BREAD AND PASTRY PRODUCTION
It has fine and even grain, elongated cells, and thin cell wall
QUARTER 1 – Lesson 2
BAKERY PRODUCTS PREPARATION
Definition of Terms
Bake - to cook food in a dry heat method inside an oven
Batter - a mixture of flours with liquids such as water, milk, or
eggs used to prepare various foods
Coat - to cover with a thin layer of flour, sugar, nuts, batter
Contamination - the state of being contaminated
Dust - sprinkle the surface with flour to avoid mixture to stick
to it
Egg wash - consists of beaten eggs sometimes mixed with a
liquid, usually water or milk, which is brushed onto the bread or
pastry
Fermentation - the process of converting sugar into alcohol to
produce carbon dioxide
Gluten - a substance responsible for the elastic and sticky
characteristics of dough
Grease - to brush pan with shortening
Knead - to press, stretch, and fold the dough until gluten is
developed
Line - to put a grease proof paper on the baking pans or sheets
Mise En Place - French term means “put in place” that includes
assembling all the necessary ingredients, equipment, and tools
and serving pieces needed to prepare food
Pre-heat - to heat the oven prior to baking to achieve the
required heat
Punch down - to deflate the dough to expel carbon dioxide
produced during the fermentation process to give it a second
chance to rise
Scrape - to remove sticky ingredients from the side of the
mixing bowl
Bread is one of the most popular and best sold baked
products, not only in our country but in other countries as well.
Many countries have bread as their staple food.
Kinds of Dough in Baking Bread
Lean dough-The Basic ingredients for bread which include flour,
yeast, salts, a little sugar, and shortening make up the lean
dough. This dough is made up into Pan de sal, Pan Amerikano,
French bread, and other crusty bread varieties.
Rich dough- Aside from the basic ingredients for bread, rich
dough has butter, nuts, fruits, eggs, and condiments. Milk is
often used, too. Rich dough also uses more sugar.
Bread Making
DOUGH- is a mixture of dry and liquid ingredients , commonly
used for baking breads and pastries
Methods of Mixing Dough
Straight method - This method combines all the ingredients
together at one time to make the dough. The dough is kneaded
and set aside to rise.
Sponge and dough method - This method mixes part of the
liquid, flour, and all of the yeast to make a soft mixture which is
set aside to rise until bubbly. Then, the remaining ingredients
are added and the mixture is treated as straight dough.
Characteristics of Well-Made Bread
Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from
cracks and bulges.
2. The crust is thin with an even golden brown color.
3.
making the crumb smooth, soft, elastic, and creamy white with
a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.
Muffin- simple cup breads leavened and are considered a
member of the quick bread family. A variety of quick loaf breads
and coffee cakes can be derived from the basic muffin recipe.
Outside Characteristics of Muffin and Quick Breads
Shape: Uniform; well-rounded top; free from peaks; no cracks.
Size: Uniform; large in proportion to weight.
Color: Uniform golden brown.
Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads
Color: Creamy white or slightly yellow; free from streaks.
Grain: Round, even cells; free from tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no bitterness.
Biscuits- are small flaky quick breads. They are leavened with
fast-acting leaveners which make preparation time shorter than
any yeast leavened bread.
Two Ways to Make Biscuits:
Using solid fats
A. Solid fats are cut into the flour with a fork, a pair of knives
or a pastry blender until it coats the flour and is fairly
crumbly and mealy. Liquid is added to make a soft dough
and then the mixture is rapidly but lightly kneaded to
evenly distribute the mixture and sufficiently develop the
gluten for flaky product.
B. Using liquid shortening or “Wet to Dry Method”. Liquid
shortening or oil is added to the liquid ingredients and
mixed with the dry ingredients to make soft dough. It is
kneaded rapidly but lightly and treated like the solid fat
dough.
Outside Characteristics of Biscuits
Shape: Uniform; straight sides and level tops on rolled biscuits
Size: Uniform; twice the size of unbaked biscuits
Color: Uniform golden brown tops and bottoms—sides lighter;
free from yellow or brown
Crust: Tender; moderately smooth; free form excess flour
Inside Characteristics of Biscuits
Color: Creamy white; free from yellow or brown spots.
Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
Texture: Tender; slightly moist; light.
Flavor: Pleasing, well-blended with no bitterness
Cookies are always popular. They are really “little cakes, flat,
sweet and small. They can be made in a variety of shapes and
flavors, and can be served in just as many different ways
Kinds of Cookies
Drop cookies - are irregular and unevenly shaped. They are
made simply by dropping the cookie batter from a teaspoon to
a baking sheet to get the popular tongue-shaped cookies.
Rolled cookies - are made from dough which have been rolled
out and cut with cutters to form shapes that fit special
occasions such as Christmas, Valentine’s Day and Easter.
Pressed or Bagged Cookies – are made with more butter which
makes the finished product richer in taste than the other types
of cookies. They are made by pressing the mixture out of a
cookie presser or pastry tube onto the baking sheet, and at the
same time forming it into varied shapes like rings or ribbons.
Cookie bar-this type of cookie is cut into bars after baking. They
are usually small and square in shape.
Refrigerated cookies –this type of cookie is frozen and cut into
desired shapes before baking.

MIXING FACTORS THAT AFFECT BAKED PRODUCTS

1. Physical act of mixing
2. Tools used for mixing
3. Order of adding ingredients
4. Mixing method used

QUARTER 1 Lesson 3
REQUIRED OVEN TEMPERATURE FOR BAKERY PRODUCTS
Oven Temperature Conversions
◦F to ◦ C
1. Subtract 32 to the Fahrenheit temperature
2. Multiply the answer by 5
3. Divide by 9
◦C to ◦F
1. Multiply degrees Celsius by 9
2. Divide the answer by 5
3. Then add 32
OVEN TEMPERATURES
◦F ◦C DESCRIPTION
225 110 VERY SLOW
250 120/130 VERY SLOW
275 140 SLOW
300 150 SLOW
325 160/170 MODERATE
350 180 MODERATE
375 190 MODERATELY HOT
400 200 MODERATELY HOT
425 220 HOT
450 230 HOT
475 240 VERY HOT