WEEK 2-4

PREPARING AND PRODUCING BAKERY

PRODUCTS
 CONTENT

• BAKING ESSENTIALS
• BAKING TECHNIQUES
EXPECTED OUTPUT
• Essay
• Quiz No.1
• Performance Task No. 1
 WEEK 2-4

BAKING ESSENTIALS
Where
to
begin?
Can you name the following?

OVEN
Can you name the following?

FLOUR
Can you name the following?

SUGAR
Can you name the following?

FATS AND OIL

OVEN
CONVENTIONAL OVEN
is designed with two (2)
heating elements, one for
baking and the other for
broiling. The conventional
oven is sometimes
referred to as a thermal
or radiant oven.
CONVECTION OVEN
uses circulating dry, hot air
to bake, providing a more
even heat distribution and
faster cooking times.
Convection cooking is used
for baked items and
browning items quickly.
MICROWAVE OVEN
uses radio waves that
penetrate food items but
not cookware to stimulate
the molecules generating
heat for cooking.
MULTIFUNCTION OVEN
is like conventional ovens with the
addition of a fan that circulates the
heat-producing more even heat
throughout the cooking chamber
and preheating in less time. Some
multifunctional ovens have a double
oven, one with a fan, for convection
oven cooking and a smaller
conventional oven although some
may have a fan in both chambers.
HALOGEN OVEN
combination of heat generated
from a halogen heating
element and a fan to circulate
the heat. Halogen ovens are
countertop appliances that
have a clear bowl or container
for the food with the
electronics and heating
element in the lid.