Beruflich Dokumente
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K12 Learning Module in Basic Baking and Bakeshop Production
OBJECTIVES
At the end of this module, as a learner you are expected to:
1. Perform the task of a chef or a baker based on market needs and
demands.
2. Prepare and produce delicious quality, profitable and saleable baked
products.
3. Demonstrate understanding of concepts and principles of process and
delivery in the exploratory course in breads and pastry production.
***
PRE- ASSESSMENT
Direction: Read each statement below. Encircle the letter of the correct answer.
1. Strong enough in dealing and solving the challenges you may undertake as you
go with running your business.
a. hard working
b. committed
c. risk taker
d. honest
2. A baker must build a good reputation; possesses the courage to do the right thing.
a. risk taker
b. reliable and has integrity
c. patient
d. committed
3. Successful business people base their work on strengths.
a. goal oriented b. hardworking
c. builds on strengths
d. patient
4. Know that in your business, personal needs, attachment to your friends, families
and relatives are set aside.
a. opportunity seeker b. hard working
c. committed
d. patient
5. Knows how to handle unusual events that may happen in the business which
include problems in managing the workers, problems on the delivery of goods and
services, and the problems on demand and production. You must be patient in
dealing with these uncertainties.
a. goal oriented b. hard working c. copes with uncertainty d. committed
6. Involves developing and using logical, step-by-step plans to reach the goals.
a. sets standards b. responsible
c. hard working
d. committed
7. Takes time to listen to the advice, suggestions, and recommendations of fellow
bakers.
a. responsible
b. willing to listen c. committed
d. hard working
8. A successful baker takes the initiative.
a. initiative
b. risk taker
c. opportunity seeker
d. committed
9. You must be concerned to know how well you are doing and keep track of your
performance.
a. future oriented b. hard working
c. open to feedback
d. committed
10. Learn from your mistakes.
a. copes with failure
b. honest
c. hard working
d. risk taker
d. committed
13. Looking for income because you know that this will be your bread and butter not
only for you but also for your family.
a. profit oriented
b. takes initiative
c. risk taker d. opportunity seeker
14. An individual who would like to engage in any business must possess a strong
faith in his / her ability and capabilities in dealing with the different problems that she
might encounter in running a business.
a. persistence
b. hardworking
c. self confidence
d. committed
15. Putting up your own business requires a lot patience integrity and dedication.
a. hard working b. committed
c. risk taker
d. persistence
16. Used for baking loaf bread.
a. loaf pan
b. muffin pan
c. tart molder
d. round pan
d. cakes
d. butter
d. eggs
c. rich breads
d. dinner rolls
21. A type of shortening made from the side part of the hog.
a. butter
b. lard
c. oil
d. margarine
22. It is a soluble sweet crystalline organic compound that improves the taste of the
baked products?
a. salt
b. sugar
c. flour
d. shortening
K12 Learning Module in Basic Baking and Bakeshop Production
23.It includes knife and chopping board used to cut glazed fruits, nuts, and other
baking ingredients.
a. spatula
b. rubber scraper
c. cutting tools
d. grater
24. These are used to slice rolls and delicate cakes.
a. kitchen shears
b. knife
c. pastry wheel
d. grater
d. spatula
d. pastry brush
d. scraper
d. tart
d. timer
***
Know
HISTORY OF BAKING
Baking is a cooking method using dry heat (Merriam-Webster, 2013). This
method could be applied to cooking different kinds of food products, such as fruits or
meat dishes. In this module, baking refers to the process of cooking breads, cakes
and pastries.
Baking evolved from mans innovation in the preparation and cooking of
grains. Grains are the seeds of cereal grasses, such as wheat and rice. When the
grains are pounded and ground, flour is produced. Flour is the basic ingredient of
baked products. Baking bread could have begun when man learned to pound or
mash grains and with the addition of water to make a paste. When this paste is
spread on a hot stone near a fire, flatbread is produced (Gisslen, 2001). Then came
the discovery of yeast, and other ingredients. New tools and equipment like ovens
and mixers were also invented. These discoveries and inventions resulted in the
variety of baked products we have today.
There is no clear record of when bread making actually began but it existed in
the ancient times. The earliest Biblical record of bread making is during the time of
Abraham (Genesis 14:8) more than 2000 years ago. Years later, the first reference
to baking as a profession occurred during the time of Joseph, when the Egyptian
Pharaoh jailed and later on, hanged his chief baker for offending him (Genesis 40:1
NIV). The chief baker was apparently regarded as a high official position in the
household of the Pharaoh. The production of large quantity of breads is said to have
K12 Learning Module in Basic Baking and Bakeshop Production
(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.
1. Flour is the primary ingredient of most baked products because it provides the
structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is
commonly used in baking comes from the wheat grain. There are various kinds of
flour that comes from wheat but these can be generally classified as strong or
weak flour. This classification is based on the amount of protein present in the flour.
Flour is mostly starch but the protein content (7 to 14%) is important because it
determines the formation of gluten. Gluten determines the shape and texture of the
product. Strong flours come from hard wheat and have high protein content (whole
wheat and bread flours).These are best used for breads while weak flours from soft
wheat with lower protein content (all purpose flour and cake flour) are used in cakes,
quick breads, cookies and pies.
Kinds of
Flour
a. Whole
Wheat
Flour
Characteristics
Function and
Use
Best used in
preparing yeast
breads like
whole wheat
bread
Proper Storage
Must be stored in
an air tight sealed
container in a cool
dry place or in the
refrigerator.
b. Bread
Several months in
a cool, dry cabinet
when stored in a
sealed container
or if tightly
wrapped, and up
to one year in the
freezer.
c. All
Purpose
Flour
Can be stored
inside the cabinet
using an airtight
container and be
kept for 6-8
months.
d. Cake
Is a fine-textured, soft-wheat
flour with high starch content.
It has the lowest protein
content of 7 to 9%. It is
chlorinated (a bleaching
process which leaves the
flour slightly acidic, sets a
cake faster and distributes fat
more evenly through the
batter to improve texture).
This flour is
excellent
for
baking
finetextured cakes
with
greater
volume and is
used in some
quick
breads
and cookies.
Store in an air
tight container not
exceeding for
more than 6
months.
Can be used as
substitute for
wheat flour but
the quality of the
product may
differ.
Can be stored in a
plastic container
and must not be
stored for a long
period of time.
Flour
Flour
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Characteristics
Proper Storage
a. Water
b. Milk and
creams
c. Juice
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Kinds of fat
Characteristics
Proper Storage
a. Butter
Butter must be
kept well
wrapped inside
the refrigerator
because it melts
at room
temperature and
to maintain its
good quality.
b. Margarine
Bakers margarine
(bar margarine) are
very similar in
characteristic and
function to butter
Keep well
wrapped in
refrigerator.
Keep in tightly
closed container
in a cool, dry,
dark place.
c. Oil
Spreads to the
mixture too
thoroughly and can
shorten too much so
it is not commonly
used in cakes but in
pie dough and some
yeast breads.
Keep in tightly
closed container
in a cool, dry,
dark place.
f. Lard
Keep in tightly
closed container
in a cool, dry,
dark place.
g. Shortening
Keep in tightly
closed container
in a cool, dry,
dark place.
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Kinds of sweetener
a. granulated
or refined cane
sugar
b. confectioner or
powdered
sugar
Characteristics
Proper
Storage
Finer granulations
are better for mixing
dough and batters
because they
dissolve relatively
quicker.
Sanding sugar is
good for sprinkles
on top of cakes and
cookies and for
syrups.
Must be
kept in a
plastic
sealed
container
and stored
in a dry
place.
Sugar ground to a
fine powder mixed
with a small amount
of starch, also called
icing sugar.
c. brown sugar
the darker color has
(raw brown,
more impurities, it
light brown,
contains small
medium brown) amount of glucose
and fructose.
Contains a little
amount of molasses
and the natural fibers
of the sugar cane.
Used in icings,
toppings, cream
fillings, dusting.
Used in place of
white sugar when
its flavor and color
is desired. It also
contains a small
amount of acid so it
can be used with
baking soda to
provide leavening.
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Characteristics
Proper
Storage
Fermentation of yeast
is important in the
formation and
stabilization of gluten
thus it is best used for
breads and other yeast
products.
Yeast must
be kept in
an airtight
container
away from
heat and
light.
b. Baking
soda
c. Baking
powder
Must be
stored in
air tight
container
to maintain
freshness.
a. Yeast
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Kinds of eggs
Fresh white
chicken eggs
Characteristics
Proper
Storage
Keep shell
intact and store
in the
refrigerator.
15
Process
Activity. Categorizing the baking materials
Direction: Categorize the following baking ingredients if they are liquid or solid.
Make two columns on your answer sheet and write on your first column the solid
ingredients and on the other side, your liquid ingredients.
Margarine
Lard
Fruit juices
Cake flour
Sugar
Coconut oil
Baking powder
Milk
Vanilla
Panutsa
Almond flavor
Butter
Salt
Chocolate bar
Brown sugar
Confectioner sugar
Water
Baking soda
Condensed milk
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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.
List of ingredients
List of ingredients
The ingredients listed in food labels (wrappers) are arranged from the greatest
to the least amount present in the product. Analyze the list of ingredients above.
Based on the list, baked products are largely composed of (list the top three
ingredients that are commonly found in the two lists).
1.
2.
3.
K12 Learning Module in Basic Baking and Bakeshop Production
17
Transfer
1.
2.
3.
4.
5.
6.
7.
***
18
Know
THE BAKING PROCESS
Successful production of baked products requires an understanding of the
baking process. The baking process describes the changes happening to the
ingredients at each stage of the process and is basically the same in all baked
products. It is important to understand and learn how to control them.
1. Creation of dough or batter.
Dough or batter is the mixture that is created when flour and other dry ingredients
are mixed with liquid ingredients for the purpose of baking. When this mixture is
thick and firm enough to be kneaded or rolled, it is called dough. Batters are
mixtures that are thin enough to be poured or dropped from a spoon.
2. Formation and expansion of gases.
Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking
powder (Gisslen, 2001). Gas (air) is incorporated into dough and batter during
mixing, and gas (steam) is formed during baking when water is vaporized into
steam. Carbon dioxide and air are already in the dough or batter during mixing.
They expand when heated and make the product rise. Yeast and baking powder
continue to form gases rapidly when first placed in the oven. Steam is formed
when the moisture in the dough is heated (Gisslen, 2001).
K12 Learning Module in Basic Baking and Bakeshop Production
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20
Process
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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.
K12 Learning Module in Basic Baking and Bakeshop Production
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:
I, (write your name), promise to follow the following rules in order to
get the best results in the production of baked goods.
(write the rules here)
Signature
MY COMMITMENT
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Know -
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.
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.
f. Custard cup is made of porcelain or glass used for baking.
3. Cutting tools include a knife and chopping board that are used
to cut glazed fruit, nuts, or other ingredients in baking.
25
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.
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12. Paring knife is used to pare or cut fruits and vegetables into
different sizes.
13. Pastry bag a funnel shaped container for icing or whipped cream.
17. Pastry wheel round blade knife used to cut dough when
making pastries.
27
28
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
Process
ACTIVITY. Identifying what is and what is it for
Direction: Identify the different baking tools and equipments in the
laboratory areas and explain their uses in front of the class.
TOOLS/EQUIPMENT
Name of Tools/Equipment
Uses of Tools/Equipment
30
Mixing tools
Baking tools
31
Transfer
Activity 3.
Role Playing
Directions: The class willl be divided into 5 groups. Each group will prepare a skit
demonstrating the proper use baking tools and equipments.
Scoring Guide
Description
The group has demonstrated and
identified 15 baking tools and
equipment.
Score
100
95
90
85
80
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LESSON 4. MENSURATION
Learning Task
At the end of the lesson the learner is expected to:
1. Familiarize oneself with the table of weights and measures in baking.
2. Apply basic mathematical operations in calculating weights and measures.
3. Demonstrate proper way of measuring ingredients.
Know
Different people may use the identical recipe for any baked products but they
could turn out differently because of measuring and mixing techniques. The following
section presents some important measuring equivalents, tables and conversions
which are an essential part of baking in order to achieve the accuracy of measuring
the needed ingredients for each recipe.
33
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 manufacturers 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 righthand 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
Table spoon
Grams
Pounds
Pint
Teaspoon
Cups
Ounces
Kilo/kilogram
Quart
Abbreviation
Tbsp. or T
g or gr.
lb
pt.
tsp. or t.
c
oz.
k of kg
qt.
Kitchen Term
medium
second
minute
hour or hours
square
gallon
degrees Fahrenheit
degrees Celsius
piece or pieces
Abbreviation
med.
sec.
min
hr.
sq.
gal.
F
C
pc.
34
Metric
60 ml
80 ml
125 ml
250 ml
Spoon
teaspoon
teaspoon
1 teaspoon
2 teaspoons
1 tablespoon (equal to 3
teaspoons)
Metric
1.25 ml
2.5 ml
5 ml
10 ml
15 ml
Cup
1/8 cup
cup
1/3 cup
cup
cup
1 cup
1 cups
1 cups
1 cups
2 cups
2 cups
3 cups
4 cups
5 cups
6 cups
8 cups
10 cups
16 cups
US
1 fl oz
2 fl oz
2 fl oz
3 fl oz
4 fl oz
5 fl oz
6 fl oz
7 fl oz
8 fl oz
10 fl oz
13 fl oz
15 fl oz
16 fl oz (1 pint)
20 fl oz
24 fl oz
32 fl oz (1 quart)
40 fl oz
48 fl oz
64 fl oz
80 fl oz
128 fl oz (1 gallon)
(Source: www.taste.com.au)
35
Pound
pound
pound
Ounces
oz
1 oz
3 oz
4 oz
8 oz
1 pound
16 oz
2.2 pounds
Metric
125 g
185 g
200 g
225 g
110 g
250 g
Ounce
4 oz
6 0z
6 oz
7 oz
3 oz
8 oz
(Source: www.chelsea.co.nz)
OVEN TEMPERATURES
FAHRENHEIT (OF)
CELCIUS (OC)
DESCRIPTIVE
TEMPERATURE
120
Very Slow
150
Slow
160-180
Moderately Slow
190-200
Moderate
220- 230
Moderately high
250
300
325-350
375-400
425- 450
K12 Learning Module in Basic Baking and Bakeshop Production
36
CONVERSION TABLE
90
100
110
120
130
140
150
160
170
180
190
Process
Activity 1. Conversion
Direction: Convert the following ingredients as stated in each
number.
1)_______ quart = 4 gallons
2)______ grams = 3.5 Kilos
3) 64 tablespoon = _______ cups
4)______ teaspoon = 15 tablespoon
5)_____ tablespoon = 72 ounces
6)16 pounds =_________ ounces
7)___________ tablespoon = 7 cups
8) 8 quart = _______________ gallons
9)_________cups = 10.5 pint
10) 5 kilos = ___________ pounds
K12 Learning Module in Basic Baking and Bakeshop Production
37
Activity: INVESTIGATE
Direction: The cup and spoons we use at home are not standards measuring devices.
Lets test how much these ordinary household wares actually contain compared to
standard measuring devises. Materials needed: -ordinary cup (one that you use in your
home.
-Measuring cups (for liquid and dry)
-Weighing scale
-Water and flour
Procedure:
1.
Measure flour in the ordinary cup. Use proper procedure in measuring.
2.
Transfer the flour you measured from the ordinary cup to the measuring cup.
Does your cup contain more or less than the measuring cup?
____________________
3.
Weigh the flour that you measured in ordinary cup? How much does it weigh?
__________________
Is this more or less than the standard weight of 1
cup flour which is _____g?
4.
5.
6.
38
Transfer
SCORING GUIDE
Observe the proper way of measuring ingredients with no
mistake
100
95
90
85
80
39
Know
Good kitchen and laboratory practices is essential before allowing the
learners to use it as their training ground during the application of the activities.
These includes the good kitchen and laboratory practices, keeping the sanitation
high in the laboratory,ang the proper way of keeping and handling the food.
40
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.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.
3. Bathe every day before school, or every night before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people
can actually get away with wearing no deodorant, but most people, especially those
who have heavy duty jobs or work in warm climates, benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other parts of
your body and after your hands cover your mouth or nose when you cough or
sneeze. Be sure to clean under fingernails where dirt and bacteria tend to
accumulate.
K12 Learning Module in Basic Baking and Bakeshop Production
41
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
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.
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44
45
46
WASTE MANAGEMENT
Waste management is the collection, transport, processing or disposal, managing
and monitoring of waste materials. The term usually relates to materials produced by
K12 Learning Module in Basic Baking and Bakeshop Production
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.
K12 Learning Module in Basic Baking and Bakeshop Production
48
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.
49
Know
There are five general types or categories of baked products. These products
are classified based on the kind of finished product, the peculiar combination of
ingredients and the mixing methods employed in producing the baked goods.
1.
2.
3.
4.
5.
50
Pies are baked goods that have a crust and filling. The term pastry comes
from the word paste which refers to a mixture of flour, liquid and high amount of fat
than regular pie dough. The various kinds of sweet products made from these dough
and paste are commonly referred to as pastries.
TYPES OF PIES
1. One crust pie- is a type of pie that does not have a top crust. It only has the
bottom crust that lines the pie plate and holds the filling with a thin layer of dough.
The bottom crust is baked first then the filling is added to the pie shell for final
baking. The pie can be topped with meringue, whipped cream, nuts and other
toppings.
2. Double crust pie- is made of two crusts - the top and the bottom crusts that seal
around the fillings. It keeps the juice of the fruits inside the crust if you are preparing
a fruit pie. In sealing the edges of the crust you can use your finger or a fork in order
to make a decorative edge of your pie crust.
3. Turnovers are individual pies formed by folding the crust in half over a filling
(Encyclopedia Britannica, 2013). The open edges are pressed together to enclose
the filling. Turnovers are usually small enough to be held by hand and maybe baked
or fried. Fillings can be sweet or savory (example, meat fillings).Empanada is an
example of turnover.
4. Puff pastry- is a rolled dough formed from layers of fat in between layers of
dough. This produces very thin layers of dough which puffs up when the trapped air
expands during baking (Gisslen, 2001). It can be used as pie crust like the shell used
for Chicken a la King in some bakeshops and restaurants. Because it has a rich
flavor due to the amount of fat it contains it may made like a biscuit and prepared
with or without filling. Examples of these are the otap and the Napoleones of Bacolod
City,
TYPES OF PIE CRUST
1. Flaky crust made from flour, butter or shortening, and water. Shortening is cut
into the flour until the size of peas so the flour is not completely blended with the
fat. When the liquid is added, the flour absorbs it. When the dough is rolled out,
lumps of fat and moistened flour are flattened and become flakes of dough
(Gisslen, 2001). Flaky dough is preferred for top crusts.
2. Mealy crust made from the same ingredients as flaky crust but in this case, the
shortening is incorporated into the flour more thoroughly. The mixture should look
K12 Learning Module in Basic Baking and Bakeshop Production
51
like cornmeal or it can even become so blended that it becomes paste-like. Less
water is needed because the flour wont absorb as much water. This crust is used for
bottom crust because it is not prone to sogginess.
3. Oil based crust instead of solid fat, oil is used in the mixture. The resulting
crust is less rich and more bland and flaky.
4. Crumb crust ground crackers or biscuits are used instead of flour. The
crackers most commonly used is Graham crackers and Oreo biscuits. This type
of crust is commonly used for no-bake pies like cheesecakes and refrigerated
desserts. The crumb crust can also be baked before filling to make it firmer and
less crumbly.
5. Puff pastry or phyllo dough puff pastry crust has high proportion of fat. It is
not very easy to do at home so commercially prepared and frozen phyllo dough
can be bought in specialty shops.
Properties of a well-made pie crust
1. A good pie crust must be crisp or tender. Mealy crusts tend to be more tender
while flaky crust are more crisp.
2. Has a golden brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retain its crispness and not become soggy especially when used with
juicy fillings.
5. It should not hard so it can be cut easily.
52
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.
53
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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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.
55
This method is used for biscuits, scones and similar products. It sometimes called
the pastry method because it is similar to the procedure in making crust.
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening by hand or pastry blender. Combine until the mixture
resembles a coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are
combined and soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and knead lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The dough
should be soft and slightly elastic, but not sticky. Over kneading toughens the
biscuits.
Characteristics of Good Baking Powder Biscuit.
1. Good volume.
2. Golden yellow crust which is fine and smooth.
3. A sheeted crumb of fine grain and even color with no yellowish spots of poorly
blended baking powder.
4.
Muffin Method
This is used for muffins, pancakes, waffles and many loaf-type quick breads. It is fast
and easy and over mixing must be avoided. Muffin batter should be mixed only until
the dry ingredients are just moistened. Do not worry if there are a few lumps in the
batter; a smooth batter is not the goal.
1. Sift together the dry ingredients. Set aside.
56
2. Combine all liquid ingredients, including melted fat or oil. Liquid fat is used in
this mixing method.
3. Add the liquids to the dry ingredients and mix just until all the flour is
moistened. The batter will look lumpy. Be careful not to over mix.
4. Pour the batter into the pan and bake immediately. The dry and liquid
mixtures may be prepared in advance, but once the mixtures are combined,
the batter should be baked without delay, or loss of volume may result.
Creaming Method
Cake mixing method is applied to muffins and loaf breads. This method is more
time-consuming than the muffin method but produces fine-textured goods. It is useful
for quick breads with higher fat and sugar content.
1. Sift together the flour and baking powder and other dry flavoring ingredients.
Set this aside.
2. Combine the solid fat and the sugar and mix or blend thoroughly until the
mixture becomes light and creamy. If butter or bar margarine is being used,
soften it first before blending in the sugar.
3. Add the eggs one at a time. Cream well after each addition before adding
more eggs.
4. Add the liquid ingredients and stir lightly.
5. Sift the flour and baking powder. Add and mix just until smooth.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
CAKES
Cakes are very similar to sweetened loaves in and breads but it is the richest
and sweetest type of baked product. Cakes have high fat and sugar content and the
challenge for the baker is to have a structure that supports these ingredients while
keeping it as light and delicate as possible (Gisslen, 2001). Producing cakes require
well-balanced recipes and precision in measuring and mixing. Electric beater is a
useful tool in beating or whipping the egg mixture. There are numerous cake recipes
K12 Learning Module in Basic Baking and Bakeshop Production
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but these can be grouped into four types of cakes according to the mixing method
employed in making them shortened cakes, sponge cakes, angel food cakes
and chiffon cakes.
MIXING METHODS IN MAKING CAKES
Creaming Method
This method is also called conventional method because it is the standard method
for making butter cakes or shortened cakes. These cakes are called shortened
cakes because of the high solid fat content of the cake. This method is very similar to
the creaming method in making quick breads except for the addition of dry and liquid
ingredients to the batter mixture.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Sift the dry ingredients flour, baking powder - together into a bowl. Set
aside.
3. Place the butter or shortening in another mixing bowl. Beat slowly using a
manual or electric beater until the butter is smooth and creamy.
4. Add the sugar and cream the mixture at moderate speed until the mixture is
light and fluffy. Some bakers prefer to add the salt and flavorings with the
sugar to ensure uniform distribution. If melted chocolate is used, it is added
during creaming.
5. Add the eggs one at a time. After each addition, beat until the eggs are
absorbed before adding more. The mixture should be light and fluffy after the
eggs are beaten in.
6. Scrape down the sides of the bowl to ensure even mixing.
7. Add the sifted dry ingredients (including the spices if they were not added in
step 4) alternately with the liquids. This is done as follows:
a. Add one fourth (1/4) of the dry ingredients. Mix just until blended in.
b. Add one-third (1/3) of the liquid. Mix just until blended in.
c. Repeat until all ingredients are used. Scrape down the sides of the
bowl occasionally for even mixing.
8. Immediately pan and bake the batter.
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Sponge Method
This is the first of the three methods used in cakes that contain little or no shortening.
Leavening takes place due to the air trapped in the beaten eggs.
1. Measure all ingredients accurately. Have all ingredients at room temperature.
If butter is included, it must be melted. If liquid and butter are included, heat
them together just until the butter is melted.
2. Combine the eggs and sugar preferably on a warm bowl and beat the eggs at
high speed until very light and thick. This may take 10 to 15 minutes.
This step is very important. One of the most frequent causes of failure in the
sponge method is not whipping the eggs and sugar enough. The foam must
be very thick. When the beater is lifted from the bowl, the foam falls slowly
from it and makes a ribbon that slowly sinks into the batter in the bowl.
3. Fold in the sifted flour, being careful not to deflate the foam. If dry ingredients
are used, such as cornstarch or baking powder, they are first sifted with the
flour.
4. If melted butter or a butter-liquid mixture is being used, fold in at this point. Be
careful not to over mix, or the cake will be tough (because of developed
gluten).
5. Immediately pan and bake the batter. Delays will cause loss of volume.
59
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.
1. Measure ingredients accurately. Have all ingredients at room temperature.
Use good quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing at medium speed, gradually add the oil, then the egg yolks, water, and
liquid flavorings, all in a slow, steady stream. While adding the liquids, top the
machine several times and scrape down the bowl and the beater. Mix until
smooth, but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar, and
sugar in a stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately put the batter in ungreased center-tube pans (like angel food
cakes) or in layer pans that have the bottoms greased and dusted, but not the
sides (like sponge layers).
(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.
5. Icebox or refrigerator cookies the rolls of dough may be made in advance
and stored, and then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.
6. Sheet cookies commonly called bar cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients together by
hand or with an electric mixer at low speed.
3. Shape and bake.
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Creaming Method
This is similar to the creaming method in quick breads.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients
by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in order to
incorporate more air for leavening. For denser cookies, blend to a smooth
paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low speed.
4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or
gluten will develop.
5. Shape and bake.
Sponge Method
The method is similar to the egg-foam methods for cakes. The procedure varies
considerably, depending on the ingredients.
1. Measure ingredients accurately. Have all the ingredients at room
temperature.
2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage:
soft peak for whites, thick and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not
to over mix or to deflate the eggs.
4. Shape and bake.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
62
YEAST BREADS
Bread is baked dough made of flour and water and leavened by yeast. Other kinds of
bread are produced with the addition of other ingredients like sugar, shortening,
eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case
of Spanish bread, pan de coco or asado bread.
TYPES OF YEAST DOUGHS
1. Lean dough one that has low fat and sugar content. Examples of this are hardcrusted breads and rolls like French bread, baguettes and pizza dough. Other
white and whole wheat breads and rolls such as pan de sal and buns have a
higher fat and sugar content that the hard crusted breads. They may also have
eggs and milk so they are slightly richer and generally have softer crusts. Locally,
lean dough is used for breads that we put spreads or filling (palaman) on.
2. Rich dough dough that has higher proportion of fat, sugar, and sometimes
eggs. There are many kinds of sweet breads and rolls available in local bakeries.
Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and
many others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can be eaten without
added spreads or filling (palaman).
STEPS IN BREAD MAKING
There are eight steps to bread making. These steps are generally applied to all yeast
products, with variations depending on the particular product.
1.
2.
3.
4.
5.
6.
7.
8.
Preparation of ingredients
Mixing and kneading the dough
Fermentation
Punching
Make-up or shaping
Pan-proofing
Baking
Cooling and storing
63
MIXING METHODS
Mixing methods in yeast bread making is done to combine all ingredients into
uniform, smooth dough; to distribute the yeast evenly throughout the dough and to
develop gluten.
Straight Dough Method
It consists of only one step of combining all ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the rest of the water in the
mixing bowl. Add the dissolved yeast, taking care not to let it come in contact
with the salt.
3. Mix to a smooth, developed dough.
Sponge Method
Dough preparation occurs in two stages. The procedure gives the yeast action a
head start.
1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix
to a uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which develops the dough
by distributing the yeast well into the dough.
KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards you
and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter turn.
Kneading is stopped when blisters appear on the dough when folded. This takes
about 10 minutes of kneading by hand.
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Under kneading results in a heavy loaf with small volume compact cells and
irregular crumb with uneven breaks along the side of the loaf. Over kneading
produces bread with thick cell walls and small volume and dry crumb (Claudio,
1977).
FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough to
produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse.
This is calledyoung dough. Old dough is over fermented and produces bread with
small volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press the
dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.
PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen.
Punching also helps to develop the elasticity of the gluten and uniform fermentation.
MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and rise again. The temperature for
proofing is slightly higher that the temperature for fermentation.
BAKING
Bake the bread in a pre heated oven. For the first few minutes of baking oven
spring occurs. This is the rapid rising of the bread due to the production and
expansion of gases
COOLING AND STORING
Allow the breads to cool completely before wrapping, use a wax paper or aluminum
foil and keep it at room temperature.
(Sources: Gisslen, 2001 and Claudio, 1977)
65
***
Process
cakes
cookies
quick breads
yeast breads
66
Characteristics
1.
2.
3.
4.
5.
Transfer
Mixing methods
1.
1.
67
2.
2.
3.
Quick breads
Cakes
Cookies
1.
1.
2.
2.
3.
3.
1.
1.
2.
2.
3.
3.
1.
1.
2.
2.
3.
3.
4.
5.
6.
Yeast breads
1.
1.
2.
2.
PRODUCTS
68
Know
GENERAL PROCEDURE FOR PREPARATION AND BAKING
Before the actual preparation and baking, it is important to know the general
procedure for bakeshop production.
MISE-EN-PLACE
Mise-en-place (pronounced miz on plas) is a French word which means everything
in place. It literally means, you have to set everything in place before starting the
actual baking procedures. This includes:
Review the baking principles in Lesson 1.
Studying the recipe carefully and be sure you have the recipe during the
laboratory work. Take note of the ingredients, the quantities and the
procedure. Make a mental walk through of the procedure, that is, picture
yourself doing the procedure step by step. This allows you to move fast and
make fewer mistakes during the actual baking.
Prepare the ingredients. Make sure you have all the ingredients specified in
the recipe.
Gather all the tools and equipment you will need. Clean these materials and
make sure they are of good condition and ready to use.
Organize your workspace. Put the ingredients, tools and materials you will
need in your workspace to ensure flow of work. Remember that during the
actual mixing procedures, once you begin you must continue through the
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69
whole procedure until the end. You cannot stop in the middle just because
you dont have the ingredients or the proper tools ready.
BAKING
The oven is preheated before food is put in the oven for baking. This is done
to ensure that the oven has reached the specified temperature when the food is put
in it. Time indicated for baking in the recipe is a guide but actual baking time often
varies so it is advisable to check the food if it is cooked. When the food starts to get
fully baked, it often gives off a pleasing aroma. When you begin to smell this, wait a
few minutes and check if it is done baking. To check, insert a toothpick or a piece of
thin barbecue stick in the center of the product, if it comes out clean and dry, then
the baked product is fully done.
Now you are ready for the actual preparation and baking.
PIES AND PASTRIES
Causes of Failure in Baking Pies and Pastries
Result
Causes
1. Tough crust
70
71
1.7 Set the second flattened dough aside. This will be needed after arranging the
filling in the pie pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly
while cooking. Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.
3. Preheat oven to 375 degrees Fahrenheit.
4. Arrange the cooked filling in the pie pan.
5. Put the second crust on top of the filling and flute the edges to the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents
that will prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time
may vary; make sure to check the color of the crust to determine if baking is
complete.
8. Let cool and serve. Share and enjoy!
EMPANADITAS
Ingredients:
Filling:
can condensed milk
2 pcs. of eggs
1 bar of butter
tsp.vanilla
1tbsp. chopped nuts
72
Procedure:
1. In a double broiler ,combine milk and yolk
2. Cook in a sauce pan over low heat or use a double broiler stirring it
continuously to avoid sticking from the sauce pan.
3. Add vanilla, butter, and nuts and mix it well. Then set it aside.
Crust:
Ingredients:
2 1/3 cups sifted all -purpose flour
2/3 cup margarine
4-5 tbsp. cold water
Melted butter
Refined sugar for finishing
Procedure:
1. Cut margarine into flour until crumbs by pea sized.
2. .Sprinkle cold water while tossing mixture with a dull knife, until moist and
enough to handle.
3. Put inside the refrigerator to chill for an hour.
4. Roll out the dough on floured board up to thick inches.
5. Cut the dough with 2 in round cutter.
6. Fill each round with cooked and cooled filling then fold into half.
7. Seal edges by pressing with tines of a fork.
8. Place on a slightly greased flat or cookie sheet and bake in a pre-heated
oven at 375 degree for 20 minutes.
9. Cool. Brush with melted butter and roll in sugar.
10. Wrap in a colored cellophane about 5x 6.
BOAT TARTS
Tarts Crust
Ingredients:
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73
QUICK BREADS
APPLE MUFFINS
Ingredients:
1 pc. egg
cup milk
1 cup chopped fresh apple
2 cups flour
1/3 cup sugar
3 tsps. baking powder
1 tsp. salt
tsp. vanilla
Procedure:
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74
1.
2.
3.
4.
5.
CINNAMON MUFFINS
Ingredients:
1 cups flour
cup sugar
cup brown sugar
2 tsps. baking powder
tsp. salt
1 tsp. cinnamon
1 pc. egg beaten
cup oil
cup milk
Procedure
1.
2.
3.
4.
5.
BANANA CAKE
Ingredients
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75
2/3
1 2/3
2
2
1
1
1
1
2/3
2/3
cup
cup
pieces
cup
teaspoon
teaspoon
teaspoon
cup
cup
cup
shortening
sugar
eggs
all purpose flour
baking powder
baking soda
salt
fully ripe bananas, mashed
milk
chopped nuts
Procedure
1. Preheat oven to 325F.
2. Follow the creaming method of mixing cakes.
3. Divide the banana and nuts into three portions and add them into the mixture
with the milk.
4. Pour into wax paper-lined pans and bake for 40 to 50 minutes.
***
CAKES
BUTTER SPONGE CAKE
Ingredients
1 cup
1 teaspoon
baking powder
cup
butter, melted
teaspoon
vanilla
cup
milk
76
6 pieces
egg yolks
1 cup
sugar
Procedure:
1. Follow the sponge method of preparing cakes.
2. Pour in a greased pan.
3. Bake at 350F for 30 to 35 minutes.
COCOA DROPS
Ingredients
cup
shortening
cup
sugar
1 piece
egg
cup
milk
1 teaspoon
vanilla
2 cups
teaspoon
salt
1
teaspoon
baking powder
nuts
Procedure
1. Sift the flour, salt, baking powder and cocoa powder together.
2. Follow the sponge method of making cookies.
3. Drop the batter into greased cookie sheet.
4. Bake at 350F for 15 minutes.
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COOKIES
OATMEAL COOKIES
Ingredients
Procedure
cup
shortening
1 cup
sugar
1 pc
egg
cup
evaporated milk
1 cup
uncooked oats
1 cup
teaspoon
salt
1 teaspoon
cinnamon powder
1 cup
raisins
dough is mixed.
3. Drop into greased pans and
YEAST BREADS
BASIC YEAST BREAD
Ingredients
1 tablespoon
cup
water
cup
evaporated milk
1 teaspoon
salt
78
cup
3 to 4 cups
flour
2 pieces
egg
Procedure
1. Follow the procedure of making bread using the straight method.
2. Follow the kneading, fermentation, punching, shaping, proofing and baking
procedures.
3. Dough may be shaped in loaf pans or in individual buns.
4. Bake at 375 to 400 F .
***
79
Process
Activity: Baking Activity Plan
Direction: In order to help you perform the activity efficiently and to ensure that
nothing is forgotten and everything will go smoothly, accomplish the baking activity
plan below.
Ingredients list: ingredient and amount in the recipe
Market list: quantity to be bought in the market and the price of the item
Purchasing plan: who is in charge of buying and when they will be purchased
Tools and materials list: utensils, materials needed for the activity
Materials plan: who is responsible for bringing and organizing the materials
Procedure: list all the procedures from mise-en-place to actual baking procedure to
clean-up
Production plan: distribution of tasks for the actual activity.
BAKING ACTIVITY PLAN
Recipe
Ingredients list
Date of activity
Market list
Purchasing plan
Materials plan
Procedure
Production plan
80
D done
ND not done
PD partially
done
D done
ND not done
PD partially
done
D done
ND not done
PD partially
Done
MISE-EN-PLACE
CLAYGO
MENSURATION
measuring accurately
-using appropriate
measuring tools
-performing correct
measuring procedures
PROPER USE AND CARE
OF EQUIPMENT
-used appropriate tools
-used the tools correctly
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Transfer
SENSORY EVALUATION OF BAKED PRODUCTS
In doing the sensory evaluation of the products, write the closest description
you can use. The real test of your success as a baker is the finished product. The
product should be evaluated on key characteristics. The critical characteristics of
baked products are:
Appearance descriptions of the external part of the product like the height of the
baked good, the crust.
Flavor
flavor is a composite of taste, odor and touch (mouthfeel).
Taste
descriptions for sweetness, sourness, saltiness, bitterness, or
combination (bitter-sweet)
Odor
descriptions for food odors like burnt, smoky, moldy, musty, yeasty,
rancid, sour, lemony etc.
Touch, mouthful descriptions for mouthful: greasiness, metallic, astringent, sharp,
spicy etc.
Texture
descriptions for the crumb structure (the internal part of the baked
product): crumbly, gritty, tender, short, soft, firm, elastic, mealy, chewy,
gummy, hard, brittle, tough, pasty, sticky, coarse, dry, moist, oily etc.
Activity: Getting involved!
Direction: Perform sensory evaluation on your product. Use the tool below.
Rating: Rate the product from 1 to 7, with 7 having the best quality or characteristic.
Provide descriptive words besides each corresponding rating.
SENSORY EVALUATION TOOL
CRITERIA
PRODUCT 1
PRODUCT 2
PRODUCT 3
Rating and
description
Rating and
description
Rating and
description
APPEARANCE
TEXTURE
TASTE
ODOR
MOUTHFEEL
OVERALL REMARKS: Write what you think are the possible causes of the quality of
your product.
K12 Learning Module in Basic Baking and Bakeshop Production
83
Know
HOME BAKING
Do you think you can apply what you have learned in baking in your own
homes? Do you bake at home? What other skills have you learned in baking that you
can also apply to other home activities?
One of the limitations of home baking is the presence of oven. The
standard oven is rather expensive equipment and it is not found in majority of homes
in the Philippines. Because of this, some people think that baking skills are not
relevant to in their lives since they cannot practice it at home. That is a mistake
because there are products we make at home that can be classified as baked
products even though it is not cooked in an oven. They use the same basic
ingredients and the production follows principles of the baking process.
Pancakes and waffles are examples of quick breads. Waffle biscuits or
waffle cones can be made using a waffle griddle or ordinary skillet. Empanadas are
turnovers. There are various kinds of empanadas that are made in different places in
the Philippines. In the northern part of the Philippines, the Ilocos empanada is a
popular delicacy. The crust is made of rice flour and water and the savory filling is
made of the local sausage (longganisa), egg and grated papaya. Doughnuts and
bitso-bitso are deep-fried breads
There are also substitutes for the conventional gas or electric ovens. Portable
ovens (also called camp ovens) that are placed on top of a regular stove are
K12 Learning Module in Basic Baking and Bakeshop Production
84
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?
Student 1
Student 2
Student 3
Question 1
baking at home
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Question 2
products made
Question 3 - like or
dont like
Question 4 what
is liked
Question 5
participate in home
baking or not
Question 6
positive
experiences in
home baking
Question 7
benefits of home
baking
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Reflection Questions
Do students from the same school have the same experiences in home baking?
Cam we make a general statement about the benefits of home baking among
families of students in your school?
Activity 2
Direction: Make a summary of the responses to Question 6 and 7 your interview
and the interviews of all your classmates. To summarize, make a tally sheet of all the
responses. Group those that are similar. Rank the responses i.e. make a final list
that is arranged from the most common to the least common response. Use the table
below for the summary
87
Home baking has a number of benefits for the individual and the family. It can
contribute to the wellbeing of the family in the following ways.
1. Freshly baked products are a treat.
There is nothing like the taste and aroma of freshly baked breads. The aroma
of freshly baked bread is associated with warm, homey feelings. A lot of
breads are also best eaten hot off the oven while theyre still warm and soft.
2. More nutritious ingredients can be used.
When you make your own product, you have control over the recipe and the
ingredients. You can choose to make cakes with less sugar or use whole
wheat flour which contains more nutrients that white flour.
3. Products are additive-free.
Baked products for home consumption do not use additives because it is
often consumed quickly. Additives are chemical compounds added to the
dough to prevent spoilage. Look at your answers to Activity 2 in Lesson 1.
Which of the ingredients is the additive?
4. It develops family bonding
Baking can become a family activity where even small children can do easy
tasks like shaping cookies of pouring batters into muffin pans. Children also
love to lick leftover batter after panning although care must be ensured to
prevent salmonella poisoning due to uncooked eggs in the batter.
5. It provides practice to improve baking skills.
Practice makes perfect; the more baking you do at home, the more skillful you
can become.
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Transfer
Activity 3.
Challenge
Direction: Practice applying baking skills at home. This week and next week,
prepare a baked product at home. Choose any type of baked product pie, quick
bread, muffin, cookie, yeast bread. You can use any recipe. You may search
cookbooks, the internet or ask your teacher for a recipe you can use at home. Write
about your baking experience below.
MY BAKING ADVENTURE
Product: __________________________________
Date: ____________________________________
Recipe: (attach a copy of the recipe)
My experience: write a short story of what happened in your baking experience.
89
Know
JOB OPPORTUNITIES IN THE BAKING INDUSTRY
There are many job positions related to a baking career such as baking
assistants, pastry cook, executive pastry chef, cake decorator, wholesale baker,
baking production supervisor and many others.
Pastry chef specializes in making pastries, cakes and desserts. They may also
be adept at assembling and decorating pastry products being very skillful in using
fillings, icings, sugars and chocolate.
Bread baker makes various kinds of breads. Making various kinds of bread
whether by hand or with the use of machinery requires specific skill and an
experienced baker is often in demand.
Bakery chef an experienced, educated baker who is in charge of the daily
operations of a bakeshop. They manage bakers, monitor quality of products, take
care of inventory and do product development.
For industrial (mass production) bakery, other jobs include:
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***
92
GLOSSARY
Airborne - carried by air and especially to those associated with the carrying of
disease
Antidote a remedy counteracting a poison
Assigned
Batter a mixture of dry ingredients with a pouring consistency.
Breads- a staple food made from flour, shortening, liquid ingredients and other dry
ingredients form in a dough, kneaded and shaped into different forms and flavors.
Caramelize to melt sugar with or without water until it becomes golden brown in
color and develops a characteristics flavor.
Cream to mix fat and sugar until it become smooth at the same time incorporating
air into the mixture.
Cream Filling - a combination of beaten egg yolk blended with a hot mixture and
cooked at correct time and temperature.
Crust - the outer part or covering of the pastry or pies.
Cut in to distribute fat in flour particles until pea-sized crumbs are obtained. They
may be done using a pastry blender, the tines of a fork or 2 knives.
Dredge to coat the surface with a dry ingredient like flour.
Egg wash a combination of 1 egg yolk and 2 tablespoons milk use for brushing
pastry and bread dough to have a shiny, golden baked surface.
First aid the provision of initial care for an illness or injury.
Fold in to mix delicately textured ingredients. Using a spatula cut down through a
mixture, go across the bottom of the bowl and up over close to the surface while
turning the bowl frequently.
Frothy- when bubble starts to appear during the process of beating the egg whites.
Glaze a glossy coating.
Greased to brush a surface with butter, margarine shortening or oil to prevent
sticking.
Let rise to allow the yeast dough to ferment and double its volume.
K12 Learning Module in Basic Baking and Bakeshop Production
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Meringue- toppings used for pastries and pies made up of egg whites and sugar.
Occupational hazards - refer to various environmental factors or stresses that can
Pastry - these are baked products that serves as dessert which is made out of flour
sugar, shortening and water.
Pies - are made of pastry dough lined in pie pan, filled with different fillings and can
be prepared with or without toppings.
Pipe out to squeeze out a mixture from a pastry bag.
PPE (Personal Protective Equipment) refers to devices worn by workers to protect
Pre- bake - to bake a crust without the filling or to half bake.
Pre- heat to light the oven about 10 mins. In advance to allow the oven
temperature to reach a desire degree of heat before the cake is baked.
Prick to bore a hole in a cake to test if it is ready done. It can also mean to makes
holes on an unbaked pastry using a fork to prevent ballooning.
Punch down to deflate risen dough using the fist to break down large air spaces.
Quality standard set of exact specifications to become pattern of action.
Safe free from danger, risk or injury
Sanitation the practice or measure to create an environment conducive to good
health.
Shortening - fat that came from and animal or vegetable fat which can be in a form
of solid or liquid fat.
Tarts - are smaller than the single pie crust and it is served for an individual only.
them against hazards in the work environment including but not limited to safety
Thread like stage where sugar syrup when dropped from a spoon spins a
thread.
Turnovers - a type of pastry for individual serving, the filling is placed on half of the
dough and folds another half of the dough and seal.
Vermin a term applied to various animal species regarded as pests or nuisances.
Workplace refers to the office, premises or worksite where a worker is temporarily
K12 Learning Module in Basic Baking and Bakeshop Production
94
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
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De Guzman, Matilde P. et al.1989. Basic Foods for Filipinos. Manila. Merriam School
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Carino, Celia E., Lazaro, Amor S., Experience Baking
Chelsea. Weights, measures and conversions. Retrieved from http://www.chelsea.
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Gisslen, Wayne.2001. Professional baking. New York: John Wiley & Sons.
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Gonzales, Gene R. Fundamentals of Professional Cooking, Manila. Anvil
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Lallemand. Pie Crust Production. Lallemand Baking Update. Vol 2. No.3. 1996.
Lauterbach, Sharon and Albrecht, Julie. NF94-186 Functions of Baking Ingredients.
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Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995
Taste.com.Weight and Measurements Chart. April 2007. Retrieved from
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Wheat Foods Council. Flour 101. Retrieved from http://www.wheatfoods.org/sites/
default/files/atachments/flour-101.pdf on January 20, 2013.
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Wheat Foods Council. Grains of Truth about Quick Breads. Retrieved from
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Weaver, Dennis. All About Baking: Quck Breads. Retrieved from
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Woods, Mollie. and Thornsby, Suzanne. The Philippine Bakery Sector.Michigan.
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Aning J. Government, Bakers Launch Pinoy Pan de sal project. Philippine Daily
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Food Service and Catering Management, A Practical Guide, Liberty Commodities
Corp., Manila, Anvil Publishing., 2004
Best Recipes for the Home, Philippine Publishing House, Manila, 1970
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My Stock Vector.com
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About.com. Culinary Arts
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E orchids
Article.wn.com
Dreamtime.com
Bransontourist.com
Library kv pattom.com
Penardmoon.com
PIcstopin.com
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Baking 911
Recipe 4 us.co.uk
Epicuruous.com
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