over
and view the liquid at eye level to make sure it is the proper amount.
Check and calibrate timers/thermometers, scales and other measuring devices
according to manufacturer’s manual before using.
Ingredients which measure by volume and by weight demand standardized
measuring tools and equipment.
Do not shake the dry measuring cup to level off dry ingredients.
It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat
does not come in pre-measured sticks, use a scale to weigh the needed amount.
Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl,
or piece of waxed paper on scale to hold ingredient to be measured.
When using balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights to the right-
hand side and adjust the beam on the bar so that the total is the weight needed.
Learn to match the size of pan to the size of the unit and to select the right
amount of heat for the cooking job to be done.
In microwave cooking, time schedules must be followed exactly because every
second is important. The microwaves shut off automatically when the door is
opened.
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you're most familiar with.
TERMS AND ABBREVIATIONS
Kitchen Term Abbreviation Kitchen Term Abbreviation
Table spoon Tbsp. or T medium med.
Grams g or gr. second sec.
Pounds lb minute min
Pint pt. hour or hours hr.
Teaspoon tsp. or t. square sq.
Cups c gallon gal.
Ounces oz. degrees Fahrenheit °F
Kilo/kilogram k of kg degrees Celsius °C
Quart qt. piece or pieces pc.
34
METRIC CUP AND SPOON SIZES*
Cup Metric
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
1 cup 250 ml
Spoon Metric
¼ teaspoon 1.25 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
2 teaspoons 10 ml
1 tablespoon (equal to 3 15 ml
teaspoons)
Metric Cup US
30 ml 1/8 cup 1 fl oz
60 ml ¼ cup 2 fl oz
80 ml 1/3 cup 2 ¾ fl oz
100 ml 3 ½ fl oz
125 ml ½ cup 4 fl oz
150 ml 5 fl oz
180 ml ¾ cup 6 fl oz
200 ml 7 fl oz
250 ml 1 cup 8 fl oz
310 ml 1 ¼ cups 10 ½ fl oz
375 ml 1 ½ cups 13 fl oz
430 ml 1 ¾ cups 15 fl oz
500 ml 2 cups 16 fl oz (1 pint)
625 ml 2 ½ cups 20 fl oz
750 ml 3 cups 24 fl oz
1L 4 cups 32 fl oz (1 quart)
1.25 L 5 cups 40 fl oz
1.5 L 6 cups 48 fl oz
2L 8 cups 64 fl oz
2.5 L 10 cups 80 fl oz
4L 16 cups 128 fl oz (1 gallon)
(Source: www.taste.com.au)
35
WEIGHT: Metric, pound and ounce conversion*
By weight, cup measurements are not the same for all ingredients. See the
table below for examples.
OVEN TEMPERATURES
36
220- 230 Moderately high
425- 450
CONVERSION TABLE
Process
Activity 1. Conversion
37
10) 5 kilos = ___________ pounds
Activity: INVESTIGATE
Direction: The cup and spoons we use at home are not standards measuring devices.
Let’s test how much these ordinary household wares actually contain compared to
standard measuring devises. Materials needed: -ordinary cup (one that you use in your
home.
-Weighing scale
Procedure:
1. Measure flour in the ordinary cup. Use proper procedure in measuring.
2. Transfer the flour you measured from the ordinary cup to the measuring cup.
Does your cup contain more or less than the measuring cup?
____________________
3. Weigh the flour that you measured in ordinary cup? How much does it weigh?
__________________
Is this more or less than the standard weight of 1
cup flour which is _____g?
38
Transfer
SCORING GUIDE
39
LESSON 5: OCCUPATIONAL HEALTH AND SAFETY
Know
40
3.Keep and maintain the cleanliness of the laboratory equipment.
4. Keep and maintain the cleanliness of the working area and the laboratory.
Good kitchen and laboratory practices start with you. Personal hygiene is
health practices and habits which enable one to stay physically healthy. This means
keeping oneself clean to avoid transfer of harmful bacteria especially in food
preparation.
Ways to achieve personal hygiene.
1. Regularly wash and cut your hair to keep a neat appearance. If you have facial
hair, you can save money by maintaining it yourself with a set of quality clippers.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.
3. Bathe every day before school, or every night before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people
can actually get away with wearing no deodorant, but most people, especially those
who have heavy duty jobs or work in warm climates, benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other parts of
your body and after your hands cover your mouth or nose when you cough or
41
sneeze. Be sure to clean under fingernails where dirt and bacteria tend to
accumulate.
6. Trim your nails; especially if you work in the food service .This will help keep your
hands much cleaner and prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on
your desk, put travel sizes of these items in your pocket. Sanitizer and tissues will
come in handy when you're ill and can also prevent the spread of germs resulting
from touching items such as money and computer keyboards.
8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel for
drying dishes and wiping countertops.
42
9. Avoid working with food when you have an open cut, sore, boil, or infected wound
in your hands. Pus and other liquids secreted by the wound contain millions of
harmful bacteria that can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable
gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the food .
12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are always
clean.
43
Proper Hand washing
Washing is the single most effective way to prevent the spread of infections.
"Germs" (a general term for microbes like viruses and bacteria) can be spread
casually by touching another person. You can also catch germs when you touch
contaminated objects or surfaces and then you touch your face (mouth, eyes, and
nose). "Good" hand washing techniques include using an adequate amount of soap,
rubbing the hands together to create friction, and rinsing under running water.
The following are different situations where people can pick up "germs".
Ensuring that employees wash their hands properly after using the washroom is very
important in reducing disease transmission of stomach "flu" and other
gastrointestinal infections. Using soap and lathering up is very important (rinsing
hands in water only is not as effective). Use comfortably warm, running water. Hands
should be washed for a minimum of 15 -20 seconds, longer if the hands are visibly
oiled.
backs of your hands, between your fingers, and under your nails.
hands for at least 20 seconds.
44
KEEP SANITATION HIGH IN THE LABORATORY
A. Keeping Oneself Clean
1. Always wash your hand with soap and water before starting to work, after
wiping spilled foods or sweeping up or after sneezing.
2. Always wear fresh, clean aprons and change or wash them whenever they
get dirty.
3. Keep fingernails short and clean.
4. Make it a habit to start the day with bath or shower and change into fresh
clothes everyday.
5. Comb or brush your hair neatly in place.
6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.
7. Wear hairnet, cap or hat which covers the hair and prevents it from falling.
B. Keeping the range clean
1. Wait until the range is cool before starting to clean.
2. Remove burned food particles by scraping with the blunt scraper.
3. Wash range daily. Do not allow grease to collect on range.
K12 Learning Module in Basic Baking and Bakeshop Production
45
4. Soak top grids in water to which a detergent has been added.
5. Use a stiff bristle brush or blunt scraper to remove cake- on materials.
6. Grates and burners from gas range by scouring in pot sink with an alkaline
type of detergent.
7. For electric ranges, remove grease films with the use of alkaline detergent
and warm water. Be sure water does not get into the electrical elements.
8. Rinse with clean water and dry with dry cloth.
9. Wipe surface made of iron with clothes treated with cooking oil to prevent
rusting.
C. Keeping the refrigerator clean
1.Defrost the refrigerator once a week. Remove from the electrical
connections and take out all foods in the shelves.
2. Throw away foods that are unusable. Most leftover foods should be used
up within 2 days unless the food has been quick frozen.
3. Thoroughly wash outside and inside walls and shelves with detergent and
warm water solution.
4. Rinse with clean water then wipe with a clean cloth to dry. Do not use
cleaning powders that will scratch the finish of the refrigerator. Neither should
ammonia and scouring pads be used.
D. Keeping the mixing machines clean
1. Wash bowl and beater after each use.
2. Dry beater and bowl with clean cloth before storage.
3. Clean beater shaft and body with warm water. Dry thoroughly and store.
E. Keeping the food clean
1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around the products or ingredients when sick.
3. Keep perishable foods and food supplies either cold or hot.
4. Refrigerate foods properly.
5. Do not return materials that have dropped to the floor or which touch dirty
surface.
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6. Do not store food supplies and equipment under possible points of
contamination.
7. Check pans and ingredients for any foreign materials during processing.
8. Fresh food should always be washed before use.
9. Keep all ingredients bin covered except when transfering the ingredients.
10. Kep partially used bags of ingrredients folded about.
11. Brush bags and wipe off dust from cans before opening.
12. Do not dump fresh vegetables on top of old ones. Use ingredients in
proper rotation.
13. Keep off all ingredient container off the floor, covered and upside down.
F. Keeping the laboratory clean
1. Do not chew, eat, smoke or play inside the laboratory.
2. Do not comb hair or make yourself up in the laboratory.
3. Always return tools and implements to their proper places.
4. Keep the cabinet doors closed to prevent accidents and rodents from
entering the cabinet.
5. Keep on hand a regular size notebook for notes and diagrams.
6. Keep personal belongings out of the working area.
7. Do not lean or sit on the equipments and work tables.
8. Wipe off immediate any spilled water or oil on the floor, it might cause an
accident.
9. Floors should be swept after each laboratory session.
10. Provide waste container in convenient place.
( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )
WASTE MANAGEMENT
47
human activity, and the process is generally undertaken to reduce their effect on
health, the environment or aesthetics. Waste management is a distinct practice from
resource recovery which focuses on delaying the rate of consumption of natural
resources. The management of wastes treats all materials as a single class, whether
solid, liquid, gaseous or radioactive substances, and tried to reduce the harmful
environmental impacts of each through different method.
Proper waste management plays a very important role especially in the kitchen
where foods are being prepared and cooked.
3. Re-use is the process of recovering materials intended for some purpose without
changing their physical and chemical appearance.
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4. Recycling is the treatment of waste materials through a process of making them
suitable for beneficial use and for other purposes.
Transfer
Activity 1. Poster M
Make a poster of good laboratory and food safety practices that you will actually
apply in the actual baking activity. You should put this poster in the laboratory room
or in your work space so that you are always reminded of these practices. Do not
simply copy the guidelines listed above but choose the ones most relevant to your
actual baking laboratory activity.
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LESSON 6. TYPES OF BAKED PRODUCTS
Know
There are five general types or categories of baked products. These products
are classified based on the kind of finished product, the peculiar combination of
ingredients and the mixing methods employed in producing the baked goods.
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Pies are baked goods that have a crust and filling. The term “pastry” comes
from the word “paste” which refers to a mixture of flour, liquid and high amount of fat
than regular pie dough. The various kinds of sweet products made from these dough
and paste are commonly referred to as pastries.
TYPES OF PIES
1. One crust pie- is a type of pie that does not have a top crust. It only has the
bottom crust that lines the pie plate and holds the filling with a thin layer of dough.
The bottom crust is baked first then the filling is added to the pie shell for final
baking. The pie can be topped with meringue, whipped cream, nuts and other
toppings.
2. Double crust pie- is made of two crusts - the top and the bottom crusts that seal
around the fillings. It keeps the juice of the fruits inside the crust if you are preparing
a fruit pie. In sealing the edges of the crust you can use your finger or a fork in order
to make a decorative edge of your pie crust.
3. Turnovers – are individual pies formed by folding the crust in half over a filling
(Encyclopedia Britannica, 2013). The open edges are pressed together to enclose
the filling. Turnovers are usually small enough to be held by hand and maybe baked
or fried. Fillings can be sweet or savory (example, meat fillings).Empanada is an
example of turnover.
4. Puff pastry- is a rolled dough formed from layers of fat in between layers of
dough. This produces very thin layers of dough which puffs up when the trapped air
expands during baking (Gisslen, 2001). It can be used as pie crust like the shell used
for Chicken a la King in some bakeshops and restaurants. Because it has a rich
flavor due to the amount of fat it contains it may made like a biscuit and prepared
with or without filling. Examples of these are the otap and the Napoleones of Bacolod
City,
1. Flaky crust – made from flour, butter or shortening, and water. Shortening is cut
into the flour until the size of peas so the flour is not completely blended with the
fat. When the liquid is added, the flour absorbs it. When the dough is rolled out,
lumps of fat and moistened flour are flattened and become flakes of dough
(Gisslen, 2001). Flaky dough is preferred for top crusts.
2. Mealy crust – made from the same ingredients as flaky crust but in this case, the
shortening is incorporated into the flour more thoroughly. The mixture should look
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like cornmeal or it can even become so blended that it becomes paste-like. Less
water is needed because the flour won’t absorb as much water. This crust is used for
bottom crust because it is not prone to sogginess.
3. Oil based crust – instead of solid fat, oil is used in the mixture. The resulting
crust is less rich and more bland and flaky.
4. Crumb crust – ground crackers or biscuits are used instead of flour. The
crackers most commonly used is Graham crackers and Oreo biscuits. This type
of crust is commonly used for no-bake pies like cheesecakes and refrigerated
desserts. The crumb crust can also be baked before filling to make it firmer and
less crumbly.
5. Puff pastry or phyllo dough – puff pastry crust has high proportion of fat. It is
not very easy to do at home so commercially prepared and frozen phyllo dough
can be bought in specialty shops.
1. A good pie crust must be crisp or tender. Mealy crusts tend to be more tender
while flaky crust are more crisp.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retain its crispness and not become soggy especially when used with
juicy fillings.
1. Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl.
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2. Cut in the shortening into the mixture of flour and salt using two knives or
pastry blender until small lumps the size of peas or cornmeal are formed.
3. Measure and sprinkle ice cold water gradually over the mixture of flour and
shortening. Shape your pastry dough into balls using your hand but avoid over
handling the dough that may cause tough dough.
4. Set the dough aside for 30 minutes to one hour preferably in the refrigerator.
This step is called resting the dough. This lets the flour become hydrated by
giving the flour time to absorb the liquid. If the dough is too cold and firm to be
rolled after resting in the refrigerator, allow it to come up to room temperature
before rolling.
5. Sprinkle flour on your working board and roll the pastry dough using your
rolling pin starting from the center forming a round shape one inch larger from
the size of your pie pan.
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5. Unfold the pastry dough gently over the rolling pin and unroll over the cold pie
plate. To avoid soggy bottom crust, you can apply or brush an egg wash over
the crust.
6. While preparing the filling you can put your crust in the refrigerator for 10-15
minutes. Shape the edges of the single crust before putting it inside the refrigerator.
7. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust.
Avoid stretching your dough. This might tear your bottom crust and may cause the
filling to spill out of the crust and stick to the pie pan.
8. For a double crust pie, multiply the measurements of the ingredients into 2 and
follow the steps from 1-4.
9. Divide the dough into 2, and roll the second part over the bottom crust with fillings
and cut it half inch bigger than the pie plate.
10. Fold and seal the edges using your finger or your fork to create attractive edge.
11. You can make a slit or make holes with design on the top crust to allow the
steam to escape. Bake your double pie crust as instructed by the recipe.
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Oil Method (Crust using oil)
1. Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl.
2. Combine the oil and water in a container. Oil will not completely combine with
water so just stir the mixture so that the oil is broken into smaller parts. Pour
this gradually over the flour mixture blending the liquid mixture into the flour
using a fork or by hand until small lumps the size of peas are formed.
QUICK BREADS
Quick breads are breads that are quick to make. They are easy to make
because it uses chemical leavening agents that require no fermentation. Thus, once
it is mixed, it can be baked in the oven immediately (Wheat Foods Council). Quick
breads are also known as sweetened loaves because it usually contains more sugar,
fats and eggs than yeast breads but less than in cakes. In a broad sense quick
breads include all types of baked products that are leavened by baking powder or
baking soda, however, for this module; quick breads will be limited to biscuits,
muffins and sweetened loaves - such as banana bread.
Dough mixtures for quick breads are of two types: soft dough or batters.
There are three mixing methods for making quick breads: the biscuit, the muffin and
the creaming methods.
Biscuit Method
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This method is used for biscuits, scones and similar products. It sometimes called
the pastry method because it is similar to the procedure in making crust.
3. Cut in the shortening by hand or pastry blender. Combine until the mixture
resembles a coarse cornmeal.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are
combined and soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and knead lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The dough
should be soft and slightly elastic, but not sticky. Over kneading toughens the
biscuits.
1. Good volume.
3. A sheeted crumb of fine grain and even color with no yellowish spots of poorly
blended baking powder.
Muffin Method
This is used for muffins, pancakes, waffles and many loaf-type quick breads. It is fast
and easy and over mixing must be avoided. Muffin batter should be mixed only until
the dry ingredients are just moistened. Do not worry if there are a few lumps in the
batter; a smooth batter is not the goal.
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2. Combine all liquid ingredients, including melted fat or oil. Liquid fat is used in
this mixing method.
3. Add the liquids to the dry ingredients and mix just until all the flour is
moistened. The batter will look lumpy. Be careful not to over mix.
4. Pour the batter into the pan and bake immediately. The dry and liquid
mixtures may be prepared in advance, but once the mixtures are combined,
the batter should be baked without delay, or loss of volume may result.
Creaming Method
Cake mixing method is applied to muffins and loaf breads. This method is more
time-consuming than the muffin method but produces fine-textured goods. It is useful
for quick breads with higher fat and sugar content.
1. Sift together the flour and baking powder and other dry flavoring ingredients.
Set this aside.
2. Combine the solid fat and the sugar and mix or blend thoroughly until the
mixture becomes light and creamy. If butter or bar margarine is being used,
soften it first before blending in the sugar.
3. Add the eggs one at a time. Cream well after each addition before adding
more eggs.
5. Sift the flour and baking powder. Add and mix just until smooth.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
CAKES
Cakes are very similar to sweetened loaves in and breads but it is the richest
and sweetest type of baked product. Cakes have high fat and sugar content and the
challenge for the baker is to have a structure that supports these ingredients while
keeping it as light and delicate as possible (Gisslen, 2001). Producing cakes require
well-balanced recipes and precision in measuring and mixing. Electric beater is a
useful tool in beating or whipping the egg mixture. There are numerous cake recipes
K12 Learning Module in Basic Baking and Bakeshop Production
57
but these can be grouped into four types of cakes according to the mixing method
employed in making them – shortened cakes, sponge cakes, angel food cakes
and chiffon cakes.
Creaming Method
This method is also called conventional method because it is the standard method
for making butter cakes or shortened cakes. These cakes are called shortened
cakes because of the high solid fat content of the cake. This method is very similar to
the creaming method in making quick breads except for the addition of dry and liquid
ingredients to the batter mixture.
2. Sift the dry ingredients – flour, baking powder - together into a bowl. Set
aside.
3. Place the butter or shortening in another mixing bowl. Beat slowly using a
manual or electric beater until the butter is smooth and creamy.
4. Add the sugar and cream the mixture at moderate speed until the mixture is
light and fluffy. Some bakers prefer to add the salt and flavorings with the
sugar to ensure uniform distribution. If melted chocolate is used, it is added
during creaming.
5. Add the eggs one at a time. After each addition, beat until the eggs are
absorbed before adding more. The mixture should be light and fluffy after the
eggs are beaten in.
7. Add the sifted dry ingredients (including the spices if they were not added in
step 4) alternately with the liquids. This is done as follows:
a. Add one fourth (1/4) of the dry ingredients. Mix just until blended in.
b. Add one-third (1/3) of the liquid. Mix just until blended in.
c. Repeat until all ingredients are used. Scrape down the sides of the
bowl occasionally for even mixing.
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Sponge Method
This is the first of the three methods used in cakes that contain little or no shortening.
Leavening takes place due to the air trapped in the beaten eggs.
2. Combine the eggs and sugar preferably on a warm bowl and beat the eggs at
high speed until very light and thick. This may take 10 to 15 minutes.
This step is very important. One of the most frequent causes of failure in the
sponge method is not whipping the eggs and sugar enough. The foam must
be very thick. When the beater is lifted from the bowl, the foam falls slowly
from it and makes a ribbon that slowly sinks into the batter in the bowl.
3. Fold in the sifted flour, being careful not to deflate the foam. If dry ingredients
are used, such as cornstarch or baking powder, they are first sifted with the
flour.
5. Immediately pan and bake the batter. Delays will cause loss of volume.
Angel food cakes are based on egg-white foams and contain no fat.
2. Sift the flour with half of the sugar. This step helps the flour mix more evenly
with the foam.
3. Beat the egg whites, until they form soft peaks. Salt and cream of tartar are
added before the beginning of the beating process.
4. Gradually beat in the sugar that was not mixed with the flour. Continue to beat
until the egg whites form soft, glossy peaks. Do not overbeat.
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5. Fold in the flour-sugar mixture just until it is thoroughly absorbed but no
longer.
Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but in
chiffon cakes, a batter containing flour, egg yolks vegetable oil, and water is
folded into the whites. Egg whites for chiffon cakes should be whipped until they
are a little firmer than those for angel food cakes, but do not over whip them until
they are dry. Chiffon cakes contain baking powder, so they do not depend on the
egg foam for all their leavening.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing at medium speed, gradually add the oil, then the egg yolks, water, and
liquid flavorings, all in a slow, steady stream. While adding the liquids, top the
machine several times and scrape down the bowl and the beater. Mix until
smooth, but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar, and
sugar in a stream and whip to firm, moist peaks.
6. Immediately put the batter in ungreased center-tube pans (like angel food
cakes) or in layer pans that have the bottoms greased and dusted, but not the
sides (like sponge layers).
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
COOKIES
“Cookie” means “small cake” or a small, flat baked product. In some countries, they
call this product biscuits instead of cookies. In the Philippines, we use both cookies
and biscuits to refer to cookie products. There are many kinds of cookies based on
the how it is shaped.
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1. Pressed cookies – made from soft dough. The dough must be soft enough to be
forced through a pastry bag of cookie press but stiff enough to hold its shape.
Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft dough that is dropped to the
baking sheet with a spoon or scoop. The dough may be of the same consistency
as for pressed cookies but dropping the cookie is preferred when the dough
contains pieces of fruits, nuts or chocolate or when you want the cookies to have
a rough, homemade look. Chocolate chip cookies, oatmeal cookies are usually
made this way.
3. Rolled cookies – cookies that are rolled and cut from stiff dough. This method
produces cookies which can have a variety of shapes either hand cut or using a
cookie cutter. Christmas cookies with different shapes and designs are examples
of rolled cookies.
4. Molded cookies – the cookie dough is first divided into equal portions then each
piece is molded into the desired shape by flattening the pieces out with a weight
in which the design is embossed or carved out like a stamp. Some butter cookies
or locally made cassava cookies are molded cookies.
6. Sheet cookies – commonly called bar cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
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Creaming Method
2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients
by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in order to
incorporate more air for leavening. For denser cookies, blend to a smooth
paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low speed.
4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or
gluten will develop.
Sponge Method
The method is similar to the egg-foam methods for cakes. The procedure varies
considerably, depending on the ingredients.
2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage:
soft peak for whites, thick and light for whole eggs or yolks.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
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YEAST BREADS
Bread is baked dough made of flour and water and leavened by yeast. Other kinds of
bread are produced with the addition of other ingredients like sugar, shortening,
eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case
of Spanish bread, pan de coco or asado bread.
1. Lean dough – one that has low fat and sugar content. Examples of this are hard-
crusted breads and rolls like French bread, baguettes and pizza dough. Other
white and whole wheat breads and rolls such as pan de sal and buns have a
higher fat and sugar content that the hard crusted breads. They may also have
eggs and milk so they are slightly richer and generally have softer crusts. Locally,
lean dough is used for breads that we put spreads or filling (palaman) on.
2. Rich dough – dough that has higher proportion of fat, sugar, and sometimes
eggs. There are many kinds of sweet breads and rolls available in local bakeries.
Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and
many others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can be eaten without
added spreads or filling (palaman).
There are eight steps to bread making. These steps are generally applied to all yeast
products, with variations depending on the particular product.
1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing
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MIXING METHODS
Mixing methods in yeast bread making is done to combine all ingredients into
uniform, smooth dough; to distribute the yeast evenly throughout the dough and to
develop gluten.
It consists of only one step of combining all ingredients in the bowl and mixing.
Sponge Method
Dough preparation occurs in two stages. The procedure gives the yeast action a
head start.
1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix
to a uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which develops the dough
by distributing the yeast well into the dough.
KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards you
and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter turn.
Kneading is stopped when blisters appear on the dough when folded. This takes
about 10 minutes of kneading by hand.
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Under kneading results in a heavy loaf with small volume compact cells and
irregular crumb with uneven breaks along the side of the loaf. Over kneading
produces bread with thick cell walls and small volume and dry crumb (Claudio,
1977).
FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough to
produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse.
This is called“young” dough. “Old” dough is over fermented and produces bread with
small volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press the
dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.
PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen.
Punching also helps ‘to develop the elasticity of the gluten and uniform fermentation.
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and rise again. The temperature for
proofing is slightly higher that the temperature for fermentation.
BAKING
Bake the bread in a pre heated oven. For the first few minutes of baking “oven
spring” occurs. This is the rapid rising of the bread due to the production and
expansion of gases
Allow the breads to cool completely before wrapping, use a wax paper or aluminum
foil and keep it at room temperature.
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CHARACTERISTICS OF WELL-MADE YEAST BREAD
2. The crumb structure show fine grain, thin cell walls and uniform texture
***
Process
Direction: List down at least 5 varieties of different baked products that you can buy
in bakeshops based on the categories listed in each box.
66
Reflect and Understand
Classification /general
types of baked Characteristics
products
1.
2.
3.
4.
5.
Transfer
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2. 2.
3.
Quick breads 1. 1.
2. 2.
3. 3.
Cakes 1. 1.
2. 2.
3. 3.
Cookies 1. 1.
2. 2.
3. 3.
4.
5.
6.
Yeast breads 1. 1.
2. 2.
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3. Evaluate sensory characteristics of finished products.
4. Analyze characteristics of finished products based on the functions of ingredients.
5. Perform laboratory activities following good kitchen/laboratory and food safety
practices.
6. Recognize the value of applying basic principles of baking.
7. Demonstrate retail and selling skills by selling finished product.
Know
Before the actual preparation and baking, it is important to know the general
procedure for bakeshop production.
MISE-EN-PLACE
Studying the recipe carefully and be sure you have the recipe during the
laboratory work. Take note of the ingredients, the quantities and the
procedure. Make a mental walk through of the procedure, that is, picture
yourself doing the procedure step by step. This allows you to move fast and
make fewer mistakes during the actual baking.
Prepare the ingredients. Make sure you have all the ingredients specified in
the recipe.
Gather all the tools and equipment you will need. Clean these materials and
make sure they are of good condition and ready to use.
Organize your workspace. Put the ingredients, tools and materials you will
need in your workspace to ensure flow of work. Remember that during the
actual mixing procedures, once you begin you must continue through the
69
whole procedure until the end. You cannot stop in the middle just because
you don’t have the ingredients or the proper tools ready.
Good kitchen and laboratory practices have to be followed but one very
simple rule to remember is to “clean as you go”. Have a plan for keeping your
workspace clean. Clean up as
BAKING
The oven is preheated before food is put in the oven for baking. This is done
to ensure that the oven has reached the specified temperature when the food is put
in it. Time indicated for baking in the recipe is a guide but actual baking time often
varies so it is advisable to check the food if it is cooked. When the food starts to get
fully baked, it often gives off a pleasing aroma. When you begin to smell this, wait a
few minutes and check if it is done baking. To check, insert a toothpick or a piece of
thin barbecue stick in the center of the product, if it comes out clean and dry, then
the baked product is fully done.
Now you are ready for the actual preparation and baking.
Result Causes
4. Soggy bottom crust 4. Too much filling, over mixing, uneven heat of
the oven.
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water, low oven temperature.
6. Thin, brittle, and easily 6.pastry dough is rolled too thin, too much fat
burn crust
7. Pie shrinks in pastry pan 7. improper measurements of the ingredients.
Ingredients:
1 teaspoon salt
Procedure:
1.1 Combine flour and salt then mix using a wire whisk.
1.2 Cut in butter and shortening then mix using a pastry blender.
1.3 Gradually sprinkle cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two
equal parts.
1.5 In a flat surface roll out each of the dough and using a rolling pin until wide
enough to fit an eight or nine inch pie pan. Note: Sprinkle flour over the flat surface to
prevent the dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the pie pan for the bottom crust.
71
1.7 Set the second flattened dough aside. This will be needed after arranging the
filling in the pie pan.
5. Put the second crust on top of the filling and flute the edges to the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents
that will prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time
may vary; make sure to check the color of the crust to determine if baking is
complete.
EMPANADITAS
Ingredients:
Filling:
½ can condensed milk
2 pcs. of eggs
1 bar of butter
½ tsp.vanilla
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Procedure:
2. Cook in a sauce pan over low heat or use a double broiler stirring it
continuously to avoid sticking from the sauce pan.
3. Add vanilla, butter, and nuts and mix it well. Then set it aside.
Crust:
Ingredients:
Melted butter
Procedure:
BOAT TARTS
Tarts Crust
Ingredients:
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3 cups all- purpose flour
1 cup margarine
1 tsp. vanilla
Procedure:
QUICK BREADS
APPLE MUFFINS
Ingredients:
1 pc. egg
¼ cup milk
2 cups flour
1 tsp. salt
½ tsp. vanilla
Procedure:
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1. Pre heat the oven at 400⁰F.
2. Beat egg in a bowl and add milk, oil and apple.
3. Add dry ingredients and mix lightly.
4. Pour into muffin cups about ½ to 2/3 full.
5. Bake for 20 minutes.
CINNAMON MUFFINS
Ingredients:
1 ½ cups flour
¼ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ cup oil
½ cup milk
Procedure
BANANA CAKE
Ingredients
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2/3 cup shortening
1 2/3 cup sugar
2 pieces eggs
2½ cup all purpose flour
1¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1¼ cup fully ripe bananas, mashed
2/3 cup milk
2/3 cup chopped nuts
Procedure
***
CAKES
BUTTER SPONGE CAKE
Ingredients
½ teaspoon vanilla
½ cup milk
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6 pieces egg yolks
1 cup sugar
Procedure:
COCOA DROPS
Ingredients
1 ¼ teaspoon vanilla
½ teaspoon salt
Procedure
1. Sift the flour, salt, baking powder and cocoa powder together.
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COOKIES
OATMEAL COOKIES
Ingredients Procedure
YEAST BREADS
Ingredients
½ cup water
1 teaspoon salt
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¼ cup shortening or cooking oil
3 to 4 cups flour
2 pieces egg
Procedure
***
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Process
Direction: In order to help you perform the activity efficiently and to ensure that
nothing is forgotten and everything will go smoothly, accomplish the baking activity
plan below.
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Reflect and Understand
Activity 2. Checking your list!
Direction: During and after each actual baking performance, accomplish this
checklist. This checklist allows you to reflect on how well you have followed the
guidelines given in the previous lessons. This checklist could also be used to
analyze the outcome of your sensory evaluation of the finished product. These
procedures and guidelines may contribute to the causes of success or failure of your
finished product.
MISE-EN-PLACE
CLAYGO
MENSURATION –
measuring accurately
-using appropriate
measuring tools
-performing correct
measuring procedures
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-cleaned and stored the
tools after using
FOLLOWED GOOD
KITCHEN/LABORATORY
PRACTICES
FOLLOWED FOOD
SAFETY AND SANITATION
PRACTICES
FOLLOWED PROPER
MIXING AND BAKING
PROCEDURES
-preheated oven
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Transfer
SENSORY EVALUATION OF BAKED PRODUCTS
In doing the sensory evaluation of the products, write the closest description
you can use. The real test of your success as a baker is the finished product. The
product should be evaluated on key characteristics. The critical characteristics of
baked products are:
Appearance – descriptions of the external part of the product like the height of the
baked good, the crust.
Flavor – flavor is a composite of taste, odor and touch (mouthfeel).
Taste – descriptions for sweetness, sourness, saltiness, bitterness, or
combination (bitter-sweet)
Odor – descriptions for food odors like burnt, smoky, moldy, musty, yeasty,
rancid, sour, lemony etc.
Touch, mouthful –descriptions for mouthful: greasiness, metallic, astringent, sharp,
spicy etc.
Texture – descriptions for the crumb structure (the internal part of the baked
product): crumbly, gritty, tender, short, soft, firm, elastic, mealy, chewy,
gummy, hard, brittle, tough, pasty, sticky, coarse, dry, moist, oily etc.
TEXTURE
TASTE
ODOR
MOUTHFEEL
OVERALL REMARKS: Write what you think are the possible causes of the quality of
your product.
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LESSON 8. OPPORTUNITIES IN HOME BAKING
Know
HOME BAKING
Do you think you can apply what you have learned in baking in your own
homes? Do you bake at home? What other skills have you learned in baking that you
can also apply to other home activities?
There are also substitutes for the conventional gas or electric ovens. Portable
ovens (also called camp ovens) that are placed on top of a regular stove are
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available at a relatively inexpensive price. These are commonly used by small scale
pizza stalls. It uses the same principle as a gas stove but it is limited in size. Another
alternative to the conventional oven is the Dutch oven. The Dutch oven is a cast-iron
casserole cooking pot. Locally, the kaldero (rice pot) and kawali (frying pan/wok) are
cast-iron materials that can function like the Dutch oven. With a tight lid and good
thickness, it can be used for baking.
Process
Activity 1: INTERVIEW
Directions: Interview at least three students (from other sections and year levels
and not your own classmates) about their experiences of baking at home.
Questions:
1. Do you or your family does home baking? (Note: if they immediately say no,
probe further. Ask if they prepare pancakes, empanadas, doughnuts or other
bread-like product at home.)
2. What products do you or your family make?
3. Which among the products that you make at home do you like?
4. What do you like about them?
5. Do you participate in preparing these products?
6. What are your positive experiences in home baking?
7. What do you think are the benefits of home baking?
Question 1 –
baking at home
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Question 2 –
products made
Question 3 - like or
don’t like
Question 4 – what
is liked
Question 5 –
participate in home
baking or not
Question 6 –
positive
experiences in
home baking
Question 7 –
benefits of home
baking
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Reflect and Understand
Reflection Questions
Do students from the same school have the same experiences in home baking?
Cam we make a general statement about the benefits of home baking among
families of students in your school?
Activity 2
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BENEFITS OF HOME BAKING
Home baking has a number of benefits for the individual and the family. It can
contribute to the wellbeing of the family in the following ways.
There is nothing like the taste and aroma of freshly baked breads. The aroma
of freshly baked bread is associated with warm, homey feelings. A lot of
breads are also best eaten hot off the oven while they’re still warm and soft.
When you make your own product, you have control over the recipe and the
ingredients. You can choose to make cakes with less sugar or use whole
wheat flour which contains more nutrients that white flour.
Baking can become a family activity where even small children can do easy
tasks like shaping cookies of pouring batters into muffin pans. Children also
love to lick leftover batter after panning although care must be ensured to
prevent salmonella poisoning due to uncooked eggs in the batter.
Practice makes perfect; the more baking you do at home, the more skillful you
can become.
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Transfer
Activity 3. Challenge
Direction: Practice applying baking skills at home. This week and next week,
prepare a baked product at home. Choose any type of baked product – pie, quick
bread, muffin, cookie, yeast bread. You can use any recipe. You may search
cookbooks, the internet or ask your teacher for a recipe you can use at home. Write
about your baking experience below.
MY BAKING ADVENTURE
Product: __________________________________
Date: ____________________________________
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LESSON 9: CAREER OPPORTUNITIES AND FURTHER EDUCATION
Know
JOB OPPORTUNITIES IN THE BAKING INDUSTRY
There are many job positions related to a baking career – such as baking
assistants, pastry cook, executive pastry chef, cake decorator, wholesale baker,
baking production supervisor and many others.
Pastry chef – specializes in making pastries, cakes and desserts. They may also
be adept at assembling and decorating pastry products being very skillful in using
fillings, icings, sugars and chocolate.
Bread baker – makes various kinds of breads. Making various kinds of bread
whether by hand or with the use of machinery requires specific skill and an
experienced baker is often in demand.
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Product development researcher – professional research is needed to develop
new products for industrial production.
Production supervisor – oversees the production line making sure the products
meet quality standards and works with engineers to ensure equipment needs are
met.
Baking is both an art and a science. As you may have already recognized
from the beginning of this module, baking requires knowledge of chemistry and
physics to fully understand gluten development and the interactions of ingredients.
Product development researchers may require higher degree in Food Science or
Food Technology.
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Reflect and Understand
Questions:
3. What are the important knowledge, skills and attitudes (work ethics)
necessary to become a successful baker?
4. From the characteristic mentioned in Q3, which of these do you think you
already have and which do you think you want to further develop?
5. Can you see yourself becoming a professional baker? Why? Why not?
***
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GLOSSARY
Airborne - carried by air and especially to those associated with the carrying of
disease
Breads- a staple food made from flour, shortening, liquid ingredients and other dry
ingredients form in a dough, kneaded and shaped into different forms and flavors.
Caramelize – to melt sugar with or without water until it becomes golden brown in
color and develops a characteristics flavor.
Cream – to mix fat and sugar until it become smooth at the same time incorporating
air into the mixture.
Cream Filling - a combination of beaten egg yolk blended with a hot mixture and
cooked at correct time and temperature.
Cut in – to distribute fat in flour particles until pea-sized crumbs are obtained. They
may be done using a pastry blender, the tines of a fork or 2 knives.
Egg wash – a combination of 1 egg yolk and 2 tablespoons milk use for brushing
pastry and bread dough to have a shiny, golden baked surface.
Frothy- when bubble starts to appear during the process of beating the egg whites.
Glaze – a glossy coating.
Let rise – to allow the yeast dough to ferment and double its volume.
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Meringue- toppings used for pastries and pies made up of egg whites and sugar.
Pastry - these are baked products that serves as dessert which is made out of flour
sugar, shortening and water.
Pies - are made of pastry dough lined in pie pan, filled with different fillings and can
be prepared with or without toppings.
Pre- heat – to light the oven about 10 mins. In advance to allow the oven
temperature to reach a desire degree of heat before the cake is baked.
Prick – to bore a hole in a cake to test if it is ready done. It can also mean to makes
holes on an unbaked pastry using a fork to prevent ballooning.
Punch down – to deflate risen dough using the fist to break down large air spaces.
Shortening - fat that came from and animal or vegetable fat which can be in a form
of solid or liquid fat.
Tarts - are smaller than the single pie crust and it is served for an individual only.
them against hazards in the work environment including but not limited to safety
Thread – like – stage where sugar syrup when dropped from a spoon spins a
thread.
Turnovers - a type of pastry for individual serving, the filling is placed on half of the
dough and folds another half of the dough and seal.
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REFERENCES
Cruz, Duran et.al.1998. Home Economics IV. Manila. Adriana Publishing Co. Inc.
Diaz Eden, Soriano, Nora.1995. Home Technology III.Phoenix Publishing House Inc.
Claudio, Virginia S. et al.1982. Basic Nutrition for Filipinos. Manila. Merriam School
and Office Supplies Corp.,
De Guzman, Matilde P. et al.1989. Basic Foods for Filipinos. Manila. Merriam School
and Webster Inc.
Gisslen, Wayne.2001. Professional baking. New York: John Wiley & Sons.
Gisslen, Wayne.1995. Professional cooking. New York: John Wiley & Sons.
Lallemand. “Pie Crust Production.” Lallemand Baking Update. Vol 2. No.3. 1996.
Mavantas, Victoria T.2002 Food Management and Service II., Quezon City. Phoenix
Publishing House Inc.,
Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995
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Wheat Foods Council. Grains of Truth about Quick Breads. Retrieved from
http://www.ndwheat.com/uploads%5Cresources%5C419%5Cquickbreads.pdf
on January 21, 2013.
Aning J. “Government, Bakers Launch Pinoy ‘Pan de sal’ project”. Philippine Daily
Inquirer, June 16, 2003. p.1,20.
Best Recipes for the Home, Philippine Publishing House, Manila, 1970
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K12 Learning Module in Basic Baking and Bakeshop Production
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