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BPP-q1-mod1 - Prepare and Produce Bakery Products - v3 PDF
BPP-q1-mod1 - Prepare and Produce Bakery Products - v3 PDF
Undersecretary:
Assessment …………………………………………………
Key to Answers …………………………………………………
What I Have Learned ………………………………………………...
References …………………………………………………
Introduction
In this module you will learn on how to select, measure, weigh and mix the
right ingredients before baking. But before we proceed, let’s also learn the right tools
and equipment needed in baking.
Overview
This provides varied and relevant activities and opportunities to determine the
understanding of the concept to demonstrate core competencies as prescribed in the
curriculum guide of DepEd in Bread and Pastry.
This focus in different activities that will assess your level in terms in skills and
knowledge necessary to get a certificate of competencies for Bread and Pastry.
Successful completion of this course ensure that you have acquired the essential
skills to be on our way to become a certified in bread and pastry.
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WHAT DO YOU NEED TO KNOW?
Lesson Information
Baking Equipment:
1. Mixers
Mixers are one of the essential tools in baking. Although a small quantity of dough
can be mixed by hand, electric mixers are required in large scale baking such as
those in commercial bakery.
• Electric hand mixer
This type of mixer is one of the most common
equipment used in baking as shown in
Figure 1 below.
2
It is important to make sure that you are using the right attachment in your
mixer to produce good quality product.
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3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for
producing breads, cakes, pasties, cookies and other baked products. Ovens are
enclosed spaces in which food is heated, usually by hot air (except in the case of
microwave ovens, which are not especially useful in the bakeshop.)
Rack Oven - A rack oven is a large oven into which entire racks
full of sheet pans can be wheeled for baking. Normal baker’s
racks hold 8 to 24 full-size sheet pans, but racks made
specifically to go into rack ovens usually hold 15 to 20 pans. Rack
ovens hold 1 to 4 of these racks at once. The ovens are also
equipped with steam injectors.
HAND TOOLS
Hand tools is a broad one, encompassing large and small items, some more familiar
than others. Those described here are considered indispensable to a bakeshop or
Commercial baking establishment.
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PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For
example, saucepans are used to boil syrups and to cook creams and fillings. Pans
and molds are essential for the bakery product.
Sauce pan - a deep cooking pan, typically round, made of metal, and with one long
handle and a lid.
Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for
delicate tasks like making hollandaise sauce, melting chocolate, pasteurizing egg
white for buttercream icing or preparing custards such as crème anglicize.
Brioche mold -A flared pan with fluted sides for making brioche.
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Cake pans. Most cake pans are round, but other shapes, such as hearts, are
available for specialty cakes. Cake pans come in many sizes.
Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf
breads. Loaf pans can also be used for molding refrigerated and frozen desserts. A
special type of loaf pan is the Pullman pan, which has straight, not flared sides, and
a removable lid, for baking Pullman loaves of bread.
Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes,
cookies, rolls, and other baked goods.
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Spring form pan. A cake pan with a removable bottom. Used primarily for baking
cheesecakes and other items too delicate to be easily and cleanly removed from
standard cake pans.
Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used
for baking tarts. Standard pans are round, but square and rectangular pans are also
available. They may be made in one piece or with a removable bottom to make
removal of the baked tart from the pan easier.
Tube pan - A deep cake pan with a tube in the center. The tube promotes even
baking of angel food cakes and similar items.
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Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a
crispy crust.
MEASURING TOOLS
Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped
spoonful is called for, these must be leveled off.
Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless
compact measurement is required (e.g. brown sugar), these must not be compacted.
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Liquid Measuring Cup - are necessary for the volume measurement of liquids.
They must be checked at eye level to ensure the required depth is reached
Scoops - come in standard sizes and have a lever for mechanical release. They are
used for portioning soft solid foods. The number of the scoop indicates the number of
level scoopfuls per quart.
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Sugar thermometer - also called a candy thermometer, is one of the most important
tool in baking. It is used for measuring the temperature, and hence the
concentration, of boiling sugar syrups.
THE CUTTING TOOLS – Knives and other cutting tools are so essential to the
success of bread and pastry chores.
Offset spatula. The bent blade allows spreading and smoothing batters and fillings
inside pans.
Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads,
cakes, and similar items.
Cutting board - used for cutting and slicing different type of ingredients. It comes in
different color schemes which has different purposes.
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Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out
dough’s and pastry and baked pizza.
OTHER TOOLS
Pastry brush - is used to brush items with egg wash, glaze, and so on.
Icing comb. A small plastic tool, usually triangular, with serrated edges in various
patterns, for decorating icings and other pastry and decorative items.
Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials, such as stainless steel, ceramic, glass,
and plastic.
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Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff
wires are used for mixing and blending, and whips with many flexible wires are used
for whipping foams, such as whipped cream and egg foams. It is also called Whisk.
Rolling pin – a manual tool used to flatten dough especially when making pie.
Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are
strong, inflexible and poor conductors of heat, which make them ideal for beating
and creaming.
Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling
during baking. It consists of a handle attached to a rotating tube fitted with rows of
spikes.
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Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated
metal, with a handle on one side. Used for separating solids from liquids, such as
draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry
ingredients, like a sieve.
Parchment paper - Also called baking paper or silicone paper, it is used to line
pans, parchment eliminates the need for greasing them. Also used to make piping
cones for decorative work.
Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows
air circulation around the items.
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Blowtorch - A tool used for caramelizing and controlled browning of various pastry
items, and for caramelizing the sugar topping of crème brûlée. Butane or propane is
used as fuel, depending on the model.
Assessment
Activity 1
EQUIPMENT
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Convection Oven
2.
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5. 4.
CUTTING TOOLS
7. 8.
10. 11.
13. 12.
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13. 15.
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Select Required Ingredients in Baking Bakery Product.
FLOUR
Flour is a powder made by grinding raw grains or roots and used to make many
different foods. It is the most important ingredient in baking. It provides structure and texture
of the baked goods, including bread, cakes, cookies and pastries. To select the proper flour
for each product, and to handle each correctly, you need to understand the characteristics of
each type of flour.
TYPES OF FLOUR
1. Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to
make it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein.
2. Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft,
smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked
goods that require low gluten content. Protein content of cake flour is approximately 8%.
3. All-purpose flour – All-purpose flour, commonly found in retail markets, is less often
found in bakeshops, although it is often used as a general-purpose flour in restaurants,
where it is purchased under the name restaurant and hotel flour. This flour is formulated to
be slightly weaker than bread flour so it can be used for pastries as well. All-purpose flour
has a protein content of about 10 to 11.5%.
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4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It
has the creamy white color of bread flour rather than the pure white of cake flour. Pastry
flour is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a
protein content of about 9%.
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HAND TEST FOR FLOUR STRENGTH
A typical small bakery keeps three white
wheat flours on hand: cake flour, pastry flour, and a
bread flour. You should be able to identify these by
sight and touch, because sooner or later someone
will dump a bag of flour into the wrong bin or label it
incorrectly, and you will need to be able to recognize
the problem.
• Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a
lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy
white.
• Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand.
Its color is pure white.
• Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into
lump. However, it has the creamy color of bread flour, not the pure white color of
cake flour.
SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are
used in food.
• They create tenderness and fineness of texture, partly by weakening the gluten
structure.
• They act as creaming agents with fats and as foaming agents with eggs.
We use the term sugar to refer to regular refined sugars derived from sugar canes.
The chemical name for this sugar is sucrose. However, other sugar of different chemical
structure are also used in the bakeshop.
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Sugar belongs to a group of substances called. Carbohydrates, a group that also
includes starches.
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TYPES OF SUGAR
Granulated sugar – or table sugar, is the most familiar and the most commonly used.
Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch
(about 3%) to prevent caking.
Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of
caramel, molasses, and other impurities, which give its characteristics and flavor. Basically,
it is regular cane sugar that has not been completely refined.
Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts
of other compounds or impurities that give the syrup flavor. The most basic syrup in the
bakeshop, called simple syrup, is made by dissolving sucrose in water. Dessert syrup is
simple syrup with added flavorings.
Glucose Corn Syrup - Glucose is the most common of the simple sugars
(monosaccharides). In syrup form, it is an important bakeshop ingredient. Glucose is usually
manufactured from cornstarch.
FATS
Saturated and Unsaturated Fats
Some fats are solid at room temperature, while others are liquid. The liquid fats we
usually refer to as oils. Whether the fats are solid or liquid depends on the fatty acids that
make up the fat molecules.
Fatty acids consist primarily of long chains of carbon atoms to which hydrogen atoms are
attached. If a fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is
called saturated. If the chain has empty spaces that could hold more hydrogen, it is called
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unsaturated. Saturated fats are solid at room temperature, while unsaturated fats are
liquid.
• To add flavor.
Shortenings
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Any fat acts as a shortening in baking because it shortens gluten strands and
tenderizes the product. However, we generally use the word shortening to mean any of a
group of solid fats, usually white and tasteless, that are especially formulated for baking.
Shortenings generally consist of nearly 100% fat.
Shortenings may be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats.
Shortenings are used for many purposes.
Butter is a dairy product with high butterfat content which is solid when chilled and at room
temperature in some regions, and liquid when warmed. It consists of about 80% fat, about
15% water, and about 5% milk solids. Butter is available salted and unsalted. Unsalted
butter is more perishable, but it has a fresher, sweeter taste and is thus preferred in baking.
• Melting qualities - Butter melts in the mouth. Shortenings do not. After eating
pastries or icings made with shortening, one can be left with an unpleasant
film of shortening coating the mouth.
Margarine
Margarine is manufactured from various hydrogenated animal and vegetable fats,
plus flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80
to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus,
it may be considered a sort of imitation butter consisting of shortening, water, and flavoring.
Oils
Oils are liquid fats. They are not often used as shortenings in baking because they
spread through a batter or dough too thoroughly and shorten too much. Some breads and a
few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the
bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a
wash for some kinds of rolls.
Lard
Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty
acid content and no transfat. Because of its plastic quality, it was once highly valued for
making flaky pie crusts and biscuits.
Storage of Fat
All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and
flavors from other foods. Highly perishable fats, such as butter, should be stored, well
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wrapped, in the refrigerator. Other fats and oils should be kept in tightly closed containers in
a cool, dry place.
MILK
Milk is the most important liquid in the bakeshop. It is used in baked products to
improve texture and mouth feel. The protein in milk also gives a soft crumb structure in
cakes, and contributes to the moisture, color and flavor of a baked product.
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EGGS
Egg is one of the important ingredient in baking. It is used in large quantity and more
expensive than many of the other high-volume ingredients, such as flour, sugar.
Composition of Egg
A whole egg consists primarily of a yolk, a white, and a shell. It contains a
membrane that lines the shell and forms an air cell at the large end, and two white strands
called chalazae that hold the yolk centered.
• The yolk is high in both fat and protein, and contains iron and several
vitamins. Its color ranges from light to dark yellow, depending on the diet of
the chicken.
• The white is primarily albumin protein, which is clear and soluble when raw
but white and firm when coagulated. The white also contains sulfur.
• The shell is not the perfect package, in spite of what you may have been told.
It is not only fragile but also porous, allowing odors and flavors to be
absorbed by the egg and allowing the egg to lose moisture even if unbroken.
Leavening Agent
Substance causing expansion of dough and batters by the release of gases within
such mixtures, producing baked products with porous structure. Leavening agent should be
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measured exactly because minor changes can produce major defects in baked products.
Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide
gas)
Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar
products.
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Types of yeast:
1. Fresh yeast - also called compressed yeast, is moist and perishable.
2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated in four
times its weight of warm water (105°F/41°C) before use.
3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like active dry
yeast, it is also a dry granular form of yeast, but it does not have to be dissolved in
water before use.
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Assessment test
Write the main ingredients in a big circles and the types/classifications of each
ingredients in the smaller circles.
1. sugar
2.
flour Parts of
Ingredients in
eggs
baking
3.
4.
9.
10.
shortening Leavening
agent
5. 7.
6. 8.
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CORAZON F. ARA
Teacher 1
BS Commerce
Major in Management
Prof. Education major in TLE
Cookery NC II, Commercial Cooking NC II
Bread and Pastry NC II
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What I Know
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B. Matching Type:
Direction: Match column A with column B. Write your answer on the space
provided before the number.
COLUMN A COLUMNB
mixture.
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 1
thoroughly. After reading, please answer Self-check No.1 to check how much you
have learned from the new information you have read.
Table Abbreviation
Unit of Measurement Abbreviations
gallon gal.
quart qt.
pint pt.
cup C or c.
tablespoon tbsp. or T
teaspoon tsp. or t.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
Examples:
1. Flour
A. 1 C All-purpose Flour
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= 70g. bread flour + 60g. cake flour
B. 1 C Bread Flour
= 1 tbsp. gluten flour + 1 c. all-purpose flour
2. Shortening
A. 1 C Butter
= 1 C margarine
3. Liquid Ingredients
A. 1 C evaporated milk
= ¾ C powdered milk + ½ C water
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4. 1 Egg
= 1/3 C applesauce
= ½ ripe pureed banana
= ½ C buttermilk
= ¼ C soy yogurt
5. 1 tbsp. Cornstarch
= 2 tbsp. flour
6. 1 ounce sweetened chocolate
= ¼ C cocoa + 1 ½ to 2 tsp. shortening
Equivalent
A measurement that will equate to the same quantity or amount with
another unit of measurement.
Given Equivalents
Measurement/Weight
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c.) 8 ounces (oz.)
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 ounces
1 tablespoon (tbsp..) 3 teaspoons (tsp.)
1 pound (lb.) 16 ounces
1 kilogram (kg.) 1000g (g.)
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Self-check No. 1
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C. Recipe: Cinnamon Roll
Ingredients:
• 1 tbsp. yeast
• 1tsp salt
• 1 tsp sugar
• ½ tsp vanilla
• ½ c. water
• 3 c all-purpose flour
• 2 c milk
• ¼ c sugar
• 3 tbsp. butter
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Activity 2
1. 4 qt. = gal.
2. ½ C = oz.
3. 2 tbsp. = tsp.
4. 1500g. = kg.
5. 1 ½ pt. = C
6. 3 lb. = oz.
7. 32 tbsp. = C
8. 2 gal. = qt.
9. ¾ kg. = g.
10. 2 ½ lb. = C.
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 2
thoroughly. After reading, please do the Performance Task No. 2.1 to check how
much you have learned from the new information you have read.
There are different kinds of baked products. Let us talk about the
very common baked products which are the various types of breads.
Below are pieces of information that you need to read and familiarize.
A. Breads
Breads are baked goods which are usually made of the following
major baking ingredients, namely: flour, water and yeast or another
leavening agent. These ingredients are mixed and often kneaded
and baked.
Types of Bread
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b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a leavening
agent (such as baking powder or baking soda) that permits
immediate baking of the dough or batter mixture.
a. Muffins – tender, moist, and simple cup breads leavened with
baking powder or baking soda.
b. Biscuits – small flaky breads leavened with baking powder,
baking powder makes preparation time shorter than yeast is
used.
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II. Kinds of Dough in Baking Bread
1. Lean dough
This kind of dough is made of basic ingredients like flour, yeast,
salt, with enough amount of sugar and shortening. Lean dough
is usually made into Pan de sal, Pan Amerikano, French bread
and other crusty bread varieties.
2. Rich dough
This dough is still made of the basic ingredients flour, yeast, salt,
sugar and shortening. But this dough uses more sugar and
butter as shortening. It contains nuts, fruits, eggs and other
additional ingredients that would make your dough mixture
richer. This type of dough is used in making rolls, coffee cakes,
and sweet bread varieties.
What I Can Do
In this lesson you have to do the Performance Task No. 1 to check how much
have you learned.
Directions: Follow the recipe on how to bake Pan de Sal using ingredients for
a lean type dough.
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• 1 c. lukewarm water
• 3 tbsp. white sugar
• 1 c. evaporated milk
• 3 tbsp. butter (melt in a lowest heat)
• 1 tsp. salt
• 5 ½ c. 1st class flour
• Lard for greasing baking sheet/s
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Procedure:
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4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand
for 8-10 minutes until mixture becomes bubbly.
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5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
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7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while
kneading. Continue kneading until the dough becomes smooth and glossy or
shiny.
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9. Shape into a smooth ball and grease all sides with lard. Place in a slightly
greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then
punch down the dough. Reshape and put it back in the bowl. Allow to rest for
20 minutes.
10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.
12. Place them on a greased baking sheet with one side of each piece facing up,
spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then,
bake them in a preheated oven at 180-200˚C for 12-15 minutes, or until its
done.
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 3
thoroughly. After reading, please do the Performance Task No. 2 to check how much
you have learned.
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Can Do
What I
Directions: Follow the recipe of a straight dough method or one bowl method
of making a Banana Muffin.
1. Pre-heat oven to 350˚F for 15 minutes. Place paper cups on the muffin pan.
Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, combine mashed banana, sugar, egg and melted butter. Add
in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake for 25-30 minutes or until done.
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Criteria Excellent Very Good Fair Poor
(5points) Good (3points) (1point)
(2 points)
(4 points)
Accuracy of following the
procedure in mixing the
ingredients
Color of the baked product
Texture of the baked product
Taste of the baked product
Total
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 3.1
thoroughly. After reading, please do the Performance Task no. 3 to check how much
you have learned.
3. Baking Recipe
Procedure:
10. Knead the dough until all ingredients are incorporated or until it becomes
smooth in texture.
11. Place on a bowl and rest for an hour for proofing or to double its size.
12. Portioned dough for about 12 pieces and shaped to your desired shapes.
(you may add fillings like, cheese and hotdogs)
13. Place the dough into a slightly greased baking sheet and let it proof for about
an hour. Brushed egg wash or milk wash
14. Bake the dough for 15-20 minutes or until its done.
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What I Can Do
Directions: Follow the recipe given in the information sheet no. 3.1. This activity will
be done individually and should last only for 2-4 hours. Your baked products will be
graded by this given rubric below.
54
What is it
Good day learners! In this lesson you have to read Information Sheet No. 4
thoroughly. After reading, please answer Self-check No. 2 to check how much you
have learned from the new information you have read.
55
Self-check No. 2
Directions: Bring the following baked products and give its characteristics.
1. Cheese Bread
a.
b.
c.
d.
e.
2. Ensaϊmada
a.
b.
c.
d.
e.
3. Monay
a.
b.
c.
d.
e.
4. Pan de sal
a.
b.
c.
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d.
e.
5. Pan de leche
a.
b.
c.
d.
e.
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What I Have Learned
From all the information and recipes that you have encountered from these
lessons, what are your realizations about the following:
a. Using substitution of ingredients if the ingredients needed are not available.
c. Which type of dough used in making breads is more simple and convenient to
use and why?
d. In your own observation and opinion, which among the three mixing
procedures is the most commonly used in making breads? Justify your
answer.
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e. In the given recipes above, which bakery product did you enjoy doing the
most? State the reason of your choice.
59
CANDY APAO
Teacher 1
Bachelor in Secondary Education
Major in Technology and Livelihood Education
Bread and Pastry Production NC II Holder
TM 1 Holder
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Lesson Information
Baking is one of the delicate culinary arts, which requires careful and
precise measurements, ingredients, cooking temperatures, and techniques.
Although the fine balancing act of baking is intimidating to some, any home
cook can become a baker with the right ingredients and baking supplies, a bit
patience, and reliable recipes.
Butter is the start line point of food, so it is important to own it prepped as the
recipe suggests. The temperature of butter can affect the texture of baked
goods. There are three different consistencies of butter that baking recipes typically
call for: softened, chilled (or frozen like in scones), and melted.
Chilled butter that has been well chilled in the refrigerator or freezer so that it
will not melt during mixing. This helps create flaky pockets in recipes like pie crust.
melted butter should be liquified and lukewarm. If melted butter is too hot, the
batter and eggs will be cooked.
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2. Room Temperature is a KEY
Reading ahead will help you know the how, why, where, and when of what
you are close to do. It will take you 1-5 minutes and could save you from wasting
your ingredients (and money!) on a failed dessert.
―spoon and sweep‖) your dry ingredients. This means that you should use a spoon to
fill the cup and level it off.
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6. Weigh Your Ingredients
A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.
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When you set your oven to 350°F, it not really be 350°F inside. It could only
be off by a touch – 10 degrees about. Or over that – 100 degrees or perhaps more!
for baked goods. An inaccurate oven can ruin your food, the hours spent on the
recipe, the cash spent on ingredients, and leave you hungry for dessert.
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8. Keep Your Oven Door Closed
You now know how the oven’s temperature can ruin a recipe. But what can
completely throw off the oven temperature is constantly opening and shutting that
oven to peek at your baking cupcakes.
If a recipe requires chilling the cookie dough, don’t skip that step.
If a recipe yields super sticky cookie dough, chill it before rolling and baking.
Chilling firms up cookie dough, decreasing the chance of spreading. Chilling cookie
dough not only ensures a thicker, more solid cookie but an accentuated flavour.
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:
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• Cutting in – mixing fat and flour with the use of a pastry blender or two
knives in a scissor-like manner. This method cuts fat into small pieces,
coating them with flour to create coarse, granular mixtures for pastries
and biscuits.
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• Cut and fold – a combination of two motions cutting vertically through
the mixture and turning over and over by gliding the spoon or rubber
scrapper across the bottom of the mixing bowl at each turn.
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• Whipping – it is a process of beating eggs and cream to fill them with
air and make them thick and fluffy.
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Self-Checked
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Lesson Information
BREADS
Oven temperature is one in all the key baking parameters. It will be measured,
modified, and controlled in order to influence process conditions directly, thereby
affecting a product’s final characteristics.
The oven temperature for bread baking varies in line with the ingredients
accustomed make the bread. Generally, leaner breads (made with flour, water, and
yeast) are baked at 400° to 425°. Richer breads (made with more fat and eggs) are
baked at lower temperatures. Breads made with but 1/2 cup sugar are generally
baked at 375° and bread with more are baked at 350°.A loaf of bread can bake from
25 to 45 minutes. The baking time depends on the scale and shape of the loaf and
also the temperature of the oven.
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General Guidelines and Principles in Baking
5. Baked products that are crisp or brittle require temperature higher than boiling
point, while those that are soft and spongy, like breads, cakes, or muffins, do
not require above boiling point temperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its
expansion, thus, producing a product that is cracked and lower in volume.
7. To start right, check all ingredients (with their prescribe kinds and amount),
baking procedure, tools, and equipment needed.
10. Know how to execute properly the different processes involved in baking.
11. Use the right size of baking pan needed for the recipe. Using the correct pan
gives your baked product a good size, good shape, and good contour.
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Glossary
Folding this is working with two ingredients very gently to retain air in
the mixture.
Pre-heat to heat the oven prior to baking to achieve the required heat.
Sifting it is the process of separating coarse particles in the
ingredients.
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Generalization:
This module gave opportunity to develop their skills in Preparing and
Producing Bakery Products according to standard operating procedures, techniques
and knowledge of Bread and Pastry Production.
This prepares them to move on to the next important skills for development in
preparing and procedure in pastry products.
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MICHELLE M. INSO
Teacher 1
BSIE major in Food Service Management
Bread and Pastry NC II Holder
Housekeeping NC II Holder
Division of Bukidnon
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Post test
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A. 1 cup C. ¾ cup
B. ½ cup D. ¼ cup
8. What are the two types of dough?
A. Hard dough and Soft dough C. Light dough and Thick dough
B. Lean dough and Rich dough D. Plain dough and Rich dough
9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and C. One-bowl Method and
Cut in Method Conventional Method
B. Folding and kneading D. Straight dough Method and
Sponge dough Method
10. Which type of mixing technique is commonly done in baking bread?
A. Blending C. Folding
B. Creaming D. Kneading
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C. Matching Type:
Direction: Match column A with column B. Write your answer
on the space provided before the number.
COLUMN A COLUMN B
3. This is working with two ingredients very gently E. Cut and fold
to retain air in the mixture.
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Answer Key
I. Multiple Choice
Self-check No. 1
Activity 1
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Activity 2
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Self-Check No. 2
Self Che
ck 1.1.5
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References
Book References
Internet Resources
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